This appetizer is very popular for its low calories content and lots of vitamins, don't wait any longer to prepare it at home!
Ingredients:
- 2 carrots
- 6 cherry tomatoes
- 1 cucumber
- 12 peaks of bread
- 6 stalks of celery
- 1 Greek yogurt
- 1 teaspoon of chopped fresh mint
- 1 clove of garlic
- Salt
Recipe:
- The first is to make the tzatziki sauce: cut half cucumber, peel it and scratches. Leave about 20 minutes on a sieve to remove all the water it has.
- Peel and cut the garlic into small squares.
- Mix in a bowl the garlic, mint, Greek yogurt and a pinch of salt.
- Stir in grated cucumber when wrung well, stir everything well and let sit in the refrigerator for 2 hours to blend all the flavors.
- Wash the celery, the other half of cucumber, tomatoes and carrots.
- Clean the carrot skin with gloves polishing vegetables, which remove impurities from food while retaining the fiber, vitamins and minerals in the skin. Just scratch the surface and it is ready, it's very easy!
- Peel the cucumber and cut into sticks with carrot and celery.
- Put everything in a bowl along with the tzatziki sauce.
Bon appétit!
Today's recipe is an original way to eat spinach, because many times we just eat them cooked, so sure to delight the whole family!
Ingredients for 15 packets:
- 15 chard leaves
- 10.6 oz of minced meat
- 1/4 of onion
- 1 clove of garlic
- 2 tablespoons of capers
- 2 tablespoons of mustard
- 2 tablespoons of ketchup
- 1 teaspoon of hot paprika
- 1 dash of lemon
- Olive oil
- Salt
- Black pepper
Recipe:
- Wash the chard leaves, cut the stalks and dry them with absorbent paper.
- Chop the onion into very small pieces and place them in a large bowl.
- Add the minced meat and capers and mix.
- Add a little black pepper, lemon, chopped garlic, mustard, ketchup and hot paprika and stir everything well until blended.
- Make small balls with the mixture and place each in the center of a chard leaf and wrap to form the package.
- Let cool for a while in the fridge to stay in shape.
- Pour a drizzle of olive oil on the packages and sprinkle some salt over.
Bon appétit!
This snack is ideal to serve with crackers as if it were an original starter of pâté. You'll love the taste!
Ingredients:
- 1.8 oz of dried tomato
- 6 green olives
- 1/2 clove of garlic
- 3 tablespoons of olive oil
- 1.8 oz of goat cheese
- 2 tablespoons of cream cheese
- Black pepper
- 3 large fresh basil leaves
Recipe:
- Moisturize the dried tomatoes in water for 2 hours and then trickles.
- In a vessel suitable to the blender, put the dried tomatoes, oil, garlic and a little black pepper. Whisk a little.
- Add green olives, basil, goat cheese and cream cheese and whisk again until you have a smooth paste.
- You can spread it on crackers to serve and pour a drizzle of olive oil on top.
Bon appetit!
Today's recipe is very fashionable, is ideal as a healthy and tasty accompaniment for meats and fish, or as an appetizer. We have made the classic version, but you can add cheese, bacon, ham ... and the result is spectacular!
Ingredients:
- 2 medium potatoes
- 1 clove of garlic
- Margarine
- Salt
- Ground black pepper
- Oregano
Recipe:
- Preheat oven to 200 degrees for 10 minutes.
- Clean the potatoes.
- Go through the bottom of the potatoes (along) with a wooden skewer for kebabs, so it stops and you can cut the potato into thin slices without allowing it to be cut at all.
- Peel the garlic and cut into very thin slices.
- Place each one in the openings of the potato, leaving a free space of 3 openings between each slice of garlic (in total I have placed in each potato 4-5).
- Put the potatoes in a suitable baking tray (ours is of Pyrex).
- Sprinkle a little salt, black pepper and oregano on top.
- Place half a teaspoon of margarine on each of the garlic slices to enhance their flavor.
- Bake at 160 degrees for 40 minutes to heat up and down.
Bon appetit!
Today we travel to Greece, with its beautiful scenery, beaches and pretty villages, to eat their fantastic moussaka, increasingly known in our country. It's delicious!
Ingredients for 2 servings:
- 1 eggplant
- 1 large potato
- 1 onion
- 1/2 zucchini
- 10 oz of minced meat
- 1 clove of garlic
- Olive oil
- 1 tablespoon of tomato sauce
- 2 tablespoons of flour
- 7 oz of milk
- Salt
- Black pepper
- Thyme
- 1/2 teaspoon of cinnamon
- 1 yolk of egg
Recipe:
- Wash and cut eggplant into slices.
- Fry in a pan with a little olive oil until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel the potatoes and cut them into very thin slices.
- Peel the onion and cut 3/4 parts of it into julienne. Reserve the other 1/4 for later.
- In the same pan where you have fried eggplant, fry potatoes with the onion you've cut into julienne.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel and cut the zucchini into thin slices.
- In the same pan where you have fried eggplant, potato and onion, fry zucchini until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Cut into cubes the 1/4 onion we have left and fry with a little olive oil.
- Cut into squares the garlic clove and add to the onion.
- Sprinkle cinnamon and stir.
- Add the minced meat and tomato sauce while mixing well until the meat is ready.
- In a different pan, pour a drizzle of olive oil and heat over medium heat.
- Add the flour and a pinch of salt and stir to mix until the flour is brown.
- Pour the milk gradually, stirring until a smooth cream is formed.
- Remove from heat and add the egg yolk. Stir well until blended with bechamel.
- Mix some of the bechamel with minced meat to make it creamier.
- Start serving: first placing a layer with eggplants, over the potatoes and onions and then the zucchini.
- Put another generous layer of minced meat and end with one of bechamel.
* If you want you can sprinkle Parmesan cheese over the bechamel and grate in the oven until golden, although we have opted for lighter version ;-)
Bon appetit!
This is a very rich, original and easy to prepare recipe, you will love the combination of sweet and salty!
Ingredients for 2 servings:
- 6.5 oz of spaghetti
- 3.5 oz of fresh foie
- 2.8 oz of mushrooms (we used the variety "Nameko", but you can use as you want).
- 1/2 golden apple
- Black pepper
- Chopped parsley
- Salt
Recipe:
- In a pot with boiling water, cook spaghetti during the time recommended by the manufacturer. Drain and reserve.
- Cut the foie and apple into cubes.
- In a pan, heat over low heat two dices of foie until they stay liquid.
- Add the apple and mushrooms and fry until lightly browned.
- Incorporate salt, pepper and a little chopped parsley and stir well.
- Add the rest of the foie and remove continuously.
- Finally, add the drained spaghetti and stir well to catch the flavor of the other ingredients.
Bon appetit!
We have prepared this typical recipe from Italy with tomato and basil, and it really doesn't need anything else, but admits the ingredients that you like.
Ingredients:
- 17.7 oz of bread flour
- 0.25 oz of baking powder
- 11.3 oz of warm water
- 3.5 oz of polenta
- A pinch of salt
- Olive oil
- Cherry tomatoes
- Fresh basil leaves
Recipe:
- In a small bowl, mix the yeast with the water until it dissolves.
- In another large bowl place the flour, salt and a little olive oil.
- Pour the water with the yeast slowly on the flour.
- Start mixing with a fork until the dough has a little body.
- Then knead with your hands about 10 minutes until you have a smooth elastic dough.
- Cover the dough with the same bowl and let stand at room temperature for 40 minutes.
- In a suitable ovenproof dish (we use a pyrex), sprinkle the polenta to cover the entire base of the fountain.
- Stretch the dough to cover the base of the fountain and enter it.
- Pour a drizzle of olive oil over the dough and spread it gently with your fingers.
- Put your fingers inside the entire surface of the dough to create holes.
- Enter a basil leaf on several of the holes of the focaccia (ours had 18).
- Wash and cut the cherry tomatoes in half.
- Place a half of tomato over each of the basil leaves.
- Cover the source with a cloth and let stand about 45 minutes at room temperature to increase its size naturally.
- Sprinkle a bit of salt over the focaccia.
- Preheat oven to 200 degrees.
- Cook your focaccia for 25 minutes until golden.
- Pour another little olive oil on top.
- Carefully remove the focaccia of the dish and serve.
Bon appetit!
This recipe is ideal for prepare quickly a starter, it is also very colorful and is delicious!
Ingredients for 10 units:
- Pate of almonds
- 1/8 of onion
- A slice of golden apple
- 20 almonds
- Golden apple jam
- Sugar
- Olive oil
Recipe:
- Put the pate in the fridge a few hours before preparation to be cool and easier to manipulate.
- Wash and peel the onion and apple and cut into small squares.
- In a pan with a dash of olive oil, fry at low heat until soft, adding 1/2 teaspoon of sugar to caramelize.
- Using a blender, chop the almonds until they are small pieces, not powder.
- Using a scooper, make balls of pate.
- Make a hole in each ball, fill with apple and onion and close it again.
- Pass by the little pieces of almonds until the balls are well covered the entire surface.
Bon appétit!
Today's recipe is veryrich, it takes 5 minutes to prepare and is very healthy!
Ingredients for 2 servings:
- 2 zucchini
- Fried tomato sauce
- 2 cans of tuna in brine
- Black olives
- Grated Mozzarella
- Oregano
Recipe:
- Wash the zucchini.
- Cut into slices and then each slice into 4 parts.
- Place the zucchini in a pyrex or other source suitable for the microwave.
- Pour fried tomato sauce on top.
- Drain the tuna and distribute on top of tomato.
- Sprinkle the grated mozzarella.
- Cut the black olives 3 slices each and add them to the source.
- Sprinkle oregano on top.
- Cover the source with transparent film paper and make a few holes so that steam can escape.
- Cook it in the microwave at 850W for 15 minutes.
- Remove the plastic wrap being careful not to burn yourself with the steam.
Bon appetit!
Today we travel to Portugal with one of its most typical recipes, bacalhau dourado, a popular dish in the Alentejo region.
Ingredients for 2 servings:
- 14 oz of cod
- 2.8 oz of crispy straw potatoes
- 4 eggs
- Olive oil
- Black pepper
- Chopped parsley
Recipe:
- If you have a cod fillet, the first thing to do is to desalt in water for as long as directed by your fishmonger.
- Then enter it in boiling water for 3 minutes to soften it and make it easier to crumble and remove the bones. You can save this step by buying it crumbled directly.
- In a skillet with a little olive oil, fry crumbled cod until golden.
- Add the straw potatoes to the pan. (We have bought them ready-made, but you can prepare at home peeling raw potatoes into thin strips and frying them in olive oil).
- Mix the potatoes with cod.
- In a bowl beat the 4 eggs, add black pepper and stir.
- Pour the eggs into the pan and stir continuously to mix with potatoes and cod while curdle.
- Serve and sprinkle chopped parsley on top for garnish.
Bon appetit!
With this recipe we want to join the challenge of recipes of #mugcakes of California walnuts, here's our proposal, it's delicious!
Ingredients for 1 mug cake:
- 1/2 of golden apple
- Four nuts of California
- 3 tablespoons of flour
- 2 tablespoons of brown sugar
- 1 egg
- 2 tablespoons of olive oil
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of baking powder
Recipe:
- Wash, peel the apple and cut into squares.
- Crumble the walnuts into small pieces except one, that we will use later for garnish.
- Enter into the cup the egg and sugar and stir well until both ingredients are blended.
- Add the flour and baking powder and stir again.
- Pour the oil and add the apple, cinnamon and chopped nuts. Mix well.
- Cook in the microwave for one minute at 800W, open the microwave and place on your mug cake the whole nut we had left.
- Cook at the same power for another 30 seconds.
Bon appetit!
