Salmon in papillote

Today's recipe is also perfect for those of you who do not like too much fish, because the lemon and vegetables camouflage a little the flavor and it’s very taste, and it’s done immediately!

Ingredients for 2 servings:

- 2 tais of salmon

- 3 medium sized potatoes

- Half onion

- 1/2 green pepper

- 1 lemon

- Olive oil

- Parsley

- Sal

Recipe:

- Wash, peel and cut the potatoes into slices about a middle finger.

- In a dish available for the microwave, place the potato slices, pour over them a drizzle of olive oil and a little salt and cook on high power for 5 minutes. Don’t worry if the potatoes are not almost soft after 5 minutes, it will end up with salmon.

- Put the potatoes on a plate, clean the dish suitable for the microwave and place baking paper on it (leaving a little on each side, because you have to wrap the fish).

- Cut the onion and green pepper into strips and fry in a skillet over medium heat until they are soft, not golden.

- Place the potatoes in the base of the dish with the baking paper, put the onion and green pepper, the tails of salmon, lemon slices and sprinkle parsley over top.

- Wrap the fish with the baking paper like a package and cook in the microwave on high power for 3 minutes.

- To serve, cut the paper with a cross form on the top and pull the paper.

*Tip: you can make this recipe with any fish, it is very healthy!

Bon appétit!

Cheescake with pumpkin jelly

Ingredients for 3 servings:

- 7 oz of cream for cooking

- 7 oz of semi-skimmed milk

- 1/3 of a container of cream cheese 

- ½ of powdered curd

- 2 tablespoons sugar

- 3 oz of cookies

- 1.5 oz of margarine

- Pumpkin jelly

Recipe:

- Put a sheet of baking paper on a plate

- Put a mold over the plate (I use one round that open at the top and below).

- Heat the margarine in the microwave for 10 seconds until melted.

- Grind the cookies with a grinder or blender (you can also do it by hand with a mortar and pestle) and then add the margarine.

- Stir to make a paste and cover the bottom of the plate

- Pressing slightly with your fingers to avoid gaps, this creates a uniform base. Save it in the fridge.

- In a glass, pour a splash of milk, add powdered curd, and stir well.

- In a pot, heat the remaining milk with cream over high heat.

- When it is almost boiling, turn heat to simmer and add cream cheese, sugar, and milk with curd.

- Let the mixture cool for 5-10 minutes

- Put in a blender and mix it well until it becomes liquid.

- Pour the mixture over the base of the cookies, being careful not to break it. You can use a spoon to pour it easily.

- Let it cool until reaches room temperature and then put it in the fridge for about ½ hour.

- When the cake has cooled down, spread the pumpkin jelly on top, making a uniform layer with a spoon.

Bon appétit!

Poached eggs with vegetables

Today's recipe is very light, because the egg is not fried, and the vegetables give it a tasty flavor.

Ingredients for 2 servings:

- 2 eggs

- 2 carrots

- 1 can of mushrooms

- ½ onion

- Salt

- Black pepper

Recipe:

- Wash the carrots, peel and cut them into strips.

- Slice the mushrooms and onion into strips.

- Fry in a pan with a little oil the onion, carrots and mushrooms until they are golden.

- In a saucepan heat water to boiling.

- Meanwhile, place some tracing paper over a small bowl, pour in a teaspoon of oil, raw egg and a pinch of salt.

- Wrap the egg with plastic wrap and tie a knot so it does not open.

- Repeat with the other egg.

- When the water starts boiling, put the two eggs wrapped in plastic wrap and leave for 4 minutes. (If you like your eggs underdone, let 3 ½ minutes).

- When the vegetables are golden, place them on the plate where you are going to serve.

- Unwrap and place the eggs over the vegetables.

- Sprinkle some black pepper on top.

Bon appétit!

Risotto of mushrooms (Risotto al funghi porcini)

This recipe is ideal to bring to the office, to surprise your guests in a special dinner ... it has an spectacular flavour!

Ingredients for 2 servings:

- 6.34 oz of rice “bomba”

- 28.21-31.74 oz of vegetable stock

- 5.29 oz of mushrooms

- 5.29 oz of wild mushrooms

- 3.52 oz of onion

- 1.41 oz of margarine

- 1.76 oz of parmesan cheese

- 3.52 oz of white wine

- 2 cloves garlic

- Olive oil

- Black pepper

- Sal

Recipe:

- Heat the vegetable stock and keep it hot in a ladle, without allowing it to boil.

- Cut the mushrooms and the wild mushrooms into thin slices.

- Peel the garlic cloves, cut them into very small pieces and fry over low heat in a pan with 5 tablespoons of oil.

- When the garlic is golden, add the mushrooms and wild mushrooms, a little salt and pepper and stir everything well.

- When the mushrooms are soft, remove the pan from the heat and reserve.

- Peel the onion, cut into cubes and fry over medium heat in a large pan with 0.88 oz of margarine and 2 tablespoons of oil.

- When the onion is soft, add the rice and stir continuously for two minutes.

- Pour the white wine and reduce the heat down until it has almost completely evaporated.

- Add the reserved mushrooms and wild mushrooms, and pour 3 scoops of the stock.

- Return to cook over medium heat, stirring often until it has evaporated almost of the stock, and continue adding a ladle of stock until the rice is done and the texture of the sauce is creamy.

- When the rice is just right, add the grated Parmesan cheese and the remaining margarine and stir for a while so until everything is well distributed.

Bon appétit!

Hummus

This recipe is the perfect starter when you have guests. 

Ingredients for 2 servings:

- 5.29 oz of chickpeas

- 2 tablespoons of sesame seeds

- The juice of ¼ lemon

- 1/4 clove garlic

- 1/2 tablespoon cumin

- 3.52 oz of water

- A pinch of salt

- Paprika

- Olive oil

Recipe:

- Cook the chickpeas in a pan of hot water until they get soft.

- Add in a cup for the blender the chickpeas, sesame seeds, lemon juice, garlic, cumin and salt and beat it well until you have a smooth paste.

- Place in a bowl and sprinkle paprika on top.

- Pour a dash of olive oil on top and serve with toasted bread.

Bon appétit!