The pears in red wine are a tasty and elegant dessert that elevates the category of any menu. Its preparation is very simple and in any of its different variants, it always manages to impress all diners.
Tag: vegetarian
Sautéed mushrooms and pak-choi
Pak-choi is an Asian vegetable that is becoming very popular. Although its appearance reminds us of Swiss chard, it’s more closely related to cabbage. Its taste when raw is pleasantly bitter, as in the case of endives. But after cooking, slightly sweeter notes can be found. If you haven’t tried it yet, you can start with this simple and quick recipe of sautéed mushrooms and pak-choi.
Wild asparagus Spanish omelette
Spring is here and with it, the asparagus season. This recipe is one of my favorites to make the most of a good bunch of wild asparagus.
Andalusian Easter soup (chickpea, spinach and cod soup)
Following the tradition, this is a meatless Easter soup. Its main ingredients are chickpeas, spinach, cod and hard-boiled egg. This recipe should be on our menu all year long, since in addition to being delicious, it is low in calories and satiating, as well as being an excellent source of protein.
Keto burger with Portobello and Halloumi
A creative proposal for a delicious, low-carbohydrate hamburger. The secret is to replace the buns with Portobello mushrooms. The option turns out to be vegetarian using halloumi, but of course, the recipe also works wonderfully with beef burgers.
Recipe of the traditional Tuscan Castagnaccio
Castagnaccio is a typical Tuscan sweet made from chestnut flour. It’s therefore a typical autumn preparation. Its particularity is to be prepared without sugar and with very few additional ingredients. Its taste is delicate and subtle, with a compact but soft consistency at the same time.
Eggplant salad recipe
This title may sound strange in English, but it is the exact translation of a very traditional mezze called melitzanosalata in Greek or patlican salatasi in Turkish. With few further ingredients, it can also turn into baba ganush or mutabbal, both very popular in many regions of the Middle East.
Feta and red pepper spread
This spread is a variation on the Greek tirokafteri, but using red peppers instead of chili. The result is therefore not spicy, but very tasty all the same, and ideal for those who prefer more delicate flavors.
Amazing spring garlic omelette recipe
Have you heard about “spring garlic”? Also called garlic scapes or green garlic, these sprouts are actually immature garlic, which was early harvested (before the cloves form in the bulb). The flavor and aroma is very similar to that of already ripe garlic but much more delicate and a little sweeter. One of the most common ways to consume them is with eggs, either scrambled, in an omelette or as it’s called in Spain, “tortilla”.
Argentinian aubergine “escabeche” preserve
“Escabeche” is a typical Ibero-American preserve. It consists of marinating cooked meat or vegetables vinegar and oil. And these aubergines in escabeche are a delicious starter normally present in Argentine barbecues. Its preparation does not present great difficulties and they are always an excellent appetizer to enjoy with a good bread while waiting for the great main course.
