Banana chips in microwave

At home we love to snack between meals, so we have prepared these banana chips so that at least the snack is a little healthier. We usually do it a lot with vegetables or fruits (we've already uploaded the recipe for artichoke chips and zucchini chips with cheese). Do you dare to prepare one? Tell us in comments which one is your favorite or which one you would like to try!

Ingredients:

- 2 bananas

- Olive oil

Recipe:

- Peel the bananas.

- Cut them into very thin slices with a mandolin.

- In a microwave-safe dish, put baking paper on the base so that the chips do not stick.

- Place the banana slices on the baking paper without touching each other.

- Pour a few drops of oil on the banana (if you can do it with a spray so that you add very little and it is more uniform).

- Cook in the microwave at 800W for 30 seconds.

- Flip the banana slices and cook for another 30 seconds.

- You will have to turn them 3-4 times (so that it cooks in total approximately 2.5-3 minutes).

- After this time, remove the slices and let them cool with the baking paper on a rack.

- Make several batches until you finish with the slices that you have split.

Bon appétit!

Piquillo peppers stuffed with walnut sauce

Today we present a very easy recipe that we often prepare at home: stuffed Piquillo peppers. In this case we have made a very easy filling to give prominence to the walnut sauce, with a very powerful flavor.

Ingredients for 2 servings:

- 6 piquillo peppers

- 5.3 oz of minced meat

- 1/4 green pepper

- 1/4 onion

- 1 carrot

- Olive oil

- Salt

- Black pepper

For the sauce:

- 1/2 onion

- 7 oz of milk

- 1 splash of white wine

- 1 heaping tablespoon of flour

- 2 oz of peeled walnuts

- Salt

- Olive oil

- 1/2 glass of water

Recipe:

- Drain the piquillo peppers in a colander.

- Wash the pepper and peel the onion and carrot.

- Cut the vegetables into small squares.

- Sauté them in a large skillet with a drizzle of olive oil until they become soft.

- Add the minced meat and mix well until golden.

- Sprinkle a little salt and pepper and mix again.

- For the sauce, peel the onion and cut it into small squares.

- Sauté in a skillet over medium heat until golden.

- Pour in the white wine and let the alcohol evaporate.

- Add the flour and mix well to brown.

- Add the walnuts.

- Pour in the water and mix well so that the sauce binds.

- Beat everything in a glass suitable for the blender, adding the milk little by little so that the sauce is lightened.

- Put it back in the pan with low heat to keep it warm.

- Fill the peppers with the meat and vegetables.

- Plate and pour the walnut sauce on top.

Bon appétit!

Crispy cheese and oregano

This appetizer always triumphs at home every time we prepare it, in addition, it is ideal to prepare if people come home by surprise and we do not have anything done, since it takes less than 5 minutes to prepare. Tell us what you think!

Ingredients:

- 5 slices of cheese (ours is Emmental)

- Oregano

Recipe:

- Take a pan slightly larger than the cheese slices.

- Cut squares of oven paper the size of the pan.

- Heat the pan (without oil or anything) over high heat and place a piece of oven paper and a slice of cheese on top.

- When it starts to melt, sprinkle oregano on top.

- Let it toast, place another piece of oven paper on top and turn it over.

- When it's toasted on the other side too, take it out of the pan.

- Cut the cheese slices into several pieces.

- Let them cool while you do more.

Bon appétit!

Roast Rabbit in Crock Pot

 

As you already know, at home we eat rabbit meat often, because it's delicious and it has very little fat, so it is very beneficial for our health. On this occasion, we have prepared it roasted in the Crock Pot, although other times we have prepared it in a traditional pot with garlic, lemon, white wine... you can find all these recipes in our blog.

Ingredients for 2 servings:

- 14 oz of rabbit loins cut into pieces

- 1 potato

- 1/2 onion

- Salt

- Black pepper

- Dried thyme

- 1 splash of white wine

- Olive oil

Recipe:

- Wash and peel the potato.

- Cut the potato into 1/2 cm slices.

- Peel the onion and cut it like the potato.

- Add a tablespoon of oil to the bottom of the Crock Pot pan.

- Place the potato covering the entire bottom.

- Sprinkle a little salt on the potatoes.

- Top with the onion.

- Add salt and pepper to the rabbit loins.

- Add them to the bucket.

- Sprinkle thyme over the rabbit.

- Pour the splash of white wine.

- Cook on HIGH for 2 and a half hours.

Bon appétit!

Pumpkin omelette

Today we bring you a perfect recipe for use, you know that we are very fans of these recipes so as not to throw away any ingredient that we have at home. This time we had a little pumpkin left over from making a risotto, so with a few more ingredients, we made a great dinner in no time. Do you dare to prepare it?

Ingredients:

- 9 oz of clean pumpkin (peeled and without pipes)

- 1 shallot

- 1/4 leek

- 3 eggs

- Salt

- Olive oil

Recipe:

- Cut the pumpkin into very thin slices (you can do it with a potato peeler).

- Peel the shallot and the leek and cut them into very small squares.

- In a large frying pan with a drizzle of olive oil, sauté the pumpkin, leek and shallot over medium heat until golden brown.

- Sprinkle a little salt and mix well.

- When the vegetables are golden brown, drain them well.

- Mix them in a large bowl with the beaten eggs and a pinch of salt.

- In another medium skillet with a few drops of oil, curdle the tortilla for 1 minute on each side. 

Bon appétit!