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Martalenas

Yeah, yeah. you read correctly, the first martalenas Marta cupcakes are made without eggs because I can not even eat, the milk is that she takes the bottle, flour and sugar integral and organic, a terrific virgin olive oil cold-pressed, and the result is a martalenas that have delighted, we are giving it a pinch to get used to new textures, but she wants to get their hands and bring it to the mouth alone.

Ingredients: 100 grs
. organic wheat flour The bakehouse
70 grs.
brown sugar 60 grs. of extra virgin olive oil 60 ml
. of water with 2 scoops of milk
70 grs.
banana 3 oz.
Royal Yeast 30 capsules mini

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do Mode:
In a bowl put the oil, milk, sugar and flour together with baking powder and whisk to mix it all.

fork-mashed bananas and add, mix it all to be integrated.

I put the dough into small capsule taped those used for chocolates or truffles, and I put it in a preheated oven at 200 º heat up and down in the second slot from 8 to 10 minutes, or until puncture the stick comes out clean.

The result is a mini martalenas very juicy, very tender, and a pleasant aroma oil.

As are many, what we have done is put them in a tupperware and freeze them, because they are so small with a few minutes at room temperature are thawed, and so every day he takes over and is always as fresh martalenas made.

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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.