May 7, 2023, 7:30 AM
May 7, 2023, 7:30 AM
This day we propose a selection of recipes that hide delicious and original surprises inside. So, renew your recipe book and encourage yourself to prepare them. Everyone will like them!
Therefore, we respond to the request of a reader with the help of chef Nicole Wille, who offers these recipes of foods with fillers.
If you want more advice and information, ask the chef at Para Ellas, who caters to readers who are new to preparing meals and desserts. You can make contact through the cell phone 756-72722 or write your doubts to the email: [email protected]
Baked sweet potatoes with cheese and spices
Ingredients: 4-6 small even sweet potatoes, halved, 1 handful of coarse salt, 4 eggs, 1 pinch of black and white pepper, 2 cups of grated cheese.
Preparation: A healthy option are these sweet potatoes stuffed with eggs and they are also very easy to prepare, since they will be ready in just minutes. Line a baking sheet with parchment paper and place the sweet potato halves flat side up. Bake until soft. Remove the filling until each half is hollowed out. Sprinkle with the peppers and salt. Add an egg to each half and plenty of grated cheese (Creole, mozzarella). Season the top again and bake for 10 to 12 minutes or until the eggs are set.
Ingredients: 5 units of zucchini, 1 kg of ground meat, 1 chopped onion, 2 grated garlic cloves, 1 pinch of oregano, salt and pepper to taste, 2 boiled eggs, 1 handful of chopped olives, 1 cup with equal parts of flour bread and grated cheese (parmesan and mozzarella).
Preparation: Cut the top of the zucchini and bring them to a boil with water and salt. Sauté the onion with the garlic until soft and add the ground meat, letting it cook to the point. When the zucchini are almost cooked, remove from the heat and remove a little of its pulp. Let them drain. Fill each one with the meat sauce, sprinkle with oregano and salt and pepper to taste. Add the hard-boiled eggs and olives, all finely chopped, and cover each zucchini with the mixture of bread flour and grated cheeses. Take to the oven.
Avocados stuffed with tomato and coriander
Ingredients: 2 avocados, ½ cup diced tomatoes, ½ cup grated mozzarella cheese, 1 handful of chopped cilantro leaves, balsamic vinegar, olive oil, salt and pepper to taste.
Preparation: Scoop out some of the pulp from the avocados, leaving a thin edge. Chop the pulp and mix well with the tomato, cheese and coriander leaves. Season with salt, pepper, balsamic vinegar and olive oil to taste, fill the reserved avocados and serve.
apple with nuts
Ingredients: 4-6 red or green apples, 2 tablespoons of butter, mixed nuts to taste, cinnamon, juice of 1 lemon, sweet white wine, orange juice or honey as needed.
Preparation: Preheat oven to 180 degrees. Cut the tops and remove the core of the apples with a knife, very carefully without going through the base. Sprinkle with drops of lemon. Remove a little pulp to introduce the filling. Chop the fruits, soak with sweet wine or orange juice. Add a dash of honey and a pinch of cinnamon to the apples, fill with a handful of fruits and place them in a dish to take them to the oven for about 40-50 minutes. They can be left more or less time depending on the point that we like. They should be very tender, but without turning into a compote. Optional. serve with a little chantilly.
Ingredients: 12 large or 6 portobello mushrooms, 1/2 onion, 3 garlic cloves, ½ cup chicken broth, ½ cup grated cheese, 1 tablespoon vegetable oil, 1 handful of oregano, salt and pepper to taste.
Preparation: Wash the mushrooms to remove the dirt. Separate the stems from the “hats”, cut the stems finely and reserve both parts. Chop the onion and garlic finely to fry with a little oil. Add the mushroom stems and season with salt, pepper and oregano. Pour in the chicken broth and let it evaporate. Salt and pepper the “hats” of the mushrooms, fill with the sauce and sprinkle grated cheese on top. Bake everything in the oven at 200 degrees for 12 minutes or until the mushrooms are soft and the cheese is melted.