Saturday, 23 February 2019


***Sita & Nena is a culinary family adventure that'll make you enjoy home cooking, keep traditional recipes alive and celebrate cultural culinary diversity. We are collecting family recipes from across the globe. Vegan friendly recipes , travel stories and lots of ❤ Long life home cooking!



            Friday, 1 February 2019

            2. FEBRUARY MENU


            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. Saut茅 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.
            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!


            YOU WILL NEED: *Vegan recipe: eggless Spanish omelette 
            1 large potato or 2 small potatoes
            2 whole eggs
            A quarter of an onion, to taste
            A 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 curdle. 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 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.

            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 tablespoon 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 clumping easily to make the little balls.
            3. Cut wide strips of cling film. Then cut the strips in half to make it 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 cases. 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 the space.
            6. Take the meteorites out from the freezer, wait for a while and sprinkle a bit of icing sugar on them.

            1. Stick each crunchy meteorite on a wooden skewer. Make as many meteorites as you want.
            2. Wrap an orange up in aluminium foil. Stick the meteorites into the orange. There you have the planet with its yummy, yummy crunchy meteorites.

            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.