Pasta with beetroot and ricotta
Hot or cold, Pasta with beetroot and ricotta is an ideal spring lunch.
Lemon and meringue cake
You can enjoy the lemon and meringue cake at breakfast or serves it as dessert at lunch.
Asparagus and honey risotto
Ingredients for 2 people 150 g of carnaroli rice 1 shallot (20 g) 150 g of asparaguses 400 ml of broth or water extra virgin olive oil salt 2 spoonful chestnut honey 1 spoonful poppy seeds 1 lemon, grated peel Wash the asparaguses. Cut the shallot and fry it over low heat
Chive pancakes
Ingredients 150 g of flour A pinch of salt 1/2 teaspoonful baking powder 1/4 teaspoonful baking soda 200 g of milk 1 egg 40 g of melted butter 20 g of fresh chives Combine the flour, the salt, the baking powder and the baking soda. Separately, blend the milk, the egg
Mejadra
Ingredients 250 g of green or brown lentils 200 g of basmati rice 4 medium-sized onions 3 spoonful of flour 2 teaspoonful of cumin 1/2 spoonful of coriander seeds half a teaspoonful of powdered turmeric 1 teaspoonful of grinded Jamaican pepper 1 teaspoonful of powdered cinnamon 1 teaspoonful of sugar 250 ml of sunflower
Banana bread
Ingredients 70 g of melted butter 3 ripe bananas 1 egg 60 g of sugar 160 g of flour 1 teaspoonful of baking soda 1 teaspoonful of baking powder A pinch of salt Heat the oven to 180°C. Peel the bananas and smash them with a fork in a large bowl.
Beetroot salad
Ingredients for 4 people 1 big beetroot 2 oranges seasonal fresh lettuce walnuts salt and pepper extra virgin olive oil Preheat the oven to 200°. Wash the beetroot with fresh water and dry it with blotting paper. Cut the lettuce leaves, leaving 2.5cm of stem. Put the beetroot in aluminium foil with
Vegetarian cabbage rolls
Ingredients for 12 rolls 6 cabbage leaves 200 g of mixed dried fruit 150 g of quinoa Salt, pepper, and oil Preparation Wash the cabbage leaves and clean them removing the midrib. Blanch them in boiling water for 3 minutes. Drain the leaves and put them in a bowl with water and ice in order
Saffron and pistachio biscuits
Ingredients 80 g of muscovado (a type of brown sugar) 120 ml of olive oil 300 g spelt flour 1 pinch of salt Chopped pistachio A few pistils of saffron Let the pistils of saffron infuse for at least two hours in a quarter-full glass of water. Add the sugar, flour, salt and olive
Rolls with chickpea salad
Ingredients 250 g of drid chickpeas 2 stalks of celery 1 red onion 15 g of capers in salt Half a spoonful of minced coriander 90 g of vegetable mayonnaise 1 spoonful of mustard 10 soft rolls 1 bunch of arugula 10 gherkins Salt and pepper to taste Preparation Let the chickpeas