Today's recipe is a different way of eating legumes, you don't need always eat them in stew!
Ingredients for 2 servings:
- 7.05 oz of chickpeas
- 5.29 oz of assorted mushrooms
- 3.52 oz of ham
- Chopped parsley
- Olive oil
Recipe:
- Cook the chickpeas in a pressure cooker for 20 minutes.
- Drain and reserve.
- Cut the mushrooms and ham into squares.
- In a skillet with a little olive oil over medium heat fry the mushrooms until golden.
- When missing a couple of minutes to get ready, add the ham and let it finish a few minutes.
- Add the chickpeas and stir well to catch the flavor.
- Sprinkle some chopped parsley on top.
*Tip: If you want you can add a few tablespoons of tomato sauce at the same time that you add the chickpeas to the pan to have a dish juicier, but it's not essential.
Bon appétit!
Do you want something sweet and don't have anything at home? Well, you can make these delicious muffins in just 5 minutes, take note!
Ingredients:
- 1 egg
- 1 part of milk
- 1 part of oil
- 1 part of sugar
- 2 parts of flour
- 1/3 teaspoon of baking powder
- Ground cinnamon
*Tip: I used as a measure the silicone molds where I made muffins and had 7 units.
Recipe:
- In a bowl whisk the egg, milk and oil until well blended.
- Add the flour, sugar and baking powder and beat with mixer for 30 seconds until you have a uniform cream.
- Fill the molds of the muffins and cook in the microwave at 75% power (in my case are 600W) for 3-4 minutes.
- Check that are well done clicking with a toothpick, if it comes out clean they are ready.
- Let them warm for two minutes and then take them out of the mold.
- Sprinkle a little cinnamon on top to decorate.
*Tip: remember that the time of cooking in the microwave is approximate depending on how many muffins you do at the same time (I did 7 at the same time), if you prefer to do it in two times of 3 or 4 muffins, time will be less) to avoid overdone the muffins.
Bon appétit!
We tried this original salad to eat the radishes of the urban garden we have at home, and we will repeat!
Ingredients for 2 servings:
- 8 radishes
- 2.11 oz of fresh cheese
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of honey
- Chopped parsley
Recipe:
- Wash the radishes and remove the two extremes. Cut into thin slices.
- Cut the fresh cheese into cubes.
- Place the slices of radish on the base of the plate and the cheese cubes.
- Sprinkle some chopped parsley on top.
- In a bowl mix oil, balsamic vinegar and honey and stir until you have a smooth sauce.
- Pour the sauce over the radishes and cheese.
Bon appétit!
Today's recipe is based on a classic appetizer: Spanish omelette with peppers. The taste is the same but the presentation is more original. Don't you love it?
Ingredients for 2 servings:
- 2 green peppers
- 4 eggs
- 5 potatoes (2 large and 3 medium)
- 3/4 of onion
- Salt
- Flour
- Oil
Recipe:
- Wash the peppers, cut the top and pull out all the seeds. Dry them well and reserve.
- Wash, peel the potatoes and cut them into thin slices.
- Peel the onion and cut into strips.
- In a pan with olive oil, fry the potatoes and onion until they are soft and starting to brown.
- Put a little salt and mix well.
- Drain the excess of oil in a colander for a few minutes.
- Beat the eggs in a bowl, pour the potatoes and onions, put another little of salt and stir everything until it is well mixed.
- Grab one of the peppers upright and begin to fill with a teaspoon. (If you have trouble, you can push it with a toothpick or if you have at home, ideally with a long wooden stick such as skewer)
- When filling completely, sprinkle some flour on top so it will not come out when you fry the peppers.
- Repeat the same steps to fill the other pepper.
- In a skillet with a little oil (use part of the one that you used to fry potatoes), fry the peppers until the outside are browned and tender.
- Place them on a plate with paper towels to remove the excess of oil and let stand a few minutes.
- Cut the peppers into slices of approximately 1 cm and serve.
Bon appétit!
Today's recipe is ideal to replace the pasta for vegetables and make a healthier dish, try it with kids!
Ingredients for 2 servings:
- 2 zucchini
- 4 tablespoons of tomato sauce
- 5 mushrooms
- 1/4 of onion
- 1 tablespoon of olive oil
- 1 dash of white wine
- Parsley
- Black pepper
Recipe:
- Wash the zucchini, peel them and with a potato peeler, cut into thin strips.
- Cook the strips in boiling water for 2 minutes and drain well.
- Cut the onion and mushrooms into small squares.
- In a skillet with a tablespoon of olive oil, fry the onion and mushrooms until golden.
- Add a splash of white wine, let it reduce, add the tomato sauce, a pinch of pepper and stir everything well.
- Serve the zucchini, pour the sauce over and sprinkle parsley on top.
Bon appétit!
