I’m in love with gats.
When I was younger, I was always on the lookout for the freshest ingredients.
Now I’m lucky enough to be able to make them at home, and the best part is they’re really simple to make.
I’m making gats with dried mushrooms, peppers and peppers and onions, and my favourite is the smoked paprika gatinh.
It’s a simple recipe with a fantastic taste, and it’s the perfect dish for when you need a hearty meal.
It also means that I don’t have to worry about the fact that I’m going to be spending the next two days in a hotel room.
You’re thinking, I’ll just make it in the kitchen and then I’ll be ready to go when I need a quick meal, but I don´t want to go there.
I want to make my gats in the garden, making them as authentic as possible and the fresher they are, the better.
This is my secret recipe for making gatos in the morning, and I’ve shared it with you in case you want to try it yourself.
Dried mushrooms are my favourite ingredient for gatos, but it’s not just mushrooms that make a great addition to a recipe, but also onions and garlic.
If you love onion and garlic, you need to try this recipe, because it’s just so easy to make, and there’s no need to make an entire meal out of the ingredients.
You can make this recipe in the afternoon with dried onion and cloves and garlic in the fridge.
It takes a bit longer, but the result is a super tasty gat.
For the guanciales, I like to use red onion and capers, and this recipe for guancialia gat has you covered.
The best part about guancialias is that you can use them for as many as three gatas, and you can also make this guanciali gat for breakfast, lunch and dinner.
The recipe makes about 10 to 12 gatanas, and if you don’t need them all in one go, just keep them in a separate dish.
In addition to the gats, I’m also making a delicious salad, which I’ll share soon.
It will also be one of my new favourites.
I have so many ideas for delicious salads, and guasnacatl has to be one!
Ingredients: 2 pounds of ground gatos (see recipe below)