Today's recipe is a different way of eating legumes, you don't need always eat them in stew! Ingredients for 2 servings: - 7.05 oz of chickpeas - 5.29 oz of assorted mushrooms - 3.52 oz of ham - Chopped parsley - Olive oil Recipe: - Cook the chickpeas in a pressure cooker for 20 minutes. - Drain and reserve. - Cut the mushrooms and ham into squares. - In a skillet with a little olive oil over medium heat fry the mushrooms until golden. - When missing a couple of minutes to get ready, add the ham and let it finish a few minutes. - Add the chickpeas and stir well to catch the flavor. - Sprinkle some chopped parsley on top. *Tip: If you want you can add a few tablespoons of tomato sauce at the same time that you add the chickpeas to the pan to have a dish juicier, but it's not essential. Bon appétit!
Do you want something sweet and don't have anything at home? Well, you can make these delicious muffins in just 5 minutes, take note! Ingredients: - 1 egg - 1 part of milk - 1 part of oil - 1 part of sugar - 2 parts of flour - 1/3 teaspoon of baking powder - Ground cinnamon *Tip: I used as a measure the silicone molds where I made muffins and had 7 units. Recipe: - In a bowl whisk the egg, milk and oil until well blended. - Add the flour, sugar and baking powder and beat with mixer for 30 seconds until you have a uniform cream. - Fill the molds of the muffins and cook in the microwave at 75% power (in my case are 600W) for 3-4 minutes. - Check that are well done clicking with a toothpick, if it comes out clean they are ready. - Let them warm for two minutes and then take them out of the mold. - Sprinkle a little cinnamon on top to decorate. *Tip: remember that the time of cooking in the microwave is approximate depending on how many muffins you do at the same time (I did 7 at the same time), if you prefer to do it in two times of 3 or 4 muffins, time will be less) to avoid overdone the muffins.
We tried this original salad to eat the radishes of the urban garden we have at home, and we will repeat! Ingredients for 2 servings: - 8 radishes - 2.11 oz of fresh cheese - 2 tablespoons of olive oil - 1 tablespoon of balsamic vinegar - 1 tablespoon of honey - Chopped parsley Recipe: - Wash the radishes and remove the two extremes. Cut into thin slices. - Cut the fresh cheese into cubes. - Place the slices of radish on the base of the plate and the cheese cubes. - Sprinkle some chopped parsley on top. - In a bowl mix oil, balsamic vinegar and honey and stir until you have a smooth sauce. - Pour the sauce over the radishes and cheese. Bon appétit!
Today's recipe is based on a classic appetizer: Spanish omelette with peppers. The taste is the same but the presentation is more original. Don't you love it? Ingredients for 2 servings: - 2 green peppers - 4 eggs - 5 potatoes (2 large and 3 medium) - 3/4 of onion - Salt - Flour - Oil Recipe: - Wash the peppers, cut the top and pull out all the seeds. Dry them well and reserve. - Wash, peel the potatoes and cut them into thin slices. - Peel the onion and cut into strips. - In a pan with olive oil, fry the potatoes and onion until they are soft and starting to brown. - Put a little salt and mix well. - Drain the excess of oil in a colander for a few minutes. - Beat the eggs in a bowl, pour the potatoes and onions, put another little of salt and stir everything until it is well mixed. - Grab one of the peppers upright and begin to fill with a teaspoon. (If you have trouble, you can push it with a toothpick or if you have at home, ideally with a long wooden stick such as skewer) - When filling completely, sprinkle some flour on top so it will not come out when you fry the peppers. - Repeat the same steps to fill the other pepper. - In a skillet with a little oil (use part of the one that you used to fry potatoes), fry the peppers until the outside are browned and tender. - Place them on a plate with paper towels to remove the excess of oil and let stand a few minutes. - Cut the peppers into slices of approximately 1 cm and serve. Bon appétit!
Today's recipe is ideal to replace the pasta for vegetables and make a healthier dish, try it with kids! Ingredients for 2 servings: - 2 zucchini - 4 tablespoons of tomato sauce - 5 mushrooms - 1/4 of onion - 1 tablespoon of olive oil - 1 dash of white wine - Parsley - Black pepper Recipe: - Wash the zucchini, peel them and with a potato peeler, cut into thin strips. - Cook the strips in boiling water for 2 minutes and drain well. - Cut the onion and mushrooms into small squares. - In a skillet with a tablespoon of olive oil, fry the onion and mushrooms until golden. - Add a splash of white wine, let it reduce, add the tomato sauce, a pinch of pepper and stir everything well. - Serve the zucchini, pour the sauce over and sprinkle parsley on top. Bon appétit!
This cake is very easy to do, and it is delicious! It has a very soft texture and lighter than other similar, so you have to do it! Ingredients for 4-6 servings: - 7.05 oz of biscuits - 2.11 oz of margarine - 10.58 oz of cream cheese - 1 plain yogurt - 3 eggs - 9 tablespoons of sugar - 2 tablespoons of cornstarch - The juice of 1 large mandarin (or 2 small) - 2 mandarins for decorating Recipe: - Heat the margarine in the microwave for about 15 seconds until melted. - Crush the biscuits with a blender or a food processor (you can also do it by hand with a rolling pin). - Mix crushed cookies with melted margarine until you have a smooth paste. - Cover the base and walls of a silicone mold with the dough of biscuits (crushed well with fingers) and enter it in the microwave 1 minute at full power to settle. - Introduce all the ingredients in a bowl (cheese, yogurt, eggs, sugar, cornstarch and mandarin juice) and whisk well until smooth. - Pour the mixture into the mold over the cookies and cook in the microwave for 10 minutes at maximum power (800W). - Check that is well cooked clicking with a toothpick, if it comes out clean it is done, if not, put it 30 seconds more and check again. - Peel the mandarins, separate segments, remove the white pulp to not bitter and cut each segment into 4 pieces. - Decorate the top of the cake with the mandarin pieces forming a spiral. - Remove the cake from the mold and serve. Bon appétit!
This recipe has a very diverse mix of ingredients and the flavour of all of them together is great, sweet and salty at once! Ingredients for one tartar: - 3.52 oz of smoked salmon - 2 tablespoons of guacamole - 1 tablespoon of onion - 1 tomato - 1/2 Lemon juice - 1 tablespoon of soy sauce - 1/2 tablespoon of honey - 1/2 teaspoon of parsley - 1 tablespoon of olive oil - Salt - Black pepper - 1 teaspoon of caviar substitute Recipe: - Cut the salmon into cubes and add soy sauce, honey and parsley. Stir well and let sit in the fridge for half an hour to marinate well and let the salmon absorb the flavour. - Cut the onion and the tomato in tiny squares. - In a bowl mix the guacamole, lemon juice, onion, tomato, a little salt and pepper and the tablespoon of olive oil. - Serve using a metal mold placing on the bottom the guacamole mixture, onion and tomato and on the top the macerated salmon. - Finally, garnish with the teaspoon of caviar above. Bon appétit!
Today's recipe is Mexican-inspired, it is very quick to make and ideal, especially for those nights you do not know what to do for dinner. It is very versatile because you can adjust the filling ingredients to what you have at home, it will always be rich. Ingredients for 3 quesadillas: - 6 corn tortillas - 1/2 red bell pepper - 1 green pepper - 1/2 onion - 2 tomatoes - 1/2 zucchini - Emmental cheese - Olive oil Recipe: - Wash and cut all vegetables into cubes. - In a pan with a little oil over medium heat, fry the vegetables until golden. - Drain to remove the excess of oil. - Place a corn tortilla on a plate and add some of the vegetables. - Sprinkle emmentalcheese to your liking over vegetables. - Place another tortilla corn and heat one minute in the microwave to melt the cheese. - Repeat with the remaining corn tortillas to make three quesadillas. Bon appétit!
