Jamie Oliver healthy food. Recipes for low-calorie dishes from Jamie Oliver's new book. Saturday: Sea fish curry

You are right about Jamie's direction.
It’s just that for me personally there are 2 points here (I repeat once again, this is purely my opinion, I’m not imposing it on anyone :-))
First, I support the idea of ​​proper healthy eating. But why do all these dances with tambourines, when a piece of boiled meat or steamed fish, well seasoned, of course, with a vegetable salad is already both tasty and healthy?
Second, I personally have nothing against tofu. But, as far as I understand, soy milk and its derivatives appeared in Japan due to the lack of large areas for grazing cows, and as a result, due to the lack of milk and meat. That is, they had no choice, but we do. And if I’m not a vegetarian, what’s the point of replacing a juicy lamb patty in a burger (I made it according to your recipe, it really was the most delicious burger I’ve ever tried, don’t think it’s flattery :-)) with a tofu patty? If for reasons of usefulness - then see point 1 - I will gladly eat yogurt or a plate of fruit and will not bother with cooking and washing dishes.

Isn’t it possible to want to eat both healthy and tasty at the same time? You yourself further write about vegetable terrine - from the point of view of benefits, the same vegetables, plus a couple of hours of hassle, but from the point of view of taste, everything is different. Well, it’s somehow strange for an adult to consider any phenomenon exclusively from his own bell tower, without even trying in his thoughts to climb someone else’s. "If I'm not a vegetarian." What if you're a vegetarian? What if it's a post? What if you have allergies or can’t buy meat? What if you just want tofu? Questions, questions...

Well, that’s why I made a reservation about vegetarians (and further down the list, who, for their own reasons, do not want or cannot eat meat) - in this case, the desire to replace it with at least something is understandable.
But if you just want tofu, why not just eat tofu?
Of course, everyone is free to fry, steam and cook tofu to their own taste, I don’t argue. Otherwise, you will now attribute to me that I, an adult, forbid anyone to do culinary manipulations with tofu :-)
Simply following this vector, you can replace potatoes with cauliflower and lamb with fish in Jamie’s shepherd’s pie. It will be low calorie, healthy, but will it still be shepherd's pie?

Well, I’m not a real vegetarian, but it seems to me that the desire to replace meat affects them differently - some have it, some don’t at all. Everyone is different; for some, fish and cabbage may turn out to be an excellent shepherd's pie. But in my opinion, a tofu burger is by no means an extreme phenomenon. In my opinion, the desire to eat a tofu burger is not something out of the ordinary. I want to? Please. Do not want? Well, that's okay too.

Tajine is one of the most famous national dishes of Morocco. In this African country, it is customary to cook it with lamb, chicken, fish or vegetables. But since you've probably treated yourself to plenty of meat and other goodies over the weekend, let's start with the vegetarian option. You will get a flavorful dish that will taste equally delicious both warm and cold.

Bonus: on Tuesday morning you can put the tagine in your lunch box and take it with you as a snack. If, of course, there is still something left of him.

Jamieoliver.com

Ingredients

• 400 g canned or 200 g dry chickpeas;
• 8 small onions;
• 2 carrots;
• 2 zucchini;
• 1 large potato;
• 5 small eggplants;
• 500 g pumpkin;
• ½ bunch of fresh leaf parsley;
• ½ bunch of fresh mint;
• 30 g ginger root;
• 1 generous pinch of saffron;
• 1 teaspoon of cumin seeds;
• 1 tablespoon coriander seeds;
• 1 tablespoon of tomato sauce;
• 1 liter of salted vegetable broth (can be replaced with just a liter of salted water);
• 300 g couscous (can be used for round polished rice);
• sour cream or spicy ketchup - to taste.

Preparation

Let's start with chickpeas. If using dry, soak it for 8-10 hours. Then rinse under running water, place in a large saucepan, add boiling water, bring to a boil and cook over medium heat until tender (about an hour). Drain the water.

Place the onion in a deep bowl, pour boiling water over it and let stand for a couple of minutes. Then carefully remove the bulbs and peel them.

Peel carrots, zucchini, potatoes, cut into large (about 2 × 1 × 1 cm) cubes. Also roughly chop the pumpkin.

Rinse the parsley and mint under running water and roughly chop.

Peel the ginger, roughly chop it with a knife and place in a large saucepan. Add saffron, cumin seeds, coriander, most of the mint and parsley (leaving a little for sprinkling), tomato sauce, and cover with vegetable broth (water). Bring to a boil, then add onions, carrots, pumpkin and potatoes.

Cover with a lid and let the mixture simmer over medium heat for about 10 minutes. Then add the remaining vegetables, prepared boiled (or canned) chickpeas, cover again and leave on low heat for 20 minutes, stirring occasionally.

While the vegetable mixture is ready, prepare the couscous according to the instructions on the package (or, remembering to salt the water).

Place 1-2 tablespoons of couscous (rice) on each plate, top with 3-4 tablespoons of tagine, sprinkle with the remaining herbs and serve. If desired, you can add a little sour cream or ketchup to the dish.

Tuesday: pici pasta with spinach

If you have kids, they're sure to love Jamie Oliver's Tuesday recipe: bright green homemade pasta with healthy, nutritious spinach. You can cook them all together, turning dinner into a real culinary family team building event.

Ingredients

• 200 g young;
• 300 g sifted flour;
• 1 liter of salted water;
• 2 tablespoons olive oil;
• 4 cloves of garlic;
• ¹⁄₄ teaspoon ground chili pepper;
• 200 g of young zucchini;
• 300 g cherry tomatoes on a branch;
• 50 g peeled pine nuts;
• ¹⁄₂ bunch of basil;
• 50 g grated Parmesan cheese;
• olive oil for serving.

Preparation

Puree the spinach and flour in a food processor until a dough forms. Make sure the dough doesn't stick to your hands. If it still sticks, add a little more flour.

We make pici pasta this way: pinch off a piece of dough of such size that you can roll each into a ball with a diameter of approximately 2 cm. Roll the balls into long thin sausages. Children can help you with this if they also participate in preparing dinner. The pichi can be cooked immediately, or you can let it dry for several hours - do what suits you best.

Bring the water to a boil. Meanwhile, place a large deep skillet with 2 tablespoons olive oil over medium heat. When the oil is hot, add peeled and finely chopped chili pepper to it and sprinkle everything with chili pepper.

Finely chop and place the zucchini in the pan. Free the tomatoes from their greens, rinse under running water, cut into halves and also add to the frying pan. Cook the vegetables for 5 minutes, then stir, add the pine nuts and pour 200 ml of boiling water from the pan. Cover the pan with a lid and let it steam over low heat while you prepare the pichi.

Place the pichi sausages in the pan with the remaining water and cook until tender - about 8-10 minutes. Drain the water, reserving 50–100 ml in a separate glass.

Add the finished pichi to the pan with the vegetables.

Coarsely chop the basil and add it to the pan, leaving a few leaves for sprinkling.

Sprinkle grated Parmesan cheese over the contents of the pan, cover with a lid and shake well to combine the contents. If the dish is a little dry, add the reserved water.

Serve on large plates, drizzled with olive oil and sprinkled with basil.

Wednesday: Salmon salad

This recipe serves four, but it doesn't have to be a family dinner. Leftover salad can be used for the next day: it tastes great cold.

Ingredients

• 160 g quinoa (can be replaced with white rice);
• 2 lemons;
• 2 medium-sized zucchini;
• 1 bunch of greens (parsley, dill, basil);
• 4 tablespoons unsweetened;
• olive oil;
• 4 salmon fillets with skin.

Preparation

Prepare quinoa according to the instructions on the package (boil the rice), squeeze ¹⁄₂ lemon juice into a container with cereal, add salt and pepper.

Wash the zucchini thoroughly, cut them lengthwise into thin (no more than 0.7 cm) slices. Grill for 2 minutes on each side and set aside on a platter.

Place finely chopped herbs in a separate bowl (leaving a little for sprinkling), squeeze out the juice of the remaining lemons, add yogurt, 2 tablespoons of oil, salt and pepper, stir.

Season the salmon fillet with salt and fry on the grill or frying pan for 3-4 minutes on each side until cooked through.

Serve on large plates, topped with quinoa, then a few slices of zucchini, and topped with a mixture of herbs and sliced ​​salmon. You can sprinkle the remaining chopped herbs on top.

Thursday: Asian Crispy Beef

This dish just seems exotic. In fact, it is nutritious, quick to prepare and has the potential to become one of your favorites.

Ingredients

• 1 tablespoon unsalted peanuts;
• 2 cloves of garlic;
• a piece about 5 cm long;
• 1 tablespoon sesame oil;
• 2 star anise;
• 200 g minced beef;
• 1 teaspoon liquid honey;
• 1 teaspoon soy sauce;
• 2 limes (can be replaced with small lemons);
• 150 g rice noodles;
• 2 small onions;
• 1 small chili pepper;
• 200 g of any fresh vegetables (carrots, radishes, spinach, etc.);
• 4 sprigs fresh coriander.

Preparation

Lightly fry the peanuts in a dry frying pan and crush them with a pestle and mortar.

Peel the garlic and ginger and chop finely.

Place a frying pan over medium heat, add 1 tablespoon sesame oil and star anise and heat. Also send half of the available garlic, ginger and honey here. Stir and fry for about 5 minutes until the minced meat is crispy. Turn and knead the meat so that the crust is even.

Crush the remaining garlic and ginger in a mortar, add soy sauce, squeeze out lime juice, and stir.

Prepare rice noodles according to package instructions. Chop the onion into slices and chop the chili pepper.

Chop the vegetable mixture to make it easier to eat.

Layer on each plate the vegetable mixture, noodles, garlic and ginger with soy sauce, crispy beef, onion, chili pepper, and chopped peanuts. You can decorate the dish with coriander on top.

Friday: Salmon and Spice Tacos

It cooks quickly, looks appetizing, and tastes like a fairy tale!

Ingredients

• 4 fillets (approximately 125 g each);
• 2–3 teaspoons of spice mixture;
• any vegetable oil;
• ¹⁄₂ bunch of fresh coriander;
• ¹⁄₂ bunch of fresh mint;
• 150 g unsweetened low-fat yogurt;
• 1 cucumber;
• 2 shallots (can be replaced with regular ones);
• 1 chili pepper;
• 1 pinch of sugar;
• 1 tablespoon white wine vinegar;
• 4 tortillas.

Preparation

Rub a mixture of spices, salt and ground pepper into the salmon meat, sprinkle with oil. Leave for 10–15 minutes.

Place a nonstick skillet over medium heat and sear the fillets for 8 to 10 minutes on each side until the meat is tender and the skin is crisp.

Set aside a few sprigs of coriander, finely chop the rest, mix with chopped mint and yogurt.

Cut the cucumber into thin ribbons and place in a bowl. Add peeled and finely chopped shallots and chopped chili peppers there. Salt, sprinkle with sugar, add vinegar, spices and gently mash the cucumbers with your fingers so that they absorb and mix the smells.

Place a tortilla on each plate. Place the fillet on top in large slices. Add yogurt with herbs, add cucumbers drizzled with any oil and garnish with the remaining coriander leaves.

Saturday: Sea fish curry

For Saturday, Jamie prepared something unusual - a spicy and at the same time tender curry, which is traditionally prepared in the distant fabulous Ceylon.

Ingredients

• 500 g any (perch, pike, cod), cleaned and gutted;
• 1 teaspoon ground turmeric;
• salt, ground black pepper - to taste;
• 2 limes (can be replaced with lemons);
• 400 ml coconut milk;
• 400 ml salted water;
• 200 g brown rice (however, regular rice will do).

For the sauce:

• 2 small onions;
• 2 cloves of garlic;
• a piece of ginger about 5 cm long;
• 2 fresh green chilies;
• 10–12 small cherry tomatoes on the vine;
• 1-2 tablespoons liquid peanut butter;
• ¹⁄₂ bunch of fresh curry leaves;
• 3 cardamoms;
• 2 teaspoons mustard seeds;
• 1 teaspoon of cumin seeds;
• ¹⁄₂ teaspoon ground turmeric;
• 1 ¹⁄₂ teaspoon lemon juice.

Preparation

Clean the fish from the bones, cut into large pieces and place in a deep bowl. Add turmeric, a pinch of salt, and squeeze out lime juice. Stir and refrigerate for at least an hour.

Pour 100 ml of coconut milk and 300 ml of water into a saucepan, bring to a boil, add rice and cook until tender.

To prepare the sauce, peel and finely chop the onion, garlic, ginger, and add chopped chili pepper. Coarsely chop the peeled tomatoes into a separate bowl.

Heat a saucepan over medium heat and add peanut butter, chopped onion, ginger, garlic, chilli and curry leaves. Cook, stirring, for 5-10 minutes until the onion softens and begins to turn golden. After this, remove the pan from the heat.

Grind cardamom in a mortar, add seeds, cumin and turmeric to it. Place the mixture in the pan with the spices and return to medium heat for about 1 minute. Don't forget to stir.

Add the chopped tomatoes, lemon juice, remaining 300ml coconut milk and 100ml water to the pan. Simmer the sauce over low heat for about 10 minutes until the tomatoes begin to break down.

Add fish to the sauce and simmer until done.

Serve directly in the pan. Place a plate of rice nearby.

Sunday: Moroccan Roast Chicken

This exotic, aromatic, truly festive dish is a worthy end to Oliver’s “week of dinners.” Enjoy!

Ingredients

• 2 lemons;
• salt, ground black pepper - to taste;
• 1 tablespoon of ras el hanout seasoning (can be replaced with a mixture of ground ginger, cumin, cilantro, anise, cloves, nutmeg, black pepper, etc.);
• 1 dry chili pepper;
• prepared (peeled and washed) chicken carcass weighing about 1.6 kg;
• olive oil;
• a few sprigs of fresh coriander.

Preparation

Preheat the oven to 180°C. Remove the zest from the lemons. Finely chop one of the citrus fruits, add pepper, salt, add ras el hanout and chopped chili. Mix thoroughly. The marinade is ready.

Cut the remaining lemon into thin slices and line the baking sheet with them in the place where the chicken will lie.

Make several shallow cuts across the surface and thoroughly rub the marinade into it. Drizzle with olive oil and place on a baking sheet.

Fry until cooked through - about 1 hour 20 minutes, until the skin is golden brown and the meat is tender. Before serving, sprinkle with coarsely chopped coriander leaves.

Recently, the famous British chef, restaurateur, TV presenter and healthy eating advocate Jamie Oliver released a new book, Everyday Superfood, which he worked on for several years. The book, published in the UK at the end of August, was the result of Oliver's gastronomic travels around the world: he talked with cooking gurus, nutritionists and centenarians in different parts of the world and talked about the secrets of longevity and superfoods that make people healthy. The book also includes proprietary recipes from Oliver with limited calorie content: breakfasts - up to 400 kcal, lunches and dinners - up to 600.

For breakfast, you can eat pancake smoothies with berries, bananas, yogurt and nuts. For lunch, try fish tacos with kiwi, lime and chili sauce. And for dinner, fry steak and peppers with a side dish of tabbouleh salad with herbs and rice. Believe me, you will feel healthy! You can choose dishes from the book and cook them, for example, from Monday to Friday, or use the recipes every day - it's up to you.

Jamie Oliver commented on the release of the book.

Left: Cover of Oliver's new book. Right: Jamie in the cooking show studio

10 interesting facts about Jamie Oliver:

1. Jamie Oliver first appeared on TV at the age of 22 - in the BBC documentary Christmas at the River Cafe. Two years later, in 1999, he launched his own show, “The Naked Chef,” which launched his career and international fame.

2. In 1999, Jamie was invited to Downing Street to cook dinner for Tony Blair: the result exceeded all the expectations of the British Prime Minister.

3. Awarded the Order of the British Empire for his contribution to the promotion of healthy eating.

4. The television projects “The Naked Chef”, “Lunches in 30 Minutes”, “Cooking in 15 Minutes” and many others are broadcast in more than 100 countries around the world, and Oliver’s books have been translated into more than 30 languages, including Russian. 10 books were published in Russia.

Jamie Oliver is the author of dozens of popular cookery books. In the photo: samples in the window of his Moscow restaurant Jamie's Italian

5. Jamie Oliver is now 40 years old.

6. Jamie travels around London on a motorcycle, plays drums with his school friends in the Scarlet Division band, and when in the south of England, he enjoys visiting The Cricketers pub, owned by his parents: once upon a time, it was here, in the kitchen of this pub, he received his first culinary skills.

7. Oliver is married to former model Juliet Norton, 22 years have passed since they met, and 15 since their wedding. The couple has a son and three daughters.

8. Jamie's TV trick, for which British housewives adore him, is to show the cooking process in the smallest detail.

The interior of Jamie Oliver's Moscow restaurant - Jamie's Italian10. In anticipation of the release of the new book Everyday Superfood in Russia, which is planned for 2016-2017 by the CookBooks publishing house, you can try dishes from Oliver in his Russian restaurants Jamie's Italian: in St. Petersburg the restaurant is located on Konyushennaya Square, in Moscow - in the shopping gallery "Fashionable Season" on Okhotny Ryad. Or prepare breakfast, lunch and dinner according to recipes from the new book, which HELLO.RU is exclusively publishing right now.

Breakfast

Breakfast from Jamie Oliver

Cottage cheese and corn pancakes, smoked bacon and caramelized bananas

Oliver's comment:

The highlight of the dish is the grained cottage cheese, which makes the pancakes tender and light. Grain cottage cheese contains less fat than other cheeses or cottage cheese, in addition, grain cottage cheese is rich in proteins.

Ingredients for 4 servings:

Canned corn - 340 g
Shallot - 6 pcs.
Fresh chili pepper - 1 pc.
Eggs - 2 pcs.
Grain cottage cheese - 200 g
Wholemeal flour - 150 g
Semi-skimmed milk 50 ml
Olive oil
Smoked bacon - 4 slices
Small bananas - 4 pcs.
Optional: Tabasco-jalapeno sauce

Preparation (30 minutes):

1.Drain the juice from the corn and place the grains in a large bowl. Peel the shallot and finely chop it along with the chili (you can remove the seeds from the pepper if you wish). Place everything in a bowl with corn, break eggs there, put cottage cheese and add flour. Mix everything, add milk, mix again until a thick mass is formed. Salt and pepper.
2.Heat a large nonstick frying pan over medium heat. Dip a small piece of cooking paper in olive oil and lightly grease the pan.
3.Place one slice of bacon in the frying pan. When it begins to release smoked fat, coat the bottom of the pan with it.
4. Use a large spoon to place the mixture into the frying pan, forming a couple of pancakes and flatten them a little.
5. Peel 1 banana, cut it crosswise at an angle into 4 parts. Place the bananas in the pan with the pancakes and fry until they turn golden brown.
6.When the pancakes acquire a golden hue on one side, turn them over and fry on the other.
7.Place two pancakes, bananas and bacon on a plate, lightly sprinkle with Tabasco. Prepare a few more servings.

Dish information:

Calories: 400 kcal
Fat: 10.7 g
Saturated fat: 7 g
Proteins: 18.2 g
Carbohydrates: 59.9 g
Sugar: 23.8 g
Dietary fiber: 6.6 g

Dinner

Jamie Oliver's Lunch

Pasta "Happiness" with sweet tomatoes, eggplants and ricotta

Oliver's comment:
Compared to other cheeses, ricotta has little saturated fat. Ricotta is rich in calcium, an element that keeps our teeth and bones healthy and strong.

Ingredients for 4 servings:

Eggplants - 2 pcs.
Fresh chili pepper - 1-2 pcs.
Pine nuts - 40 g
Garlic - 2 cloves
Fresh basil - 1 bunch
Olive oil
Canned plum tomatoes - 800 g
Dry fusilli pasta made from whole grain flour - 300 g
Ricotta cheese - 200 g
Parmesan cheese - 10 g

Preparation (1 hour):

1.Pour water into a large frying pan, add salt and bring to a boil. Place a two-tier bamboo steamer on top.
2.Cut the eggplants in half and place in steamer baskets along with the chili peppers. Cover and cook for 25 minutes until the vegetables are soft. Remove the eggplants from the steamer. Place the peppers in a separate bowl and cover with cling film.
3.Lightly fry the pine nuts (reserve a little for decoration) in a frying pan over medium heat, chop lightly.
4. Peel the garlic and finely chop it. Finely chop the basil stems. Place in a frying pan along with chopped nuts, add 1 tbsp. olive oil, fry. Mash the tomatoes in your palms, put them in a frying pan, and add the juice remaining in the jars. Pour some water into the jars, swirl to wash off the juice from the walls, and pour into the frying pan. Add sea salt and black pepper, stir. Bring to a boil, then simmer for 30 minutes until the volume of liquid has reduced by half. 10 minutes before readiness, add the eggplants cut into small pieces.
5. Meanwhile, prepare the pasta by placing it in boiling salted water. Cooking time is indicated on the package. Drain the water into a mug. Place the pasta in a colander.
6.Finely chop the chili and add to the sauce. Add basil leaves, reserving some for garnish. Season the sauce with salt and pepper. Place the pasta and ricotta into the sauce, adding a little of the remaining pasta cooking water if necessary. Mix. Divide among plates and sprinkle with pine nuts, basil leaves and grated Parmesan.

Dish information:

Calories: 472 kcal
Fat: 18.9 g
Saturated fat: 5.3 g
Proteins: 20.25 g
Carbohydrates: 60.2 g
Sugar: 12 g
Dietary fiber: 10 g

Dinner:

Dinner from Jamie OliverGrilled steak and peppers, tabbouleh salad with rice and herbs

• Difficulty Medium
• Type Breakfast
• Time 20 minutes
• Persons 4

PHOTO jamieoliver.com

Ingredients

• 1 ripe avocado
• 3 limes
• ½ bunch of fresh coriander (15g)
• 3 tablespoons low-fat natural yogurt
• Olive oil
• 1 small onion
• 1 carrot
• ½ head of white or green cabbage
• 1 fresh red chili pepper
• 8 large eggs
• 60 g Cheddar cheese

Preparation

1. Remove the peel and pit from the avocado and place the pulp in a blender.

2. Squeeze the juice of 2 limes, add the coriander leaves, yoghurt and olive oil and whisk until smooth.

3. Peel the onions and carrots. Grate, then finely chop the cabbage and chili pepper.

4. Mix the resulting mixture with the avocado mixture. If necessary, beat everything again.

5. Beat the eggs in a separate bowl with a little water, a pinch of sea salt and black pepper.

6. Heat a non-stick frying pan over medium heat. Add oil and pour a quarter of the egg mixture and a quarter of the grated cheese into the pan. Let the cheese melt. Fry on one side only for about two minutes.

• Difficulty Easy
• Type Soup
• Time 45 minutes
• Persons 6

Ingredients

• 600 g mushroom mix
• 1 onion
• 2 stalks of celery
• 3 cloves garlic
• A few sprigs of fresh parsley
• A few sprigs of fresh thyme
• Olive oil
• 1.5 liters chicken or vegetable broth
• 75 ml cream
• 6 pieces of ciabatta

Preparation

1. Peel the mushrooms and chop finely.

2. Peel and finely chop the onion, celery and garlic, parsley, prepare the thyme leaves.

3. Place a large saucepan over medium heat and heat the butter in it. Add the onion, celery, garlic, parsley, thyme leaves and mushrooms, reserving 4 tablespoons of the latter. Cook until softened.

4. Bring to a boil over medium heat, reduce heat to low and simmer for 15 minutes.

5. Season to taste with sea salt and black pepper, then puree the soup in a blender until smooth.

6. Pour in the cream, bring to a boil and turn off the heat.

7. Make ciabatta toast by frying it in a pan with olive oil and the remaining mushrooms. Serve the soup with toast and parsley.

• Difficulty Easy
• Type Main course
• Time 15 minutes
• Persons 4

Ingredients

• 800 g potatoes
• 3 onions
• Olive oil
• 1 organic chicken stock cube
• ½ bunch fresh sage
• 100 ml cream
• 30 g Parmesan cheese
• 4 chicken breasts weighing 120 g each
• A few sprigs of fresh rosemary
• 2 slices bacon
• 200 g young leeks
• 200 g spinach
• 200 g frozen peas

Preparation

1. Preheat the oven in grill mode and boil water.

2. Using a food processor, cut the potatoes into thin slices, pour boiling water over them and leave to cook, covered, for 8-10 minutes.

3. Peel the onion and cut it the same way as the potatoes. Take a baking dish, place it on the fire and heat the olive oil in it. Fry the onion on it along with sea salt, black pepper and a bouillon cube until golden brown. Add the sage and if the onions start to burn, add a little water.

4. Place the chicken on a sheet of baking paper, rub with salt, pepper and sprinkle with rosemary. Beat the breasts with a rolling pin.

5. Fry the chicken in a frying pan with 1 tablespoon of olive oil for 3-4 minutes on each side until golden brown and cooked through.

6. Drain the potatoes, add the onion, stir and place in a baking dish. Pour in cream, sprinkle with grated cheese and place in the oven.

7. Cut the leeks lengthwise, wash and chop finely. Simmer with 1 spoon of olive oil, stirring constantly.

8. Cut the bacon and add to the chicken, lightly fry.

9. Add the spinach and peas to the leeks and simmer until the peas are soft.

10. Place the chicken on a bed of vegetables. Serve with potatoes.

• Difficulty Very easy
• Type Cookies
• Time 25 minutes
• Persons 20

Ingredients

• 100 g slightly softened butter
• 125 g powdered sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 200 g flour with baking powder
• 1 pinch fine sea salt
• 100 g chocolate

Preparation

1. Preheat the oven to 170° C. Place parchment paper on a baking sheet.

2. Beat butter and sugar in a large bowl until foamy. Add the egg and vanilla and mix well. Add sifted flour and salt, knead the dough and add finely chopped chocolate.

3. Using a tablespoon, form the dough into small balls. Place on a flat surface, cover and chill in the refrigerator for 15 minutes.

4. Lightly press down the balls and place in a preheated oven for 10-12 minutes. Bake until golden brown. Let the cookies cool completely and then serve with a glass of cold milk.

Pomegranate-ginger lemonade

• Difficulty Very easy
• Type Ingredients
  • ½ pomegranate
  • 2 cm ginger root
  • 1 lime
  • 1 liter of water

  Preparation

  1. Cut the pomegranate in half, use a spoon to carefully scoop out the seeds and add to the jug.

  2. Finely grate the ginger root, then chop the lime and add to the pomegranate.

  3. Fill with water, add ice and stir.