Karlos Arguiñano's recipes from March 28 to April 1, 2016

Karlos Arguiñano in your kitchen is broadcast from Monday to Friday on Antena 3 from 12:15 p.m.

These are the recipes of the week from March 28 to April 1, 2016:

March 28, Monday: "Quinoa with vegetables and fried egg"

In the Karlos Arguiñano program, you will cook a food that is increasingly present in our society: quinoa. It comes from the Bolivian and Peruvian Andes and has arrived to stay among us because more and more people are using this pseudocereal when making their menus. We will accompany it with various vegetables (pumpkin, garlic, mushrooms, pepper) and fried egg.

March 29, Tuesday: "Turkey curls coated with cherry tomatoes"

Karlos Arguiñano will teach how to make a delicious recipe from cooked turkey slices. An easy solution for any day of the week and with which surely everyone will suck their fingers. Turkey meat is a lean meat, easy to digest that everyone likes. Do not miss the recipe because you will love it for sure.

March 30, Wednesday: "Spicy Empanadillas" and "Mango Jelly and Red Fruits"

We will cook some empanadillas with a certain Mexican air. Spicy dumplings. The dumplings allow us endless possibilities in the kitchen. We will fill them with meat, vegetables and potatoes. Complete recipe where proteins, hydrates and vegetables are not lacking. For dessert mango jelly and red fruits that Eva Arguiñano will cook. Like every Wednesday: double pleasure for the senses.

March 31, Thursday: "Roasted shoulder with peppers and chives"

For the last day of March, Karlos Arguiñano will cook a delicious recipe for baked meat: roasted shoulder with peppers and scallions. The meat provides us with proteins of high nutritional value that are responsible for forming and repairing all cellular structures. It also provides easily assimilated iron that will be part of hemoglobin, a red blood pigment responsible for oxygenate all cells. Therefore, 3 times a week meat on our tables to benefit from all its benefits.

March 1, Friday: "Caldeirada de ray"

One more Friday Karlos Arguiñano will go into his kitchen to elaborate a recipe that comes to us from a point of our geography. In this case from Galicia. A delicious delicious, tasty and of course rich rich stripe.

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