Today we have prepared these lamb chops with a garnish more original than the classic fries or salad. Ingredients for 2 servings: - 1 rack of lamb chops - Olive oil - 3.5 oz of rice bomb - 2 oranges - 1/2 onion - 1 clove of garlic - Salt - Pepper - 1/2 teaspoon of food coloring Recipe: - Peel and cut the onion and garlic clove into small squares. - Fry in a large skillet with a little olive oil over medium heat until golden. - Scratch the skin of half orange and reserve it. - Squeeze the oranges and reserve the juice as well. - Add the rice and orange skin to the pan and stir for a minute. - Pour the orange juice and food coloring and stir well. - Let it simmer stirring occasionally until it is ready. - While the rice is cooked, salt the lamb chops and fry them in a pan with a few drops of oil until golden. Bon appétit!
Today we are going to dedicate this dessert to one of the fruits that both children and adults love: the banana. In addition, it's very healthy because it has a great source of potassium and provide energy, and it's yummy! Today we decided to eat it like a mousse. Ingredients for 6 units: - 18 oz of peeled bananas - 14 oz of whipping cream - 3.5 oz of sugar - The juice of 1 lemon - 30 pieces caramelized walnuts from Els Noguers Recipe: - Peel the bananas and cut them into slices. - In a large glass suitable for blender, introduce the banana, half of the caramelized walnuts and lemon juice. - Beat well for a few minutes until you have a smooth cream. - To mount the cream it is better that it is cold, so you must have put it in the fridge a few hours before along with the bowl where you go to mount it. - When both are cold, pour the cream into the bowl. - Place the rod attachment to the blender and start beating until the cream is set. (You can check it by picking up a little cream with a spoon, if you turn around and do not slip easily, it's already done). - Carefully pour on the cream the banana and caramelized walnuts puree. - Start mixing it carefully with the help of a silicone paddle making wrapping movements (ie as if you draw the number 8), delicately but steadily until everything is well mixed. - Serve in individual rations and store in the fridge at least an hour until you are going to serve. - Decorate with the rest of the caramelized walnuts above. Bon appétit!
Today we bring a recipe with a very Christmas inspiration, you can also adapt the filling to whatever you want or what you have at home, and the children will be happy to help you prepare it! Ingredients: - 2 sheets of dough puff pastry - 5.3 oz of pesto sauce (you can see how to do it here) - 1.7 oz of cheese cured - 1 egg - Sesame seeds Recipe: - Extend one of the two sheets of puff pastry and cover the surface with a thin layer of pesto sauce. - Grate the cheese and sprinkle it on the pesto. - Place the other sheet of puff pastry on top. - Cut it carefully to give it the shape of a Christmas tree. - With the cuts you have left, cut the dough to make a star and place it on the tree. - Beat the egg and, with the aid of a brush, spread it over the whole surface of the tree. - Sprinkle the sesame seeds evenly above the dough. - Bake for 20 minutes at 200° until golden. Bon appétit!
Today we bring you the classic cabbage salad but with a smoother texture, because the ingredients are chopped smaller. Ingredients for 2 servings: - 1/2 cabbage - 1 carrot - 1/2 apple - 10 nuts - 1 yogurt - 2 tablespoons of mustard - Salt - Ground black pepper - Olive oil Recipe: - Wash each of the leaves of the cabbage separately. Drain well. - Using a chopper, chop the cabbage into small strips. - Wash and peel the apple and the carrot. Shred them in the same way as the cabbage. - Crumble the nuts until they are made very small pieces. - Mix everything in a bowl along with yogurt, mustard, a pinch of salt and pepper and a splash of oil. - Remove well to mix the flavors and reserve in the fridge to be cool. Bon appétit!
Today we have improved the classic orange cake that we have all done at home, the frosting and the walnuts give a spectacular flavor. Ingredients: - 1 natural yogurt - 2 measures of flour - 1 measure of olive oil - 1.5 measures of sugar - 3 eggs - 1 sachet of yeast powder - 8 chocolate nuts - 2 tangerines (we will need 3 tablespoons of juice and the zest) For the frosting: - 3.5 oz of spreadable cheese - 2.5 oz of margarine - 1.05 of glass sugar - 1 teaspoon of vanilla extract Recipe: - Crush with a mortar 5 chocolate nuts. Reserve the other 3 to decorate. - In a large bowl mix the yogurt, flour, oil, sugar, eggs, yeast, tangerine juice, zest and crushed walnuts with the help of the stick mixer. - Introduce it in a microwave-safe dish and cook for 3 minutes at 600W and then another 4 minutes at 800W. - Check with a toothpick that is well made (it has to come out clean). - To make the cover, mix with a few rods in a bowl the cheese, the margarine, the sugar glass and the essence of vanilla. - Extend it with the help of a silicone paddle around the cake and let it sit in the fridge half an hour. - Place the chocolate nuts on top to decorate. Bon appétit!
Today we want to take the rice in an original way with this basmati rice salad combined with very different elements but which combine very well with each other. Ingredients for 2 people: - 5 oz of basmati rice - 3.5 oz of prawns - 1.7 oz of corn - 1/2 avocado - 2 tablespoons of roasted peanuts - 3 tablespoons of raisins - 3 tablespoons of fresh raspberries - 1/2 lemon juice - Salt - Ground black pepper - Olive Oil Recipe: - Boil the rice in boiling water for 10 minutes. - Drain well and let it cool. - Drain the prawns. - Cut the avocado in small dices and sprinkle with the lemon juice. - Add rice, prawns, corn, peanuts, avocado, peanuts, raisins and raspberries in a large bowl. - Sprinkle a little salt, pepper and stir. - Pour a little olive oil over and stir again to integrate all the flavors. Bon appétit!
