Ratatouille with lentils

Today's recipe is a version of the classic ratatouille, a dish that at home we usually make very often when the weather is good, because it is light, healthy and is perfect to eat anywhere: on the beach, in the countryside ... Today we added some lentils and we love it!

Ingredients for 2 servings:

- 1.8 oz Lentils

- 1/2 zucchini

- 1/4 red pepper

- 1/4 green pepper

- 1 small carrot

- 3 tomatoes

- 1/2 onion

- Salt

- Olive oil

Recipe:

- Soak the lentils for 10 hours.

- In a saucepan with boiling water and a pinch of salt, cook the lentils until they soften.

- Drain them well and reserve.

- Beat two tomatoes in a glass suitable for the blender and, in a small frying pan with a few drops of oil, fry the tomato for approximately 20 minutes.

- Wash all the vegetables.

- Peel the zucchini, onion and carrot.

- Cut the zucchini, peppers, onion and carrot into small squares.

- Also cut one of the 3 tomatoes into similar squares.

- Add all the cut vegetables to a pan with a drizzle of olive oil.

- Sauté them until they are all browned.

- Add the fried tomato, lentils and a pinch of salt.

- Mix all ingredients well. 

Bon appétit!

Homemade lettuce pasta

A few months ago we started to make our own fresh pasta instead of buying it, since it seems much healthier to us, and also, "los reyes magos" brought us a machine to cut the pasta, so it took us a very short time to do it. Likewise, today we are going to tell you the recipe to do it without the machine, which takes a little longer, but the result is worth it. Many times we add spinach or lettuce from the mini urban garden that we have on the terrace to give the dough a little color and add more quality ingredients. The result is spectacular!

Ingredients for 2 servings:

- 3.5 oz of flour

- 1 egg

- 4 lettuce leaves

Recipe:

- Wash the lettuce well and place it in a glass suitable for the blender.

- Add the egg.

- Beat well until the lettuce is shredded and both ingredients are mixed.

- In a large bowl, mix the egg with the lettuce and the flour.

- Begin to knead with the help of a fork and, when the dough takes on a little body, sprinkle a little flour on the counter and continue kneading there, putting the dough from the outside in.

- Knead for approximately 5 minutes until the dough is smooth.

- Cover it with the bowl and let it rest for a couple of hours.

- Knead again for another 2 minutes and begin to stretch the dough with the help of a rolling pin to make it as thin as possible.

- Cut it into strips with the help of a knife or a pizza cutter.

- Cook the pasta in boiling water with a pinch of salt for two minutes.

- Mix the pasta with the sauce that you like the most.

Bon appétit!

Aubergine rolls stuffed with tuna

We have prepared today's recipe in a few minutes with a few ingredients that we had left over from other preparations, and the truth is that we have loved the result.

Ingredients for 2 servings:

- 1/2 aubergine

- 1 egg

- 1 can of tuna

- 1 tomato

- Olive oil

Recipe:

- Cook the egg for 10 minutes over high heat in salted water.

- Drain the tuna.

- Peel the boiled egg and grate it.

- Place the egg in a bowl and mix it with the flaked tuna.

- Wash the tomato and beat it with the mixer.

- Strain the sauce and mix a couple of tablespoons with the egg and tuna so that the mixture is more consistent and does not come out after the rolls.

- Wash and peel the aubergine.

- Cut it lengthwise with a mandolin.

- In a frying pan with a few drops of olive oil, sauté the eggplant for a few minutes until golden on both sides.

- Place a tablespoon of the filling in the center of each aubergine strip and close the rolls.

- Plate and pour a couple of tablespoons of the tomato sauce on top. 

Bon appétit!

Vegan pickled anchovies

Today we bring you a super original recipe that reminds us a lot of pickled anchovies, but they are vegan, since the main ingredient is zucchini. We encourage you to try them, because we assure you that they will surprise you as much as we do ... and you will love them!

Ingredients:

- 1/2 zucchini

- 1 clove garlic

- 3.5 oz of wine vinegar

- 7 oz of water

- Salt

- Chopped parsley

- Olive oil

Recipe:

- Wash and peel the zucchini.

- Cut it into strips lengthwise with a mandolin.

- Place the zucchini strips in a bowl with the vinegar, water and a pinch of salt.

- Mix well and let it macerate for 8 hours, stirring from time to time.

- After this time, wash the zucchini well to remove excess vinegar.

- Put them on a plate.

- Peel the garlic clove and cut it into very small squares.

- Add the garlic on top of the zucchini strips.

- Sprinkle chopped parsley on top.

- Pour a drizzle of olive oil on top.

Bon appétit!

Chicken meatballs with apple sauce

Today we bring you a very typical recipe on our blog: meatballs. Those of you who have followed us for a long time know that we have many recipes about them (the classic ones, with mushroom sauce, cod, lentils, salmon...), so today we wanted to prepare them with chicken with apple sauce, as we think a combination that is delicious.

Ingredients for 2 servings:

- 14 oz of chicken breasts

- 1/2 onion

- 1 green apple

- 1 glass of natural cider

- 2 medium garlic cloves

- Salt

- Black pepper

- Chopped parsley

- Flour

- Olive oil

Recipe:

- Chop the chicken breasts in a mincer together with the peeled garlic.

- Place the chicken and garlic cloves in a medium bowl.

- Sprinkle a little salt and pepper and mix well.

- Shape the meatballs.

- Pass them through flour.

- In a large skillet with olive oil, fry the meatballs over medium heat until golden.

- Reserve them on a plate.

- Strain the oil where you have fried the meatballs and place it in another pan.

- Peel the onion and cut it into small squares.

- Sauté the onion in the pan with the oil strained from the meatballs until it softens.

- Wash, peel and cut the apple into pieces to remove the center.

- Grate the apple and add it to the pan with the onion.

- Pour in the cider and let it cook for 10 minutes all together.

- Crush the sauce in a glass suitable for a blender.

- Put the sauce together with the meatballs in a saucepan and let it cook all together for 10 minutes over low heat. 

Bon appétit!