Lentil and walnut pate

Today's recipe is perfect for a healthy and rich snack, full of properties thanks to lentils and walnuts. You sure love it!

Ingredients:

- 3.5 oz of lentils

- 1 small potato

- 0.35 oz of walnuts

- Olive oil

- 1.8 oz of vegetable broth

- Salt

- Black pepper

- 2 whole walnuts to decorate

- Bread

Recipe:

- Wash the potato well and cook it in boiling water with a pinch of salt.

- Peel the potato and cut it into several pieces.

- Let the lentils soak for 12 hours.

- Boil the lentils in boiling water with a little salt until they are soft.

- In a glass suitable for a blender, add the cooked lentils, the potato, the walnuts, a splash of olive oil, a pinch of salt and pepper.

- Beat everything well and gradually add the vegetable broth until the pate has a creamy texture.

- Toast several slices of bread and place the pate on top.

- Decorate with a walnut on each toast.

Bon appétit!

Pumpkin gnocchi with blue cheese sauce

 

Today's recipe is very easy to make, at first it may seem very laborious, but it is not that much, and the satisfaction of making your own fresh pasta and then eating it is priceless. In addition, it is a recipe that you can make with your kids, surely you will spend a very fun morning together.

Ingredients for 2 people:

- 7 oz of clean pumpkin (seedless and peeled).

- 5.3 oz of flour

- 1 egg white

- Oil

- Salt

- 3.5 oz of cream

- 1 oz of blue cheese

- 0.25 oz of butter

- 1 tablespoon of white wine

- Chopped parsley

Recipe:

- Cut the pumpkin into medium pieces.

- In a frying pan with a few drops of olive oil, sauté the pumpkin over medium heat until it softens. (You can also do this step in the oven if you prefer.)

- Crush the pumpkin in a glass suitable for a blender.

- Place it in a large bowl and add half of the flour.

- Sprinkle a little salt, add the egg white and the rest of the flour.

- Knead well for 4-5 minutes until you get a manageable dough.

- Cover the bowl with a cloth and let it rest for 5 minutes.

- Sprinkle a little flour on the counter and put the dough on top.

- Start making elongated rolls with it that are approximately 1cm thick.

- Cut the rolls into pieces of approximately 1cm long (it is important that you do not make them much larger, since when they cook they are very fattening and otherwise they will be too large).

- When you have them cut, pass a fork through the upper part, to make the classic slits of the gnocchi.

- Cook them in plenty of boiling water.

- When you see that they float, let them cook for two more minutes and then drain them.

- For the sauce, heat the butter and blue cheese over medium heat in a saucepan, mixing continuously until they melt.

- Pour in the white wine and cream and continue stirring all the time.

- Cook the sauce for approximately 5 minutes until all the ingredients are well integrated and the sauce has thickened a little.

- Mix the gnocchi with the sauce.

- Sprinkle a little chopped parsley on top.

Bon appétit!

Aubergine stuffed with vegetables and Bolognese sauce

 

Today's recipe is perfect to take advantadge of soma ingredients that you have of another dishes, since we had several half-cooked vegetables at home and a bit of bolognese sauce that we had left over. On these occasions, we sometimes make lasagna, ratatouille, puree, or as in this case, stuffed aubergines.

Ingredients for 2 people:
- 1 large aubergine
- 1/2 onion
- 1/4 zucchini
- 1/4 leek
- 1 tomato
- 1/4 green pepper
- 5 tablespoons of Bolognese sauce
- Olive oil
- Salt

Recipe:
- Wash the aubergine and cut it in half lengthwise.
- Make transverse cuts in the pulp and sprinkle a little salt.
- Let it sit for 15 minutes.
- Dry the aubergine and place it in the microwave and cook for 7 minutes at 800W.
- When finished, remove the pulp scraping with the help of a spoon but being careful not to damage the skin.
- Wash all the vegetables.
- Peel the onion and zucchini.
- Cut the vegetables into similar size squares, including the pulp of the aubergine.
- Sauté the vegetables in a frying pan with a splash of olive oil until golden.
- Add the Bolognese sauce and mix everything for a few seconds.
- Fill the aubergines and serve immediately.

Bon appétit!

Bolognese lasagna in microwave

 

We have always liked lasagna, it is a delicious Italian dish that we usually prepare at home. We often make it when we have several leftovers from other dishes, since combining it with vegetables is great. In this case, we have prepared it with a Bolognese filling, which you can also use to accompany it with pasta, fill aubergines...

Ingredients for 2 servings:

- 8 pre-cooked lasagna plates

- 10 oz of minced meat

- 1 large carrot

- 1 onion

- 3 ripe tomatoes

- White wine

- Salt

- Black pepper

- Olive oil

- Grated cheese

For the bechamel:

- 0.8 oz of butter

- 0.8 ozof flour

- 10 oz of milk

- Salt

Recipe:

- Hydrate the lasagna plates for 10 minutes in cold water.

- Peel the onion and carrot and cut them into small squares.

- Wash the tomatoes and cut them into very small pieces.

- In a large skillet with a drizzle of olive oil, sauté the onion and carrot until soft.

- Add the meat and cook until golden.

- Grate the tomatoes and strain them to make a sauce without lumps.

- Add the tomato and mix so that all the ingredients are well integrated.

- Pour a splash of white wine and let it cook for a few minutes so the alcohol evaporates.

- Sprinkle a little salt and black pepper and add the tomato, mix well.

- In a medium skillet, heat the butter until melted.

- Add the flour and stir continuously until golden.

- Pour the milk little by little while mixing to form the béchamel.

- When you have added all the milk, sprinkle a little salt and keep stirring continuously until the béchamel thickens.

- Assemble the lasagna by placing a layer of pasta, another of the Bolognese and so on until you have 4 layers, ending with a layer of Bolognese.

- Pour the bechamel on top.

- Grate cheese and heat it in the microwave for 2 minutes at 800W so that it melts.

Bon appétit!

Potatoes with Ribs in Crock Pot

 

Today we bring you a very easy recipe to prepare in your Crock Pot. It reminds us of our childhood, since our mothers and grandmothers often prepared it in winter and we loved it, do you usually prepare it?

Ingredients for 2 servings:
- 14 oz of marinated ribs
- 10 oz of potatoes
- 1 clove garlic
- 1/4 onion
- 1 ñora
- Meat broth
- Oil
- Salt

Recipe:
- Wash and peel the potatoes.
- Chop them into medium pieces.
- Peel the onion and garlic, cut them into small squares.
- Moisturize the pepper for 10 minutes in warm water.
- With the help of a knife, scrape the pulp.
- Place the potatoes in the bucket of your pot and sprinkle a little salt.
- Add the ribs, onion, garlic, pulp of the ñora and a splash of oil.
- Pour the broth until the potatoes and ribs are covered.
- Cook for 4 hours in HIGH.

Bon appétit!