Free recipes

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:

6 avocados
1 chopped onion
1 chopped chili
6 tbsp tomato sauce
6 tbsp lemon juice
3 tbsp chopped cilantro
Salt and pepper

Preparing:

Cut avocados in half, retire off the bone and bathe with the lemon juice.
Mix well all the ingredients.
Fill avocados with the filling and serve.

Ingredients:

200 g smoked trout
190 g cream cheese
1 tbsp lemon juice
1 tsp grated lemon zest
20 cucumber slices
Cayenne pepper and paprika to taste

Preparing:

Liquefy cream cheese with trout, pepper and the juice and lemon zest until well blended.
Pour the mixture into a pastry sleeve.
Spread the mousse on cucumber slices and sprinkle with paprika.

Ingredients:

2 cans heart palm
1 garlic clove, minced
6 tbsp lemon juice
2 tbsp chopped fennel
3 tsp olive oil
1/2 tsp sugar

Preparing:

Cut heart palms in half.
Remove the core and chop.
Add remaining ingredients and mix well.
Fill with heart palm filling and serve.

Ingredients:

12 fresh sardines, cleaned and scaled
2/3 cup all purpose flour
1/4 cup fresh parsley, chopped
4 garlic cloves, chopped
3 tbsp lemon juice
1 tsp ground cumin
Salt and pepper

Preparing:

Mix the garlic and parsley together.
Spoon the herb mixture into the fish cavities and all over.
Sprinkle with lemon juice, cover with plastic wrap and leave to marinate in the refrigerator for 1 hour.

Preheat the grill.

Mix the flour, ground cumin, salt and pepper.
Roll the sardines in the flor to coat.
Brush them with olive oil and cook for 4 minutes on each side.

Ingredients:

115 g canned tuna, drained
4 plum tomatoes, halved and seeded
4 tbsp olive oil
2 tbsp sun-dried tomato paste
2 tbsp capers, rinsed
2 tsp lemon juice
2 egg yolks
Finely grated rind of 1 lemon
Salt and pepper

Preparing:

Divide the sun-dried tomato paste among the tomato halves and spread around the inside of the skin.
Roast on a baking tray in oven at 200ºC (400ºF) for 15 minutes and leave to cool.

Process the egg yolks with lemon juice and rind until smooth.
Add the olive oil and process until it thickens.

Add tuna and capers to the previous mixture and season with salt and pepper.
Spoon the tuna mayonnaise into the tomato shells, return to the oven for 5 minutes and serve.

Ingredients:

1 1/4 l chicken broth
1/4 cup yogurt
2 thinly sliced onions
2 garlic cloves, crushed
1 tbsp curry powder
1 tbsp chopped coriander
1 tbsp lemon juice
Vegetable oil

Preparation:

Fry onion and garlic in the oil.
Add curry and fry for 1 more minute.
Add chicken broth and cook over a low heat.
Add cilantro and cook for 15 minutes more.
Add the lemon juice before serving.

Ingredients:

225 g lean bacon, rinded and chopped
1 1/2 cup fresh white bread crumbs
1 small onion, chopped
1 egg white
1 tbsp chopped fresh marjoram
Grated rind of 1 lemon
Paprika, to dust

Preparing:

Preheat the grill.

Process the bacon with onion, bread crumbs, marjoram, lemon rind and egg white.
Season to taste with pepper and process briefly.

Divide the bacon mixture into 8 equal portions and form a fat sausage.
Dust with paprika and cook for 10 minutes over hot coals, turning frecuently.

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:

3 cups prepared sushi rice
1/2 cup chopped pineapple
2 packages of cream cheese cut into strips
2 leaves of nori seaweed
2 Kiwis cut into strips
1 mango cut into strips

Sauce:
1/2 cup tamarindo concentrate
1/4 cup soy sauce
2 chipotle chilies marinating
1 tbsp lemon juice

Preparing:

Place a nori seaweed leave on a bamboo with opaque upwards.
Distribute 1/2 cup of rice, a row of mango, pineapple, kiwi and cream cheese.
Roll strong, withdraw from the mantel with care, and cut into slices.

Sauce:
Blend all ingredients.
Serve the sushi rolls with sauce.