Free recipes

Ingredients:

450 g dried spaguetti
1 quantity Green Pesto Sauce (click here to see the recipe)

Preparing:

Cook pasta in salted water for 10 minutes.
Drain the pasta and set aside 2 tbsps of cooking water.
Mix the water with the Green Pesto Sauce.
Add to the pasta and serve.

Ingredients:

250 g dried tomatoes
250 g cream cheese, softened
60 g pine nuts
3 tbsp grated Parmesan cheese
3 tbsp basil, chopped

Preparing:

Process in a food processor all ingredients.
Serve with toasted bread and vegetables of your choice.

Ingredients:

50 g Parmesan cheese, grated finely
25 g pine nuts
40 fresh basil leaves
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
Salt and pepper

Preparing:

Process the basil leaves, garlic, pine nuts and Parmesan cheese for 30 seconds.
Add slowly the olive oil and season with salt and pepper.

Ingredients:

8 oz feta cheese into cubes
2 tbsp olive oil
2 tbsp fresh herbs (thyme, basil, rosemary, parsley, dill)
1 tbsp lemon juice
1 tsp ground pepper
1/2 tsp poppy seeds
2 garlic cloves, minced

Preparing:

Combine olive oil with herbs, lemon juice, garlic, pepper and poppy seeds.
Add feta cheese cubes, mix and refrigerate for 3 days.
Allow 30 minutes outside the refrigerator before serving.

Ingredients:

800 g canned chopped tomatoes
350 g dried cannelloni tubes
115 g cooked ham, diced
1 cup ricotta cheese
1/2 cup grated romano cheese
2 onions, chopped
2 garlic cloves, chopped1 egg
2 tbsp olive oil
1 tbsp shredded fresh basil
1 tbsp tomato paste
Sal and pepper

Preparing:

Preheat the oven to 180ºC (350ºF).

Fry the onions and garlic in olive oil for 5 minutes.
Add basil, chopped tomatoes and their can juices, tomato paste, salt and pepper.
Let simmer for 30 minutes.

Cook cannelloni in salted water.

Mix the ricotta, ham, egg, salt and pepper.
Fill the cannelloni tubes with the ricotta mixture and place in a single layer in a heatproof dish with butter.
Pour the tomato sauce over the cannelloni and sprinkle with grated romano cheese.
Bake for 30 minutes and serve.

Ingredients:

3 chicken breasts, half
4 pumpkins sliced
6 sliced tomatoes
300 g shredded mozzarella cheese
1/4 cup chopped basil
1 1/2 tbsp olive oil
Salt and pepper

Preparing:

Combine pumpkin with tomatoes and olive oil.
Distribute the mixture into 6 foil pieces.

Make cuts in the chicken breasts with a knife.
Fill with mozzarella cheese and basil.
Put on the pumpkin mixture and wrap well.

Bake for 30 minutes at 180ºC (360ºF).

Ingredients:

500 grams noodles
150 grams ham
60 grams grated Parmesan cheese
50 g butter
2 tied fresh asparagus
1 1/2 cup cream
1 tbsp chopped parsley
1 tbsp chopped fresh basil
Salt and pepper

Preparing:

Cook noodles in plenty of water with salt.

Cut the tough part of asparagus.
Cook them in salted water for 8 minutes, drain them and cut them into pieces.

Fry the ham in butter, add asparagus and cook for 2 minutes.
Add the parsley, basil, cream, salt and pepper.
Allow to boil over a low heat for 10 minutes.

Pour the sauce over the noodles and serve.

Ingredients:

4 salmon steaks
Juice of 1 lime and finely grated rind
Salt and Pepper

Sauce:
1 large mango, peleed, pitted and diced
1 red onion, chopped
2 passion fruit
2 fresh basil springs
2 tbsp lime juice
Salt

Preparing:

Preheat the grill.

Springle the salmon with the lime rind and pour the juice over them.
Season to taste with salt and pepper, cover and leave to stand.

Sauce:
Place the mango flesh with the onion.
Cut passion fruit in half and scoop out the seeds and the pulp.
Add the passion fruit, the basil leaves, the lime juice and salt to the mango.
Cover with plastic wrap and set aside.

Cook the salmon over medium-hot coals for 4 minutes on each side.
Serve with the sauce.

Ingredients:

5 ounces smoked salmon sliced
1 cup basil leaves
1/2 cup sliced onion
24 slices of bread
3 tbsp capers
1 tbsp lemon juice
1 avocado
Pepper

Preparing:

Preheat the oven.
Bake the slices of bread for 1 minute per side.

Mix avocados with the lemon juice and capers.
Spread the mixture on toasts.
Put over salmon, basil, onion and pepper.

Ingredients:

8 ounces feta cheese, cut into cubes
2 tbsp olive oil
2 tbsp fresh herbs (thyme, basil, rosemary, dill, etc.).
1 tbsp lemon juice
1 tsp pepper
1/2 tsp of poppy seeds
2 garlic cloves, minced

Preparing:

Combine olive oil, herbs, garlic, lemon juice, pepper and poppy seeds.
Add feta cheese and mix well.

Refrigerate for 3 days.
Remove from the refrigerator 30 minutes before serving.