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!!