Ultra refreshing, this pea soup with mint is a great option to start dinner on a hot summer night and how easy it is to make!
INGREDIENTS 600 g of frozen peas 1 liter of water ½ cup fresh mint 4 tablespoons olive oil Salt and black pepper Mint to decorate METHOD OF PREPARATION 1. In a pan, put the water and the frozen pea. Wait until boiling and cooking. 2. Transfer to the mixer. Put the mint leaves and season with salt and pepper. Beat until the soup is very tender. 3. Transfer the soup to the bowl. If you prefer a cold soup, place the bowl at the refrigerator. You can serve with pepper, mint leaves and olive oil.
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The secret of this amazing taste recipe is in the finish: the butter makes all the difference and leaves the puree even creamier!
INGREDIENTS 3 sweet potatoes 1 tea cup of milk 2 tablespoons of cold butter Salt PREPARATION MODE Wash, dry and peel the sweet potatoes. Cut and transfer to a medium pan. Cover with water and season with ½ teaspoon of salt. Bring to a high heat and when boiling, leave there for about 20 minutes or until cooked - you can use a fork to check. Turn off the heat and drain the potatoes through a sieve. Return the hot potatoes to the same pan and beat with a mixer. Gradually add the milk to give the better texture. If you prefer a rustic mash, pass the potatoes through a potato masher. Add the butter and stir well with a spoon until melt. If necessary, season with more salt. INGREDIENTS
150g of spaghetti 4 ripe tomatoes 2 garlic cloves 2 tablespoons olive oil 3 basil sprigs Salt and ground black pepper grated Parmesan cheese PREPARATION MODE Bring a medium pan with about 2.5 liters of water to the high heat. Wash, dry, cut the tomatoes in half and discard the seeds. Cut each half into 3 strips and the strips into medium cubes. Peel and finely chop the garlic. Wash, dry and remove the leaves from the basil branches. Once the water boils, mix 1 tablespoon of salt and put the pasta to cook (as instructed on the package), to stay al dente. Put a large frying pan over medium heat. When warm, drizzle with the olive oil, add the tomatoes and cook for about 3 minutes, stirring occasionally. Add the garlic, basil leaves and cook for just 1 minute to scent. Season with salt and freshly ground black pepper. Add the pasta to the tomatoes in the frying pan and mix well. If necessary, add more water to make the sauce more fluid. Serve with grated parmesan cheese. I’ve personally never tried pull pork. I know! I know! What lunatic has never tried pull pork??! Well...me. It just never came up as something to eat as a kid or teenager, my mam would never turn around and end up cooking pork for a day just to get it all soft and pullable. So, I just never had it. But ever since being vegetarian, it has grabbed my interest because it looks SOO tasty and good...I would be all over it...if it just wasn’t a pig.
Here’s a really easy and tasty recipe for making a vegetarian pulled pork from jackfruit. I originally saw this during a daytime TV show and I knew I NEED to try it out.
Ingredients: 300g of dark chocolate. 2 tbsp oil of coconut oil 2-4 avocados 1/2 cup of honey 1 tsp of vanilla extract 3 eggs 1/2 cup unsweetened cocoa powder 1 Tbsp of coconut flour For the Avocado Frosting: One medium avocado 3 Tbsp cocoa powder 3 Tbsp maple syrup Directions: Preheat the oven to 350 degrees Line the base and sides of pan with parchment paper. Put the dark chocolate and oil in a bowl set over simmering water. Melt the chocolate, stirring until smooth then remove from heat. Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree. Stir the avocado, honey and vanilla extract into the cooled chocolate. Add the eggs one at a time. Stir both the coconut flour and cocoa powder until smooth. Pour the batter into the prepared pan and spread to cover and smooth the top. Bake for 12-15 minutes or until it's firm to the touch. Remove from oven and let cool completely before lifting the brownie from the pan. For the Avocado Frosting: Place frosting ingredients in a blender along with the cocoa powder and maple syrup. Blend until smooth. Add more powder or syrup to taste. Spread over the cooled brownies. Cut the brownie and store in an airtight container. Ingredients
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