Tick tock and that's it... Delicious! The speed, the ease of preparation and the 'yummy' touch (delicious, in English) is the hallmark of the recipes of the foodie and gastronomic creator Patricia Tena, who will be precisely called that, @tictacyummy, in a clear tribute to the union of these concepts. This is how her kitchen is and this is corroborated by her half a million followers on social networks every time they try to make one of the more than 1.000 recipes that she has shared so far. In her first book, entitled 'Tictacyummy. My best quick and healthy recipes' (Oberon), she has included 80 of her creations, many unpublished. From appetizers, lunches and dinners to breakfasts and snacks, going through healthy versions of the most appetizing classic desserts or the 10 elaborations "without which you cannot live".
He also brought tricks, tips and secrets so that the dishes that are usually resisted always come out perfect.
Most of the recipes are healthy because, as Patricia Tena explains, prioritizing what everyone now calls "real food" is something that she will always experience since she was a child and that will respond to how her parents have educated her palate. In fact, in her house they never ate industrial sweets or visited fast food restaurants. But it is also true that she assures that she does not go crazy limiting ingredients either and that if you have to use panela or honey or any other sweetener to respect a classic recipe, she does it without problems ».
Patricia Tena, cooking.
She confesses that, as happens to everyone, in her beginnings there were many failures because many recipes did not turn out well or as she expected, but little by little, with patience, searching, investigating and trying a lot, she was getting good results. For her, the fundamental thing is to start with simple recipes, which are already known and, from there and when they turn out well, you can start testing and investigating, without falling behind and understanding little by little how each ingredient works. “Maybe something will work out for you the first time if you follow a recipe very strictly, but it is not usual. If you don't know the reason for things, the recipe won't come out. There comes a time, when you have already tried a lot, that you can almost prepare them by eye because you know what fits and what does not, ”she explained. In fact, the author confesses that she has spent many nights cooking in her dreams, without stopping, testing recipes, preparations and combining ingredients.
One of the usual queries that his followers usually make has to do with changing ingredients. But, as he clarifies, this is not always possible. “Some recipes can be customized, changed or versioned, but there are many others that cannot because they are more delicate and must be followed to the letter or because for them to turn out well it is important to respect the ingredients, as is the case with 'banana bread' , for example. If we cannot add banana for any reason, it is better that we make another dessert instead of changing it to another fruit, ”he revealed.
- camperos eggs
- natural yogurt
- Bananas
- Avocados
- Interrogatory
- Vegetables
Hummus of different flavors, sweet potato or eggplant chips, fresh cheese, his own miso soup, chickpea brownie, chocolate custard, easy pudding or his father's repápalos are some of the recipes that include his work.
This recipe comes with a brief introduction, the ingredients and the step by step, as well as photos made by the autra herself that help us to have even more desire to prepare them. “When transmitting with a photograph or a video, we must bear in mind that, since we cannot taste or smell it, we have to express a lot with the image. We have to make people salivate with an image and that's something I love. My presentations are simple, I don't do big plating, but I take great care of the decorative details (decorate with some frozen raspberries, dividing them in half, sprinkle with cocoa, chop parsley or coriander on top, add black sesame... simple things that always give the crack) . I enjoy when I see someone salivate just by looking at my plates,” she explained.
Some of the recipes that appear in the book to which he has a special affection, because of what has meaning in his career or because of the interest that they always arouse among his followers are: the donut with three ingredients that he makes in the microwave, the cake carrot or microwave carrot cake (which appears on the cover of the book and that falls in love) and cloud pizza.
In the first pages of the book it also brought information about the tips for flour and gluten, how to get the perfect cooking of an egg or other preparations and proposals to substitute it to prepare the healthiest recipes.
The story of Tictacyummy
Where do you get so many ideas? How does it happen? As she herself explains, her relationship with the kitchen and her culinary creativity are due to a host of circumstances that began when she was little »In her house and thanks to her parents, that love for the kitchen. In fact, she remembers that on many weekends she would get into the kitchen with her mother to try to help and that was precisely what made her interested in this world. “This is how she starts learning to cook. Observing, but above all, seeing the passion that my mother put into everything”, affirmed the author.
The passion for cooking has been present in several episodes of his life. At school, she was the winner of an end-of-year cooking contest thanks to some croquettes battered in kikos. And when she becomes independent she surprises with some of her recipes such as Portuguese potatoes and birthday cakes for her friends or with special meals for the whole group of friends until one day she records with her partner the recipe for chicken with Doritos, they post it on Facebook and it goes viral. That was the beginning, eight years ago, of Tictacyummy, which grew and grew until in 2016 it won the Cook Bloggers award. From that moment her life took a turn, because she was clear that she had to bet and follow her instinct and her passion in the kitchen. Of course, she recognizes that what has cost her the most is that need that sometimes is had on social networks to want to know something more about her, about her personal life, her tastes and other facets of her life that are not gastronomic . «At first it was very difficult for me to tell things about myself because I am quite discreet, but then I heard that we all like to see the people behind a concept or a brand and that we feel more identified with them if we know what they are like, what happens to them, what they live and what they feel. Our feelings closer to them,” she explained.
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