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Creamy mushroom sauce
INGREDIENTS
- 100 g fresh mushrooms
- 4 tbsp olive oil
- 50 g butter
- 1 tbsp flour
- 300 ml cooking cream
- salt
- pepper
- 100 ml dry white wine
- 1 onion
METHOD
- First, clean and slice the mushrooms. Finely chop the onion, sauté it in oil until golden. Add the mushrooms and cook until they soften.
- Deglaze with white wine and let it simmer until the alcohol evaporates.
- In a separate pot, toast some flour, then add butter. After about a minute, stir in the cream and mix until the sauce thickens.
- Add the mushrooms to the sauce, stirring over low heat.
- Season with salt and pepper, and optionally, add fresh herbs. Let it cook for another 8 minutes, then serve.
Basic creamy risotto
INGREDIENTS
- 100g Arborio rice
- 400ml broth
- 2 tbsp butter
- Zucchini
- Salt
- Pepper
- Two cloves of garlic
- 200ml wine
- 1 cooking cream
- Parmesan
METHOD
- Grate the zucchini coarsely.
- Melt the butter in a pan, then press two cloves of garlic and add the zucchini, salt, and pepper.
- Sauté for a few minutes, then add the wine, cooking cream, and a ladle of broth.
- Next, add the rice, stirring constantly, and gradually pour in more broth.
- Continue stirring slowly, adding more broth as the risotto thickens.
- Once the rice is cooked and the texture is creamy enough, remove from heat and grate Parmesan cheese on top.
BBQ chicken thighs
INGREDIENTS
- 1 kg chicken thighs with skin
- 1 tbsp olive oil
- 1 sprig rosemary
- 250 ml ketchup
- 100 g brown sugar
- 50 ml white wine vinegar
- 1 tbsp honey
- 1 tbsp Worcestershire sauce
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 0.5 tsp dried garlic
- Pinch of cinnamon
- Salt & black pepper
METHOD
- In a pot, combine ketchup, brown sugar, red wine vinegar, Worcestershire sauce, and season with sweet and smoked paprika, ground mustard, dried garlic, salt, pepper, and a pinch of cinnamon.
- Wash and pat dry the chicken thighs. Make two cuts on the skin side. Place the thighs in a bowl and pour 3/4 of the BBQ sauce over them. Marinate for a few hours or, ideally, overnight.
- Drizzle a baking dish with olive oil and arrange the thighs in it. Add a few sprigs of rosemary and cover with foil. Bake at 180°C for about 25 minutes.
- Towards the end, increase the temperature to 200°C) and bake uncovered for another 15 minutes. Baste the thighs with the remaining BBQ sauce occasionally during the final baking time. Serve with fresh vegetables, roasted potatoes, or homemade fries.
- Simmer the sauce for a few minutes until the sugar dissolves and the flavors meld together. Let it cool.
Egg wrap filled with spinach & cheese
INGREDIENTS
- 2 eggs
- 1/2 teaspoon of garlic pepper
- 1 tsp butter or olive oil
- 30 g cream cheese light
- 30 g of grated light mozzarella
- a handful of baby spinach
- a pinch of chili
- salt and black pepper
METHOD
- In a bowl, whisk together the eggs with chili, garlic powder, salt, and ground black pepper to taste.
- Heat butter or oil in a non-stick pan.
- Pour the egg mixture into the pan, spreading it evenly as if making a pancake.
- Cover the pan and cook for about 4 minutes, until the egg “pancake” is golden on the bottom and fully cooked on top.
- Spread cream cheese over the top of the egg, then sprinkle with washed spinach and shredded cheese. Cover and cook for an additional minute to allow the spinach to soften and the cheese to melt.
- Finally, roll the wrap tightly, cut it in half, and serve warm.
Quick and fit bulgur with pumpkin and lentils
INGREDIENTS
- 100 g red lentils
- 100 g bulgur
- 1 medium onion
- 1 clove garlic, minced
- 2 medium tomatoes
- 200 g pumpkin
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon chili flakes
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onions
- Salt and freshly ground black pepper
METHOD
- Rinse the bulgur and lentils under running water.
- Place them in a pot and cover with twice the volume of water. Cook for about 15 minutes, or until the water is absorbed.
- In a large pan (preferably a wok), heat olive oil and sauté finely chopped onion, minced garlic, and diced pumpkin for 3 minutes.
- Add chopped tomatoes, the cooked bulgur and lentils, spices, salt, and lemon juice.
- Pour in 200 ml of water, stir well, and cover the pan. Simmer for an additional 7 minutes.
- Divide the dish into 4 portions and garnish with chopped parsley and spring onions.
Cinnamon Dried Bananas
INGREDIENTS
- 2 bananas
- 1 teaspoon olive oil
- cinnamon
METHOD
- To make dried bananas, it is necessary to use less ripe bananas. If we use ripe or overripe bananas, they will be too mushy and won’t bake to a crispy texture. Therefore, I recommend choosing greener bananas.
- Dried bananas will not be extra crispy immediately after baking; it is necessary to let them cool completely, during which time they will become crispier.
- I succeeded in making these dried bananas on the fifth try. I initially started with too high a temperature or overly ripe bananas, and I wasn’t satisfied with the result. Finally, I found that a lower temperature and a longer baking time are essential for this recipe.
Banana Chia Pudding
INGREDIENTS
- 1 small banana
- 15 g peanut butter
- 200 ml plant-based or regular milk
- 50 g rolled oats
- 20 g chia seeds
- peanuts
METHOD
- In a bowl or glass, combine all the ingredients except the banana.
- Slice the banana into small rounds and arrange them on top of the pudding.
- Cover the bowl and refrigerate for at least 1 hour to allow the chia pudding to set properly.
Omelette with green beans
INGREDIENTS
- 3 eggs
- 200 g green beans
- 100 g cherry tomatoes
- a bit of butter
- ground pepper
- salt
- chives
METHOD
- Wash, clean, and chop the fresh green beans. Boil them in salted water for about 10 minutes. If using frozen green beans, a brief blanching or steaming should suffice. Drain them.
- Wash and halve the tomatoes. Finely chop the washed chives. Crack the eggs into a bowl.
- Melt a bit of butter in a hot pan. Beat the eggs in the bowl with a fork, adding salt and pepper. Sauté the green beans briefly in the butter, for about a minute, then pour in the beaten eggs. Wait about 15 seconds and then gently stir a few times.
- Add the halved tomatoes, chopped chives, and sprinkle with grated cheese if desired.
- Reduce the heat, cover the pan, and cook slowly for about 4-5 minutes. The omelette should be cooked through without being burnt on the bottom or raw on top. Serve with a vegetable salad.
Lemon millet balls
INGREDIENTS
- 1 cup cooked millet
- 1 cup oat flour
- 10 large dates
- Zest of 1 lemon
- Juice of 1/2 lemon
- Shredded coconut for coating
METHOD
- Blend all the ingredients together in a mixer until smooth.
- Form the mixture into 15 balls, then roll them in shredded coconut.
- Refrigerate the balls for a few hours until firm.
Chicken Tikka Masala
INGREDIENTS
- Chicken breasts
- 150 g plain yogurt
- a bit of ginger
- 2 cloves of garlic
- chili to taste
- 1 tablespoon garam masala spice
- salt
- 1 teaspoon garam masala spice
- 1 teaspoon turmeric
- 2 tablespoons oil
- onion
- clove of garlic
- 1 teaspoon sweet paprika
- 2 tablespoons tomato purée
- whipping cream
- salt
METHOD
- First, clean the chicken and cut it into cubes.
- Next, finely chop the ginger and garlic. Mix together with yogurt, chili, and garam masala spices.
- Then, marinate the chicken in the mixture and refrigerate for a few hours.
- Dice the onion and garlic finely again. Sauté the chicken in a pan, reserving the marinade for later.
- Once the chicken is cooked, sauté the onion and garlic in the same pan. Add the remaining spices and then strain.
- After briefly cooking, add cream and the rest of the marinade.
- Let it simmer for a few minutes, then blend the sauce. Season to taste and add the chicken.
- Simmer briefly, and it’s ready. Serve with rice.