Who says you need to spend a lot of time in the kitchen to eat well? Of course, there are certain elaborations that are more complex and take time, but there are many quick and easy recipes with which we can also suck our fingers.
Sometimes we get too complicated when in reality it is not necessary to spend a lot of time between stoves to eat well in a healthy way. At Directo al Paladar we know that for day to day we need quick and simple preparations, and that is why here we offer you a selection of the best easy and inexpensive recipes.
AÇAÍ BOWL, a healthy, delicious, nutritious and super easy breakfast to make Instafood
Easy appetizer recipes
Whether it is to start a family meal or when we have a celebration at home, the appetizers they are a great way to start your mouths or entertain guests. Do not complicate your life too much, with easy and inexpensive recipes like these you can be the best host.
Mini Breaded Tortellini Bites
Ingredients: 250g of fresh tortellini stuffed with cheese (or whatever you like the most), 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan, 1/2 cup of flour, 2 eggs, oil and salt.
Elaboration: We started by breading the fresh pasta tortellini. In a plate we arrange the breadcrumbs mixed with the Parmesan, in another the flour with a pinch of salt and in another the beaten eggs. Now, we proceed like any other breading, passing the tortellini first through the flour, then through the egg and then through the breadcrumbs. Finally, fry the tortellini in plenty of boiling olive oil for one or two minutes, until golden brown. We let them drain on a little kitchen paper and serve with a little more grated Parmesan and accompanied by marinara sauce or some other tomato sauce for dipping.
Link | Mini Breaded Tortellini Bites
Tomato and basil mousse
Ingredients: 4-6 tomatoes, 100ml of mayonnaise, 200ml of fresh cream for cooking (or Greek yogurt if not), 1 clove of garlic, a few basil leaves, salt and pepper
Elaboration: We start by washing the tomatoes, dividing them in half and removing the seeds. We salt them well and put them upside down on absorbent paper, so that they release all the water. Half an hour will be enough. After that time, we mash the tomatoes with the mixer together with the minced garlic clove and the basil leaves. Then we add the cream and mayonnaise, mix gently with a spoon, adjust the salt and pepper and refrigerate for at least two hours before serving.
Link | Tomato and basil mousse
Ingredients: 12 good-sized mussels, breadcrumbs, 3 garlic cloves, 1 handful of parsley, olive oil
Elaboration: We crush 100 ml of olive oil, 2 cloves of garlic and half of the bunch of parsley with the blender and we obtain a garlic and parsley oil with which we will then dress the mussels. We keep it in a bottle. We open the mussels by steaming them for a few minutes and remove one of the two shells by placing the ones with the mollusk in a ovenproof dish. While we prepare the Provençal, the classic mixture of garlic, parsley and breadcrumbs that we will use to gratin our appetizer. In each mussel, we add a drizzle of the garlic, oil and parsley mixture. Then we distribute the Provençal so that it partially covers the mussels. We bake in a gratin function for about 5 minutes, making sure that the Provençal does not burn.
Link | Mussels Provençal
Brick and feta cheese rolls
Ingredients: 6 sheets of brick pasta, 200g of feta cheese, an egg, some mint leaves, a little butter, olive oil for frying
Elaboration: We crumble the feta cheese in a bowl and add the egg and the chopped mint leaves. We melt a piece of butter in the microwave. We take a sheet of brick from the container, leaving the rest well covered. We cut the leaf in half and each half we cut a little of the curved part so that it is as rectangular as possible. We place a tablespoon of filling giving it an elongated shape, we fold the longest sides so that the filling is enclosed between them. We fold in half and roll up. We repeat this operation with the second half and with the other sheets. We heat the oil in a frying pan and fry the rolls.
Link | Brick and feta cheese rolls
Sobrasada and Havarti Cheese Quesadillas
Ingredients: 4 wheat tortillas, 100 g of sobrasada, 4 slices of Havarti cheese, 1 chilli (optional), a little honey (optional), black pepper, extra virgin olive oil
Elaboration: We arrange the wheat or corn tortillas on a plate or table and flatten them a little if they are of a thicker variety. Spread two units with a generous layer of sobrasada, being careful not to reach the edges too much. If we want the spicy touch, add the finely chopped chilli. Next we place the Havarti cheese slices, cutting them a little if necessary so that they fit well and do not protrude too much. Add a hit of freshly ground black pepper and a little honey if you want the sweet spot. Cover with the other tortillas, pressing slightly, and heat on both sides in a frying pan or non-stick griddle with a little olive oil.
Link | Sobrasada and Havarti Cheese Quesadillas
Camembert cheese cream
Ingredients: 1 ripe Camembert cheese, 2 M eggs, 2 M yolks, 20 g of butter, 200 ml of liquid cream, ½ clove of garlic, 50 ml of dry white wine, sesame to decorate, salt and pepper
Elaboration: We will start by preheating the oven to 150 degrees with heat up and down. In a bowl we mix the wine, the cream, the minced garlic, the beaten eggs and the yolks, we add salt and pepper. We booked. On the other hand, cut the Camembert cheese into very small cubes, add the mixture made previously and distribute it in some ramekins or casseroles greased with butter. We sprinkle the surface of the cream with sesame grains and bake for half an hour. We serve very hot.
Link | Camembert cream cheese
Easy and healthy recipes
One danger of fast foods that we make without planning too much is falling into precooked or not too healthy dishes. But with a little attention to our menus we can prepare easy and healthy recipes how are you, because you can eat healthily without sacrificing taste.
Sauteed brussels sprouts with boletus
Ingredients: 1 medium-large boletus edulis, 125 g of brussels sprouts, 1 clove of garlic, a little white wine, 1/2 teaspoon of apple cider vinegar, 1 teaspoon of honey, 1/2 teaspoon of Worcestershire sauce, olive oil extra virgin olive, black pepper, thyme, sage, salt.
Elaboration: Wash the brussels sprouts gently, remove the outer leaves and blanch in boiling water for less than 1 minute. Drain quickly and chill. Cut in half. Peel and mince the garlic clove. Clean the boletus well if it is not already ready to cook. Heat a little oil in a good frying pan or griddle and lightly brown the garlic. Add the brussels sprouts and sauté over high heat for about 5 minutes. Add the boletus, mixing well, and sprinkle with a little white wine. Salt and pepper and season with the aromatic herbs. Skip the whole. Mix the apple cider vinegar with the honey, the worcestershire sauce and a little olive oil and add before serving.
Link | Sauteed brussels sprouts with boletus
Japanese Spiced Lime Chicken Breasts
Ingredients: 2 chicken breasts, 2 limes, Sichimi Togarashi spices, salt, olive oil and the garnish
Elaboration: We grate the zest of the limes and sprinkle it generously over the breasts spread out on a plate. We also add the juice of one of the limes on the breasts. Cover with a kitchen film and let it marinate for about an hour. Ready to cook on the grill or griddle. We heat the grill well before adding any oil. When it is very hot, we add a few drops of oil and spread them with a silicone brush. We put the well-drained chicken slices on the grill and season them with a pinch of salt and the Japanese spices Sichimi Togarashi. Cook the breasts for two minutes on each side and transfer them to a source. We serve with some lettuce leaves and a few pieces of the other lime that will serve to dress the lettuce.
Link | Juicy Japanese Spiced Lime Chicken Breasts
Refreshing avocado, tomato and basil salad
Ingredients: 2 or 3 avocados, 3 or 4 ripe tomatoes, 2 cloves of garlic, extra virgin olive oil, the juice of half a lemon, salt
Elaboration: We start by peeling the tomatoes, and then cut them into pieces or segments that we will put in a bowl. As for the avocados, we leave them for the last moment so that they do not oxidize and keep their beautiful green color. At that time, we will open them in half and cut them into slices or segments similar in size to those of the tomato, incorporating them into the bowl with the tomatoes. We only need to add to the salad the two cloves of garlic, cut as small as possible and some fresh basil leaves, broken into small pieces, so that they add their perfume to our refreshing summer salad. To dress, add a pinch of salt, three or four tablespoons of extra virgin olive oil and the lemon juice.
Link | Refreshing avocado, tomato and basil salad
Chickpea and tuna salad with mustard vinaigrette
Ingredients: 175 g of dried chickpeas or 400 g canned and drained, 2 salad tomatoes or 12 assorted cherry tomatoes, 1/2 small spring onion, 200 g of canned tuna, 100 g of lettuce mix, 1 tablespoon of mustard, 4 tablespoons of olive oil, 2 tablespoons of white vinegar, salt.
Elaboration: The day before in the morning, soak the chickpeas. At night or when eight or ten hours have passed, cook them for forty minutes. Drain them and let them cool in a bowl in the fridge. Put a bed of mixed lettuce on a large plate, add the chickpeas, shred the tuna into medium pieces and the chopped tomatoes or halves of the cherry tomatoes. Spread the chive rings. In a bowl mix the mustard, vinegar, olive oil …