I tried this recipe because I wanted to use an apple I had at home in an original way, and i love the result! I encourage you to try this custard, it may not be easier to do!
Ingredients:
- 2 eggs
- 3/4 cup sugar
- 1 cup milk
- 8 cookies
- 1 red apple
- Liquid caramel
* Measures vessels are 6.76 oz, a regular cup as we all have at home.
Recipe:
- In a bowl mix the eggs and sugar.
- Add the milk and cookies previously crushed.
- Shred the apple and add it too.
- Remove everything and whisk with a mixer or in a blender until you have a smooth uniform cream.
- In a microwaveable dish, put the caramel at the base.
- Pour the mixture over and cook in the microwave for 7 minutes at 800W (I recommend you put less time and check with a toothpick if it is well done or needs more time, because every oven is different and maybe in yours needs less time).
- Let cool and unmold.
Bon appétit!
Today we return with another recipe for a light meal or an appetizer. I encourage to try it, because with the vinaigrette, zucchini, despite being crude, has a rich flavor.
Ingredients for 2 servings:
- 1 medium zucchini
- 1/2 tomato
- 1.76 oz of green pitted olives
- 1 teaspoon of capers
- 1/2 of lemon juice
- Olive oil
- Vinegar of Módena
- 5 nuts
- Grated Emmental cheese
Recipe:
- Wash and cut zucchini into thin slices using a mandolin.
- Place on the plate where you are going to serve.
- Sprinkle lemon juice over.
- Cut into squares tomato, olives and capers and throw them over the zucchini.
- Pour a splash of olive oil and the vinegar of Módena.
- Sprinkle over the grated cheese and chopped nuts.
Bon appétit!
You can combine chimichurri sauce with vegetables, like today, with meat, with fish ... it's good with many dishes and gives a rich flavor and a little spicy.
Ingredients for 2 servings:
- 1 large zucchini
- 1 cup of water
- 1 tablespoon of salt
- 1 clove of garlic
- 4 tablespoons of oregano
- 1 tablespoon of cayenne pepper
- 1 teaspoon of black pepper
- 4 tablespoons of olive oil
- 1 tablespoon of vinegar
- 1 leaf of bay
Recipe:
- Wash and cut the zucchini into thin slices using a mandolin.
- Fry over medium heat in a pan with olive oil until browned on both sides.
- While the zucchini is done, slice the garlic into very small pieces and reserve.
- Insert the glass of water with a tablespoon of salt in the microwave for about 40 seconds until hot.
- Stir well to dissolve the salt.
- Pour the water over a large bowl and add the chopped garlic, oregano, cayenne pepper, black pepper, olive oil, vinegar and the leaf of bay.
- Mix well until the sauce is formed and allowed to cool to room temperature.
- Place the zucchini on a plate with paper towels to remove excess oil.
- Serve and pour over the chimichurri sauce or serve it in a bowl.
Bon appétit!
Today we return with another recipe "firefighting", those that can be prepared in 10 minutes when you do not know what to do.You'll love!
Ingredients for 2 servings:
- 7.05 oz of macaroni
- 5.29 oz of liquid cream
- 1 tablespoon of margarine
- A splash of white wine
- Ground black pepper
- 1 stock cube
- Salt
- Oil
- Chopped parsley
Recipe:
- Cook the macaroni in boiling water until they are al dente and drain.
- In a skillet, melt margarine over low heat.
- Pour a splash of white wine and let the alcohol evaporate for a few minutes.
- Add the stock cube and stir well.
- Add the cream, black pepper and stir to mix everything well.
- Mix the sauce with macaroni and sprinkle some chopped parsley on top.
Bon appétit!
Today's recipe is very versatile, you can adapt the fill to what you have at home or what you want at the time. Which I propose today is very rich and very healthy, I recommend it for a light dinner.
Ingredients for 2 servings:
- 11 peppers of Piquillo
- 1 large sheet of lettuce
- 5 crab sticks
- 1 can of tuna in brine
- 1 boiled egg
- 1 pinch of onion
- 1 dash of milk
- 1 cheese portion
- Salt
- Pepper
- Oil
Recipe:
- Drain well piquillo peppers to remove the broth.
- In a blender, shredd the lettuce, crab sticks, tuna, egg and pinch of onion. Reserve.
- In a glass suitable for blender, enter 3 red peppers, a dash of milk, the cheese portion, a pinch of salt and pepper and a drizzle of oil.
- Whisk well until you have a smooth sauce not too dense. (If you have it thick, you can add a little more milk while you continue mixing to make it a little more liquid the texture).
- Take the remaining 8 piquillo peppers and fill them with a spoon with the mix you've crushed in the grinder.
- Place them on a plate and pour some of the sauce on top for garnish.
Bon appétit!
