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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Gazpacho Andaluz (Cold Tomato Soup)


I don’t know about you but I’m craving for salad, cold soups, refreshing beverages, ice cream… It’s getting hot in here! 😀

Gazpacho is usually served as an appetizer, but I also like to eat it as a light dinner. It’s fresh, kinda sour and with the special touch which the little diced ingredients inside give to it, it’s just perfect! This soup is so easy and refreshing that when you try it you are not going to want to eat anything else during tomato season.



Ingredients for 8-10 servings

  • 1 kg tomatoes
  • 400 gr cucumber
  • 200 gr green pepper
  • 200 gr onion
  • 2 garlic cloves
  • 50 ml Extra Virgin olive oil
  • 25 ml sherry vinegar
  • salt and pepper
  • For the garnish, tomato, cucumber, green pepper, shallot onion and ciabatta bread


Cut the tomatoes in quarters and remove the seeds. In a food processor or blender, place the tomatoes, cucumber, green pepper, garlic, salt, pepper, vinegar and Extra Virgin olive oil. Blend everything thoroughly. If needed, add a little bit of water for desired consistency.

For the garnish, dice the tomato, cucumber, green pepper and shallot onion. Dice also the ciabatta bread and then fry to make your own croutons.

Serve cold with garnishes on the side so each guest can “pimp” their soup.

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Carrot Flavoured Butter

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The first time I ate home-made flavoured butter was at my boyfriend’s mum. I’m a big fan of olive oil but I fell in love with this one. It’s very smooth and you don’t need much more than a slice of bread to make it work. Now for the holidays is maybe a good starter to put on the table while food gets ready. Also good to have for a BBQ or brunch.

You can play a lot with this recipe, try other ingredients or textures and tell me how it worked out 😉


  • 250 gr butter
  • 2 carrots
  • 1 red onion
  • 70 gr tomato paste
  • 3 garlic cloves
  • fresh parsley
  • salt and pepper


Take the butter out of the fridge for an hour to soften.

Chop the carrots and the onion in dices. Mix with the butter, tomato paste and  garlic cloves using a hand blender in a bowl till everything is well mixed and minced. Add parsley, salt and pepper to taste and mix again, now with a spoon, no need of using the blender anymore.

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You can store it in the fridge for 3 days or freeze it. I did a lot of it so I had some for the fridge and some for freezing for another occasion. Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal.

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