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ZUCCHINI CAKE TRAIN THE SICILIAN VEGETABLES

Yesterday as many Saturdays, we went to buy fruit and vegetable market Girona which is where I find the best quality and best prices and now that Mike has been with Lola for a walk in the morning I used the quiet of the house to get music and tinkering in the kitchen. Humming, I made a rich puree of vegetables for small, a good ratatouille with peppers, onions and tomatoes and courgettes with parmesan which we have been delighted.

I found the recipe here and I recommend it, because it is delicious.




INGREDIENTS - 2 medium zucchini

- 4 medium potatoes

- 1 large onion

- 1 / 4 cup olive oil

- 1 / 2 cup grated Parmesan cheese

- 1 / 2 cup bread crumbs

-

salt - pepper

- herbs of Provence




PREPARATION Peel the potatoes and onions and wash the zucchini well. Cut it all into thin slices and place in large bowl.


We took the oil and mix with hands to adhere well and can permeate the other ingredients.

Add salt, pepper, Provence herbs, cheese and bread crumbs and mix again.

impregnate a baking dish with a little oil and spread the mixture. Sprinkle the top with a little more bread crumbs and put it in the oven for about 25 or 30 minutes at 200 º.

This is the result of freshly baked. I hope you feel encouraged to make sure that you will love.

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The only difference These recipes all life is not wearing nothing but vegetables, no meat or fat and are therefore perfect for weight-loss diets for vegetarians or people who simply want to care and healthy eating.

I also recommend it for children and babies. Lola is 13 months ate a plate of these lentils, just Chafé it with a fork and ate very well. You can freeze so if we make a big pot to eat a couple of times and freeze 2 or 3 servings for our babies.




INGREDIENTS - 3 glasses (of water) of lentils pardinas

- 1st
glasses of water
- 2 cups crushed tomatoes crude

-

4 carrots - 1 large zucchini

- 1 or 2 red peppers

- 2 green peppers

-

salt - a tablespoon of paprika

- good dash of olive oil PREPARATION




can be made with any type of lentils, but I recommend the brand pardinas White Dia% supermarkets that are a few lentils do not need them to soak. If at home are another type of lentils simply because you have to remember to soak them several hours before and that's it.

What I like to do if I put my rinsed lentils to soak it well with water.



Now you just have to clean, peel and chop all the vegetables and we are throwing in a large pot.



Add the water, tomato paste, lentils, salt, paprika and a good dash of olive oil.



stir well we cover the pot and light the fire at full power.



When it starts to boil, so that the lid of the pot does not begin to hit jumps I recommend you leave it half open but not the lid quitéis then the liquid will evaporate and they would be too dry and even run the risk that we burn.



Cooking time depends on the type of lentils you use and whether we like very soft or not. In my case, with lentils Dia% and very tender ones back to the Lola could eat well, I was on fire (boiling) for 45 minutes.

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LENTILS WITH TUNA MACARONI

These macaroni truth is that they have nothing to do with what we usually prepare a good fried onions but want to I say, I love them well done. INGREDIENTS




- 250 gr

macaroni - 1 / 2 tablet of vegetable bouillon or chicken

- 1 / 2 brick of tomato sauce (I use homemade tomato sauce Mercadona)

- 2

tuna cans - olive oil

- spices to taste PREPARATION




Boil macaroni as usual, with salt water and the time it says on the package, it is important that not too cooked by then the cook in the pan with the sauce.

In a large skillet, threw a couple of tablespoons of olive oil and we take the average crumbled bouillon tablet. The fry a few seconds to melt in the oil, but beware that burns easily.

Now we take the tomatoes, heated through and begin to do chup-chup, we also add drained tuna and species you want, oregano, garlic powder, onion powder, herbs of Provence, etc.

stir the sauce and add the drained macaroni. Mix well and let the fire go strong mixing the pasta with the sauce. You have to let a good time, between 10 and 15 minutes, stirring occasionally. The aim is that the macaroni will be toasting.

When we see are pretty golden brown, turn off the heat and are ready to eat, but watch it burn! I say this from experience lol ...

if you can not see in the picture above, the macaroon bottom right is golden brown.

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LOLA IN PAN MEETS 1 AÑITOS

Well, yes, the baby of the house today, August 11, celebrates its first birthday and we celebrated last Sunday with some family.

order not to overwhelm with heat Mike and I decided to make a snack, which is more chilly, where everyone ate and drank what I wanted. It was simple, did not want to spend two days cooking, but I think we complicate our lives without out a great buffet that I think again when you have many guests at home.



This is the living room of our house. We put food on the table and at the large table, plus a few drinks.



This is a picture about what was in the big table.



Something to nibble on the small table ... olives, tortillas, crackers, chips, bark, etc ...



drinks were chilly, I took them just before guests arrived.




baguets I made several bread with tomato and sausage more, a great invention and very showy.



sandwiches with homemade Bocadelia ( recipe here).




These two tortillas were made by my father who is the king tortillero of the family, very delicious.




I bought some croissants and a small chocolate Donev.



few days before I made a pie and froze Galician raw, the day before I put it in the fridge and cooked the same Sunday morning. It was not pretty, because the egg that I painted that one side toasted more than the other, but it was pretty good.




I put a picture on oil, so it looks better decoration; P




And finally the cake I gave a lot of work and still not got the result we wanted, however, was very colorful and guests liked it, or at least almost everyone who ate it;)



Lola And here trying to say that was one. Next year I think the fingers to get more stiff ... lol.