Un blog sobre cocina, thermomix y compras en internet



Foie Chocolates

By Gourmetalia

Foie ChocolatesYes, I know it sounds odd…it looks like a sweet treat, but is in fact filled with foie. The mix of foie, good quality chocolate and a bit of salt is indeed very good.

These chocolates will surprise your guests and they are very easy to make.


  • Foie mi-cuit
  • Chocolate (70% cocoa)
  • Maldon salt

You start shaping the foie. To do this, I take the trays we use to make ice cubes and stuffed them with foie. It is best to use silicone trays cause it becomes easier to take the foie out later on. Put the tray in the freezer and wait until the foie is frozen.

Melt your chocolate. Remove the foie from the freezer, and take it out of the ice tray. Now all you need to do is roll it into the chocolate. You will see that the chocolate solidifies very fast, due to the foie being frozen. Make sure all the foie shapes are well covered in chocolate.

Sprinkle with maldon salt and let in the fridge. Take them out a couple of hours before eating them, so you are sure the foie has unfrozen.

One variation to this is to mash roasted almonds into small pieces, and roll the foie in them before you cover it with chocolate….



Spanish Ham!!!

By Gourmetalia

I know, every country produces their own ham, but honestly, Spanish Ham is the best I have tried so far, nothing better than a “pata negra” ham and some good bread….

Looking on the net I found a ham I had never tried before, coming from Trevelez, Málaga, from the mountains. They had different types, the most expensive being “1862″, to remember the year when Queen Elizabeth II gave these hams the right to carry the Royal Stamp.

The webpage: www.interjamon.com

The price was quite ok…130 euros for the most expensive ham, about 9 Kgs, and transport to my home included. Just a tip: when I subscribed to their news bulletin, I got a 10 euros reduction cupon, which I will be using on my next purchase. The cheapest ham costs around 80 Euros.

So, I bought the ham and 2 days later it was delivered to my house. The smell….and the taste….perfect. Just perfect. Not the most expensive Spanish ham, which we call “pata negra” (black leg), but still a very good quality. Very good purchase for the money. I have to say that I use all of it. I keep the bones in the fridge to add to soups and stews.

And to all my readers from outside of Spain, I know it is costly to buy Spanish ham abroad. You get lower quality at a very expensive price. Well, this page I found ships hams to many different countries, and the shipping cost is not very high (of course, it depens on the country), shiping to UK or France means and additional 20 Euros.

It is definitely worth it.

I hope you enjoy as much as I did.



“Timbal” of chicken, black pudding, bacon and cheese

By Gourmetalia

This is a nice starter. I use black pudding (morcilla in Spanish) but you can use any kind of sausage you like, just take all the meat out of the sausages to make this preparation.

Ingredients (makes 14)

4 black pudding sausages
800 gr. chicken breast
250 gr. cured ham
1 big spoon French mustard
4 potatoes in thin slices
150 gr. blue cheese
250 gr. goat cheese
2 packets of sliced bacon
Salt, pepper and oregano

 Fry the meat of the sausages in a hot pan with a spoon of oil. Fry the potatoes as well.

You can either use the thermomix or any kitchen appliance for the next step: mince the raw chicken with salt, pepper, oregano and mustard, to a paste.

In a clean surface, place 2 slices of bacon making a cross. Place a round mold in the center of the cross and fill the mold (in this order) : 4 spoons of the chicken paste, a bed of potato to cover the chicken, sausage, a bit of blue cheese, and last, cover with slices of goat cheese.

Remove the mold very carefully and wrap the “tower” with the bacon slices.

Place in the oven for 30 mins.




Teriyaki Chicken

By Gourmetalia

I love the sauce, and even know someone who can eat it spoon by spoon.


6 chicken drumsticks, skin removed
1 soup spoon maizena
1 soup spoon cold water
½ cup white sugar
½ cup soy sauce
1 dash of squeezed lemon juice
2 garlic cloves, very finely chopped
¼ cup vinegar
Ground ginger
Ground black pepper

Over mild fire, we will melt the maizena with the water. We then just have to add all the ingredients, mixing very well. Let it boil till it thickens a little bit. If it is too liquid, you can always add some more maizena (that you have previously dissolved in water).

Pour over the chicken drumsticks and into a hot oven for about 30 minutes. You will need to take a spoon and about every 10 minutes, open the oven and cover again the drumsticks with the sauces from the oven dish, so you make sure the chicken is very well coated.

Serve with white rice



Beef “a la tramezzini”

By Gourmetalia

One of those Sundays when it is raining, you are bored and you sit in front of the tv and watched absolutely everything the show…including those old movies that are very good to have a nap…I saw a cook making this dish, or rather, a similar dish, because I changed a few things.

Tramezzini is an Italian bread that you can find in some stores. It is basically a long slice of white bread with no crust. So if you cannot find it, this is what you can do: take a whole white bread loaf (sandwich bread if possible) not sliced. Remove the crust and cut lengthwise.

It is nice. It is easy, and crunchy!!!


4 beef steaks (I used thick pieces from beef loin)
8 slices of bresaola or ham (whatever you have)
4 slices of foie
4 slices of tramezzini
Sal, pepper

Put salt and pepper on the steaks and place in a hot pan to sear them.

On each tramezzini slide: spread mustard, then put 2 bresaola slices covering the bread, the slice of foie, and finally place the steak at the beginning of the slice.

Now you need to very carefully wrap the steak in the tramezzini, rolling it into the bread.

In a deep pan, heat olive oil. When it is very hot, fry the tramezzini rolls until they are crispy and golden. You need to have the oil hot, else they will be a bit “oily”.

Note: I have not used bresaola, but a Spanish cured meat that is called cecina. This meat is of very good quality and even better taste. Since I am not sure you can find it outside Spain, I have used breasola in this recipe, which is the most similar type of meat I can think about.



Homemade super crunchy chiken burger

By Gourmetalia

Today I will tell you the secret of my homemade crunchy chicken burgers….But be aware: once you have tried it, your idea of what a chicken burger is, will dramatically change….


400 gr. raw chicken breast
1 garlic clove
1 egg
Corn Flakes

I use my thermomix to mince the chicken, but if you do not have one, you can just use whatever appliance you normally use to mince things.

Place the chicken in the thermomix, together with the garlic, salt, pepper and oregano. Start mincing at speed 4 and carefully increase the speed, until you see the chicken is reduced to a paste which you can easily handle.

Shape the chicken mix into burger shapes.

Take 3 plates: one with plain flour, another one with a beaten egg and the last one with corn flakes (which you have crushed a bit with your hands before putting them into the plate). I sometimes add a spoon of curry and or paprika to the flour, to add more taste, but it is up to you.

Then take your burgers, roll them first into the flour, then into the egg and finally , cover them with the corn flakes, making sure they are very well coated.

Fry them in a bit of oil or bake them in the oven. Serve them with your favourite burger toppings (salad, bacon, cheese…)



Chicken and Foie “bomb”

By Gourmetalia

This makes a very nice started. Great for a party since it can be prepared in advance.

Ingredients (makes 6):

1 courgette
500 gr. chicken breast
6 slices of foie
6 slices ham (I use serrano, since I live in Spain)
6 slices of goat cheese
Cut the courgette lengthwise in 2 halves. With a peeler, make 12 long and thin slices. Put salt and pepper and place in a hot pan with a little bit of olive oil till they are brown.

Now you need to mince the chicken with a little bit of salt. I used the thermomix but you can use any other kitchen appliance you use to mince. It has to be very finely minced, to a paste. Make 6 portions.

Next, you take 2 slices of courgette and place them on the cooking board, forming a cross.

You now will need a small and round kitchen mold. Since I do not have any, I took a small mushroom can, opened it on both sides and …I have a mold…

Place the mold on the center of the cross formed by the courgette. Take 1 portion of chicken, put it inside the mold. Place 1 slice of foie on top of the chicken and the slice of ham over the foie. Remove the mold carefully. We wrap our little “tower” with the courgette , cover with goat cheese and place in a hot oven for 15-20 minutes.



Crunchy seafood dish (hake, salmon and prawns)

By Gourmetalia

I normally use raw hake and prawns, because I like fish not very well done. But you can cook it before hand if you prefer.


300 gr. hake
300 gr. smoked salmon
500 gr. prawns
1 box philadephia cheese or any cream cheese
Nori sheets
Brick or phillo pastry
Salt, pepper

We start my mincing the fishes and prawns. Add salt and a bit of lemon.

Ground the fresh persil and mix it well with the cheese. Season with a bit of pepper. I sometimes mince as well a couple of prawns with the cream cheese in a blender, so it adds a bit of flavour.

Take a nori sheet and fill it with the fish mixture. Top it with the seasoned cheese we just did and wrap everything in the nori sheet, forming little packages. Then just wrap your package with brick or philo pastry.

Fry in hot oil.



Hake with squid cooked in its ink and topped with tiger prawn biscuit

By Gourmetalia

It does look like a recipe that takes a long time to make, but actually, it does not.
In some European countries it is common to cook the squid using the ink, so it comes out a dish in black sauce. Despite its appearance, it is very tasty. When I was living abroad, I used to buy the ink bags in Italian stores. I think they were called “nero di sepia”, or something like that!!.

I have also used my thermomix to cook the squid. But if you do not have own one, you can just do the process in a normal pot.

For the squid:


2 onions
2 garlic cloves
50 gr. olive oil
1 chopped tomato (or ½ can of chopped tomatoes)
1 kg. squid in small pieces
2 bags squid ink (plus any ink you get from your squid, if you get any at all)
200 ml. white wine
Salt, pepper, parsley

Start by chopping the onions, garlic and parsley very finely. In thermomix I used speed 4 during 8 seconds. Remove and set aside.

Place the oil in the thermomix (or a normal pot) and warm for 6 minutes, temperature varoma (high temperature on traditional cooking), speed 1.

Now you need to put back the chopped onions, garlic and parsley and cook for 10 minutes, temperature varoma (high temperature), left turn and spoon speed (for the no thermomix, the left turn and spoon, is set so the machine does not chop the ingredients, and stirs the food. So you should just cook on high fire and stir regularly).

Add the tomato and program another 10 minutes, same speed and everything.

Toss the squid in. Program 5 minutes, temperature varoma, left turn and spoon.

Mix the ink with the wine. Add it to the squid and program 30 minutes, temperature varoma, left turn and spoon. You can add a bit of water if you think you would like a bit more sauce.

When it is finished, try and season with salt and pepper.

For the tiger prawn biscuit:


½ kg. prawns
1 slice of white bread, crust removed
1 dash of lime juice

All you need to do is blend all the ingredients together to a fine paste. Shape it with your hands, giving it a round shape, and fry it. It turns out moist, tender and great tasting.

For the hake:

I have used hake but you can use any white fish you like, thick pieces. I have used the loin.

4 portions of hake
Oil and lemon

You only need to grill the hake (put a bit of salt before) on a hot pan with a bit of oil so it does not stick to the pan and a dash of lemon juice.

To make the dish:

Take a big plate and put a layer of squid in ink sauce. Place the hake on it, and top with a slice of prawn bread.

The mix of flavours is very nice.



Lamb roasted with hummus

By Gourmetalia

I saw this idea in a cooking book, I adapt it a bit and the result was very nice.


1 plain yoghourt
Hummus (see recipe on this site)
1 leg of lamb cut into pieces
Salt and pepper

Make hummus as in my previous recipe. You can add a bit of mint if you like it too, since it goes well with lamb.

Mix the hummus with the yoghourt (reserve a bit of hummus for the final presentation)

Season the lamb with salt and pepper, coat with the hummus mix and leave in the fridge for a minimum of 1 hour.

Warm up the oven, take the pieces of lamb from the fridge and roast till done.

Serve with some veggies and some more hummus by the side