September starts tomorrow and for most of us it will mean getting back to “normal” after the summer break. As much as it may cost us, we have to go back to our daily chores, even in the kitchen, that’s why we are going to propose 33 recipes for the day to day with which the family will make you wave so that the return is more bearable for all of you.
From salads to desserts, through meat and fish, among other recipes, surely you will be able to liven up your table with new and delicious dishes. As we have organized them, you can set up the menus for the whole week. Surely you will want to try them all!
Cold Carrot and Green Apple Cream with Peanut Butter and Coconut
Ingredients: 1 spring onion, 3 pear tomatoes, 5 g of fresh ginger, 400 g of carrot, 1 green apple, 300 ml of vegetable broth or water, 200 ml of coconut milk, 10 ml of lemon juice, 30 g of butter natural peanut, grated coconut to taste, parsley, ground black pepper, extra virgin olive oil, salt, 15 g of coriander beans.
preparation: Prepare all the ingredients first. Wash and dry the carrots, tomatoes and apple well. Cut the tails of the first ones and remove the possible damaged parts with a peeler, although since we are going to crush them it does not matter if they are “ugly”. Cut into slices and reserve. Peel the ginger and chop. Peel the tomatoes and apple and cut into pieces. Water the apple with lemon so that it does not oxidize too much. Chop the chives. Heat a pot with the coriander beans and add a drizzle of oil when they start to jump. Add the ginger and chives and cook until soft. Add the tomato and cook the whole for about 5 minutes over low heat. Add the apple and stir well. Add the carrots, salt and pepper lightly and cook over high heat for one or two minutes. Add the broth, bring to a boil and cook covered for about 15 minutes. Add the coconut milk and peanut butter, check that there is no more broth or water, and cook for another 5 minutes, or until the carrot is tender. Blend until leaving a very honeyed texture and correct the salt. Let cool before putting it in the fridge to serve it fresh, at least one hour. Serve with fresh parsley, a little extra peanut butter, and grated coconut to taste.
Link | Cold Carrot and Green Apple Cream with Peanut Butter and Coconut
Smooth carrot cream with prawns and sprouts
Ingredients: 400 g of baby carrots, 2 chives, 4 radishes, 1 clove of garlic, 1 stalk of citronella, 1 L of chicken broth, 3 tablespoons of extra virgin olive oil, alfalfa sprouts, 12 prawns, fresh chives, salt and White pepper
preparation: To prepare the cream we will start by mincing the garlic clove and the chives. We cut the carrots into slices, and peel the citronella stem from its first layer. We put a casserole on the fire with the olive oil and sauté the chives, garlic and citronella. When it is transparent, add the carrot and a finger of water, cover the pot and cook for 10 minutes. Once the time passes, add the broth and continue cooking for another 30 minutes, also with the casserole covered. Once the carrot is cooked, we crush well and go through a Chinese and season. We booked hot. Cook the prawns in salted water for two minutes, peel them. We divide the cream into six bowls and add two prawns to each serving, a few slices of fresh radish, stems of chives and a few sprouts of alfalfa. We serve quickly.
Link | Smooth carrot cream with prawns and sprouts
Multi vegetable cream
Ingredients: 2 zucchini, 4 carrots, 1 small broccoli, 2 leeks, 2 potatoes, 1/2 pumpkin, 2 bouillon tablets, 4 small cheeses, olive oil, water and salt.
preparation: We start by preparing all the vegetables. We wash the zucchini, trim them and chop them. We scratch the skin of the carrots with a sharp knife, wash them and chop them. We wash the broccoli and chop it too, discarding the trunk. We peel the leek, wash it and chop the white part, the green part we save for another time. We peel the potatoes, wash them and chop them. We do the same with the pumpkin, peel it and chop it. In a deep casserole we put a little oil and sauté the leek for a few minutes, until it has softened a little. Add the rest of the vegetables and let them sauté as well, stirring so that they do not stick to the bottom of the pan. Then we add water to cover them all. When the water boils add the bouillon tablets and the salt. It is better not to add too much water at the beginning but to incorporate it little by little if we see that it is necessary, so that it is neither too thick nor too watery. We lower the casserole from the heat, add the cheeses, rectify the salt and beat with a hand mixer until everything is integrated and has the consistency of a cream.
Link | Multi vegetable cream
Vichyssoise without cream or butter
Ingredients: 3 large clean and chopped leeks, 200 g of peeled and chopped potato, 50 g of olive oil, 1/2 liter of milk, 1/2 liter of poultry stock, salt and pepper.
preparation: If we make the recipe with Thermomix, put the leek and potatoes in the glass and chop 4 sec / speed 4. Add the oil and fry 10 min / Varoma / speed 1, without putting the beaker. Add the poultry stock and milk and cook for 25 min / 90º / speed 1. Blend the mixture for 1 min / progressive speed 5-10, being very careful not to burn ourselves, the best way to avoid splashing is to hold the lid of the glass . Season and blend 1 min / progressive speed 5-10. Serve hot. If we make the recipe without Thermomix, in a deep saucepan we fry the leek and the potato with the oil. Add the milk and the broth and let it boil until the potato is tender. Season and blend everything well with a hand mixer.
Link | Vichyssoise without cream or butter
Cauliflower cream curry
Ingredients: 100 g of sliced leek (only the white part), 30 g of butter, 20 g of extra virgin olive oil, 150 g of peeled and chopped potatoes, 500 g of cauliflower in florets (clean), 800 ml of broth of vegetables, 200 ml of liquid cooking cream, salt, ground black pepper, 1 heaping tablespoon of ground curry, chopped fresh chives for garnish.
preparation: To make this recipe with Thermomix, put the leek, butter and oil in the glass and chop 3 sec / speed 5. Then fry 5 min / Varoma / speed 1. Add the potatoes and cauliflower and sauté 2 min / Varoma / vel 1. Add the broth and set 25 min / 100º / speed 1. Add the cream, salt, pepper and curry and crush 1 min / speed 10. Divide between 6 bowls and serve sprinkled with chives. To make this recipe without the Thermomix, in a deep saucepan we heat the oil and butter and fry the leek. When it is transparent, add the potatoes and cauliflower, stir and leave for a few minutes. Then we add the broth and bring to a boil. When the vegetables are done, add the cream, salt, pepper and curry and blend everything with a hand mixer. Divide between 6 bowls and serve sprinkled with chives.
Link | Cauliflower cream curry
Ingredients: 500 ml of water, 2 “M” eggs, 2 large potatoes, 2 salad tomatoes, 1/2 Italian green pepper, 1/2 white onion, 1/2 cucumber, 12 green olives, 30 ml of extra virgin olive oil , 30 ml of apple cider vinegar, 30 ml of water, salt, ground black pepper, 5 g of black olive salt (optional).
preparation: Pour the half liter of water into the Thermomix glass and put the basket with the two eggs. We peel the potatoes and cut them into thick wheels about a centimeter and a half approximately. We season them and place them on the Varoma tray and this on the Thermomix glass. We program 20 minutes, Varoma temperature and speed 1. Meanwhile we prepare the vegetables. We wash the pepper and tomatoes and chop them to taste. Chop the onion and slice the cucumber. When the potatoes and eggs are ready, we let them cool before cutting the first one and peeling and cutting the second ones. We mix all the ingredients in a deep bowl. For the vinaigrette, pour the extra virgin olive oil, vinegar and water into a bowl. Season to taste and beat with a few rods until emulsifying and obtaining a homogeneous cream that we add to the salad before serving, sprinkled with black olive salt (optional). We can also prepare the vinaigrette with Thermomix. To do this we put all the ingredients in the glass and mix 15 seconds at speed 3. We can also chop the onion, pepper, cucumber and tomato by placing them in the glass in this order (the hardest ones below) and programming four seconds at speed four.
Link | Country salad
Pasta salad with prawns
Ingredients: 200 g of dry short pasta, 1 colored pepper, 120 g of prawns, 1/2 white onion, 50 g of dried tomato, 10 ml of extra virgin olive oil, salt, ground black pepper.
preparation: We need to have the prawns cooked and peeled to make this recipe, so I recommend you buy them ready to eat. Then we put the pasta to boil in a pot with water and salt for the time recommended by the manufacturer so that they are “al dente”, that is, firm. When they are ready, we drain them and let them cool. We cut the pepper into julienne strips that we put to roast in a pan with a little olive oil. We leave them, over medium low heat for about 20 minutes or until they are well roasted. When they are ready, we remove them from the alum and let them cool. Finely chop the onion as well as the dehydrated tomato that we place in a bowl. Then we add the prawns, the pasta and the pepper julienne. We put in refrigeration for about 30 minutes.
Link | Pasta salad with prawns
Rice and Green Bean Salad
Ingredients: 250g of green beans, 1 cup (mug) of brown rice, 1 egg, 80g of whole grain corn, 1 clove of garlic, 1/4 of onion, 1 tablespoon (soup) of mustard, 5 tablespoons of olive oil, 1 / 2 tablespoon apple cider vinegar, salt and ground black pepper.
preparation: We are going to…