Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
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Spinach Salad with Roasted Pepper
A salad for 4 made with fresh spinach, roasted pepper, hard-boiled egg, anchovies, olives, and a simple oil-and-vinegar dressing.
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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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Almond and Honey Baked Oatmeal
Baked oatmeal with almonds, honey, and berries, cut into 6 portions.
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Coconut and Almond Cake
A baked cake made with almonds, shredded coconut, and sunflower oil.
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Oven-Baked Chicken Casserole with Carrots
Whole chicken browned in a casserole with carrots, garlic, and thyme, then finished in the oven.
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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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Dry mushroom rice with homemade stock
A dry vegetarian rice dish with mushrooms, an onion and tomato sofrito, and homemade vegetable stock.
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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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Crunchy Beetroot and Tomato Salad
A salad of cooked beetroot and fresh tomato dressed with lemon, olive oil, and basil.
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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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Bulgur Salad with Roasted Pepper
Fluffy bulgur with roasted red peppers, lentils, baby spinach, black olives, goat’s cheese, and a lemon and sherry-vinegar dressing.
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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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Baked Cocoa and Honey Oatmeal
Baked oatmeal with cocoa, honey, and berries, with a moist texture and designed to be cut into 6 portions.
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Yogurt and Almond Cake
A baked cake with plain yogurt, ground or chopped almonds, and sliced almonds on top.
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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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Oven-braised rabbit with carrots
Rabbit browned and oven-braised with carrots, onion, tomato, stock, and white wine. Serves 4; bake at 200 °C for about 80 minutes, until tender and thoroughly cooked.
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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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