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Beetroot salad with walnuts and coriander
Ingredients(4 people)
240 g beetroot
80 g carrot
240 g potato
80 g red onion
20 g walnuts
100 g lemon
40 g olive oil
1 clove garlic
1 bunch of fresh coriander
Salt
Preparation
Steam the beets for 35 minutes, then peel and cut them very finely. Set aside. Cook the carrot and potatoes for about 20 minutes. Peel, chop and place in a salad bowl.
Chop the onion and the nuts, leaving 4 or 5 halves aside to decorate. Add to the salad bowl. Mix the ingredients and add the beets.
Prepare a vinaigrette with lemon, oil, crushed garlic, salt and chopped cilantro. Mix everything very well and set aside.
Mix all ingredients until well distributed. Dress with the vinaigrette when serving the salad and decorate with the walnut halves and coriander leaves.
Nutricional information
Beef curry
Ingredients(4 people)
600 g stewing beef
200 g shallots
1 clove garlic
40 g sunflower oil
50 g peeled peanuts
600 ml coconut milk
400 g potato
2 g curry paste
20 g brown sugar
50 ml stock
20 ml lime juice
Preparation
Cut meat into 3-cm cubes and pat dry with kitchen paper. Cut the shallots in half and then into strips. Peel and chop the garlic. Heat a spoonful of oil in the wok, fry the shallots and garlic until they are golden or light brown and remove. Place these 3 ingredients into a mortar and crush until a paste is obtained.
Cook the peanuts in the wok until golden. Remove and lightly crush with the pestle and mortar. Pour the diced meat into the wok and sauté in the remaining oil. Pour in half the coconut milk. Cover the wok and let the meat cook over a low heat for 45 minutes.
Remove the meat from the wok. Peel the potatoes, wash them and cut into 3 cm pieces.
Heat the curry paste in the wok and mix well, with some of the remaining coconut milk. Add meat again long with the rest of the coconut milk, potatoes, peanuts, shallot and garlic paste, season all with brown sugar and add the stock. Let the curry continue to cook on a low heat for about 25 minutes, until the potatoes are soft and then add the lime juice.
Nutricional information
Chocolate Cake Pops in a spoon
Ingredients(4 people)
150 g dark chocolate
50 g white chocolate
50 g milk chocolate
8 sugar figures to decorate
Variety of toppings (silver balls, chocolate beads)
Preparation
Melt the chocolate au bain Marie, keeping the 3 chocolates separate, until they have a liquid consistency. Place several spoons on a sheet of waxed paper and fill each one with one of the chocolates to the edge, keeping it flush.
Dip a metal skewer, or the tips of a fork, into a different coloured chocolate to decorate the spoons holding the first layer of chocolate. Add sugar figures (hearts for example) and / or toppings and cool in the refrigerator.
Once cold, they are ready to serve.
Nutricional information
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