Creamy coliflower soup


600 g of cauliflower
1 l bird broth
25 g mascarpone
200 g cream
50 g milk
Olive oil
2 cloves garlic
Black pepper
1 chives
1 tablespoon curry powder
200 g of duck ham


First, blanch the cauliflower in plenty of boiling water for 7 minutes. We drain it and reserve it.

On the other hand, in a frying pan with oil, brown the garlic and mix it with the cauliflower.

Bring the broth to a boil and then add the cauliflower and let it cook for 7-10 minutes more.

Then add mascarpone, cream and milk.

Grind, strain and salt and pepper.

Finally, we serve the cauliflower cream with a few slices of duck ham, a bit of sprinkled curry and chopped chives.

French sandwich


     8 slices of bread
     4 slices of york ham
     200 g grated emmental cheese
     For bechamel sauce:
     2 tablespoons sunflower oil
     50 g flour
     1 piece of butter
     1 large glass of whole milk
     Ground nutmeg


Prepare the bechamel sauce. For this, we mix in a frying pan 2 tablespoons of sunflower oil, 50 g of flour, 1 piece of butter and 1 glass of whole milk. Season with salt, pepper and ground nutmeg. Remove until the béchamel is quite thick.

Preheat the oven to 180ºC.

We put the 8 slices of mold bread on the counter. Spread half of them generously with bechamel sauce and cover with grated emmental cheese. Cover with a slice of york ham and cover with grated emmental cheese.

Cover the sandwiches with another slice of bread and spread with bechamel. Top with shredded emmental cheese and bake the sandwiches at 180ºC until they are colorful and the cheese has melted.

Sardines with salt


10 sardines
1kg salt


Cover the bottom of a baking dish with a finger of fatty salt.

We put the sardines on top, with guts and without deflashing and covered with another finger of fat salt.

We introduce in the oven preheated to 180º C between 15 and 20 minutes (the time will depend on how fat our sardines are).

After this time we take out of the oven. We will have formed a crust with the salt that we will break with the help of a spoon taking care not to break the sardines.

We remove the salt and dispose in a dish.