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Sautéed Swiss Chard with Garlic

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Valued in healthy eating, Swiss chard is rich in vitamins A, C, and K, as well as minerals like iron, magnesium, and potassium. It is also low in calories, making it a popular choice for balanced diets.

Swiss chard is a highly nutritious and versatile leafy green vegetable. It belongs to the Chenopodiaceae family, the same family as beetroot. Swiss chard is characterised by its large green leaves and thick stems that can be white, yellow, or reddish.

Ingredients

  • 1 bunch of fresh Swiss chard, rainbow or ruby chard
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/2 teaspoon finely grated lemon zest(optional)
  • Salt to taste
  • Pepper (optional)

Method

  1. Rinse the Swiss chard thoroughly to remove any dirt.
  2. Thick stems discarded, inner ribs removed, cut into 2-inch lengths, leaves cut into 2-inch ribbons
  3. Bring a pot of salted water to a boil and cook the Swiss chard for 5–7 minutes.
  4. Drain well to eliminate excess water.
  5. In a frying pan, heat the olive oil and sauté the chopped garlic until golden.
  6. Add the drained Swiss chard and sauté for 3–4 minutes.
  7. Season with salt and pepper to taste and serve warm.

Variation

You can add hard-boiled eggs, cooked potatoes, or chickpeas to make this dish more substantial.

Creamy Cauliflower and Leek Soup

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A smooth, light, and easily digestible soup, perfect for dinner or as a starter. It has a delicate flavour and remains creamy even without the addition of cream. The soup tastes great served with a side of bread .

Ingredients
(Serves 4)

  • 1 medium cauliflower
  • 1 large leek (whites only)
  • 1 medium potato (optional, for extra creaminess)
  • 700–800 ml of vegetable stock or water
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)

Optional for Serving

  • A drizzle of extra virgin olive oil
  • Croutons
  • Seeds or chives

Method

  1. Separate the cauliflower into florets.
  2. Clean the leek thoroughly and slice it.
  3. Peel and chop the potato.
  4. In a pot, add the olive oil and sauté the leek over medium heat for 5 minutes until tender (without browning).
  5. Incorporate the cauliflower and potato. Cover with the stock.
  6. Simmer for 15–20 minutes until the cauliflower is very tender.
  7. Blend everything until you achieve a smooth consistency.
  8. Adjust with salt and pepper.
  9. If the soup is too thick, add a little more stock or warm water.

 

Tip for Extra Smoothness
Pass the soup through a fine sieve after blending for a restaurant-style texture.

Sautéed Spinach with Garlic

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Spinach is a highly nutritious and versatile vegetable known for its mild flavour and excellent source of vitamins, minerals, and fibre, making it an ideal choice for a healthy diet. 

Ingredients

For 2–3 persons:

  • 400–500 g of fresh spinach (or 300 g frozen)
  • 2–3 cloves of garlic
  • Small red pepper chopped (optional)
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)
  • A splash of lemon (optional)
  • Optional: a splash of lemon or grated cheese

Method

1. Rinse the spinach if fresh and drain well.

2. Slice the garlic thinly.

3. Heat the olive oil in a pan over medium heat.

4. Add the garlic and lightly golden it (without burning).

5. Add red pepper if using, sauté 2–3 minutes, stirring.

6. Gradually incorporate the spinach; it will reduce significantly while cooking.

7. Sauté for 3–5 minutes, stirring.

8. Add salt, pepper, and a few drops of lemon if desired.

Serving Suggestions

– As a side dish for meat or fish.
– Topped with a fried or poached egg.
– Mixed with chickpeas for a more substantial dish.

Tips
– Toasted pine nuts
– Raisins
– A sprinkle of sweet paprika.

Roasted Cauliflower with Garlic and Paprika

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One of the tastiest and simplest ways to prepare cauliflower is by roasting it. It turns golden, crisp on the outside, and extremely tender on the inside. It is well-known for its high content of vitamins, fiber, and antioxidants. 

Ingredients

  • 1 large cauliflower

  • 3 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • 1 teaspoon of sweet paprika (or hot if preferred)

  • Salt to taste

  • Black pepper

     

    Optional: a splash of lemon or grated cheese

Method

Preheat the oven to 200 °C.

  1. Cut the cauliflower into medium-sized florets.
  2. In a bowl, mix:
       olive oil
       minced garlic
       paprika
       salt and pepper
  3. Toss the cauliflower in this mixture to ensure it is well coated.
  4. Place it on a baking tray without overcrowding.
  5. Roast for 20–25 minutes, until golden and slightly crisp.
  6. Optional: add a few drops of lemon or some grated cheese at the end.

Serving Suggestions 
   As a side dish for meat or fish.
   With yoghurt and lemon sauce.
   Mixed with rice or quinoa for a complete meal.

Sautéed Green Asparagus with Garlic and Lemon

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The combination of golden garlic and the citrus touch of lemon enhances its natural flavour without overpowering it, resulting in a dish that is light yet aromatic. This quick preparation is perfect as a healthy side or even as the star of a light meal.

Ingredients

  • 1 bunch of green asparagus
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Juice and zest of ½ lemon
  • Salt and pepper

Method

  1. Wash and trim the tough ends of the asparagus.
  2. Sauté in hot oil for 5–7 minutes.
  3. Add chopped garlic towards the end to prevent burning.
  4. Incorporate the lemon zest and juice, season with salt and pepper, and serve.

Perfect as a side dish or top with a poached egg.

Artichoke Tortilla

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Canarian Recipes: Tortilla de Alcachofas

Ideal for a light dinner or tapas. Can be served as an appetizer, main course, or even as part of a light meal alongside a salad.

Ingredients:

  • 3–4 artichokes
  • 4 eggs
  • ½ onion (optional)
  • Olive oil
  • Salt

Preparation

  1. Clean and slice the artichokes.

  2. Sauté them with the onion until tender.

  3. Beat the eggs with salt and mix them with the artichokes.

  4. Cook in a frying pan on both sides until set.

Strawberry Sorbet

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Strawberry sorbet is a refreshing, light dessert bursting with flavour, renowned for its fruity intensity and smooth texture.

Ingredients

(Serves 4)

  • 500 g ripe strawberries
  • 120 g sugar (adjust to taste)
  • 120 ml water
  • 1 tablespoon lemon juice

Instructions

  1. Wash and hull the strawberries, removing the stems

  2. Make a syrup: heat the water with the sugar until dissolved, then allow to cool.

  3. Blend the strawberries with the lemon juice and cooled syrup until you have a smooth purée.

  4. Strain if a smoother texture is desired.

  5. Freeze the mixture in a wide container for 3–4 hours, stirring every 30–45 minutes to prevent large ice crystals from forming.

Tips
Add a few mint leaves for a refreshing twist.

Substitute some of the sugar with honey or a sweetener if preferred.

For a more intense flavour, add a small splash of liqueur (optional).

Strawberry and Avocado Salad

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An easy, fresh salad with a twist, the strawberry and avocado salad is perfect. It combines the sweetness of the fruit with the creaminess of the avocado in a light dish that is quick to prepare.

Ingredients

(Serves 2–3)

  • 200–250 g strawberries, washed and sliced
  • 1 large avocado, diced
  • A handful of leafy greens (rocket, spinach, or mixed lettuce)
  • 30–50 g cheese (feta, goat cheese, mozzarella), optional
  • A handful of nuts, almonds, or seeds (optional)

For the Dressing:

  1. 2 tablespoons olive oil
  2. 1 tablespoon balsamic vinegar or lemon juice
  3. 1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
  4. Salt and pepper to taste

Method

  1. Wash and slice the strawberries.
  2. Peel and dice the avocado into medium cubes.
  3. In a large bowl, place the leafy greens, then add the strawberries and avocado.
  4. Add the cheese and nuts if you are using them.
  5. In a separate bowl, mix the olive oil, vinegar (or lemon), honey, salt, and pepper.
  6. Drizzle the dressing just before serving and mix gently to avoid mashing the avocado.

Apple and Cinnamon Compote

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Traditionally, compote has been a practical way to make use of ripe fruit and preserve it for longer periods. Today it remains a popular choice in many kitchens due to its simplicity, homemade taste, and nutritional value.

Ingredients

(2–3 servings)

  • 3 apples (preferably Golden, Fuji, or Gala)
  • ½ cup of water (approximately 120 ml)
  • ½ teaspoon of ground cinnamon
  • 1 teaspoon of lemon juice (optional)
  • 1–2 teaspoons of honey or agave syrup (optional)

Instructions

  1. Peel the apples, remove the cores, and cut them into small pieces.
  2. Place the apples in a saucepan with water and lemon juice.
  3. Cook over medium-low heat for 10–15 minutes, until they are very soft.
  4. Stir in the cinnamon and mix well.
  5. For a smooth texture: purée with a blender. For a rustic texture: mash with a fork.
  6. (optional): Add honey or agave syrup if you prefer a slightly sweeter taste.

Tips
It can be stored in the fridge for 3–4 days in a sealed container.
Served cold or warm.
You can add vanilla, ginger, or orange zest for an extra layer of aroma.

Serving Ideas
With natural yoghurt
Over oatmeal or porridge
As a filling for toast or crepes
As a side dish with pork or chicken

Homemade Strawberry Cake

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Soft, fluffy, and with the fresh, slightly tangy taste of strawberries, it is the perfect dessert to make the most of this fruit when it’s at its best.
Not only is it easy to prepare, but it also combines simplicity and flavour in every bite, making it an ideal choice for a special afternoon tea or to delight the family on any occasion.

Ingredients

  • 200 g of strawberries
  • 3 eggs
  • 150 g of sugar
  • 100 ml of mild oil (sunflower or light olive)
  • 125 ml of natural yoghurt (or 1 yoghurt)
  • 200 g of plain flour
  • 1 packet of baking powder (16 g)
  • Zest of 1 lemon or a few drops of vanilla (optional)
  • A pinch of salt

Instructions

  1. Preheat the oven to 180°C (top and bottom). Grease the mould and dust with flour.
  2. Wash and dry the strawberries. Cut them into small pieces and set aside.
    Tip: Toss them with a teaspoon of flour to prevent them from sinking to the bottom.
  3. In a bowl, whisk the eggs with the sugar until the mixture is lighter and frothy.
  4. Add the oil and yoghurt. Mix well. Incorporate the lemon zest or vanilla if using.
  5. Gradually add the sifted flour with the baking powder and salt, mixing gently.
  6. Fold in the strawberries with gentle movements.
  7. Pour the batter into the mould and bake for 40–45 minutes (insert a skewer: it should come out clean).
  8. Allow to cool for 10 minutes, then unmould and cool completely on a wire rack.