This original recipe is inspired in couscous but made with cauliflower, which is more healthy, and very quick to prepare! Ingredients for 2 persons: - 1/2 cauliflower - 1/2 red pepper - 1 Italian green pepper - 1 carrot - 2 cans of natural tuna - Raisins - 2 tablespoons of oil - 1/2 tablespoon of rice vinegar - 1/2 teaspoon of Ras el Hanout Recipe: - Wash and cut into small squares red pepper and green pepper. - Place them using a metal ring, first red pepper and green on top to cover the entire surface. - Wash, peel and grate the carrot. Place it over the green pepper. - Drain the tuna and place it on top of the carrot. - Separate the cauliflower into bouquets, cut the stem and grate the rest until they are balls like couscous. Place it over the tuna. - Put the raisins over the cauliflower as decoration. - In a small bowl, prepare the sauce, mix ras el hanout, rice vinegar and oil. - Pour over cauliflower couscous and remove the metal ring. Bon appetit!
This recipe is simple to make and can be prepared in advance, also you can personalize it by changing the filling with what you have at that time at home. In addition, cheese sauce of tartufo gives a spectacular flavor and brings juiciness to the breast, which itself is dry. Ingredients for 2 servings: - 2 chicken breasts - 4 red peppers - 3 tablespoons of cooked mushrooms - Salt - 1.8 oz of cheese of tartufo - Water - Chopped parsley - Olive oil Recipe: - Drain the broth of red peppers and mushrooms. - Cut some transparent film, put it on the counter and place the chicken breasts stretched and followed on the film leaving free a few from the bottom and sides. - Take a little salt to the chicken. - Place on top of the chicken the red peppers to cover a portion of the chicken breasts (do not cover the entire surface, otherwise the slices remain after will be too large). - Repeat with mushrooms. - Start wrapping the chicken breasts to form a roll leaving them well cramped with the film. - Spin around the sides of it to close like a candy and tie a knot in each end so it will not open. - In a pot of boiling water, cook the chicken for 10 minutes. - Take the chicken breasts of the water when they are already cooked, remove the film and allowed to warm to room temperature. Meanwhile, we will prepare the cheese sauce. - Cut into small pieces the cheese of tartufo. - In a saucepan, pour a quarter cup of water and introduce the pieces of cheese. - Heat it over medium-low (without allowing it to boil) for dissolve the cheese slowly, stirring occasionally to link the cheese with the water. - In a skillet with a little olive oil over medium heat, fry the chicken breast roll until brown. - Remove it from the pan and cut into slices of about one cm. - Serve the cheese sauce over and sprinkle some chopped parsley. Bon appetit!
This is a different way to eat fish, you'll love these meatballs! Ingredients for 2 servings: - 12 units of cod balls - 1/2 onion - 1 clove of garlic - Olive oil - 1 teaspoon of flour - 1/2 cup of fish broth - A splash of white wine - Chopped parsley Recipe: - Peel the onion and cut into cubes. - In a skillet with a little olive oil fry until soft. - Add the flour and cook for a minute while you stir constantly until golden. - Pour the fish broth and wine and let it cook a few minutes to evaporate the alcohol. - Add the chopped parsley. - In a pan with olive oil, fry the meatballs until they are golden. - Once ready, change them to the pan with the sauce. - Remove the meatballs to mix with the sauce, but carefully to avoid breakage.
Today we make a dessert very easy and fast to do thanks to edible soy paper with cream candy,. Ingredients for 4 candies: - 4 sheets of edible soy paper - 9 oz of semi-skimmed milk - 1 yolk of egg - 3 spoonfuls of sugar - 1 tablespoon of cornstarch - 1 tablespoon of unsalted butter - 1 tablespoon of vanilla extract - Sugar glass Recipe: - In glass suitable for blender, mix the egg, milk, sugar, cornstarch, vanilla and melted butter until smooth. - Cook in the microwave for 2 and a half minutes to 800W. - After these 2 minutes and a half, open the microwave, stir and cook again for 2 minutes also to 800W. - Remove from the microwave and stir again to slightly thickened. - Spread a sheet of edible soy paper and put a little custard at one end (leaving free the sides to close the candy). - Roll it and turn the ends to give way. - Sprinkle a little powdered sugar on top. Bon appetit!
This dessert is ideal to serve as small cupcakes or individual mini cakes, and you can even make them with any fruit! Ingredients for 6 mini cakes: - 8 cookies - 2 tablespoons of unsalted butter - 2 slices of kiwi fruit (or the fruit you prefer) - 12 tablespoons of custard Recipe: - The first thing is to make the custard, you can see how to prepare it in 5 minutes in the microwave here. - Crush the biscuits using a mincer. - Melt the butter and mix with crushed biscuits to make a paste. - Place the butter and cookie dough into small molds for cupcakes, cover the base well and squeeze a bit. - Pour two tablespoons of custard on the biscuit base and enter it in the fridge for a while to cool down and stay consistent. - Peel, cut into slices kiwi and then into 4 parts. - Place two pieces of kiwi on each mini cake. Bon appetit!
Ingredients for 2 servings: - 1 tenderloin stuffed with foie gras and fig jam - 1/4 onion - 3.5 oz of broth - A splash of white wine - 4 tablespoons of raisins - 1 tablespoon of flour - Olive oil - Black pepper - Chopped parsley Recipe: - Place on a tray of mud the tenderloin while you put the ovento 180 degrees. - Peel and cut the onion into stripes. - Place it around the tenderloin in the tray. - Pour the chicken broth, a splash of white wine and other oil. - Place the raisins. - Sprinkle a little chopped parsley and pepper and tablespoon of flour in the broth.
- Enter it in the oven at 180 degrees for 25 minutes. You can prick the meat with a stick to make sure it is soft and cooked well.
- Remove the tenderloin from the pan of mud and on a cutting board, cut into slices about 1 cm. - Serve and pour some sauce with raisins.
Today we bring this recipe that it's prepared in just 5 minutes and has nothing to envy to those prepared traditionally. The difference is not noticed! Ingredients for 7 oz: - 9 oz of semi-skimmed milk - 1 yolk of egg - 3 spoonfuls of sugar - 1 tablespoon of cornstarch - 1 tablespoon of unsalted butter - 1 tablespoon of vanilla extract Recipe: - In glass suitable for blender, mix the egg, milk, sugar, cornstarch, vanilla and melted butter until smooth. - Cook in the microwave for 2 and a half minutes to 800W. - After these 2 minutes and a half, open the microwave, stir and cook again for 2 minutes also to 800W. - Remove from the microwave and stir again to slightly thickened. Bon appetit!
These rolls are perfect for making a quick, rich and healthy dinner, and the best is that you can customize the fill with whatever you want! Ingredients for 6 rolls: - 6 sheets of edible soy papers - 6 crab sticks - 1 slice of ham - Fresh spinach - Soy sauce Recipe: - Shreds crab sticks and ham. - Stretch leaves of edible soy paper, leaving a space of about two cm per side to roll, start placing the filling. - First place the strips of ham. - Then add the crab sticks. - Finally, place several sheets of fresh spinach. - Start to roll the paper rolls. - Pour some soy sauce on top. Bon appetit!
This original recipe used to take advantage of that leftover of Christmas sweets, that combine perfectly with soy sauce! Ingredients for 6 skewers: - 1 fillet of chicken - 6 dried apricots - Soy sauce - Olive oil Recipe: - In a bowl, marine dried apricots in a little soy sauce for 15 minutes. - Cut the chicken fillet into strips about 1 cm wide. - Envolve the dried apricot in a chicken strip and hold it with a toothpick. - Fry the skewers in a pan with a little olive oil until golden. Bon appetit!
This cake is prepared very quickly and is ideal for breakfast or snack, try it! Ingredients for 2 units: - 3 oz of flour - 1 oz of margarine - 2 oz of cheese with truffles - 2 oz sugar - 1 egg - 1/3 of envelope of yeast - Cinnamon Recipe: - Heat the margarine during 10 seconds in the microwave to soften it. - Mix in a bowl the margarine and sugar until blended. - Add the egg and beat again. - Grate the cheese with truffles. - Add the flour, baking powder and cheese and stir again until the dough is uniform and smooth. - Pour it on a silicone mold and cook in the microwave for 2 minutes and 800W. Bon appetit!
This cake is a modern version of the classic biscuits with butterdipped in milk that everyone has eaten when we were kids. The taste is the same, try it, sure you'll love it! Ingredients: - 18 crackers - 3.5 oz of unsalted butter - 0.03 oz of icing sugar - 1 egg yolk - 4.4 oz of semi-skimmed milk - 1/2 teaspoon of vanilla extract - 1/2 teaspoon of vanilla sugar Recipe: - Mix in a bowl cold milk and vanilla sugar until blended well. - In a large bowl add the butter and beat it using a mixer with whisk until you have a creamy texture. - Add the powdered sugar, egg and vanilla essence. Beat again until everything is well blended. - Dip 4 cookies in milk and begin to place them at the source. - Spread a layer of butter on top and repeat 4 times so that they will form the layers. - Top with butter cream on top and sides of the cake. - Shreds two cookies using a mortar and sprinkle over the cake. - Store in the refrigerator for about an hour to harden slightly. Bon appetit!
Today's recipe is special because it is made with edible paper made from natural soy, which makes it very colorful and original. It is also very healthy! Ingredients for 2 servings: - 6 sheets of edible soy paper - 5.3 oz of fresh spinach - 1 ball of cooked beet - 2 carrots - 3 cloves of black garlic - 20 cubes of diced cheese - 10 green olives - 1 apple - 2 tablespoons of honey - 4 tablespoons of mustard - Chopped parsley Recipe: - Place 3 edible papers on a small bowl to catch the way. Prepare a bowl per person. - Put fresh spinach at the base of the bowl. - Wash, peel and cut into slices the carrot. - Cut the cooked beet into cubes and green apple, previously washed and peeled. - Cut sliced black olives and garlic. - Place over the spinachs the carrots, beet, green apple, white cheese, black olives and black garlic. - Prepare the honey mustard sauce by mixing the two ingredients until blended well and pour over the salad. - Sprinkle some chopped parsley on top. Bon appetit!
