Recent Posts
Baked zucchini
INGREDIENTS
- a zucchini
- salt
- a little ham
- cheese to taste
- bryndza cheese
- sour cream
- spring onion
- an onion
- garlic
- 1 tablespoon of oil
METHOD
- Finely chop the onion and garlic, then sauté them in oil along with the scooped-out center of the zucchini.
- Next, add the spices, salt, chopped ham, cheese pieces, and bryndza.
- Cook together briefly, then fill the zucchini halves with the mixture. Spread sour cream on top and sprinkle with cheese.
- Finally, bake in the oven until golden brown.
A three-ingredient carrot spread rich in protein
INGREDIENTS
- 1 carrot
- 250 g of low-fat cottage cheese
- 2 cloves of garlic
METHOD
- Clean the carrot and cut it into smaller pieces.
- In a food processor, blend the carrot with the cottage cheese and peeled garlic cloves until as smooth as possible.
- If needed, you can add salt to taste.
Oatmeal banana smoothie
INGREDIENTS
- 1 banana
- 1/4 cup oats
- 4 dates
- 1/2 cup coconut milk
- 1/2 cup ice
- cinnamon
METHOD
- Blend all ingredients together in a blender until as smooth as possible.
- I recommend consuming the smoothie immediately, or transporting it in a thermos.
Quick homemade brownie
INGREDIENTS
- 150 g pitted dates (soaked in water for at least 30 minutes)
- 120 g walnuts
- 70 g rolled oats
- 6 tablespoons cocoa powder
- 1-2 teaspoons vanilla extract
- 2 teaspoons water
- 5 tablespoons cocoa powder
- 4 tablespoons honey
- 2 tablespoons melted coconut oil
METHOD
- Sure, here’s the reformulated and grammatically correct translation into English:
- Blend all the ingredients for the dough until smooth, preferably in a food processor (I recommend this one).
- Place the resulting brownie dough into a 15×15 cm pan lined with parchment paper or foil, and press it down evenly.
- Refrigerate the prepared brownie dough.
- Prepare the frosting by mixing cocoa powder, honey, and melted coconut oil together.
- Pour the finished frosting over the brownie dough and refrigerate the entire brownie for at least 3 hours to set.
- Finally, cut the brownie into 10-15 pieces and serve.
Quick salmon
INGREDIENTS
- 250 g salmon fillet
- Juice and zest of 1/2 lemon
- 1/4 tsp salt
- 1 tsp basil and oregano
- 1 tsp extra virgin olive oil
METHOD
- Preheat the air fryer to 180°C.
- Drizzle the salmon fillet with lemon juice, sprinkle with a bit of olive oil, then season with salt, pepper, and lemon zest.
- Place the salmon in the preheated air fryer and cook for 15 minutes at 180°C without turning.
Quick vege taco
INGREDIENTS
- 6 pieces of mini tortillas
- 150 g mushrooms
- 400 g red beans in chili sauce
- 150 g grated cheese
- 1 red onion
- 2 limes
- 1 ripe avocado
- a handful of cilantro
- extra virgin olive oil
- a slice of butter
- salt and black pepper
METHOD
- Heat olive oil and a slice of butter in a pan over medium heat and sauté the mushrooms, cut into small pieces.
- Season them with salt and pepper, then transfer them to a sealed container to keep them warm. In a small pot, heat the red beans in chili sauce.
- In a bowl, mash the avocados and season with salt, black pepper, and lime juice. Briefly toast the mini tortillas in a dry pan.
- Now it’s time to fill the tortillas. Spread the mashed avocado on each tortilla, then add the warmed beans in chili sauce.
- Top the beans with a few pieces of sautéed mushrooms, grated cheese, and slices of red onion.
- Sprinkle with chopped cilantro and drizzle with lime juice.
Stuffed baked mushrooms
INGREDIENTS
- 4 Portobello mushrooms
- 150 g tuna
- 60 g shredded mozzarella
- 1/2 tsp salt
- 1 tsp prepared horseradish
- 1/2 tsp garlic seasoning
- fresh herbs
- 1 tsp olive oil
METHOD
- Sauté a small onion in a pan.
- Add mushrooms, corn, diced tofu, and olives, and sauté for a while.
- Pour the mixture over cooked pasta.
- You can drizzle with homemade tomato ketchup.
Quick Cuban sandwich
INGREDIENTS
- 1 tortilla
- 90 g ham
- 2 pickles
- 1 tbsp mustard
- 40 g grated mozzarella
METHOD
- Spread mustard evenly over the entire tortilla.
- Layer slices of ham and chopped pickles on top of the tortilla, then sprinkle with grated mozzarella.
- Roll the tortilla tightly and cut it in half.
- Heat before serving.
Creamy hokkaido risotto
INGREDIENTS
- 300 g Hokkaido pumpkin
- 1 large shallot
- 4 cloves garlic
- 50 g dried cranberries
- 200 g rice
- 100 g grated Parmesan
- 600 ml stock
- 1/2 tsp salt
- freshly ground black pepper
- 1 tbsp oil
- fresh basil or coriander
METHOD
- Peel and finely chop the pumpkin.
- Place the pumpkin pieces in a pot and cover with water, ensuring the water level is just above the pumpkin pieces.
- Boil the pumpkin until soft (approximately 10 minutes, depending on the size of the pieces).
- In a separate, larger pot, sauté the finely chopped onion in hot oil.
- Add minced garlic cloves and uncooked rice, and sauté on high heat for about 2 minutes.
- Pour in the stock, add the pepper and salt, and cook the risotto uncovered on low heat for about 15 minutes.
- Blend the cooked pumpkin with an immersion blender along with the water it was boiled in.
- Stir the pumpkin purée into the almost cooked rice and cook together for another 5 minutes.
- If the risotto is not creamy enough, add more water as needed.
- Finally, stir in the Parmesan and cranberries, and sprinkle with chopped herbs before serving.
Homemade Pâté
INGREDIENTS
- 1 kg chicken livers
- 100 grams of butter
- 2 red onions
- fresh herbs to taste
- 100 ml dry white wine
- 1 tsp salt
- 1 tsp ground black pepper
- 4 tbsp melted butter
- 120 ml heavy cream
METHOD
- Wash and chop the chicken livers. Sauté the finely chopped onions in butter, then add the liver and herbs.
- Cook for about 15 minutes, occasionally deglazing with wine, and allow to cool.
- Once the mixture has cooled, blend it until smooth and mix in salt, pepper, butter, and cream.
- Stir well, fill into jars, and allow to set in the refrigerator.