Brothy Rice with Pumpkin and Rosemary
Brothy rice with pumpkin and rosemary, made with short-grain rice and plenty of water so some broth remains in the bowl.
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Red Beans with Vegetables and Tomato
A stew of cooked red beans with carrot, onion, green pepper, and tomato.
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Quinoa Salad with Fresh Cheese
Quinoa salad with zucchini, tomato, bell pepper, olives, and fresh cheese, dressed with olive oil and lemon. Serves 4.
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Roasted Sweet Potato and Garlic Soup
A smooth soup for 4, made with roasted sweet potato, roasted garlic, and vegetable stock.
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Baked Oatmeal with Seeds
Baked oatmeal with carrot, raisins, pumpkin seeds, and sunflower seeds. Makes 6 servings.
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Carrot and lemon cake
A homemade cake with grated carrot, ground almonds and lemon zest, baked until the centre is cooked through.
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Scrambled Eggs with Piquillo Peppers and Spinach
A spinach, egg and piquillo pepper scramble for 4. Preparation: 5 minutes; cooking: 13 minutes.
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Oven-Roasted Turkey with Aromatic Herbs
Turkey legs roasted with garlic, rosemary, and thyme, basted with white wine and stock. Serves 4.
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Oven-Baked Monkfish with Onion
Oven-baked monkfish on a bed of potato and onion, with white wine and olive oil. Serves 4.
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Oven-Baked Pasta with Zucchini and Almonds
Baked pasta with zucchini, an almond and basil cream, and melted cheese, serving 4.
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Dry Rice with Cod and Artichokes
Dry rice for 4 with desalted cod and artichokes, cooked with fish stock and rested before serving.
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Fava Bean and Spinach Stew
A vegetarian stew of fava beans and spinach, seasoned with garlic, bay leaf, mint, and paprika.
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Crispy Brown Rice Salad with Cucumber
Cooked brown rice baked until crisp, tossed with cucumber, carrot, edamame, cilantro, and a spicy gochujang dressing.
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Smooth asparagus and apple soup
A creamy soup of green asparagus, potato, and apple, served hot.
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Sautéed Chickpeas and Vegetables with Tomato
Cooked chickpeas combined with a slow-cooked tomato sauce, peppers, onion, and spices.
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Lentil Salad with Fresh Cheese
A cold salad of cooked lentils, crisp vegetables, feta-style fresh cheese, and a lemon, vinegar, and olive oil dressing.
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Roasted Mushroom Soup with Roasted Garlic
A vegetarian soup of roasted mushrooms, onion, and garlic, blended with vegetable stock and milk.
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Baked Peach and Seed Oatmeal
Four individual portions of baked oatmeal with peach and chia seeds, baked at 180 °C.
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Broccoli and spinach scramble
A vegetarian scramble of vegetables, eggs and cream, cooked in a frying pan and served straight away.
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