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YOU WILL NEED: *vegan recipe
150g potatoes
A generous splash (approx. 50ml) of olive oil or a generous tablespoon of butter /*vegan butter
A generous splash (approx. 50ml) of milk /*soy milk (optional)
Salt, to taste
White pepper, to taste
Nutmeg, to taste
Water, to boil
LET´S COOK!
1. Wash the vegetables well. Peel and chop the potato into big pieces. Chop the leek (white part).
2. Heat the olive oil in the pot. Saute the leeks until transparent.
3. Add the potatoes to the pot. Stir for several minutes with the rest of the ingredients.
4.
Cover with water (the water has to exceed a couple of fingers the
ingredients) and cook the vegetables for approx. 20 minutes. When the
veggies are tender, turn off the cooker/stove and remove the pot from
heat.
5. Add the milk.
Mix everything with the blender until creamy. Then simmer for about 5
minutes. Add the white pepper, nutmeg, and salt, to taste.
NOTE:
If the texture of the soup is too liquid, add a few tablespoons of
cornstarch (corn flour refined). If the texture is too thick, add some
more water.
6. Serve the soup warm or cold.
- LET'S MAKE SOME CRUNCHY CROUTONS!
1. Toast some slices of bread. Cut out several stars (cookie cutter - star shape) and cut the leftover bread into small cubes.
2. Heat the olive oil in a small saucepan. Fry the stars and the small cubes of bread, until golden brown.
3. Remove from pan and drain it with kitchen towels. Season (with salt, black pepper, and chopped parsley), to taste.
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- 1. CLASSIC MEATBALLS
150g mixed minced meat (pork and/or beef) /*soya mince
125g stale bread
2 eggs /*2 tablespoons of chickpea flour and 2 tablespoons of water, to dip in batter
Half onion
2 garlic cloves
A handful of chopped parsley
Rosemary, to taste
Salt, to taste
Black pepper, to taste
Plain white flour, to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry
LET´S COOK!
1. Put the mixed minced meat or soya mince, chopped onions, chopped cloves of garlic, and chopped parsley into a big bowl. Mix everything with a wooden spoon.
2. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and add to the big bowl. Mix with a wooden spoon.
3. Beat an egg and add it into the bowl. Add salt/black pepper/rosemary, to taste. Mix everything well. Divide the mix into small balls.
4. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.
NOTE: If you make lots of meatballs, you can freeze them. It is always a good moment for meatballs.
5 . Heat the olive oil in a small saucepan. Fry the meatballs, until golden brown on each side. Remove from pan and drain with kitchen towels.
- 2. SPINACH VEGGIE BALLS
150g of chopped spinach
125g stale bread
Several generous handfuls of grated cheddar cheese /*grated tofu
Half onion
2 egg /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
Nutmeg, to taste
Salt, to taste
White pepper, to taste
Plain white flour, to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry
LET´S COOK!
1.
Put the chopped spinach, chopped onion, a handful of grated cheddar
cheese, and chopped parsley into a big bowl. Mix everything with a wooden
spoon.
2. Cut the stale bread into thick slices. Put it into a bowl. Cover with water and wait for a while.
3. Strain the contents. Add into the big bowl. Mix with a wooden spoon.
4.
Beat an egg and add it into the bowl (optional). Add salt/black
pepper/oregano, to taste. Mix everything well. Divide the mix into
small balls.
5. Beat an
egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a
different bowl/plate. First, coat the meatballs with the flour. Second,
dip them into the beaten egg. Third, coat them with the breadcrumbs. It
is a triple action.
NOTE: If you make lots of green veggie balls, you can freeze them. It is always a good moment for meatballs.
6.
Heat the olive oil in a small saucepan. Fry the green veggie balls, until
golden brown on each side. Remove from pan and drain with kitchen
towels.
- 3. LENTIL VEGGIE BALLS
150g of cooked lentils
125g stale bread
1 courgette
A couple of garlic cloves (optional)
2 handfuls of breadcrumbs
2 medium onion or chives
2 eggs /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
Ground cumin, to taste
Salt, to taste
Black pepper, to taste
Plain white flour, to dip in batter
Sesame seeds, to dip in batter
Olive oil, to fry
LET´S COOK!
1.
Soak the lentils for about 12 hours in cold water. Then drain them with
a strainer. Put them in a saucepan covered with water and cook them over
medium heat until the lentils are very tender. Drain them again and let
them cool.
NOTE:
You can use a can of lentils, but first rinse them well with water and
then drain them. The final result is not quite as good as with dried
chickpeas.
2. Once they are cooled, put them in the blender, and add a handful of bread crumbs.
3. Mix everything with the blender until you obtain the desired creamy texture.
4.
Put the mix into a big bowl. Add a handful of grated cheddar cheese,
chopped courgette, chopped onion, and chopped garlic. Mix everything with
a wooden spoon.
5. Cut
the stale bread into big slices. Put into a bowl. Cover with water and
wait for a while. Strain the contents. Add it into the big bowl and mix
with a wooden spoon.
6.
Beat an egg and add it into the bowl (optional). Add salt/black pepper/ground cumin, to taste. Mix everything well. Divide the mix into
small balls.
7. Beat an
egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a
different bowl/plate. First, coat the meatballs with the flour. Second,
dip them into the beaten egg. Third, coat them with the sesame seeds. It
is a triple action.
NOTE: If you make lots of yellow veggie balls, you can freeze them. It is always a good moment for meatballs.
8
. Heat the olive oil in a small saucepan. Fry the yellow veggie balls,
until golden brown on each side. Remove from the pan and drain with
kitchen towels.
- LET'S MAKE A TAPA - MEATBALLS 3 WAYS EN BROCHETTE!
1. Serve three meatballs (one of each) on a brochette (wooden skewers) as a tapa per person.
NOTE: wooden skewers (catering).
NOTE: wooden skewers (catering).
2. Plus a selection of sauces (tomato sauce, barbecue sauce, ...)
NOTE: The best way to eat the multicolored balls is by dipping them into the sauce.
NOTE: The best way to eat the multicolored balls is by dipping them into the sauce.
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DESSERT: TARTA DE LA ABUELA (MARIE BISCUIT CHOCOLATE NO-BAKE CAKE)
YOU WILL NEED: *vegan recipe
I. LAYER OF BISCUITS
Marie biscuits packet /*vegan biscuits
NOTE: Marie biscuit is a type of sweet biscuit similar to a Rich tea biscuit.
Milk (approx.50ml) /*almond milk
II. LAYER OF CHOCOLATE
100g chocolate chunks /*vegan chocolate
20g caster sugar /*brown sugar
2 egg yolks /*2 tablespoons sugar-free strawberry jam50g butter /*vegan butter
III. LAYER OF CUSTARD (optional)
Custard powder (300g packet)
III. LAYER OF JAM (optional)
Strawberry jam
I. LAYER OF BISCUITS
Marie biscuits packet /*vegan biscuits
NOTE: Marie biscuit is a type of sweet biscuit similar to a Rich tea biscuit.
Milk (approx.50ml) /*almond milk
II. LAYER OF CHOCOLATE
100g chocolate chunks /*vegan chocolate
20g caster sugar /*brown sugar
2 egg yolks /*2 tablespoons sugar-free strawberry jam50g butter /*vegan butter
III. LAYER OF CUSTARD (optional)
Custard powder (300g packet)
III. LAYER OF JAM (optional)
Strawberry jam
NOTE: There are a million of different recipes for Marie biscuit cake in Spain because almost each house has its own recipe.
LET´S COOK!
1. Choose a baking pan. Metal, glass, or ceramic pans are perfect containers. Medium size should be all right for this recipe.
NOTE: Size always depends on how big you want the cake.
2. Put the milk in a soup plate. Dip the Marie biscuits into the milk.
First layer of biscuits - Cover the baking pan with the wet Marie biscuits.
First layer of biscuits - Cover the baking pan with the wet Marie biscuits.
3. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.
Second layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.
4. Dip more Marie biscuits into the milk until covered baking pan.
The third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
5. Fourth layer/custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie's biscuit layer.
The third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
5. Fourth layer/custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie's biscuit layer.
6. Dip more Marie biscuits into the milk and make a fifth layer.
Fifth layer/biscuits - Cover the chocolate layer with the wet Marie biscuits.
Fifth layer/biscuits - Cover the chocolate layer with the wet Marie biscuits.
7. Put the chocolate chunks, egg yolks, sugar, and butter in a saucepan. Warm gently, stirring until it's all melted.
Last layer/chocolate - Spread chocolate mixture covering the Marie biscuits layer.
NOTE: Make as many layers as you want.
8. Put the cake in the fridge for a while (between 2 and 4 hours).
9. No-bake Marie biscuits cake should be served cold.
9. No-bake Marie biscuits cake should be served cold.
- LET'S TAKE A CAKE PHOTO!
How
to make a biscuit portrait: Marie biscuit (head of the person), rectangle
shape biscuit (body of the person). Draw details of the Marie biscuit character with syrup chocolate (big
smile, eyes, tie, buttons...). Sugar-free candies or chopped strawberries (fruit) to decorate the frame of the photo/cake.
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YOU WILL NEED: *vegan recipe
3 slices of melon
200g caster sugar /*brown sugar, to taste
2 teaspoons of honey /*agave nectar, to taste (optional)
Half a liter of cold water
A tray of ice cubes
A bunch of fresh mint leaves (optional)
NOTE: The recipe is for a jug of slushie.
LET´S COOK!
1. Peel the kiwis and the
slice of melon. Cut the fruit into pieces and put it into the blender
measuring cup. Add sugar, and a splash of water and mix it well with the
blender.
2. Crush a bunch of ice
cubes in the blender. Add the crushed ice cubes, and water and continue
mixing until everything is well crushed. If you do not like the pulp,
you can strain it.
3. Serve in glasses with straws. Chop the mint leaves and sprinkle them on the top of each glass.
