Potato chips in the microwave

Today we bring you the recipe for the classic potatoe chips, like those from the bag, but healthier, because we make them at home and have less oil (and no additives) than the industrial ones.

Ingredients:

- 9 oz of potatoes

- Salt

- Olive oil

Recipe:

- Wash the potatoes and peel them.

- Cut into slices as thin as possible. We have used a mandolin.

- In a container suitable for the microwave, place a sheet of baking paper on the base.

- Put the potato slices on top of the baking paper without the slices touching each other. (You will have to do several runs).

- Pour a splash of oil over the potatoes and sprinkle a pinch of salt on top.

- Cook in the microwave for 3 and a half minutes at 800W. (The first time you have to control the potatoes because you can vary the time from one microwave to another).

- The potatoes should be crispy and a little golden.

- Remove the container and place the potatoes on a rack so that they finish cooling and stay crispy.

Bon appétit!

Horchata cake

Today we want to give you some idea to drink the star drink of the summer: the horchata, and if you love it, you can not miss this horchata cake, it sure surprises you!

Ingredients for 2 servings:

- 14 oz of horchata

- 1 packet of curd

- 3 spoonfuls of sugar

- 2 cheeses

- 8 cookies

- 2 butter spoons

- Cinnamon powder

Recipe:

- In a mincer, crush the cookies until they are powder.

- Heat the butter in the microwave for a few seconds until it melts.

- Put a sheet of baking paper on the mold so that later it is easier to remove the cake.

- Mix the ground biscuit with the butter and place it on the base of the mold.

- Let cool in the fridge so that it stays more compact.

- In a saucepan, heat the horchata, sugar and cheese until they melt and mix well.

- Remove from the heat and beat a little with the blender to make sure everything is well mixed.

- Add the curd powder and stir well with rods so that no lumps remain.

- Pour it on the base of biscuits carefully so that it does not fall apart and let cool in the refrigerator for a few hours until it settles completely.

- Remove the mold and sprinkle a little ground cinnamon on top.

Bon appétit!

Chards with paprika

Today's recipe is perfect to get anyone at home eat chards, a vegetable with many properties but with bad reputation, like spinach, and that is how it camouflages its flavor, we love it that way!

Ingredients for 2 servings:

- 10 oz of Chards

- 2 medium potatoes

- 4 cloves of garlic

- Olive oil

- Sweet paprika

- Salt

Recipe:

- Thoroughly wash the chards and potatoes.

- In a large pot with boiling water and a pinch of salt, cook the chards and potatoes until soft.

- Drain well in a colander.

- Make a cut in the garlic cloves (without cutting them in half) so they do not jump into the oil.

- In a large skillet with a drizzle of olive oil, sauté the garlic over medium heat until golden.

- Add the chards and potatoes and sauté for 5 minutes to catch the garlic flavor.

- Sprinkle sweet paprika to taste and stir well.

- Mix one more minute and serve.

Bon appétit!

Sausages with white wine

Today we bring you a very simple recipe that many of you prepare at home, and that is a traditional dish that enhances the flavor of fresh sausages that you can find in any butcher shop.

Ingredients for 2 servings:

- 8 white fresh sausages

- 1 onion

- 5.3 white wine

- 7 oz of chicken broth

- Olive oil

Recipe:

- Peel the onion and cut it into julienne.

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

- Before it is golden, add the sausages.

- When both the onion and the sausages are browned, pour the white wine and let it cook for a few minutes until the alcohol evaporates.

- Add the chicken broth and let it cook for 10-15 minutes until the sauce is reduced.

Bon appétit!

Spaghetti with tuna

Today we bring you a super fast recipe to prepare that can get you out of more than one hurry, it's ready in 10 minutes, and it's great!

Ingredients for 2 servings:

- 6.5 oz of spaghetti

- 2 cans of tuna in natural

- 2.7 oz of green pitted olives

- 2.7 oz of black pitted olives

- 2 ripe tomatoes

- 1 clove of garlic

- Salt

- Black pepper

- Olive oil

- Oregano

Recipe:

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

- Peel the clove of garlic and cut it into small squares.

- Drain the tuna and the olives.

- Cut the olives into slices (about 3 per unit).

- Wash the tomato and cut it into unequal medium pieces.

- In a large skillet with a splash of oil, sauté the garlic until golden.

- Add the tomato and sauté until its size is reduced a little.

- Add the olives and tuna and fry a couple of minutes more.

- Add salt and pepper to the sauce and sprinkle a little oregano.

- Drain the spaghetti and add them to the pan.

- Mix everything well.

Bon appétit!