Seafood pasta. Simple as that!
3 medium size potatoes
200 gr green lentils
1 medium onion
2 sliced celery sticks
White wine vinegar
Handful fresh coriander (I replaced with parsley)
Cook chopped onions with sliced pepperoni on a hot pan with olive oil until soft and glossy. Add chopped tomatoe, sliced carrots & celery and after 2 mins add lentils. Pour enough boiling water to cover the veggs and lentils. Vegetable broth would be a great replacement to water; however l never use broth cubes; real cooks dont ,-))
In a separate dish cook cubed potatoes.
Cook lentils until tender and add cooked potatoes for the last 3 minutes to simmer together.
Add salt, pepper and vinegar.
very simple: white mussels, cherry tomatoes, black olives, handful fresh basil and good vergine olive oil. I steam boiled mussels and fried tomatoes with basil.
Ingredients for 15 muffins
2.5 cups of flour
half a cup of sugar
1 package of vanilla sugar
1 heaping tablespoon baking powder
1 level teaspoon baking soda
100 g white chocolate
1 cup plain yogurt (180 g )
1/2 cup sunflower oil
2 teaspoons lemon juice / lime
1 teaspoon grated lemon zest / lime
Preheat the oven to 180 degrees. In separate bowls combine the wet and dry ingredients , that is, yogurt and eggs , oil , lemon juice or lime. Separately combine: citrus peel, flour,sugar, vanillin sugar , baking powder and baking soda .
Pour the wet ingredients into the dry and properly mix the whole with a large spoon or spatula . Add 150 g blueberries and crushed white chocolate and stir gently. Put the dough into muffin forms ( 3/4 height). Decorate with the remaining blueberries. Put the muffins into the oven and bake for 25-30 minutes.. The top should be golden/brown . Before removing the check with a wooden stick if the muffins are baked . After baking, remove it from the oven , and after 5 minutes transfer them to the grid sheet and allow some time to cool.