Chicken in sauce with onion and carrots

Today we bring you a very simple recipe to make and that is like what our mothers and grandmothers prepare for us, it is full of flavor!

Ingredients for 2 servings:

- 6 chicken thighs

- 2 carrots

- 1 onion

- 2 cloves of garlic

- 10 oz of chicken broth

- White wine

- Olive oil

- Salt

- Black pepper

Recipe:

- Wash the carrot.

- Peel the onion, garlic and carrot.

- Cut the carrot into slices, the onion into strips and the garlic into squares.

- In a large pot with a drizzle of olive oil, sauté the vegetables over medium heat until they soften.

- Sprinkle salt and pepper the chicken thighs.

- Place them on top of the vegetables and stir until golden.

- Pour a splash of white wine and let it cook to evaporate the alcohol.

- Add the chicken stock until it covers the thighs and let the broth reduce.

Bon appétit!

Homemade Sauerkraut

Today we bring you the recipe of the sauerkraut so that you can do it at home, since it is a healthy food for our intestine because it is a natural probiotic, and it can not be easier to do!

Ingredients:

- 1/2 cabbage

- 2 tablespoons of sea salt

Recipe:

- Wash the cabbage well, cut one of the outer leaves and reserve it.

- Remove the stem of the cabbage.

- Cut all the cabbage leaves in julienne. You can do it with a mandolin or by hand with a knife, like us.

- Place the cabbage in a large bowl and add the salt.

- Mix well with one hand and go squeezing the cabbage to help him "sweat".

- Let it stand for an hour and then remove the broth that has come out.

- Pass the cabbage to a large glass jar and tighten it well with the handle of a mortar so there is no air left.

- Place the whole leaf that we had reserved at the beginning and then tighten again with the handle of the mortar.

- Close the jar well and leave it in a dark place for 15 days to ferment.

- Do not fill the whole boat because when fermenting, it will release liquid and if it does not have space, it can get out of the jar.

- After 15 days, it will be fermented and ready to eat.

Bon appétit!

Vegetarian burgers of beet, cheese and rice

As you know, we are very fans of burgers, and more and more often, we like to try vegetarian or vegan versions, which have a lot of flavor and are very healthy.

Ingredients for 6 pcs:

- 3.5 oz of round rice

- 2 cooked beets

- 3.5 oz of goat cheese

- 2 cloves of garlic

- 1/4 onion

- 1 egg

- Bread crumbs

- Fresh spinach

- Salt

- Black pepper

- Olive oil

Recipe:

- Cook the rice in boiling water with a pinch of salt for the time recommended by the manufacturer.

- Once done, drain well in a colander.

- Peel the garlic and onion.

- Chop the beets in a chopper with the goat cheese, onion and garlic.

- Mix rice, beet, goat cheese, garlic and onion in a large bowl.

- Add the beaten egg and mix well all the ingredients.

- Sprinkle a little salt and black pepper on top and stir again.

- Add the bread crumbs little by little while stirring continuously until you have a dough that you can handle and shape.

- Make balls with the mixture and squash them to make the burgers.

- In a pan with a drizzle of olive oil, sauté the burgers over medium heat until golden.

- Cut several sheets of spinach into irregular pieces as an accompaniment to the burgers and season them with a little olive oil.

Bon appétit!

Puff pastry sticks with cheese

This appetizer is very easy to prepare and you can eat it alone or with a dip that you prepare... but beware, they are addictive! ;-)

Ingredients for 20 sticks:

- 1 sheet of rectangular puff pastry

- 3.5 oz of cheese

- Sesame seeds

Recipe:

- Cut the puff pastry sheet into strips approximately 1 cm wide.

- Turn them in an opposite way from each of their ends so that they roll up.

- Grate the cheese.

- Add it irregularly on the puff pastry strips.

- Sprinkle sesame seeds on top.

- Bake at 180º for about 10 minutes until golden.

Bon appétit!

Chickpeas sauteed with eggplant

Today's recipe is an original way to eat chickpeas, not only in stews, although we love them, but sometimes you also want to change a little. This recipe is suitable for vegetarians and vegans.

Ingredients for 2 servings:

- 6.5 oz of chickpeas

- 1/2 eggplant

- 1 red onion

- 1 medium carrot

- 1 clove garlic

- 1/2 leek

- Chopped parsley

- Olive oil

Recipe:

- Soak the chickpeas the night before in a large bowl with cold water (for at least 10 hours).

- The next day, drain the chickpeas and cook them in a pot with boiling water and a pinch of salt until they are soft.

- Thoroughly wash all the vegetables, peel the carrots and garlic.

- Cut the clove of garlic into very small squares.

- Cut the rest of the vegetables (eggplant, onion, carrot and leek) also in small squares, but not as small as garlic, more or less the same size as chickpeas.

- In a large pan with olive oil, sauté the garlic, eggplant, onion, carrot and leek until tender and brown.

- Drain the chickpeas well and add them to the pan so that they are fried together with the vegetables for a few minutes.

- Sprinkle a little chopped parsley on top.

Bon appétit!

Grilled salmon with leek curry

Today we bring you a very healthy recipe to take care of us that we usually have for dinner quite often because, besides being healthy, it is verytasty.

Ingredients for 2 servings:

- 2 salmon loins

- 1 leek

- Curry powder

- Salt

- Olive oil

Recipe:

- Wash the leek well and cut it into pieces of approximately 7-8cm.

- Cut each piece in half vertically and cut each of these halves along in julienne (thin strips).

- Sprinkle a pinch of salt on the salmon.

- In a pan with a few drops of olive oil, sauté the salmon until it is at its point. First on the skin side and then on the skinless side.

- Reserve the salmon and, in that same pan, fry the leek julienne over medium heat.

- Sprinkle the curry powder to taste (we have added a teaspoon).

- Stir well to mix the curry throughout the leek and stir again from time to time until the leek softens.

- Serve placing a bed of leek curry and on top of the salmon loin.

Bon appétit!

Chickpeas sauteed with vegetables and coffee sauce

Today we bring you another original salty recipe with coffee, that you already know that we love to try new combinations and, in this case, it's a success!

Ingredients for 2 servings:

- 4.3 oz of chickpeas

- 1/2 red pepper

- 1/2 green pepper

- 1 large carrot

- 8 green asparagus

- 1/2 onion

- 3.5 oz of coffee

- Olive oil

- Salt

- Black pepper

Recipe:

- In a large bowl, let the chickpeas soak in cold water for 12 hours.

- Drain and cook in a pot with boiling water and a pinch of salt.

- Prepare the coffee.

- Wash the vegetables and peel the onion and carrot.

- Cut the carrot into slices, the onion in julienne and the peppers into small squares.

- Remove part of the stalk from the asparagus and cut into pieces of approximately 1 cm.

- In a large pan with a little oil, sauté the vegetables until golden.

- Sprinkle a little salt and black pepper on the vegetables.

- Add the chickpeas and sauté two more minutes mixing all the ingredients well.

- Pour the coffee and let it be consumed over medium heat, stirring from time to time so that all the ingredients take its flavor.

Bon appétit!

Tomato salad with coffee vinaigrette

With the good weather we want lighter recipes, that's why we love to eat salads, and more if it is with our secret coffee touch, it will surprise you!

Ingredients for 2 servings:

- 3 pcs blue sea tomato

- 2 eggs

- 2 cans of tuna

- 1 can of cockles

- 20 black olives

- A good squirt of olive oil

- A splash of wine vinegar

- 1 teaspoon of coffee

- A pinch of salt

Recipe:

- Cook the eggs in boiling water for 10 minutes.

- Meanwhile, wash the tomatoes.

- Drain the tuna and cockles.

- Cut the tomato into segments.

- Peel the eggs and cut them into segments as well.

- Place the tomato on the plates where you are going to serve and on top of the cooked egg segments.

- Add a can of tuna to each dish and distribute the cockles.

- Also distribute the black olives.

- In a small bowl, pour the oil, vinegar and coffee and mix well.

- Pour the vinaigrette over the salad at the moment of serving.

Bon appétit!