Arroz a la Cubana

Why did I waste another two hours of my life? Do you know this feeling? Maybe you started watching a movie and thought you had to finish it only to recognise that it really wasn't worth it. In fact the movie was really stupid and not that entertaining as you hoped at the outset. It could be that it started out good, but then it has an absolutely unexpected useless end and you feel empty taking nothing away from this experience. I'm sure you know this feeling. Have you watched any really disappointing movies lately?

The feeling can even get worse when you apply it to watching series. You devote time to watch a few episodes or even an entire season. Maybe you even enjoy watching it only to be faced with the fact that they are going to cancel the series after the first season. Now you are never going to find out if they really will catch John or if they are going to safe the world or whatever ...

For that part, sadly, I have some experiences. Do you, too?

On the other hand, with watching food shows you are not so much in danger. They make you hungry, give you some inspiration and maybe even make you a bit adventurous. As to that, one of my favourite series is the show 'Somebody feed Phil' on Netflix. Do you have any favourite shows that involve food?

Besides that, I always love a good food and cooking movie. Thinking about it right now, I would say that my favourite one, right now, is 'Kiss the Cook', although ... thinking too much of it, right now, I want a cubano with this crispy bread, the meat filling, the cheese melting in your mouth and ... sadly that's not going to happen. 

That leaves me with my memories of our last trip to the US where we had some cubanos. Strangely I'm just finding out that I didn't take any photos of them, although we had some even at the day of the cubano in New York. Sometimes, this world is really strange.

That could easily lead us to whip up a cubano and write about it right here and right now, but that is not going to happen either. It's not that I didn't try it before or that I will not try it again. However, that would be another story.

Today's story is more simple, although it still has Cuba in it: Arroz a la cubana, something like rice Cuban style. 

Well, you don't really have to call it like that. You could just call it rice with fried eggs, just that simple. But what's the fun in that. You could make a beef stew and call it beef stew, but it just sounds better if you call it bœuf bourguignon. Another example, you could whip up a salad and call it mixed salad or ... for the fun of it ... call it anti-rabbit salad with honey mustard dressing.

I guess you get the idea. That being said, let's get cooking.

Ingredients

Cooked rice

Fried eggs

2 cloves of garlic, finely chopped

2 medium red onions, finely chopped

1 green bell pepper, finely chopped

4 medium tomatoes, finely chopped

Olive oil

Coriander or parsley (optional)

Method

As the list of ingredients suggests we are not going hardcore here. Just cook the rice at your gusto and fry the eggs like you fancy them.

Then we just concentrate on the tomato sauce. Get some olive oil going in your pan. Toss in the onions and the garlic and let them catch some colour. Can you smell it? Do you love the smell of garlic being slowly fried in the pan? I do.

Then add the bell pepper and the tomatoes and let it all come together. The tomatoes should have enough liquid for the sauce. In case not, just add a tiny bit of water. 

If you want or have or like, you can add some chopped up coriander or parsley. Around here coriander is not always easy to get your hands on, sadly. But if I have it I would always add it.

Once all is finished you can plate up, although this is a bit of useless thing to say, more or less. Why would you plate up, if you haven't finished?!

Again, if you want or have or like, you can place some avocado on the side or some cooked or fried plantains. Just as you fancy.

In fact, this dish is something you can plate up anytime as an emergency. Here you have a lot of things you usually have in stock at home ... well I do. You could also use tinned tomatoes instead of fresh tomatoes. 

Here we have come to the end of this post and I hope you don't have to say at the end of reading this post: Why did I waste this time? Well, at least it didn't take you two hours reading it.

On the other hand, if you think, oh what a shame it's already over again. Just stay a little bit longer. Leave a comment. Tell us what your favourite food movie or series is. Do you have an emergency meal? Maybe you have some more examples of dishes getting fancy names or ... as you want.

Thank you for being here and spending some time visiting this humble blog!

See you when I see you!

Roadside Meal - Chicheron - Crispy Pork Belly

There are a lot of things I do not understand. Well, that is only natural, because there are a lot of things that is going on on this planet and beyond and if I would be able to understand all that I would have an IQ of above 200. Hm ... interesting ... I haven't checked that lately though, but I don't want to give an hypothesis of how high my IQ actually is nor do I want to give any suggestions regarding that right now.
That wasn't going to be the subject anyway. We are trying food here and supposedly from around the world. Going back to the do not understand part. For example there is this scandal going on at the moment with eggs and a chemical called Fipronil. On the one hand they say you should through this eggs away or bring them back to the supermarket and on the other hand an adult could eat seven of those eggs in a day and it won't happen nothing. Who is eating seven eggs a day?
Anyway, how can they put prices in the supermarket and write it is a special offer, when it's in fact the same prize as always or even higher.
How does it come that our fridge is always empty again so quickly. Well, for that one there might be an explanation ... eh ... it seems we are drifting away from the subject. Just to give an idea of where we want to get here ...

... maybe the might help to focus. That is one crispy pork belly or as they would call it in the Dominican Republic: Chicheron.
There again we get to the point I originally wanted to talk about when I said 'do not understand'. Over there in the Dominican Republic for example you find shops that sell chic heron at the roadside. Here it comes ... the curious part ... in one spot there are for example four shops next to each other that sell Chicheron. Then in another place there are four shops together that sell fish and no shop of Chicheron. Or four shops that sell fruits and no shop of Chicheron or fish. Again I could go on for hours, but that's how it is.
Anyhow, the way I put it on the picture is not the way you have it locally it rather might look like this ...

You might just stop with your car, taste a bit of what you are interested and then buy a loadful of it and hit the road again or ...

... you might eat it on sight with some hot sauce and yuca and bananas on the side. Well that looks just like a little snack for me, you might think, but ... no I didn't eat it all.

Well, when you are blogging about food, you even might do some other things, when you are around, but those images might be too hard for some to see, so only read ahead when you are absolutely sure you can take it ...

Travelling and Cooking: Salad with Green Plantain

We have been travelling a bit, flying over the Atlantic ocean from Madrid, Spain to Santo Domingo, Dominican Republic. There was a lot of running involved at the airport. At one point there was an employee of the airport shouting all the time at passengers that people with a European passport go to one line and other to another. I wonder for how long she made it. Anyway, it was a wonderful vacation with sun, sea, beach and food.
One day La Romana, Dominican Republic, we went to the mall and there was a cooking show going on with Gabriella Reginato. Well, I have never heard of her before, but hey ... it was about food and we still had a bit of time. The first dish she showed was Sangria without alcohol. There was some rosemary involved in this and it tasted good.
Next up was a salad with green plantain. That was very delicious and we thought we have to try it at home, just to have some other fine dish with plantains. 
Therefore I had to adjust the recipe of Gabriella a bit to fit the ingredients we have available here and to have it written in English.

Ingredients:
1 green plantain, cut into small cubes
1/2 red bell pepper cut into small pieces
1/2 yellow bell pepper cut into small pieces
1 green pepper, cut into small pieces
Some leaves of coriander
2 spring onions, cut into small rings
1 tbsp Olive oil
1 lemon
1 clove of garlic, finely chopped
Salt and pepper

Method:
To start with, we are going for the cooking of the plantains. Put them in salted water with the juice of half of the lemon. Bring to the boil and cook for 10 minutes. Then let them cool down a bit.

The rest is super easy, for as you have done all the chopping already. Well, don't call me lazy when it comes to writing up things. It's just the way it is. No, not the lazy part, but putting the dish together.
Put the plantains, peppers, spring onions, garlic, coriander in a bowl. Season with salt and pepper, then add the remaining juice of the other half of the lemon. Finally add the olive oil and then you are ready to it, if ... you like it at room temperature. Otherwise you can put the salad into the fridge to let it cool down further.
Anyway, this amount of salad would serve for two people, but of course it is only a side dish.

I hope you try it out. Have a look also at the original version, when we tried it the first time in the Dominican Republic in the mall.

Again, another post comes to an end. It went quickly, just as the vacations. It seems that those always end to fast. Have a luvly time!

Hasta luego!

Rodrigo's Paella

Summer and sun? – Check!

Lot’s of food? – Check!

Some drinks? – Check!

Crazy? – Check!

So far it has been a lovely summer with a fair share of sun, lot’s of food and some drinks. You can call me crazy for various known and unknown reasons. I leave that up to you, but for today, you can call me Rodrigo.

So, make sure to keep that in mind. I settled with a friend on that and he tries to call me Rodrigo. Since we have established that, we can go on with some food.

However, before we get to that, we need something else.

Spanish music? – Check!

These days with all those music streaming services and Internet radios, it’s not that complicated.

Now playing: Amistades Peligrosas – Me Quedaré Solo

Well, I don’t know about that, but I’m not sure whether I like that message. Anyway, that isn’t the subject of this post nor of this blog. I don’t want to get that personal here.

Calling back to mind what we want here now: Food.

Therefore I bring you now Rodrigo’s Paella …

You still remember, who Rodrigo is, don’t you? No Dices Más. Well, that is fitting now and the song that is playing right now: Moenia – No Dices Más.

Right, you don’t have to say anything as we start finally

Ingredients:
Olive oil
2 small chorizos
350 g chicken breast
100 g duck breast (optional, it was a leftover)
100 g shrimps
100 g mussels (ready to eat)
1 onion
2 cloves of garlic
150 g cherry tomatoes
1 red bell pepper
1 yellow bell pepper
Salt
Pepper
Paprika powder (mild)
3 cups of rice
2 bay leaves
700 ml chicken stock
Pinch of saffron

Method:
Put a large pan on heat and add some olive oil.

Get a sharp knife to do all the cutting. Make sure it’s really sharp, so you get a clear cut in case you should cut yourself … oops … I didn’t mean it. I am sure, you can get through the recipe without cutting yourself. Anyway, I heard you cut yourself more often, when the knife is too dull. So it’s better to use a sharp knife, that does its job properly.

Now we go on with doing our job properly.

Cut the chorizo into small pieces and add it to the pan. Cut the chicken breast (and duck breast) into small chunks and brown them together in the pan with the chorizo. When it all has gained some good colour remove all the meat from the pan and set aside.

Finely chop up the onions and fry them in the pan until translucent. Chop up the garlic and add it, too.

Then quarter the tomatoes and put into the pan.

Cut the bell peppers into mouth-manageable size and add them to the pan as well.

Season everything with salt, pepper and the paprika powder.

Afterwards add the rice and the chicken stock. Add the meat back again as well. Add also 2 bay leaves and the pinch of saffron.

Let it all simmer until the rice is cooked. If you feel, the paella gets too dry, add a tiny bit of water.

Almost there! At the end add the shrimps and the mussels and heat them up. That shouldn’t take too long.

Now you are ready to plate up and enjoy Rodrigo’s Paella.

Well, I am not 100% sure whether that is a typical paella for I have never eaten paella in Spain – or at least I don’t remember. I have to put it on my list I want to do. Argh, that list is too long anyway. I also have a kind of list or better say a pile of papers of recipes I still could post. There are 11 papers and I don’t know how to manage. Anyway, you might see some of those things on this blog one day, so make sure to come back.

First, though, have some more paella and, if you like a bottle of beer with it. For sure there are more days coming to enjoy and … if I am able to put my eyes on a computer screen again – besides work – I will write you something more.

Well then, see you, when I see you. Next time I may be Chris again and not Rodrigo anymore. We will see ... 

Spinach and Feta Tart

I am really feeling great. Life is beautiful, and so is my lovely wife. Surely I am feeling wonderful and in part it is also because I stick to the three pillars of healthy living: regular exercise, health diet and sufficient sleep.

Sometimes we tend not to belief in simple advice, but … usually there is only one way to find out: try it!

Accordingly, in order to find out, whether you like my dish for today, you simply have to try it: Spinach and Feta Tart. 

Well, there was some kind of pondering going on in my head, whether I should call it Spinach and Feta Tart or Feta and Spinach Tart. Looking at the ingredients, there would have been other options, too, like Spinach, Feta and Pine-nut Tart. Continuing from that one, yet more options would have been possible: Feta, Spinach and Pine-nut Tart or Pine-nut, Spinach and Feta Tart or Pine-nut, Feta and Spinach Tart. Then there is the option of abbreviating things: SF-Tart, FS-Tart, FSP-Tart, PSF-Tart, PFS-Tart, SFP-Tart or SPF-Tart … and we haven’t even mentioned there is garlic involved as well, nor is there any hint towards the kind of pastry used.

Nothing of that doesn’t really matter, so we stick with Spinach and Feta Tart. After all those are the main heroes. Here we go with the recipe …

Ingredients:
400 g puff pastry
Knob of butter
1 onion
2 cloves of garlic
500 g spinach
1 tsp. nutmeg
200 ml cream
200 g feta
80 g pine-nuts
2 eggs
Salt and pepper

Method:Lightly oil your tart tin. I just rub it all over with butter, fine only the inside of course. Then line it with the puff pastry. It could look somewhat like this …

In a large pan, melt the knob of butter and then add the finely chopped onion and garlic. Fry them until translucent. Get your fresh spinach ready and wilt it down in the pan, even bit by bit when your pan can’t hold it at the same time. Season with nutmeg.

Get yourself a large bowl and mix the crumbled feta, cream, pine-nuts and the two eggs. Once the spinach is ready, incorporate the contents of the pan in the bowl as well. Season with salt and pepper.

All that goes now onto the puff pastry and then into the pre-heated oven at 180 °C for about 30 minutes. Honestly, I always try every dishes at 180 °C for 30 minutes. That’s my favourite baking temperature and time. In between I check, though, if it’s necessary to reduce or extend the time. Once the Spinach and Feta Tart got some nice colour to it, I reckon, we are ready to remove it from the oven.

It already has been a while since I did it and I nearly lost the recipe since I forgot to take notes, but since I have been rejuvenated recently, it worked well with my brain.

At this point, you just need to slice up the tart, serve it and enjoy it.

That should be possible. I don’t know what you think, but the combination of spinach and feta somehow sounds Greek to me. Just a feeling. If you like to give it a more Greek touch, you should use a few sheets of filo pastry instead of just normal puff pastry. Optionally you could also drink an Ouzo or two while preparing it. It’s entirely up to you, though.

Anyway, dig in …

See you another time then. I only need to watch now, how this rejuvenation thing is working out, how far it will take me back and, whether, it will result even in doing some stupid things …

Panko Fried Brie with Lavender Mushrooms

While the weather is not as it’s best these days, we already had some quite pleasant days.

It’s best not to expect perfection all the time, because you are only going to be disappointed. For sure, you don’t want that. Rather concentrate on the small things of beauty always around you, appreciate that.

Then you can find enjoyment more often …

… like in a quick and simple meal with not much fuss about it. Among the simple things I enjoy is cheese. I wouldn’t want to imagine a life without cheese. If I would have to choose between cheese and meat – which one to go without, I would select the meat to go without rather than the cheese.

But, I don’t have to choose. However, for the following meal I have chosen to go without meat and with cheese … with Brie to be more precise. So we are having Panko Fried Brie with Lavender Mushrooms …

Somehow I like lavender, so I try to look for new ways to carefully introduce it into cooking. See, whether it works today.

Ingredients:
Olive oil
200 g mushrooms
2 cloves of garlic
Salt, chilli
Juice of half a lemon
1 tsp. lavender buds
Knob of butter
1 Brie (200 g)
1 egg
Panko (or other breadcrumbs)
Rosemary

Method:
Use two pans to get both elements ready at the same time. I used a griddle pan for the Brie.

Well then, how do we go about?

Heat up some olive oil for the mushrooms.

Prepare the brie by tossing it around in the whisked up egg. Next you have the panko ready together with some salt and finely chopped rosemary. Try as best as you can to coat the Brie with it.

The mushrooms start rolling in the pan. Season them with salt and a bit of chilli if you like.

The Brie is in the other pan. You turn it, when you think the time is right after a few minutes. If it starts oozing away in your pan, you’ve lost and evidently waited too long.

Add the lemon juice and the lavender to the mushrooms and let them continue in the heat. Finish it off with a knob of butter.

When you have done everything right, both the Brie and the mushrooms are finished at about the same time. So, serve it up …

Have some bread on the side and … whatever makes you happy. Fine, here we have another use of lavender in cooking. As I felt, the taste was good and I enjoyed it.

Do you enjoy going for a walk. I hope to walk … eh … well, a lot this year. 

Anyway, have a lovely day! Keep smiling!

Lunch with Bills

Now, it is time again to go on with some more food from Bills Sydney Food by Bill Granger with you. You might remember my post Breakfast with bills. After having had breakfast, it’s the only natural step to have lunch.

What do we have on offer today?

Ricotta and Tomato tart. Delicious! Since I like ricotta anyway, that’s a good one for me. The recipe had all the guidelines you needed to make your own puff pastry … I used a package from the shop anyway. Maybe next time! 

Have a look again …

Apart from the ricotta, the tomatoes and the puff pastry there is also some rocket involved. I never would want to argue with that. Another thing, to me it seems Bill used some more tomatoes on his tart. At least that’s how it looks like in his book. I am pleased anyway.

Let’s go with another one …

Maybe I should have known from the start, it wouldn’t work out properly. The recipe I tried was Coconut and Passionfruit slice. It was just because passionfruit was on offer in the supermarket. Sadly the girl at the check-out couldn’t recognise passionfruit and made me pay for figs (obviously she doesn’t know that one either). Or was the problem on my side.

Anyway, the recipe didn’t work 100 % with those ‘figs’ … eh … right, it was passionfruit. I reckon, though, the oven was the problem and the whole thing could have used a bit more time in it. While the taste was fine, there was no way in getting a half-delicious photo of it.

No worries! We don’t want to dwell to long on failure or negative things, but rather go on with something else … good the butcher knew about steak … Fine Steak Sandwich with Garlic Crème …

Obviously you need some kind of bread … ciabatta in this case, but the main heroes are the steak and the garlic crème.

The butcher did a good job and preparing the steak correctly in the pan was no big deal either. The real work here is the garlic crème. I didn’t take the same approach as with the puff pastry from the Ricotta and Tomato Tart.

I really went for it and had some food exercise again with all that whisking of the egg yolks and oil. As I’m not a sissy, I didn’t use a food processor for it either.

It was all worth it!

For sure you would find other fine uses for that crème! Well, we had already something in mind for it. I don’t want to say too much about it, though. Just watch …

Do I have to mention it was very delicious? You might have reckoned that already by yourself.

I hoped you enjoyed your lunch with bills and of course me. Yes, I know, you would enjoy it even more, if it was for real, but … hey … who am I? I can’t be everywhere and do everything and make everyone happy (it’s a great relief to recognise that and stop trying).

Oh, that brings me back to the pickle I’ve got. I can’t go everywhere. So, if you have any ideas (because you know something) feel free to give any suggestions for travelling Australia.

Now …

Keep smiling … 

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Chicken Macaroni Cheese Apokalypse

Yes, you also know it doesn’t look that good, is not too healthy, will have too much calories and … but you want it, because it brings you comfort and tastes yummy.

We all know such dishes.

Today – using some leftovers from the indecent looking chicken (sorry, if there were any disturbing or offensive images in my last post) – I’ll bring you my Chicken Macaroni Cheese Apocalypse …

So, what do you associate with ‘Apocalypse’? Death and destruction?

Wrong!

If you know your Greek, you’d say ‘revelation’, for that is what the Greek work apocalypses means. So … the question now is, will this Chicken Macaroni Cheese be a revelation?

Let us see! For sure it will be very different from what you had before. Hm … yes … eh … well, different.

You know, you want it!

Come and get it!

Ingredients:
200 g cooked chicken meat, shredded (yes, I used it from the beer butt thingy)
200 ml cream (I would have used double had I any)
200 g grated cheese (sadly I just had 100 g)
100 g bacon (cubes, stripes, whatever you fancy … it’s your life)
50 ml chilli sauce (anyone you like)
50 ml tomato puree
2 cloves of garlic, finely chopped
Some basil leaves, torn
Salt and pepper (because we want it)
250 g macaroni

Method:
Go, get your macaroni boiling. Pre-heat the oven to 180 °C.

Grab yourself a proper ovenproof dish (20 x 20 cm did for me) and go for it. Now that will all sound a bit simple from here on … because it is: Throw the ingredients into your ovenproof dish!

While the macaroni might not be ready yet, your dish might look like this …

With all that bringing your water for the macaroni to oil, even though using a kettle to help you, up to here things are fast and you really have to wait for the macaroni.

No worries, though, once the water is ready, the macaroni will be in under 10 minutes. Rinse and add …

That looks like, it could go to the oven and so it does …

By that time I already knew, I didn’t have a sufficient amount of cheese in it. Another remedy would have been to add a ball of mozzarella, but … I didn’t. Just saying!

Oh, yes, 20 minutes in the oven had to do for me, but I reckon 30 minutes will also do no harm.

At this point, things will look like this …

Yes, I know, it doesn’t look spectacular and it’s not much worse adding this picture at all. Hey, you know what? I do it anyway, because I’m the boss here. No I don’t have any issues in connection with being or not being the boss. I have other issues, but I try to suppress them for as log as possible, at least until I am finished here. You really don’t want to read any about it.

You know, you want something else. So let’s get on with it. What about putting on a bit of garnish?

That should do. I asked an expert about it, although she didn’t knew, what I would be using it for. A little bit of basil can go a long way. In our case it goes here …

Well, fine, you can also place it on the individual serving as I did in the opening. If you can’t resist, you can also drizzle over some extra virgin olive oil over it. Just saying! It’s your life!

Now, is that a revelation or just death and destruction?

Think about it! Answer correctly, if you want to live! It’s your life!

Scared? Sorry, I just have to work on making proper threats, but you know that I know how to find you … ah, just kidding, I wouldn’t really tell or show what I am capable of.

Fine, that’s enough. I better get out of here before things get out of hand. See ya!

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#Foodfitness with Beef and Cheese Empanadillas

It is about time I start putting up some more food here on our blog. It has been quite a while of inactivity, which doesn't mean I haven't been active. In fact I have been very active and I have been doing quite some exercise, enjoying it together with my beautiful wife. Life is really good!
Now, though, it is time again for some other kind of exercise again ... food fitness.
Let's have some Spanish food today, which you could also use for a picnic, if the weather so permits.

Ingredients:
450 g flour
1 tsp. baking powder
1 tbsp. butter
1 egg
1 tsp. honey
pinch of salt
lukewarm water
1 onion (finely chopped)
some chillies (to your liking, finely chopped)
2 cloves of garlic (finely chopped)
500 g minced beef
smoked paprika
salt, pepper
2 tbsp. tomato puree
basil, rosemary, mint
3 spring onions (chopped in rings)
150 g grated cheese (whatever kind you fancy)
30 g sultanas
oil for frying

Method:
First of all we go for the dough, setting the tone for the whole thing, putting some energy in the preparation, for there will be much energy in the consumption as well, although I am not quite sure whether you want to hear it.
Put the flour with the baking powder in a bowl, rub in the butter. Then add the salt, honey and egg. Knead the dough in a fitness-like fashion adding as much of lukewarm water as it needs to bring the whole dough together.
Then let the dough rest for at least 30 minutes. In case you also need that rest, I guess you have to give it some more time. Otherwise you can you the time wisely to already prepare the filling.
You start off with the onions in a large pan, let the chillies and the garlic join. After the onions are translucent you can put in the meat and season it with salt, pepper and the smoked paprika. Once the meat has gained sufficient colour you can add the tomato puree and go on frying as long until it is all relatively dry. We don't want the filling too wet to cause any problems.
Just when it is all ready that far, turn off the heat and add the basil, rosemary, mint, spring onions, cheese and sultanas. It might look a little bit like this ...

You have some time for it to cool off a bit. That will be the time to prepare the individual empanadillas and have some extra exercise. If you still feel you need more exercise, do some push-ups, squats or crunches later on, but here we go with good old food fitness ...

Try to make it thin. This way you will enjoy the filling much later when all is finished. Give it your all. You want to feel those muscles in yours so you can actually say you have done some real exercise. Get some round shapes out of the dough for the final empanadillas. We got a special tool for it here so it will work out perfectly with the shape and sticking in the filling.
Give every circle of dough, we had 15 in the end, a teaspoon of filling or a little bit more, as your conscience permits and as you will be able to seal them properly afterwards. We don't want any filling to exit while frying. We only want to let the filling exit in your mouth while eating.

If it looks like this you might be doing it right. To ensure they are securely shut, you can use a fork to seal them well.
Then enjoy the time for frying the empanadillas in sufficient oil and hopefully they are securely shut. I didn't do it so well, when I tried it the other week, but this batch went perfectly well without incidents ... for my wife was helping to make it happen just fine.

Now the only thing that remains is enjoy your empanadillas with some salad and a beer ... any kind of beer. It doesn't need to be Spanish, although I wouldn't mind a bottle of Estrella de Galicia.
We hope you had enough exercise preparing the empanadillas. As for my part I feel like I still have to do some more exercise. These days I am kind of crazy about doing some exercise. That's not bad, after all the body feels a lot better when it is filled with muscles and not with ... anyway, I don't want to suggest anything here, but just that I am always going to enjoy some good food exercise, when it also leads to some tasty results. It would really make me feel bad, if I would put in all the effort in preparing  and eating if it wouldn't be worth it. 
In this very case here of the empanadillas we can assure you that it was absolutely worth it and we are going to enjoy it any time.
We hope you are having a good time and are keeping healthy!