Mild Sweet Potato and Apple Soup
A creamy vegetarian soup of sweet potato, apple, and curry, gently simmered and blended until smooth.
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Brothy Rice with Artichokes and Saffron
A vegetable brothy rice with artichokes, green beans, peas, and chickpeas, scented with saffron.
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Spiced Red Lentils and Vegetables with Pumpkin
A vegetarian stew for 4 made with red lentils, pumpkin, carrot, and spices.
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Zucchini Salad with Roasted Pepper
Griddled zucchini and red pepper dressed with olive oil and balsamic vinegar.
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Roasted Broccoli and Fennel Cream Soup
A vegetable cream soup of broccoli, fennel and potato, with the vegetables roasted before pressure-cooking and blending.
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Baked Oats with Yogurt and Honey
Baked oats with banana, yogurt, and honey, cut into four portions after a short rest.
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Apple and Almond Cake
A cake for 4 made with apple, almond flour, and almond drink, baked at 180 °C.
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Onion and Pepper Scramble
Scrambled eggs with onion and three-colour peppers, cooked in a pan until the vegetables are tender and the eggs are set.
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Oven-roasted chicken with carrots
Roasted chicken breast with carrots, onion, garlic, and oregano.
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Baked Mackerel with Zucchini
Mackerel baked over a bed of zucchini and tomato, finished with fresh basil.
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Baked Pasta with Sardines and Ricotta
Baked pasta with canned sardines, ricotta, zucchini, and a golden breadcrumb and Parmesan topping.
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Dry Rabbit Rice with Homemade Stock
Dry rice for 4, with browned rabbit, an onion and tomato sofrito, and homemade stock.
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Sautéed Chickpeas with Aromatic Herbs
Cooked chickpeas browned in a pan with garlic, lemon, and fresh herbs.
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Crunchy Lentil and Tomato Salad
A cold salad for 4 servings with cooked lentils, cherry tomatoes, cucumber, red pepper, and a lemon, vinegar, and olive oil dressing.
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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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Brothy Rice with Mushrooms and Saffron
Round rice cooked with mushrooms, saffron, and vegetable stock at a ratio of 4 parts stock to 1 part rice.
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Chickpea and Vegetable Stew with Pumpkin
A vegetarian stew for 4 made with dried chickpeas, pumpkin and green beans.
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Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
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Carrot and Honey Baked Oatmeal
Four individual portions of baked oatmeal with carrot, honey, yogurt, and walnuts, baked at 180 °C for approximately 20 minutes.
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