Crab Salad

You’ll love this recipe, you can take it for a light dinner or serve it on toasted bread like pâté, it’s great!

Ingredients for 2 servings:

- 1 egg

- 9 crab sticks

- 1 can of tuna

- 1 tablespoon of capers

- 2 tablespoons mayonnaise

- 1 tablespoon ketchup

- 1 dash of vinegar

- Parsley

- Salt

Recipe:

- Boil the egg in boiling water for 10 minutes.

- Using a mincer, chop the crab sticks, tuna, egg and capers.

- Add to the mix the mayonnaise, ketchup, vinegar and a pinch of salt and stir everything well.

*Tip: try to put the mixture in the fridge for a while before serving so that it is cold, is very good!

Bon appétit!

Chicken with cream sauce and paprika

Today's recipe is very simple and very rich, will surprise its mild flavor!

Ingredients for 2 servings:

- 2 fillets of chicken

- 0.4 cups of cream

- Salt

- Flour

- Swwet paprika

- Oil

Recipe:

- Spread chicken fillets, put them a little of salt and  cut them into strips.

- In a bowl pour some flour and in another a little of paprika.

- Roll them in flour, and shake the chicken strips to remove the excess.

- Then, roll them in paprika and shake them again.

- In a pan with a little oil, fry over high heat (you gotta do it fast because it can burn the paprika, so you have to fry them quickly).

- Take the chicken strips and put them in a pot, add the cream and let it cooking for about 10minutes until the sauce thickens slightly and take an orange color as in the picture.

Bon appétit!

Appetizers for Halloween

Today we want to present two examples of appetizers for Halloween that are fun... and scary! The children will have fun helping you preparing and eating them! 

Egg spiders: 

Ingredients for 2 servings: 
- 2 eggs 
- 1 1/2 tablespoons of mayonnaise 
- 4 black olives 
- 2 leaves of lettuce 
- Salt 

Recipe: 
- Cook the eggs in boiling water with a little salt and peel them. 
- Cut them in half and separate the yolk from the white. 
- Break up the yolk and mix with the mayonnaise. 
- Fill the eggs with the mixture. 
- Cut olives in half and place one of the two halves of each egg to form the body of the spider. 
- Cut the other halves of olives and then, divide them into three, to have the six legs of the spider and place on the egg too. 
- Wash the lettuce and cut into strips. 
- Arrange lettuce on the plate as decoration and places the egg spiders. 

Devil minihamburgers:

The ingredientes for 7 minihamburgers are: 
- 300 gr of ground beef 
- 1 tomato 
- 1 sheet of lettuce 
- 4 slices of sandwich cheese  
- Ketchup 
- Half mozzarella ball 
- Black olives 
- Oil 
- Salt 

Recipe: 
- Divide the meat on 7 balls, curse them with a pinch of salt and flatten slightly to give the shape of the burger. 
- Fry them in a pan with a little oil until golden. 
- Open the bread and throw some ketchup on each of the halves. 
- At the half of the bottom, place a piece of lettuce and one or two small segments of tomato (depending on its size). 
- Cut the cheese slices in half and cut with a knife one of the two ends to shape with sharp teeth. 
- Put the meat on the tomato, place the cheese on top and cover the burgers. 
- To make the eyes you need a melon baller to give the rounded shape to mozzarella. 
- Chop the black olives into small squares and place a piece on top of the mozzarella balls. 

Bon appétit!

Aubergines filled of vegetables

Today's recipe is very light, healthy and quick to do, and it's ideal for vegetarians and vegans. Very tasty! 

Ingredients for 2 servings: 
- 2 aubergines
- 1 carrot 
- ½ leek 
- 1 tomato 
- ½ green pepper 
- ½ onion 
- ½ yellow pepper 
- Salt
- Black pepper 

Recipe: 
- Wash all vegetables and cut into cubes. 
- Cut the aubergines in half, cut around the inner edge of the skin with a spoon, and empty them. 
- Cut into cubes the aubergines too. 
- In a pan with a little oil, fry over medium heat the vegetables while you mix all. 
- Take a pinch of salt and pepper and stir well. 
- When the vegetables are golden, filled the skin of the aubergines with them. 

Bon appétit! 

Vegetable Pie

Today we return with another cake tasty and easy to do, because in the microwave you’ll do it very fast.

Ingredients for 4 servings:

- 2 eggs

- 0.33 cups of cream cheese

- 0.22 cups of cooking cream

- 0.45 cups of milk

- 1/2 leek

- 1 tomato

- 2 carrots

- 1/3 spring onion

- 1 green pepper

- Black Pepper

- Salt

Recipe:

- Wash and cut all the vegetables into cubes: leek, tomato, carrots, spring onion and green pepper.

- Heat them in a pan with a little oil until they are soft and add a pinch of salt and black pepper.

- Add in a cup for the blender the milk, cream, cream cheese and eggs and beat until you have a smooth mix.

- Add the vegetables and stir well to mix everything well.

- Pour the mixture into a microwave safe bowl and cook on high for 9-10 minutes (I did 900W).

- Check with a toothpick if the cake is already done and let it become warm to room temperature.

- Then put it in the fridge about 15 minutes.

Bon appétit!

Salmon in papillote

Today's recipe is also perfect for those of you who do not like too much fish, because the lemon and vegetables camouflage a little the flavor and it’s very taste, and it’s done immediately!

Ingredients for 2 servings:

- 2 tais of salmon

- 3 medium sized potatoes

- Half onion

- 1/2 green pepper

- 1 lemon

- Olive oil

- Parsley

- Sal

Recipe:

- Wash, peel and cut the potatoes into slices about a middle finger.

- In a dish available for the microwave, place the potato slices, pour over them a drizzle of olive oil and a little salt and cook on high power for 5 minutes. Don’t worry if the potatoes are not almost soft after 5 minutes, it will end up with salmon.

- Put the potatoes on a plate, clean the dish suitable for the microwave and place baking paper on it (leaving a little on each side, because you have to wrap the fish).

- Cut the onion and green pepper into strips and fry in a skillet over medium heat until they are soft, not golden.

- Place the potatoes in the base of the dish with the baking paper, put the onion and green pepper, the tails of salmon, lemon slices and sprinkle parsley over top.

- Wrap the fish with the baking paper like a package and cook in the microwave on high power for 3 minutes.

- To serve, cut the paper with a cross form on the top and pull the paper.

*Tip: you can make this recipe with any fish, it is very healthy!

Bon appétit!

Cheescake with pumpkin jelly

Ingredients for 3 servings:

- 7 oz of cream for cooking

- 7 oz of semi-skimmed milk

- 1/3 of a container of cream cheese 

- ½ of powdered curd

- 2 tablespoons sugar

- 3 oz of cookies

- 1.5 oz of margarine

- Pumpkin jelly

Recipe:

- Put a sheet of baking paper on a plate

- Put a mold over the plate (I use one round that open at the top and below).

- Heat the margarine in the microwave for 10 seconds until melted.

- Grind the cookies with a grinder or blender (you can also do it by hand with a mortar and pestle) and then add the margarine.

- Stir to make a paste and cover the bottom of the plate

- Pressing slightly with your fingers to avoid gaps, this creates a uniform base. Save it in the fridge.

- In a glass, pour a splash of milk, add powdered curd, and stir well.

- In a pot, heat the remaining milk with cream over high heat.

- When it is almost boiling, turn heat to simmer and add cream cheese, sugar, and milk with curd.

- Let the mixture cool for 5-10 minutes

- Put in a blender and mix it well until it becomes liquid.

- Pour the mixture over the base of the cookies, being careful not to break it. You can use a spoon to pour it easily.

- Let it cool until reaches room temperature and then put it in the fridge for about ½ hour.

- When the cake has cooled down, spread the pumpkin jelly on top, making a uniform layer with a spoon.

Bon appétit!

Poached eggs with vegetables

Today's recipe is very light, because the egg is not fried, and the vegetables give it a tasty flavor.

Ingredients for 2 servings:

- 2 eggs

- 2 carrots

- 1 can of mushrooms

- ½ onion

- Salt

- Black pepper

Recipe:

- Wash the carrots, peel and cut them into strips.

- Slice the mushrooms and onion into strips.

- Fry in a pan with a little oil the onion, carrots and mushrooms until they are golden.

- In a saucepan heat water to boiling.

- Meanwhile, place some tracing paper over a small bowl, pour in a teaspoon of oil, raw egg and a pinch of salt.

- Wrap the egg with plastic wrap and tie a knot so it does not open.

- Repeat with the other egg.

- When the water starts boiling, put the two eggs wrapped in plastic wrap and leave for 4 minutes. (If you like your eggs underdone, let 3 ½ minutes).

- When the vegetables are golden, place them on the plate where you are going to serve.

- Unwrap and place the eggs over the vegetables.

- Sprinkle some black pepper on top.

Bon appétit!

Risotto of mushrooms (Risotto al funghi porcini)

This recipe is ideal to bring to the office, to surprise your guests in a special dinner ... it has an spectacular flavour!

Ingredients for 2 servings:

- 6.34 oz of rice “bomba”

- 28.21-31.74 oz of vegetable stock

- 5.29 oz of mushrooms

- 5.29 oz of wild mushrooms

- 3.52 oz of onion

- 1.41 oz of margarine

- 1.76 oz of parmesan cheese

- 3.52 oz of white wine

- 2 cloves garlic

- Olive oil

- Black pepper

- Sal

Recipe:

- Heat the vegetable stock and keep it hot in a ladle, without allowing it to boil.

- Cut the mushrooms and the wild mushrooms into thin slices.

- Peel the garlic cloves, cut them into very small pieces and fry over low heat in a pan with 5 tablespoons of oil.

- When the garlic is golden, add the mushrooms and wild mushrooms, a little salt and pepper and stir everything well.

- When the mushrooms are soft, remove the pan from the heat and reserve.

- Peel the onion, cut into cubes and fry over medium heat in a large pan with 0.88 oz of margarine and 2 tablespoons of oil.

- When the onion is soft, add the rice and stir continuously for two minutes.

- Pour the white wine and reduce the heat down until it has almost completely evaporated.

- Add the reserved mushrooms and wild mushrooms, and pour 3 scoops of the stock.

- Return to cook over medium heat, stirring often until it has evaporated almost of the stock, and continue adding a ladle of stock until the rice is done and the texture of the sauce is creamy.

- When the rice is just right, add the grated Parmesan cheese and the remaining margarine and stir for a while so until everything is well distributed.

Bon appétit!

Hummus

This recipe is the perfect starter when you have guests. 

Ingredients for 2 servings:

- 5.29 oz of chickpeas

- 2 tablespoons of sesame seeds

- The juice of ¼ lemon

- 1/4 clove garlic

- 1/2 tablespoon cumin

- 3.52 oz of water

- A pinch of salt

- Paprika

- Olive oil

Recipe:

- Cook the chickpeas in a pan of hot water until they get soft.

- Add in a cup for the blender the chickpeas, sesame seeds, lemon juice, garlic, cumin and salt and beat it well until you have a smooth paste.

- Place in a bowl and sprinkle paprika on top.

- Pour a dash of olive oil on top and serve with toasted bread.

Bon appétit!