Ingredients for the recipe for these 4 skewers:

- 8 hake or monkfish medallions
- 2 artichokes
- 1 clove garlic, crushed
- 4 green peppers Italian medium
- 4 large prawns
- 4 slices of ham
- Salt to taste
- Olive oil
- Juice of one lemon
- 4 sticks

How to make a recipe for fish and vegetable skewer:

Remove tough leaves of the artichokes, cut the ends and cut the artichokes into slices, leaving them in a bowl with water and lemon juice to avoid browning.

Clean the fish, dried, rub with lemon juice and put a little salt. Book.

Rinse peppers, dry them. Clean the prawns, remove the wires long book.

In a skillet with a little olive oil, fry the slices of ham, remove and reserve on a plate near a heat source.

Fry in skillet until peppers are done, put a little salt, remove heat and reserve.

In the same pan fry the slices of artichoke and at the last moment add the crushed garlic and a little salt, a few laps, remove heat and reserve.

In the same pan, fry the fish (do not have to fry a lot, almost, around and around but does not have to be crude) removing heat and reserve.

In the same pan fry the prawns. Now the spikes are now ready to assemble.

How to fit the skewer of fish and vegetables:

In the dish where it will serve the skewer (better if individually) put two pieces of hake or monkfish, one above the other. Click to stick a shrimp, a green pepper and two slices of artichoke, click on the pieces of cod. Place the skewer on top of crispy ham and serve immediately, accompanied if you want fries or potato salad or mayonnaise or any sauce to taste.

Note: You can vary the vegetables and fish in season and taste.

Ingredients for four people:

¤ 4 fresh tuna steaks
¤ 400 g mushrooms
¤ 1 bunch of chives
¤ 1 medium onion
¤ 3 cloves of garlic
¤ 3 carrots
¤ 2 zucchini
¤ 1 broccoli (optional)
¤ 3 tablespoons soy sauce
¤ 3 tablespoons sherry or brandy (optional)
¤ 1 tablespoon curry powder (optional)
¤ 50 cl of extra virgin olive oil
¤ Salt to taste
¤ 400 g of boiled basmati rice

How to prepare fresh tuna recipe with vegetables:

Clean and cut all vegetables finite. Book separately. Cut the tuna steaks cubed bite size. Book.

Put oil in a wok or large skillet and heat. Pour the tuna pieces sauteing, put a little salt, soy sauce and sherry, stir well, remove from pan and reserve heat.

Skip to the same wok or skillet vegetables in this order: onion, carrot, broccoli, garlic, zucchini and mushrooms, stir well, add a little salt, curry and stir until vegetables are al dente. Add the chunks of tuna, stir and turn off heat.

Serve with basmati rice.

Note: Tuna can be exchanged for other fish to taste, cod, emperor, rape, etc.. And the rice can be exchanged for pasta al dente.

Ingredients for four people

Per serving:

¤ 424 g Calories
¤ 27 g Protein
¤ 41’7 g Carbohydrates
¤ 15 g Fiber
¤ 400 g shelled peas or frozen natural
¤ 200 g of cauliflower
¤ 200 g of natural artichokes
¤ 1 bunch of chives tender
¤ 1 small bunch of green fennel
¤ 4 whole garlic cloves
¤ 200 g of lean pork (optional)
¤ 50 cl of olive oil
¤ Salt to taste
¤ 1 cup of water

How to make the recipe:

Clean and cut cauliflower into pieces. Book. Peel and clean the artichokes, cutting to slices not too large, put them in lemon water. Book.

Clean bunch of spring onions and cut in slices. Book. Clean the fennel and cut small. Book. Clean the garlic aside. Clean and cut meat in small squares.

In a wide skillet or heavy-bottomed pan put oil, heat, put the pieces of meat and whole garlic cloves, leaving brown. Add the cauliflower, cook, put a cup of water, let it warm up and pour the peas, cook for about 10 minutes, stirring occasionally. Toss the artichokes, leave for 5 minutes.

Add the salt to taste, onion and fennel, leave a few minutes and turn off heat.

Note: You can also add some potato chips, mixing with the vegetables in the last minute.

INGREDIENTS: 4 people

¤ 4 large potatoes
¤ 1 medium zucchini
¤ 1 medium onion
¤ 2 tomatoes medium
¤ 12 slices Havarti cheese or any other heat fuse with
¤ salt and pepper (optional)

How to make vegetarian sandwiches recipe:

Turn the oven. Peeled, trimmed and cut all vegetables into 1 cm. thick

Brush a baking sheet with olive oil and place the potato slices first. Put on top of zucchini slices after tomato slices over the onions. (Put some salt on top of each vegetable)

Place a slice of cheese over each montadito bent. Add a little pepper over the cheese. Place the tray in the oven and bake for about 25 minutes. Serve warm

Note : You can change the other vegetables you like more or depending on the season and if you eat fewer carbohydrates can remove the potato slices and add more vegetables.

Ingredients for two people:

¤ 4 chicken thighs
¤ 1 medium onion
¤ 4 cloves of garlic
¤ A handful of pine nuts
¤ A handful of seedless raisins
¤ two tablespoons of chopped almonds
¤ A piece of bread
¤ Salt
¤ Pepper
¤ Oil
¤ 1 liter of broth or water
¤ 6 medium potatoes

How to make the recipe:

Add salt and pepper chicken. Fry some bread and garlic in a pot with oil. Remove from pan and set aside. In the same oil, saute the chicken until it is golden brown. Remove from pan and set aside.

In the same pan, fry the onion, add pine nuts and raisins. Add a glass of white wine (high heat) Add the meat and cover with broth or water and simmer 30 minutes.

Add the crushed garlic, bread and almonds. Boil for 20 minutes. Fry the potatoes cut into cubes and add to pot. Give a boil.

Optional: Green beans, Guisane, artichokes, etc.. I like a lot of vegetables and this is sometimes the add.

Note: The meat can be replaced by turkey

Ingredients for four people:

¤ 8 large potatoes, sliced
¤ 8 red peppers, cut into medium pieces
¤ 10 medium tomatoes, peeled and cut into pieces
¤ 10 cloves of garlic
¤ 2 eggplants cut into 1 cm
¤ Olive oil
¤ Salt

How to make the recipe tumbet:

Salt the eggplant slices and leave half an hour to throw the liquid bitter. After passing them under running water and dry. Flour and fry. Book. Fry the potatoes are golden brown and when placed in a tray large enough to fit all. Book.

Put oil in large skillet and place on fire. Pour the garlic and brown slightly. Incorporate the peppers and fry about 8 minutes. Add the tomatoes and let cook about 10 minutes. Salar. Put the peppers with the sauce over the potatoes and spread to cover everything. Place the eggplant on top.