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Here you have 6 dishes so you don't have to think about the dinners of the week

Here you have 6 dishes so you don't have to think about the dinners of the week

Ideal for summer, for lunch or dinner, these 6 recipes will make it easier for you to decide what to eat every day.

Take note…

Fig and goat cheese salad

INGREDIENTS (4 people):
- 8 ripe figs
- 60 g goat cheese
- 5 nuts or hazelnuts
- Arugula
- Fresh spinach.
For the vinaigrette:

- 1/2 teaspoon of Dijon mustard
- 1 teaspoon of balsamic vinegar
- 1/4 teaspoon of lemon juice
- 1 tablespoon of honey
- 3 tablespoons extra virgin olive oil
- Salt
- Black pepper

Mix in a bowl Dijon mustard, balsamic vinegar, lemon juice, honey, salt and a pinch of freshly ground black pepper. Add the olive oil gently, beating lightly by hand until a homogeneous texture is achieved.

Wash and dry the figs carefully. Remove their tails and chop them into quarters. Wash very well and drain the arugula and spinach, cutting them if the leaves were very large.

Open and chop the nuts. Arrange the arugula leaves and spinach mixed on a bowl. Distribute the sliced ​​figs, walnuts and shredded goat cheese on top. Dress with the vinaigrette obtained in the first step and salt and pepper if necessary.

Fig fan? Cheesecake and figs

Ajoblanco Malaga

INGREDIENTS (4 people):- 200 g of almonds
- 3 garlic cloves
- 300 g of bread
- Water
- Olive oil
- Vinegar
- Salt

Remove all the crumb from the bread, crumble them and put it in a bowl. Pour cold water until it covers the crumb and leave to soak for a while.

Bring water to a boil in a saucepan Broad and scald the almonds. Remove the almonds from the saucepan, pass them to a bowl with cold water and peel them. Peel the garlic, remove the germ from the center and cut them into small pieces.

Drain the almonds well, put them in a bowl and add the garlic and a little salt. Add the breadcrumb, extra virgin olive oil and wine vinegar. Beat until everything is well integrated. Try and if necessary add more cold water or salt rectify. Let stand in the fridge at least 3 or 4 hours before serving. Accompany muscat grape.

Similar recipes: Cold creams and soups for summer

Tortilla rolls

INGREDIENTS (4 people):- 4 eggs
- 100 g of green beans
- 50 g onion
- 60 g iceberg lettuce
- 200 g of fried tomato
- Olive oil
- Salt
- Pepper

Peel and chop the onion. Wash very well and drain the lettuce leaves. Peel the green beans, first removing the ends and then the strands on the sides. Cut the lettuce leaves and green beans into small pieces.

Put a pot on the fire with water and a little salt and cook the beans. Poach the onion in a nonstick skillet with olive oil and add the beans. Beat the eggs and add them also to the pan. Curdle the tortilla on both sides as thin as possible, as if it were a crepe.

Put the tortilla on a plate and cover with lettuce and tomato. Roll the tortilla in a curl shape very carefully. When serving, cut into thick slices.

Related content Recipes with eggs: Tortillas and scrambled eggs

Baked leg of lamb

INGREDIENTS (4 people):- 1 leg of lamb between 1 kg and 1/2 and 2 kg
- 50 g of butter
- 50 g lard
- 2 cloves of garlic
- Pepper
- Salt
- Thyme
For the mint sauce:

- 50 g of mint leaves
- 25 g of sugar
- Pepper
- 1 and 1/2 dl sherry vinegar

Prepare a paste with butter, lard, chopped garlic cloves, pepper and salt. Pork the meat and let stand at least 1 hour.

Pour into a baking dish a few tablespoons of water and place the lamb. Sprinkle the thyme and bake the first 15 min, 250º C, and then, 1 hour and a half at 160º C. Hydrate every 20 minutes. Check the roast point; remove.

Chop the mint leaves and mix with sugar, vinegar, pepper, salt and 4 tsp. of water. Serve with a base of mint sauce and lamb.

Zucchini and carrot spaghetti

INGREDIENTS (4 people):
- 2 zucchini
- 2 or 3 carrots.
For pesto sauce:

- 80 g Parmesan cheese
- 1 clove garlic
- 80 g of fresh basil leaves
- 30 g of pine nuts
- 1.2 dl of extra virgin olive oil

Put in a blender glass cheese, basil, garlic and pine nuts. Crush until you get a paste, then add the oil and beat at a lower speed.

Wash and dry the zucchini and carrots. Cut the ends and, with the help of a spiralizer, make the zucchini and carrot spaghetti.

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Put a pan on the fire with a teaspoon of oil and, when it is very hot, sauté the zucchini and carrot spaghetti for a couple of minutes. It is important not to add salt so that they do not release water and remain annealed.

In a salad bowl, place the vegetable strips and add the pesto sauce. Sprinkle with grated Parmesan cheese and some pine nuts. To serve.

River Crabs

INGREDIENTS (4 people):
- 1.4 kg of crayfish
- 5 tomatoes
- 1 onion
- 2 garlic
- 1 chilli pepper
- 2 choriceros peppers
- 1 bay leaf
- Olive oil
- Salt
- Black peppercorns

Put the choriceros peppers Soak in a bowl with warm water for 20 minutes. Scrape your meat with the edge of a knife and reserve the meat.

Peel and chop the onion, Garlic and tomatoes. Cut some chilli rings. Put a casserole on the fire with 4 tablespoons of olive oil and chopped onion and garlic. Sauté 6 minutes and add the tomato, the choricero pepper meat, the chilli pepper and salt. Add 1 dl of water and leave on medium heat 15 minutes.

Crush the sauce with a blender. Add the crabs, a few black peppercorns and a bay leaf, and leave on the fire until the crabs turn deep red.

And for dessert… Banana and avocado ice cream for #OladeCalor