Grilled mullet

INGREDIENTS: (for 4 people)

-4 SALMONETES MEDIUM
- 2 tablespoons OLIVE OIL
-GARLIC
-PARSLEY
-2 LEMONS
-SAL

Cleaned and washed well mullets, opening to remove the guts, IF YOU CLEAN THE DAN at the fish.
In a deep dish, put the juice of the lemons, 2 tablespoons OLIVE OIL, 3 garlic cloves, finely chopped, fresh parsley ABUNDANT AND a little salt.
PUT mullets, for 15 minutes to marinate ESE broth, turning to marinate THAT TAMBIEJN on both sides and the area where they are open.
GRILLED IN PUT preheated mullet and VAS ADDING YOU OVER THE marinating broth until they change color and crisp rojito PUT and officers.
ARE DELICIOUS FOOD AND IS A VERY, VERY HEALTHY, can be served with marinated tomatoes, STEAM POTATOES, FRIED GREEN PEPPER or as in my case, with some asparagus.
GOOD APPETITE.

Eggs with peas and cheese

Let's start with a very simple dish and easy to make ... "Eggs with peas and cheese." It is a very nutritious dish in which cheese gives a twist to the typical peas with ham.

Ingredients to make eggs with peas and cheese (serves 4):

     1 kilo of peas
     4 eggs (one egg per person)
     Two thick slices of sheep cheese (or to taste)
     A large onion
     Olive Oil
     black pepper
     salt

Recipe for Eggs with peas and cheese:

     Put water to boil, take peas and two tablespoons of salt. Let cook until tender.
     Peel the onion and pícala fine.
     In a large skillet add four tablespoons of olive oil over medium heat and pour the onion.
     When the onion is cooked, poached more than golden, add the peas have cooked and a pinch of black pepper. Put over medium heat for 10 minutes, stirring occasionally.
     While pick peas taste the cheese slices cut into cubes to make them as in the picture above.
     After 10 minutes the test peas and add a little salt if you think necessary. Then add the eggs one by one on the peas and cook over low heat until set.
     Studded with eggs and served on plates and distributed the pieces of cheese on them.

To eat:

With that you have your egg dish with peas and cheese ready for tasting. You can change the cheese to one that you like better, but has consistency.

Note that the eggs take a while to materialize on the peas, if you put the fire burned strong onion and some peas so be careful. Not as could accelerate the ripening of the eggs without raising the fire so any advice is welcome.

 

Roast peppers in the oven

Today we will see how to make a baked roasted peppers. We will not prepare any dish or aliñarlos or anything like that, just see how roasting peppers. Thus, this article will serve as a reference recipe for later recipes with roasted peppers.

Later we will see how to use them in different recipes, seasoned, sautéed, etc..

Ingredients for Baked Roasted Peppers (serves 4):

     4 roasted peppers
     Olive Oil
     salt

Recipe for Baked Roasted Peppers:

     Go heating the oven to 200 º C.
     Wash the peppers under running water and dry them well.
     Put foil on a baking tray and place the peppers on top.
     Take each pepper a splash of olive oil on top and a little salt.
     With a hot oven at 200 º C temperature drops to 180, put the tray with the peppers to roast and wait 50 minutes to tender.
     Remove the pan from the oven and wait to warm up the peppers to remove the skin.
     Already have roasted peppers and ready to use in your favorite recipe.

To eat:

When choosing the peppers seeks to have smooth skin, and the peppers with wrinkled skin are drier and during baking will dry yet.

Roast peppers

Combine red peppers, green and yellow to create a striking dish. Also get a nutritious dish because each of them has different carotenoids, such as beta carotene (precursor of vitamin A), and varying proportions of vitamins (like vitamin C).

It's good "peppers make you sweat" to peel them better, so it is advisable from the oven once the wrap in foil or goals in a closed container to "sweat". If you choose the latter option can benefit the juice loose while tuning.

Breaded Gallo

This Gallo breading I stayed a long time thinking about how to put the recipe title, because for Cadiz always says Gallo tarnished. Do not know if I'll be going fine (as the codfish of Bilbado) but hey, as the cock goes breading, breading is going to get this recipe.

By the way, let's not confuse this Gallo, a fish, with the male of the chicken. He clarified that it is common for fish receive different names depending on the area. Anyway if instead of using the sea Gallo two legs and as you tell me that chicken is tarnished

Ingredients for breaded Gallo (for 2 people):

     Half a kilo of crows
     2 eggs
     breadcrumbs
     salt
     frying oil (I used olive)

Recipe for breaded Gallo (for two people):

     The first is to thoroughly clean the fish removing all the skin. Then cut it into pieces the size of your choice (I like that in the palm fit a couple of pieces) and sazonas well.
     Beat two whole eggs and add a pinch of salt (very little). Put the oil to heat.
     Spend Gallo pieces of the egg, shaking off excess, then gets into the breadcrumbs.
     When the oil is hot, add the chopped and fried rooster. Do not add all the fish at once, do the frying in batches without coming to touch the pieces.
     Dora on both sides (about 3 minutes per side) and then drain and put on paper towels.
     Serve on lettuce leaves (see photo) and accompanied by a salad.

To eat:

If you are using olive oil to fry and do not waste it takes to another time when cold fish. When the oil is cold passes through a fine sieve and store in a jar.

To avoid spending too much oil (and save a little) it is best to use a small pan and fry in batches. Also no oil to fill up, since flipping the fish get it right on both sides with half the oil.

 

Clams in green sauce

These clams in green sauce are prepared throughout the year but when the holidays come many people are encouraged to make this recipe for the first time and so I decided to include it as a Christmas recipe.

This is a very simple and easy dish to make, in about 20 minutes if you have prepared well cleaned clams. The ingredients are easy to find but it is essential to use fresh parsley, a good white wine and of course good clams. If Galician clams may be the better.

Ingredients for clams in green sauce (for 2 people):

    500 grams of clams clean (no sand)
    125 ml (one eighth of a liter) of white wine
    2 large garlic cloves
    1 bay leaf
    1 tablespoon of wheat flour
    With 3 tablespoons chopped fresh parsley
    4 tablespoons olive oil
    1/2 lemon
    Salt
Recipe for Clams in Green Sauce (for two people):

    Before you start, if you have no clean clams have to let them soak with salt 1 hour and change the water a couple of times (total 2 hours). If you clean sand clams we can start with the recipe.
    Peel two cloves of garlic, scrape out the center and itches. Put them in a frying pan with 4 tablespoons of olive oil and bay leaf.
    Before browned add the tablespoon of flour and stir well. Let the flour to brown but not burn.
    Now add the wine, clams, a pinch of salt (half spoon dessert), a little pepper and sprinkle with two tablespoons of fresh parsley. Cover the pan and simmer on medium 5 minutes.
    After 5 minutes remove the lid and see removing the clams are open.
    When they are all out try the green sauce, if necessary add salt to taste.
    Now lets fire some more sauce (without the lid and you were clams) to take the sauce body. We must ensure that the sauce is well blended, so asides not fire until the sauce is very thick.
    When the sauce is ready incorporates clams and mix well with the sauce for the clams caught some heat.
    Serve on a plate or ceramic casserole. Sprinkle with remaining parsley and accompanied by a few pieces of lemon for a touch preferred acid to their clams in green sauce. Off the kitchen and at the table!
To eat:
Depending on where these clams can be prepared to receive (even if it seems strange) name Marinated clams instead of mussels in green sauce. But in many areas (as in Galicia and Andalusia) with seafood clams have nothing to do with this recipe. Clams with seafood usually take a little paprika which gives it a red tone making it impossible to receive the designation of "green sauce". If you want to see how we do with seafood clams in Cadiz click in this recipe -> Marinated clams
In any case, what you call it, prepares a piece of bread for dipping in the sauce, if you do not you're wasting half of this recipe for clam ;)
In a commentary Jose's friend alerted me of the excessive time it took fire and clams was absolutely right. So I rewrote the recipe to bring out as clams open, and avoid your clams are rubbery and dry like a tire.

 

Piquillo Peppers stuffed with salmon and prawns

Piquillo Peppers stuffed with salmon and prawns. We have next to our romantic dinner and was reading the comments of Auri and be clear, some red peppers with a special filling is a good way to start a good dinner.

I decided to change the fill Auri suggested by that other salmon and prawns. Of course you can make the recipe with tuna instead of salmon and shrimp instead of shrimp or adapt it to your liking.

The recipe is designed for 8 peppers stuffed but as a starter for a dinner with a couple of them per head is more than enough. Yet I leave the full recipe for another day if you use it for entertaining. If you are only two, divide the amount in half and ready.

Ingredients for Stuffed Peppers Salmon and Prawns (serves 4):

    8 red peppers (canned)
    250 grams of fresh salmon (I used a steak)
    10 prawns cooked and peeled
    75 grams of onion
    5 tablespoons olive oil
    1 tablespoon flour
    1 cup whole milk
    100 ml of cream for cooking (less than half a glass tube)
    oregano
    salt and pepper
Recipe for Piquillo Peppers stuffed with salmon and prawns (for four people):

    Put to boil in a saucepan or casserole olive oil. Chop the onion finely and throw it in the pan. Let it then slowly until transparent.
    While cleaning the salmon removing all skin and if a steak thorns that sometimes kept in the center. Picalo into pieces and set aside.
    When the onion is ready pour the flour with a wooden spoon, mix well for a few seconds until the flour is made. Immediately (to prevent sticking flour) added warm milk (use the microwave) and stir well with a spoon while thick. We'll have a more or less light bechamel to thicken when we add the fish.
    When the sauce has consistency add the chopped salmon and a pinch of salt and pepper to taste. Leave for a minute until salmon oil loses its color, then add the prawns, peeled and chopped into pieces (cut each shrimp into 4 or 6 pieces each). Leave the fire another minute test salt (if necessary rectified by adding a bit more) and fire away.
    Open the can or jar with Piquillo peppers. If necessary escúrrelos well with a colander. Then fill the peppers with the preparation we just used. I quite filling left over and take the opportunity to make the dipping sauce.
    Once stuffed peppers add 4 tablespoons of cream to the filling you have left and pass through the blender until it is very thin sauce. If too thick, slowly add more cream until it is to your liking.
    Finally alone is present the dish, you can do like I did (see photo) and arrange the peppers over the sauce or you can water them with it. Finally sprinkle a little (just a little) above dried oregano and serve. Off the kitchen and at the table!
To eat:
As you see it is an easy recipe and best of all, you can prepare in advance peppers and heat in the oven before serving. As some have no oven can leave the recipe before point 5 and finish dinner just before heating the filling into the fire. Do not take more than five minutes and you have fresh piquillo peppers finishes.
If you like a stronger flavor can spend Piquillo peppers on a griddle or grill before filling to mark a bit. Anyway, being a starter is appreciated they are smooth and well if you do it as it comes in the recipe you finish the dish just before you sit down to dinner without having to mess too much faster.
One more thing, if you to make the bechamel is very light and not thick, add a tablespoon of cornstarch (corn fine flour) or other thickener and problem solved.

 

 

Guacamole. Mexican recipe

With Guacamole have encountered! He had a Guacamole dip recipe was published rather uses avocado sauce (see sauce Guacamole) and that did not please everyone.

It warned in that same recipe that remained to publish a recipe more authentic Mexican Guacamole and here you have it. Nor is it like everybody, but I made sure to talk with Mexican friends to know what you think and if each adds something more or something less to their guacamole recipe can be said that all gave the nod to this combination of ingredients. Hope you like and do not be bad!

Ingredients for Guacamole (for 2 people):

     2 avocados
     40 grams of onion
     80 grams of tomato
     1 serrano chile (I used one I found and canned jalapeno)
     1/2 lemon (or lime)
     Fresh cilantro leaves
     salt

Recipe for Guacamole (for two people):

     Before peeling avocados other ingredients to prepare the avocado no dark place (oxidises in contact with air). So grab the onion and finely pícala.
     Take the tomato and do the same, remove the seeds and finely Picalo (if you also Take off the skin).
     Now chop the coriander leaves, I recommend adding just a little (maybe half teaspoon) as its flavor is very pronounced and if you spend your guacamole only know to Cilantro.
     With the chili will do the same, not very thin Picalo spend a teaspoon full. After adding more if needed.
     Now is the time to peel the avocados. In this link you can see how to do it step by step. When you take peeled pulp with a fork and puree in a bowl, add a little lemon juice (like a teaspoon), all the ingredients that we have prepared and a pinch of salt.
     Mix everything well and if needed add more salt, pepper or cilantro, to taste. Off the kitchen and to eat!

To eat:

Do not throw the avocado seed, if you will not eat the guacamole immediately (or if there is extra) it is best to put the bone in the center of the guacamole and cover with plastic wrap. The paper should be in contact with the sauce (although a little goo). In this way and with the help of leading lemon is best kept in the fridge.

Choose a ripe avocados or not be too hard to crush them (and also its flavor will not be the same).

Roasted Pepper Salad

Roasted Pepper Salad. In one of the first recipes blog we saw how to prepare a roast peppers and today we will use these peppers with typical recipe of Cadiz ... roasted pepper salad.

In fact, in Cadiz, roasted pepper salad is called simply roasted peppers so no doubt that this is the quintessential recipe when it comes to preparing Cadiz roasted peppers. Of course, every house is added more or less ingredients but you can say that this recipe you see here is the most typical. Hope you like. To the kitchen!

Ingredients for Roasted Pepper Salad (for 2 people):

    3 peppers roasting (two green and one red)
    1 large tomato (about 200 grams)
    1 medium onion (about 150 grams)
    1 can of tuna or tuna (about 100 grams)
    2 eggs
    100 ml of olive oil
    sherry vinegar
    salt
Recipe for making (for two people):

    Put heat the oven to 200 º C (up and down)
    Take a baking tray and cover with baking paper. Top with washed and dried peppers, onion and skinless whole tomato.
    With a brush and a little olive oil paints peppers and put back on the tray. Do the same with the onion and tomato. And with a knife click 3 or 4 times the tomato (not to burst in the oven).
    Add a pinch of salt over the vegetables and put in the oven at 200 ° C for 50 minutes.
    While making the peppers and other vegetables and bring to a boil water when boiling add the two eggs with half a teaspoon of salt. After 10 minutes, remove from heat (the eggs are already hard).
    Over time baking tray out of the oven and with a sheet of aluminum foil cover it to sweat the vegetables (so it will be easier to remove the skin from the peppers).
    Let cool and then scrape out the peppers whole skin. Open them, scrape out the seeds and cut the peppers into strips.
    Peel the tomatoes and cut into pieces. Cut the onion into pieces too small and all the vegetables together in a bowl.
    Now you can add some juice to the vegetables have released and will be on the baking paper. Add salt to taste (half teaspoon may be enough).
    Also add 50 ml of olive oil and vinegar as much as you like as strong.
    Open the can of tuna or tuna (I used this time frigate), pónsela to pepper salad and mix everything well.
    Finally take the boiled eggs, peel, cut into four pieces over each, put them on and ready pepper salad. Off the kitchen and to eat!
To eat:
If you will not eat the peppers on the same day takes all the juice that keeps loose and clean the peppers and cut into the fridge with juice and olive oil. Add the onion and tomato, but do not make eggs, tuna or put him unless you go to eat in the same day.
If the juice is full of peppers seeds using a strainer to keep from sneaking into our pepper salad :)
If you prefer your salad has a speck of goals not baked crispy onion and add it directly to the finely chopped salad. You can also add the tomato oil bypassing the oven, to your taste!
Finally just add that this salad is much richer if you take fresh, put it in the fridge for a couple of hours to allow flavors to blend. In summer salad roasted peppers are a delight and must be taken either us cool!

 

Mashed potatoes

Mashed Potatoes. Today we will see how to make mashed potatoes, but a very simple recipe that will be the basis for the development of other recipes using mashed potatoes as the main ingredient (such as meat loaf and potatoes, potatoes duchesses, the spicy pumps, etc).

Also you can use it as is as a side and for this I give you four different finishes (with more and less calories); adapt your mashed potato recipe to your liking. To the kitchen!

Ingredients for Mashed Potatoes (serves 4):

     1 kilo of potatoes (if mealy better)
     2 liters of water
     1 tablespoon salt
     Optional: 40 g butter and 75 ml of milk

Recipe for Mashed Potatoes (for four people):

1) Set the water to boil over high heat. Meanwhile wash the potatoes well, but do not take off your skin. When the water is boiling add the potatoes (careful not to burn) and a tablespoon of salt. Lower the heat slightly (to stay with enough boiling) and let it cook potatoes until tender (20 to 40 minutes depending on the size of the potato).

2nd) When the potatoes are tender turn off the heat and water out potatoes. Then when warm skin scrape out and pass them through the food mill (if you do not use a fork).Mashed potatoes
3rd) Your mashed potatoes are ready for whatever you want to do with it. Now I leave you four options for you to choose. You just have to add any ingredient and mix well with a fork tightening (as seen in picture below).
Mixing the other ingredients of mashed potatoes
* Mashed Solo: If you're going to take as they just need to try and not salt. If you think it needs more salt (I like the taste of salt water taking during cooking) add some fine salt and use a fork to mix well.
* Mashed Potatoes with Milk: If you add a little milk can have a more creamy and light puree. Do not spend adding at first, adds just a little and mix with a fork, if you see that you need more milk (to make it softer) adds a bit more, but always gradually. When you like it adjusts the salt just as I explained above. For a kilo of potatoes may be sufficient with 75 ml of whole milk.
* Mashed Potatoes with Butter: Adding butter mash get much tastier. If the potato is still warm you can take the butter into several pieces that will be melted with the heat of the potato. If the potato is cold melt the butter before adding. I prefer to add unsalted butter and then adjust the salt if necessary, but if I was very bland mashed potatoes can add directly salted butter. For a kilo of potatoes may be sufficient with 40 grams of butter.
* Mashed Potatoes with various ingredients: You can add butter and milk at a time, even an egg yolk to enrich and add flavor to your mashed. You can also add all kinds of grated cheese to the mash (are delicious especially the blue cheese and soft cheeses) and even chopped herbs (perjil, cilantro), as long as you like. The only thing you have to remember is that it is better to gradually add (especially liquids such as milk, melted butter or egg) so you will find that you puree was too loose or soft.
To eat:
You can add the potatoes while the warm water and put everything at once, but we do it this way to have more control over the cooking time.
To see if the potato is tender (well done) click a potato with a wooden stick. When the potato is done to get in and out easily.
It is advisable to use the same size potatoes and of course do not mix different types of potatoes as they have different points of cooking.
Note that if you mix great with small potatoes have to click with the stick one small and one large drawing and go as they are doing the potatoes.
If you are using milk can choose from whole milk or semi-skimmed (skimmed do not recommend it to be almost like adding water) you know that you will be whole milk mashed potatoes creamier and tastier than with semi skimmed.

 

Spinach Salad

Spinach Salad. Today we have a delicious salad of spinach, goat cheese, pine nuts, baicon and a balsamic vinegar reduction. This is one of those salads that can be served with presence at any dinner party and coming face to ideal Christmas. Yes, even if it's a salad is very strong and do not recommend it if you are controlling the calories you have to take (much less if it's for dinner).

To elaborate it is imperative that they are fresh spinach (or packaged) but not worth frozen. And for the sprockets is recommended that they are Iberian, I used a Pedrajas Sprockets (of Piñonsol) I sent my friends dressing. And on the reduction of balsamic vinegar and you'll see that science has no

Ingredients for Spinach Salad (for 2 or 4 people):

    150 grams of fresh spinach
    4 slices of bacon (bacon) (100 grams)
    1 piece of about three fingers width roller goat cheese (about 75 grams)
    2 tablespoons pine nuts Iberian (25 grams)
    2 tablespoons balsamic vinegar of Modena
    1 tablespoon sugar
    1 tablespoon olive oilRecipe for Spinach Salad (for two or four people):

    First of all let's take the goat cheese that we will use in the salad and we will put in the freezer for the time it took to prepare the recipe. This will take a point of hardness (not freeze, or lose flavor) and allow us to cut the goat cheese into thin slices without tearing or unraveling. Put it in the freezer in its wrapper or foil or film.
    Now toast the pine nuts to dry a little and become more firm on the palate and are richer. To toast just have to put them in a pan (no oil or anything) over medium heat and leave a few minutes (4 to 6 minutes depending on the heat) until browned and smell to shine. Do not let it burn and when ready reserves the pine nuts in a dish to share.
    We will prepare the baicon in the same pan where we toasted pine nuts (but remember that we have removed the pine nuts to a plate). Put a tablespoon of olive oil and the bacon cut into strips (look at the picture above). Leave to medium-high heat until crisp baicon (be one of the richest textures of our salad). While we make the following point.
    Now it wash the spinach, the main ingredient of our salad. Put them in a colander and place under running tap water. Rinse well and drain very well.
    If baicon is done off the heat and away from the heat. We continue with our reduction of balsamic vinegar (or balsamic vinegar). Put the vinegar in a saucepan over medium-high heat. Begin issuing steamy somewhat irritating, if you turn it on and hood so you avoid breathing it. When you take a couple of minutes the fire add the sugar and reduce the heat a bit. Mix well until the sugar is well dissolved and let the mixture reduce until a kind of syrup (more or less dense). This is our reduction of balsamic vinegar of Modena. Let cool.
    Now take a bowl and add the spinach well drained. Spread the spinach salad with bacon oil and mix well. Then split sprockets above and placed above all the bacon (see picture).
    Take the goat cheese from the freezer (which will not take more than 10 minutes since we started with the recipe) and cut into thin slices. Divide the salad and sprinkle with a few drops of our balsamic vinegar reduction. And presto ... out of the kitchen and to eat!To eat:Unless you are going much balsamic vinegar can do without it in the recipe but I do not recommend it because it perfectly counteracts the bitterness reduction that usually have raw spinach. If you want an alternative to this reduction may try some honey in place of vinegar and sugar, but only a little and I pelin dilute and water.If when cooled balsamic vinegar reduction is too dense to see, and you can pour it over the salad, put the pan back on the fire with a couple of tablespoons of water and mix well. You can also add hot water directly into the fire without putting the saucepan and mix well until well integrated water and reducing our stay more liquid and fluid.

Artichokes with Peas and Beans

Artichokes with peas and beans. In the end I managed to publish this recipe for Good Friday although many of you will not see the recipe until after Easter :)

In Cadiz peas peas are often called to make this dish and often used a type of artichoke artichoke called so if you come to my land and they offer a plate of Artichokes with Peas and beans you know that there is nothing but artichokes with peas and beans. By the way the recipe is for four because I advise that if you are two ye home twice and congeléis half and so you will have food prepared for another day. To the kitchen!

Ingredients for making Artichokes with Peas and Beans (serves 4):

    1 kilo of artichokes
    1 kilo of fresh beans with pods (350-400 grams shelled)
    1 kilo of fresh peas with pods (400-450 grams shelled)
    1 lemon and water to wash the artichokes
    1 onion rather large (350 grams)
    3 large garlic cloves
    2 tablespoons bread crumbs (about 30 grams)
    10 tablespoons olive oil (100 ml)
    10 tablespoons manzanilla wine (100 ml)
    3/4 of a liter of chicken stock (750 ml)
    salt
Recipe for Artichokes with peas and beans (for four people):

    The first thing is to prepare the vegetables for the stew. So shelled beans and peas and set aside. Strip the pods. Prepare the artichokes (look how clean the artichokes) removing the green leaves, cutting the tips and separating the corner. Put the artichokes and the corners in lemon water to avoid rust.
    In a saucepan (where we all stew) add finely chopped onion with the oil and a teaspoon with salt. Let him go pochando (softening the onions) over medium heat.
    Peel the garlic, slice and add them to the onion. Continuous medium heat.
    When the onion is well poached and begin to brown add the bread crumbs and stir for one minute. Then add the wine and let it evaporate some of the alcohol for a couple of minutes.
    Then add the peas and beans and artichokes rabitos of. Stir for a minute and then put the artichokes among the rest of the vegetables and cover with broth may be hot or at room temperature.
    If the broth has no salt added a teaspoon of salt, but if the broth is seasoned and just let it take temperature and then test if necessary add a little more salt. Leave the fire about 45-55 minutes until the beans are tender (which will be the ultimate in cooking).
    While the artichokes are occasionally shakes the pan holding it by the handles. No goals too spoon to remove it will undo the artichokes.
    When the vegetables are tender and have the dish ready. Off the kitchen and to eat!
To eat:
This recipe freezing up very well, but if you decide to add an egg to curdle in peas I advise you to remove the part you're going to freeze before adding the egg.
By the way if you do not have fresh beans and peas can use frozen, the recipe works just as well but you have to keep in mind that you have to use the amounts of peas and beans shelled.
If you have not used Manzanilla wine white wine that usually use for cooking. Fine wine also goes well with this recipe.
If you do not have hot chicken broth and add water pill concentrated chicken broth but keep in mind that this is usually something salty broth and you usually will not have to add more salt to the recipe.
If when the vegetables are tender remains too broth in the pan can choose to turn up the heat to get a thicker sauce but be careful, as it is not convenient to remove much vegetables you risk that you grip a little to the bottom of the vegetable pan so do it with caution.
This recipe looks great with a bit of ham in cubes but I could not use it as prescription Lent. It also comes in handy chopped boiled egg or an egg curdle for peas and beans.