Free recipes

Ingrdients:

2 eggplants, thinly sliced
2 tbsp olive oil
Sal and pepper

Tsatziki:
4 scallions, finely sliced
3/4 cup natural Greek yogurt
1/2 cucumber, finely chopped
3 tbsp chopped fresh mint
1 garlic clove chopped
Salt and pepper

Preparing:

Preheat the grill.

Mix the yogurt with the cucumber, te scallions, garlic, mint, salt and pepper.
Cover with plastic wrap and leave to chill in the refrigerator for 20 minutes.

Brush the eggplant with olive oil, salt and pepper.
Cook the eggplant over hot coals for 5 minutes on each side.

Serve with the Tsatziki.

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:

1 1/2 kg potatoes, cooked, peeled and minced
100 g minced bacon
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped onion
3 hard eggs chopped
3 celery stalks chopped
3 apples chopped
1 cottage cheese
3 tbsp mustard
2 tbsp chopped pickles
2 tbsp lemon juice
2 tbsp chopped parsley
1 tbsp butter
Salt and pepper

Preparing:

Fry the bacon and drain excess oil.
Fry, in the same pan, the onion in the butter, add the bacon, mix well and remove from heat.

Beat until cremate cottage cheese, sour cream, mayonnaise, pickles, mustard, salt and pepper.
Add hard eggs, celery, apple, lemon juice, potatoes, onions and bacon.
Mix well with wooden spoon and serve.

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.

Ingredients:

1/2 kg mini hemstitch, washed and without the tips
6 apricots segments
25 g sliced almonds, toast
1 tsp fresh tarragon
Parsley chopped
Salt and pepper

Dressing:

2/3 cup olive oil
3 tbsp white wine vinegar
1 tsp mustard
1/4 tsp sugar
Salt and pepper

Preparing:

Cook the hemstitch in boiling water for 3 minutes, remove from water and refresh with cold water.
Dry and place in a large bowl.
Add the apricots gores, herbs, salt and pepper.
Bathe with the dressing.

Dressing:
Mix all ingredients except olive oil.
Add olive oil slowly and mix.

Ingredients:

600 ml chicken broth
175 g rice
6 tomatoes
2 tbsp fresh chopped cilantro
1 tbsp oil
1 tbsp curry paste
1 tsp ground cilantro
1 tsp ground cumin
1 onion chopped large
Salt and pepper

Preparing:

Cut 4 tomatoes in half, remove the heart and reserve.
Cut the remaining tomatoes into large pieces, mix with the chopped cilantro and reserve.

Fry for 3 minutes onion in oil and add the tomato halves, curry paste, coriander, cumin, salt and pepper.
Add rice, fry for 3 minutes and add chicken broth.
Cook over low heat until rice is ready.

Remove from heat and mix with chopped tomatoes.

Ingredients:

700 g grated carrot
55 g butter
2 onions, grated
1 potato large grated
1.5 liters boiling water
2 tbsp fresh chopped parsley
2 tbsp grated orange zest
Juice of 1 orange
Salt and pepper

Preparing:

Fry onion in butter for 3 minutes.
Add carrots, potatoes and a pinch of salt.
Cover the pan, lower the heat and cook for 5 minutes.

Incorporate orangezest and boiling water.
Allow to boil, cover, cook for 10 more minutes and add orange juice.

Remove from heat and allow to cool to liquefy until blended.
Pour back into the pot and let boil.

Serve and decorate with parsley.

Ingredients:

1 liter cranberry juice
1/2 liter mineral water
1 cup brandy
1 bottle champagne
Lemon gores
Syrup to taste (sugar dissolved in water to the fire)

Preparing:

Mix in a cocktail mixer the cranberry juice, brandy and lemon gores.
Add the syrup to taste.
Before serving add the mineral water and champagne.

Ingredients:

2 1/2 cup chicken broth
2 cups quinoa
1 cup chopped golden raisins
1 cup onion slices
1/2 cup rice vinegar
1/2 cup orange juice
2 tbsps grated orange zest
1 tsp cumin
1 cucumber into cubes

Preparing:

Toast quinoa in a pan until smels to nuts.

Boil chicken broth and add the quinoa.
Lower the fire, cover and let simmer for 25 minutes.
Remove from the fire, stir and allow to cool.

Combine quinoa, raisins, orange zest, onion, vinegar, cumin, cucumber and orange juice and serve.

Ingredients:

2 oz Wild Berries Fusion Vodka
1/2 deTriple Sec
Cherry Juice
Lemon Juice

Preparing:

Combine ingredients in a mixing tin with ice.
Shake well and serve.
Decorate with fresh blackberries.