Spanish potatoe salad

Ingredients:

• 450g potatoes 
• 4 medium carrots
• 2 eggs
• 200g tuna with olive oil
• 500ml mayonnaise
• Salt
• Bread

Directions:

1. Wash the potatoes. Clean and with the peel, boil with cool water.
2. Peel and chop the carrots and add them to the pot.
3. Let boil for 25 minutes. 
4. Add the eggs and a tablespoon of salt. Let boil another 10 minutes.
5. Drain and let cold.
6. Peel the potatoes and the eggs.
7. Chop the potatoes, the carrots and the eggs. Add to a big bowl.
8. Add the tuna and the mayonnaise too. 
9. Mix gentle. Salt to taste.

Serve with a piece of bread.

And enjoy!!

Homemade bread

Ingredients:

• 1kg flour
• 15g fresh baker's yeast
• 20g salt
• 600ml cold water from the fridge

Directions:

1. In a bowl mix the flour, the salt and the water.
3. When it is mixed, pour on the desk, and mix well all the ingredients.
4. Cover with the previous bowl and let rest 10 minutes.
5. Knead (working- bending  and twisting) for few minutes, cover again and let rest another 10 minutes.
6. Add the yeast with a bit of water, mix well (bending and twisting), cover and let rest another 10 minutes.
7. Back to knead a few minutes, cover with wet cotton cloth and let rest 1 hour.
8. Cut into wedges or give the desired shape.
9. Roll each portion to grab surface tension.
10. And cover with the previous wet cloth , and let rest between 3-5hours in a place without temperature changes.

 

     10. Preheat the oven to 230ºC and bake 40-50 minutes.

     11. Let cold for 45 minutes on a oven rack.

I followed this recipe from Xavi Barriga.

And enjoy a piece of real bread!!

Mayonnaise sauce

Ingredients:

• 2 egg yolks
• 1/4 l. de sunflower oil. 
• 1/2 teaspoon salt. 
• 1 teaspoon de vinager o juice of 1/2 lemon. 

Preparación:
By hand: put in a bowl the yolks without the whites. Whisk constantly with a fork until the sauce get flirting. Get some rest and continue adding oil very slowly until all of the oil is incorporated.
Add, always beating, salt and vinegar or lemon juice. The holder can be replaced with a wooden spoon.
Blender: Place the egg yolks, salt and vinegar. Beat half a minute. Add the oil slowly without lifting the blender up. When the mayo is stabilized enough, continue incorporating oil to finish moving the blender up and down until you have consistency.

The secret is to thicken mayo at first when you take about 3 tablespoons of oil. Getting it right now, certainly not set up.
Never pour large amounts of oil.

Sauteed onion pasta

Ingredients:

• 1 onion
• Spaguetti o any pasta (100g per person)
• Olive oil
• Salt
• Water

Directions:

1. Peel and chop the onion.
2. Heat a pan with oil and add the onion.
3. Cook it until soft and golden brown.
4. Mienwhile, heat a pot with water and pinch of salt.
5. When it boils, add the pasta and cooked according to package directions
6. Drain and put in a bowl.
7. Add oil, the sauteed onion and mix well.
8. If you want, sprinkle with grated cheese.

And enjoy!!

Clams à la Marinière

Ingredients:

• Clams
• Garlic
• Parsley
• White wine
• Salt
• 1 onion
• Olive oil

Directions:

1. Put the clams in a big pot with cold salt-water. Let rest 1 hour.
2. Change the water and let rest another hour.
3. Peel and chop the onion.
4. Heat a saucepan with oil and sauté until the onion is tender. 
5. Then, drain and add the clams.
6. Also, add the chooped garlic, chopped parsley and the wine.
7. Mix well and cover for 2 minutes (until the clams open).

And enjoy!!

Apple cake

Ingredients:

• 1 egg
• 125g sugar
• 20g vegetable oil
• 1 teaspoon of vanilla sugar
• 1/2 teaspoon cinnamon powder
• 75ml milk
• 85g flour
• 3g dry yeast
• 3 apples
• Sugar with cinnamon to sprakle

Directions:

2. Grease and flour a round mold.
3. Beat the egg, sugar, oil, vanilla and cinnamon until a creamy texture.
4. Mix flour with dry yeast and sift it.
5. Add this mixture and milk to the cream.
6. Stir until a homogeneous mixture.
7. Pour into the mold.
8. Let stand a few minutes (the result will be more fluffy). While the oven is preheated to 180 ° C.
9. Peel apples, cut into half moon, take away the court.
10. Place them on top of the dough around.
11. Sprankle with sugar and cinnamon.
12. Bake 40 minutes, until it's golden brown.

And enjoy!!

Baked hake with red shrimps

Ingredientes:

• Hake
• 2 Red shrimp
• 1/2 red bell pepper
• 1/2 green pepper
• 1 onion
• 1 tomato
• 2 clove garlic
• 200 ml white wine
• Olive oil
• Salt
• Black pepper

Preparación:

1. Preheat the oven to 180ºC.
2. Slide the onion and the peppers into thin strips.
3. Chop the galic and cut the tomato in half.
4. Place the onion on an oiled baking sheet and then sit the hake with the skin down.
5. Cover it with the peppers and the tomato.
6. Sprinkle with the garlic.
7. Season with salt and pepper and drizzle with oil.
8. Bake it for 20-30 minutes.
9. Pour the white wine on the fish, then return to the oven for 10 minutes more.
10. Meanwhile, heat oil in a large pan over medium heat.
11. Add the red shrimps and cook them until they are pink and opaque. Stirring frequently.
12. And serve.

Y a disfrutar!!

Baked apples

Ingredients:

• 6 reinette apples
• 100g sugar
• 150g raisins
• 100g of butter
• 125ml water

Directions:

1. Preheat oven to 180 ° C.
2. Wash the apples and scoop out their cores from top of the apples.
3. Give a horizontal cut in the center and around the apple with a sharp knife, without elaborating, only the skin. This is necessary before grilling to prevent bursting and spoil the presentation.
4. Mix raisins with sugar.
5. Grease a baking dish with a little butter and place the apples.
6. Fill in the gaps of hearts with the mixture of raisins to overflowing.
7. Add in 125ml water in a bowl on the baking dish.
8. Sprinkle apples with the remaining butter in small portions.
9. Introduce them in the oven for 40-55 minutes, depending on the size of apples.
10. Serve hot or slightly warm.

And enjoy!!

Tiramisu... Improved!

Ingredients:

• 6 eggs
• 500g mascarpone cheese
• 100g sugar
• 1 cup Cacaolat
• Cocoa powder
• 200g ladyfinger cookies

Directions:

1. Separate the whites from the yolks, and reserve the whites in the fridge.
2. Soak the ladyfingers into cacaolat and arrange half of them in bottom of a dish.
3. Whisk the yolks, the cheese and the sugar until smooth.
4. Beat the egg whites until snow.
5. Slowly whisk the yolk mixture into the egg whites snow.
6. Spread half of this last mixture over the ladyfingers, another soaked ladyfingers layer and another mixture layer.
7. Sprinkle a lot with the cocoa powder in the top.
8. Cover and refrigerate around 5 hours.

And enjoy!!

Pastry cream in the microwave

Ingredients:

• 500ml milk
• 2 egg yolks
• 3 tbspoon cinnamon
• 50g cornstarch

Directions:

1. Add the milk, the egg yolks, cinnamon and cornstarch in a microwave safe bowl.
2. Stir well until no lumps.
3. Cook it on maximum power microwave, stirring every 30 seconds. If not, it will burn.

And it's done!

Cherry coca (Catalan cherry brioche)

Ingredients:

• 500g flour
• 25g fresh baker's yeast
• 150 ml milk
• 50g butter (room temperature)
• 4 eggs
• Sugar
• Salt
• 500g cherries aprox.

Preparación:

1. Warm the milk and disolve the yeast.
2. Add flour, 80g of sugar, 3 eggs and a pinch of salt.
3. Mix well until it is a dough based. You can use a electric mixer.
4. Roll out the dough (1 cm thick) with rounded shape top of vellum on the baking sheet. You decide if you want individual coques or a large one.
5. Place cherries, washed and dried, on the top. Put them very close next to each other and press them well . Remove the bone or not is up to you. The traditional recipe doesn't pit the bone and then eat carefully! hehehehe.
6. Cover with a cloth and let it rest at room temperature for 1 hour. It will double its size.
7. Whisk and paint the surface with the remaining egg.
8. Sprinkle liberally with sugar
9. Preheat the oven to 180 ºC and bake for 15-20 minutes or until the cocque is golden brown. 
10. Remove from oven and let cool on a wire rack.

And enjoy!!

Puff pastry

Ingredients:

• 250 gr. flour 
• 75g. lard 
• 75g. butter 
• 90 ml of ice water. 
• l0 ml lemon juice 
• 1 teaspoon salt

Directions:

1. Break the lard and butter into small pieces and reserve in the fridge. 
2. Sift the flour with the salt and put in a cold bowl, add the butter, lard, water and lemon juice. 
3. Work the ingredients with fingertips until a you have a firm rough dough.
4. Stretch with the roller onto a lightly floured board to forming a rectangle.
5. Fold the dough into three parts, helping with both hands; joining the edges slightly pressing with a finger. 
6. Give the dough a back turn and stretch the dough again forming another rectangle, folded into three parts and join the edges as before. 
7. Place dough in a bowl and introduce in a plastic bag. 
8. Chill in the fridge for 30 minutes. Stretching, folding and joining the edges twice. 
9. Chill in the fridge for another 30 minutes before rolling to use.

                                                                                 

Chocolate syrup

Ingredients:

• 250g cocoa powder
• 375ml water
• 375g sugar
• Pinch salt
• 1 teaspoon vanilla flavor.

Directions:

1. Combine the ingredients (less the vanilla) together in a saucepan over low heat.
2. Whisk constantly until the mixture thickens and begins to simmer. 
3. Remove from heat and stir the vanilla into the sauce. 
4. Serve warm or cover and refrigerate until serving.

And enjoy!!

Gazpacho

Ingredientes:

• 2 garlic cloves
• 1 italian green pepper 
• 1/2 red bell pepper
• 1 medium cucumber
• 4 very ripe tomatoes
• 1/2 day-old white baguette
• 2 tablespoons olive oil
• Salt to taste
• Wine vinegar to taste
• Cold water

(To 4 serves)

Preparación:

1. Soak break for 30 minuts in a bowl with water to cover. Squeeze out moisture with your hands. Remove all the water you can.
2. Peel the garlic.
3. Remove the seeds in the pepper.
4. Peel the red pepper and the tomatoes with a vegetable peeler.
5. In a large bowl, chop and add the garlic, peppers, 2/3 cucumber, tomatoes, bread, olive, salt and vinegar.
6. Purée all in a food processor until very smooth.
7. Add the cold water until it has the desired consistency.
8. Season to taste with sal and vinegar.
9. Chop the cucumber very tiny and add like a topping.
10. Chill gazpacho in refrigerator for at least 2 hours. Cover with cling film.

And enjoy!!

Gazpacho

Ingredientes:

• 2 garlic cloves
• 1 italian green pepper 
• 1/2 red bell pepper
• 1 medium cucumber
• 4 very ripe tomatoes
• 1/2 day-old white baguette
• 2 tablespoons olive oil
• Salt to taste
• Wine vinegar to taste
• Cold water

(To 4 serves)

Preparación:

1. Soak break for 30 minuts in a bowl with water to cover. Squeeze out moisture with your hands. Remove all the water you can.
2. Peel the garlic.
3. Remove the seeds in the pepper.
4. Peel the red pepper and the tomatoes with a vegetable peeler.
5. In a large bowl, chop and add the garlic, peppers, 2/3 cucumber, tomatoes, bread, olive, salt and vinegar.
6. Purée all in a food processor until very smooth.
7. Add the cold water until it has the desired consistency.
8. Season to taste with sal and vinegar.
9. Chop the cucumber very tiny and add like a topping.
10. Chill gazpacho in refrigerator for at least 2 hours. Cover with cling film.

And enjoy!!

Soja bechamel

Ingredients:

• 750gr soja milk room temperature, never cold from the refrigerator.
• 50g butter/margarine
• 100g wheat flour
• Salt
• Pepper
• Nutmeg

Preparation:

1. First sift the flour, to remove lumps and impurities that may have.
2. Heat a saucepan over medium heat and add the butter until completely melted.
3. Add flour gradually, and with the help of a whisk, stir until completely blended.
4. It should be a yellowish creamy mass, keep a few minutes over medium heat without stirring, so that the flour is cooked through (if the flour is well cooked, will be the most savory bechamel).
5. Pour the milk slowly and keep on low heat for several minutes, stirring continuously, until the bechamel acquire the desired texture. Add a pinch of salt, a little nutmeg and a little ground pepper.

If too liquid, keep longer simmering, and if too thick, add a little milk and stir until it is perfect.

And to enrich your recipes !!

Limoncello

Ingredients:

• 500g de lemons 
• 500ml alcohol to make liqueur
• 775ml still water
• 400g de sugar

( 1,2 litre of Limoncello)

Directions:

1. Clean and zest the lemons with a vegetable peer. So there is no white pith on the peel, it is too bitter
2. Fill a glass bottle with the alcohol and the lemon zest.
3. Seal each bottle with a cork and let it sit for 21 days in a cool dark place.
4. After that, combine the sugar and the water in a saucepan over medium-low heat. 
5. Let boil for 15 minuts without stir it, to get the sugar syrup.
6. Remove from heat and let the syrup cool completly.
7. Strain the liqueur through a mesh strainer (coffee filters or cheesecloth) into the sugar syrup.
8. Transfer the limoncello to glass bottles and place the bottle into the freezer.

And enjoy!!

Sauteed cabbage

I love cabbage! Why you should too?
It’s rich in antioxidants, vitamin C and other essential vitamins. And at only 22 calories per cup!!

Ingredients:

• 1 small head white cabbage
• 2 tablespoons salted butter 
• Pepper

       If your butter is unsalted. Add 1 and half teaspoons salt

Directions:

1. Slide the cabbage as thinly as you can.
2. Melt the butter ir a large pot over medium-low heat.
3. Add the cabbage and pepper and stir well. 
4. Serve when the cabbage is tender (10-15 minuts).

And enjoy!!

Chapati Bread with garlic

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup hot water or as needed
• 
  
• 
  

Directions:

1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. 
2. Knead the dough on a lightly floured surface until it is smooth. 
3. Divide into 10 parts, or less if you want bigger breads. 
4. Roll each piece into a ball. Let rest for a few minutes.
5. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. 
6. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds.
7. Then flip and cook on the other side. Continue with remaining dough.

And enjoy!!

Source: Epicurious

Cabbage smoothie

Ingredients:

• 2 aloe vera leaves
• 1 cucumber
• 1 teaspoon ginger
• 1/2 cabbage
• 1/2 cup of peppermint

Directions:

1. Chop the cabbage.
2. Peel and chop the cucumber.
3. Add all the ingredients into the blender.
4. Blend all the ingredients until the mixture becomes smooth (around 1-2 minutes).
5. Once the smoothie is ready, pour it into a glass and drink it right away. 
6. Alternatively, if you want to drink it later in the day, pour the smoothie into a sealable flasks, then place in the refrigerator.


And enjoy!!

Cheesy garlic bread

Ingredients:

• 1 bread
• 1/2 cup unsalted butter, melted
• 2 teaspoons garlic powder
• 1 1/2 cups shredded mozzarella cheese
• Garlic herb butter

Directions:

1. Preheat the oven to 400 degrees F. 
2. Line a baking sheet with parchment paper and place the bread face up on the baking sheet. 
3. Brush the surface with the melted butter, then sprinkle with the garlic powder.
4. Cover with a piece of aluminum foil and place in the oven. 
5. Bake for 10 minutes. Remove the oven, uncover and sprinkle the cheese on top of the bread. 
6. Bake for another 5 minutes, until the cheese melted and brown spots start to form.
7. Then, remove from the oven and brush the surface with some garlic herb butter.

And enjoy!!

Garlic herb butter

Ingredients:

• 2 sticks unsalted butter
• 4 cloves garlic
• 1 tablespoon parsley leaves
• 1/2 teaspoon salt

Directions:

1. Leave the butter outside the refrigator, it will need in room temperature. 
2. Mince the garlic and chop the parsley.
3. Beat the butter and salt for a couple of minutes, until fluffy. 
4. Add the garlic and parsley, and mix well.
5. Transfer the mix onto a sheet of plastic wrap, roll up to form a cylinder shape. 
6. Twist both ends tight and keep it in the refrigerator to become sold. 

And enjoy!!

Spinach and ricotta tortellini

Ingredients

• 125g fresh pasta dough
• 50g ricotta
• 50g spinach leaves
• pinch of nutmeg
• 20g parmesan, grated
• 2 tbsp of olive oil
• Salt

Directions:

1. Cook the spinach leaves over a low heat with 2 tbsp water, until the leaves have wilted. 
2. Drain and squeeze out as much water as possible. 
3. Mix with the riccota cheese, along with the nutmeg, parmesan and seasoning.
4. Roll out the pasta dough until thin (number 1 setting on a pasta machine). 
5. Cut out 8 circles about 3 inches in diameter. 
6. Place about a teaspoon in the middle of each circle, fold the pasta over in half, and then shape into a tortellini shape. 
7. Cook in a plenty of boiling, salted water for 3 minutes. 

And enjoy!!

Homemade ketchup sauce

Ingredientes:

• 5,5kg. de ripe plum tomatoes. 
• 2 onions. 
• 1/2 teaspoon cayenne pepper powder.
• 4 cloves garlic. 
• 2 cinnamon sticks.
• 15g. clove spices.
• 10g. de mustard powder
• 1/3 de l. de vinegar. 
• 1/3 l. de honey.
• Paprika of the Vera. 
• Salt. 

(for 1,5 litres)

Preparación:

1. Peel the tomato with potato peeler. If they aren't Escaldar, enfriar, pelar y cortar los tomates en cuatro.
2. Chop the onions.
3. Put the onions, tomatoes and cayenne pepper in a large pan over medium-low heat for 20 minutes. 
4. Blend it very well and filter through a sieve over another pan.. 
5. Add the cayenne pepper, mustard, vinegar, honey, paprika and salt. Mix well. If you prefer the ketchup less sweet, reduce the amount of honey or delete.
6. Tie the chopped garlic, the cinnamon stick and the clove spice in cheesecloth, creating a spice bag. And add it into the pan.
7. Cook uncovered over low heat for 2 houtrs. 
8. Remove the spice bag and fill the jars.

And enjoy!!

Pasta al pesto

Ingredients:

• Pasta
• Pesto
• Grated cheese

Directions:

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, heat a frying pan over medium-low heat.
3. Add pesto and cook about five minutes.
4. In a large bowl, mix pesto mixture into pasta.
5. Optional, stir in grated cheese. Serve.

And enjoy!!

Yummy pancakes, the original recipe

Ingredients:

• 100g plain flour
• 1 tablespoon sugar
• 1 large egg
• 15g butter
• 150ml milk
• 2 tablespoons sunflower oil
• Salt

Directions:

1. Sift the flour into a large bowl and add a pinch of salt. 
2. Stir in the sugar, then make a well in the centre and break in the egg.
3. Add the butter and a splash of milk.
4. Whisk the mixture to form a thick batter, then gradually whisk in the rest of the milk.
5. Set the mixture aside for 5 mins.
6. Using a piece of kitchen roll soaked in oil, grease a nonstick frying pan. Heat until hot but not smoking.
7. Pour in enough mixture to make a small, thick pancake about 7-8cm across. Cook until bubbles form on the top and the base is golden brown. Flip over and cook the other side until golden.
8. Slide on a plate and keep warm by covering with a clean tea towel.
9. Repeat with the rest of the batter.
10. Serve with sugar or marple syrup.

And enjoy!!

Cream of Asparagus Soup

Ingredients:

• 1/2 kg. asparagus. 
• 3 leeks. 
• 1 onion. 
• Olive oil. 
• 1/4 l. de chicken broth.
• 2 potatoes. 
• Salt
• Pepper. 
• Croutons

Directions:

1. Peel and chop the onion and leeks.
2. Clean, peel and chop the tips off your asparagus. Chop the asparagus stalks too.
3. Bring to the boil the tips with 1/4l in water with salt until they have softened. Drain.
4. In the large saucepan, over low heat, add a good lug of olive oil . Add the onion, leeks and asparagus stalks until they are soft and sweet.
5. Then, add the chicken broth, the liquid to cooking asparagus and 1/2l. water. 
6. Peel and chop the potatoes. And add them.
7. To obtain a compact and soft cream with the same consistency of a custard a little thick, calculate well the liquids.
8. Purée the soup using a blender until smooth.
9. Season the soup with salt and pepper.
10. Put the soup back on the heat, but don't allow it to boil. 

Serve with the asparragus tips, or in individual bowls with homemade croutons.

The white wine is a great match for this wonderful cream soup.

And enjoy!!

Roasted pumpkin seeds

Ingredients:

• Pumpkin seeds
• Salt
• Sugar

Directions:

1. First, remove the pumpkin seeds and you drain the rinsed seeds. 
2. Then, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out.
3. Make sure that there are mounted on each other and add enough salt with double purpose season them and it removes the excess moisture.
4. Preheat oven to 150º.
5. Bake them for about 45 minutes or until golden brown. Stir them occasionally.
6. They are ready, when the shell is very cripsy.
7. Remove them from oven.
8. Sprinkled a little bit of sugar on while they were hot...makes a great taste.

And enjoy!!

Original pesto sauce

Ingredients:

• 30g. fresh basil
• 1 clove garlic
• 60g pine nuts
• 150 ml olive oil
• 50g Parmesan cheese
• 50g Pecorino cheese
• Salt

 Directions:

1. Wash the fresh basil leaves.
2. Peel and chop the clove garlic, to make easier to blend later.
3. Add the basil leaves, garlic, salt and pine nuts in a blender or mortar.
4. Blander all together, mix well.
5. Now, we add the olive oil.
6. Let stand 5 minuts. It will enhance the flavours.
7. Now, we put in a wide container and add the two grated cheese.
8. Mix all ingredients well until we have an homogeneous sauce.

 And enjoy!!

Roquefort sauce

Ingredients:

• 50g. roquefort cheese
• 2 tablespoons vinegar.
• 10 tablespoons sunflower oil.

Directions:

1. Crush the cheese with the vinegar into the mortar. 
2. Now, add the oil while stir the mix with the wood spoon bit by bit without stopping. 
3. Refrigerate 30 minutos and serve.

And enjoy!

Homemade croutons

Ingredientes:

• Bread
• Olive oil
• 2-3 cloves garlic

Preparación:

1. Cut the bread into even-sized cubes.
2. Peel and chop the garlic.
3. Fry the garlic and remove it from the pan.
4. In that same oil, spread the croutons out in a single layer in the pan and fry them on medium-high heat for approximately 10 minutes or until they are really golden brown.
5. Place them on a paper towel to allow any excess oil to be absorbed.

And enjoy!!

Homemade tomate sauce

Ingredients:

• 2kg de ripe plum tomatoes
• 2 onions
• 2 tablespoons of olive oil
• 1/2 teaspoon of salt

Directions:

1. Pour the olive oil into a large stockpot over low heat.
2. Diced the onions and add them.
3. Saute until onions are translucent and tender.
4. Wash and chop the tomatoes. Simmer on low heat for 2 hours.
5. Turn off the heat and let stand for 5 minuts.
6. Use an immersion blender to puree sauce until smooth. If you want a thicker sauce, skip this step.
7. Season the sauce with salt. If you don't like the tomate acidic taste, you can add 1/4 teaspoon caster sugar. It alters the acidic taste.
8. Ready to use it. 
9. Use fresh or store in the fridge up to 5 days, or can fill jars and freeze them, for future use.

And enjoy!!

Tortellini soup

Ingredients:

• 1 garlic glove
• 1 medium celery stalks
• 1 carrot
• 1 onion
• chicken broth
• 1 medium chicken breast
• Olive oil
• Tortellini
• Parsley
• Parmesan cheese

Directions:

1. Heat olive oil in a saucepan over medium-low heat. 
2. Chop garlic, cerely, carrot, onion and chicken breast. Cover and cook them in olive oil 10 minutes, stirring occasionally.
3. Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 15 minutes, stirring occasionally, until tortellini are tender.
4. Stir in chopped parsley. Cover and simmer 5 minutes. 
5. Grate the cheese. 
6. Top each serving with cheese.

And enjoy!

Chicken broth

Ingredients:

• 1 Whole chicken
• 500g cooked chickpeas
• 2 onions
• 2 big potatoes
• 2 carrots
• Water
• 1/2 tablespoon of salt

Directions:

1. Chop the chicken.
2. Peel and chop the vegetables and combine them in a large stockpot.
3. Pour in enough water to just cover them completely. Heat the water to boiling over medium-high heat. Skim any fat or scum from the surface with a large spoon. Season the broth with salt.
4. Cook for about 2 hour.
5. Taste it and add salt for perfect taste. 
6. Then , strain into another pot and let the broth gets cool. Cover and refrigerate (max. 5 days) or freeze the broth for future use. 

And enjoy!

Cooked chickpeas for your recipes

Soak them overnight, if you have the time. 

Place them in a large bowl and cover with cold water. Make sure to cover them well with water, the chickpeas will expand to over double their size. 

Cover the bowl with a clean towel and let them soak overnight. 

Drain the water and rinse the chickpeas before add them in any recipes. If you want for hummus or salad, you will need to cook them.

If they aren't part of a recipe...

Place them in a large pot and cover with several inches of water. Bring to a boil, then reduce to a simmer. Add salt, if desired.

Let the chickpeas cook for 60-90 minutes till desired tenderness. Adjust cooking time to achieve the desired tenderness for your purposes. 

When the chickpeas are fully cooked, drain in a colander and allow to cool.

Store
To store cooked chickpeas in the refrigerator (max 3-4 days), place them in a covered airtight container without any additional liquid. 

To store them longer for future use, freeze them. Pour them into a plastic zipper bag and put immediately back into the freezer. Frozen chickpeas will keep for up to 1 year.

Source: Toriavey

Strawberry smoothie

Ingredients:

• 1 cup of strawberries
• 1 large banana.
• 1 tablespoon of coconut water
• 1/4 cup of Greek yogurt
• 1/4 cup of semi skimmed milk

Directions:

1. Peel and chop the banana into chunks.
2. Add all the ingredients to the blender.
3. Blend all the ingredients until the mixture becomes smooth (around 1-2 minutes).
4. Once the smoothie is ready, pour it into a glass and drink it right away. 
5. Alternatively, if you want to drink it later in the day, pour the smoothie into a sealable flasks, then place in the refrigerator.

And enjoy!!