Lemon and almond biscuits
Lemon and almond biscuits match perfectly with a cup of tea.
Beetroot hummus recipe
The beetroot hummus is a luscious and colourful variant of the quintessential chickpea-based antipasto.
Mexican quinoa salad
This quinoa salad with Mexican scent makes us think we are still on holiday.
Lentil salad
Lentil salad is a fresh and quick dish for summer meals.
Corn soup
Ingredients for the corn soup, 2 servings 1 cob 250 ml of coconut milk 150 ml of vegetable broth 1 clove of garlic 1 small onion salt and pepper extra virgin olive oil aromatic herbs Preparation Heat the grill. Clean the cob and grill it over a medium heat for about 10 minutes. Cool it
Apricot crumble
This version of apricot crumble is delicate and extravagant. Not only is the crumble crunchy but also the base made of flour, sugar and oil.
Guacamole (Mexican avocado sauce)
Ingredients to prepare guacamole for 4/6 servings 1 ripe avocado 1 spoonful of lemon juice a piece of fresh hot chili pepper half a clove of garlic a piece of onion or shallot whole salt to taste Preparation Peel the avocado and remove the kernel. Blend the avocado pulp with all the ingredients
Fruit and quinoa salad
The fruit and quinoa salad is good for breakfast or as a snack in the afternoon.
Moroccan salad
Ingredients 300 g of carrots 2 cups of cooked chickpeas 100 g of prunes juice of a half lemon 4/5 leaves of fresh mint half teaspoonful of cumin seeds cayenne pepper 1 teaspoonful of acacia honey toasted almond flakes rose petals extra virgin olive oil marine salt Preparation Pan-fry the cumin seeds for
Mixed bean soup with turmeric
Ingredients for 6 servings 80 g of lentils 80 g of chickpeas 80 g of cannellini beans 2 spoonful of 00 flour 4 ripe red tomatoes or a tin of tomatoes 1 big white onion 1 lemon juiced Minced celery leaves 1 small bunch of minced parsley 1 teaspoonful of powdered turmeric A pinch of