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:

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:

12 pork chops
1/2 kg Cambray potatoes, cooked and cut in pieces
1 1/2 cup hemstitch, cooked and cut in pieces
1 cup white wine
3 carrots, minced
1 onion, chopped
1 clove garlic, chopped
Salt and pepper

Preparing:

Season the chops with salt and pepper.

Fry the onion and garlic in vegetable oil.
Add the chops, carrots, potatoes and hemstitch.
Add wine, cover and cook on low heat for 20 minutes.

Remove from heat and serve.

Ingredients:

2 cups water
1/2 cup chopped parsley
1 can evaporated milk
4 potatoes, peeled and cut into cubes
3 garlic cloves, crushed
1/3 butter stick
Salt and pepper

Preparing:

Fry potatoes in butter and season with salt and pepper.
Add the parsley and garlic.
Add the water, lower the heat and cook for 20 minutes.
Add evaporated milk, mix well, remove from heat and serve.

Ingredients:

2 cooked chicken breasts and crushed
2 cups rice
1 cup red wine
4 strips of bacon, chopped
2 stalks celery, chopped
1 onion, chopped
1 tomato, chopped
1 bay leaf
2 tbsp tomato sauce
1/2 butter stick
Salt and pepper

Preparing:

Fry bacon and chicken in butter, remove and reserve.
Cook in the same pan, the vegetables with red wine.
Add rice and 1 cup of water when the wine has evaporated.
Add 1 more cup water and when consumed add another cup and cook over low heat until the rice is well cooked.

Add the chicken, bacon and tomato sauce and cook for 5 more  minutes.

Ingredients:

4 potatoes cooked with the peel
1 cup grated cheese
1/4 cup skim milk
250 g ham, cut into squares
1/4 stick melted margarine
Salt and pepper

Preparing:

Cut potatoes in half and make a hole in each potato.
Mix the potato with milk, ham, cheese, salt and pepper.
Fill potatoes, brush them with margarine and bake until brown.

Ingredients:

6 fish fillets
3 carrots, sliced
3 leeks, sliced
1 cup white wine
1 cup water
1/4 butter stick
Salt and pepper

Preparing:

Season fish with salt and pepper.
Fry in butter and reserve.
Fry in the same skillet, leek and carrots for 5 minutes.

Add the white wine and cook over medium heat until it evaporates.
Add water and the fish and cook for 10 more minutes.