Bacon and mushroom casserole by Magefesa USA

Ingredients:

• 8 slices bacon.
• ½ green pepper.
• ½ onion.
• 7 oz mushrooms.
• 2cups grated cheddar cheese.
• 8 eggs.
• 1/2 cup 18% reduced fat cream
• Salt.
• Black pepper.
• Butter.

Directions:

Chop onion and pepper into thin julienne strips. Wash mushrooms and cut into slices.
Chop bacon slices into sticks.
Preheat the oven to 356°F.
Melt a nut of butter along with two tablespoons of olive oil in a 10” Magefesa Fit fry pan over medium low heat. Stir in the chopped bacon, increase the heat and sauté until crispy. Drain and reserve.
Add onion and peppers to the pan and cook in the bacon fat for a few minutes until the onion is transparent and tender.
Incorporate sliced mushrooms to pan and continue cooking altogether for about 5 more minutes. Season with salt and pepper to taste.
Place the eggs, cream and grated cheese in a bowl. Add salt and pepper to taste and stir gently, just enough to mix in the ingredients.
Distributed the sautéed mushrooms into four individual clay casseroles, follow with the sautéed bacon and then pour part of the egg cream and cheese mixture into each casserole. Top with a bit of shredded cheddar cheese.
Place casseroles in the oven and bake at 350 °F for 25 minutes, or until mixture gets the desired texture.

Ham and cheese french toast by Magefesa USA

Ingredients:

8 slices sandwich bread.
8 slices cheddar cheese.
4 slices cooked ham.
4 eggs.
7 oz whole milk.
Salt.
White pepper.
Butter.

Directions:

In a bowl, beat the eggs with salt and pepper to taste. Mix with the whole milk.
Place a slice of cooked ham between two slices of cheddar cheese and make a sandwich with two slices of bread.
Let the sandwich soak in the egg / milk mixture for a while.
Melt a nut of butter in a Mesana Magefesa electric grill over medium heat.
Before the butter starts taking color, arrange the bread slices on the griddle and let brown over low heat. This way the heat will penetrate slowly to warm the interior, melting the cheddar cheese.

Vegetarian Paella by Magefesa USA

Ingredients:

• 4 cups rice, round grain variety (Bomba, Bahia, Senia).
• 7 oz green beans.
• 1/2 red pepper.
• 1/2 green pepper.
• 1 carrot.
• 1 small zucchini.
• 1 garlic clove.
• 12 asparagus.
• 1 ripe tomato.
• 4 oz small butter beans
• 2 oz fine peas.
• 1/3 cup extra virgin olive oil.
• Vegetable stock.
• 1/2 tablespoon sweet paprika.
• Saffron.
• Salt.

Directions:

Wash vegetables.
Chop peppers, carrots, green beans, asparagus and zucchini into julienne strips. Before  you cut the zucchini, remove the inner core where the seeds are and reserve for later use in another recipe (creams, soups, stews, etc). Set aside
Grate tomatoes and set aside.
Heat the olive oil in a polished steel Magefesa paella pan. Add peppers, carrots and green beans. Season with salt and pepper and sauté for a few minutes. Stir in asparagus and zucchini and continue cooking
Add finely chopped garlic. Cook for a couple of minutes over low heat.
Incorporate grated tomato, paprika and cook for about 5 minutes, stirring to collect the sofrito ingredients in the pan.
Distribute the rice evenly all over the pan and cook until the grain is translucent. Cover with the hot vegetable stock.
Wrap saffron threads in aluminum foil and toast lightly over a flame or inside a frying pan. Crush in a mortar with a little hot broth and then add it to the pan.
Sprinkle peas and beans, rectify seasoning and cook for 5 minutes over high heat.   
Bon Appetit!

Tzatziki sauce by Magefesa USA

Ingredients:

• 18 oz Greek style yoghurt
• 1/3 lb Cucumber.
• 1 Garlic clove
• 1 Lemon.
• Salt, white pepper.
• ¼ Cup extra virgin olive oil, arbequina variety.
• Mint or peppermint leaves. (Optional).

Directions:

Pour the yogurt into a very fine sieve to let the excess liquid drain off. Keep in the fridge for about four hours.
Grate the cucumber with a fine grater and place in a fine colander with a plate and a weight on top to let the juices ran off. Keep in the fridge for four hours.
Once time has elapsed, place olive oil, lemon juice, garlic clove and mint leaves in a Protech Magefesa blender and process until ingredients are emulsified.
Add drained cucumber and yogurt to blender. Mix at low speed so that the cucumber is only coarsely chopped and traces of it can be found in the sauce.
Serve cold.
Tzatziki is a traditional Greek sauce used as an accompaniment to many dishes, such as meats, salads, vegetables, etc.

Cod and cauliflower Paella by Magefesa USA

Ingredients:

• 4 cups rice, round grain variety (Bomba, Bahia, Senia).
• 1-1/2 lb desalted cod.
• 1 lb cauliflower.
• 1 red pepper.
• 1 ripe tomato, grated.
• 2 garlic cloves.
• 1/3 cup extra virgin olive oil.
• Fish stock.
• Saffron.
• 1/2 tablespoon sweet paprika.
• Salt.

Directions:

Wash cauliflower and pepper. Cut cauliflower into small florets and pepper into julienne strips.
Chop garlic cloves finely and reserve.
Once the cod is desalted, remove then bones and chop into small cubes, of about ¾ inch.
Heat the oil in a polished steel Magefesa paella pan and sauté cauliflower and pepper over low heat, making sure they don’t brown too much.
Add chopped garlic, leave on the heat for a couple of minutes and then add the grated tomato and half tablespoon of paprika. Cook all together for about 5 minutes.
Distribute the rice evenly through the pan surface. Cook lightly until the grain is transparent and then cover with the hot fish stock.
Wrap saffron threads in aluminum foil and toast lightly over a flame or inside a frying pan. Crush in a mortar with a little hot broth and then add it to the pan.
Cook over high heat for about 5 minutes.
Add cod cubes, reduce heat and continue cooking for 15 more minutes or until rice is ready.
Remove the pan from the heat, cover with a clean kitchen towel and let rest for 8 to10 minutes.
Keep in mind the quantity of broth you will need is double the volume of rice used.
If we need to add more broth to the paella, it will be always hot.

Tomate soup with mussels by Magefesa USA

Ingredients:

• 1- ½ lb ripe tomatoes.
• 12 mussels.
• 1 onion.
• 1 leek.
• 1 celery stalk.
• 2 garlic cloves.
• ½ cup 18% fat cream.
• 1/8 cup white wine.
• 1 sprig of parsley.
• Salt, white pepper.
• Extra virgin olive oil.
• Fresh basil (to taste).
• Vegetable stock.
• 1 tablespoon sugar.
• 2 slices of bread.

Directions:

Chop onion, leek, celery and garlic into fine brunoise.
Wash and peel tomatoes, then cut into wedges.
Cut bread into small cubes and fry in the olive oil until lightly browned. Drain on absorbent kitchen paper and reserve.
Heat a dash of extra virgin olive oil in a Vitalia Magefesa pan. When hot enough add onion and cook for about 5 minutes over medium heat.
Add leek, celery, and garlic. Season with salt and pepper and continue cooking until pan ingredients are tender and transparent.
Add chopped tomatoes, the spoonful of sugar and sauté for a few minutes. Pour in the vegetable stock, enough to cover the tomatoes, then add the basil leaves.
Cook over medium heat for 20 minutes.
While the soup cooks, the mussels will be steamed in a separate pan.
Pour the white wine in a Vitalia Magefesa pan. Add the sprig of parsley and one garlic clove.
Add the mussels and cook over high heat with the lid on, until mussels open.
Remove the mussels from the shells and keep in the strained cooking liquid.
Pour soup into a Stela Magefesa blender and process until fully blended and smooth. Add the cream and mussels cooking liquid. Season with salt and pepper to taste.
Serve soup with mussels and croutons. Sprinklewith finely cubed celery.

Mexican Style corn cake by Magefesa USA

Ingredients:

• 12 oz fresh corn kernels.
• 1- 8oz can condense milk.
• 3 medium eggs.
• 2/3 cup butter.
• 2 tablespoons baking powder.
• Vanilla essence or powdered cinnamon.
• ¼ cup icing sugar.

Directions:

Preheat the oven to 356°F.
Place all the ingredients in a Protech Magefesa blender. Start with the condensed milk, then add the eggs, corn, butter cut into cubes, baking powder and the vanilla essence vanilla, or powdered cinnamon, to taste.
Blend until you get a smooth homogeneous cream.
Lined a baking pan with parchment paper. If you don’t have parchment paper at home, rub the pan with butter and sprinkle with four.
Pour the corn mixture into a pan and bake for 45 to 50 minutes until the cake is cooked though.
Unmold cake, sprinkle with icing sugar and serve.

Mexican ranch style eggs by Magefesa USA

Ingredients:

• 4 eggs.
• 4 small corn tortillas.
• 1 green pepper.
• 1 red pepper.
• 2 garlic cloves.
• 1 red onion.
• 2 ripe tomatoes.
• 2 chili peppers, sliced.
• Mild olive oil, 0.4°.
• Salt and black pepper.
• Parsley or cilantro.
• Melting shredded cheese.
• Chicken broth.

Directions:

Chop onion, garlic and peppers into thin strips.
Chop peeled tomatoes with the help of a Chip-chop Magefesa grinder.
Heat a little olive oil in a nonstick aluminum Magefesa frypan. Add onion, garlic and peppers. Season with salt and pepper and cook until soft.
Add chopped tomatoes and a bit of chicken broth to pan and continue cooking for a further few minutes until we get a thick sauce.
Arrange corn tortillas on a Mesana Magefesa electric grill. Spoon tomato sauce on each tortilla, then follow with onion and peppers. Sprinkle with grated cheese and place a freshly fried egg on top.
Leave on the grill for a few minutes until cheese begins to melt, being cautious not to burn the tortilla.
Sprinkle with parsley or coriander. Serve with the chili strips to taste.
The recipe is usually served for breakfast or in the late morning in Mexico and many regions in the US.
Variants of this recipe include meat ingredients such as sausage or bacon and use soft-boiled or poached eggs instead of fried eggs.

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Mexican Tarascan soup

Ingredientes:

• 2/3 lb beans.
• 1 red onion.
• 2 garlic cloves.
• 2 tomatoes.
• 4 Jalapeno chilies.
• 7 oz fresh cheese.
• ¼  cup 18% fat cream
• 2 tortillas.
• Mild olive oil, 0.4°.
• Salt and black pepper.
• 1 sprig of epazote (Central American aromatic herb).

Directions:

Place beans to soak in cold water for 12 hours or overnight.
Chop onion, tomato (peeled) and garlic in coarse brunoise.
Heat a dash of oil in a Rapid III Magefesa pressure cooker. Stir in onion, garlic and tomato to cooker. Cook for a few minutes.
Add beans to pot and cover with water. Season with salt and pepper.
Bring to a boil with the lid off and skim off the foam and impurities that have risen to the top. Add the epazote sprig and close the cooker. Bring to maximum pressure (position II) over high heat. Lower heat to a minimum and simmer for 5 to 6 minutes.
Release pressure and open the pot. Transfer cooker ingredients to a Protech Magefesa blender. Season with salt and pepper to taste and process until fully blended.
Cut tortillas into thin long strips and fry in a nonstick aluminum pan with plenty of olive oil. Drain on absorbent paper towels. Reserve
Transfer blended beans to a serving dish. Add a drizzle of cream and top with crumbled fresh cheese, tortilla strips and chili slices to taste.
To give the soup a spicy twist, blend some chili along with the beans.
This is an original recipe from the State of Michoacán, Mexico.

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Galician pork shoulder stew with turnip greens by Magefesa USA

Ingredients:

• 2-1/2 lbs lacon (salt-cured pork shoulder), sliced into four
• 4 or 6 Galician potatoes.
• 2 bunches turnip greens
• 2 cured chorizos.
• Salt.
• Extra virgin olive oil.

Directions:

Desalt pork in cold water for 12 to 16 hours depending on the size of the piece, changing the water every 6 hours.
Wash turnip greens under running cold water to remove dirt and discard the ugly leaves.
Place pork in a Rapid III Magefesa pressure cooker. Add chorizo and cover with water. Close the cooker and bring to maximum pressure (second mark on the pressure valve) over high heat. At this point lower heat to a minimum and continue cooking for 20 to 25 minutes.
When time has elapsed, release pressure and check meat for doneness. If cooked through and tender remove from the cooker along with the sausages.
Add peeled whole potatoes to the pork cooking broth in the cooker. Season with a little salt and close the pot. Bring back to high pressure, reduce heat and cook for 3 or 4 minutes. Galician potatoes tend to be of a whiter tone and softer than common potatoes so it is important to monitor cooking time closely to avoid them from falling apart.
Once time has elapsed, release pressure and open the pot. Return pork, chorizos and turnip to cooker and cook, uncovered, for about 10 minutes until turnip and potatoes are completely cooked through and tender
Serve hot in a clay dish with a dash of extra virgin olive oil.
Since we are using salt cured pork, we have to be careful not to overdo it with the salt.

More recipes on our website: www.magefesausa.com