Recipes
Difficulty Low
Quinoa stuffed peppers
A healthy, colorful and delicious option, these quinoa stuffed peppers are perfect as a main dish or side dish, easy to prepare and full of flavor!
- 4 large peppers
- 1 cup raw quinoa
- 2 cups of water or broth
- 1 grated carrot
- 1 can of sweet corn
- 50 g grated cheese
- Salt and pepper to taste
1
Kitchen
quinoa
Cook the washed quinoa in water or broth over low heat until it absorbs all the liquid (approximately 15 minutes). Let it cool slightly.
2
Preheat the oven and
prepare the peppers
Preheat the oven to 180°C. Cut off the tops of the peppers, remove the seeds and clean the inside.
3
Prepare
the filling
In a bowl, mix the cooked quinoa with the grated carrot, sweet corn and grated cheese. Adjust the amount of salt and pepper to taste.
4
Fill in the
peppers
Fill the peppers with the quinoa mixture, pressing lightly so that they are well compacted.
5
Bake the
peppers
Place the stuffed peppers on a tray and bake for 20-25 minutes, until tender and lightly toasted.
6
Serves and
enjoy
Remove the peppers from the oven, let them rest for a few minutes and serve them hot as a main dish or side dish.
Zucchini and ricotta cake
A light and creamy tart that combines the freshness of zucchini with the softness of ricotta cheese. Ideal for any quick lunch or dinner.
Difficulty Low
1
Prepares the
zucchini
Wash and grate the zucchini. Drain them well by pressing them to remove excess water.
2
Preheat the oven
and mix the filling
Preheat the oven to 180°C. In a bowl, combine the grated zucchini with the ricotta, egg, Parmesan cheese, salt, pepper and a pinch of nutmeg.
3
Mount
the cake
Place the dough in a tart pan, fitting it tightly to the edges. Pour the zucchini mixture over the base and smooth it out with a spatula.
4
Get ready
for baking
Bake the tart for 25-30 minutes, or until the filling is golden brown and firm to the touch.
5
Serves and
enjoy
Let cool slightly before slicing and serve as a starter or main course.
Difficulty Low
Broccoli cream
A thick, comforting and nutritious soup. This cream of broccoli soup is perfect for cold days or when you are looking for something healthy and easy to make.
- 1 broccoli
- 1 onion
- 2 cloves garlic
- 1 liter of vegetable broth
- 200 ml of cooking cream
1
Sauté the onion
and garlic
In a saucepan, sauté the chopped onion and garlic with a little oil until tender and translucent.
2
Kitchen
broccoli
Add the chopped broccoli and vegetable broth. Cook for 15 minutes, until broccoli is tender.
3
Grind and add
the cream
Blend everything with a blender until a smooth texture is obtained. Add the cooking cream and mix well. Adjust with salt and pepper to taste.
4
Serves and
enjoy
Serve hot, accompanied by crusty bread or croutons if desired.
Pumpkin muffins
Sweet, fluffy and aromatic, these pumpkin muffins are ideal for a breakfast or snack that will surprise everyone.
- 200 g cooked pumpkin
- 2 eggs
- 150 g sugar
- 100 ml sunflower oil
- 180 g wheat flour
- 1 tsp. baking powder
- 1/2 tsp. cinnamon powder
- 1 pinch of salt
Medium Difficulty
1
Preheat
the furnace
Preheat the oven to 180°C (350°F) and place the paper cups in a muffin tin.
2
Mix the wet ingredients
In a large bowl, beat the eggs with the sugar until the mixture is frothy. Add the pumpkin puree and oil, and mix well until everything is well blended.
3
Add the ingredients
dry
Sift the flour with the baking powder, cinnamon and pinch of salt. Incorporate these dry ingredients into the wet mixture little by little, mixing with a spatula until a homogeneous dough is obtained.
4
Fills the
molds
Fill the paper cups 2/3 full with the batter mixture.
5
Get ready
for baking
Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
6
Allow to cool
and enjoy
Let the muffins cool on a wire rack before tasting.
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