Baked sea bass with courgette
Butterflied sea bass baked over courgette, peppers, onion and cherry tomatoes with olive oil and white wine.
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Baked Pasta with Tuna and Ricotta
Short pasta baked with tomato sauce, tuna, ricotta and mozzarella.
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Stewed Pinto Beans with Aromatic Herbs
Dried pinto beans, cooked and finished in a tomato, onion, garlic and sage sauce.
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Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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Roasted Carrot Soup with Fennel
A vegetable soup for 4 in which the carrots are roasted and the fennel is cooked with garlic and stock before blending with orange juice.
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Asparagus and Pepper Scramble
A vegetarian asparagus and pepper scramble cooked in a frying pan and finished with fully set eggs.
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Baked Gilthead Bream with Zucchini
Whole baked gilthead bream with zucchini, onion, lemon, extra-virgin olive oil, and salt.
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Baked pasta with artichokes and ricotta
A four-layer lasagna with artichoke cream, ricotta, egg, and béchamel.
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Spiced Red Lentils with Aromatic Herbs
Red lentils cooked with shallot, tomato, anise, and a mixture of fresh herbs.
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Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
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Roasted zucchini and fennel soup
A vegetable soup of roasted zucchini and fennel, finished with vegetable stock and blended until smooth.
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Baked pasta with leek and ricotta
Al dente short pasta mixed with sautéed leek, ricotta and grated cheese, then baked until golden.
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Chickpea Stew with Aromatic Herbs
A vegetarian stew for 4 made with cooked chickpeas, potato, spinach, bay leaves, and cumin.
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Smooth cauliflower and leek soup
A blended vegetable soup made with cauliflower, leek, garlic, olive oil, and vegetable stock.
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Roasted Pumpkin Cream with Fennel
A smooth fennel and potato cream served with cubes of roasted pumpkin.
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Mushroom and Pepper Scramble
Sautéed mushrooms and piquillo peppers are finished with lightly beaten eggs for a succulent scramble.
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Baked Salmon with Zucchini
Salmon portions baked over pre-roasted zucchini and seasoned with herbes de Provence and dill.
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Baked Pasta with Pumpkin and Ricotta
Short pasta tossed with a cream of roasted pumpkin, leek, and ricotta, then finished with cheese for gratinating.
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