Broccoli with Bechamel and Spaghetti Sauce

http://www.hogarutil.com/cocina/recetas/ensaladas-verduras/201110/brocoli-bechamel-queso-12199.html

Here I roughly translated the recipe from the Spanish TV:

Ingredients:

- 2 or 3 broccolis
- 125 grams of emmental cheese
- 50 grams of flour
- 50 grams of Irish butter
- 1/2 liter of milk
- Water
- Salt
- Nutmeg
- Parsley
- HEB Spaghetti sauce with onion, garlic, olive oil and basil

Wash the broccolis and boil them in a pan with water and a pinch of salt for 6 minutes. Rinse them and cut them into smaller branches. Set them aside on a plate.
To make the cheese bechamel sauce, heat the butter in a pan and once it melts, add the flour, cooking it a little bit. Pour the milk on it little by little while stirring it all with a stick. Add the shredded emmental cheese, a pinc of nutmeg and a pinch of salt. Mix it all very well until it thickens and set it aside.
Set the spaghetti sauce on a platter, then lay the broccolis and pour the bechamel sauce over it. Cook it au gratin in the oven for a while at 350 Farenheit. Serve it decorated with a little bit of parsley.

Easy to make, healthy and delicious, what else can you ask for?

Spanish-Mexican Soup

http://www.hogarutil.com/cocina/recetas/sopas-cremas/201403/sopa-gachupa-23909.html

http://www.hogarutil.com/tv/programas/cocina-bruno-oteiza/201403/12/index.html

Last night I made this yummy soup from Bruno Oteiza.
Ingredients:
- 200 grams boiled chick peas (garbanzo beans)
- 2 eggs
- 100 grams Spanish serrano ham (Campofrío brand, from HEB supermarket)
- 2 big tomatoes
- 1 branch of celery
- 6 garlic cloves
- 2 slices of old bread
- 1 liter of vegetable broth (tetra brik packaged)
- Spanish extra virgin olive oil (Carbonell brand)
- Salt
- Chopped parsley
For the garnish:
- 1 lime
- Green onion tails
- 2 small radishes
- 1 serrano pepper
- Cilantro
In a pot I fried in olive oil the chopped garlic cloves and chopped celery, then I added the serrano ham and kept frying for a little bit (10 minutes on medium heat). I pureed in a blender the 2 tomatoes with a little bit of the vegetable broth, since I used a cup blender not a hand one. Then I added the pureed tomato and a little salt to the pot and boiled for 10 more minutes. Then I cracked two eggs and added the rest of the vegetable broth, the parsley and the bread and boiled for 5 more minutes on very low heat. For the garnishing I sprinkled chopped green onion tails, chopped radishes, chopped serrano pepper and cilantro, plus some drops of lime to refresh the final spicy result.
It tastes like a real cool blend of Spanish Basque Country Soup with a Latin American topping to spice up this surprisingly delicious soup.