Vegetal Sandwich with egg and salmon

Would you join me for a picnic? I prepared these wonderful cold sandwiches... let's grab some beers and head to the beach!

There's only one thing you need to prepare the day before: roast the red pepper, peel, take the seeds off and reserve in the fridge.
My bread choice is this whole wheat bread with cereals.

This is such a healthy pick: it has all the elements to make your lunch complete: The whole wheat bread, 1 red pepper, 2 boiled eggs, 1 cucumber, some lettuce leaves, 1 smoked salmon package, 1 onion, salt and extra virgin olive oil... 4 sandwiches.

Before you start with the sandwiches, cut the onion in slices and marinate in 2 vinegar spoons + 6 extra virgin olive oil spoons and some salt.
Then prepare the sandwiches with the former ingredients and add the onion at the end. Wrap them and off you go... to the beach!

Mondays are tough. I keep on dreaming ;D.

Watermelon and Tomatoe Gazpacho shots

Red for Ferrari, for passion and for this gazpacho. There's only 3 minutes left for the big race and I say... ¡Vamos Alonso! What a beautiful day today!

What do I eager for when summer gets closer? A good vacation... for example a cruise by the Mediterranean sea; I also crave for good food and wine without having to prepare it myself in the heat of the kitchen and I also feel the need for a fresh and revitalizing gazpacho!

Do you agree with me? Just in case a Mediterranean cruise is not possible, prepare some gazpacho shots, have them fresh, close your eyes and drink them while you rest in your favorite hammock by the pool (for those of you without a pool, a bucket full of ice cubs is always a good idea for your feet ;D)

Here there's no cooking involved except for the mussels; which takes what? 5 minutes? That's nothing! You only need to take seeds away, the tomatoe peels and cut all ingredients in small pieces. Blend the watermelon and tomatoe until you get a fine texture and add the rest of ingredients on top... there you are! Easy, isn't it?

Ingredients for 4 servings: Half watermelon, 8 ripe tomatoes, half a red pepper, half a green pepper, a can of lumpo roe, half a kilo of fresh mussels, 1 green onion, 5 fresh mint leaves, some extra virgin olive oil, some drops of jerez vinegar, salt.

• Clean the mussels and cook them with one finger of water. Cover the pot and when they open, take the valves away and reserve.
• Take seeds and peel from watermelon and tomatoes. Blend and reserve in a big bowl. Add olive oil, vinegar, the diced mint leaves, the salt and mix. Reserve in the fridge.
• Wash and take the seeds of the peppers, cut in dices and reserve. Clean and cut the onion. Reserve.
• Prepare the shots with the bowl gazpacho, pour the veggies on top and some mussels and the roe and serve.

Are you in Montmeló watching the race? Any suggestions for a good restaurant? Here you have two:

Restaurant Major

Get all info here.

Montmeló

Restaurant El Trabuc

Get all info here.

Granollers

Tuna's Tartare with fruits vinaigrette and salmon roe crown

It's high time I post a recipe again! I have this wonderful Tuna's tartare that I want to share with you. Don't know if I'll be back on the track again, but this is such a wonderful and fresh dish that I couln't help it.




This is so easy to prepare and so delicious to eat! You can even ask your kids to help you out in the kitchen. Now that spring and heat is coming back, this might be your option when thinking... I don't feel like cooking, what could I do?



The fruits vinaigrette combined with the tuna and the salmon roe will explode into your mouth with a delightful mixture of textures and savours. Trust me, this is soooo good!!!

Ingredients for 4 servings:
500 grs of fresh Tuna fish, 1 mango, 1 avocado, 1 fuji apple, 1 green pepper, 1 red pepper, 1 not too ripe tomatoe, 1 green onion, 2 teaspoons of dijon mustard, 1 spoon of honey, 1 lime, a 75 grs can of salmon roe, 2 teaspoons of black sesame seeds, extra virgin olive oil, apple vinegar and salt.

• Ask your fishmonger to cut the tuna in 2 or 3 pieces so that makes it easier to freeze and defrost. Also ask to get the skin removed. Once at home, wash it, dry it and freeze it. 24 hours will be enough to kill all anisakis.
• Defreeze the tuna inside the fridge. Meanwhile, peel and cut the mango, apple and avocado in small dices, reserve inside a big bowl and squeeze the lime over it. Take the seeds away and cut the peppers and the tomatoe in small dices too and add to the bowl. Cut the onion and stir the mixture.
• Add the mustard, the honey, 1 teaspoon of the sesame seeds, one small glass of vinegar and 2 1/2 of extra virgin olive oil and the salt. Add to the bowl and mix.
• Cut the tuna in dices too and add it to the vinaigrette. Mix all ingredients and keep in the fridge for 1 hour.
• Present the dish making a timbale with a mold's help and crown it with the salmon roe and the rest of the sesame.

Thank you all for being there and enjoy the dish :D.

If you rather have meat instead of fish, no worries, follow this link to get a wonderful steak tartare recipe!