Tuna lasagna with zucchini and mushrooms

Today we present this recipe for lasagne much more light and healthy than meat, as it is stuffed with tuna and vegetables, but just as delicious.

Ingredients for 2 servings:

- 6 sheets of pasta for lasagna

- 2 cans of tuna in natural

- 3.5 oz of mushrooms

- 1/2 zucchini

- 1 egg

- 1 can of cream cheese with manchego cheese

- Chopped parsley

- Olive oil

Recipe:

- Cook the lasagne pasta sheets in a saucepan with boiling water according to the manufacturer's instructions.

- When cooked, immerse them in a large bowl with very cold water, this will cut the cooking and will not stick.

- Drain the tuna.

- Cook the egg in boiling water for 10 minutes.

- Peel it, cut it into squares and reserve it.

- Wash the zucchini and cut it together with the mushrooms in squares.

- Fry in a pan with a drizzle of olive oil until golden.

- Mix it with the tuna and the egg.

- Dry lasagna pasta sheets with absorbent paper.

- Place one on the plate, add a generous layer of the filling, place another sheet, more filling and the last sheet.

- Heat the cheese cream for a few seconds in the microwave and pour over the lasagna.

- Sprinkle chopped parsley on top to decorate.

Bon appétit!

Artichokes stuffed with chicken and mushrooms

Artichokes are a very healthy ingredient in the Mediterranean diet, as it has many properties and, in addition, it has a very rich flavor that enhances any dish. 

Ingredients for 2 servings:

- 4 artichokes

- 1 chicken breast

- 3.5 oz of mushrooms

- 1/2 onion

- 1 can of cheese cream with Manchego Cheese 

- Chopped parsley

- Olive oil

Recipe:

- Wash the artichokes, remove the stem and outer leaves darker and harder until you have the most lighter.

- Cut the end so that the upper part is flat.

- Cook them in boiling water until tender.

- Cut the chicken breast into cubes.

- Peel the onion and cut it into squares together with the mushrooms.

- Sauté the chicken, mushrooms and onions in a pan with a drizzle of olive oil until golden.

- Sprinkle a little chopped parsley on top.

- Heat the cheese cream in the microwave.

- Mix it with most of the filling, reserving a bit to decorate.

- Fill the artichokes and place a little filling without the cheese on top.

Bon appétit!

Romanesco with romescu sauce

Today we are going to show you this original way of eating romanesco, a mixture between cauliflower and broccoli that will hook you up because of its original appearance and its delicate flavor.

Ingredients for 2 servings:

- 1/2 romanesco

- 2 ripe tomatoes

- 1 spicy red pepper

- 1 clove garlic

- 1 oz of raw almonds

- 1 slice of bread 

- 1/2 teaspoon of paprika

- 1 cayenne

- 1 glass of very hot water

- 1/2 teaspoon of vinegar

- Olive oil

- Salt

- Black sesame

Recipe:

- Soak the spicy red pepper in a bowl with hot water and make a hole with a knife so that the water enters well and submerges completely.

- Steam the romanesco in a bamboo steamer for 8 minutes.

- Open the spicy red pepper and remove the seeds.

- Place the inside face up and with a knife, scrape the flesh to separate it from the skin. Reserve it.

- Cut the tomato into several pieces.

- In a pan with a drizzle of olive oil, sauté the bread cut into pieces and crushed garlic.

- Add the almonds and the meat of the spicy red pepper.

- When everything is golden, add the paprika and stir.

- Immediately add the tomato in pieces and let it sauté for 3 more minutes.

- Pour everything into a glass suitable for blender with half of the water very hot, a good squirt of olive oil, vinegar and a pinch of salt.

- As you go beating, go adding more water until you get the texture you want.

- Serve with a little sauce on the base, the romanesco on top and sprinkle some black sesame seeds on top to decorate.

Bon appétit!

Fusilli with avocado pesto

Today we bring you a perfect vegetarian recipe very healthy to enjoy pasta with a delicious sauce, very creamy. 

Ingredients for 2 people:

- 6.34 oz of fusilli

- 10 cherry tomatoes

- 1 avocado

- 1 clove garlic

- Fresh parsley

- 1 tablespoon of fried almonds

- 2 tablespoons of lemon juice

- Water

- Olive oil

- Salt

Recipe:

- In a pan with boiling water, cook the fusilli for as long as the manufacturer indicates.

- Drain well and reserve.

- Peel the garlic, cut it in half and remove the heart.

- Wash the fresh parsley and remove the stems.

- Cut the avocado in half and extract the pulp.

- In a mincer, crush the parsley, garlic, avocado, almonds, lemon juice until you form a paste.

- Add water little by little and crush again until a light sauce is formed.

- Cut the cherry tomatoes in half.

- In a pan with a drizzle of olive oil, sauté the tomato until golden.

- Mix avocado pesto with fusilli, place and add cherry tomatoes.

- Decorate with a sprig of fresh parsley.

Bon appétit!

Artichoke chips

Today we bring you a dish that can be shared as an appetizer, as a first course or as a accompaniment, but whatever it may be, it will be loved by your guests. It is an original way of eating vegetables and also very easy to prepare.

Ingredients for 2 servings:

- 2 artichokes

- Coarse salt

- Olive oil

Recipe:

- Wash the artichokes well and cut the trunk.

- Remove the first dark green and hard leaves until you get to the lightest and tender ones. (You can save the trunk and these leaves that you have removed around the heart of the artichoke to make broth, they will give it a great flavor).

- Cut the artichokes in half vertically.

- With the help of a mandolin or a very sharp knife, cut sheets as thin as possible.

- In a pan with very hot olive oil, sprinkle a little coarse salt.

- Fry the artichokes until golden but keeping their green color in the lower part.

- Place them on absorbent paper to remove the excess oil.

Bon appétit!