SEPTEMBER MENU | 4 RECIPES

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STARTER: BROCCOLI HAM QUICHE

YOU WILL NEED: *vegan recipe
PIE CRUST
1 sheet of shortcrust pastry /* vegan shortcrust pastry
NOTE: The shortcrust pastry could be either store-bought or homemade.
FILLING

3 whole eggs /*1 pack of firm tofu, patted dry
150g cooked ham or smoked bacon, cubes /*fresh sliced mushrooms
200g grated cheese (Emmental / Gruyere) /*Almonds skinned, laminated or vegan cheese
A splash of milk (about 50ml) /*any veggie drink or non-dairy milk
A generous splash of double cream (about 100ml) /*2 tbsp nutritional yeast and 3 tbsp hummus
A bunch of broccoli florets, chopped
Half of chopped onion
Half of chopped leek (white part)
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Grated nutmeg, to taste
Ground white pepper, to taste
A pinch of ground nutmeg, to taste 
Salt, to taste

LET´S COOK!
1. Preheat the oven to 180 º C. Cover the tart baking pan with baking paper.
2. Extend one sheet of shortcrust pastry with a floured rolling pin. Cover the baking pan with the shortcrust pastry.
3. Prick the shortcrust pastry surface arbitrarily with a fork. Bake it for around 15 minutes. Remove the baked tart crust.
4. Wash the vegetables well. Chop the onion, leek, and broccoli florets into cubes.
5. Heat olive oil in a big saucepan. Sauté the chopped onion and leek. Stir for several minutes. Add the chopped broccoli florets and the bacon cubes. Stir it occasionally over low heat for a few minutes.
6. Remove from heat and let it cool. Evenly spread the veggies and bacon cubes in the baked tart crust.
7. Beat the eggs in a bowl. Add milk and double cream. Whisk it well. Add salt, grated nutmeg, and ground white pepper, to taste.
***To prepare vegan filling, put rained tofu with nutritional yeast and hummus into the blender measuring cup. Add salt, grated nutmeg, and ground black pepper, to taste. Mix everything with the blender until it is the consistency of thick liquid. Set aside.
8. Pour the mix into the baked tart crust. Scatter with the grated cheese.
9. Bake it for about 25 - 30 minutes.
NOTE: The quiche is ready when there is no liquid.
10. Remove the tart baking pan. Let it cool for a while.
11. Cut the quiche into pieces and serve it warm.

• HOMEMADE PIE CRUST

SHORTCRUST PASTRY
YOU WILL NEED: *vegan recipe
225g plain flour
100g butter, diced /*vegan butter
2 and 1/2 tablespoons cold water
Pinch of salt

LET´S COOK!
1. Sift the flour into a large bowl, add the butter, and rub it with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the salt, then add the cold water and mix to a firm dough.
3. Knead the dough briefly and gently on a floured surface.
4. Wrap in cling film. 

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MAIN COURSE: SAUSAGE SPAGHETTI

YOU WILL NEED: *vegan recipe

2 handful of dried spaghetti /*vegan spaghetti
A package sausages (Frankfurt) / *vegan sausages
A generous splash of tomato sauce (about 100ml), either store-bought or homemade.
Lots of grated cheese (Parmesan) /*vegan cheese
A handful of fresh basil leaves (torn into small pieces), to taste
Dried oregano, to taste (optional)
Ground black pepper, to taste
Salt, to taste
A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
Water, to boil

LET´S COOK!
1. Chop the sausages into 4 or 5 thick slices each. Stick carefully 4 or 5 dried spaghetti through each piece of sausage.
2. Cook the spaghetti with the stuck sausages in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates.
3. Add a good ladleful of the tomato sauce over the spaghetti. Scatter a little parmesan, and a handful of small pieces of basil leaves, finishing with a twist of black pepper and dried oregano.
4. The yummy, yummy sewed spaghetti is ready to eat.

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DESSERT: PEACH CUSTARD

YOU WILL NEED: *vegan recipe
5 or 6 peach halves in light syrup  (medium size can - 420g)
4 tablespoons of condensed milk, to taste /* Vegan condensed any veggie drink or non-dairy milk
2 natural yogurts (125g - small size) /*soy yogurts
A handful of black mini chocolate chunks or balls /*vegan chocolate
A pinch of cocoa powder (optional)/*vegan cocoa powder

LET´S COOK! 
1. Open the can. Drain the syrup and pour the peaches into the measuring cup of the blender.
2. Add the natural yogurts and the condensed milk. Mix everything with the blender until custard texture. Rectify the taste by adding condensed milk.
3. Serve it in short glasses. Scatter black mini chocolate chunks and sprinkle cocoa powder on the top of each glass.
4. Put the glasses on a tray. Place it in the fridge for a long. Serve it cold.

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DRINK: GRAPE APPLE JUICE

YOU WILL NEED: *vegan recipe

2 or 3 apples
A handful of grapes
2 teaspoons of honey /*agave nectar, to taste A pinch of cinnamon (optional)
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!
1. Peel the apples. Chop the apples into small pieces. Cut in half the grapes, and carefully take out the seeds. Put the fruit into the blender measuring cup. Add the honey and mix it well with the blender.
2. Strain it, if necessary as sometimes has too much pulp.
3. Serve in a tall glass with straw. Sprinkle cinnamon on the top of the glass (optional).

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• AUGUST MENU

• OCTOBER MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

YUMMY TAPAS | 4 RECIPES

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• Strawberry gazpacho / vegan

• Eggless Spanish omelette + homemade aioli sauce / vegan

• Meatballs 3 ways: classic, spinach, lentil / +vegan version

• Ham cheese pasty (empanada) / +vegan version

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• RELATED POSTS
• Hummus: classic, carrot, beetroot / vegan

• Veggie and sausage rolls: puff pastry /+ vegan version

• Veggie bunny burrito / +vegan version

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• JULY MENU

  

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AUGUST MENU | 4 RECIPES

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STARTER: SANDWICHES HOUSE + FILLINGS: HUMMUS, SEAFOOD PÂTÉ AND HAM  CHEESE PÂTÉ

• HOMEMADE FILLINGS

• HUMMUS: CLASSIC, CARROT, AND BEETROOT | 3 VEGAN RECIPES

• SEAFOOD PÂTÉ

YOU WILL NEED:

1 boiled egg

6 or 8 crab sticks, to taste

3 tablespoons of mayonnaise, to taste

2 cheese wedges (the laughing cow)

A can of marinated / pickled mussels

A can of tuna chunks

A dash of lemon juice

Handful of chopped onion (optional)

Salt, to taste

Black pepper, to taste

LET´S COOK! 

1. Put boiled egg, crab sticks, cheese wedges, tuna chunks, picked mussels, chopped onion and 2 tablespoons of mayonnaise on the base of the blender. Mix everything with the blender.
2. Add a dash of lemon juice and 1 tablespoon of mayonnaise. Mix everything well with the blender, until obtain desired texture (pâté). Add the black pepper and salt, to taste.
3. Take out the crust of the sandwich bread. Spread the sailor filling on sandwich bread to make a sandwich.
NOTE: You will need 3 sandwich with the sailor filling to build the sandwich house.

•  CREAMY HAM PÂTÉ

YOU WILL NEED:
200g cream cheese (Philadelphia)
150g Italian Style or Ibérico ham cubes
A splash of double cream or milk
Salt, to taste
Black pepper, to taste

LET´S COOK!

1. Put cream cheese, ham cubes, and double cream/milk on the base of the blender. Mix it with the blender, until obtain desired texture "pâté". Add the black pepper and salt, to taste.

2. Take out the crust of the sandwich bread. Spread the filling on bread to make a sandwich.

NOTE: You will need 2 sandwiches with the ham filling to build the sandwich house.

• LET'S BUILD A HOUSE!

1. HOUSE (3 sandwiches): first put a sailor filling sandwich on the bottom, place a ham filling sandwich over it and place a sailor filling sandwich on the top (house). So, the sandwich house is built.

2. ROOF (2 sandwiches): Cut a sailor-filling sandwich and a ham-filling sandwich into triangles. Put them on the top of the house to make the roof.

NOTE: Put the leftover ham and sailor fillings in a Tupperware. It can be on the fridge for a few days. Dip it with carrot and celery sticks, fresh veggies, bread sticks, pita bread...

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MAIN COURSE: STUFFED STEAK

YOU WILL NEED: *vegan recipe

Big flank (bavette) steak / *Seitan Steak

Salt, to taste

Chopped cloves of garlic, to taste

Chopped a bunch of parsley, to taste

• FILLING:

2 eggs

Several sliced ​​cooked ham to cover the roly-poly

Several sliced ​​cheese to cover the roly-poly

Several sliced smoked bacon to cover the roly-poly

2 or 3 sausages (Frankfurt-style)

Salt, to taste

Black pepper, to taste

• VEGAN FILLING:

Several sliced ​​tofu fried steaks

Several sliced ​​vegan cheese to cover the roly-poly

Several sliced crispy vegan smoked Mushroom to cover the roly-poly
Several sliced vegan ham rolls (soy protein) to cover the roly-poly 

2 or 3 veggie sausages

Salt, to taste

Black pepper, to taste

NOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.

• SAUCE:

Chopped onion, to taste

Chopped cloves of garlic, to taste

Chopped red and green pepper, to taste

Chopped carrots, to taste

A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste

Rosemary, to taste Salt, to taste

Black pepper, to taste

LET´S COOK!

1. Lay the steak on a chopping board. Use a rolling pin to bash the steak out flat. The steak has to be a good flat rectangle shape. Season the steak with chopped cloves garlic, chopped parsley and salt, to taste.

2. Whisk the eggs and make 2 thin plain omelets.

3. Make a layer with thin plain omelets on the rectangle steak. Next place a layer with cooked ham and another layer of cheese slices. Do the same with the bacon layer.

NOTE: Heat a small saucepan. Fry the sliced smoked bacon until a bit crunchy.

4. Chop the sausages into slices and distribute them well around the surface shape.

5. Tightly roll up the steak, tucking in the ends of the steak to keep as much filling in as possible.

6. First, tie the ends with a knot of sewing thread (special for cooking). Then, tie the meat roly-poly like a net around it.

NOTE: Put the meat roly-poly on a tray. Place it in the fridge for long to firm up slightly (optional).

7. Preheat a griddle pan on a high heat with a generous splash (about 50ml) of extra virgin olive oil. Sear the meat roly-poly on the outside for 3-4 minutes on each side until golden.

8. Preheat a pot big enough to fit the meat roly-poly on a low heat with a generous splash (about 50ml) of extra virgin olive oil. Add the chopped vegetables and sauté for a few minutes.

9. Put the meat roly-poly inside the pot. Add a glass of water and a bunch of chopped rosemary. Then cover the pot and cook it on low heat for around 45 minutes. The meat roly-poly is done when the meat is tender.

10. Remove the pot. Cut the meat roly-poly into thin slices.

11. Pour the cooked veggies and the liquid on the base of the blender. Mix it with the blender, until obtain the desired texture (sauce). Add the black pepper and salt, to taste.

NOTE: The slices of meat roly-poly are a good fill for a sandwich.

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DESSERT: FRUIT LOLLIPOP FROM MELON AND WATERMELON

YOU WILL NEED:
Half green or yellow melon (medium size)
Half water-melon (medium size)
*Wooden skewers (catering) 

LET´S COOK! 

1. Empty half green melon and half watermelon with the melon scooper/baller.
2. Make as much fruit balls as you can.

3. Put the watermelon balls into a big bowl. Do the same with the melon balls.

• LET'S MAKE SOME FRUIT LOLLIPOPS!

1. Stick alternatively 4 watermelon balls and 4 melon balls in a long wooden stick.
2. Make as much as lollipops as you want.

3. Put the lollipops on a tray and place it in the fridge for long.
4.The fruit lollipops (fresh fruit brochettes) should be served cold.

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DRINK: PINEAPPLE COCONUT SLUSHIE

YOU WILL NEED: *vegan recipe

3 or 4 slices of natural pineapple, sliced pineapple in light syrup or pineapple chunks (small can - 227g)
A generous handful of grated coconut
2 teaspoons of brown sugar, to taste
3 cups of pineapple juice or water (half liter ish)
A tray of ice cubes
NOTE: The recipe is for a jar.

LET´S COOK!

1. Peel the pineapple. Cut it into slices and put it into the blender measuring cup. Add  brown sugar, grated coconut and a splash of pineapple juice or water. Mix it well with the blender.

2. Smash a bunch of ice cubes. Add the smashed ice cubes, pineapple juice and continue mixing until everything is well crushed. If you do not like the pulp, you have to strain it.

3. Serve in glasses with straw. Sprinkle-grated coconut on the top of each glass.

NOTE: Put the glasses in the freezer for a while, so the pineapple slushie will be cold.

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• JULY MENU

• SEPTEMBER MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)

EAT MORE FRUIT | 8 RECIPES

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• Blueberry pancakes / vegan

• Peach custard / +vegan version

 

• Fruit lollipops from melon watermelon / vegan

• Cheesecake + homemade jam / vegan-friendly

• Kiwi melon slushie / vegan

• Fruit rainbow flag / vegan

• Orange carke / vegan-friendly 

• Orange and lemon ice lollies / vegan

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• JULY MENU

• AUGUST MENU

 

JULY MENU | 4 RECIPES

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STARTER: EMPADANA DE JAMON Y QUESO (HAM CHEESE PASTY)

YOU WILL NEED: *vegan recipe
2 sheets of puff pastry /*vegan puff pastry
1 egg /*soy milk
3 tomatoes
2 tablespoons tomato sauce
200g of sliced cheese /*vegan cheese
200g of sliced ​​cooked ham /*vegan ham slices
Oregano, to taste
Salt, to taste

LET´S COOK!

1. Preheat the oven to 180º C. Cover the baking pan (square shape) with baking paper.

2. Roll out one sheet of puff pastry with a floured rolling pin. Cover the baking pan with the puff pastry.

3. Prick the surface of the puff pastry randomly with a fork. Bake for around 15 minutes.

4. Remove the baking pan. Spread the tomato sauce covering the puff pastry surface.

NOTE: leave a margin of 2 cm unfilled around the edge, so the pasty can be closed on the unfilled margin.

5. First, cover it with a layer of sliced ​​cooked ham. Second, cover the layer of sliced ​​cooked ham with a layer of sliced cheese.

6. Wash the tomatoes well and slice thinly. Cover the layer of slice cheese with the slices of tomato. Sprinkle oregano.

7. Roll out the other sheet of puff pastry with a floured rolling pin. Cover the top of the baking pan with the puff pastry. Press the puff pastry with a fork around the edges. That way the sheets of puff pastry are joined.

8. Beat an egg or soy milk and brush it on the top of puff pastry. Prick the surface of the puff pastry randomly with a fork. Make a small hole in the middle of the surface.

9. Bake for around 30 minutes until the pastry is golden.

10. Remove the baking pan. Let it cool for a while.

11. Cut the pasty into big squares. Serve warm or cold.

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MAIN COURSE: FRIED RICE

YOU WILL NEED: *vegan recipe
400g long grain rice (Basmati)
3 eggs /*tofu
150g peeled prawns (medium size) /*soy bean sprouts
150g turkey ham /*corn kernels
2 carrots
2 tablespoons of peas
Half onion
Soya oil or vegetable oil
Salt, to taste
NOTE: The recipe is for a big bowl of fried rice.

LET´S COOK!
1. Boil a pot of salted water. Add the rice. Return the water to the boil. Stir it well. Lower the heat and cook according to the instructions. Drain in a colander and stand for 5 minutes. Pour into a big bowl.
2. Beat the eggs in a bowl. Add to a small hot pan with a splash of soya oil, wait a bit until it becomes firm and flip onto a plate. Put the other side of the omelette in the pan and wait a bit until it becomes firm. Turn again if it is necessary. Cut the plain omelette into cubes. Add into the big bowl with the rice.
3. Wash the vegetables well. Peel carrots and cut into small cubes. Chop the onion into small cubes. Cut the turkey ham into small cubes.
4. Heat the soya oil in a wok. Saute the onion, until transparent. Add the peas, chopped carrots, chopped onion, chopped turkey ham and prawns. Stir for several minutes, until well-fried.
5. Add the rice and the pieces of omelette. Raise the heat. Mix everything with a wooden spoon. Add salt, to taste.
6. Remove the wok from heat. Let it cool for a while.
7. Serve in small bowls with chopsticks. Add soy sauce / sweet and sour sauce, to taste.

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DESSERT:ICE LOLLIES 4 WAYS: ORANGE, LEMON, CHOCOLATE AND CINNAMON

NOTE: There are loads of flavours of ice lollies. 

•  1. ORANGE JUICE ICE LOLLY

YOU WILL NEED: *vegan recipe

cup of orange juice

2 tablespoons of sugar, or to taste /*brown sugar

NOTE: natural juices from seasonal fruit are the best way to get different flavours of ice lollies.

• 2. LEMONADE ICE LOLLY 

YOU WILL NEED: *vegan recipe

cup of lemon juice

4 tablespoons sugar, or to taste /*brown sugar

• 3. CHOCOLATE MILK ICE LOLLY

YOU WILL NEED: *vegan recipe
cup of milk /*Almond milk
2 tablespoons of cocoa powder
2 tablespoons sugar, or to taste /*brown sugar

• 4. CINNAMON MILK ICE LOLLY

YOU WILL NEED: *vegan recipe

cup of milk /*Almond milk

1 teaspoon of ground cinnamon 

2 tablespoons sugar, or to taste  /*brown sugar

LET´S COOK!
1. A cup of natural orange juice. Add sugar and stir well, until the sugar dissolves.
2. A cup of natural lemon juice. Add sugar and stir well, until the sugar dissolves.
3. A cup of milk. Add sugar and cocoa powder. Stir well, until dissolved.
4. A cup of milk. Add sugar and ground cinnamon. Stir well, until dissolved.
5. Fill the ice lollies container (4 units) with each cup.
6. Put it in the freezer, until frozen (at least 4 hours).
7. Take the ice lollies container (4 units) out of the freezer, and wait for a while. Pick your favourite flavour and taste a yummy ice lolly made at home.

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DRINK: WATERMELON GAZPACHO (SPANISH COLD SOUP)

YOU WILL NEED: 
400g watermelon
1 small cucumber
2 ripe tomatoes
A quarter of onion
A quarter of red pepper
50g stale bread
A splash of extra virgin olive oil
A splash of cold water
A splash of vinegar (optional)
Salt, to taste
NOTE: The recipe is for a jug of gazpacho.

LET´S COOK!
1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put them into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop them into cubes. Chop the cucumber, onions and red pepper into cubes. Add the chopped veggies into the jug.
3. Chop the watermelon into cubes, and carefully take out the seeds. Put it into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.
6. Serve in shot glasses or tall glasses with straws.

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• SEPTEMBER MENU

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• CALENDAR: 12 MENUS (PLUS HALLOWEEN + EASTER)