------------------------------------------------------------------------------------------------------------
YOU WILL NEED: *vegan recipe
3 or 4 medium potatoes (approx. 450g)
4 carrots
2 eggs /*sweet corn
A tin of pitted green olives (approx. 180g)
3 tablespoons of peas
2 small cans of tuna chunks (2 x 160g) /*tuna-less or 2 handfuls of mashed cooked chickpeas
4 tablespoons of mayonnaise /*egg-free mayonnaise
NOTE: recipe: homemade mayonnaise / + vegan version: egg-free mayonnaise
Black pepper, to taste
A bunch of fresh parsley (optional)
NOTE: There are tons of different recipes for Russian salad in Spain. Every house has its own recipe! It´s time to cook your own recipe!
LET´S COOK!
1. Wash all the vegetables well. Peel the carrots.
2. Put the carrots and potatoes into a pot. Cover with cold water bring to a boil and simmer the vegetables for approx. 25 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat. Strain the vegetables.
3. Put the eggs into a small pot and wash your hands. Cover with cold water bring to a boil and simmer the eggs for approx. 10 minutes. Turn off the stove and remove the pot from the heat. Strain the eggs. Peel and chop the eggs.
4. Peel the potatoes and chop them into cubes. Chop the carrots into small cubes. Put carrots and potatoes in a big bowl. Add green olives, tuna chunks, and peas. Mix everything with a wooden spoon.
5. Add several tablespoons of mayonnaise, and mix everything with a wooden spoon until it forms a creamy texture. Add salt and black pepper, to taste.
6. Cover the bowl with cling film and leave it in the fridge. The Russian salad should be served cold.
- LET´S MAKE SOME TAPAS!
1. Fill the silicone cupcake wrappers with the Russian salad. Use a spoon, start in the middle of the cupcake, and spread the mayonnaise evenly over the top. The icing is done with mayonnaise.
2. Sprinkle the top of the Russian salad tapa with chopped parsley. Put on the peak an olive or a tomato cherry.
NOTE: The cupcake silicone container is a perfect unit for a kid.
------------------------------------------------------------------------------------------------------------
MAIN COURSE: PISTO (SPANISH RATATOUILLE)
NOTE: It is a stewed vegetable dish, similar to ratatouille, and is usually served warm to accompany a dish or with a fried egg and bread.
NOTE: It is a stewed vegetable dish, similar to ratatouille, and is usually served warm to accompany a dish or with a fried egg and bread.
YOU WILL NEED: *vegan recipe
2 medium size courgettes (approx. 300g)
2 green peppers (approx. 150g)
2 red peppers (approx. 150g)
2 big onions (approx. 300g)
A can of chopped tomatoes in tomato juice (approx. 500g) or naturally ripe tomatoes (approx. 1 kg)
A pinch of sugar
Extra virgin olive oil or olive oil, to taste (approx.100ml)
Salt, to taste
Black pepper, to taste
NOTE:
There are a million different recipes for Pisto in Spain
because almost every house has its own recipe. The basic ingredients are
always tomatoes, peppers, onions, and courgettes. Aubergines instead of
courgettes is another way to cook the pisto (Spanish ratatouille) . Both recipes
are delicious!
LET´S COOK!
1. Wash the vegetables well. Chop the courgettes, onions, and green/red peppers into cubes.
2.
Heat olive oil in a big saucepan. Sauté and stir the chopped onion for
several minutes. Add the chopped peppers. Cook over a low heat.
3. Add the courgettes and stir, until the vegetables are soft
4. Add a can of chopped tomatoes in tomato juice and a pinch of sugar.
5. Stir it occasionally over low heat for a few minutes. Add salt and black pepper, to taste.
6. Remove from heat and let it cool.
NOTE: Serve it cold or warm.
- LET'S MAKE A VOLCANO MOUNTAIN - MASHED POTATO AND PISTO!
2. VOLCANO LAVA - Make a ring with the Pisto around the bottom of the mountain.
3. Fry an egg or tofu in olive oil, and put it on the top of the mountain. Make a
small ring on the top of the mountain surrounding the egg or fried tofu.
------------------------------------------------------------------------------------------------------------
YOU WILL NEED: *vegan recipe
6 cheese wedges (The Laughing Cow) /*4 cups of dried cashew nuts, soak them in water for about 8 hours.
NOTE: 200g cream cheese (Philadelphia) instead of 6 cheese wedges (The Laughing Cow).
2 whole eggs /*eggless
2 units of natural yogurt, small size container /*soy natural yogurt (125g = small size container)
NOTE: The yogurt container - small size is the unit of measure for the recipe.
2 yogurt containers (unit of measure) of panela sugar or unrefined cane sugar
2 yogurt containers (unit of measure)of wheat flour (plain or all-purpose)
2 yogurt containers (unit of measure) of milk /*soy milk
2 yogurt containers (unit of measure) of double cream /*vegan double cream
2 tsp baking powder (optional)
1 tsp baking soda (optional)
Homemade strawberry jam, to taste
Homemade kiwi jam, to taste
NOTE: You can use any flavor of jam depending on seasonal fruits and kids' tastes.
LET´S COOK!
1. Preheat the oven to 180 º C. Grease a baking pan with butter or sunflower oil.
2. Empty 2 units of natural yogurt into a big bowl. Using the yogurt container as a measuring unit, add sugar, flour, milk, and double cream. Mix everything with a wooden spoon.
3. Add the eggs, cheese wedges, and cinnamon into a big bowl.
*vegan recipe: eggless and 4 cups of dried cashew nuts instead of cheese wedges. First, soak cashew nuts in water for about 8 hours. Then drain cashew nuts well and crush them in a mortar until obtaining a creamy texture. Add cashew nuts creamy texture into a big bowl.
4. Mix everything well with the blender, until it forms a smooth liquid.
*vegan recipe: eggless and 4 cups of dried cashew nuts instead of cheese wedges. First, soak cashew nuts in water for about 8 hours. Then drain cashew nuts well and crush them in a mortar until obtaining a creamy texture. Add cashew nuts creamy texture into a big bowl.
4. Mix everything well with the blender, until it forms a smooth liquid.
5. Pour the mix into the baking pan. Sprinkle sugar on the top.
6. Bake for around 30 minutes, or until browned.
NOTE: Open the oven and prick the cake in the middle with a needle. You can check it many times until the needle comes out clean. It means that the cake is well done. It´s flat cake because there is no baking powder.
7. Remove the baking pan. Leave the cake to cool for a while.
- LET'S MAKE AN ISLAND GROUP!
1. Press a small glass into the cake to make a circle (each circle is an island).
2. Cover each island with fruit jam on top, using different jam flavors to make different islands.
2. Cover each island with fruit jam on top, using different jam flavors to make different islands.
------------------------------------------------------------------------------------------------------------
YOU WILL NEED: *vegan recipe
A pint of milk /*almond milk
1 egg white /*1 tbsp plain agar powder
75g of icing caster sugar /*icing panela sugar or unrefined cane sugar
Grated rind of half a lemon, to taste
Cinnamon powder, to sprinkle
NOTE: The recipe is for approx. 3 glasses.
LET´S COOK!
1. Grate the rind of half a lemon.
2. Put the milk, egg white, icing sugar, and grated lemon rind into the blender.
2. Put the milk, egg white, icing sugar, and grated lemon rind into the blender.
3. Mix everything with the blender until foaming.
4. Pour the mix into a Tupperware. Put it in the freezer, until frozen (approx. 4 hours).
5. Take the mix out of the freezer, and wait for a while until the mix is soft.
6. Put it into the blender and mix until it forms a slushie texture.
7. Serve in tall glasses. Sprinkle cinnamon on top.
