Free recipes

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:

350 g spaghetti
12 jumbo shrimp
12 mussels
2 tbsp oil
1 butter stick
1/2 jar capers
Herbs, salt and pepper to taste (thyme, parsley, rosemary)

Preparing:

Cook pasta in salted water.
Drain and reserve.

Skip mussels and shrimp in butter and oil.
Add herbs, salt and pepper.
Serve the pasta with seafood and capers.

Ingredients:

900 g lean ground chuck
1/2 cup fresh white bread crumbs
6 sesame seed hamburger buns
2 onions, chopped
1 egg, lightly beaten
1 1/2 tsp finely chopped fresh thyme
Salt and pepper

Preparing:

Preheat the grill.

Mix whit your hands the meat with onions, bread crumbs, egg, thyme, salt and pepper.
Form the 6 large burgers with your hands and cook over hot coal for 4 minutes on each side.
Cut the buns in half and briefly toast on the grill, cut-side down.

Make your burgers with tomato, onion, letucce, mayonnaise, mustard, ketchup, etc.

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:

4 small zucchinis, sliced
1 eggplant, minced
1 tomato chopped
1/2  red chile, chopped
1/2 green chile, chopped
1/2 onion, minced
1 garlic clove minced
Olive oil
Fresh herbs (thyme, oregano)
Salt and pepper

Preparing:

Fry the garlic in the olive oil.
Add onion, eggplant, zucchinis, tomatoes, fresh herbs, salt and pepper.
Cover and cook for 30 minutes.

Ingredients:

600 g lamb
50 g black olives, pitted and halved
2/3 cup red wine
2/3 cup vegetable stock
6 canned anchovy fillets
4 garlic cloves
3 springs thyme, stalks removed
2 tbsp chopped parsley
1 tbsp oil
1 tbsp butter
1 tsp sugar

Preparing:

Cook the lamb with the oil and butter for 5 minutes.
Grind together the garlic, thyme and anchovies to make a smooth paste.

Add the red wine and vegetable stock to the lamb.
Stir in the garlic paste and sugar.
Bring to the boil, reduce the heat, cover and simmer for 40 minutes.
Stir the olives into the sauce and mix to combine.

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 fresh asparagus
2 tbsp olive oil
Fresh herbs (thyme, rosemary, dill, parsley)
Salt and pepper
Parmesan cheese in thin slices

Preparing:

Preheat oven to 210°C (425°F).

Place the asparagus on a baking tray.
Sprinkle with herbs, oil, salt and pepper.

Bake for 15 minutes.
Serve with slices of Parmesan cheese.

Ingredients:

2 cups pre-cooked rice
1 cup nuts
1 cup raisins
1 cup chopped celery
1/4 cup white wine
4 garlic cloves chopped
2 envelopes beef broth
1 bar margarine
1 onion chopped
1 tbsp curry
1 tsp cinnamon powder
1 tsp thyme powder
1/2 tsp powdered cloves
Lemon zest

Preparing:

Mix in a pot wine, thyme, curry, cloves, broth, cinnamon, raisins and lemon peel.
Allow to boil under low fire.

Toast the nuts in margarine in a frying pan.

Besides, in a saucepan mix 4 cups of water, garlic, celery and onion.
Add the rice when it boils.
Add nuts, stirring with a fork as it begins to dry out.
Incorporate the mixture of spices.

Leave to dry and covered with the fire off.
Season with salt and pepper.

Ingredients:

1 1/2 kg chopped potatoes
1 1/2 kg “chorizo”
1 chopped onion
1/2 chopped chili pepper
4 chopped garlic cloves
1 roll cilantro/coriander
2 small thyme branches
1/4 tsp “achiote”
Salt and pepper

Preparing:

Cook the potatoes along with “achiote” in a pot.
Add the rest of the ingredients.
Cook to untimed fire for 20 minutes.