This appetizer is very popular for its low calories content and lots of vitamins, don't wait any longer to prepare it at home!
Ingredients:
- 2 carrots
- 6 cherry tomatoes
- 1 cucumber
- 12 peaks of bread
- 6 stalks of celery
- 1 Greek yogurt
- 1 teaspoon of chopped fresh mint
- 1 clove of garlic
- Salt
Recipe:
- The first is to make the tzatziki sauce: cut half cucumber, peel it and scratches. Leave about 20 minutes on a sieve to remove all the water it has.
- Peel and cut the garlic into small squares.
- Mix in a bowl the garlic, mint, Greek yogurt and a pinch of salt.
- Stir in grated cucumber when wrung well, stir everything well and let sit in the refrigerator for 2 hours to blend all the flavors.
- Wash the celery, the other half of cucumber, tomatoes and carrots.
- Clean the carrot skin with gloves polishing vegetables, which remove impurities from food while retaining the fiber, vitamins and minerals in the skin. Just scratch the surface and it is ready, it's very easy!
- Peel the cucumber and cut into sticks with carrot and celery.
- Put everything in a bowl along with the tzatziki sauce.
Bon appétit!
Today's recipe is an original way to eat spinach, because many times we just eat them cooked, so sure to delight the whole family!
Ingredients for 15 packets:
- 15 chard leaves
- 10.6 oz of minced meat
- 1/4 of onion
- 1 clove of garlic
- 2 tablespoons of capers
- 2 tablespoons of mustard
- 2 tablespoons of ketchup
- 1 teaspoon of hot paprika
- 1 dash of lemon
- Olive oil
- Salt
- Black pepper
Recipe:
- Wash the chard leaves, cut the stalks and dry them with absorbent paper.
- Chop the onion into very small pieces and place them in a large bowl.
- Add the minced meat and capers and mix.
- Add a little black pepper, lemon, chopped garlic, mustard, ketchup and hot paprika and stir everything well until blended.
- Make small balls with the mixture and place each in the center of a chard leaf and wrap to form the package.
- Let cool for a while in the fridge to stay in shape.
- Pour a drizzle of olive oil on the packages and sprinkle some salt over.
Bon appétit!
This snack is ideal to serve with crackers as if it were an original starter of pâté. You'll love the taste!
Ingredients:
- 1.8 oz of dried tomato
- 6 green olives
- 1/2 clove of garlic
- 3 tablespoons of olive oil
- 1.8 oz of goat cheese
- 2 tablespoons of cream cheese
- Black pepper
- 3 large fresh basil leaves
Recipe:
- Moisturize the dried tomatoes in water for 2 hours and then trickles.
- In a vessel suitable to the blender, put the dried tomatoes, oil, garlic and a little black pepper. Whisk a little.
- Add green olives, basil, goat cheese and cream cheese and whisk again until you have a smooth paste.
- You can spread it on crackers to serve and pour a drizzle of olive oil on top.
Bon appetit!
Today's recipe is very fashionable, is ideal as a healthy and tasty accompaniment for meats and fish, or as an appetizer. We have made the classic version, but you can add cheese, bacon, ham ... and the result is spectacular!
Ingredients:
- 2 medium potatoes
- 1 clove of garlic
- Margarine
- Salt
- Ground black pepper
- Oregano
Recipe:
- Preheat oven to 200 degrees for 10 minutes.
- Clean the potatoes.
- Go through the bottom of the potatoes (along) with a wooden skewer for kebabs, so it stops and you can cut the potato into thin slices without allowing it to be cut at all.
- Peel the garlic and cut into very thin slices.
- Place each one in the openings of the potato, leaving a free space of 3 openings between each slice of garlic (in total I have placed in each potato 4-5).
- Put the potatoes in a suitable baking tray (ours is of Pyrex).
- Sprinkle a little salt, black pepper and oregano on top.
- Place half a teaspoon of margarine on each of the garlic slices to enhance their flavor.
- Bake at 160 degrees for 40 minutes to heat up and down.
Bon appetit!
Today we travel to Greece, with its beautiful scenery, beaches and pretty villages, to eat their fantastic moussaka, increasingly known in our country. It's delicious!
Ingredients for 2 servings:
- 1 eggplant
- 1 large potato
- 1 onion
- 1/2 zucchini
- 10 oz of minced meat
- 1 clove of garlic
- Olive oil
- 1 tablespoon of tomato sauce
- 2 tablespoons of flour
- 7 oz of milk
- Salt
- Black pepper
- Thyme
- 1/2 teaspoon of cinnamon
- 1 yolk of egg
Recipe:
- Wash and cut eggplant into slices.
- Fry in a pan with a little olive oil until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel the potatoes and cut them into very thin slices.
- Peel the onion and cut 3/4 parts of it into julienne. Reserve the other 1/4 for later.
- In the same pan where you have fried eggplant, fry potatoes with the onion you've cut into julienne.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel and cut the zucchini into thin slices.
- In the same pan where you have fried eggplant, potato and onion, fry zucchini until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Cut into cubes the 1/4 onion we have left and fry with a little olive oil.
- Cut into squares the garlic clove and add to the onion.
- Sprinkle cinnamon and stir.
- Add the minced meat and tomato sauce while mixing well until the meat is ready.
- In a different pan, pour a drizzle of olive oil and heat over medium heat.
- Add the flour and a pinch of salt and stir to mix until the flour is brown.
- Pour the milk gradually, stirring until a smooth cream is formed.
- Remove from heat and add the egg yolk. Stir well until blended with bechamel.
- Mix some of the bechamel with minced meat to make it creamier.
- Start serving: first placing a layer with eggplants, over the potatoes and onions and then the zucchini.
- Put another generous layer of minced meat and end with one of bechamel.
* If you want you can sprinkle Parmesan cheese over the bechamel and grate in the oven until golden, although we have opted for lighter version ;-)
Bon appetit!
