Today's recipe is perfect when you have little time to prepare dinner, you will love!
Ingredients for 2 persons:
- 4 eggs
- 7 oz of assorted mushrooms
- 4 tablespoons of cream cheese
- 1 slice of ham
- Minced garlic
- Parsley
- Black pepper
- Olive oil
Recipe:
- On a plate put some baking paper, top with a slice of ham and back cover with another baking paper. Place another plate on top and cook in the microwave at 800W for one minute to be crisp. Reserve.
- Fry over medium heat in a skillet with a little olive oil mushrooms until golden.
- Add the 4 eggs and stir continuously until set.
- Heat the cheese for 1 minute in the microwave at 800W until it's liquid.
- Serve the scrambled eggs using a metal ring, pour two tablespoons of cheese on top and place a crispy ham on each plate.
Bon appetit!
Today we present an original way to eat pasta, close to a salad, but just as rich. It has become one of our favorites!
Ingredients for 2 servings:
- 6.5 oz of pasta
- 5.3 oz of spinach
- 8 pcs of dry tomato
- 1 can of tuna in brine
- 12 nuts
- 1 tablespoon of butter with salt
- Minced garlic
- Black pepper
- Olive oil
Recipe:
- Cook pasta in boiling water for the time recommended by the manufacturer.
- Meanwhile, in a pan with a few drops of olive oil, fry over medium-low spinach and dried tomatoes until you see spinach loose their volume.
- Remove the pan from the heat.
- Crumble nuts and add them to the pan with a little chopped garlic.
- Drain the can of tuna and pour over the pan. Mix well.
- Drain the pasta.
- Return it into the pot and add the butter. Stir until it falls completely apart and mix well with the pasta.
- Add the ingredients to the pan and stir.
Bon appetit!
This quick version of the classic sushi is very rich, the cheese replaces the rice and is very original and quick to prepare. It is also very juicy, as it is seasoned with green sauce, made with pickle and pepper, yummy!
Ingredients for 14 "maki":
- 2 sheets of nori seaweed
- 2 slices of Havarti cheese
- 1/2 carrot
- 1 slice of ham
- 2 teaspoons of green sauce
Recipe:
- Spread sheets of nori seaweed with the soft part inward.
- Place the slices of cheese on top of the seaweed, but leave a few centimeters on each side to start wrapping.
- Wash and peel carrots.
- Shreds carrot and ham into strips.
- Put some carrots and ham over cheese.
- On top put a little green sauce.
- Begin to roll the nori seaweed and cheese to form the rolls until the seaweed is gone. Squeeze well to make it tight and you could leave better.
- With a little water set the end of the seaweed for the roll is not open.
- With a broad knife, make the maki rolls carefully.
Bon appétit!
This delicious cake is ideal for those who don't have oven and want to make something sweet in a few time. A few months ago we showed you another similar recipe for microwave (you can see it here), but the final texture is different. Try both recipes and tell us which you like best! ;-)
Ingredients for one cake:
- 2 large carrots
- 2.5 oz of sugar
- 1 egg
- 3.5 oz flour
- 3.5 oz of of semi-skimmed milk
- 2.5 oz of unsalted butter
- 1/2 envelope of baking powder
- 1 tablespoon of cinnamon
- 1/2 teaspoon of ground ginger
- Icing ugar
Recipe:
- Wash, peel and grate the carrots.
- In a saucepan of boiling water, cook for 2 minutes.
- In a large bowl, beat the egg and mix well with sugar using a whisk.
- Add milk, melted butter, flour, baking powder, cinnamon and ground ginger. Stir again until everything is well integrated.
- Drain well the grated carrots and add to the bowl. Stir again.
- Cut a piece of butter and rub through a medium skillet to not stick your cake.
- Heat it on high heat and pour the mixture inside.
- The first two minutes left on high heat, then lower it over medium heat.
- Move the pan every few seconds so that the cake does not stick.
- Cook over medium heat for 5 minutes.
- Flip the cake using a dish (as is done with potato omelettes) and cook the other side for 5 minutes.
- Get it out of the pan and sprinkle some icing sugar on top.
Bon appetit!
Today's recipe is to seize all the products of your home, because when you just finish a creamy cheese, there are remains in the bottom and sides of the crust, and we can finish them with this rich and original way!
Ingredients for 2 servings:
- 6.4 oz of arborio rice
- 1 onion
- 3 tablespoons of Sheep Cheese
- Thyme
- Parsley
- Sweet paprika
- Salt
- Pepper
- Oil
- 1 stock cube of chicken broth
- Water
Recipe:
- If you start the cheese, you should cut the top and empty it taking care not to break the shell with a spoon.
- In a saucepan over low heat warm a quarter cup of water and 3 tablespoons of the cheese for disposing and stay liquid.
- Peel the onion and cut into squares.
- In a skillet with a little olive oil, fry the onion until soft.
- Add the rice and stir for a few minutes.
- Sprinkle a little thyme and parsley.
- Pour the liquid cheese and a little more water (pour half a cup more water once covered rice).
- Add a little salt, pepper, paprika and the undone stock cube and stir again.
- Add a splash of water as it is consumed the broth until the rice is just right and see the texture is creamy.
- Place the rice in the shell of the sheep cheese and sprinkle a little parsley and paprika.
Bon appetit!
Today's recipe is very healthy and tasty, also suitable for vegetarians and vegans, you dare to try the recipe tonight?
Ingredients for 2 servings:
- 2 medium zucchini
- 3 carrots
- 1 onion
- 1 handful of walnuts
- Sesame seeds
- Soy sauce
- Olive oil
Recipe:
- Wash the zucchini and carrots.
- Pour a little oil and soy sauce in the wok.
- Peel the onion and cut into strips.
- Peel carrots and zucchini and cut them with using a spiral cutter. If you do not have it you can also cut it into strips.
- Cut walnuts into pieces with your hands.
- Mix the vegetables and place them in the wok, along with headings nuts and sesame seeds.
- Fry over medium heat for 3 minutes, stirring often to be either mix the sauce with vegetables.
Bon appétit!
Today we present a very colorful recipe made with edible papers of soy that we have recently met, they can be eaten either alone or accompanied, we have made these bags, you will soon see more recipes that we have done. They're great to give an original touch to our plates!
Ingredients for 6 bags:
- 1 can of tuna
- 1 egg
- 2 cloves of black garlic
- Mayonnaise
- 6 sheets of edible soy papers
Recipe:
- Cook eggs in boiling water for 10 minutes.
- Drain the can of tuna.
- Peel the clove of black garlic and cut into squares.
- Peel the eggs and cut into cubes too.
- Mix in a bowl the tuna, egg, black garlic and two tablespoons of mayonnaise.
- Extend the role of edible soy paper and put a tablespoon of the mixture in the center.
- Wrap the bag and tie a knot carefully to close it.
Bon appétit!
These delicious cheese soufflés are perfect as an starter, as can be taken hot or time, and do what you like, cheese, tomato, vegetables... has infinite combinations! And now comes Valentine's Day, they are perfect to surprise your partner by its heart shape.
We have done them with a mold and a palette of cheese of Tescoma brand, and the truth is we've done great, the mold is very durable and easy to clean because it's made of silicone, it can be used in oven, microwave, freezer ... The palette for cheese is adjustable with a wheel to cut cheese slices from 1-4 mm.
Ingredients for 12 units:
- 5 eggs
- 1.05 oz og flour
- 1.05 oz of margarine
- 8.45 oz of semi-skimmed milk
- 5.3 oz of pecorino cheese
- Nutmeg
- Salt
- Cherry tomatoes
Recipe:
- Separate the yolks from the whites in two different bowls.
- Using a blender with rods, mount the egg whites until stiff. When being assembled, remember to look at the bottom, because it may remain liquid part even if they're all assembled. Reserve in the fridge.
- Using the palette cheese, cut the cheese to take the necessary amount.
- In a skillet over medium heat, melt margarine.
- Add the flour and stir constantly until well blended.
- Pour the milk and continue beating until you have a thick and smooth cream.
- Add a pinch of nutmeg, salt and stir again.
- Remove the pan from the heat and stir while you add the egg yolks.
- Put again the pan on the heat, add the cheese and keep on medium heat until melted and integrated into the bechamel.
- Remove from heat and let it temper at room temperature.
- Add the egg whites until stiff and pour the mixture into the mold to fill 3/4 of every heart.
- Preheat oven to 170 degrees and bake the souffles for 30 minutes.
- If you want you can put up a slice of cherry tomato on each to give a fresher flavor.
Bon appétit!
