Those who got extra pounds may need a special recipe to lose the extra weight. It is not just an aesthetic issue, but an opportunity to lose weight and gain health.

Ingredients
- 2 eggplants
- 2 onions
- 1 green pepper
- 2 garlic cloves
- 3 dl vegetable stock
- 1 dl tomato sauce
- 20 g sugar
- 1 tablespoon lemon juice
- Salt
- Oil
- Pepper
- 90 g goat cheese
- Bread.

Preparation

Brush the eggplant and peppers with oil and bake at 180 ºC about 30 min.

Remove seeds and dice. In a skillet, saute the onion with the garlic. Add the vegetables, lemon juice, broth, tomato sauce, sugar, pepper and salt. Bake 15 min. Remove and stir. Serve with toasted bread and a portion of goat cheese.

The couscous comes from Maghreb, Mediterranean Sea area covers Morocco, Algeria and Tunisia. Its spread occurred at a rapid pace after the colonization of land by the French, while in some areas of Andalusia and was secured from XIII century. Moreover, for Jews, symbolizes joy and abundance, so is considered a ‘party bowl’.

Prepare couscous:

The way to prepare and submit varies with the cook and tastes of each. The first thing to do is cook wheat semolina. To do this, it would be best to use pot mud divided into two parts for water and meal to cook steamed but a quick way is to cook it like pasta or even have it a couple of hours in warm water with a dash of oil or lemon. Currently, wheat meal packages are easy to find in virtually every supermarkets and hypermarkets.

On the other hand, prepare the ingredients that go to company, which are generally legumes preferably the chickpeas; meat lamb or chicken cooked (some made with the fish) and vegetables as the carrot. The best thing is to make a kind of stew with all these. When presenting the couscous, is recommended to put each ingredient in separate dishes. Pour the grits on the we go to dinner plate in a pile. Then we make a hole in the center where you’ll take the meat chosen, legume and vegetables, and finally we will water with the remaining broth of the stew.

An extensive variety

Depending on the place of origin, wheat semolina different ingredients are added. Thus, we can enjoy different types of couscous:

* Algeria: with vegetables, chickpeas and meat. It is a kind of Spanish cooking. Moreover, as the Algerians are very fond of spicy, A strong red sauce.
* Mesfuf: is the typical dish of the month Ramadan. They take it at dawn and is couscous with raisins and beans together of milk, whey or curd.

* Tunisia: it is more often made with lamb, rabbit or veal, but there is also nuts couscous with milk and sugar or the fish. The general characteristic is that all these dishes has a red color because the meal with red pepper or tomato.
* Moroccan in this country, couscous is the most famous dish. Hence we can find a variety of ways: meat, fish, vegetables, seafood, candy, etc.. It is served with two wines, one with the meal and another with pepper to taste.

The ‘Culture of couscous’ has spread far beyond its place of birth, being the dish of the Maghreb region better known world. In addition, the international dissemination which has led to the versions of this delicious dish are numerous, adapting even to where local ingredients are cooked.

Although its origin is unclear (some believe it was Marco Polo who brought this blessing from the Far East and elsewhere, that the first recipes are found in the Roman Empire), which can not be denied is that the history of the paste is linked to Italy, from where varied and tasty recipes. The basic dough is made with only flour and water, but we can buy in the supermarket egg is added to enrich it.

His biggest contribution food are carbohydrates, a basic nutrient in the diet for their slow absorption energy intake. The low protein source that has (15%) comes from the gluten (wheat protein), but if it takes egg, it increases with animal protein. It just has fat, but it is a fundamental energy source for the body, so it is recommended for athletes, children, and anyone who needs fuel for the body.

There is a whole range of varieties to suit all tastes: traditional dry, cool to be prepared in few minutes, made with whole grain, or vegetables like tomato bearing or spinach. To say nothing of its forms, we can find long pasta (noodles, spaghetti), tube (macaroni, feathers), with special shapes or fill (ravioli, tortellini). Supply is so diverse that we find in the market, which is very easy to surprise with pasta every day.

Cook the pasta:

Any stove that price, the first thing you learn in the kitchen is to prepare spaghetti or macaroni. However, there are some basic rules that allow us to enjoy a perfect pasta, with all its nutritional properties intact. Interested? Take good note.

* Use a large pot, keeping the pasta is too tight. Not the tapes.
* 100 grams of pasta need 1 liter of water. A drizzle of good oil extra virgin olive will ensure you will not stick, even if the pot is good and move properly, it is not necessary.
* Put the kettle on. When you start cooking, incorporating the salt. Salting the water when it is hot, take less to return to a boil.
* Then incorporates the pasta. Remove it and turn the heat if necessary to return to a boil. To prevent sticking, it is sufficient to move two or three times during the entire process.
* The pasta is made that you can chew, chew. A last pasta is one that melts in your mouth.
* When done is cast and nothing else is wrong washing the drained pasta with cold water. If you want to dry it well, you can spread on a clean cloth.
* If there is to be taken immediately, you can save in a container with a little oil to prevent sticking.
* Should reserve some cooking water for sauce. For example, in the case of pesto, comes in handy to clarify a strong and thick sauce.

Pesto: basil aromatic:

Italian pasta recipes are often accompanied by delicious sauces where you do not miss some of the essential ingredients of the Mediterranean diet, such as basil, cheese and tomatoes. Nor can we forget about spices essential as oregano or rosemary. As for the best combination, in general, tube-shaped pastas are best partners in strong and thick sauces, while the smooth sauces are served with lighter and lighter.

Originally from northern Italy, specifically the port city of Genoa, pesto is made with a base of fresh basil, pine nuts, garlic and olive oil. Although you can do in a short time with a food processor or blender, if you want an authentic pesto genovese, we must arm ourselves with patience and work the ingredients in a marble mortar with a wooden pestle. In it, crushed 2 cloves of garlic with the leaves of 2 bunches of basil, salt and a teaspoon of toasted pine nuts. Mix everything well and is adding Parmesan cheese.

In the original recipe you will need 3 tablespoons of Parmesan and pecorino cheese 3 others, ewes, but may be only with Parmesan (in this case would be 6). When the texture is creamy and covered everything with a glass of olive oil. To mix with the pasta, pesto diluted before with a little cooking water from pasta.

Two essential:

Also in the north, but this time inside, we find the classic Bolognese sauce, the city of Bologna. Its original name gives us much information about how the traditional recipe: classic ragu Bolognese. Indeed, it is a stew, a delicious and powerful blend of meat and vegetables. The first step is to make a vegetable stir-fry diced onion, carrot and celery. Once poached, joined the beef or pork, usually chopped and bacon. A bit of tomato crushed oregano and complete this delicious wine sauce. Other ways to add milk and broth mixture to lighten the sauce.

The carbonara is the third major classic of Italian cuisine. Although there are many theories about its origin, experts do not hesitate to point out that the cream was not among the main ingredients of this sauce and that was incorporated into the recipe because of the presence of U.S. troops in Italy during World War II World. The original formula includes eggs, Parmesan cheese, and bacon (or smoked ham). Not fail as a condiment black pepper, reminiscent of the soot that took home the charcoal (hence the name) of the central Apennines. A tribute to the humble popular Italian cuisine, exalted today, and with reason, the international gastronomic shrines.

Tuna with sesame vinaigrette, soy and ginger:

-200 grams of tuna
-100 grams of sprouts or lettuce salad
-1 tomato
-25 grams pistachios
-Fresh basil

For the vinaigrette:

50 grams of soy sauce
100 grams of sesame oil
10 grams of grated ginger

Development:

Cut the tuna into 8×3 inch rectangles, seasoned and grilled mark on all sides. Chop lettuce after the desired size. Peel tomatoes and remove the seeds and dice. Chop the pistachios. For the vinaigrette, mix the soy sauce and sesame oil. Add the grated ginger. Place all ingredients in sauce pan and when to consume.

OCTOPUS SALAD WITH JACKET

-A baked potato
-½ green pepper
-½ red pepper
-100 grams of fennel
-100 grams of zucchini
-1 boiled egg
-4 green olives
-1 tomato
-150 grams of boiled octopus
-Black olive puree
-Paprika
-Extra Virgin Olive Oil

Development:

Chop the potatoes, dice the fennel and tomato:

Cut into julienne peppers, sliced octopus and boiled eggs into quarters.
Place in pan and finish all the ingredients seasoned with paprika, puree olives and olive oil.

Roasted Vegetables with CANDIED CHICKEN:

-1 eggplant
-1 tomato
-1 spring onion
-1 red pepper

For chicken confit:

-1 chicken breast
-Extra Virgin Olive Oil

For the basil oil:

-Basil
-Extra Virgin Olive Oil

Development:

For the grilled vegetables are washed in cool water all vegetables and roasted in the oven to 180 º C with a stream of olive oil. After peeling and cutting vegetables into strips. For chicken confit seasoned chicken breast and confit in olive oil over low heat until done. Cut the chicken into slices of desired size. For the basil oil washed well and shredded basil with the help of a blender with olive oil. Put a pinch of salt and oil all vegetables. Finally introduced into the pan and seasoned with basil oil.

Like many trends, the concept comes from the Anglo-Saxon countries. So the word slunch is a merger of the English words “supper” and “lunch” which would extend the evening meal supper or anticipate the afternoon.

The concept seems original, but really we did when we met all weekend. It is now becoming so strong that even some locals have signed up to the fashion of slunch, offering snacks to a large number of consumers.

The perfect time slunch

Only you choose the schedule that suits you more comfortable, but usually is a meal that takes place at 17.00 pm onwards. It is also ideal to do so during the weekend because we have more time, especially on Sunday afternoon, these days they are usually really boring.

So, give it a touch of color to finish the weekend and again renewed the next day to work. To do this, we should not complicate too much, not talking about a party or a full meal, it’s about offering a variety of snacks in the most simple.

Ingredients (for two)

-250 g chicken breast (or chicken supreme)
-50 g onion
-1 head garlic
-½ carrot
-Sal, peppercorns
-1 yogurt with 0% fat
-Aome fresh mint leaves
-1 shallot
-1 teaspoon vinegar
-450 g long zucchini
-Perejil chopped

Preparation:

Cook chicken breast in a pot of salted water and perfumed with minced onion, garlic, half a carrot sliced and peppercorns. Whisk the yogurt with shallot gouged. Add vinegar and mint leaves gouged.
When cooking is done, drain the chicken breast. Garnish the serving dish with pre-cut zucchini into sticks and then boiled. Cover with cold yogurt sauce. Sprinkle over the parsley.

Suggested Accessories: cheese + raw fruits

-Calories per person: 235
-Protein 28g
-Lipids 7g
-Carbohydrates 15g

kebab (Brochette of clams)

Ingredients (for 2)

-800g of clams in the shell (or peeled and, for less work)
-200g fresh mushrooms
-Jugo a lemon
-Whole rice 80g
-Sal, pepper, chopped parsley

Preparation:

Cook rice in a pan of boiling salted water. Open the clams over high heat and remove them from the shell. Clean the mushrooms. Have alternately on a clam and a brochette champignon. Place 3 minutes in very hot grill. Add salt, pepper and parsley. Sprinkle kebabs with lemon.
Serve with rice.

Suggested Accessories: salad + cheese

-Calories per person: 250
-Protein 19g
-Lipids 2g
-Carbohydrates 39g

Florentine:

Ingredients (2 persons)

-200g beef schnitzel
-2 shallots
-100g fresh mushrooms
-2 tablespoons low fat sour cream
-400 g spinach
-Chives, parsley, salt and pepper

Preparation:

Filling: gouged the shallots. Chop the chives and parsley. Wash mushrooms and chop finely. Mix herbs and mushrooms with the cream.
Cook the spinach in a pot of boiling water, salted.
Season the scallops and arrange on a square of aluminum foil with half the filling on each. Close the foil. Intense bake on for about fifteen minutes. Present each escalope with 150 g of cooked spinach.

Suggested Accessories: cheese & fresh fruit

-Calories per person: 145
-Protein 19g
-Lipids 3g
-Carbohydrates 11g

Ingredients:

-Flour, 400 gr

-Yeast, 25 gr

-Salt, pinch

-Coarse salt to taste

-Sugar, 1 tablespoon

-milk, 1 / 2 cup

-Beef fat, 200 gr

Procedure:

1) Sift flour and salt into bowl and place in the form of crown.

2) Warm milk, add the sugar and yeast. Let stand at room warm.

3) Melt fat and let cool.

4) Place in the center of the crown yeast and fat. Enter and leave stand for 1 to 2 hours.

5) Roll out on floured surface to 1 cm in height. Cut.

6) Place on plate and cook in preheated oven at 170 º for 20 minutes.

Coconut cheese:

A delicious alternative to traditional custard

Ingredients:

-1 coconut, peeled, chopped grated

-1 can condensed milk

-4 eggs

-6 tablespoons milk dust

-1 teaspoon vanilla

For the caramel:

-3 / 4 cup sugar

-3 tablespoons water

Procedure:

Boil 2 cups water when boiling off and add the grated coconut.

To get the milk let stand, then put in blender all other ingredients and it is cast as condensed milk and coconut milk.

Blend together well all these ingredients, prepare the quesillera, put the mixture and water bath will for 1 hour or until the cheese is firm.

Serves 4 people:

INGREDIENTS:

* 800 g of sea bream fillet with skin
* 1 bunch green asparagus
* 100g tomatoes
* 1 lemon
* 1 tablespoon balsamic vinegar

* 10 cl olive oil
* 2 sprigs basil
* 2 spring onions
* salt and freshly ground pepper

PREPARATION:

- Chop finely the onions and basil. Pour into a bowl. Add the lemon juice and vinegar, salt and pepper and pour olive oil. Mix.

- Remove the base of asparagus and then soak them for 5 min in a large pot of boiling salted water. Drain. Incise the skin side netting. Salt and pepper, then rub them with olive oil.

- Put a pan to heat and brown the fillets 4 minutes on medium heat skin side. Turn over and finish cooking for 1 more min.

- Place the fish on the asparagus and drizzle with vinaigrette.

Yes, because this sauce can be eaten with all types of meat, With beef, pork , chicken , shrimp or whatever you want. So , let’s see Chinese brown sauce recipe, You’ll love .

Ingredients:

3 cloves garlic, minced
4 tablespoons soy sauce
3 tablespoons brown sugar
A ½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon oil

Preparation:

In a bowl, mixture the soy sauceWith sugar brown broth chicken and starch corn . Mix carefully to avoid lumps. Reserve.

Add 1 tablespoon oil in a frying pan and sauteed garlic for 10 seconds. Add the mixture above and cook until boiling and thickened lift . Let it cool and serve with your meat.

caramelized onions to accompany your meat :

Always accompany our meats with the same … salad , potatoes or rice. As we are often so little original in this day we bring you a caramelized onions to accompany your dishes to perfection. And the best part : they are very rich , easy and fast. So no excuses for not doing .

Ingredients:

1 / 2 kg small onions
1 / 2 cup water
2 cup sweet wine
1 cup vinegar
4 tablespoons oil
4 tablespoons sugar
4 tablespoons seedless raisins
1 / 2 teaspoon ground cumin
Salt
Pepper

Preparation:

Put oil in a saucepan and brown onions, peeled , add the remaining ingredients , seasoning to taste , mix well and cook , covered and very low heat , for 80-90 minutes . So easy and fast.

You can use hot or cold with meat or fish, or whatever you want .

If you want to fight the cold of the most delicious way possible , you should know how to hot chocolate And use it whenever you wish.

Ingredients:

3 tablespoons unsweetened cocoa powder
cup sugar ¼
4 cups milk
¼ teaspoon vanilla
4 tablespoons chocolate sauce
Whipped cream for garnish

Preparation:

Mix sugar and cocoa in a bowl. In a saucepan, warm milk until it begins to boil. Take 1 / 3 cup hot milk and place in container of sugar and stir well.

Place the cocoa and sugar mixture to the pan with hot milk. Mix well and let the milk boil lift . Once done, remove from heat and add vanilla and chocolate sauce .

Serve hot chocolate 4 cups Garnish with whipped cream. If you want you can add chocolate sauce or chocolate powder on top.

How to make a chocolate bar :

Already know: chocolate is usually irresistible and so there is nothing better than knowing a recipe for home very tasty chocolate bars. I add dried fruits like hazelnuts, Nuts and almonds. Also other fruits such as raisins, cranberries and cherries. Impossible not to prepare it, is not it ? .

Ingredients:

- chocolate (Milk or semi – bitter)
- dried fruits ( apricots , raisins, candied orange peel , cranberries and cherries)
- Nuts (hazelnuts toasted walnuts, almonds and pistachios)

Preparation:

Cover a baking sheet with parchment paper. Pour warm ( not hot) melts chocolate in the prepared pan . Sprinkle chocolate evenly with a small spatula . Sprinkle with nuts and dried fruit over chocolate. Store in the freezer for about 20 minutes.

Cut the bars before it hardens completely. If you want to give a more rustic look , let harden completely before breaking into pieces. Store in a cool, dry place .