APPETIZER

This recipe is from Spain, very tasty as a side, starter or main dish. If you want, you can also make it with mushrooms, peppers, pumpkin, whatever you like. Let's get to work! INGREDIENTS - 3 White potatoes - 2 Onions - 5 Cloves of garlic - 50 cm3 of Olive oil - 50 gr. Spicy Pork sausage ​​ - 6 Eggs - Salt and pepper - Oil to fry potatoes - Chili (optional) - Parsley and tomatoes to decorate PREPARATION - Cut the potatoes into 2 cm squares and fry in plenty of hot oil until they are cooked inside. If you want to make a lighter version, you can steam them. - Cut the onions into strips, the sausage ​​into small squares and sauté in olive oil together…

A classic of French cuisine. Let's make a delicious onion soup! INGREDIENTS - 300 gr Onions in round - 500 cm3 Poultry or beef broth - 50 gr. dark Roux (25 gr. butter + 25 gr. flour) - 30 gr. Butter - 50 cm3 White wine - 200 gr. Baguette - Gruyère cheese - Salt and pepper PREPARATION - Brown the onion in a saucepan with the butter until they take a good color. - Deglaze with white wine. After the alcohol evaporates, add the poultry or beef broth. - Reduce to concentrate the flavor. - Add the dark roux to thicken, stirring constantly. The roux is made with butter and flour in equal parts over low heat until the flour cooks. However, it's removed from the heat frequently so…

Now that the cold weather starts, nothing better than a creamy soup to feel loved and protected. You will see the effect when you try it! INGREDIENTS - 200gr. Pumpkin - 5 gr. Ginger - 1 Tablespoon of butter - 30 cm3 Honey - 1/2 Onion - 2 Garlic cloves - 200 ml Vegetable broth - 1/2 Squeezed lemon - 1 Teaspoon of Curry - 70 ml Cream - Salt and pepper PREPARATION - Peel and cut the pumpkin into even cubes. - Cut in brunoise the onion, the garlic and the ginger. - Place the butter in a saucepan, brown the onions. - Add the pumpkin, the garlic and the ginger with the 200 ml of broth. Bring to a boil. - Season with the curry, lemon, honey and…

This recipe created in the middle east tastes incredible. It's ideal for tapas, snacks and entrees. Let's prepare it! INGREDIENTS - 2 Large eggplants - 3 Garlic cloves, chopped - 3 Tablespoons of squeezed lemon - 3 Tablespoons of olive oil - Salt - 1 Tablespoon of Tahini sauce (if you don't have it at home, it will be fine also) - 20 gs Toasted sesame seeds (optional) - Cilantro or parsley to decorate PREPARATION - Place the eggplants directly on the stove with the burners, over low heat until the skin is completely black (yes, you read that correctly... they go over direct heat because their outside must be burned to give that delicious smoky flavour). You have to turn them over so they cook well on both sides.…

This spread or dipping sauce has a French origin -it has born specifically in the "Provence" located in the South, over the Mediterranean- is excellent to consume with toast as an aperitif or to accompany meat, fish, pasta and vegetable dishes. Let's learn how to make it! INGREDIENTS - 200 gr. Pitted black olives - 4 Tablespoons of capers - 3 Anchovies - 2 Tablespoons of squeezed lemon - 2 Tablespoons of olive oil - 1 Clove of minced garlic - Black pepper - You can add basil, rosemary, thyme, dried tomatoes and/or chili (optional) PREPARATION - Place all the ingredients in a processor until they form a paste (you may have to turn off the processor and mix the spread with a spoon before processing again if there are…

This vegetarian recipe from the Middle East is so tasty and easy that you can make it at home. Soak 500 grams of dry chickpeas in a big container with water 24 hours outside the refrigerator (don’t use can chickpeas). They will double the size.Drain the water of the chickpeas and process them with 1 cup of water, 2 onions previously cut, 10 garlic cloves previously cut, 1 tablespoon of baking powder and salt.  Add the spices that you like: pepper, fresh parsley, cilantro, coriander, dill, a bit of cumin and cayenne pepper. You can also add toasted sesame seeds.If you keep the paste in the refrigerator for 1 hour before making the falafels, it will be easier because it sets better. Make the little burgers, balls or the shape you prefer.Fry them with hot olive oil both sides.…