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:

8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper

Preparing:

Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.

Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.

Ingredients:

2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped

Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper

Preparing:

Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.

Ingredients:

300 ml milk
300 ml light cream
55 g butter
40 g all-purpose flour
3 cloves
2 bay leaves
1 onion
1/4 tsp nutmeg
Salt and pepper

Preparing:

Pour the milk into a pan with the bay leaves.
Press cloves into the onion, add to the milk and bring to the boil.
Remove from heat and set aside.
Strain the milk into a pitcher and rinse the pan.

Melt the butter in the pan, stir in the flour and cook for 1 minute.
Remove from heat and gradually pour in the milk, stirring constantly.
Cook the sauce for 3 minutes, stirring, then pour in the cream and bring to the boil.
Remove from heat and season with nutmeg, salt and pepper.

Ingredients:

12 chicken wings
6 tbsps lemon juice
1 tbsp brown sugar
4 tsp sunflower oil
3 corns, cut into slices
1 piece of ginger, grated

Preparing:

Mix ginger with lemon juice, brown sugar and oil.
Marinate the wings and corn with the previous mixture.

Place wings and corn on skewers and roast for 20 minutes.
Bathe with the ginger mixture and turn them frequently.

Ingredients:

600 g beef tenderloin, cut into pieces
200 g sliced mushrooms
1 cup vegetable broth
100 ml cream, light
1 chopped onion
1 garlic clove minced
1 tbsp tomato puree
1 tbsp mustard

Preparing:

Cook the onion and garlic in 1 tbsp vegetable broth.
Add loin pieces and cook until they change color.
Add the mushrooms, tomato puree, mustard and the remaining broth and cook for 20 minutes.
Incorporate the cream, cook for 10 more minutes 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:

1 l Ginger Ale
1 cup pineapple juice
1 cup tangerine juice
4 slices pineapple, cut into quarters
3 tangerines
2 peaches, split into gores

Preparing:

Stir pineapple juice with tangerine juice and Ginger Ale.
Add ice, pineapple chunks, and tangerine and peach wedges and serve.

Ingredients:

400 g Chinese peas
1/4 cup olive oil
2 tbspchopped cilantro
1 tbsp chopped onion
Salt and pepper

Preparing:

Preheat oven to 200ºC (400ºF).

Mix and blend olive oil with cilantro, onion, salt and pepper.
Place peas on a baking tray and bathe with the mix above.
Bake for 10 minutes.

Ingredients:

8 oz peach juice
1/2 oz grenadine
1/2 apple
1/2 peach
1/2 passionfruit
5 blackberries
3 strawberries

Preparing:

Mix in a shaker heavily all ingredients.
Strain and serve well in ice.