With a little creativity you can prepare lunches that, in addition to being delicious, will fill your whole family with energy. With May 27 approaching, we give you some ideas to organize the menu for that special date.
For more tips and insights, check out chef Nicole Wille, who caters to readers new to food and dessert preparation. You can make contact through the cell phone 756-72722 or write your questions to the email: [email protected]
Zucchini soup with coriander
Ingredients: 1 tablespoon of butter, 1/2 onion cut into pieces, 1 clove of minced garlic, 5 medium zucchini (zucchini, long squash), 1 liter of water or vegetable broth, 1 handful of chopped coriander, salt to taste, grated Parmesan .
Preparation: In a pot over low heat, fry the onion with a little oil along with the garlic, add the zucchini and cook for about 3 minutes. Place the water or broth and let it come to a boil. Process in the blender along with the cilantro, and salt to taste. Serve hot with a handful of Parmesan and green leaves.
Linguine with cherry tomatoes
Ingredients: 1 package (200 g) of linguine (similar to spaghetti), 2 cloves of garlic, 1 tablespoon of butter, 500 g of cherry tomatoes, 1 handful of parsley and basil, salt and pepper to taste.
Preparation: In a saucepan, boil the pasta al dente, drain and set aside for a few seconds. In a pan, fry the butter and garlic until it begins to change colour. Put the cherry tomatoes cut in half, add salt and cook for 10 minutes until the tomatoes begin to release their juices. Remove from the heat, add the green leaves and serve with the al dente pasta.
Pancakes with dulce de leche and walnuts
Ingredients: 2 eggs, 3 tablespoons of sugar, 1 pinch of salt, 1 cup of wheat flour, 2 tablespoons of melted butter, extra butter as needed, 300 ml milk, 1 cup of dulce de leche, 4 tablespoons of milk, chopped toasted nuts and optional mix of nuts.
Preparation: Blend the flour, eggs, sugar, salt, the two tablespoons of melted butter and the milk, beat until you have a homogeneous mixture.
In a pan with a little butter, cook each crepe (1-2 tablespoons of batter), allowing it to brown slightly on each side. It is important that the pancakes are thin. Go placing each cooked crepe between sheets of parchment paper. Separately, mix the dulce de leche with a little milk until you get an easy-to-spread texture.
Assemble each crepe by putting a little of the dulce de leche on them and fold in 4. Serve the crepes with vanilla ice cream, nuts or just sprinkle with chopped toasted nuts
With a little creativity you can prepare lunches that, in addition to being delicious, will fill your whole family with energy. With May 27 approaching, we give you some ideas to organize the menu for that special date.
For more tips and insights, check out chef Nicole Wille, who caters to readers new to food and dessert preparation. You can make contact through the cell phone 756-72722 or write your questions to the email: [email protected]
Zucchini soup with coriander
Ingredients: 1 tablespoon of butter, 1/2 onion cut into pieces, 1 clove of minced garlic, 5 medium zucchini (zucchini, long squash), 1 liter of water or vegetable broth, 1 handful of chopped coriander, salt to taste, grated Parmesan .
Preparation: In a pot over low heat, fry the onion with a little oil along with the garlic, add the zucchini and cook for about 3 minutes. Place the water or broth and let it come to a boil. Process in the blender along with the cilantro, and salt to taste. Serve hot with a handful of Parmesan and green leaves.
Linguine with cherry tomatoes
Ingredients: 1 package (200 g) of linguine (similar to spaghetti), 2 cloves of garlic, 1 tablespoon of butter, 500 g of cherry tomatoes, 1 handful of parsley and basil, salt and pepper to taste.
Preparation: In a saucepan, boil the pasta al dente, drain and set aside for a few seconds. In a pan, fry the butter and garlic until it begins to change colour. Put the cherry tomatoes cut in half, add salt and cook for 10 minutes until the tomatoes begin to release their juices. Remove from the heat, add the green leaves and serve with the al dente pasta.
Pancakes with dulce de leche and walnuts
Ingredients: 2 eggs, 3 tablespoons of sugar, 1 pinch of salt, 1 cup of wheat flour, 2 tablespoons of melted butter, extra butter as needed, 300 ml milk, 1 cup of dulce de leche, 4 tablespoons of milk, chopped toasted nuts and optional mix of nuts.
Preparation: Blend the flour, eggs, sugar, salt, the two tablespoons of melted butter and the milk, beat until you have a homogeneous mixture.
In a pan with a little butter, cook each crepe (1-2 tablespoons of batter), allowing it to brown slightly on each side. It is important that the pancakes are thin. Go placing each cooked crepe between sheets of parchment paper. Separately, mix the dulce de leche with a little milk until you get an easy-to-spread texture.
Assemble each crepe by putting a little of the dulce de leche on them and fold in 4. Serve the crepes with vanilla ice cream, nuts or just sprinkle with chopped toasted nuts
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