Lunch at the beach
Comparte
Cold cream of celery with orange
Ingredients (4 people)
1 large fresh celery
200 ml orange juice
1 litre homemade vegetable stock
60 gr gluten-free instant mashed potatoes with milk
40 gr of olive oil
5 g fresh mint
Salt and white pepper
Preparation
Choose the whitest, most tender part of the celery, and chop it very finely until you obtain two cups.
Put a deep saucepan to heat with the oil and sauté the chopped celery for 10 minutes, over medium heat, until it begins to soften. Salt and add half the stock.
Remove from the heat and beat the contents until it achieves a creamy consistency, then add the rest of the stock and beat a little more. If there are threads left, sieve the creamed soup.
Put the saucepan back onto the heat and, when it starts to boil, remove it, add the flakes of mashed potatoes and mix well so that there are no lumps. Then add the orange juice and mix again.
Pour the contents into a soup bowl or large bowl, cover with aluminium foil tightly and let it sit in the refrigerator for 1 to 2 hours. It can be served decorated with chopped fresh mint.
Nutricional information
Vegetable pizza
Ingredients (4 people)
For the dough:
250 gr plain flour
7 gr fresh yeast
25 gr olive oil
160 ml water
5 gr salt
Topping:
40 gr homemade tomato sauce
120 gr courgettes
120 gr red pepper
120 g yellow pepper
20 gr olive oila
Preparation
Mix the flour with the yeast in a bowl and then add the salt.
Place the dough on an unfloured table and knead until smooth and elastic.
Form a ball, add the oil, cover with cling film and let it rest for one hour.
Flour the table and roll out the dough.
Brush the dough with the tomato sauce. Distribute thin slices of courgette and chunks of pepper on top. Season and sprinkle with oil.
Bake at 230ºC, between 10-12 minutes.
Nutricional information
Peaches with yogurt and modena vinegar
Ingredients (4 people)
300 g yellow peaches
150 gr red peaches
20 ml Modena vinegar
20 gr sugar
250 gr plain yoghurt
4 mint leaves
Preparation
For the peaches, remove the stones and cut them into cubes of approximately 2 cm. Put the pieces in a bowl with the mint, dust with the sugar and sprinkle with the vinegar.
Stir with a wooden spoon until the sugar dissolves. Then, cover the bowl with foil and put it in the refrigerator for a couple of hours, stirring from time to time.
After 2 hours, pour the yoghurts over the fruit, thoroughly mix all the contents of the bowl and let it stand for 10 minutes more, out of the refrigerator.
Nutricional information
Planifica tus recetas
Visita el Planificador de Consum
Planifica tus recetas