Ingredients:
-Potatoes
-Carrots
-Green beans
-Red beet
-Tuna in brine
-Eggs
-Oil
-Lemon
-Salt

Instructions:
Peel and cut the potatoes into cubes.
Peel and cut the carrots into cubes more you Sin ~ us than the potato .
Cook the potatoes and carrots with salt, when soft drain the carrot (whoever can do so in their own way, but the potato thus receives a special flavor).

Fix green beans and cook with salt (even though it will be intense green color). Drain and cut into small pieces.

Wash beetroot (with a few “lullabies” is wonderful) and cook. Peeled and diced small ~ nit (super small ~ us) as if onion (brunoise).

Mix together.

Drain liquid from tuna and mix the vegetables.

Making a mayonnaise: eggs, salt (little) and oil and at the end add the juice of 1 lemon lemon for two eggs and add to the verdura-atun. If it is too dry to do another mayonnaise and Add.

Comments: I do not amounts because there may be many salad for some, but to give you an idea I put more or less (do eye)

-1.5 kg. Potato
-800 g. carrots
-1 kg green beans
-2 medium-sized beets or 3 sin ~ nas
-4 tuna latille

As I say is a guide every one can put what you want, what you need to take into account is that three white potato, orange of carrots and green of the Jewish, colors are in harmony.

About mayonnaise I will say that I do first with 2 eggs (1 lemon) then after mixing I try and do another also with 2 eggs (and another lemon) and Gadea in this salt, if salt was the salad I put no salt to the mayonnaise if sosa, I put more or I put just the salad if it.

Although it seems lie is the salad more juicy making mayonnaise in twice, but it may be a hobby of mine and you can do once, that Yes has be much so that the salad is jugosita and should have enough lemon which at the same time preserves.

Can be eaten warm or cold. As an appetizer, appetizer or first course . Eye full a lot.

Introduction:
A recipe easy and economic.Pieces of fish, artichokes, cod, mussels can add you….

Ingredients:
-Potatoes
-Eggs
-Onion (or green onions)
-Variants in vinegar (or carrot, beans,…)
-Virgin olive oil
-Salt
(optional)
-Canned artichokes
-Mussels
-Ham
-COD

Instructions:
Cut the potatoes into very chunks (potatoes) cook them with water, salt and a bay leaf, Cook the eggs….Meclamos the potato and egg into small pieces, add the citrus fruits (variants).In a bowl or a jar of glazed ones flask recycled, we put oil, salt, and vinegar to the gusto(hierbas_optional) beat well and sprinkle over the dish.(eaten both cold and hot)

The truth is that these packaged potatoes I used them little, perhaps a couple of times, but apparently seen will be a regular in my kitchen. Can give you the use we want: accompany a roast, a cold salad or tibia as have I, and even an omelets express I did to my minichef with 3 potatoes and an egg, ideal because they are baked not fried, is made in a Flash and he loved so I recommend that you have a container of these English in the pantry: potatoes, especially if you have young children like me.

Salad POTATOES AND GLAZED ONIONS

The onions well prepared they are almost a candy, there are containing and sweet…

Ingredients (4 persons):

For the icing

-2 bottles of English potatoes peeled and boiled, mine were about 600 grams each
-600 grams of French onions or shallots
-4 tablespoons of olive

Thus they are newly drawn from the microwave and drained the broth left…

Rest

-12 cherry tomatoes
-2 lariats tuna
-The oil cans, a little
-To taste or balsamic vinegar
-Salt, I did not put anything salt and was very rich
-Provencal herbs to sprinkle

Preparation:

(1) In a source suitable for microwave with lid, I use a glass PYREX, put the peeled onions and whole olive oil, stir to bathe well, cover. Schedule 7. 10 minutes at full power, put 7 look if they are already cooked and if not go putting minute so they do not burn.

(2) Remove and add the drained potatoes in broth. Stir, cover and schedule 5 minutes maximum. Book.

(3) Wash and dry the cherry, cut them in half, put them in a large bowl, add wrung tuna and whole potatoes with the onions cut into thick strips. Dress with a little salt, a little oil the tuna and balsamic vinegar, if we like other then that espolvorar above Provencal herbs.

MY BEST STEP A STEP ARE YOU,…, SMALL. BESOSSSS!

Introduction:
Today I have invented a recipe to take advantage of a little boiled rice that left me over yesterday.

Ingredients:
-Boiled rice
-Green pepper
-Red pepper
-Onion
-Flour of Chickpea and water
-salt and ground pepper

Instructions:
Fry the onion and peppers into strips with a little salt.
Add the rice and give a couple of laps to make flavor. Throw a little ground black pepper (or any other species that we like).

Make flour of Chickpea and water mixture, until he apparently beaten egg. Add rice, mix well and pour in a pan with a little oil nonstick cooking to make the tortilla.
Do until golden on both sides.

Can be accompanied with a tomato sauce (I do homemade, I like more it) and a little salad. And with a few piquitos of pan is to suck fingers.

Per Unit:

¤ 40 – calories
¤ 1’22-Protein
¤ Carbohydrate 1-
¤ 0.5-Fiber

Ingredients: 20 pieces of peas

¤ 100 g fresh or frozen peas
¤ 4 eggs
¤ 1 cup (200 ml) milk
¤ olive oil
¤ Salt and pepper to taste

How to make the recipe:

Cook the peas in a pot of boiling salted water about 10 minutes and drain. Beat the eggs and a glass of milk with a fork, season. Heat oil in a nonstick skillet.

Saute half the peas and add half the beaten eggs, (they have to cover the peas). When the tortilla is cooked, remove and let cool. Repeat with the remaining eggs and peas. Cut the tortillas into squares and serve.

Per Unit:

¤ 36 – Calories
¤ 2’87 – Proteins
¤ 0’68 – Carbohydrates

Ingredients: 20 pieces of pepper

¤ 1 red pepper (100 g)
¤ 4 eggs
¤ 1 cup (200 ml) milk
¤ olive oil
¤ Salt and pepper to taste

Roast the peppers on a grill or under broiler until the skin is dark. Put in a plastic bag and let cool. Peel and remove seeds. Cut into thin strips.

Beat eggs and milk with a fork. Add salt and pepper. Heat oil in a skillet. Saute half the pepper strips and pour half the eggs. When the tortilla is cooked, remove and reserve. Repeat with the remaining eggs and pepper.
Cut the tortillas into squares and serve.

Note: Serve with salad, mashed potatoes, bread, fried potatoes, bechamel, and so on.

Ingredients for four people:

¤ 1 lettuce medium
¤ 100 g of Parmesan cheese or fresh cheese
¤ 3 slices day-old bread
¤ 1 can of anchovies in olive oil

For the sauce:

¤ 3 anchovy fillets in olive oil Worcester
¤ 1 / 2 lemon (the juice)
¤ 1 egg yolk
¤ 40 g of cheese
¤ Worcester sauce 1 tablespoon (Perrins)
¤ 100 cl of extra virgin olive oil (Arbequina)
¤ Salt and pepper to taste
¤ A few drops of Tabasco (optional)
¤ 1 clove garlic (optional)

How to make Caesar salad:

Wash and dry lettuce, spread on four plates. Cut the cheese into slices and spread. Deal also anchovies. Cut the bread cubes and fry in olive oil until golden brown, remove, put in a bowl, let cool and spread over salad.

The sauce:

Put egg yolks in the bowl of a blender, put the arm of the mixer to the bottom of the glass, pour oil to cover the base of the arm, unturned to launch at all the arm of the mixer, when we see that linked the egg with the oil, adding more oil and you can move the arm a blender, add the lemon juice, salt and pepper, continue beating, add the remaining sauce ingredients, continue beating until all is well emulsified.

My suggestion: Serve the sauce in four bowls or plates.

Note: You can vary the type of lettuce.

If you can see: All salad recipes on this website here

- Beef
- lemongrass, Thai

Preparation:

Another classic Thai cuisine. A good start to peck with chopsticks … Here is the recipe for the amount shown in photo, right, or to a person as a main dish or two, as input.

300g beef fillet before and rather rare (eg the low side), then cut into slices when cool. The equivalent of a rounded tablespoon of uncooked rice that you will return in a dry skillet until lightly colored brown and you into flour using a mortar (see photo below), a shallot cut into strips, a stalk lemongrass, finely chopped (do not use the top of the rod a little too hard …), some chopped carrots into very thin strips. Mix all ingredients in a bowl. Add the spicy nuoc mam (see recipe for papaya with shrimp , see my blog cooking described below), you can go a little more frankly on the chili pepper is a big …). Make a sprinkling of crushed peanuts, add mint leaves, coriander and a few cherry tomatoes in half.

4 boneless chicken breasts, skin removed Ingredients for Thai Dressing 2 oranges (juice) 2 limes (juice) 3 c. tablespoons (45ml) soy sauce 2 tbsp tablespoons (30ml) rice vinegar 2 tbsp tablespoons (30 ml) sesame oil 1 c. tablespoons (15ml) of gingembrehaché (me a little more) 1 c. tablespoons (15ml) chopped garlic (I 3 large garlic clove) 1 c. tablespoons (15ml) honey for ground pepper to taste (I 1 / 2 tsp pepper flakes spice) Salad Ingredients 12 mini-sliced ​​bok choy (I bag classic iceberg lettuce shredded cabbage and carrots) 1 red pepper, chopped 4 shiitake mushrooms, thinly sliced ​​(not brought me) 1 cup (250ml) bean sprouts (my noodle chow men) 1 / 4 cup (60ml) of roasted peanuts 3 tablespoons tablespoons (45 ml) cilantro (my fault I have to replaced with parsley)

Preparation:

1) In a bowl, combine all dressing ingredients.
2) Pour half the mixture into a resealable plastic bag or airtight container shallow. Check it marinate in the refrigerator breasts at least three hours or ideally overnight.
3) When cooked, set the grill to medium-high. Drain the chicken breasts and discard marinade.
4) On hot and well oiled grill, sear the breasts one minute on each side. Reduce barbecue heat to medium. Close lid and cook for six to eight minutes per side or until inside the breast is no longer pink.
5) In a bowl with the remaining dressing, add the salad ingredients and mix. Cool the chicken a few minutes and
slice them. Server with the salad.

For the salad:

¤ 100 g of Chinese noodles
¤ 1 zucchini,
¤ 2 carrots
¤ 50 g bean sprouts
¤ 150 g of shrimp to the sauce: 1 teaspoon chopped ginger (to taste) 1 tablespoon soy sauce 2 tablespoons sesame oil 1 tablespoon sesame seeds 3 tablespoons lemon juice 1 tablespoon honey

Preparation:

Cook the prawns and shell them. Cook the noodles 5 minutes in a large pot of boiling water (as you would for pasta). Drain and rinse with cold running water to prevent them from becoming sticky.

Wash and peel the zucchini and carrots, then cut into julienne. In a bowl, mix vegetables, noodles and shrimp.
Prepare the sauce by mixing all ingredients and season the salad just before serving.

Ingredients for four people:

¤ Crushed tomatoes 1 kg pot (may be natural)
¤ 4 cloves of garlic
¤ 6 eggs
¤ 50 cl of olive oil
¤ salt to taste
¤ A bay leaf

How to make the recipe:

Peel and crush garlic. Put oil in a pan to heat. Pour the garlic and saute until they take color. Add the tomato paste, salt and bay leaf. Cook for about 7 or 8 minutes.

Beat eggs and add the tomato. Leave curdle, stir and ready!

Note: It is accompanied by a salad, if desired.