Chicken with Mustard Sauce

This recipe could not be easier but I ensure you that you'll love it and, once you taste it, it will become one of your favorites. A coworker has recommended it to me, thanks Nuria! ;-)

Ingredients:
- 2 chicken breasts
- 1 can of sliced mushrooms
- 7.05 oz of cream for cooking
- 2 tablespoons of mustard
- Salt
- Black pepper
- Olive oil

Recipe:
- Make chicken breast fillets, and cast a pinch of salt.
- In a skillet with a little olive oil, fry the chicken until almost golden.
- Add the mushrooms and stir for a few minutes until the breasts are ready.
- Pour the cream into the pan, two tablespoons of mustard and a pinch of black pepper and stir for a while to mix well.

Bon appétit!

Different appetizers

During Christmas this type of snack is great to have them ready a few hours before the celebrations, and avoid the last minute rush. Let's see recipes for each of the three types.

Tuna appetizer:

Ingredients for 6 pcs:
- 2 slices of bread
- 1 can of tuna
- 1 boiled egg
- 2 tablespoons of mayonnaise

Recipe:
- Cut the edges of the bread and stretch them with a rolling pin to make them thinner.
- Boil the egg.
- Cut into small pieces the egg, mix with tuna and mayonnaise and add it on the bread.
- Roll the bread, involve in plastic wrap and let stand 20 minutes in the fridge.
- Unwrap the rolls and cut into strips as in the picture.


Salmon appetizer:

Ingredients for 6 pcs:
- 2 slices of bread
- 80 gr of smoked salmon
- 5 tablespoons of guacamole
- 4 tablespoons of caviar substitute

Recipe:
- Cut the edges of the bread and stretch them with a rolling pin to make them thinner.
- Put the guacamole across the bread until it is covered.
- Place the smoked salmon on top and add the caviar substitute evenly.
- Roll the bread, involve in plastic wrap and let stand 20 minutes in the fridge.
- Unwrap the rolls and cut into strips as in the picture.


Appetizer with mushrooms and york ham:

Ingredients for 6 pcs:
- 2 slices of bread
- 2 slices of york ham
- Mushroom Pate (you can see how to do it here)

Recipe:
- Cut the edges of the bread and stretch them with a rolling pin to make them thinner.
- Divide the mushroom pate across the surface until it is covered.
- Place a slice of ham on each slice of bread.
- Roll the bread, involve in plastic wrap and let stand 20 minutes in the fridge.
- Unwrap the rolls and cut into strips as in the picture.


Bon appétit!

Stuffed grapefruits

Today's recipe is very light and rich, plus colorful, so that you can use to prepare as starter this Christmas, your guests will be surprised!

Ingredients for 2 servings:
- 2 grapefruits
- 1 can of tuna 
- 1 red pepper
- 3 crab sticks
- 1/4 of onion
- 2 tablespoons of mayonnaise
- 1 tablespoon of ketchup

Recipe:
- Wash, cut the grapefruit half above and empty it using a knife and a spoon. Be careful not to damage the skin, because we are going to use them to serve.
- Chop the pulp of one of the two grapefruit, the onion, the crab sticks and the red pepper.
- Mix everything in a bowl with the tuna, the two tablespoons of mayonnaise and the ketchup one to make a pink sauce.
- Fill the grapefruits with this mixture and serve.

*Tip: with the pulp the grapefruit that you haven't used, you can do a juice and pour some into the mixture to have more flavor, or you can drink it alone while you prepare the recipe :-)

Bon appétit!

Christmas tree

Today's recipe has a Christmas theme and is very easy to do, so you can take advantage of these holidays to make the little kids, sure love to help you!

Ingredients:
- ½ green apple
- 1.76 oz of rice round
- 1 saussage type Frankfurt
- 1 large zucchini
- 1 slice of ham
- Hard cheese
- Chopped parsley
- Oil

Recipe:
- Cook the rice in a pot of boiling water and once is cooked, drain it and reserve.
- Cut the apple in half vertically and placed one of the two halves face down on the bowl.
- Put on the center of the block apple a wooden stick.

- Cover with rice the apple and bottom of the bowl, so that seems snow, and sprinkle chopped parsley on top to look like grass.
- Cut the ends of the sausage and share a piece of about 5 cm from the central area and insert in the wooden stick and form the trunk of the tree.

- Wash and cut the zucchini crosswise so that the slices are elongated and larger.
- Fry the zucchini back and forth (20 secs per side) in a pan with a little olive oil on medium.
- Place on a plate with kitchen paper to absorb excess oil.
- Insert the zucchini on wooden stick so that larger slices remain on the bottom and the smallest at the top. Put the slices placing one to the left and one to the right side to have the shape the tree.
- Cut the ham into slices lengthwise and place them on the zucchini as if they were garlands.
- Finally, using a knife, cut a piece of cheese from 1'5-2 cm wide to give him the form of a shooting star, the piece must have that wide because if not, it can break when you are trying to give the form.
- Place the shooting star at the tip of the tree.

*Tip: Once you are distributing this snack, we recommend you to serve as a skewer with the strips of ham accompanying the zucchini.

Bon appétit!

Mushrooms pate

Today's recipe is very light and versatile to present it as a dip with carrot sticks on tartlets or toasted bread ... You'll love it!

Ingredients:
- 250 gr of crude mushrooms
- 1/2 onion
- 1 tablespoon of margarine
- 200 ml of vegetable broth
- A splash of white wine 
- 10 grains of cumin
- Salt
- Black pepper
- Two raw carrots for sticks

Recipe:
- Chop the onion and mushrooms into small squares.
- Add the tablespoon margarine in a saucepan until melted.
- Fry over medium heat onion and mushrooms until golden.
- Pour the vegetable broth and let reduce until it has evaporated almost completely.
- Add a pinch of salt, black pepper, the cumin grains and the splash of white wine.
- When the broth has reduced completely, add the mixture to a suitable vessel for blender and blend well until you have a smooth paste.
- Let it cool to room temperature.
- Wash, peel and cut into sticks the carrots to accompany the pate.

Bon appétit!

Grilled squids with green sauce

Today's recipe is simple but versatile, you can use this sauce with any fish, and even meat.

Ingredients for 2 servings:
- 10 little squids
- 1/2 clove garlic
- Chopped parsley
- 8 tablespoons olive oil
- Vinegar
- Salt

Recipe:
- Wash and clean the squid, removing the outer skin and emptying the inside (turn them over to clean them inside).
- In a skillet with a little olive oil, cook over medium heat the little squids until they are golden.
- Pour a little salt over them.
- Chop into small pieces the half garlic clove.
- In a container for the blender, add the garlic and parsley and mix them while you add little by little olive oil.
- Blend a few seconds.
- Put the little squids in the plate and pour the green sauce.

Bon appétit!

Tuna stuffed aubergines

Today's recipe is very simple and quick to make, there are no excuses to eat healthy!

Ingredients for 2 servings:
- 2 aubergines
- 1 red pepper
- 1/2 onion
- 2 cans of tuna
- Grated Emmental cheese

Recipe:
- Wash the aubergines and cut them in half.
- Empty inside with a spoon.
- Cut into cubes the inside of the aubergines, red pepper and onion.
- Fry everything in a pan over medium heat with a little oil until it gets soft.
- Once it's done, add the tuna and mix for another minute.
- Fill in the skin of the aubergine with the mixture.
- Sprinkle grated Emmental cheese and heat over one minute in the microwave with grill mode.

Bon appétit!

Steaks with olives

Today's recipe is homemade, as is often done much in my family, mix the meat with olives is scrumptious!

Ingredients for 2 servings:
- 2 steaks of veal
- 1/3 onion
- 1 package of boneless green olives
- 1 dash of white wine
- Flour
- Sal
- Minced garlic
- Chopped parsley
- Oil
- Water

Recipe:
- Take a pinch of salt and put the steaks in flour.
- In a pan with a little oil, fry over medium heat on both sides.
- Place in a pot and reserve.
- Cut the onion into small squares.
- In the same pan where you fried steaks, fry the onion over medium heat until soft (not browned).
- Add a teaspoon full of flour and stir to cook.
- When the flour is browned, include it in the pot with the onion and the steaks.
- Sprinkle over a little garlic and parsley into very small pieces, olives and poured a splash of white wine over.
- Add water until it covers the steaks and cook over medium heat until the steaks are tender (you can check by clicking with a stick).

Bon appétit!

Zucchini cream

For winter, the creams and purees are perfect as a starter or as a light dinner, they are also very versatile, as you can enjoy hot or at room temperature. It’s a success!

Ingredients for 2 people:

- 1 zucchini

- 1 leek

- 1 potato

- 2 small individual chesses

- 1 Tablespoon of oil

- Salt

Recipe:

- Wash the zucchini, leek and potato.

- Cut the leek into strips and fry in a pan with a little oil until they are golden.

- In a pot, boil the potatoes and zucchini until they are soft.

- Peel the potato and insert along with zucchini, leek, two small individual cheeses and a pinch of salt in a suitable vessel to the blender and whisk well until you have a smooth cream.

Bon appétit!