Ingredients
§ 1 tablespoon olive oil
§ 1 onion
§ 6 leaves of spinach major
§ 1 cup cooked corn kernels, diced
§ 1 tablespoon flour
§ 1 teaspoon unflavored gelatin low
§ 3 tablespoons low-fat cheese
§ 2 tablespoons grated semi-hard cheese lean
§ 2 egg
§ Salt and pepper
Garrison
§ 2 onions
§ 1 clove garlic
§ 1 tablespoon olive oil dessert
Preparation
Place in a pan of olive oil and chopped onion and cook until it is transparent.
Wash the chard leaves, cut into thin strips and add them. Cook, stirring with a wooden spoon, until they lose rigidity. Add the corn and carrots and cook until hot. Sprinkle with flour and cook for few more minutes while stirring, to absorb the cooking liquid. Remove from heat. Dissolve unflavored gelatin in a tablespoon of cold water. Integrate it into the mixture. Joining with white cheese, grated cheese and egg whites.
Season to taste. Greases individual molds with butter and lead to the preparation. Bake at 190ºC, a water bath of 25 to 30 minutes, until budin is firm. Remove from oven and let stand 10 minutes.
For the garnish, cut the onions into large wedges. Available in a baking tray, sprinkle with chopped garlic clove, sprinkle with olive oil and mix well. Bake at 200oC until golden brown. When ready to serve, invert the budín onto a serving plate.

Ingredients
§ 6 apples
§ 3 tablespoon cane sugar or honey
§ 1 pinch vanilla
§ 150 grams of dried apricots
§ 6 crackers
§ 100 grams of honey
§ lemon juice
Preparation
Soak apricots in water. Add half of the honey. Dilute the other half with lemon juice. Cook the apples and sugar. Reduced to a purée. Soak the biscuits with diluted honey and cover with them all inside the jam and apricots, forming layers. Cover with a rusk. Lightly oil the surface. Cook over a gentle oven for three quarters. Serve hot or cold.

Ingredients
§ Juice and grated rind of 3 lemons
§ 14 g unflavored gelatin
§ 2 tablespoons cornstarch
§ 200 ml of skim milk
§ 1 egg
§ 1 teaspoon liquid sweetener
§ 3 egg whites
§ 1 tablespoon sugar
Preparation
Place in a saucepan juice and zest of lemons. Dissolve unflavored gelatin and 1 tablespoon of cornstarch in 100 ml of cold water and add. Bringing the heat and simmer, stirring constantly, until mixture boils and thickens slightly.
Bring another pot the rest of the cornstarch, milk and lightly beaten egg. Bringing the heat and simmer while stirring constantly, until mixture just boil and thickens. Combine both mixtures and sweeten with liquid sweetener. Let warms, stirring from time to time. Beat the egg whites until nougat, sprinkle with sugar and continue beating for another minute. Join the mixture gently with tepid.
Put into pan with wax paper, dipped in the base. Keep in the refrigerator for at least 6 hours. Unmold when the mouse is very firm.

Ingredients
§ 250 grams of wheat flour
§ 75 grams of cane sugar or honey
§ 75 grams of fat, oil or hazelnut
§ 1 cup milk
§ 2 eggs
§ 100 grams seedless raisins or orange peel
§ 1 pinch sea salt
Preparation
Beat eggs and sugar for 10 minutes, holding the bowl very hot water bath. Remove from water and lifting the dough with a spatula or wooden spoon, add olive oil, milk, salt, flour and raisins. With this mass fill several flat molds up to three quarters of its capacity. Cook over a medium oven until light brown take. Raisins may be replaced by bits of candied fruit.

Ingredients
§ 450 grams of wheat flour
§ 250 grams of fat in hazelnuts
§ 200 grams of oil
§ 100 grams of raisins
§ 3 eggs
§ A pinch of sea salt
§ 3 minced orange peel
Preparation
Put flour in a bowl. Pour over it the other ingredients and knead. If the dough is a little dry, add the juice of an orange. Flatten with a rolling pin until it was about two inches thick. Place on a greased baking tray with oil. Pinch the dough around to form a lace. Garnish the top with some candied orange slices. Cook over a medium oven for three quarters. Leave to cool on a rack to evaporate moisture.

Ingredients
§ 1 kg of yellow potato
§ 100 gr. fresh cheese
§ 1 / 3 cup oil
§ 1 tablespoon ground pepper
§ 1 tablespoon red pepper or paprika
§ Salt
§ pepper and cumin to taste
§ 1 tablespoon chopped parsley
Preparation
Put the potatoes and cook in salted water shell, barely covering. After verifying that they are already cooked when they are still warm, peel and crush them with a fork. Separately, fry the garlic with the peppers and season, trying to make this salad not brown much. You can take the mass of potatoes; let her go with a little water or, better still, with broth. Stir with a wooden spoon until a uniform mixture. By the serve, accompany with shredded cheese, chopped parsley and white rice.

.Ingredients
§ 1 large meatball wheat, raw
§ 1 onion
§ ½ egg
§ 1 pinch sea salt
§ 1 pinch of paprika
§ 1 tablespoon cream
§ lemon juice
§ 1 handful of beans
§ 1 tablespoon olive oil
Preparation
Chop the onion fine. Stir in mincemeat of the meatball, which must be larger than usual. Crush a centimeter thick. Beat the egg. Heat oil. Batter meatball with beaten egg, letting it soaks a few seconds on each side. Fry five minutes each side over low heat. Mix the cream with the lemon juice. Add salt and paprika. At the time of serving, heat the sauce slightly. Surrounding the meatballs with beans boiled in salted water.

Ingredients
§ 4 pieces arracacha (celeriac) of 2cm thick
§ 60 grams of butter or margarine
§ 2 tablespoons olive oil
§ 2 large onions
§ lemon juice
§ 2 egg yolks
§ ½ tsp sea salt
§ 4 lettuce leaves
Preparation
Cook the pieces of salted boiling water arracacha. This broth can be used to make soup, fry in oil arracacha well drained. Chop onions fine. Cooked with lemon juice mixed with a few tablespoons of water. When the liquid has reduced, add the yolks and beat it without it to boil. After it thickens, continue beating and gradually add the fat (as it will not boil you can use butter). Add salt. Cover Arracacha with sauce and served with lettuce leaves in salad.

Ingredients
§ 100 gr. Rice
§ 2 tomatoes
§ Oil, butter
§ 2 slices cheese to melt
§ Salt
Preparation
Heat a saucepan put the butter and when golden add the crushed tomatoes.
Add the rice and stir until it has absorbed the seasoning.
Cover with water and boil 15 minutes.
Salt and serve with sliced cheese on top and a stream of crude oil.

Ingredients
§ 100 gr. Rice
§ 100 gr. Carrots
§ 50 gr. butter (or oil)
§ 2 onions
§ Grated Parmesan cheese
Preparation
Brown the chopped onions in a pan with butter or oil.
Add the grated carrots.
Wet with ½ liter of water with salt.
When water boils, add rice and let it cook for 15 minutes. Turn off heat, cover and let sit.
Serve with grated Parmesan on top.

Ingredients
§ 4 medium potatoes
§ 4 medium onions
§ 1 tablespoon chopped fresh rosemary
§ 1 tablespoon olive oil
§ Salt and pepper
Garrison
§ 1 red pepper
§ 1 yellow pepper
§ 1 green pepper
§ 1 tablespoon olive oil dessert
Preparation
Peel the potatoes. Cut slices of 5 mm thick, leaving them joined at the base. Slice onions thinly. Insert them into the potato slices. Perfumed with rosemary to taste with salt and pepper.
Place the fan in a tray, cover with foil and bake at 180oC for 20 minutes. Remove paper and continue baking for 20 minutes.
Prepare the garnish, divide the peppers into irregular pieces. Cook in a pan with olive oil until lightly pray. Serve with potato and onion fans.

Ingredients
Barley
§ 300 g pearl barley
§ 1 onion china
§ 1 clove garlic
§ 1 tablespoon olive oil
§ Salt and pepper
Plants
§ 1 eggplant
§ 1 red pepper, 1 green and 1 yellow
§ 1 onion
§ 200 grams of mushrooms
§ 1 tablespoon olive oil
§ 2 tablespoons chopped parsley
Preparation
To prepare the barley, rinsed under cold running water and place in a bowl and cover with hot water. Soak for 15 minutes. Drain and reserve.
Chinese Chop onion and garlic. Cook for one minute in a pan with olive oil. Add barley and wash with boiling water to over one cm height of the ingredients. Cook over medium heat about 15 minutes, until barley is tender, if required, add a little more water during cooking. Add salt and pepper, remove from heat and let stand 5 minutes. If the barley had not absorbed all the water, strain to remove excess.
To roast vegetables, cut the eggplant and peppers into medium pieces, onion slices and mushrooms in the middle. Put everything into a baking tray. Drizzle with olive oil, season to taste with salt and pepper. Bake at 200oC until tender, turning every so often to brown evenly across its surface. Place on each plate a metal ring, distribute including barley and press with the back of a spoon, to compact. Carefully remove the rings. Cover the barley with roasted vegetables, sprinkle with parsley and serve.

Ingredients
§ 2 tablespoons rice
§ 2 tablespoons chickpeas
§ 2 tablespoons currants
§ 1 tablespoon pine nuts
§ 2 Tbsp sauce (depending on tastes)
§ 1 lettuce leaf
Preparation
Leave the chickpeas to soak for 24 hours. Cook them in the same salt water by adding a tablespoon of flour, as is done with the beans. Mix the boiled rice, drained chickpeas, currants and pine nuts. Season with oil, lemon, sea salt, mayonnaise or almond milk settled fairly thick. Serve over lettuce leaves.

Ingredients
§ 2 large eggplants
§ Pan roasted ground
§ 100 grams of roasted and ground sesame seeds in blender, dry
§ salt, oil and wheat flour
Preparation
Roast the eggplant slightly in pan on a Teflon type of steak, oil. When you are hot, pass through a whisk flour, milk and salt. Then, breaded with breadcrumbs mixed with toasted sesame seeds, cumin. Place them in a rimmed pan or frying pan and put them in the oven, but roasted in oil, being careful not to put oil on top. Do not let them stick, unless you burn it will only have to roast evenly. You can serve with avocado salad, garlic, onion and tomato with rice.

Ingredients
§ 2 small eggplants
§ 1 bit of bread crumbs
§ 1 teaspoon olive oil
§ 1 pinch sea salt
§ 1 pinch of paprika
§ 1 slice of lemon
Preparation
Wash eggplants and dry carefully. Put them in the oven environment. When opening the skin is soft and remove the interior. Chop the pulp and add the bread crumbs, olive oil, sea salt and paprika. Insert the filling into the eggplant and garnish with a slice of lemon. Serve with slices of bread and rye.

Ingredients
§ ½ egg boiled
§ ½ tomato
§ 1 leek stew
§ 3 olives black
§ 1 teaspoon olive oil
§ 1 slice of lemon
§ 1 pinch sea salt
Preparation
In a bowl put the elongated tomato cut into three slices, on each place another slice of egg. Split the leek into three pieces elongated. Encircle her finger with each piece of leek for a thread. Putting on the egg with an olive in the center. Add salt and drizzle with oil. Cut the slice of lemon in two or three pieces and place them among the appetizers.

Ingredients
§ 225 grams of flour
§ 250 grams of cane sugar
§ 100 grams of chopped almonds
§ 2 eggs
Preparation
Combine flour, sugar and almonds. Incorporate the egg yolks and then the egg whites until stiff. Extending this happens in the form of sticks. Put in the oven for half an hour.

Ingredients
§ 20 dried apricots
§ 1 stick of vanilla
§ 250 grams of bread
§ ½ liter of milk
§ 4 tablespoons of cane sugar or honey
§ 2 eggs
§ Single cream
Preparation
Put the apricots to soak at least overnight. Spread lightly oil the pan and gently, sprinkled with sugar. Boil milk with vanilla and remaining sugar. Pour over bread, cut into thin slices. Mix the soaked bread with the beaten eggs to tortillas, fill the mold, placing a layer of bread with egg, a layer of apricots, etc.. Breaking the bread and mash well. Cook over a gentle oven 50 to 60 minutes. Unmold when this warm. Serve warm with cream background.

Ingredients
§ 6 tomatoes
§ 1 liter of vegetable broth
§ 1 pepper
§ 6 tablespoons rice 
§ 1 sprig tarragon
§ 1 clove garlic
§ 2 tablespoons olive oil
Preparation
Make a puree with raw tomatoes and add to boiling broth. Cook and meanwhile put the rice in hot oil to brown and add the chopped peppers. Pour in the broth and cook slowly for half an hour. Stir in chopped garlic and chopped tarragon. Serve hot.

Ingredients
§ 1 large turnip
§ 1 carrot
§ 1 slice of raw beet
§ Lettuce leaves
§ ½ lemon
§ ½ sour apple
§ ½ tablespoon olive oil
§ 1 pinch of salt
§ 1 sprig parsley
Preparation
Grate the radish, carrot and beet without mixing. Cut the lemon in slices. Chop the lettuce. Cut the apple into cubes. In a bowl place the turnip and carrot, side salad, forming some geometric designs.