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6 (very) healthy recipes to take care of yourself

6 (very) healthy recipes to take care of yourself

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Difficulty: Easy
Weather:
20 min.

INGREDIENTS (4 people)

- 200 g smoked cod
- 4 piquillo peppers
- 4 slices of rye bread
- 1 tomato β—— 1/2 garlic
- Extra virgin olive oil β—— Sherry vinegar
- 50 g of breadcrumbs

PREPARATION

Put a tomato in a blender glass and crush. Add the breadcrumbs to soak a few minutes. Add the half peeled garlic, removing the inner germ, 1/2 dl. of oil, a teaspoon of vinegar and a little salt. Crush until a fine mixture is obtained.

Cut the slices of bread. Put them in the oven for a few minutes or put them on a grill on the fire so that they are roasted on one of their faces.

Once golden brown, remove from heat and spread with the salmorejo mixture prepared in the previous step.

Assemble the toast by placing a piquillo pepper on the slice of bread with salmorejo. Cut a sheet of smoked cod and place on top. Finally, sprinkle with chopped chives as a decoration and serve.

What idea!
Before putting the peppers on the bread, you can pass them through a pan, with a drizzle of virgin olive oil and a little salt.

2 Japanese soup with seaweed and tofu

Difficulty: Easy
Weather:
40 min

INGREDIENTS (4 people)

- 320 g of wakame seaweed
- 8 dl of dashi broth
- 10 g of white miso
- 4 chibas chives
- 20 g kombu seaweed
- 30 g of dried bonito flakes
- 120 g of tofu

PREPARATION

Hydrate the kombu and wakame seaweed by putting them in a bowl with cold water for 20 minutes. Put a saucepan on the fire with 8 dl of water and the kombu seaweed. Just before the boil breaks, remove the seaweed. Let the water boil for 1 more minute and then turn off the heat. Add the flakes of bonito to the water so that they infuse for 15 more minutes. Strain the broth.

Cut the tofu into small dice. Put a casserole with the dashi broth to heat. When hot, remove a few tablespoons of broth to dissolve the miso paste with them.

Peel and cut the scallion. Add the miso pasta, the scallion, the tofu and the wakame seaweed to the broth. Heat and remove before it breaks to boil. Serve in bowls.

TEST IT!

Enrich your miso soup with shiitake mushrooms and spinach; clams or steamed mussels; cooked broccoli; rice and prawns ...

3 Chopitos with baby beans and garlic

Difficulty: Easy
Weather:
40 min

INGREDIENTS (4 people)

- 500 g chopitos
- 500 g of soft beans
- 1/2 onion
- 4 young garlic
- 1 clove garlic
- 1 dl of white wine
- 2 dl of vegetable stock
- Olive oil
- Parsley
- Salt

PREPARATION

Peel and finely chop the onion and a garlic. Clean and cut the garlic into pieces. Put a casserole on the fire with a little olive oil, young garlic, onion and garlic. Keep on medium heat 3 or 4 minutes, until the onion becomes transparent.

Add the beans, white wine and vegetable stock. Salt and simmer until the beans are tender. Remove and reserve.

Wash the chopitos. Put a large skillet on the fire with 4 tablespoons of olive oil and a minced garlic. Sauté a few minutes and add the peppered peppers. Keep on medium heat until they begin to brown. Add the chopitos to the casserole with the beans and simmer 2 or 3 minutes. Garnish with parsley.

MORE FLAVOUR

If you like recipes with a little spicy, when you go to poop the onion with garlic, add a chilli pepper.

4 Roasted vegetables with bonito

Difficulty: Easy
Weather:
60 min.

INGREDIENTS (4 people)

- 500 g of bonito
- 1 zucchini
- 1 purple onion
- 1 red pepper
- 100 g arugula
- Fresh thyme
- Chives
- Extra virgin olive oil
- Balsamic vinegar
- Salt
- Pepper

PREPARATION

Preheat the oven to 180 ° C. Cut zucchini, eggplant and thinly sliced ​​red onion. Cut the pepper into strips.

To smear the vegetables with olive oil. Place them on a tray lined with baking paper. Put in the oven and remove them as they become soft and begin to caramelize.

Cut the bonito into dice of about 3 cm. Salt and pepper Put a pan on the fire with a tablespoon of olive oil and the bonito. Skip just enough so that the outside is white and the inside is raw. Remove. When serving, pour a dash of olive oil and a few drops of balsamic vinegar on the plate; on top of the vegetables with arugula and chives and chopped thyme and, finally, the bonito.

AS YOU LIKE

This recipe is perfect with bonito from the north, from the Cantabrian, although it is also delicious with bluefin tuna from the Almadrabas de Cádiz.

5 Gluten free chocolate cake

Difficulty: Easy
Weather:
60 min.

INGREDIENTS (4 people)

- 200 g of gluten-free dark chocolate
- 200 g of icing sugar
- 100 g of butter
- 4 eggs

PREPARATION

Preheat the oven to 180 ° C. Put the chocolate and butter in a water bath until they fall apart. Stir until obtaining a homogeneous mixture.

Put half the icing sugar and egg yolks in a blender glass, reserving the egg whites. Shake. Add the beaten yolks to the melted chocolate and mix well.

Beat the reserved whites with the help of some rods until they are mounted on the point of snow. Add, little by little, the rest of the icing sugar.

Add the whites to the chocolate mixture with enveloping movements so that the whites are not lowered. Fill with the result, a mold, previously prepared, and put in the oven for about 30 minutes. Remove and let cool before unmolding.

FUNDAMENTAL!

Use a quality chocolate, as there are products that, instead of cocoa butter, contain vegetable oils and flour.

6 Corn cake with raisins

Difficulty: Medium
Weather:
60 min.

INGREDIENTS (4 people)

- 60 g of sugar
- 1 cup of condensed milk
- 2 cans of canned corn
- 10 slices of bread
- Raisins
- 1 vanilla knife
- 1 cup of mayonnaise
- 1 cup of milk
- Powdered sugar

PREPARATION

Preheat the oven to 180 ° C. Put in a glass of blender, sugar, a cup of condensed milk, two cans of corn and a cup of mayonnaise. Beat until all the ingredients are integrated and form a creamy mixture.

Add the milk, vanilla and the crumbled bread and move with a wooden palette. Add the raisins. Pour the mixture into a thread mold, which previously we will have smeared butter and floured. Put in the oven about 30 m.

Insert a toothpick into the cake and verify that the dough does not stick. Let cool and unmold. Sprinkle with icing sugar. Present on a plate and accompany with raisins or dates on top. A good option is to serve it with vanilla ice cream.

CRUNCH!

In addition to raisins or dates, add almonds, hazelnuts or ground walnuts to give a crispy touch to your corn cake.