Cauliflower Tabbouleh



1/2 kg of shrimps

Zest and juice of 1 lemon

1 tablespoon garlic powder

600 g cauliflower (only an inflorescence)

1 yellow bell pepper diced

400g cherry tomatoes cut in half

3 chives finely chopped

1/3 cup olive oil

1/2 bunch of parsley

1 tablespoon coarse salt

Salt, pepper


Wash the shrimps, dry with absorbent paper and place on a dish. Sprinkle with coarse salt and pepper, add the garlic and zest, pour the olive oil and mix with your hands easily. Bake the shrimps on a hot grill pan for 1′-2′ on each side until change color and then put at the plate.

Wash the cauliflower and put in a multi. Beat it to become trimmings and put in a bowl. Add pepper, tomatoes, chives, parsley and mix well.

Clean the shrimp from the shell, remove the head and put in a bowl. Add olive oil, lemon juice, salt and pepper. Stir and serve.

Bon Appetit!

Tabbouleh witn cauliflower



Penne with Eggplant and Sauce



500g penne

1 onion sliced

2 cloves garlic

1 red bell pepper diced

2 eggplant diced

2 tablespoons tomato paste

1/2 cup white wine

400 ml sliced tomato

4 tablespoons olive oil

Salt and freshly ground pepper

Grated Parmesan cheese for serving


Cook penne in plenty of salted water for 10′-11′  until  al dente.

Wash the eggplants, cut into cubes, season with salt and sauté with olive oil on a nonstick skillet for 3′-4′ until soft.  Then remove with a slotted spoon on absorbent paper to drain.

Add the remaining olive oil in a pan and sauté the onions and peppers for 3′-4′ until tender. Add garlic, wait until exudes the flavor and add the tomato paste. Then add the wine and when the alcohol  evaporates, add tomatoes and eggplants. Wait until boil, turn down the heat, and cook the sauce. Remove the penne with a slotted spoon into the pan and mix well with the sauce. Season with salt and freshly ground pepper. Serve with grated Parmesan cheese.

Bon Appetit!

Penne with eggplant and sauce


Fresh Salad with Penne



500g penne

4 tomatoes sliced

1 cup sliced olives

1 bunch rocket

1 cup corn

1 cup yogurt

1 cup mayonnaise

1 tablespoon mustard

4 tablespoons olive oil

Salt, pepper


Cook the penne in plenty of salted water for 11′ until al dente. Then rinse well with cold water and drain. Place the penne in a salad bowl, season with salt and pepper.

Mix mustard, mayonnaise, yogurt all together, add to the penne and stir well. Add tomatoes, rocket, olives, corn, olive oil. Stir well and serve.

Bon Appetit!

Fresh salad with short pasta



Rice Salad with Black Beans



2 cups rice

2 cups canned black beans

2 carrots cut into thin slices

2 sprigs of celery finely chopped

1 onion cut into slices

4 tablespoons olive oil

3 tablespoons balsamic vinegar

Salt pepper

Leaflets parsley for serving


Cook the rice in 4 cups of salted water for 10′.  Add carrot, celery and continue to cook until thickened. Wash beans well and let drain.

Cut onion into slices, season with salt and  press slightly with your hands to make it softer.

Heat the olive oil in a nonstick frying pan and sauté the beans for 2 minutes. Add the rice and mix well. Add beans and rice in a bowl, add the onion and balsamic vinegar. Mix and serve cold.

Bon Appetit!

Salad with rice and beans


Hot Salad with Red Bell Pepper and Cowpea



500g cowpea

1/2 cup olive oil

1/4 cup vinegar

3 chives finely chopped

1 onion, finely chopped

4 red bell peppers

2 tablespoons parsley finely chopped


Boil cowpea for 5′ ,then drain the water and boil again about 25′ in salted water. Drain  the water and place the cowpea in a salad bowl.

Saute the onion and red bell pepper with olive oil for 1′.

Add onion with red bell pepper, chives, parsley and olive oil in a bowl with cowpea.

Serve with plenty of parsley.

Bon Appetit!


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