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6 quick recipes to prepare a delicious menu this weekend

6 quick recipes to prepare a delicious menu this weekend

Surely you also have some friends who love to invite themselves shortly in advance. Write down these recipes and airy salt from those little contingencies.

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INGREDIENTS (4 people):- 200 g polenta
- 2 zucchini
- 150 g broccoli
- 1 sweet potato
- 150 g ricotta cheese
- 10 g grated Parmesan cheese
- 5 dl of milk
- 5 dl chicken broth
- 1 garlic
- 1/2 lemon
- Fresh Basil
- Virgin olive oil
- Aromatic herbs
- Salt

Preheat the oven to 220º C. Put the broccoli, the peeled garlic, basil leaves, 10 g of parmesan, the juice of half a lemon and the oil in the blender glass; Beat and set aside.

Put a saucepan on the fire with the broth, Milk and a pinch of salt. Add the polenta and, when it thickens, pour it into a dish on paraffin paper. Bake 10 min. Remove and reserve.

Peel the sweet potato. Cut the zucchini, without removing the skin, and the sliced ​​sweet potato. Put an iron or a nonstick skillet on the fire with a few drops of oil. Brown the zucchini and sweet potato. On polenta, serve ricotta cheese, vegetables, broccoli pesto and aromatic herbs.

Tuna Flanecitos

INGREDIENTS (4 people):- 2 tomatoes
- Fresh tuna
- 4 potatoes
- Emmental cheese
- Ground white pepper
- Yogurt sauce
- Salt

Put a pot on the fire With plenty of water. When it starts to boil, add the potatoes and leave about 20 minutes or until they are ready. Remove, let cool and peel. Place the peeled potatoes on a plate and crush them with a fork. Salpimentarlas.

Wash and dry the tomatoes well. Cut them into slices. Arrange the tomato slices in an elongated dish, so that they form the base of the four flanns.

Demigrate the tuna and place it on the tomato slices. Cover the mini flan with the cooked potato and sprinkle with grated cheese Gratin in the microwave for a few seconds. Serve with yogurt sauce.

Avocado and coriander with sea bream carpaccio

INGREDIENTS (4 people):- 500 g of sea bream
- 1 avocado
- 2 files
- Fresh cilatro
- 1 purple onion
- 1 chilli pepper
- Salt
- Pepper

Squeeze a lime. Reserve the juice. Wash and dry the cilantro well. Cut the avocado in half, lengthwise. Remove the seed with the help of a spoon and remove the skin. Cut the pulp into small pieces. Put the lime juice, avocado, cilantro and 1 dl of water in a blender glass. Crush with the blender.

Make juice from the other file. Cut the fish into thin slices with the help of a ham knife and salt and pepper to taste. Put the sea bream in a bowl and cover with the lime juice and 1 dl of water; stand 20 minutes approximately.

Peel and cut the onion into rings. Cut the chili pepper into slices. Put the avocado cream on a plate, over the drained fish from its marinade and, finally, the onion rings and the slices of chilli pepper.

TAKE NOTE!If you can not cut the sea bream into thin slices, do not worry: something thicker, you will appreciate the taste of fish much better.

Bolognese soup with pasta

INGREDIENTS (4 people):- 200 g of lasagna sheets
- 1 onion
- 2 cloves of garlic
- 600 g of minced beef
- 3 tablespoons balsamic vinegar
- 2 dl of fried tomato
- 2 dl beef broth
- 3 tomatoes
- Fresh parsley
- 1 tablespoon grated Parmesan cheese
- 4 tablespoons olive oil
- Salt
- Pepper
The authentic Bolognese sauce also has carrots and celery, which are poached with olive oil over low heat, with onion and garlic. All well chopped.

Put a pot on the fire With plenty of water and a little salt. Cook the lasagna sheets until they are al dente. Drain and reserve.

Put a casserole on the fire with 4 tablespoons of olive oil. When hot, add the peeled and chopped onion and garlic. Saute 5 minutes and add the minced meat. Salt and pepper Keep on fire until the meat is browned.

Add the meat broth, the fried tomato sauce, 3 tablespoons balsamic vinegar, 3 diced tomatoes and salt and pepper. Leave on medium heat about 10 minutes. Add some grated Parmesan cheese, parsley leaves and cooked lasagna slices. Keep a couple of minutes approx. to the fire Remove and serve.

Good idea!This sauce is perfect to accompany long and wide pasta. If you have enough, take advantage of it to prepare some delicious meat patties.

Chia jar with blackberry and walnut smoothie

INGREDIENTS (4 people):
For the Chia mix:
- 4 tablespoons chia seeds
- 2.3 dl of nut milk
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla paste
- 4 tablespoons of yogurt.
For him smoothie:

- 1 banana cut into pieces and frozen
- 120 g of frozen blackberries
- 1 teaspoon of cinnamon
- 1 apple
- 1.6 dl of walnut milk
- 16 halves of roasted California Nuts
With nuts, chia and raspberries you can also prepare a rich breakfast: mix two spoons of each ingredient with 200 g of yogurt.

Put the chia seeds in a bowl, nut milk, cinnamon, vanilla paste and yogurt; shake.

Pour into jars a tablespoon of the chia mixture. Let stand in the fridge for at least 60 minutes, so that chia swells and absorbs the liquid.

Beat the banana, blackberries, cinnamon and the remaining nut milk until a smooth texture is achieved. Pour the smoothie mixture on top of the chia and decorate each jar with nuts, thin slices of apple and blackberries.

DID YOU KNOW… ?Nuts, in addition to delicious, are antioxidants and provide protein and fiber. They are a good source of magnesium and phosphorus.

Cava cocktail with melon and watermelon

INGREDIENTS (4 people):- 100 g of melon
- 300 g of watermelon
- 5 dl of semi dry cava
- 1 lime
- Mint leaves

Cut the melon and watermelon in half. Remove the pipes and take out small fruit balls with the help of a punch or ice cream scoop. They can also be cut into square pieces, taking care that they have a similar size.

Place the spheres in a tray, separated from each other. Put the tray in the freezer and leave until the fruit is frozen.

Make juice from a lime. Mix the semi-sweet cava with lime juice in a jar. Distribute the melon and watermelon balls in 4 tall glass cups. Add mint leaves and slices of lime. Finally, fill the glasses with the mixture of cava and lime; to serve.