Monday, 1 April 2019

APRIL MENU | 4 RECIPES


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STARTER: CARROT SOUP



YOU WILL NEED: 
500g of carrots
1 small potato
1 apple (green apple, Granny Smith type)
Half onion or a leek, white part (chopped)
A generous splash of extra virgin olive oil or olive oil (approx. 50ml), to taste
1 vegetable stock cube / *vegan vegetable stock cube (optional)
Salt, to taste
Black pepper, to taste
Water, to boil

LET´S COOK!
1. Wash the vegetables well. Peel carrots, potato, and apple. Cut everything into big pieces. Chop the onion.
2. Heat the olive oil in the pot. Sauté the onion until transparent. 
3. Add the big pieces of carrots, potato and apple. Stir for several minutes with the rest of the ingredients.
4. Cover the vegetables with water (the water has to exceed a couple of fingers of the ingredients), add the vegetable stock cube, and cook it for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from heat. 
5. Mix everything with a blender until it is the consistency of a soup. Add the black pepper and salt, to taste. 
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour). If the texture of the soup is too thick, add more warm water. 
6. Serve the soup in a small bowl (per unit) with a dash of extra virgin olive oil. Warm or cold always tastes delicious.

  • LET'S MAKE A RABBIT!
Rabbit face: circular splash of olive oil (each eye), slice baguette bread (nose), cracker bread (teeth), and half carrot (each ear).


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MAIN COURSE: FISH BURGER 

    YOU WILL NEED: *vegan recipe: lentil burger 
    Several slices of hake (white fish) or salmon, as required
    1 large potato or a couple of medium potatoes
    A quarter of onion or a handful of chives
    A handful of black olives
    A handful of parsley
    Black pepper, to taste
    Salt, to taste
    2 whole eggs
    Plain white flour, to dip in batter
    Bread crumbs, to dip in batter
    Olive oil, to fry

    LET´S COOK!
    1. Peel the potatoes. Cut it into thick slices (approx 2cm). Wash the fish well.
    2. Boil a pot of salted water. Add the thick slices of potato. When the potato is almost cooked, add the slices of fish. Wait for a while (approx 5 minutes), the slices of potato and the slices of fish will be well cooked.
    3. Remove the pot from heat and strain the potato and fish.
    4. Smash the cooked potato pieces with a fork in a bowl.
    5. Crumble the slices of fish. Be careful to remove the fish bones. Add it into the bowl with the potato.
    6. Chop the black olives, onion and parsley. Fry the onions until transparent.
    7. Add the fried onions, black olives, and parsley into the bowl with the potato and fish. Beat an egg and add it into the bowl (optional). Mix everything well. Add salt / black pepper, to taste.
    8. Divide the mix into small balls (approx. the size of a golf ball). Flatten each ball to get a burger shape.
    9. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, cover the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action. 
    NOTE: If you make lots of burgers, you can freeze them. It is always a good moment for homemade fish fingers.
    10. Heat the olive oil in a small saucepan. Fry the burgers, one by one, until golden brown on each side. Remove it from the pan and drain it with kitchen towels.
    11. Serve it like a burger (lettuce, tomato, cheese, ketchup, mayonnaise) with some fresh veggies and chips.

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    DESSERT: ORANGE CAKE

    YOU WILL NEED:
    2 oranges
    250g of caster sugar
    3 whole eggs
    100g of sunflower oil
    1 natural yogurt (125g - small size)
    250g of plain flour
    16g of baking powder (1 envelope/pack)
    A pinch of salt
    1 teaspoon of cinnamon (optional)

    LET´S COOK!
    1. Preheat the oven to 180 º C. Grease a baking pan with butter or sunflower oil.
    2. Wash one orange. Peel it (optional). Cut it into cubes, and carefully take out the seeds. Put it into the blender measuring cup. Add sugar and eggs. Mix it well with the blender.
    3. Put the mix in a big bowl. Add sunflower oil and yogurt. Mix it well with a wooden spoon.
    4. Add flour, baking powder, cinnamon and salt. Mix everything slowly with a wooden spoon.
    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.
    7. Remove the baking pan. Leave the cake cool for a while.

    *VEGAN RECIPE
    DRY INGREDIENTS:
    1 and ½ cups whole wheat flour
    ¾ cup unrefined cane sugar or brown sugar
    1 tsp baking powder
    ½ tsp salt
    1 tsp ground cinnamon, to taste
    WET INGREDIENTS:
    1 cup of orange juice
    ¼ cup peach jam
    5 tablespoons veggie oil
    2 tsp orange zest, to taste

    LET´S BAKE!
    1. Preheat the oven to 180 º C. Grease a bread pan with margarine or veggie oil.
    2. Combine dry ingredients in a bowl: unrefined cane sugar/brown sugar, flour, baking powder, ground cinnamon and salt. Mix them well with a wooden spoon.
    3. Combine wet ingredients in a bowl: orange juice, peach jam, veggie oil, and orange zest until well mixed.
    4. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
    5. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
    6. Bake for around 40 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.
    7.  Remove the baking pan. Leave to cool.
    • LET'S MAKE A CAR!
    Car cake: half cake (car shape), half orange (wheels), orange pieces (windows and lights).

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    YOU WILL NEED: *vegan recipe
    A handful of strawberries
    A cup of milk /*soy milk
    A scoop of vanilla ice cream /*vegan vanilla ice cream
    2 teaspoons of honey /*agave nectar, to taste
    NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

    LET´S COOK!
    1. Wash the strawberries. Put them into the blender.
    2. Add a scoop of vanilla ice cream, milk, and honey. Mix everything with the blender until foaming.
    3. Serve it in a glass with a straw. Halve some strawberries and decorate the rim of the glass.
    NOTE: Put the glasses in the freezer for a while, so the strawberry milkshake will be cold.

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    Friday, 1 March 2019

    MARCH MENU | 4 RECIPES



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    STARTER: PASTA SOUP 

    YOU WILL NEED: *vegan recipe
    1 carrot
    1 onion
    1 egg  /*eggless (optional)
    A half of chicken breast /*A handful of chickpeas
    A half cup of Alphabet pasta or star pasta /*vegan pasta
    1l home-made chicken stock or chicken flavored stock cube
       *home-made vegetable stock or vegetable flavored stock cube (to dissolve in 1l of water)
    A generous splash of extra virgin olive oil or olive oil (approx. 50g), to taste
    Salt and black pepper for seasoning


    LET´S COOK! 
    1. Wash the vegetables well. Cut the carrot into small slices and chop the onion into small pieces. Cut the chicken breast into small pieces.
    2. Heat the olive oil in a pot. Sauté the onion and the carrot for a while.
    3. Cover the pot with the chicken stock.
    NOTE: The chicken stock is made from the chicken carcass or bones and cooked with vegetables. But the chicken-flavoured stock cubes boiled in water are also a good option.
    4. Add the chicken breast.
    NOTE: You can also add ham bone or beef bone if you want.
    5. Let it cook until it starts to boil, then lower the heat and let it simmer for an hour or so.
    6. Add the pasta shapes and leave to cook for 10 minutes. Remove from the heat. Add the egg and stir until the egg curdles. Try it and add salt / black pepper, to taste
    7. Serve the soup warm. Serve with some crunchy breadsticks.

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     YOU WILL NEED:*vegan recipe
    1 sheet of puff pastry /*vegan puff pastry
    NOTE: Buy the package of frozen puff pastry ( 2 sheets) or the rolled puff
    pastry (1sheet).
    2 whole eggs /*1 pack of firm tofu, patted dry
    1 small onion
    Several generous handfuls of grated cheddar cheese /*vegan cheese
    2 tablespoons tomato sauce
    A pinch of rosemary, to taste
    Salt, to taste
    Black pepper, to taste
    +MEAT FILLING
    125g mixed minced meat (pork and beef) /*soya mince
    +VEGGIE FILLING
    125g of chopped spinach

    LET´S COOK!
    1. Preheat the oven to 180 º C. Cover the baking tray with baking paper.
    2. Chop the onion into small pieces. Boil the egg and slice it.
    3. MEAT FILLING: Add the mixed (pork/beef) minced meat, half of the chopped onion, half of the chopped egg, a couple of handfuls of grated cheddar cheese, 2 tablespoons tomato sauce, a pinch of rosemary (to taste), salt and black pepper. Mix everything in the meat bowl using a wooden spoon.  
    NOTE: If the texture is very thick, add a dash of olive oil or cold water and blend it for a few seconds more.
    4. VEGGIE FILLING: Add the chopped spinach, half of the chopped onion, half of the sliced egg, a couple of handfuls of grated cheddar cheese, 2 tablespoons of tomato sauce, salt and black pepper. Mix everything in the veggie bowl using a wooden spoon.
    NOTE: You can also add some pine nuts, raisins, nuts ... (optional)
    5. Cut the sheet of puff pastry lengthwise. So one part is for the meat filling and the other for the veggie filling. Beat an egg and paint the two parts of the puff pastry with it. Reserve some of the beaten egg for later.
    6. Put a length of meat filling onto the puff pastry piece. Roll it up into a cylinder shape. Press the edges closed. Follow the same steps with the spinach filling and the other piece of puff pastry.
    7. Put the 2 cylinders on the baking tray. Cut each cylinder into 9 slices with a long knife but not cut at all. Paint them with the remaining beaten egg.
    8. Bake it for around 25 minutes. Check it until the pastry is golden.
    9. Remove the baking tray. Cut both cylinders into slices again.

    • LET'S MAKE A FLOWER OF PASTRY ROLLS!
    1. Put a small bowl with tomato sauce or ketchup or barbecue sauce (to taste)
    2. Place the pieces of puff pastry filled with meat and veggies around the bowl at random.

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    YOU WILL NEED:*vegan recipe 
    2 natural yogurts /*soy yogurts (125g - small size container)
    A dash of honey /*agave nectar, maple syrup, or molasses (optional)
    2 bananas
    1 mandarin
    1 kiwi
    1 strawberry
    1 raisin
    2 prunes
    NOTE: You can use any fruit you like, depending on the season. The fruit needs to be soft enough to be smashed.

    LET´S COOK! 
    1. Peel and cut the bananas into pieces. Put the pieces of banana in a bowl and mash them with a fork until creamy.
    2. Put the yogurts in another bowl and whisk them until creamy.
    3. Mix creamy yogurts and the smashed bananas in the same bowl. Add a dash of agave nectar and mix everything together.
    4. Cut the fruit to make the cat face: 2 prunes (two eyes), sticks of kiwi (whiskers), 2 halves of a mandarin slice (nose), and 2 halves of a strawberry (each ear).
    5. Serve the meow fruit yogurt in small bowls.

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    YOU WILL NEED: 
    2 small carrots or 1 large carrot
    1 orange
    1 apple   
    A little piece of ginger (optional)
    A dash of agave nectar, maple syrup or molasses (optional) 
    NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

    LET´S COOK!
    1. Peel the carrots, the orange and the apple. Cut the fruit into small pieces, and carefully take out the seeds. Put it into the blender measuring cup. Mix it well with the blender.
    2. Strain it, If it is necessary. Sometimes it can have too much pulp.
    3. Serve in a tall glass with straw. Put a couple of ice cubes in each glass (optional).

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    Friday, 1 February 2019

    FEBRUARY MENU | 4 RECIPES


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    YOU WILL NEED: *vegan recipe 
    2 courgettes
    1 small potato
    1 leek (the white part)
    4 cheese triangles / *cheeseless
    Half a chopped onion (optional)
    A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
    A generous splash (about 50g) of milk /*soy milk (optional)
    Salt, to taste
    Black pepper, to taste
    Water, to boil
    Corn chips (optional)

    LET´S COOK!
    1. Wash the vegetables well. Chop the courgettes into big slices. Peel and cut the potato into big pieces. Chop the onion and the leek.
    2. Heat the olive oil in the pot. Sauté the onion and the leek until transparent.
    3. Add the courgettes and the potato into the pot. Stir for several minutes with the rest of the ingredients.
    4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat.
    5. Add the cheese wedges and the milk. Mix everything with the blender until it is the consistency of a soup. Then simmer it for about 5 minutes. Add the black pepper and salt, to taste.
    NOTE:     If the texture of the soup is too watery, add a few tablespoons of cornstarch (refined corn flour).
    6. Serve the soup warm. Add some crunchy corn chips because it makes the soup more yummy, yummy!

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    MAIN COURSE: TORTILLA DE PATATAS/PAPAS (SPANISH OMELETTE)

    YOU WILL NEED: *Vegan recipe: eggless Spanish omelet 
    1 large potato or 2 small potatoes
    2 whole eggs
    A quarter of an onion, to taste
    Olive oil
    Salt, to taste
    Broccoli (optional)
    Black olives (optional)
    Loaf of baguette bread (optional)
    NOTE: This a recipe for a kids' size unit.

    LET´S COOK!
    1. Peel and chop the potatoes and the onion. Mix the chopped potatoes and onion in a bowl. Add salt, to taste.
    2. Fry the potatoes and onion in olive oil until they are soft. Remove with a skimmer and put in a strainer.
    3. Beat the eggs in a bowl. Add the fried potatoes and onion and mix everything together.
    4. Put the mixture in a small hot pan with a splash of virgin extra olive oil, wait a bit until it curdles, and turn it over with a plate. Slide the other side of the tortilla into the pan and wait a bit until it curdles. Turn again if it is necessary. Then the tortilla is ready to eat.
    NOTE: You can turn it as many times as you like until the tortilla is well cooked.


    • LET'S MAKE A BEAR!
    1. Boil some broccoli and cut the baguette into slices of bread.
    2. How to make the bear face: cut 2 slices of bread (for the eyes), cut 1 slice of bread cut in halves (for the 2 ears), use broccoli florets (for the nose and hair), an olive (for the nose), a medium olive (for the eye)
    NOTE: Serve with tomato salad or just a side salad.

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    YOU WILL NEED:  *vegan recipe
    2 cups of crispy puffed rice (Choco Krispies or Rice Krispies by Kellogg's)
    Half a cup of cocoa powder /*vegan cocoa powder
    Half a cup of icing sugar /* icing brown sugar
    A handful of shredded coconut, to taste
    2 or 3 tablespoons of margarine /*vegan margarine
    A handful of small raisins, to taste

    LET´S COOK!
    1. Put 2 cups of crispy puffed rice in a bowl. Add cocoa powder, icing sugar, raisins, and shredded coconut. Mix everything with a wooden spoon.
    2. Melt the margarine in a small saucepan. Add it to the bowl and mix everything well until the mix is a bit sticky.
    NOTE: Add more margarine if you need to, to make the mixture sticky enough. The mixture has to be clumped easily to make the little balls.
    3. Cut wide strips of cling film. Then cut the strips in half to make them square shapes (roughly 12).
    4. Take a handful of the mixture. Place it on a square shape of cling film and wrap it up, knotting the end so it is tight. Use string to tie the meteorites. The result should be a small ball (kind of egg size) of the mixture wrapped in a cling film.
    5. Put each ball in an egg carton or cupcake case. Leave them in the freezer for a while, even a day or more is all right.
    NOTE: The crunchy meteorites have to be really cold like an ice-cream because they come from space.
    6. Take the meteorites out of the freezer, wait for a while, and sprinkle a bit of icing sugar on them.
    • LET'S MAKE SOME CRUNCHY METEORITES!
    1. Stick each crunchy meteorite on a wooden skewer. Make as many meteorites as you want.
    2. Wrap an orange up in aluminum foil. Stick the meteorites into the orange. There you have the planet with its yummy, yummy crunchy meteorites.

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    YOU WILL NEED: *vegan recipe
    1 banana
    A cup of milk /*soy milk
    A scoop of vanilla ice cream /*vegan vanilla ice cream
    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 banana and cut it into small pieces. Put it into the measuring cup of the blender.
    2. Add the vanilla ice cream, milk and honey. Mix everything with the blender until foaming.
    3. Serve it in a tall glass with a straw and sprinkle cinnamon on the top.
    NOTE: Cut into another banana slice and decorate the rim of the glass with it.

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    Friday, 4 January 2019

    JANUARY MENU | 4 RECIPES



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    • 1. CLASSIC HUMMUS 
    YOU WILL NEED:
    500g of soaked chickpeas
    1 tablespoon of tahini
    2 cloves of garlic
    A handful of chopped onion (optional)
    A handful of sesame seeds (to garnish and sprinkle with)
    A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
    A dash of lemon juice
    A pinch of ground cumin
    Salt, to taste
    A pinch of sweet paprika (optional)
    NOTE: Tahini is a cream produced from roasted and crushed sesame seeds.

    LET´S COOK!
    1. Leave the chickpeas to soak for about 12 hours in cold water. Then drain them with a strainer. Put them in a covered saucepan of water and cook them over medium heat until the chickpeas are very tender. Drain them again and let them cool.
    NOTE: You can use the on-base chickpeas, but first rinse them well with water and then drain them. The final result is not as tested as the real chickpeas.
    2. Once they are cooled, put them on the base of the blender, and add peeled garlic, chopped onion, a spoon of tahini, ground cumin, salt, olive oil and a dash of lemon juice.
    3. Mix everything with the blender until you have obtained the desired texture (creamy) from the ingredients.
    NOTE: If the texture is very thick, add a dash of olive oil or cold water and beat with the blender for a few more seconds.
    4. Fill the silicone wrappers with the hummus. Decorate the top of the cupcakes with more hummus and sprinkle each cupcake with sesame seeds on the top. Make the icing with olive oil and paprika.
    • 2. CARROT HUMMUS
    YOU WILL NEED:
    3 grated tender carrots (reserve 1 grated carrot for the garnish)
    1 or 2 garlic cloves
    2 tablespoons ground hazelnuts
    2 handfuls (about 100g) of cooked chickpeas
    A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
    Salt, to taste
    Black pepper, to taste

    LET´S COOK!
    1. Mix everything in a blender until you have the desired texture.
    2. Fill the cupcakes with carrot hummus. Decorate with a topping of hummus (adding olive oil if you want to get the desired texture of the icing). Sprinkle the remaining grated carrot on top.
    NOTE: Put the leftover hummus in a Tupperware. It can be kept in the fridge for several days.
    • 3. BEETROOT HUMMUS 
    YOU WILL NEED:
    50g of cooked beetroot (reserving some for garnish grated beets)
    2 garlic cloves
    2 handfuls (about 100g) of cooked chickpeas
    A dash of lemon juice
    A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
    A pinch of curry
    A handful of sesame seeds (optional)
    Salt, to taste
    Black pepper, to taste

    LET´S COOK!
    1. Mix everything in a blender until you get the desired texture.
    2. Fill the cupcakes with the beetroot hummus. Decorate with a topping of hummus (adding olive oil if you want to get the desired texture of the icing). Sprinkle with the reserved grated beetroot.
    NOTE: Put the leftover hummus in a Tupperware. It can be kept in the fridge for several days.

    • LET´S EAT SOME CUP-TAPAS!
    1. Serve one cup of each hummus per person as a tapa.
    2. Plus pitta bread, carrot and celery sticks, fresh veggies, toast soldiers or bread sticks to dip into hummus or spread hummus on rice cakes,  rustic toast, Mexican tortillas, ...

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     MAIN COURSE: SAVOURY JAM ROLY-POLY  / +VEGAN VERSION



    NOTE: Thin layer of mashed potatoes instead of flat pudding for this recipe.

    • LAYER OF MASHED POTATOES:

    YOU WILL NEED: *Vegan recipe
    5 medium potatoes (approx. 500g)
    A dash of olive oil (approx. 50ml) or a generous tablespoon of butter /*veggie butter
    A generous dash of milk /*soy milk
    Salt, to taste
    White pepper, to taste
    A pinch of nutmeg (optional)
    Water, to boil

    LET´S COOK!
    1. Put the peeled potatoes in a saucepan with a pinch of salt and cover with water. Once they are cooked, remove the water, put the potatoes in the same saucepan, add butter or olive oil, and grate a little nutmeg, salt and black pepper.
    2. Mix everything in the blender or the crusher, and add some dash of the milk until the desired mashed potato texture is obtained.
    3. Cover a tray with cling film, and extend the mashed potatoes to get a thick layer (approx. 2 cm). It has to be thick enough not to break when it rolls. Put the tray in the fridge for about 2 hours.
    NOTE: This can also be made with Instant mashed potatoes but, to be honest, it's not the same flavour.

      • FILLING:

      YOU WILL NEED: *Vegan recipe
      5 medium potatoes (approx. 500g)
      Small lettuce leaves, cut into julienne strips
      1 or 2 tomatoes, peeled and diced its
      A handful of chopped green olives
      Salt and black pepper, to taste 
      Several tbsp of mayonnaise (approx. 400g) / *vegan mayonnaise
      2 boiled eggs, sliced /* fried tofu, slices
      Several slices of ​​cooked ham for covering the roly-poly (approx. 200g) /*grated carrot
      Several ​​cheese slices for covering the roly-poly (approx. 200g) /*grated beetroot
      Several chopped crab sticks for covering the roly-poly /*roasted red pepper
      Several prawns, cooked and peeled (optional) /*sweet corn
      NOTE: homemade mayonnaise and vegan mayonnaise recipe

      LET´S COOK!
      1. Wash the vegetables well. Chop the lettuce, eggs, tomatoes and crab sticks into small slices. Put everything into a bowl. Add several tablespoons of mayonnaise, until the texture is creamy. Mix everything with a wooden spoon. Add salt / black pepper, to taste.
      2. Spread mayonnaise on the layer of mashed potato but leave a margin of 2 cm around the edge untouched, so that the jam roly-poly can be closed on the unfilled margin.
      3. Put a layer of ham and a layer of cheese slices over this first layer of mashed potato.
      4. Take the mix from the bowl and spread it over the layer of cheese slices, the mix has to be well distributed around the surface to make easy the jam roly-poly shape.
      5. Roll the surface with the help of cling film and give the shape of a roly-poly. Remove the cling film carefully at the end.
      6. Put the jam roly-poly on a tray. Leave it in the fridge for long (approx. 2 hours).
      NOTE: It is better to cook this recipe the day before you want to eat it, so you can leave it in the fridge for a day. 

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      YOU WILL NEED: *vegan recipe
      200g Digestive biscuits /*vegan biscuits
      130g Fondant chocolate /*vegan chocolate, chunks
      100g butter /*vegan margarine
      40g caster sugar /*80g brown sugar
      3 egg yolks /*3 tablespoons sugar-free peach or strawberry jam
      30g chopped walnuts (optional)
      A handful of icing sugar

      LET´S COOK!
      1. Weigh out 170g of biscuits and mash them with a handheld blender or with a pestle and mortar. Reserve the cracker crumbs in a bowl.
      2. Put the chocolate chunks, egg yolks, sugar and butter in a saucepan. Warm gently, stirring until it's all melted. Pour the mixture into the bowl with the cracker crumbs and mix it all together.
      3. Chop by hand 30g of the biscuits (and walnuts), pour the chopped biscuits into the bowl and mix them well.
      4. Cut a rectangle of a cling film and pour the contents of the bowl onto it. Roll up a sausage shape with the cling film - like a salami - and close the ends as if it were a sweet wrapper.
      5. Leave it in the freezer until the salami is as hard as a stone (about 2 hours).
      NOTE: Once the salami is well done, place it on a sushi mat and roll it together. Then leave it in the freezer. The sushi mat makes the texture of the salami skin pretty well.
      6. After a couple of hours, when the salami is ready, then take it out of the freezer. Unwrap the cling film and sprinkle over it with icing sugar.
      7. Cut the ​chocolate salami into short slices, and put the slices on a plate because they are ready to eat!
      NOTE: Cook several chocolate salamis at the same time and leave them in the freezer. As soon as one is finished, there is another ready to eat...No one can resist them!

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        YOU WILL NEED:
        1 lemon
        3 tangerines or mandarine oranges
        Half a litre of water
        50g panela sugar or unrefined cane sugar
        Several ice cubes (optional)
        NOTE: The recipe is for one jar.

        LET´S COOK!
        1. Peel the lemon and the tangerines, and carefully take out the seeds. Cut the fruit into pieces and put it into the blender's measuring cup. Add a splash of water and mix it well with the blender.
        2. Add panela sugar and half a litre of water. Continue mixing until everything is well crushed.
        NOTE: Try and add more sugar if necessary, it will depend on tangerines.
        3. Pour the tangerine lemon juice into a serving pitcher.
        NOTE: If you do not like the pulp, you will have to strain it.
        4. Serve with ice, and sliced lemons.

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