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know that not every day you can make a dish, there are many Monday in your life that you're tired or just not feel like cooking.
probably that day, nor want to fall into the routine and you feel like eating something new, easy and very very healthy. This recipe from Rosa (still do not know your wonderful blog?) Meets all the above requirements.
'll love, as we loved .
INGREDIENTS:
12 slices of bread

1 onion 1 red pepper

1 green pepper 1 carrot 1 zucchini


flour 50g grated cheese 40g butter 50g

6 cups milk oil

olive salt PREPARATION

:

Peel all vegetables and chop in cubes. fry them in olive oil until tender.

In another pan, melt 40g of butter, add flour and tuéstala few seconds, stirring. Add hot milk slowly. Cook for about 10 minutes until sauce thickens slightly. Add 30g of cheese and a pinch of salt. Remove and removed. Grease

the remaining butter a rectangular source and covers the bottom with 4 slices of bread. Untalan one third of the bechamel covers one third of vegetables and repeat layers until all the ingredients ending with vegetables.

Sprinkle with remaining cheese and bake 35 minutes in oven preheated to 180 º .
Serve hot.

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GAZPACHO VEGETABLE CAKE STRAWBERRY SOUP

/> Last year at a wedding in summer we put a strawberry gazpacho, which for its sweetness and freshness I loved it.
waited the arrival of strawberries, past the early-morning (faces and bad), to present this simple delight, now that I have to go changing (dixit Dolita) the stews and fresh dishes.

Ingredients (serves four):
- Four grams of strawberries clean.
- A spring onion ..
- Medium red pepper.
- Middle cucumber.
- A couple of tomatoes.
- Half a cup of extra virgin olive oil.
- a quarter of a glass of sherry vinegar.
- A pinch of salt

all well done in a blender and strained (for foodies, I do not school).
rectify the seasoning if necessary.
Serve chilled with some diced strawberries.

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The delicious soup of schemes.

Get a good dry vegetable julienne (run of which fresh vegetables are made, there will slip all the vegetables about to expire) and bring to boil a minimum of 25 minutes in salted water, stock cube and a piece fresh ham, which cleaved. Add, to cook And a little olive oil. Serve the soup warm.

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TWO RECIPES JULIANA tripe with chickpeas

EASY RECIPE: These streets so tempting to see in the picture have been made in just over ten minutes, I took in washing previously cooked chickpeas and heat on slow-cooked tripe of a Basque company that does pretty well: Susaeta.
Another day to make a more traditional recipe you the story in detail.

SEVI RECIPE: For four kg of average disposable callus cook for 15 minutes in pressure cooker or 40 in normal (after washing out too much) and half a kilo of beans, to bake before. Pica
two cloves of garlic, red pepper, a small onion and put them to fry with oil and a pinch of salt.
then fry a couple of small sausages and ham 100 grams of soft, all finely chopped. Add flour and paprika (for my spicy), fry without burning. Pour tomato sauce two-three followed includes red tomatoes and tripe soup.
Add the chickpeas, stir well and let it do a few minutes to blend flavors and serve hot sprinkled with chopped parsley.
The magic trick is to cook a piece of leg of veal in the pot to cook the tripe that, once cooked, sliced \u200b\u200band cooked with them, and some water firing of both ingredients. Gelatin embedded paw will leave (as the old cooks) ligadita and sweet sauce.
scrupulous cleaning the tripe you see on the left sidebar of this blog)