Easy Cooking: ‘I’ll take it to the office’


-Ingredients: 200 g of cooked chickpeas, 2 tbsp of tahini (sesame paste), 1 clove of garlic, the juice of ½ lemon 40ml olive oil, paprika, salt and pepper.

-Preparation: Mash the beans with some broth, 30 ml oil, juice, tahini and garlic peeling. Put in a baking pan, drizzle with the remaining oil, sprinkle with paprika and reserve in refrigerator.

Cream of watercress

-Ingredients: 250 g of watercress, 3 medium potatoes, 1 leek, 200 ml milk, salt and pepper

-Prepared : Pocha chopped leeks 5 minutes, add the potatoes and half the watercress and cover with water. Cook over low heat 40 min, triturated with milk and heated again. Check in pie plate incorporates the remaining chopped watercress and reserve in refrigerator.

ZUCCHINI OMELETTE

-Ingredients: 1 medium potato, 1 zucchini, 3 eggs, olive oil, chopped parsley, salt and pepper.

-Preparation: Cut the potatoes and zucchini into slices and fry in oil. Drain and thrown into a bowl with the beaten eggs, parsley, salt and pepper. Curdled by both sides in a pan with a little oil. Deja enfriar y conserva en el frigorífico. Let cool and kept in the refrigerator.

Lentil salad with anchovies

-Ingredients: 400 g of cooked lentils, 2 tomatoes raf, 12 anchovies in oil, olive oil, sherry vinegar, ground cumin, salt and pepper.

-Preparation: Take a bowl and add the drained lentils, chopped tomatoes, chopped anchovies and cumin. Salpimenta, dressed with oil and vinegar mixture, kept in a pan and reserve in the fridge.

Fruit salad

-Ingredients: 500 g of apple, 20 grapes, 12 nuts, 100 g of sugar, the juice of 1 lemon.

-Preparation: Make a syrup with the sugar and 100 ml water. Chop the apple into eight similar pieces and cast them into a bowl with grapes, walnuts and juice. Bathe with syrup mixture and reserve in refrigerator.