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1 berenjena pequeña cortada en láminas

1 calabacín pequeño cortado en láminas

1 pimiento rojo cortado en cuartos

1/2 cebolla morada cortada en cuartos

Sal

Pimienta 

Queso azul al gusto

Pan de molde integral con semillas

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Vertemos todas las verduras en un bol, añadimos un par de cucharadas de aceite de oliva, sal y pimienta y mezclamos con las manos.

Precalentamos una sartén o grill a fuego medio-alto y cocinamos las verduras en tandas. Reservamos.

Preparamos nuestros sandwiches intercalando láminas de cada verdura y añadimos queso azul a nuestro gusto.

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Para 20 bolitas:

135 gr de copos de avena finos

30 gr de copos de avena molidos

25 gr de avellanas (o almendras) molidas

2 cucharadas de semillas de chia

1/2 cucharadita de esencia de vainilla

1/2 cucharadita de canela en polvo

1/4 cucharadita de jengibre en polvo

1/4 cucharadita de nuez moscada

65 gr de zanahorias ralladas

30 gr de bayas de goji u otra fruta deshidratada

60 gr de pasta de avellana (o almendra) 

4 cucharadas de sirope de arce (o miel)

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Mezclamos la avena, las avellanas, las semillas de chía y las especias en un bol.

Añadimos las zanahorias, bayas de goji, pasta de avellana y sirope de arce y mezclamos bien usando nuestras manos.

Vamos formando bolas del tamaño de una pelota de pin pon con la ayuda de una cuchara.

Las podemos consumir directamente o guardarlas en el frigorífico durante una semana.

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6 huevos talla L

Una cucharada de aceite de oliva

1/2 cebolla morada cortada en juliana fina

1 boniato mediano pelado y cortado en dados

1 ramita de romero fresco

Sal

Pimienta

PARA EL PATÉ

4 pimientos asados de tarro

Un chorrito de aceite de oliva

100 gr de nueces peladas

El zumo de 1/2 limón

Sal

Pimienta

 

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Cocer los dados de boniato en agua con sal durante 5 minutos. Por otro lado, rehogar la cebolla 2 minutos, añadir el romero fresco picado y reservar.

Precalentamos el grill y batimos los huevos con una pizca de sal.

Calentamos una cucharada de aceite en una sartén apta tanto para horno como para fuego.

Vertemos la mezcla de huevos y verduras en la sartén y cocinamos a fuego bajo durante unos 7-10 minutos.

Luego colocamos la sartén con la frittata bajo el grill hasta que se dore ligeramente (unos 3 minutos).

PARA EL PATÉ DE PIMIENTOS ASADOS CON NUECES

Colocamos todos los ingredientes en un procesador de alimentos y trituramos hasta obtener la consistencia deseada. Servimos acompañado de crudités (en este caso apio) y crackers.

 

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2 hojas de col morada en tiras

1 zanahoria en tiras

10 tirabeques

hojas de menta

PARA LA VINAGRETA

2 cucharadas de aceite 

1 de vinagre de vino blanco

1 de salsa de soja

1/2 de miel

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Escaldamos los tirabeques en agua con sal durante 1 minuto y los enfriamos en agua con hielo.

Mezclamos todos los ingredientes de la vinagreta hasta obtener una mezcla homogénea.

Vertemos la vinagreta sobre las verduras cortadas y servimos.

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750 gr de filete de aguja cortado en dados

3 cucharadas de aceite de oliva

3 cucharadas de harina

2 cebollas cortadas en juliana

2 dientes de ajo

2 zanahorias cortadas en dados

150 ml de vino tinto

500 ml de caldo de ternera

1 hoja de laurel

1 cucharada de mantequilla

250 gr de setas variadas troceadas (porcini, cardo, shitake etc…)

Sal

Pimienta

1 lámina de masa brisa

1 lámina de hojaldre

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Precalentamos el horno a 150ºC. Mientras tanto enharinamos los trozos de filete y los sellamos en la sartén en varias tandas. Reservamos. En una cazuela apta para horno, cocinamos la cebolla y el ajo e incorporamos los trozos de carne y la zanahoria. Añadimos el vino, el caldo y el laurel. Llevamos a ebullición. Tapamos y horneamos durante 1h 30 min.

Mientras tanto, derretimos la mantequilla en una sartén e incorporamos las setas. Cocinamos durante unos minutos. Incorporamos las setas a la cazuela con el guiso y horneamos durante 30 minutos más. Retiramos la cazuela del horno y dejamos enfriar completamente.

Preparamos un molde grande o dos pequeños cubriendo la base de masa brisa y rellenamos con el guiso. Cubrimos el relleno con la masa de hojaldre y lo llevamos al frigorífico durante al menos 30 minutos.

Precalentamos el horno a 190ºC. Pincelamos el hojaldre con huevo, hacemos un agujero en forma de X en el centro con la ayuda de un cuchillo y espolvoreamos con semillas de sésamo.

Horneamos durante 30 minutos o hasta que el hojaldre esté ligeramente tostado.

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350 gr de hongos boletus edulis

2 cucharadas de aceite de oliva

2 dientes de ajo cortados en láminas

30 ml de vino blanco

Pimienta

Sal al gusto

500 gr de gnocchi frescos

1 cucharada de mantequilla

4-6 hojas de salvia fresca

Queso parmesano rallado al gusto

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Limpiamos los hongos con un paño húmedo y los troceamos.

Calentamos el aceite en una sartén y añadimos primero los ajos y después los hongos troceados.

Rehogamos, añadimos el vino blanco, la sal y la pimienta y cocinamos durante unos minutos. Reservamos.

En otra sartén, derretimos la mantequilla y añadimos la salvia.

Incorporamos los gnocchi directamente del paquete y rehogamos durante unos minutos hasta que estén ligeramente tostados.

Añadimos los hongos y servimos con queso parmesano rallado al gusto.

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