Easy and Basic Tomato Sauce for Pizza, pasta, etc. and how to store for future use

BASIC TOMATO SAUCE AND HOW TO CONSERVE.

I love to prepare my own tomato sauce, is a basic and so simple recipe and if you wish you can store for a future use, that's why, I also put on the video the process to conserve the sauce.
Note: Before put to boil the jar, you should wash well with water and soap. It is important to create the vacuum, you will notice that you will not be able anymore to press the middle part of the cap, it will be already down because of the vacuum. When you want to use the sauce. You will hear the click.
I use Dry Oregano and basil because I could not get Fresh but, if you can get fresh, is good also to use.


Ingredients:
1 Kg Tomatoes or 7 tomatoes.
1 Small onion or 1/2 Big Onion.
3 Garlic Cloves.
1-2 Teaspoon of Oregano or to taste (You can use Fresh Oregano).
1-2  Teaspoon of Basil (You can use fresh basil)
Salt to taste.
Pepper to taste.
1/2 Cup Red Wine (You can use also Chicken or vegetable soup) or ( 1 tsp of Vegetable or chicken stock powder and water)
1 Teaspoon of sugar.
1/2- 1 Teaspoon of paprika or chili powder.

Como preparar:
1.Cut the surface of the tomatoes in shape of X and put to boil for about 5 minutes. Remove from heat and pass into cold water.
2. Remove the skin and the seeds of the tomatoes.
3. Separate 3 tomatoes and blend.
4. In a pan, add bit of oil, the onion finely chopped, the garlic cloves finely chopped and fry some minutes, take care to not burn none of this ingredients.
5.Add the 4 tomatoes that you separate without seeds and skin and mix  with the onion and garlic, crush and leave to heat in medium-low flame. Add the 3 tomatoes previously blended and mix.
6. Add salt to taste, pepper to taste, sugar, paprika or chilli powder, dry or fresh oregano in my case I use 1 tsp of dry oregano. Basil I use 1 1/2 tsp of basil, you can use also fresh basil, red wine. Mix and leave the sauce in low heat, check if need more salt and add if necessary. Leave sauce in low heat for about 30 min stir occasionally and remove from flame. The sauce is ready, you can use for your pizza, pasta or you can save for later. You need to sterilize the jar that you will use to save.
7.For sterilize, wash well the jar with soap and water. Then, put to boil from 10-15 min. Remove with a cooking tweezers and let to dry upside down some minutes.
8. Next step is add the sauce to our jar. The sauce must be hot and you should fill completely, up to the top. Mix with spoon, removing the air and clean with a napkin the thread so when you cover with the cap, close well. Let to cool down at room temperature upside down to allow to create the vacuum, you will notice that the middle part of the cap is down because of the vacuum and when you want to use the sauce, you will hear a click.
9. The time to store this sauce is like 2 months aprox.

Easy and delicious Potato Gratin

POTATO GRATIN

I really love potatoes, that's why, I prepare this potato gratin, one of my favorites dishes with a twist :))). As I say in the video, I use small baking dish just because of the video. The one that I use in home is not in good conditions. Is recommended to use a baking dish of 25x30Cm or 25x35 Cm. If you don't have then you can use two Like I did.

Ingredients:

1Kg. of Potatoes.
5-6 Spring onion.
350gr. Mushrooms.
100gr Ham.
3 Garlic Cloves.
300ml Cream.
250ml Milk.
Parmesan cheese to taste.
Trapist, gouda, manchego Cheese. or the one you love the most.
Salt to taste.
Pepper to taste.
1/4 tsp. Nutmeg.

How to prepare:

1. Fry the mushrooms with little bit of olive oil, salt and pepper to taste. After some minutes add the garlic cloves finely chopped. When water of mushrooms reduce. Add the dry chives or dry parsley.
Freír los champiñones con un poquito de aceite de oliva, sal y pimienta al gusto. Fry for some minutes more and remove from heat.
2.In a pot. put to heat in low-medium flame the cream and the milk with bit of salt, pepper and nutmeg. After some minutes add the parmesan cheese if you wish. i use 1/2 cup. Let to boil and simmer a bit. Let to cool down.
3.Cut the potatoes in thin slices and add in water to not change color, finely chop the spring onion.
4. In a baking tray add one layer of potatoes adding salt and pepper and bit of thyme. Remember when you put potato at oven you need to add bit more of salt. Add a layer of spring onions, cream, mushrooms, ham and the cheese. In my case I use Parmesan and trappista. You can use the one you like the most or the one you have in home.
5. Repeat this process until finish the ingredients and in the last layer of potato just add cream, cheese and spring onions.
6. Take to the oven preheated to 180 C from 50 to 70 min. In my case, it takes 50 min. But will depend of your oven. Remove from oven. Let to cool down and enjoy.

Lava cake- Easy and delicious dessert.

LAVA CAKE-MOLTEN CHOCOLATE CAKE.

Some time before I tried this delicious dessert and I fall in love completely... Why? Who doesn't love chocolate? :))). What will be of the world without chocolate?....Well... In that moment, I thought... What kind of sorcery is that?.I imagine that you need to be expert to makes this dessert, but, one day I really wanted to eat one so I try to prepare, I research too much recipes to do this dessert and try different chocolates and different amounts. The ones I had in home, I use one chocolate for melting with less percentage of chocolate, the result... more liquid, but still delicious :)). If you want to have a better result use semisweet or bittersweet chocolate. I use a chocolate with 70% of cocoa, but,  with a chocolate of 35-40% will be great also. I use Ramekins, but, you can use Individuals muffins molds.
TRICK: At the moment that u add butter and flour to your mold, remove the excess of flour and tap the mold upside down in a plane surface. With this,your cake will looks better. You want to prepare this recipe:


Ingredients:
160 gr of chocolate. (Semisweet or bittersweet)
100gr. butter.
3 Eggs.
30gr. or 2 Tablespoon of flour.
70gr. o 4 Tablespoon of sugar.
1 Pinch of salt.
1/4 Cup of Hazelnuts or pecan ground and toasted. (If you put to toast in the microwave oven it will take from 2-3 min and in stove from 5-6 min).

How to prepare:
1.Melt chocolate and butter, over a bain Marie, stir occasionally and let to cool down.
2. Grease and flour each of the baking mold you are using. Ramekins or individuals muffins molds. tap upside down the mold. With this trick you can remove easily the cake and will looks better.
3.In a bowl, mix the eggs, sugar, pinch of salt and the vanilla. Whisk perfectly until combine well all the ingredients and then,add the chocolate that will not be  too hot by this moment. Add slowly mixing and add the flour, continue mixing until removing the lump.The final touch, add the ground hazelnuts or pecans and mix until combine.
4. Add the mixture in each mold, do not overfill. Leave like 2 Cm without filling. Cover with plastic wrap and take to the freezer the ones you will not use in that moment. When you need, remove from freezer, leave them until they are at room temperature and put to bake. With this mixture you can fill 4 ramekins or from 5-6 individuals muffins molds.
5. Take to the oven preheated to 200 C from 8 to 10 min. It will depend of your oven. In my case it takes just 10 min. If you want to be more liquid than mine then just leave like 8 min. as recommendation don't take to the oven all at same time. Put only one to try and then you will decide if need more or less time. Something that you will notice that the edges start to be cracked and medium still down. In that moment you can remove from oven.
6.Decorate with icing sugar and add some fruits if you wish and pair it with a delicious Ice cream.

Easy, economic and delicious Fried Rice-Chinese style.

FRIED RICE CHINESE STYLE.

This fried rice is so easy to prepare and economic, also, you can use the vegetables you have in home and substitute the shrimp with chicken or rice or just with vegetables is delicious. Also you can use the leftover rice. You will not be regret if you prepare. In the video I forgot to add the zucchini, but, if you want to add. After fry some minutes the carrot, add the zucchini and fry. I am using a different type of soy sauce, is more sweet than salty, that's why I add more.

Ingredients:

1 Cup of boiled rice.

1-2 Carrots.

1 Small Zucchini.

3/4 a 1 Cup of green peas.

1-2 Tbsp of soy sauce.

1-2 Tbsp of sweet and sour sauce. (chinese sauce)

5-6 Spring onions. 

Shrimps (I use 500gr).

For marinate Shrimps:

1-2 teaspoon of soy sauce.

1-2 teaspoon of sweet and sour sauce.

3 Garlic Cloves finely chopped.

Pepper to taste.

To prepare rice:

1 Cup of rice (Wash the rice before using).

1 teaspoon of chicken or vegetable stock powder. (If you have chicken or vegetable stock, use instead of water).

2 1/4 Cup of water.

Bit of Olive Oil.

How to prepare:

1. Clean and wash very well the shrimps.

2. In small plate, mix 1-2 tsp. Soy sauce, 1-2 tsp. Sweet and sour sauce and 3 garlic cloves finely chopped.

3. Add the mixture to the shrimps, mix and leave to marinate for 1 hour at least.

4. If you have leftover rice, you can use, but if you want, you can prepare your boiled rice, you will need to put to boil 2 1/4 Cup of water (You can substitute with chicken stock), Add 1 tsp of vegetable or chicken stock powder (If you use chicken or vegetable stock instead of water, you will not need add this) and add Bit of oil. when is boiling add the rice previously washed and cover it. Leave in medium-low heat from 15 to 20 min. When is ready leave to cool down and then put in the refrigerator from 1 to 2 hours before using.

5. In a pan, add bit of Olive Oil and when is hot add the spring onions finely chopped, fry and then add the carrots in cubes or grated then add the zucchini in cubes or grated, fry some minutes more and add 3/4 to 1 cup of green peas. Add the shrimps, fry all ingredients and add 1 Tablespoon of soy sauce and 1 Tablespoon of sweet and sour sauce. Mix and fry all. Add the rice that was in the refrigerator about 1 hour and mix with all ingredients. In my case I add 1 Tablespoon of soy sauce and 1 Tablespoon of sweet and sour sauce, mix well, fry and in some minutes more will be ready.

Enjoy :)

Super easy and delicious Almond-Parmesan Crusted Salmon.

ALMOND-PARMESAN CRUSTED SALMON

You want a delicious and super easy dinner or lunch. Try this crispy salmon with almonds and parmesan. You will love it. You can use only parmesan or only almonds or substitute the almonds with walnuts. Just what you have in home and will be delicious. If you use only 1 of this ingredients then you will use 1/2 Cup.

Ingredients:

Salmon.
Mustard.
1/4 Cup Ground Almonds.
1/4 Cup Parmesan Cheese.
1/4 Cup Panko or breadCrumbs.
5 Garlic Cloves. Ground or finely chopped.
2 Tablespoon of melted butter.
Salt to taste.
Pepper to taste.
Potatoes.
Paprika or Chilli powder.
1 Lemon.

How to prepare.
1. Marinate the salmon with the juice of 1 lemon, pepper to taste and salt to taste.Marinate for 1/2 hour at least.
2. Cut the potatoes in slices, in a baking mold add bit of olive oil and put the potatoes, add salt, pepper and paprika to taste. A little bit more of oil over the potatoes, mix and distribute.The oil is good to not dry potatoes in oven.
3. Take to the oven Preheated to 180 C for 20 min.
4. In a bowl, add 1/4 Cup of ground almonds, 1/4 Cup of parmesan, 1/4 Cup of Panko or breadcrumbs, 5 ground garlic cloves and 2 tablespoon of melted butter. Mix and put aside..
5. Remove potatoes from oven after 20 min and then, add above the potatoes the salmon. Add mustard over the salmon and cover with the mixture of almond and parmesan. (Check on video for more information).
6. Take to the oven at 180 C from 15 to 20 min more.
7. Ready, enjoy this delicious and so easy dish.

Super Easy and Apple-Cinnamon Muffins

APPLE-CINNAMON MUFFINS

This muffins are super easy and quick to prepare and they are so so delicious too, perfects for breakfast or dinner paired with coffee, tea, milk, chocolate or your favorite beverage. It will take like 30 min to prepare. Something I love about this recipe is that you don't need an electric mixer. You want to see how I prepare?


Ingredients:
2 Apples.
2 Eggs at room temperature.
2 1/2 Cup of flour.
1 Cup of Sugar.
1 3/4 tsp. of baking powder.
3/4 tsp. Salt.
1/4 tsp. Baking soda.
1 tsp. Ground cinnamon.
1/2 tsp. Nutmeg.
1/4 Cup Milk at room temperature.
100gr. Melted butter at room temperature.
1 Cup of Hazelnut or Walnuts.

To sprinkle:
2 tsp of Brown sugar.
1 tsp. Ground cinnamon.
Hazelnuts or walnuts finely chopped.

How to prepare:
1. In a bowl add the dry ingredients, Start with 2 1/2 cups of flour, 1 3/4 tsp of baking powder, 3/4 tsp. Salt, 1/4 tsp.of baking soda, 1 tsp of ground cinnamon and 1/2 tsp. nutmeg. Mix well and put aside.
2. In other bowl we will mix the wet ingredients. Add 1 cup of sugar and the 2 eggs. 1 by 1, mixing until incorporate, removing the lumps, then, 1/4 Cup of milk that must be at room temperature this is important because after we will add the 100gr of melted butter that also must be at room temperature because we don't want Scrambled eggs, 1 tsp of vanilla and 2 grated apples. Mix well.
3. Toast the hazelnuts or walnuts in microwave oven for about 3 min or in the stove for 6 min.
4. Add the wet ingredients to the dry ingredients and mix until combine, do not over-mix. The final touch 1 cup of ground or finely chopped toasted hazelnuts or walnuts and mix.
5.  In the muffins mold put the paper cups or baking paper or just a bit of oil with flour to not stick the muffins. Take one portion with scoop and add to the mold, if you don't have scoop add 2 tablespoon of mixture.
6. Take to oven preheated to 180 C from 15 to 20 min. Review with a toothpick because if you leave the muffins more time they will be dry.
7. Let to cool down, covering with a cloth and enjoy.

Creamy and Delicious Cheesecake with jam.

CHEESECAKE WITH JAM.

The classic cheesecake with a jam topping that you will love. I use Raspberry Jam, but also will be perfect if you use Apricot or strawberry jam.
While was on oven it appear a crack, even so, the pie was delicious but, what was the problem?. So you can avoid. I forgot to low the temperature to 160 C, My oven was on 180 C and when I notice I change to 160 C. The change of temperatures is a factor that makes cracks appear, besides, I should mix bit more before adding the eggs to not have lumps. If you want a perfect pie without cracks, this are the recommendations you must follow:
- Grease the mold so when remove from oven don't appear cracks or just immediately after removing from oven pass a knife around the pie so when contracting did not stick to the sides.
- Over- mix can cause that air bubbles to get trapped inside. These bubbles are the main cause of the cracks.
- Mix well the rest of the ingredients before adding the eggs to reduce the amount of bubbles trapped. After adding eggs you should be careful to not over- mix, only to incorporate.
- Put the mold in double boiler. For this,  you should line the mold with aluminum foil and then add it in a bigger mold with warm water and put in oven.
- You must bake at 160 C. The extreme temperatures or sudden changes can cause the pie crack.
In my case for recording I leave the pie 1 hour to room temperature, 2 hours on refrigerator before putting the topping and 2 hours more with the topping. My recommendation is to eat until next day. The flavor is much better.

Ingredients:
For crust:
150gr. of ground cookies.
70-100gr. of butter.
20-30gr of ground walnuts
1/2 teaspoon of ground cinnamon.
1 Pinch of salt.

For the filling:
700gr Cream cheese. (Room temperature)
1 Cup sugar.
1 teaspoon of vanilla.
1/2 cup of heavy cream.
1 Lemon juice (Optional).
4 Eggs. (room temperature).
1 Pinch of salt.

For topping.
340gr. Jam of your choice (In my case I use raspberry jam).
1 1/2 teaspoon of cold water.
1 teaspoon of unflavored gelatin.

How to prepare:
1. In a bowl mix 150gr of ground cookies, 20-30 gr of ground walnuts, 1/2 teaspoon of ground cinnamon, 1 pinch of salt and 100gr of butter.
2. Add in the tart mold and press with your hands, you can use a glass if necessary to compact and put in oven preheated to 160C from 8-10 min. After remove from oven let it cool down.
3.Meanwhile prepare the filling. In a mixer or electric mixer, add the 700gr of cream cheese and mix in medium speed until soft. Reduce speed to minimum and add the sugar little by little, the 1/2 cup of heavy cream, 1 lemon juice optional, if you don't want to add because you feel will change flavor or will not help to the cheesecake do not add, no problem. Add 1 tsp of vanilla, 1 pinch of salt and mix well. Add the eggs 1 by 1 mix until just combine. Do not over- mix.
4. Pour the cream cheese filling over the crust and with your hands shake the mold to remove the remaining air bubbles.
5. Take to oven preheated to 160 C. It is important to not pass this temperature. Leave in oven for about 50 to 55 min. You will notice around the cheesecake is set but in the middle slightly wobbly . Remove from oven and immediately pass a knife around the pay. This will help to not appear cracks. Let it cold at room temperature at least 1 hour and take to the refrigerator for about 6 hours at least.
6.After 6 hours you can prepare the topping. You will need to mix 1 1/2 tsp of cold water with 1 teaspoon of unflavored jelly in powder and let soften for about 5 min. Heat the jam in medium-low until warm about 2 min and then add the soften gelatin and stir to combine. Remove from heat and let cool slightly.
7.Strain over cheesecake and spread into an even layer. Chill to set for about 2 hours.
8. Remove and you can decorate if want with whipping cream.

Enjoy your delicious and creamy cheesecake :)