Delicious, healthy recipes and cooking tips with Clubby

INGREDIENTS CHICKEN AND LETTUCE SALAD

• 1 thick fillet of cooked chicken breast.
• 200 gr of fresh lettuce.
• 12 cherry tomatoes chopped in half.
• 1/2 parmesan cheese

PREPARATION : cut the breast in strips and mix the ingredients.

TOMATO AND CHEESE SALAD

• 2 red tomatoes
• 200 gr fresh cheese, mozzarella, goat cheese or feta cheese 
• Fresh basil
• extra virgin olive oil
• Sherry or balsamic vinegar
• black pepper and salt

PREPARATION: wash the ingredients very well and stir them together.

INGREDIENTS HAKE WITH AVOCADO MAYONNAISE

•  600 g of hake in loins with skin
• 1 avocado, Lemon juice
• 1 teaspoon of white balsamic vinegar
• Salt , Olive oil , Cilantro
• 2 tablespoons soy sauce

PREPARATION : Cut the avocado in half. Remove the seed and peel the skin. Cut the pulp into pieces. Put the avocado, 2 teaspoons of lemon juice, a little salt, 2 tablespoons of olive oil and some coriander leaves in a blender. Blend and set aside.
Brush 4 hake loins with soy sauce and a teaspoon of honey. Place a griddle on the fire with a few drops of oil and the loins on the skin side. Keep until golden brown and crispy. Turn over and keep on the heat for another minute. Serve the hake and accompany with the avocado mayonnaise.

HEALTHY SPAGHETTI

• Handful of spaghetti
• 1 natural tomato
• cucumber
• extra virgin olive oil
• Garlic powder, black pepper and oregano
• small onion

PREPARATION:

Boil the spaghetti and meanwhile cut the tomato and cucumber into very small cubes. Spice and set aside. Fry the chopped onion until well colored or translucent and add to the cucumber and tomato.

Combine with the spaghetti once strained, stir, add olive oil and spice more if necessary.

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INGREDIENTS WATERMELON CANDY

• 200ml water

• 1 tablespoon unflavored gelatin

• 200g watermelon  

PREPARATION :

Put water in a saucepan with the unflavored gelatin and stir until dissolved. Place the saucepan on the fire and bring it to a boil. Boil for 5 minutes, stirring with a wooden spoon.

Clean the watermelon. With a knife, cut it into pieces. Place in a blender and puree until a puree is obtained.

Add the watermelon puree to the unflavored gelatin dissolved in water and mix well.
Pour the mixture into ice cube trays and leave in the refrigerator for 2 hours. Use fun-shaped ice cube trays. You can make this dish with any other seasonal fruit.

MERINGUE MILK

• 500 ml. of whole milk.
• 100 gr. sugar.
• 1 cinnamon stick.
• 1 lemon.
• 3 egg whites.
• Cinnamon powder for decoration.

PREPARATION:

Peel the lemon and pour the milk into a saucepan and add the lemon peel, the cinnamon stick and 60 gr. of sugar. Heat while stirring gently to dilute the sugar.
Before it comes to the boil, remove from the heat and let it cool.
When the milk has cooled, place it in a container and let it stand for a couple of hours.Remove the container from the freezer and stir well. Then put it back in the freezer for two more hours. Repeat the previous operation and put it in the freezer for the last time, another two hours.prepare the meringue. To do this, place the egg whites in a deep bowl and beat. When they begin to take body, add the remaining 40 grams of sugar, a little at a time, while continuing to beat.Once the meringue is ready, remove the infused milk from the freezer and add it little by little with enveloping movements so that the egg whites do not drop.