Summer recipes: fresh and light preparations for lunch or dinner

The summer season invites you to eat fresh, light preparations that provide a feeling of satiety.

Most of the time we think about salads, but there are many other delicious and healthy options to enjoy before the heat arrives.

For this reason, Essen brings you four original and homemade proposals to put into practice at home. A version without TACC is also included.

Servings: 2

Cooking time: 35′

Function: Steam

INGREDIENTS:

• 2 un. large round zucchini
• 1 unit. chopped onion
• ½ a. chopped red pepper
• 1 unit. minced garlic clove
• 250g. mince
• 50g. mozzarella
• 1 tsp. sweet paprika
• ½ tsp. ground chili
• w/ salt and pepper
• Fresh salad to serve

PREPARATION:

We cut the end of the zucchini, hollow them out with a spoon and set aside. We preheat the frying pan for 3 minutes over low heat and sauté the chopped onion with the pepper and garlic for about 5 minutes. We add the minced meat and continue cooking until it is ready. Season with paprika, ground chili, salt and pepper to taste.

We fill the zucchini with the meat and add the mozzarella on top.

We place the zucchini in the frying pan with a little water, cover and cook over minimum heat for around 20′. If necessary, add a little more water during cooking.

We serve with fresh salad.

Spinach omelette stuffed with cheese

Part: 18 Aqua Frying Pan

Servings: 2

Cooking time: 25′

Function: Vegetable oven

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INGREDIENTS:

750g. thawed and drained spinach

1 unit. chopped small onion

4 un. eggs

100g. sliced ​​mozzarella

w/ salt and pepper

PREPARATION:

In a bowl, mix the spinach with the chopped onion, eggs and seasonings to taste.

We preheat the frying pan for 3 minutes over low heat, add oil and pour half of the preparation. We add the sliced ​​mozzarella in the center and the rest of the mixture on top.

Cook over low heat until golden brown, turn it over and continue cooking until golden brown on the other side.

We remove from the heat, unmold and serve.

Caprese quiche, French fries and almond squares without TACC

Piece: Frying pan 18 Terra+ Saucepan 18 Terra+ Flip Terra

Servings: 4

Cooking time: 1 hour 30′

Function: Dough and Fried Oven

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INGREDIENTS:

For the quiche:

• 150 gr. flour
• 50 gr. butter
• 60cc. cold water
• 1 tsp. salt
• 200 gr. cherry tomatoes cut in half
• 200 gr. mozzarella cheese cut into cubes
• 1 unit. chopped basil
• 3 un. eggs
• 100cc. cream
• w/ salt and pepper

For the fries:

• 2 un. potatoes cut into sticks
• 1 lt. neutral oil for frying
• w/ mayonnaise and chopped garlic to serve

For the almond squares:

• 225 gr. almond flour
• 2 un. eggs
• 40cc. oil
• 1 tsp. vanilla essence
• 75 gr. Honey
• 1 tsp. vinegar
• ½ tsp. sodium bicarbonate
• ½ tsp. salt
• 100 gr. frozen or fresh berries

PREPARATION:

For the quiche, place the flour, the cold butter in cubes and the salt in the frying pan and with your fingers we integrate everything, sandblasting. We add the cold water, form the dough and stretch it.

For the filling, beat the eggs with the cream and season to taste. Add the tomatoes, mozzarella and basil and fill the dough. We cover and cook for 40′ on minimum heat.

For the fries, preheat the oil for approximately 15 minutes and fry the potatoes with the covered saucepan until golden brown. We serve with garlic mayonnaise.

For the almond squares, beat all the ingredients in a bowl with a hand mixer. We pour the mixture into the oiled Flip and cook for 30′ on minimum heat. We turn and continue cooking for another 15′. We unmold and cut into squares.

Crispy vegetable pancake

Part: Terra chef frying pan

Servings: 2

Cooking time: 15′

Function: Sautéed

INGREDIENTS:

For the pancake:

• 1 cup carrot cut into thin strips
• 1 cup finely chopped green onion
• 1 cup sliced ​​mushrooms
• ¾ cup flour 0000
• ¼ cup cornstarch
• 1 cup water
• 1 tsp. fine salt

For the sauce:

• 2 tbsp. soy sauce
• ½ tsp. chopped garlic
• 1 tbsp. rice vinegar
• ½ tsp. sugar
• c/n chives to decorate

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PREPARATION:

In a bowl, mix the carrot, greens, mushrooms, flour, cornstarch (it makes it crispier), water and salt until combined.

We preheat the frying pan 3′ to mid fire, we add olive oil and prepare the pancake. Cook until golden brown, turn and continue cooking until done on both sides.

For the sauce, mix all the ingredients and serve together with the pancake.