Strawberries with cheese & fresh mint icecream (Fresas con helado de queso y menta)

400 g / 2 cups of strawberries 
25 g / 2 tbsp of icing sugar 
4 tbsp condensed milk
2 tbsp creamy cheese  
2 cookies 
fresh mint 







Mix the creamy cheese with the condensed milk and some chopped mint leaves. Let cool a couple of hours in the freezer. 

Wash the strawberries, remove the tail and grind in a mixer. Add the icing sugar and mix until dissolved. 

Fill ¾ of a glass. With 2 spoons, make a ball and add it on top. Crush the biscuits with a fork or in a bag and add on top.


Tips_ Add some honey on top before serving for extraflavour. 

Quinoa Salad

1 cup quinoa
2 cup water
2 large leaves of kale
2 cup cranberries
2 TBS extra-virgin olive oil
1 tsp honey
2 TBS orange zest, grated
6 medium oranges
1/4 cup mixed nuts
1/4 cup pomegranate arils
1/4 cup mint, fresh, chopped





Rinse quinoa with water. Bring to boil with 2 cups of the water and add rinsed quinoa and return to boil. Cover the pot, reduce heat to low and continue cooking until the water is gone and quinoa is cooked, about 12-15 minutes.

Wash and break the kale leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop. 

Olla Gitana (Gypsy Pot)

1/4 kg of chickpeas

1/2 kg of potatoes

1/4 kg of green beans

1/4 pumpkin

1 ripe tomato

1 small onion

Olive oil
 water & salt
paprika
saffron and mint

If the beans we used are dry soak them the previous night, if you use preserved beans they will be ready for cooking at any time. In a pot of water empty chickpeas and chopped green beans. Leave them cook for about 45 minutes.

After this cooking add chopped potatoes and pumpkin. We could do without the potato but then the stock would not be so thick.