Appetizers · Fish & Sea Food · Tapas

Iberic Variegated Scallops (Zamburiñas)

Those Galician Scallops are exquisite with a smooth white wine bechamel and a crunchy iberic ham to top them! Surf and Turf at it’s best! The Variegated Scallops or Zamburiñas are a small variety of Galician scallops about twice or three times smaller than normal scallops. Check the picture below to see the difference. Those mollusks… Continue reading Iberic Variegated Scallops (Zamburiñas)

Appetizers · Snacks · Tapas

Ham Croquetas

One of the most apreciated Tapa in Spain is the famous cured ham croqueta made solely with bechamel. Resulting into a crunchy exterior with a ultra creamy and tasty interior. The croquetas are simple to do, it’s basically a thicker Béchamel sauce mixed with whether cured ham, cod fish, cuttlefish, mushrooms… anything you want. Also, you can make… Continue reading Ham Croquetas

Appetizers · Soups

Extra green Asparagus Soup

Asparagus are the spring vegetable by excellence, although with globalization it became an all year long available veggie. A favorite of many, like myself, this long green vegetable is simply irresistible. This soup is an onctuous one, as long as you don’t add too much broth, or water to it. There is absolutely not thickeners; no potatoes,… Continue reading Extra green Asparagus Soup

Main Meals · Snacks

White asparagus crepe

It’s season again, for those premature spring veggies! Those are one of a kind, I knew they existed but never had the opportunity to try them out, “well done” until I’ve met my in-laws. I’ve encountered my first white asparagus at my husband’s mom place, I remembered eating them once before but they were though and not… Continue reading White asparagus crepe

Main Meals · Snacks

Crêpe Bretonne with ham, spinach and cheese

eThis is a recipe from my ancestors back in Bretagne, France. I’ve learn that the “bretons” crepe, aka thin pancake, is quite different from the normal buckwheat crepe, the breton one needs to be crunchy, thinner and filled with those minuscule holes while the normal “galette” they call in french is a soft buckwheat crepe.… Continue reading Crêpe Bretonne with ham, spinach and cheese