Breakfast should give us the energy we need for the rest of the day. Fruit and wholemeal bread are some of the most recommended options.
Know the benefits of chocolate for health. We tell you the healthy properties of each type of chocolate.
Discover what types of foods don't contain gluten and learn to cook some easy and healthy gluten-free recipes.
Discover our list of meals for Christmas. If you're uninspired and do not know what to cook in these special days, enter here
Traditional DishesComparteTwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&display=popup&href=' + window.location.href };Mountain SnailsIngredients(8 people)2 kg cooked snails400 g onion300 g walnuts200 g chorizo150 g ham75 g marinated and cured pancetta4 cloves of garlic800 ml of crushed tomato30 g choricero pepper pulp5 g cayenne pepper5 g cumin3 bay leaves5 g sweet paprika5 g hot paprika20 ml vinegar40 g extra virgin olive oilPreparation•Finely chop the garlic and onions and sauté in olive oil with a few cayenne peppers to taste. Cook the onions well for at least 30 minutes.•Chop the chorizo and the bacon into small cubes, insert these inside the snail and add them to the garlic and onions. Also add one or two bay leaves. Chop the ham, but reserve this, as it will be added at the end.•When the chorizo and bacon have sautéed well and have released their fat, add a couple of tablespoons of choricero pepper pulp, a good spoonful of sweet paprika, a spoonful of hot paprika. Cook for a moment and add the crushed tomato. Reduce the heat to low so that the tomato juice evaporates and the flavours are concentrated.•In a mortar, lightly mash the walnuts into smaller pieces. Add the snails and nuts and mix gently, so that the snails are impregnated with all the ingredients. Add a little water, cover, and cook all together for about 20 minutes, to blend all flavours.•Before serving, add the chopped ham and a teaspoon of cumin.•Taste for spice and salt, add more if necessary, and serve hot in a traditional earthenware casserole dish. Provide some toothpicks, a container for the empty snail shells and a good loaf of bread. The objective is to leave the dish very clean.Nutritional Information (per serving)Valencian Christmas PucheroIngredients(10 people)800 g potatoes600 g chicken legs and thighs600 g carrots500 g vegetables stalks500 g chickpeas400 g of tender hock280 g rice200 g veal ribs200 g minced pork meat200 g minced beef150 g kohlrabi150 g of chicken120 g parsnip120 g white turnip60 g bread soaked in milk10 g pine nuts5 g parsley1 g cinnamon2 white veal bones (knee)1 bone of pork backboneSalt and pepperPreparationPreparing the meatballs:•In a bowl, mix the minced beef and pork, bread, pine nuts, a handful of fresh, finely chopped parsley, and the cinnamon, salt and pepper. Shape the meatballs (approximately 4) and reserve.Preparing the stew:•Fill a pan with 3 and a quarter litres of water. Put it on the heat and, first add the veal, chicken, the bones and season. Cook over high heat for 20 to 25 minutes.•Remove the foam formed on the surface and cook an hour and a half more, over a low heat.•After that time, add the vegetables and stalks, but not the chickpeas. Simmer for 15 minutes. Then add the chicken and the meatballs. Raise the heat for a few minutes and then simmer for an hour and a half. After 45 minutes, add the peeled, whole potatoes, raising the heat to a boil again. Then continue cooking for another 45 minutes over a low heat.•Turn off the heat and carefully pour the broth into a smaller casserole (18 diameter by 11 high) through a strainer. Put the broth back on the heat and, when it boils, add the rice and cook on a high heat for 8 to 10 minutes and then for 10 minutes on a low heat.•Serve the soup and separate the rest of the ingredients, with the vegetables and potatoes in one dish and the meats, meatballs and bones in another.Nutritional Information (per serving)CuscussóIngredients(10 people)500 g ground raw almonds300 g sugar200 g unsalted breadcrumbs100 g candied fruit60 g lard50 g raisins25 g pine nuts10 g ground cinnamon10 g lemon zest150 ml waterPreparation•Spread the breadcrumbs and place in the preheated oven at 100ºC until they are completely dry and hard. You don't need to roast them, just remove the moisture. Shred or grate them.. Keep in mind that when it dries it will be lighter in weight. In an earthenware casserole, add the lard until it melts, add all the sugar and stir.•Add the water, keep stirring, add the breadcrumbs, then add the ground almonds. Do this over a low heat and always stirring.•Add the raisins, pine nuts, cinnamon and frosted fruits, leave on the heat 5 minutes more while stirring continuously.•Once everything is well mixed, remove from the heat and put in a mould lined with vegetable paper, press the dough down and place a weight on top of it, and let it cool.•The flavour and consistency will intensify two days after you've made this. Keep in the fridge until it is eaten.Nutritional Information (per serving)Planifica tus recetas
Healthy snacks reciptesComparteTwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&display=popup&href=' + window.location.href };Crispy chickpeasIngredients(4 people)200 g of cooked chickpeas40 g extra virgin olive oil5 g of sweet paprika from La Vera2 g hot paprika from La Vera2 g ground cumin1 g black pepperSaltPreparation• Preheat the oven to 180ºC.•Drain the chickpeas and mix them in a bowl with the olive oil and spices. Season with salt and pepper to taste and mix again.•Spread the chickpeas on a baking sheet and cook for about 40 minutes, stirring occasionally, until they are very brown and crispy.Cherry tomato and anchovy wholemeal sandwichIngredients(4 people)200 g wholemeal bread with seeds150 g cherry tomatoes40 g extra virgin olive oil40 g ricotta or cottage cheese2 g ground black pepper120 ml lemon juice50 ml Balsamic Modena vinegar8 anchovies8 capersPreparation• Wash and dry the tomatoes well, cut into slices or in half and place in a bowl. Lightly drain the anchovies, chop and add to the tomatoes along with the capers. Add a little juice and lemon zest, oil, vinegar, a little pepper to taste and mix well. Let it rest covered in the refrigerator.• Open the breads and toast lightly on the grill or with the toaster. Drain the ricotta and place a thin layer on the two bread bases. Spread the tomato and anchovy filling and top with a generous portion of ricotta. Add a little of the remaining marinade liquid, black pepper and lemon zest.Oatmeal, apple, aeed and chocolate chocolatesIngredients(4 people)200 g dried oats150 g green apple grated40 g grated coconut40 g dark chocolate chips (70%)40 g raw honey20 g of chia seedsPreparation• Mix all ingredients in a bowl, store in an airtight container and refrigerate for one hour.• Then make small balls that you can keep in a glass jar at room temperature and, if it's very hot, directly in the fridge.Planifica tus recetas
A lot people are reluctant to snack between meals, but the problem is not in the what, but in the how.
Fruta de veranoComparteTwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&display=popup&href=' + window.location.href };Polos de MelónIngredientes(8-10 unidades)600 g melón150 ml aguaZumo de 1 o 2 limones dependiendo de acidez150 g azúcar (la cantidad puede variar según dulzor de melón)Preparación:Dar un hervor de dos minutos al agua con agave o azúcar, dejar enfriar y añadir el zumo de limón.Poner en batidora eléctrica todos los ingredientes y triturar hasta que tenga una textura fina.Meter en moldes y congelar.Ensalada de rúcula y nectarinaIngredientes(4 personas)120 g de tomate150 g rúcula2 nectarinas40 g nueces100 g queso fresco de CabraVinagreta1 cucharada de albahaca fresca picada30 ml vinagre balsámico100 ml aceite oliva1 cucharada de mielpimienta de molinilloPreparación:En un bol pon los ingredientes de la vinagreta y emulsiónalos bien con ayuda de una varilla.Coloca en un plato la rúcula con el queso de cabra troceado y alíñalo con la vinagreta.Pasa las nectarinas cortadas en gajos por un grill caliente y colócalas en tu ensalada de rúcula.Espolvorea con unas nueces, ¡y disfruta!Smoothie de veranoIngredientes(4 -6 personas)450-500 g de melocotón maduro120 g de yogurt griego sin azúcar½ cucharadita de jugo de limónMielAlbahaca para decorarLechePreparación:Lava, pela y trocea los melocotones.Colócalos en una bolsa de plástico y déjalos una hora en el congelador.Bate el yogurt con un poco de miel.Tritura el melocotón congelado y, poco a poco, ve añadiendo el yogurt y el jugo de limón hasta conseguir una textura homogénea.Un consejo, si ves que ha quedado muy espeso, añade un poco de lechehasta que quede a tu gusto. También puedes triturar un poco de hielo y servirlo como granizado decorado con unas hojas de albahaca.El melón: dulce, refrescante y muy completo¿Cuál es el valor nutricional de la nectarina?El melocotón y sus beneficiosPlanifica tus recetas
Although most snacks are usually caloric, there are many recipes to organize a healthy snack and low in calories. Discover them!
Ingredientes:<\/strong><\/p>Para la crema de avellanas<\/strong><\/p>100 g de avellanas tostadas y peladas<\/li>100 ml de leche desnatada<\/li>1 ó 2 cucharadas de cacao en polvo<\/li>1 cucharadita de edulcorante<\/li><\/ul>Para las galletas de chocolate<\/strong><\/p>2 huevos<\/li>250 g de harina de repostería<\/li>150 g de crema de avellanas<\/li>100 g de azúcar<\/li>100 g de mantequilla<\/li>100 g de trozos de chocolate<\/li>5 g de levadura en polvo<\/li><\/ul>Preparación:<\/strong><\/p>Crema de avellanas<\/strong><\/p>Triturar muy bien las avellanas hasta que empiecen a tener una textura líquida.<\/li>Añadir la leche, el cacao y el edulcorante y mezclar bien. Reservar la crema en el frigorífico.<\/li><\/ul>Galletas de chocolate<\/strong><\/p>Precalentar el horno a 180 ºC.<\/li>En un bol, mezclar la mantequilla y el azúcar. Añadir los huevos y batir hasta tener una mezcla homogénea.<\/li>En otro recipiente, mezclar la harina con la levadura y juntarlo con el resto de los ingredientes. Mezclar bien la masa y agregar los trocitos de chocolate.<\/li>Dar forma a las galletas poniendo una pequeña cucharada de crema de avellanas en el centro de cada galleta. Cerrar la masa dejando la crema en el interior.<\/li>Hornear las galletas durante 15 minutos y… ¡a disfrutar!<\/li><\/ul>
Menu in a jarSHARETwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&amp;url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&display=popup&href=' + window.location.href };Fresh salad in a jarIngredients(4 people)50g cucumber100g melon20g red onion20g York ham20g rocket20g lamb’s lettuce10g red pepper10g toasted hazelnutsDressing:20ml lemon juice10ml olive oil40g fat-free natural yoghurt5g chopped corianderSalt and pepperMethodMethod:For the dressing, mix the salt and pepper with the lemon juice and olive oil. Mix until emulsified. Add the yoghurt and chopped coriander. Mix and put aside.Then finely chop the cucumber, red pepper and red onion. Use a scoop to make balls of melon. Lightly chop the hazelnuts. Finely chop the ham and sauté until crispy.Arrange the jarPut the dressing in the base.Add the cucumber, pepper and red onion.Spread over the toasted chopped hazelnuts.Put in the York ham.Add the melon balls.Finish off with the rocket and lamb’s lettuce.Store in the fridge until you’re ready to eat it.Nutritional InformationQuinoa, strawberries and cherryIngredients(4 people)50g strawberries40g quinoa40g ricotta or cottage cheese40g spinach leaves20g spring onions10ml olive oil5 cherry tomatoesSaltPepperDressing:10ml olive oil6ml raspberry vinegarMethodSlice the onions, including the green part. Sauté in a pan with olive oil. When they are soft, add the quinoa, sauté for 2 minutes and cover with 2cm of water. Add the pepper and leave to cook for 15 minutes, until the liquid has evaporated. Leave to cool and add salt to taste.Wash and dry the strawberries and cherry tomatoes. Cut in half.Prepare the vinaigrette by mixing the olive oil and raspberry vinegar. Add salt and pepper and mix.Nutritional InformationGranola, yoghurt and fruitIngredients(15 units)50g sugar-free natural yoghurt40g granola30g dried plums20g dried apricots, cut in half10g honey10g raisinsMethodArrange the jar:Put the yoghurt and honey at the bottom.Add the plums, apricots and raisins.Spread over the granola.Store in the fridge until you’re ready to eat it.Nutritional InformationProperties of the strawberryHow to cook quinoaForest Fruits: A rich source of antioxidants.Properties of yoghurt, source of healthMedlar,a fruit with Designation of Origin7 dried fruits that cannot be absent in your dietPlan your recipes
Food in a jar is all the rage at the moment. It’s accessible, practical, easy to carry and means you can prepare food and then keep it for several days.
Ingredients:8 medium squids4 or 5 boiled eggs175 g of Serrano ham5 sweet onions5 garlic cloves125 cl of white wine1 bay leafBlack pepper grainsOlive oil, salt and flour8 chopsticksMethod:Clean the squid and when they're ready, prepare the filling. Cut the calamari tentacles, the Serrano ham and an onion into very small pieces. Fry everything in a pan with a little olive oil and add the chopped boiled eggs. Fill the squid and use toothpicks to close the squid and stop the filling from getting out.Flour the squid, sauté them in a pan and put them aside. Lightly fry the rest of the chopped onions, the bay leaf, the black peppercorns and the garlic cloves in a pan. Add the calamari and the white wine. Let it cook between 5 and 10 minutes more or less and enjoy!
CocinaLoMásFrescoComparteTwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&amp;amp;url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&amp;display=popup&amp;href=' + window.location.href };Lubina con espárragos y salsa de guisantesIngredientes(2 personas)2 lubinas100 g de guisantes1 manojo de espárragos verdes1 manojo de menta fresca2 patatas medianas2 puñados de espinacas40 g de queso cheddar viejo ralladoAceite de oliva virgen extra1 limónSalPreparaciónEmpieza poniendo la patata, pelada y troceada, a hervir durante 10 min. Mientras tanto, corta en trozos siete espárragos, y dos minutos antes de que acabe de hervir la patata, introdúcelos al cazo junto con los guisantes.A continuación, cuela lo que estaba hirviendo y deja que se seque durante 1 min. Ahora, pon en un vaso de batidora los espárragos, las patatas y los guisantes, y añade la menta, dos puñados de espinacas frescas y el queso. Bátelo todo hasta que se mezcle bien.Lava el resto de espárragos con agua helada y cocínalos en una plancha con sal gorda y un chorrito de aceite.Seca bien los filetes de lubina con papel de cocina y cocínalos a fuego fuerte en una sartén con una pizca de aceite de oliva. Finalmente sirve el plato con la lubina sobre los espárragos y el puré a un lado.Pudin de dorada y langostinosIngredientes(2 personas)1 kg de dorada1/5 kg de langostinos200 g de salsa de tomate4 huevos100 ml de nata líquidaPimienta negraSalPreparaciónEmpieza cocinando la dorada en el horno, y una vez cocinada, quítale la piel y las espinas y desmenuza la carne.Ahora pela los langostinos, trocéalos y saltéalos levemente en una sartén con unas gotas de aceite de oliva.Junta la dorada con los langostinos en un bol, y añade los huevos batidos, la salsa de tomate, la nata líquida, la sal y la pimienta negra. Remueve bien todo para que quede una mezcla homogénea.Unta un molde rectangular con mantequilla y pan rallado y vierte la mezcla en el molde. Con el horno precalentado a 150ºC, introduce el pudin para que se cocine al baño María unos 40-50 minutos.Comprueba que el pudin está cuajado con un cuchillo, si sale limpio es que ya está listo. Ahora deja que se enfríe a temperatura ambiente y desmóldalo. Lo puedes acompañar con una mayonesa ligera.Caballa a los mejillonesIngredientes(2 personas)1 caballa170 g de mejillones1 cucharada de harina1 limón1 cebolla1 ramita de perejil1 cucharada de nata para cocinarSalPuré de patataPreparaciónCuece los mejillones con un trozo de limón y deja que se abran a fuego vivo. A continuación, pon la harina en un plato y reboza los filetes sazonados con sal y pimienta.Calienta el horno a temperatura media e introduce los filetes. Ahora lava el perejil, pícalo y exprime medio limón en un pequeño bol.Separa los mejillones de sus conchas y reserva. Cuela un poco de jugo de la cocción de los mejillones y mézclalo con el zumo de limón con perejil y la nata líquida.Vierte esta mezcla sobre los filetes de caballa y deja que se cocinen durante unos 25 minutos. Luego mete los mejillones también y déjalos 5 minutos más en el horno.Mientras se cocina la caballa, cocina a fuego lento una cebolla cortada en juliana y prepara puré de patata con perejil picado. Finalmente sirve los filetes sobre el puré, riega el plato con su salsita y corona la caballa con cebolla.Propiedades de la caballaCeviche de CorvinaMerluza de PinchoPropiedades del bacalaoLa lubina: ¿pescado azul o blanco?La doradaPlanifica tus recetas
Diferentes tipos de salazones, como la anchoa, el bacalao, el boquerón o el atún.
Avocado lid with anchovies and black olive vinaigrette, mojama salad with pineapple and cod in almond sauce
Ingredientes1 puerro grande1 berenjena2 huevos1 lámina de masa brisa200 ml de nata para cocinarQueso EdamAceite de olivaSal y pimientaPreparaciónPelamos y cortamos en rodajas el puerro. Lo pochamos en una sartén con aceite de oliva y salpimentamos. Cortamos la berenjena a cuadraditos (no hace falta pelarla) y la ponemos en un bol con sal para que no amargue. Sacamos la masa brisa para que atempere y la ponemos en un molde redondo desmoldable de 24 cm con papel vegetal. Pinchamos la masa varias veces con un tenedor. Cuando el puerro está medio hecho, enjuagamos la berenjena y la agregamos al puerro removiendo hasta que esté cocinada. Precalentamos el horno a 210 ºC arriba y abajo durante 5 minutos y, mientras, rallamos el queso. Introducimos el molde con la masa, a media altura, aproximadamente 5 minutos hasta que empiece a dorarse. Una vez dorada, la sacamos del horno. En un bol batimos los huevos, añadimos la nata y salpimentamos. Agregamos el sofrito y el queso. Lo mezclamos y añadimos la mezcla a la masa brisa. Ponemos la quiche en el horno durante 30 o 35 minutos a 210 ºC hasta que esté dorada y ¡a disfrutar!
An original menu Comparte Twitter Facebook document.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&display=popup&href=' + window.location.href };Pumpkin salad with rocketIngredients (4 people) 1 kg pumpkin 20 ml olive oil 10 ml balsamic vinegar from Modena 100 g of rocket, 10 g pumpkin seeds 20 g sesame seeds 5 g black pepper Preparation Preheat oven to 180 ° C and prepare a tray. Peel the pumpkin and remove the internal seeds and filaments. Cut into 1-2 cm cubes. Mix with olive oil, balsamic vinegar and freshly ground black pepper. Distributes in the tray and bakes for about 25-30 minutes, stirring halfway through cooking until tender. Let it cool. Wash and drain the rocket well. Place in a salad bowl or share in deep individual dishes. Add the already cold pumpkin, pumpkin seeds and sesame seed. Whisk all the ingredients together, adjusting the amount of Modena vinegar to taste and serve.Nutricional information (per serving) Broccoli florette croquettes Ingredients (4 people) 500 g broccoli florette80 g ground bread60 g chopped white onion40 g gratedManchego cheese10 g of italian herbs10 g cilantro or parsley20 ml extra virgin olive oil1 eggSaltPepper Preparation Preheat oven to 200° C and grease a baking dish. Blanch the broccoli florets for 1 minute in boiling water and then plunge them into freezing water for 3 minutes. Cut the broccoli finely, place in a bowl and mix with the egg, chopped onion, manchego cheese, ground bread and aromatic herbs. Take portions the size of two tablespoons, press together and shape each of the croquettes. Put them on the baking tray Cook in the oven for 25 minutes or until golden and crispy, turning after half the time has passed. Serve hot. Nutricional information (per serving)Glass of white wine flavoured with a chocolate lollipopIngredients (4 people) 500 ml verdejo qhite wine80 g black chocolate coating40 g sugar25 g black pepper20 g chopped nuts20 g orange peel5 ml of coffee liqueur2 dry chiliesEdible flowers Preparation Put the wine in a saucepan and when it begins to boil, add the orange peel, pepper, cinnamon, chilli and coffee liqueur. Cover and leave to cool in the fridge. Meanwhile, melt the chocolate in the microwave for one and a half minutes, taking care not to burn it and then place it in a pastry bag. Cover a cold dish with greaseproof paper and place the skewers on top. Pour chocolate over the end of each skewer forming a circle and cover with nuts and dry flowers. Place the lollipops in the freezer until the chocolate is set. Serve the wine in a glass or colourful receptacle accompanying the lollipops and serves.Nutricional information (per serving)Plan your recipes
Learn to turn the simple ones show restraint of always in recipes of the first level
Ingredients:1 veal sirloin50 g butter3 tablespoons of mustard4 tablespoons of honey2 tablespoons of fine herbs1 lemonBlack pepper and saltPreparation:Preheat the oven to 180 ° C while preparing the sirloin. Season it and smear it with the lemon and mustard. Place the sirloin in an oven dish, sprinkle with the fine herbs and add the diced butter. Put the sirloin in the oven for 20 minutes. Turn it over and bake it again for 15 minutes at 180 ° C. Take the sirloin from the oven, smear it well with honey and bake it again for 7 minutes. Remove it from the oven, cut it into slices, sprinkle with your own sauce and eat!
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