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!