Thursday, 2 May 2019



YOU WILL NEED:  *vegan recipe
3 or 4 medium potatoes (aprox. 450g)
4 carrots
2 eggs /*sweet corn
A tin of pitted green olives (aprox. 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 a tons of different recipes for Russian salad in Spain. Every house has their own recipe!It´s time to cook your own recipe!

1. Wash all the vegetables well. Peel the carrots.
2. Put the carrots and potatoes into a pot. Cover with cold water bring to the 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 the 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 it 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,  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.

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 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.


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 (aprox. 500g) or natural 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 of different recipes for pisto manchego in Spain because almost each 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 (ratatouille) . Both recipes are delicious!

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 a 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.
1. MOUNTAIN - Fill a small bowl with mashed potato *vegan. Cover it with cling film and put it in the fridge for a while. Flip it on a plate and the result will be a small mountain of mashed potato.
2. VOLCANO LAVA - Make a ring with the pisto around the bottom of the mountain.
3. Fry an egg or tofu in olive oil, 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 (Philadelphiainstead 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 yogur container - small size is the unit of measure for the recipe.
2 yogurt container (unit of measure) of panela sugar or unrefined cane sugar
2 yogurt container (unit of measure)of wheat flour (plain or all-purpose)
2  yogurt container (unit of measure) of milk /*soy milk
2  yogurt container (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 flavour of jam depends on seasonal fruits and kids tastes.

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 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 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 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 not baking powder.
7. Remove the baking pan. Leave the cake to cool for a while.
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 flavours 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.

1. Grate the rind of half a lemon.
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, 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.




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