Mini zucchini vegetable pizzas

Today we bring you a lighter and healthier version of the pizzas, with a zucchini base and mini format, to be able to eat them in different flavors without having regrets.

Ingredients for 8 mini pizzas:

- 8 slices of zucchini

- Semi-cured cheese

- Tomato

- Fresh salmon

- Mussels

- Serrano ham

- Olive oil

- Chopped parsley

Recipe:

- In a frying pan with a drizzle of olive oil, sauté the zucchini slices over medium heat until brown on both sides.

- Grated the semi-cured cheese.

- Cut tomato, salmon and mussels in small squares.

- Split the ham into small strips.

- When the zucchini is golden on both sides, place a small pile of grated cheese on each slice.

- Place the rest of the ingredients to your liking, we have placed one in each mini pizza, but you can combine them or add others.

- When the cheese has melted, remove the mini pizzas from the pan.

- Sprinkle a little chopped parsley on top and serve immediately.

Bon appétit!

Salad of lentils, asparagus and mustard vinaigrette

We love vegetables and in summer we usually take them in salad, since stewed are very hot, how do you usually eat them?

Ingredients for 2 servings:

- 5.3 of lentils

- 1/2 onion

- 4 fresh asparagus

- 1/2 cucumber

- 1/2 tomato

- 15 toasted cashews

- Sweet paprika

- Salt

For the mustard vinaigrette:

- 1 tablespoon of mustard

- 1 tablespoon of water

- 3 tablespoons of oil 

- 1 teaspoon of honey

Recipe:

- Place the lentils in a colander, pour some water to remove the broth they bring and drain well.

- Cut the stalk of the asparagus cutting where you notice that the knife easily enters.

- With a potato peeler, peel the asparagus from under the yolk until the stem until you notice that it is soft.

- Cook them in boiling water with a little salt for about 8 minutes or until they are soft to your liking.

- Remove from heat, let them cool and cut them into pieces. (If you have left over you can store them in a tupper with cooking water in the fridge).

- Prepare the vinaigrette by mixing all the ingredients and stirring well with some rods until they are emulsified.

- Peel the onion and cut it into very small squares.

- Wash, peel and cut the cucumber and tomato into squares.

- Mix the lentils, onion, asparagus, cucumber, tomatoes and cashews in a large bowl.

- Sprinkle a little salt and paprika and stir.

- Pour the vinaigrette at the moment of serving.

Bon appétit!

Asparagus with cherry vinaigrette

Today we bring you an original recipe for eating fresh asparagus but accompanied by a delicious fruit-based vinaigrette, take note!

Ingredients for 2 servings:

- 8 fresh asparagus 

- 10 cherries 

- 1/2 avocado

- Lemon juice

- 1/2 peach

- 4 slices of goat cheese

- 3 tablespoons of olive oil

- 1 tablespoon of Modena vinegar

- 1 tablespoon of apple vinegar

- 1 teaspoon of honey

Recipe:

- Cut the stem of the asparagus.

- Peel the asparagus with a potato peeler from the yolk to the stem.

- Cook them in plenty of boiling water with a pinch of salt for about 8 minutes.

- Drain and allow to cool to room temperature.

- Peel the avocado and cut it into cubes.

- Pour the lemon juice over to prevent the avocado from oxidizing.

- Peel the peach and cut into squares of a size similar to avocado.

- Remove the bone of the cherries and cut them into pieces.

- Cut the goat cheese in the same way, with the skin included.

- Place all the ingredients in a large bowl.

- Prepare the vinaigrette by mixing the oil, the two vinegars and the honey.

- Mix with the fruit so that they absorb the vinaigrette flavor well.

- Pour it over the asparagus at the moment of serving.

Bon appétit!

Coffee petit suisse

Today we bring you a recipe that reminds us of the snacks of our childhood because, who has not ever eat one (or two) petit suisse? At that time they were strawberry or banana, but today we wanted to give it a spin and make them coffee, and we love them!

Ingredients for 2 servings:

- 7 oz of spreadable cheese

- 3.5 oz of ground coffee 

- 3.5 oz of cream for cooking

- 1 oz of brown sugar

- 1/2 neutral gelatin sheet

- 1 sprig of mint

Recipe:

- In a small bowl with very cold water, hydrate the gelatin for a few minutes.

- Heat the coffee (already made) with the sugar in a saucepan, stirring continuously until the sugar falls apart.

- When it begins to boil, remove it from the heat for a moment and add the gelatin well drained.

- Remove until it's completely melted.

- Put it back in the fire and add the cream and the spreadable cheese.

- Remove with a few sticks until the cheese is completely melted and all the ingredients are well integrated.

- If you prefer, you can pour the mixture into a glass suitable for the blender and beat it for a few seconds until the cheese completely melts.

- Place it in the glasses where you will serve it.

- Allow it to cool to room temperature and then store it in the fridge until it settles completely.

- Decorate with a sprig of mint.

Bon appétit!

Tartar with salmon and cherries

Today we bring you this super light snack perfect for summer, and if you like tartares as much as we do, we guarantee that you will not be able to resist this one.

Ingredients for 2 servings:

- 3.5 oz of smoked salmon

- 20 cherries

- 1/4 cucumber

- 1/4 onion

- 5 mint leaves

- Olive oil

- Salt

- Ground black pepper

Recipe:

- Drain the smoked salmon well in a colander, since it usually comes in the container with some liquid, and then cut it into cubes.

- Remove the bone of the cherries with the help of a knife and cut them into medium pieces.

- Wash, peel and cut the cucumber and onion into squares.

- Wash the mint leaves well and cut them into pieces.

- Mix all the ingredients in a bowl and pour olive oil on top.

- Add a little salt and black pepper, stir and let it rest so that all the ingredients are well integrated.

Bon appétit!

Octopus with cream of potato and egg

Today we bring you a very simple but delicious dish, who can resist an octopus like this?

Ingredients for 2 servings:

- 2 cooked octopus legs

- 2 potatoes

- 2 eggs

- Ground black pepper

- Spicy paprika

- Olive oil

- Salt

Recipe:

- Wash the two potatoes well and put them to cook in boiling water with a little salt.

- Drain and peel them.

- Cut into slices one of the two potatoes and reserve.

- Pass the other potato through the masher and add a little of the cooking water to make its texture more creamy.

- Add a little salt and black pepper and stir well.

- In a large pot with hot water (without cooking), cook the egg for 3 minutes by introducing it in the water with a strainer or skimmer to poach it and then remove it easily.

- The yolk has to be liquid and the curd clear but soft.

- Serve placing a base of mashed potatoes and, above, the poached egg, slices of potato and octopus cut into slices.

- Sprinkle some spicy paprika over the octopus and potato slices.

- Add a drizzle of olive oil over the octopus and potatoes.

Bon appétit!

Cannelloni stuffed with seafood and prawns

Today we bring you a light and very distinguished main course that you can prepare for special occasions, it is prepared very easily and it is very pretty. Surely your guests love them!

Ingredients for 2 servings:

- 6 sheets of pasta for lasagna

- 1 package of seafood 

- 24 cooked prawns

- 1 egg

- Olive oil

- Salt

- Chopped parsley

Recipe:

- In a large pot with boiling water and a pinch of salt, cook the lasagne sheets for the time indicated by the manufacturer (in our case, 8-10 minutes).

- Cut into small pieces 12 of the prawns that you had, the rest, reserve them whole.

- Mix the prawns cut with the seafood.

- When the lasagne sheets are cooked, put them in a large bowl with very cold water and leave them for a couple of minutes so that the cooking is cut and they do not stick.

- Drain and place 2 tablespoons of stuffing on one end of each plate and roll them up.

- In a glass suitable for blender, introduce the egg and a good jet of oil.

- Start beating without lifting the mixer from the bottom and gradually add more oil until the mayonnaise forms.

- Ideally, it should have a light texture.

- Serve the cannelloni and pour the mayonnaise on top.

- Place two prawns that you had reserved without cutting on each cannelloni.

- Sprinkle a little chopped parsley on top.

Bon appétit!

Tigers mussels

Today we bring you the recipe for this appetizer so typical of our country, it's impossible to resist to eat a good tigers. Take note!

Ingredients for 10 pcs:

- 16 mussels cooked in their juice

- 1/2 onion

- 1/2 clove of garlic

- Chopped parsley

- 1 oz of flour

- 4.4 oz of mussel broth

- 4.4 oz of milk

- Salt

To bread:

- 1 egg

- Flour

- Bread crumbs

- Olive oil

Recipe:

- Open the mussels and separate the shells on one side, the mussels on the other and reserve the broth.

- Chop the mussels in very small pieces.

- Peel the onion and cut it into very small squares.

- In a pan with a drizzle of oil, sauté the onion until golden.

- Cut the garlic into very small pieces and add it to the onion together with chopped parsley.

- Mix well and add the flour, stirring continuously until the flour is browned.

- Add the broth of the mussels and the milk and mix continuously with some rods until all the ingredients are well integrated.

- Incorporate the mussels and a pinch of salt and stir again.

- Choose the largest mussel shells and fill them with the dough.

- Let the dough cool down and stay compact.

- Pass them through flour, beaten egg and bread crumbs.

- Fry in a saucepan with plenty of hot oil until golden.

- Place them on absorbent paper to remove excess oil.

Bon appétit!

Mango mayonnaise

Today we bring you a mayonnaise with an original sweet flavor, we love to combine it with more ingredients to make more special sauces like this one. With what would you combine this sauce?

Ingredients:

- 1 egg

- 3.5 oz of olive oil

- 1/4 mango

- Salt

- A splash of lemon juice

Recipe:

- Peel the mango and cut it into several pieces.

- Chop it with the blender.

- In another separate glass suitable for the blender, add the egg and a dash of olive oil.

- Begin to beat and, little by little, add all the oil while you continue beating with the blender until emulsified and the mayonnaise is formed.

- Mix with the crushed mango and beat a little more until both ingredients are well integrated.

Bon appétit!

Volovanes stuffed with apple and octopus cream

Today's appetizer is delicious, inspired by the Galician feira octopus that we like so much, but with an original and modern touch.

Ingredients for 10 pcs:

- 10 volvanes

- 1 leg of cooked octopus

- 1 green apple

- Spicy paprika

- Olive oil

- Fat salt

- Ground black pepper

Recipe:

- Wash the apple and peel it.

- Cut it into segments and cook it in a saucepan with boiling water and a pinch of salt.

- When it is cooked, crush it in a glass suitable for the blender.

- If necessary, add a little of the cooking water so that the texture is creamy.

- Sprinkle some ground black pepper and stir well.

- Cut the leg of cooked octopus into thin slices.

- Add a little paprika and salt over the top.

- Pour a splash of olive oil.

- Fill volovanes with apple cream.

- Place a slice of octopus vertically.

Bon appétit!