Aubergine stuffed with vegetables and Bolognese sauce

 

Today's recipe is perfect to take advantadge of soma ingredients that you have of another dishes, since we had several half-cooked vegetables at home and a bit of bolognese sauce that we had left over. On these occasions, we sometimes make lasagna, ratatouille, puree, or as in this case, stuffed aubergines.

Ingredients for 2 people:
- 1 large aubergine
- 1/2 onion
- 1/4 zucchini
- 1/4 leek
- 1 tomato
- 1/4 green pepper
- 5 tablespoons of Bolognese sauce
- Olive oil
- Salt

Recipe:
- Wash the aubergine and cut it in half lengthwise.
- Make transverse cuts in the pulp and sprinkle a little salt.
- Let it sit for 15 minutes.
- Dry the aubergine and place it in the microwave and cook for 7 minutes at 800W.
- When finished, remove the pulp scraping with the help of a spoon but being careful not to damage the skin.
- Wash all the vegetables.
- Peel the onion and zucchini.
- Cut the vegetables into similar size squares, including the pulp of the aubergine.
- Sauté the vegetables in a frying pan with a splash of olive oil until golden.
- Add the Bolognese sauce and mix everything for a few seconds.
- Fill the aubergines and serve immediately.

Bon appétit!

Bolognese lasagna in microwave

 

We have always liked lasagna, it is a delicious Italian dish that we usually prepare at home. We often make it when we have several leftovers from other dishes, since combining it with vegetables is great. In this case, we have prepared it with a Bolognese filling, which you can also use to accompany it with pasta, fill aubergines...

Ingredients for 2 servings:

- 8 pre-cooked lasagna plates

- 10 oz of minced meat

- 1 large carrot

- 1 onion

- 3 ripe tomatoes

- White wine

- Salt

- Black pepper

- Olive oil

- Grated cheese

For the bechamel:

- 0.8 oz of butter

- 0.8 ozof flour

- 10 oz of milk

- Salt

Recipe:

- Hydrate the lasagna plates for 10 minutes in cold water.

- Peel the onion and carrot and cut them into small squares.

- Wash the tomatoes and cut them into very small pieces.

- In a large skillet with a drizzle of olive oil, sauté the onion and carrot until soft.

- Add the meat and cook until golden.

- Grate the tomatoes and strain them to make a sauce without lumps.

- Add the tomato and mix so that all the ingredients are well integrated.

- Pour a splash of white wine and let it cook for a few minutes so the alcohol evaporates.

- Sprinkle a little salt and black pepper and add the tomato, mix well.

- In a medium skillet, heat the butter until melted.

- Add the flour and stir continuously until golden.

- Pour the milk little by little while mixing to form the béchamel.

- When you have added all the milk, sprinkle a little salt and keep stirring continuously until the béchamel thickens.

- Assemble the lasagna by placing a layer of pasta, another of the Bolognese and so on until you have 4 layers, ending with a layer of Bolognese.

- Pour the bechamel on top.

- Grate cheese and heat it in the microwave for 2 minutes at 800W so that it melts.

Bon appétit!

Potatoes with Ribs in Crock Pot

 

Today we bring you a very easy recipe to prepare in your Crock Pot. It reminds us of our childhood, since our mothers and grandmothers often prepared it in winter and we loved it, do you usually prepare it?

Ingredients for 2 servings:
- 14 oz of marinated ribs
- 10 oz of potatoes
- 1 clove garlic
- 1/4 onion
- 1 ñora
- Meat broth
- Oil
- Salt

Recipe:
- Wash and peel the potatoes.
- Chop them into medium pieces.
- Peel the onion and garlic, cut them into small squares.
- Moisturize the pepper for 10 minutes in warm water.
- With the help of a knife, scrape the pulp.
- Place the potatoes in the bucket of your pot and sprinkle a little salt.
- Add the ribs, onion, garlic, pulp of the ñora and a splash of oil.
- Pour the broth until the potatoes and ribs are covered.
- Cook for 4 hours in HIGH.

Bon appétit!

Marinated olives

Today's recipe is a typical starter in our house when we have guests or when we prepare the aperitif on the weekends, and is that these olives like everyone for their great taste, and on top of that they are very easy to prepare!

Ingredients:

- 7 oz of black olives with bone

- 10 pickled onions

- 2 garlic cloves with skin

- Salt

- 1/2 teaspoon of hot paprika

- 1/2 teaspoon sweet paprika

- Olive oil

- vinegar

Recipe:

- Drain the olives and onions and place them in a bowl.

- Crush the two garlic cloves with the skin a little and add them to the bowl.

- Add the paprika and a little salt.

- Pour a splash of vinegar and another of olive oil.

- Mix all the ingredients well and let it marinate at room temperature, mixing again from time to time.

*Tip for cookers: they have more taste from one day to the next, since they have more flavor from the maceration.

Bon appétit!