Ingredients

1 teaspoon Canola Oil
1 medium Spanish onion, cut into small squares
1 medium carrot cut into small squares
2 garlic cloves, peeled and cut into very small pieces
½ chipotle pepper in adobo cut in bits
4 cups of chicken broth
1 29 oz can of pumpkin purée (or 2 cans of 15 oz each one)
1 teaspoon ginger, small dice
1 tablespoon cilantro leaves
1 cup of 2% milk
Salt and pepper to taste
1 teaspoon low-fat sour cream
Toasted pumpkin seeds

Preparation

Pour the oil in warm medium pot, add the onion and saute at medium-low heat for 3-4 minutes. Once transparent, add the carrot, garlic and chipotle and cook another 2-3 minutes. Add the chicken broth, pumpkin purée, ginger, cilantro and salt/pepper to taste. Cook covered at medium heat for 30 minutes.

Remove from the heat , let cool at room temperature and then place in the blender in batches, if necessary, until you arrive at a creamy consistency. Adjust the seasoning.

Serve in a bowl and spread toasted pumpkin seeds on top. Finish with a spoonful of sour cream.

Enjoy!

For 4 servings

Ingredients

½ lb Brussels sprouts
2 zucchini
¼ lb boiled corn
¼ lb boneless black olives
500 ml cooking cream
2 tspn brown sugar

Preparation

Boil Brussels sprouts for 20 minutes. Cook over a low heat on a saucepan with the brown sugar, until caramelized. Cut zucchini in thin slices and sauté with a teaspoon of olive oil.

For the sauce, mix cooking cream and corn on a pot. Let it boil. Season at taste.

On a bowl, crush black olives with one tablespoon of olive oil, salt and pepper until you have a consistent paste. Mix the paste with corn and cooking cream.

Serve on a plate with the sauce covering the surface. The zucchini slices in the shape of a flower, and the caramelized Brussels sprouts in the hole in the middle.

For 4 servings

Ingredients

1 bunch of radishes
1 fresh goat cheese
2 tbsps raspberries
Pepper

Preparation

Put half the fresh goat cheese in a bowl and add the pink berries. Mix well and add pepper at taste.

Model medium truffles with the mix.

Wash the radishes and cut them in halves. Place a goat truffle on the lower part of the radish and use the other part to cover it up.

For 4 servings

Ingredients

1 tbsp olive oil
1 lb small spicy chorizos, cut into 1 inch slices
1 cup red wine
French bread

Preparation

Heat oil on a deep saucepan. Add chorizo and fry for 1 minute.

Lower heat, add red wine and boil 5 minutes.

Put chorizo on a bowl let it rest on the wine so it takes all the taste. Serve hot together with French bread

For 6 servings

Ingredients

2 lb mussels
2 red tomatoes
1 medium green pepper
1 medium red pepper
½ red onion
1 garlic clove
4 tbsp olive oil
2 tbsp win vinegar
Salt

Preparation

Wash and clean mussels under the water.

Put on a pot with ½ cup of water. Close the pot and boil mussels until they open naturally.

Prepare a vinaigrette with the other ingredients: dice very small the tomatoes, the peppers, the onion and the garlic. Put on a bowl and dress with olive oil, vinegar and salt, mixing perfectly.

Finally, open the mussels and remove one of the shells. Place on a dish and add a tablespoon of the vinaigrette over each mussel.

For 4 servings

Ingredients

8 slices boiled ham
100 gr ground toasted hazelnuts
1 lemon
100 gr butter
3 hard boiled eggs, chopped
50 gr soft grated cheese

Preparation

Mix soft butter with ground hazelnuts and chopped eggs. Add grated cheese and a stream of lemon juice.

Spread mix over ham slices and roll. Wrap rolls with aluminum foil and put on the fridge.

When cold, remove from the fridge and slice.

For 4 servings

Ingredients

2 lb potatoes, cut in cubes
Olive oil
Sal

For the alioli (garlic mayonnaise)
3 garlic cloves
Olive oil
1 yolk at room temperature
Salt

Preparation

Boil the potato cubes in water for a couple of minutes, until they are tender. Drain and fry in olive oil until brown.

Crush garlic and a pinch of salt on a mortar. Add the yolk and mix slowly, checking that the yolk binds. Add olive oil as a trickle and never stop mixing. The alioli will grow while adding oil.

Serve potatoes while hot with the alioli on top. If you want to spice the taste, add some tabasco sauce to the mix.

For 6 servings

Ingredients

6 fresh figs
2 garlic cloves
3 fresh clean anchovies
24 olives filled with anchovies
Some drops of sherry vinegar
Toasts
Butter

Preparation

Peel the figs and grind them with garlic, anchovies and vinegar.

Spread butter on toasts and cover with a tablespoon of the mix.

Put an olive over each toast.

For 4 servings

Ingredients

4 mature plantains
Vegetal oil
2 cups of prepared chopped meat or your favorite filling
½ cup grated mozzarella cheese
2 big eggs, whisked

Preparation

Peel plantains. Cut two of them in four vertical pieces and the other two in round slices.

Heat oil on a big pan at 350ºF and fry the big pieces. Remove plantains and drain them with paper towel.

Grease 4 medium ceramic moulds (3.5” approximately) and cover the bottom with the round pieces and the edges with the vertical ones. Fill each mould with the chopped meat. Add a layer of grated cheese and spread whisked egg with a brush on top of each mould.

Put on a metallic tray and bake 25 minutes.

Let cool down at room temperature and detach the pinonos from the moulds with a sharp knife.

For 4 servings

Ingredients

1 lb jumbo shrimp
2 tbsp white onions, chopped
3 garlic cloves, smashed or finely chopped
2 plum tomatoes
1 tbsp olive oil
1 cup coconut milk
½ cup tomato sauce
1 tbsp red chilli, finely chopped
1 tsp jalapeño, finely chopped
1 tsp coriander
Salt and pepper at taste

Preparation

Peel and clean shrimps, season at taste with salt and pepper. Heat the oil on a saucepan and sauté onions for a minute.

Add garlic and cook 2 minutes. Add chilli, jalapeño and tomatoes and cook 2 minutes. Add coconut milk and tomato sauce.

When boiling, add shrimps and cook until pink. Re-season at taste. Add coriander. Serve with white rice or fried plantains.