Meat Croquettes

meat croquettes croquetas de carne

Since for about more than a month everything is turning around christmas, my recipes should do to. So much family, friends and work lunches/dinners, and so much leftovers that in some point you just throw away, bored of seeing them everyday in your fridge. Meat leftovers from a soup or a roast are not going to be a problem anymore.

Some years ago I posted a recipe of cannelloni from leftover meat, and today it’s the turn of the Croquettes. Very easy, crispy on the outside and creamy on the inside. They also freeze well so you can store them and deep-fry them whenever you have some friends over, pairing them with some beer and dips.

It’s a typical dish in Spain, well, better said, a tapa. You can find croquetas  in many tapas bars in Spain and most of spanish moms have their own recipe to make them, with many other different fillings. But you don’t need to travel so far for that, you can bring Spain to your home following this recipe.


  • 300 g leftover meat (turkey, chicken, beef, pork, goose… a mixture of all, it doesn’t matter)
  • 500 ml milk
  • 60 g unsalted butter
  • 60 g  plain flour for the béchamel, and some more for the rolling
  • a little finely diced shallot
  • salt, ground pepper and ground nutmeg
  • bread Crumbs
  • 2 Eggs
  • sunflower oil, for deep-frying them


Heat the butter in a medium, heavy-bottomed saucepan over a medium heat and, when the butter melts, add the onion and fry gently for a minute until transparent. Turn the heat down, gradually stir in the flour and cook gently, stirring regularly, until it loses its raw flavour – this should take about 8–10 minutes. Gradually stir in the hot milk, beating it in well, until you have a smooth paste. Cook for another 15 minutes until it thickens, then fold through the finely diced meat and season to taste with a grating of nutmeg, some salt and ground pepper. Put the béchamel in a bowl and allow to cool, then put the mixture into a piping bag, and refrigerate for at least 2 hours.

Put the beaten eggs and some flour each separately  into bowls,  and the breadcrumbs into another. On a floured surface, pipe out the mixture into cylinders (5 cm length, 1,5-2 cm o) flour them good, dip into the egg and then roll in the breadcrumbs until well coated.

Heat the olive oil in a large pan to 180 ºC, or until it begins to shimmer. Prepare a plate lined with kitchen roll. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and serve at once (they are also very good on the next day ;)).

meat croquettes croquetas de carne


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Tomato and Tuna Empanadillas


I think I never told you about it, but my grandpa, the father of my father, was a baker. He owned a bakery in Alicante (Spain). I was never there, at least as far as I can remember, but my dad used to work there when he was still at school/university so he picked up on many recipes and things that happened there. What I can remember is how I loved to visit my grandparents because there was always something delicious to eat, sweet or hearty.

One of those godly treats were these Empanadillas, half-moon dough filled with tomato and tuna. It’s a very typical dish to eat as a snack in the afternoon, or to find at parties as finger-food.

My dad was kind enough to send me the recipe so that I could show them to you, thanks dad! I’ve tried many other ways of doing the dough but this one is just the perfect one. Let’s get to it!

Ingredients for 10 empanadillas

  • 100 ml white wine
  • 150 ml olive oil
  • 350 gr flour, keep 50 gr more aside in case the dough is too soft
  • 1/4 tsp salt
  • 1 can tuna in olive oil (approx. 150 gr drained weight)
  • 2 hard-boiled eggs, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 200 gr can peeled tomatoes with juice
  • 2 Tbs olive oil
  • salt and fresh ground pepper


Mix the flour and salt in a bowl. Make a hole in the middle and pour the wine and the olive oil inside. Mix with the hands till the dough doesn’t stick on your hands or bowl walls. At the end you’ll have more or less 600 gr of dough.

For the filling, warm up the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft and translucent. When the onion is done add the green bell pepper and cook until soft. process the tomatoes with a food processor and add the tomato puree into the saucepan. Decrease the heat to medium-low and cook, stirring occasionally, until the flavors are melded and the liquid is slightly reduced, 15-20 minutes. Add the tuna without the oil and the finely chopped eggs, cook for 5 minutes. Let the filling cool down before you fill the empanadillas (I forgot to do that, that’s why mine are in some spots open)

Take the dough and make 10, 60 gr balls of it. With the hands, gently flatten each ball into 4mm thickness, and shape them like an ellipse. Spoon about a Tbs of the filling into the middle, fold in half to form a half-moon and pinch to seal closed, or seal with a fork. Repeat with remaining dough and filling.

On a baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 180ºC preheated oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.


Now I have to try to keep my hands off them since I’m trying to cut the carbs, but hey, you don’t, so what are you waiting for?

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Zucchini Tortilla


So… the summer is coming and with it, the pressure of losing some pounds. I’ve been thinking of some recipes that are low in carbs but also appealing, so I don’t have that urge of cheating and eat a bag of chips. When I’m trying to eat better, what helps me is making a weekly plan of what I want to eat and buying everything at once, so I always have something there to eat. Going every second day to the supermarket is just too much temptation for me.

My parents have a vegetable garden at home so I’ve grown up eating lots of vegetables, though just those in season. So when the summer comes I know is zucchini time! That means I’ll end up eating zucchini in every form and stage of growth, nearly every day. Tortilla is one of them, and also my favorite, toping even cheese filled zucchini flowers in tempura, and those are not easy to top 😉


Ingredients for a 23cm skillet

  • 3 medium zucchini, sliced
  • 1 medium onion, sliced
  • 5 eggs
  • oil, salt and pepper


Heat some of the olive oil in the skillet. Add half of the sliced zucchini and onions mix and cook this over medium heat, stirring the mixture every once in a while until the zucchini are tender but not browned. It’s best to do it in two batches so it doesn’t take ages for the zucchini to lose water.

When done, drain the mixture and reserve the oil. This oil can be used later for cooking something else. Let the mixture cool down a little bit. Meanwhile beat the eggs in a bowl (traditionally with a fork), add the mixture to the beaten eggs and season with salt and pepper.

Clean the skillet you used for cooking the zucchini with a paper cloth, leaving the surface of the skillet with a thin oil layer, that should be enough. Heat the skillet to a medium high temperature and add the mixture. With a spatula mix a little bit not letting the mixture stick at the bottom for 1 minute and then let cook evenly. Cover the skillet with a plate (it has to be slightly larger than the skillet) and flip it around, immediately put it back in the skillet now letting the other side brown. With the spatula put the sides together so you get a nicely round tortilla at the end. Flip the tortilla 2 or 3 more times, cooking briefly on each side.

Transfer to a clean plate and serve. It can also be eaten cold or at room temperature.


Which are your tricks for eating healthier?

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Honey & Beer Marinated Chicken


There is no big story behind this recipe. I saw a picture in Pinterest, and I had to try it. Since I love beer, it just couldn’t be bad, and it turns out, it wasn’t. Another dish to bring to my weekly Girls Night and enjoy while watching Germany’s Next Top Model.

I followed this recipe from The Beeroness. I had to do some changes because I couldn’t find stout beer at my supermarket so I used brown ale and some sesame seeds and chives for garnish. I’m sure It would have been lot better with the right kind of beer, this woman knows her stuff, but well, improvising it’s kinda my thing 😉

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TAPAS: Cod Croquettes

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I’m starting a new section where I would be posting some Tapas that can be easy done at home. Tapas are the typical Spanish bar snacks that we usually order with beer. It’s kind of a way of not getting too much drunk and having dinner at the same time xD. I’m actually living in Germany but I come from Spain so I sometimes miss home and for sure the food. Beeing able to cook some spanish dishes once in a while, saved me from beeing home sick or missing those things wich I grew up with.

You don’t need much ingredients, it doesn’t take much time to prepare and they are absolutely delicious, so, what are you waiting for?

Ingredients for arround 20 croquettes

  • 200 gr dried salt cod
  • 4 medium/big potatoes, peeled and quartered
  • 2 tablespoon freshly chopped parsley leaves
  • 2 eggs
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying


Soak the cod in cold water to for 24h, refrigerated, changing the water occasionally. Drain.
In a medium saucepan add the cod and cover with water, in a separate saucepan add the potatoes and cover with water. Boil slowly until the potatoes are tender and the cod is cooked. Drain and cool the cod and the potatoes. In a bowl, mash the potatos and the cod together with a fork. Add the parsley and some pepper. Add Salt only if necesary, remember cod was already salty. Refrigerate for 1 hour.Preheat a good amount of oil in a pan or preheat the fryer. Use 2 tablespoons to give oval form to your croquettes, the so called quenelle technique. Fry in batches until golden brown about 3 minutes. Remove and drain on paper towels.
Best served with some aioli or mayonnaise.
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Hope you enjoy them as much as I did!
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