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!

Piquillo pepper cream

Today we bring the recipe for an original appetizer that you'll love, it has a very mild flavor and is ideal for serving on toasted bread.

Ingredients:
- 2 cans of red peppers
- 1 egg
- 1 can of tuna 
- 1/4 teaspoon cayenne pepper

Recipe:
- Cook the egg in boiling water and then peel it.
- Drain the peppers and tuna cans.
- In a glass for the blender, pour peppers, tuna, egg and the 1/4 teaspoon cayenne pepper and mix until a you get a slightly crumbly texture.
- Toast the bread to serve the cream on top.

Bon appétit!

Pumpkin risotto

This recipe is with pumpkin, which is now a seasonal product. I recommend that you use whenever you can typical seasonal products, because they are very tasty and have a lower price. 

Ingredients for 2 servings: 
- 6.34 oz of pudding rice 
- 7.05 oz of pumpkin (I used the butternut variety, pear-shaped and a sweet flavor) 
- 1/3 of onion 
- 1/2 red bell pepper
- 1/2 zucchini

- 1/2 leek
- Emmental cheese
- Vegetable stock
- Salt 
- Pepper 

Recipe: 
- Peel the pumpkin, zucchini and onion 
- Cut into thin cubes the pumpkin, red bell pepper, zucchini, onion and leek.
- Fry all the vegetables over medium heat until golden. 
- Add the rice to the pan with a pinch of salt and pepper rice and fry two minutes while you remove continuously. 
- Slowly pour the vegetable stock until the rice is done and the texture of risotto  is creamy. 
- Once the rice is tender, pour the cream cheese on top and stir a few minutes until it mix well with the risotto. 

Bon appétit!

Cuban Style Rice

Today's recipe is very simple and I think almost everyone has ever done it, in a different way, because it has many varieties. Today we will make the traditional recipe, which is very rich and comprehensive. 

Ingredients for 2 people: 
- 5.29 oz of rice 
- 2 eggs 
- 3 small sausages 
- 1.76 oz of bacon 
- 8.81 oz of tomato sauce 
- 2 cloves garlic 
- 2 riped bananas 
- A little of flour 
- Olive oil 
- Chopped parsley 
- Salt 

Recipe: 
- Cook the rice in a pan of hot water for 20-25 minutes with a little salt. When it's cooked, drain it in a strainer.
- Cut into slices the two cloves of garlic and fry in a pan with a little oil over medium heat. 
- Cut the bacon and sausage into small strips. 
- When the garlic is golden, add the bacon and sausages and remove it.
- Stir well until all are well mixed, add the rice and parsley and continue to stirring occasionally. Put the pan on low heat to keep warm while you finish the recipe. 
- In another pan with oil, fry two eggs with a little salt. 
- In a bowl with flour, roll the bananas and fry them in the same pan where you made the eggs. 
- Put in the plate first the rice, banana and egg and pour over the tomato sauce. 

Bon appétit!

Tuna Stuffed Avocados

This recipe we love the mix of all flavors, despite having many ingredients the taste of lemon each and appreciates acid gives a terrific point.

Ingredients for 2 people:

- 2 ripe avocados

- 1 can of tuna

- ½ onion

- 1 boiled egg

- 1 tomato

- The juice of half a lemon

- 4 tablespoons of mayonnaise

- 2 tablespoons mustard

- Salt

- Pepper

- Parsley

Recipe:

- Wash the avocados and tomatoes.

- Use a grinder to cut into very small pieces the tuna, tomato, onion and boiled egg. If you do not have grinder, try cutting everything into cubes as small as possible.

- Cut the avocados in half and remove the pit with a spoon.

- With the same spoon scoop out the inside of the avocado, being careful not to break the skin (because you will use it to present the dish) and mix it with the other ingredients.

- Add the mayonnaise, mustard, lemon juice, a pinch of salt, pepper and parsley and cut all together again with the grinder to mix well.

- Fill the avocado skin with the mixture and serve it.

Bon appétit!

Canes of aubergine with honey and soy sauce

Today's recipe is inspired in a trip to Córdoba that I did a couple of years ago, the truth is that they taste exactly of what I tried there ...yummy!

Ingredients for 2 servings:
- 1 aubergine
- Flour
- 2 tablespoons of honey
- 1 tablespoon of soy sauce
- Oil

Recipe:
- Wash the aubergine, peel it and cut into sticks.
- Put them in a bowl with water and salt for 1/2 hour or so to avoid the bitter flavour.
- Place in a strainer to remove the excess of water.
- In a bowl take a little flour and pass the sticks.
- Shake them to remove the excess.
- In a pan with oil, fry over medium heat the canes and once browned, place them on a plate with kitchen paper to absorb the oil.
- Mix honey and soy sauce and stir until you have a smooth sauce.
- Put the aubergine in a dish and pour a little honey and soy sauce over the top.

Bon appétit!

Pisto manchego

Today's recipe is very versatile because you can chenge the ingredients and adapt to those you have at home at the time, it will always be good! 

Ingredients for 2 servings: 
- 1 red pepper 
- 1 yellow pepper 
- 2 green peppers (Italian style)
- 1 courgette 
- 1 tomato 
- 1/2 of onion 
- 2 cloves garlic 
- Fried tomato  
- Oil 
- Salt 

Recipe: 
- Wash all the ingredients and peel the zucchini and onion. 
- Cut all the ingredients into small cubes and the garlic cloves into small pieces. 
- In a pan with a little oil, fry the zucchini and red and yellow peppers, which are the ones that take more time cooking. 
- After 5 minutes, add the remaining ingredients to fry until everything is soft and pour a little salt over the vegetables. 
- Drain it to remove excess oil and then add the fried tomato to your taste. 

Bon appétit!

Carbonara macaroni with curry

The sauce for this pasta is more lighter than the carbonara with cream, because it takes less quantity, and the touch of curry is very soft, so it will become one of the favorite sauces for the whole family, I guarantee you that you will love it! 

Ingredients for 2 servings: 
- 7.05 oz of macaroni 
- 3.52 oz of bacon 
- 1.76 oz of grated cheese 
- 1/4 of onion 
- 7.05 oz of cream for cooking 
- 7.05 oz of tomato sauce 
- 1 teaspoon of curry powder 
- Oil 
- Salt 
- Chopped parsley 

Recipe: 
- Cook the macaroni in boiling water with a little oil until it becomes "al dente", drain and set aside. 
- While the macaroni are boiling, peel the onion, cut into cubes and fry it in a large skillet over medium heat cook. 
- Cut the bacon into strips and add to the onion. 
- When the bacon and onions are golden, add to skillet the tomato sauce, cream and curry and cook over low heat a few minutes while you remove until well blended. 
- Add the macaroni to the pan and stir well so that the pasta absorbs the flavor of the sauce. 
- Include the grated cheese on top. 
- Serve the macaroni and sprinkle some chopped parsley on top. 

Bon appétit!

Cauliflower salad with mustard sauce

You'll love this recipe because the different ingredients merge together to form a spectacular flavour.It will become one of your favorite salads! 

Ingredients for 2 servings: 
- 14 oz of cauliflower 
- 2 large carrots 
- 2 tablespoons of capers 
- 1 tomato 
- Chopped parsley 
- 3 tablespoons of mayonnaise 
- 1 tablespoon of vinegar 
- 1 tablespoon of mustard 
- Salt 
- Ground pepper 

Recipe: 
- Cut the cauliflower into florets and boil it in water with a little salt and a dash of vinegar (this makes it smell less during cooking). 
- Peel and cut the carrots in stripes. 
- Wash and cut the tomato into cubes. 
- Drain the cauliflower and mix in a bowl with the carrot and tomato. 
- Sprinkle chopped parsley on top. 
- Prepare the sauce mixing 3 tablespoons mayonnaise, 1 vinegar, 1 mustard, a pinch of salt and a pinch of pepper. 
- Pour the sauce over the salad and mix well. 

Bon appétit!

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!