Warm salad of provolone cheese, salmon and prawns

These days are very hot, so we want light recipes like this salad, with very different ingredients so you do not get bored eating the same thing, surely if you eat this salad, it will become one of your favorites.

Ingredients for 2 people:
- 4.5 oz of canons
- 3.5 oz of smoked salmon
- 4.5 oz of small peeled prawns
- 6 tablespoons of sweet corn
- 2.8 oz of green olives
- 2 slices of provolone cheese
- Oregano
- Olive oil

Recipe:
- Place the canons on the plate or source as a base.
- Pour a little olive oil on them.
- Heat the provolone cheese in a frying pan (without olive oil) over medium heat until it softens, it will melt a little on both sides.
- Meanwhile, cut the smoked salmon into strips.
- Drain prawns, corn and olives.
- Place the hot cheese on the canons.
- Add the rest of the ingredients that you already had prepared.
- Sprinkle some oregano on top.

Bon appétit!

Cups of watermelon with cheese and cucumber salad

Today I bring you a super refreshing and very colorful starter to prepare when you have guests, they will surely love the combination of flavors!

Ingredients for 10 pcs:

- 1/4 watermelon

- 1/4 cucumber

- 2 oz of cheese

- 1/4 avocado

- Basil

- Lemon juice

- Olive oil

Recipe:

- Cut the watermelon into thick slices, remove the skin and, with a knife, cut the cups of the same size.

- With the help of a punch, make a hole through the top (without reaching the bottom), to put the salad inside.

- Wash the cucumber and cut it into very small squares.

- Remove the pulp from the avocado and cut into squares of the same size as the cucumber.

- Cut the cheese in the same way and reserve some mini wedges like those in the picture to decorate.

- Mix the cucumber, cheese and avocado in a bowl.

- Pour a splash of lemon juice, another of oil and stir well.

- Fill the watermelon cups with the salad and decorate with the mini wedge of cheese and a couple of basil leaves.

Bon appétit!

Aubergine stuffed with banana

Today we bring you this recipe that perhaps creates a bit of controversy for the strange mixture of ingredients, but we encourage you to prepare these aubergines stuffed with bananas after tasting them in a restaurant.

We were curious to know how was the mixture of sweet and salty and we liked it very much, although after all, on many occasions we have taken the aubergines with a hint of honey, but the banana puree gives another great touch .

Ingredients for 2 servings:

- 1 aubergine

- 1 egg

- Flour

- Oil

- 1 ripe banana

- Salt

Recipe:

- Wash the aubergine, peel it and cut it into medium slices.

- Put the aubergine in water with salt for about 20 minutes to remove the bitterness.

- Dry the slices well and flour them.

- Pass them later in egg.

- In a large skillet with a dash of olive oil, fry the slices of aubergine until golden.

- Peel the banana and mash it with a fork.

- Fry in another medium pan with a few drops of oil for 10 minutes to take more flavor.

- Beat the mashed banana with a blender.

- Place a spoonful of mashed potatoes over the aubergine slices and place another one on top as if it were a sandwich.

Bon appétit!

Cucumber carpaccio with tzatziki sauce

This recipe is very simple and ideal to cool off when it's very hot. You can take it as a single dish or as a garnish for meat or fish.

Ingredients for 2 servings:

- 2 cucumbers

- 1 natural yogurt

- 1 tablespoon of olive oil

- Dry mint

- 1/2 clove of garlic

- Half lemon juice

- Salt

- Ground black pepper

Recipe:

- Wash and peel the two cucumbers.

- Cut into thin slices one of them and then cut the slices in half.

- Put it on the plate in a circle.

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

- Cut the other cucumber into small strips.

- Mix in a bowl with yogurt, oil, mint, chopped garlic, lemon juice, a pinch of salt and black pepper.

- Place the tzatziki sauce on the cucumber carpaccio and serve cold.

Bon appétit!

Spaghetti with cheese sauce, salmon and asparagus

Today we bring you a very good recipe and very easy to make, we prepared it with some smoked salmon and green asparagus that we had left over from another elaboration, it's perfect!

Ingredients for 2 servings:

- 6.5 oz of whole spaghetti

- 7 oz of cream for cooking

-3 oz of smoked salmon

- 6 green asparagus

- Cured cheese

- Semi-cured cheese

- Salt

- Pepper

- Olive oil

Recipe:

- In a pot with boiling water and a little salt, cook the spaghetti for the time indicated by the manufacturer.

- Wash the asparagus and remove the part of the stem that is soft.

- Cut them into pieces of approximately 2 cm and place them in a pan with a drizzle of olive oil until golden.

- Cut the smoked salmon into cubes.

- Grate the two cheeses (the amount is to taste) and reserve them.

- Pour the cream to cook in the pan with the asparagus, add the grated cheeses and stir until they are melted and integrated with the cream.

- Also incorporate the smoked salmon.

- Sprinkle a little salt and pepper on the sauce.

- Drain the spaghetti when they are al dente and mix with the sauce.

Bon appétit!