Food for the whole family with Jamie Oliver. Low calorie recipes from Jamie Oliver's new book

Grade

Ingredients:

600 g small tomatoes of different varieties and colors
olive oil
1 red chili
½ bunch basil
250 g Halloumi (can be replaced with any pickled cheese, preferably Suluguni or Adyghe)
1 large cow's heart tomato
1 garlic clove

Cooking: heat the oven to 190C. Place the tomatoes (yellow and orange) and garlic on a baking sheet and roast for 15 minutes or until soft. Squeeze the pulp of garlic from the peel. Grind tomatoes and garlic in a blender to a smooth paste, season with olive oil, salt and pepper.

Cut cherry tomatoes in half, put in a bowl and season with olive oil, chili pepper, chopped basil and a pinch of salt. First remove the seeds from the pepper, and then cut into rings. Cut halloumi (or suluguni) into thin slices (thickness 2 mm) and season with black pepper. Heat a large skillet over medium heat.

Lay the bottom with slices of cheese so that it looks like a cheese napkin. Heat until golden brown and until the cheese starts to melt. Flip over to the other side. Ready cheese, golden on both sides, put on a serving dish. Tomato "cow's heart" cut into slices and put on the cheese. Pour the rest of the tomatoes, sprinkle with basil leaves. Serve with tomato garlic dressing.

whole in the oven

Ingredients:

Whole salmon weighing 2.5 kg (gutted)
1.5 kg potatoes with skin
sea salt
freshly ground black pepper
6 young fennel roots
olive oil
herbs (1 small bunch each of dill, parsley and tarragon)
2 lemons

Cooking: Preheat oven to full power. Prepare a baking sheet so that the whole salmon enters there. Wash the potatoes and cut into circles 0.5 cm thick. Salt and pepper to taste. Add fennel. Drizzle generously with olive oil. Take half a bunch of each herb. Put on a cutting board. Chop everything. Put into a bowl.

Clean the fish from scales. Wash the fish and dry it with paper towels inside and out. Make vertical oblique incisions on the skin on both sides of the salmon: from the back to the tummy - about 2 cm deep. Make 6 cuts on each side.

Salt and pepper rub the fish, rubbing into the cuts. Do the same with the lemon-herb mixture. Grate with olive oil. Put the fish on a layer of potatoes and fennel. Put the rest of the herbs into the belly of the salmon. Cut the lemon into circles and put in the tummy. Bake salmon in the oven with potatoes, fennel and herbs.

Bake the fish in a hot oven for 15 minutes and then turn the temperature down to 180 º C and cook for another 30 minutes. Squeeze the juice of 1 lemon directly over the fish, drizzle with olive oil and serve.

vanilla pudding

Ingredients:

4 eggs
250 ml milk
100 g flour
3 art. spoons of sugar
100 g butter
2 vanilla pods
2 lemons

Cooking: Split the vanilla pods lengthwise, scoop out the beans and place them in a bowl. Grate the zest of two lemons there, add softened butter and sugar. Whisk everything well. Add egg yolks and beat again. Pour milk into the total mass, not forgetting to mix everything, squeeze the juice of two lemons, add flour. Grease a baking dish with oil and put the dough into it. Put the mold in a water bath in the oven for 45 minutes. Bake at 280 degrees. Serve pudding with fresh cream and jam.

Chicken thighs with potatoes and oregano

Ingredients:

5 chicken thighs
6 potatoes
bunch of oregano
300 g cherry tomatoes
sea salt and black pepper to taste
olive oil to taste
wine vinegar to taste

Cooking: boil potatoes. Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil. Fry the chicken thighs in a skillet over high heat for 10 minutes. Grind oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper. Put the chicken thighs, potatoes and skinless tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.

Tarts with raspberries and mascarpone

Ingredients:

Butter for lubrication
500 g sweet shortcrust pastry
rice or dried beans
150 ml natural yoghurt
200 g mascarpone
2 tbsp. l. powdered sugar
zest of half an orange
250 g raspberries (strawberries or blueberries)
100 g high quality dark chocolate (70% cocoa)

Cooking: preheat the oven to 170°C. Grease four 10cm tart tins with butter. Divide the dough sheet into 4 parts. Roll out each quarter of the dough thinly and divide the dough into molds. Place the dough to "rest" for 20 minutes in the refrigerator. Then cover each pan with baking paper and put rice or dry beans in it, then bake for 10 minutes.

Remove the pans from the oven, remove the paper and rice/beans and bake for another 5 minutes until golden brown. Take out the molds and let them cool completely.

Whisk the mascarpone, yogurt, powdered sugar and orange zest in a bowl until light and shiny. Place in the refrigerator while the molds cool.

Spread the cream into molds, put raspberries on top. Melt the chocolate in a water bath, then pour hot chocolate over raspberry tarts. Serve immediately or after chilling.

READ ALSO - New salad recipes from metropolitan restaurants

and arugula

Ingredients:

455 g spaghetti
salt pepper
olive oil
2 garlic cloves, peeled and finely chopped
1-2 dried chilies, crushed (or chili seasoning)
400 g peeled raw shrimp
1 small glass of white wine
2 tsp tomato paste
juice and zest of one lemon
2 handfuls arugula, chopped

Cooking: cook the spaghetti in salted boiling water according to package instructions. In the meantime, drizzle a generous amount of olive oil over a frying pan and toss in the garlic and chili. Once the garlic starts to change color, add the shrimp and sauté for a few minutes. Then add wine and tomato paste and simmer for a couple more minutes. When the pasta is ready, drain most of the water, reserving a little. Toss the spaghetti with the sauce, squeeze out the lemon juice, add half of the arugula. If you want to make the sauce more watery, add the remaining water from the pasta. Check for salt and pepper. Serve with the remaining arugula leaves and sprinkle the spaghetti with lemon zest.

Sausages baked in dough

Ingredients:

Sunflower oil
8 large sausages
4 sprigs of rosemary
2 large red onions, peeled and minced
2 garlic cloves, peeled and finely chopped
2 pieces of butter
6 tbsp balsamic vinegar
1 vegetable stock cube

For test:

285 ml milk
115 g flour
eggs
salt

Cooking: mix everything for the dough and set aside. Pour sunflower oil into a baking dish by 1 cm and place on a medium oven dish heated to 240-250 degrees. Place a baking sheet under the form, because. the oil may splatter slightly as it cooks. When the oil is hot, put in a sausage shape. Make sure they fry just until golden brown. Then take out the mold and fill the sausages with dough. Add rosemary, put the mold back into the oven. Do not open it for at least 20 minutes. Remove the dish when it is golden and crispy.

To make the onion gravy, simply sauté the onion and garlic in butter over medium heat for 5 minutes. Add balsamic vinegar, bring to a boil and simmer until vinegar is reduced by half. Next, add a cube of vegetable broth and some water. Boil. The gravy is ready.

Sausages are served with mashed potatoes, fresh vegetables or baked beans.

Cod baked in cream with avocado, shrimp and cheese

Ingredients:

Olive oil (extra virgin)

2 cod fillets, 225g each
handful fresh basil, coarsely chopped
1 avocado, peeled, pit removed, cut in half then into thin crescents
150 g peeled shrimp (raw or boiled)
140 ml heavy cream
150 g cheddar cheese

Cooking: preheat the oven to 220 oC. Lubricate the baking dish with a little olive oil, salt the cod and pepper on both sides, place in the dish. Season fish with basil leaves, top with avocado and shrimp. Drizzle with cream, sprinkle with grated cheddar. Bake on the top rack of the oven for 15-20 minutes. The cheese should be browned, the cream should boil.

New best salad

Ingredients:

Shallot regular - 6 pcs.
wine vinegar - 5 tbsp. l.
fresh tarragon leaves - 4 handfuls
red seedless grapes -1 branch
white grapes - ½ branches
olive oil - 6 tbsp. l.
salt, pepper to taste
goat cheese - 200 g

Cooking: put thinly sliced shallots in a salad bowl, add vinegar and mix. If the onion is finely chopped, it will take 10-15 minutes. The onion will marinate and remain crispy. Add tarragon leaves, halved grapes and olive oil. Mix. Add diced cheese. Drizzle with remaining oil. There is no need to add a lot of salt, the cheese itself is salty.

The highlight of this recipe lies in the combination of several flavors: bitter (shallot), sweet (grape), salty (goat cheese). Such piquancy promises to get an unusual taste.

Blueberry pie

Ingredients:

a little butter for greasing the mold
4 large eggs at room temperature
250-270 g sugar
180 g butter, melted
110 ml olive oil
150 ml milk
1 vanilla pod or 1 teaspoon vanilla essence
400 g wheat flour
1.5 teaspoons baking powder
a pinch of salt
zest of 2 lemons
zest of 2 oranges
600 g fresh blueberries

Cooking: preheat the oven to 175 degrees. Grease a 25 cm baking dish with butter and line the bottom with parchment paper. Beat eggs with sugar, then add butter, olive oil, milk and vanilla. Stir. Sift flour, salt and baking powder, mix eggs and butter in a bowl. Add lemon and orange zest, stir with a wooden spoon. Set aside for ten minutes to allow the flour to absorb moisture.

Knead a quarter of the berries into the dough, put it in a mold and smooth it with a spatula. Place the pan in the center of the preheated oven and bake for 15 minutes, then remove the pan, gently press the remaining berries on top and put the cake in the oven for another 30-40 minutes until it is baked and browned. Put the cake in the form on the wire rack, let cool. After 10 minutes, the blueberry pie can be taken out.

Fantastic fish lasagna

Ingredients:

125 g butter
1 onion, finely chopped
2 medium carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 small fennel head, finely chopped
bay leaf on a branch
a small bunch of parsley, chop the leaves, save the stems
bacon slice
12 whole fresh shrimp, heads removed and kept
100 ml white wine
850 ml milk
80 g flour
sea salt and freshly ground black pepper
1/2 nutmeg, grated
250 g lasagne sheets
600 g cod, salmon or sea bass fillets, skinned and cut into pieces
300 g cherry tomatoes, cut in half
70 g grated parmesan
a bunch of arugula

For sprinkling:

50 g bread crumbs
parsley
zest of 1 lemon

Cooking: Melt a quarter of the butter in a large deep saucepan. Add the onions, carrots, celery and fennel and simmer over low heat, covered, for about 10 minutes. Gather a bay branch and parsley stalks into a bundle, wrap with a slice of bacon and tie with a thread. Put this bunch in the pan along with the shrimp heads and cook for about 15 minutes: the vegetables should be softened, but not browned, and the shrimp heads should turn pink. Pour in the wine and cook for a few minutes to let it evaporate. Add milk, slowly bring to a boil. As soon as the milk boils, remove from heat, cover and let it brew.

Heat the remaining butter in another deep saucepan. When it begins to foam, add flour and mix thoroughly to make the consistency homogeneous. Using tongs, remove the shrimp heads and herbal bunch from the milk, squeezing out all the liquid from them. Add a ladle of milk with vegetables to the hot butter paste and stir. Add another ladleful, stir, and keep adding until all of the milk mixture is used up, resulting in a thick white sauce. Bring to a boil, stirring constantly, and cook for a few seconds to thicken the flour. Remove from heat, season with salt, pepper and nutmeg. If there are antennae left from the shrimp heads, catch them.

Read the instructions on the packaging of the lasagna sheets: you may need to boil them first. Pour a quarter of the sauce into a large bowl. Top with a third of the fish fillet and shrimp, a third of the tomatoes, a third of the chopped parsley and a quarter of the parmesan. Cover with lasagne sheets. Lay out two more layers, alternating filling and pasta. Pour the rest of the sauce on top and sprinkle with the remaining cheese and bread crumbs ground with parsley and lemon zest.

Tajine is one of the most famous national dishes of Morocco. In this African country, it is customary to cook it with lamb, chicken, fish or vegetables. But since you've probably indulged yourself in a fair amount of meat and other treats over the weekend, let's start with the vegetarian option. You will get a fragrant dish that will seem equally tasty both warm and cold.

Bonus: On Tuesday mornings, you can put the tagine in a lunch box and take it with you as a snack. Unless, of course, there is still something left of him.

Jamieoliver.com

Ingredients

400 g canned or 200 g dry chickpeas;
8 small onions;
2 carrots;
2 zucchini;
1 large potato;
5 small eggplants;
500 g pumpkin;
½ bunch fresh leaf parsley;
½ bunch of fresh mint;
30 g of ginger root;
1 generous pinch of saffron;
1 teaspoon of cumin seeds;
1 tablespoon of coriander seeds;
1 tablespoon of tomato sauce;
1 liter of salted vegetable broth (can be replaced with just a liter of salted water);
300 g couscous (possible for round polished rice);
sour cream or spicy ketchup - to taste.

Cooking

We start with chickpeas. If you use dry, soak it for 8-10 hours. Then rinse under running water, put in a large saucepan, pour boiling water over it, bring to a boil and cook over medium heat until tender (about an hour). Drain the water.

Place the onion in a deep bowl, cover with boiling water and let stand for a couple of minutes. Then carefully remove the bulbs and clean them.

Peel carrots, zucchini, potatoes, cut into large (about 2 × 1 × 1 cm) cubes. Also chop the pumpkin roughly.

Rinse parsley and mint under running water and roughly chop.

Peel the ginger, roughly chop it with a knife and place in a large saucepan. Send saffron, cumin seeds, coriander, most of the mint and parsley (leaving a little for powder), tomato sauce, pour vegetable broth (water) there. Bring to a boil, then add the onions, carrots, pumpkin and potatoes.

Cover and let the mixture simmer over medium heat for about 10 minutes. Then add the remaining vegetables, prepared boiled (or canned) chickpeas, cover again and leave on low heat for 20 minutes, stirring occasionally.

While the vegetable mixture comes to a boil, cook the couscous according to package directions (or add salt to the water).

Place 1-2 tablespoons of couscous (rice) on each plate, top with 3-4 tablespoons of tagine, sprinkle with the remaining herbs and serve. If desired, you can add a little sour cream or ketchup to the dish.

Tuesday: Pichi pasta with spinach

If you have kids, they're sure to love Jamie Oliver's recipe for Tuesday: bright green homemade pasta with healthy, nutritious spinach. You can cook them all together, arranging a real culinary family team building from dinner.

jamieoliver.com

Ingredients

200 g young;
300 g of sifted flour;
1 liter of salted water;
2 tablespoons of olive oil;
4 cloves of garlic;
¹⁄₄ teaspoon ground chili pepper;
200 g of young zucchini;
300 g cherry tomatoes on a branch;
50 g of peeled pine nuts;
¹⁄₂ bunch of basil;
50 g grated Parmesan cheese;
olive oil for serving.

Cooking

Pulse the spinach and flour in a food processor until a dough forms. Make sure the dough doesn't stick to your hands. If it still sticks, add a little more flour.

Pichi pasta is done as follows: pinch off a piece of dough of such size that each can be rolled into a ball with a diameter of approximately 2 cm. Roll the balls into long thin sausages. Children can help you with this if they also participate in the preparation of dinner. Pichi can be cooked right away, or you can let them dry for several hours - do as you like.

Bring the water to a boil. Meanwhile, place a large deep skillet with 2 tablespoons of olive oil over medium heat. When the oil is hot, add the peeled and finely chopped oil to it and sprinkle everything with chili pepper.

Finely chop and place the zucchini in the pan. Free the tomatoes from the greens, rinse under running water, cut into halves and also send to the pan. Cook vegetables for 5 minutes, then stir, add pine nuts and pour 200 ml of boiling water from the pan. Cover the pan with a lid and let it simmer over low heat while you prepare the pichi.

Immerse the pici sausages in a saucepan with the remaining water and cook until tender - about 8-10 minutes. Drain the water, reserving 50-100 ml in a separate glass.

Add finished pici to the pan with vegetables.

Coarsely chop the basil and also send it to the pan, leaving a few leaves for sprinkling.

Sprinkle the contents of the pan with grated parmesan, cover with a lid and shake well to mix the contents. If the dish is dry, add the reserved water to it.

Serve on large plates drizzled with olive oil and sprinkled with basil.

Wednesday: salmon salad

This recipe makes four servings, but it doesn't have to be a family dinner. The leftover salad can be taken as the next day: it tastes great and is cold.

jamieoliver.com

Ingredients

160 g quinoa (can be replaced with white rice);
2 lemons;
2 small zucchini;
1 bunch of herbs (parsley, dill, basil);
4 tablespoons unsweetened;
olive oil;
4 salmon fillets with skin on.

Cooking

Cook quinoa according to package directions (cook rice), squeeze ¹⁄₂ lemon juice into bowl with groats, season with salt and pepper.

Wash the zucchini thoroughly, cut them lengthwise into thin (no more than 0.7 cm) plates. Grill for 2 minutes on each side, set aside on a platter.

In a separate bowl, put finely chopped greens (leaving a little for powder), squeeze the juice of the remaining lemons, add yogurt, 2 tablespoons of oil, salt, pepper, mix.

Salt the salmon fillet and fry on a grill or pan for 3-4 minutes on each side until tender.

Serve on large plates topped with quinoa, then a few slices of zucchini and topped with a mixture of herbs and sliced salmon. You can sprinkle the remaining chopped herbs on top.

Thursday: Crispy Asian Beef

This dish just seems exotic. In fact, it is nutritious, quick to prepare and has every chance of becoming one of your favorites.

jamieoliver.com

Ingredients

1 tablespoon unsalted peanuts;
2 cloves of garlic;
a piece about 5 cm long;
1 tablespoon of sesame oil;
2 star anise;
200 g ground beef;
1 teaspoon of liquid honey;
1 teaspoon soy sauce;
2 limes (can be replaced with small lemons);
150 g rice noodles;
2 small onions;
1 small chili pepper;
200 g of any fresh vegetables (carrots, radishes, spinach, and so on);
4 sprigs of fresh coriander.

Cooking

Lightly roast the peanuts in a dry frying pan, crush with a pestle in a mortar and mortar.

Peel and finely chop the garlic and ginger.

Place a frying pan over medium heat, add 1 tablespoon of sesame oil and anise, heat up. Send half of the available garlic, ginger and honey here. Stir, fry for about 5 minutes, until the minced meat is covered with a crispy crust. Turn and knead the meat so that the crust is even.

Crush the remaining garlic and ginger in a mortar, add soy sauce, squeeze lime juice, mix.

Prepare rice noodles according to package instructions. Chop the onion into slices, chop the chili pepper.

Cut up the vegetable mixture to make it easier to eat.

Layer vegetable mixture, noodles, garlic and ginger with soy sauce, crispy beef, onion, chili, chopped peanuts on each plate. You can decorate the dish with coriander on top.

Friday: tacos with salmon and spices

It cooks quickly, looks appetizing, tastes just like a fairy tale!

jamieoliver.com

Ingredients

4 fillets (about 125 g each);
2-3 teaspoons spice mix
any vegetable oil;
¹⁄₂ bunch of fresh coriander;
¹⁄₂ bunch of fresh mint;
150 g unsweetened fat-free yogurt;
1 cucumber;
2 shallots (can be replaced with regular ones)
1 chili pepper;
1 pinch of sugar;
1 tablespoon white wine vinegar;
4 tortillas.

Cooking

Rub the spice mixture, salt and ground pepper into the salmon meat, drizzle with oil. Leave on for 10-15 minutes.

Place a non-stick skillet over medium heat and sear the fillets for 8-10 minutes on each side, until the meat is tender and the skin is crispy.

Set aside a few sprigs of coriander, finely chop the rest, mix with chopped mint and yogurt.

Cut the cucumber into thin strips and place in a bowl. Add peeled and finely chopped shallots and chopped chili peppers. Salt, sprinkle with sugar, add vinegar, spices and gently mash the cucumbers with your fingers so that they absorb and mix the smells.

Place a tortilla on each plate. Lay the fillet on top in large chunks. Add yogurt with herbs, put cucumbers sprinkled with any oil and garnish with the remaining coriander leaves.

Saturday: sea fish curry

For Saturday, Jamie prepared something unusual - a spicy and at the same time tender curry, which is traditionally prepared in the distant fabulous Ceylon.

jamieoliver.com

Ingredients

500 g any (perch, pike, cod), cleaned and gutted;
1 teaspoon ground turmeric;
salt, black ground pepper - to taste;
2 limes (can be replaced with lemons);
400 ml coconut milk;
400 ml of salted water;
200 g brown rice (although regular rice will do)

For sauce:

2 small onions;
2 cloves of garlic;
a piece of ginger about 5 cm long;
2 fresh green chili peppers;
10-12 small cherry tomatoes per vine;
1-2 tablespoons of liquid peanut butter;
¹⁄₂ bunch fresh curry leaves;
3 cardamom;
2 teaspoons mustard seeds;
1 teaspoon of cumin seeds;
¹⁄₂ teaspoon ground turmeric;
1 ¹⁄₂ teaspoon lemon juice.

Cooking

Clean the fish from the bones, cut into large pieces and put in a deep bowl. Add turmeric, a pinch of salt, squeeze lime juice there. Stir and refrigerate for at least an hour.

Pour 100 ml of coconut milk and 300 ml of water into a saucepan, bring to a boil, add rice and cook until tender.

To prepare the sauce, peel and finely chop the onion, garlic, ginger, add chopped chili peppers. In a separate bowl, coarsely chop the peeled tomatoes.

Heat a saucepan over medium heat, add peanut butter, chopped onion, ginger, garlic, chili and curry leaves. Cook, stirring, for 5-10 minutes, until the onion softens and begins to turn golden. After that, remove the pan from the heat.

Grind cardamom in a mortar, add seeds, cumin and turmeric to it. Pour the mixture into the pan with spices and return to medium heat for about 1 minute. Don't forget to stir.

Add chopped tomatoes, lemon juice, remaining 300 ml coconut milk and 100 ml water to the pan. Simmer the sauce over low heat for about 10 minutes until the tomatoes start to break down.

Add fish to the sauce and simmer until tender.

Serve right in the pan. Place a bowl of rice next to it.

Sunday: Moroccan fried chicken

This exotic, fragrant, truly festive dish is a worthy end to Oliver's "week of dinners". Enjoy!

Ingredients

2 lemons;
salt, ground black pepper - to taste;
1 tablespoon ras el hanout seasoning (can be replaced with a mixture of ground ginger, cumin, cilantro, anise, cloves, nutmeg, black pepper, and so on);
1 dry chili pepper;
prepared (peeled and washed) chicken carcass weighing about 1.6 kg;
olive oil;
a few sprigs of fresh coriander.

Cooking

Preheat oven to 180°C. Remove the zest from the lemons. Finely chop one of the citrus fruits, pepper, salt, add ras el hanout and chopped chili. Mix thoroughly. The marinade is ready.

Cut the remaining lemon into thin slices, line a baking sheet with them in the place where the chicken will lie.

Make a few shallow cuts on the surface, carefully rub the marinade into it. Drizzle with olive oil and place on a baking sheet.

Fry until tender - about 1 hour 20 minutes, until the skin is golden brown and the meat is tender. Sprinkle with coarsely chopped coriander leaves before serving.

Difficulty Medium
Type Breakfast
Time 20 minutes
Person 4

PHOTO jamieoliver.com

Ingredients

1 ripe avocado
3 limes
½ bunch fresh coriander (15g)
3 tablespoons fat-free natural yogurt
Olive oil
1 small onion
1 carrot
½ white or green cabbage
1 fresh red chili
8 large eggs
60 g Cheddar cheese

Cooking

1. Remove the peel and pit from the avocado, and place the pulp in a blender.

2. Squeeze the juice of 2 limes, add coriander leaves, yogurt and olive oil and beat until smooth.

3. Peel the onions and carrots. Grate, then finely chop the cabbage and chili.

4. Mix the resulting mass with a mixture of avocados. Whisk again if needed.

5. Beat the eggs in a separate bowl with a little water, a pinch of sea salt and black pepper.

6. Heat a non-stick skillet over medium heat. Pour in the oils and pour a quarter of the egg mixture and a quarter of the grated cheese into the pan. Let the cheese melt. Fry on one side for about two minutes.

Difficulty Easy
Type Soup
Time 45 minutes
Person 6

Ingredients

600 g mushroom mix
1 bulb
2 celery stalks
3 garlic cloves
Several sprigs of fresh parsley
Several sprigs of fresh thyme
Olive oil
1.5 liters chicken or vegetable broth
75 ml cream
6 pieces of ciabatta

Cooking

1. Clean the mushrooms and chop finely.

2. Peel and finely chop the onion, celery and garlic, parsley, prepare the thyme leaves.

3. Place a large saucepan over medium heat and heat the butter in it. Add the onion, celery, garlic, parsley, thyme leaves, and mushrooms, setting aside 4 tablespoons of the latter. Boil until softened.

4. Bring to a boil over medium heat, reduce heat to low, and simmer for 15 minutes.

5. Season to taste with sea salt and black pepper, then puree the soup in a blender until smooth.

6. Pour in the cream, bring to a boil and turn off the heat.

7. Make ciabatta toast by frying it in a skillet with olive oil and the remaining mushrooms. Serve soup with toast and parsley.

Difficulty Easy
Type Main course
Time 15 minutes
Person 4

Ingredients

800 g potatoes
3 onions
Olive oil
1 organic chicken bouillon cube
½ bunch fresh sage
100 ml cream
30 g Parmesan cheese
4 chicken breasts, 120 g each
Several sprigs of fresh rosemary
2 slices of bacon
200 g young leeks
200 g spinach
200 g frozen peas

Cooking

1. Preheat the oven on the grill mode and boil the water.

2. Using a food processor, cut the potatoes into thin slices, cover with boiling water and leave to cook under the lid for 8-10 minutes.

3. Peel the onion and cut it like you would a potato. Take a baking dish, put it on the fire and heat the olive oil in it. Sauté the onion in it with the sea salt, black pepper and bouillon cube until golden brown. Add the sage and, if the onion starts to burn, a little water.

4. Place the chicken on a baking sheet, season with salt, pepper and sprinkle with rosemary. Beat the breasts with a rolling pin.

5. Fry the chicken in a skillet with 1 tablespoon of olive oil for 3-4 minutes on each side until golden brown and cooked through.

6. Drain the potatoes, add the onions, stir and place in a baking dish. Pour in the cream, sprinkle with grated cheese and place in the oven.

7. Cut the leek lengthwise, rinse and chop finely. Simmer with 1 tablespoon of olive oil, stirring constantly.

8. Cut the bacon and add to the chicken, lightly fry.

9. Add spinach and peas to the leek and simmer until the peas are soft.

10. Lay the chicken on the "cushion" of vegetables. Serve with potatoes.

Difficulty Very easy
Type Biscuits
Time 25 minutes
Persons 20

Ingredients

100 g slightly softened butter
125 g powdered sugar
1 large egg
½ teaspoon vanilla extract
200 g flour with baking powder
1 pinch fine sea salt
100 g chocolate

Cooking

1. Preheat oven to 170°C. Place parchment paper on a baking sheet.

2. Whisk butter and sugar in a large bowl until white. Add egg and vanilla and mix well. Pour the sifted flour and salt, knead the dough and add finely chopped chocolate.

3. Use a tablespoon to shape the dough into small balls. Place on a flat surface, cover and refrigerate for 15 minutes.

4. Lightly press the balls, place in a preheated oven for 10-12 minutes. Bake until golden brown. Let the cookies cool completely and then serve with a glass of cold milk.

Pomegranate Ginger Lemonade

Difficulty Very easy
Type Ingredients
- ½ pomegranate
- 2 cm ginger root
- 1 lime
- 1 liter of water
Cooking
1. Cut the pomegranate in half, carefully remove the seeds with a spoon and add to the jug.
2. Finely grate the ginger root, then chop the lime and add to the pomegranate.
3. Fill with water, add ice and stir.