Individual Molten Chocolate Cake

I had a craving for decadent chocolate and I had just brought home Pillivuyt individual souffle dishes. I decided to give it a try, to my surprise it took 10 minutes to prepare and only 10-12 minutes to bake and they were warm and delicious, I can't wait to make it again.

Ingredients:
4 oz of dark chocolate
8 small squares of dark chocolate
3 eggs
6 tbsp of sugar
2 1/2 tbsp of butter
1 tbsp. flour

In the microwave melt the 4 oz chocolate with the butter to form a smooth consistency. Mix the eggs, sugar, and flour in a bowl. Add the melted chocolate and mix well. Pour half of the mixture into 4 individual souffle dishes, then put two squares of chocolate in each dish, pour the remainder of the batter mixture over the squares to cover. Bake in a 400º pre-heated oven for 12 minutes. Serve immediately with freshly-made whip cream. mmmmmmmm

Guacamole de Guatemala

Guacamole Guatemala style is simple. I love the freshness and pure taste of the avocados. The lime gives it the perfect acidity and it prevents it from oxidizing and darkening, to keep it fresh before serving we always inserted one avocado pit, it could be just folklore but I guess it worked, the guacamole at home was always fresh and delicious.

Ingredients:
4 Haas avocados
1/4 of small onion (minced)
Juice of 1/2 a lime
1/2 teaspoon of dried oregano
salt and pepper

peel the avocados and remove the pits, (reserve one pit)
mash and mix well with other ingredients.
season with salt and pepper to taste
insert the pit into the mixture to keep it fresh, and remove before serving.

enjoy with tortilla chips or use in other dishes were guacamole is called for

I prepared a paella in 35 minutes.

Yesterday I prepared a Paella in 35 minutes.

Paella has always been one of my favorite dishes to share with friends, it is easy to prepare, can be done in different ways, you can experiment and you use what you have, however, saffron and rice are always a must. You can have a traditional seafood paella or make it only with chicken (arroz con pollo).

This one is my own design with chicken shrimp, chorizo and mussels.

ingredients:

1 large onion (chopped)

1 red sweet pepper (chopped)

2 stalks of celery (chopped)

1 carrots (shredded)

3 tbsps of olive oil

4 pcs of skinless chicken pieces with bones

2 chorizos extremeño cut in pieces (if chorizo is not available, substitute 10" kielbasa)

1 cup of white rice

1 cup of white wine

2 cups of chicken stock

a generous pinch of saffron

salt and pepper to taste

12 medium size raw shrimp

20 fresh mussels de-bearded and cleaned

1/2 cup of peas

If you don't have a paella pan, use a large 12" to 14" sauté pan.

Sauté the onions, pepper, celery, carrots until soft and caramelized in the olive oil (3-5 minutes)

add the chicken to brown all sides (about 8 minutes)

add the chorizo and brown

add the white wine

add the rice and mix well

add the chicken stock, saffron, salt and pepper and cook covered for 10 minutes

after 10 minutes add the shrimp and mussels

sprinkle the peas over entire dish simmer for 10 minutes until mussels open up

I like to serve the paella hot in Pillivuyt Round Eared Dishes, which can be put in the oven to keep warm. If you have leftovers, Pillivuyt can go from freezer to oven and is dishwasher safe.

Accompany the paella with a good Rioja wine from Spain.