Carrot and Honey Baked Oatmeal
Four individual portions of baked oatmeal with carrot, honey, yogurt, and walnuts, baked at 180 °C for approximately 20 minutes.
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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Asparagus and Pepper Scramble
A vegetarian asparagus and pepper scramble cooked in a frying pan and finished with fully set eggs.
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Spiced Red Lentils with Aromatic Herbs
Red lentils cooked with shallot, tomato, anise, and a mixture of fresh herbs.
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Crunchy Zucchini and Tomato Salad
A raw salad of zucchini ribbons, tomato, and olives dressed with olive oil and lemon juice.
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Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
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Spinach Salad with Roasted Pepper
A salad for 4 made with fresh spinach, roasted pepper, hard-boiled egg, anchovies, olives, and a simple oil-and-vinegar dressing.
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Baked pasta with leek and ricotta
Al dente short pasta mixed with sautéed leek, ricotta and grated cheese, then baked until golden.
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Crunchy Beetroot and Tomato Salad
A salad of cooked beetroot and fresh tomato dressed with lemon, olive oil, and basil.
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Bulgur Salad with Roasted Pepper
Fluffy bulgur with roasted red peppers, lentils, baby spinach, black olives, goat’s cheese, and a lemon and sherry-vinegar dressing.
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Roasted Pumpkin Cream with Fennel
A smooth fennel and potato cream served with cubes of roasted pumpkin.
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Mushroom and Pepper Scramble
Sautéed mushrooms and piquillo peppers are finished with lightly beaten eggs for a succulent scramble.
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Baked Salmon with Zucchini
Salmon portions baked over pre-roasted zucchini and seasoned with herbes de Provence and dill.
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Dry Chickpea Rice with Homemade Stock
Oven-baked rice with cooked chickpeas, tomato, and homemade stock, using 2 parts stock to 1 part rice.
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Pea Stew with Aromatic Herbs
A vegetarian stew of peas, potato and onion, lightly thickened with flour and scented with mint and thyme.
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