Broccoli salad with petals of almonds

Once again, I have to thank my friend Ewelina for this simple and delicious idea.  Thanks Ewelina!

INGREDIENTS (for two persons):
- 200 grs. of broccoli.
- 100 grs. of almonds in petals.

For the dressing:
- Mayonnaise.

PREPARATION:
- Pick up the broccoli and put as the base into the salad bowl.
- Fry the petals of almonds without fat in a frying pan.
- Cover the broccoli with the almonds.
- Dress it with mayonnaise.
- Serve it!

Chicken salad and yellow tomatoes with a spinachs basis

I restarted my activity yesterday.  And now, i'm preparing new dishes.   The last times, i start to use spinachs!!  So, today, i've decided to create a chicken salad with a spinach basis, and yellow tomatoes.  This is a "sweet" salad.  Let we start with the recipe! 

INGREDIENTS (for two persons):
- A handful of spinachs.
- 4 chicken tighs.
- 2 pieces of avocado.
- 10-12 yellow tomatoes.
- 2 greek yoghourts.
- 2 honey spoonfuls.
- A handful of almonds.
- A pinch of pepper.

PREPARATION:
- Put the spinachs as the basis into the salad bowl. 
- Peel and cut into pieces the avocados and spread over the bowl with spinachs.- Fried up the chicken tighs into a frying pan, picking its while they're frying and spread the pieces over the bowl.
- Spread the complete (don't cut its) yellow tomatoes over the bowl.
- For the dressing, mix up the yogourth with the two spoonfuls of honey, and add a pinch of pepper.
- Dress the salad with the dressing prepared in the previous step.
- And to complete the salad, pass the almonds during 2-3 minutes in the frying pan, and spread it over the salad.
- Serve it!

Cherries clafouties

INGREDIENTS:
- 150 grs. of cherries.
- 20 grs. of flour.
- 30 grs. of powdered almonds.
- 80 grs. of sugar.
- 2 eggs.
- A little vanilla.

PREPARATION:
- Beat the two eggs in a recipient.  Add the sugar, the milk and the vanilla while still beating.
- Add to the previous mix, the powdered almonds and the sifted flour.
- Spread the mass into little recipients, not plenty.
- Pick up the cherries, and add to the recipients.
- Heat up the oven at high temperature during almost five minutes.
- Put the recipients into the oven, and wait almost 10-15 minutes, or the mix was settled.
- Serve it.

A FINAL ADVICE:
- We can use strawberries instead of the cherries.

Cherries crumble

Here we have the cherries!!  And to start the season, we have to prepare a very simple dessert, but delicious.

INGREDIENTS:
- 150 grs. of cherries.
- 45 grs. of flour.
- 30 grs. of cold butter.
- 30 grs. of sugar.
- 15 grs. of grindend almonds.
- A pinch of salt.

PREPARATION:
- Cut and pit the cherries.  Put as the basis into the recipients we will use to serve the crumble.
- In another recipient, mix up the flour, the sugar and the grinded almonds.
- Cut in little pieces the cold butter, and add it to the previous mix.
- To manage the mixture, we join the ingredients using the fingertip, preparing little crumbs.
- Spread up over the recipients with the cherries basis, the "crumbles" prepared in the previous step.
- Warm up the oven.  When it was heat up, put the recipients and cook until the surface were a golden aspect.
- The ideal is to serve 15-20 mins. after it were cooked, avoiding to keep it into the fridge.

A FINAL ADVICE:
You can use strawberries instead of cherries.  The final result is delicious too.  A little example:

Chicken salad with mushrooms dressed with lemon sauce

Today i'm willing to innovate.  We're going to prepare a raw mushrooms salad.  But, we're going to dress it with something that we know well how to prepare: the lemon sauce (or orange sauce) chinese.  If we add to this mix, little pieces of chicken toasted, the final result can be delicious.

INGREDIENTS (2 rations):
- 3-4 chicken steaks (depending on the weight).
- 8-10 mushrooms.
- A littel handful of peeled and rolled almonds.
- A little handful of little pieces of toasted bread.
- Lettuce or a salads bag.

For the chicken and mushrooms marinade:
- Lemon (or orange) juice.

For the lemon (or orange) sauce:
- 10 lemon (or orange) juice spoonfuls.
- 4 white wine vinegar or apples vinegar spoonfuls.
- 6 sugar spoonfuls.
- 8 cold water spoonfuls.
- 2 complour spoonfuls.

PREPARATION:
- Clean up the chicken steaks and the mushrooms, and put them into a bowl.  Cover it with lemon (or orange) juice.  Let them marinade during the previous night.
- Into a salad bowl, clean and serve the salads bag (or the lettuce) as a base.
- Dry the chicken and mushrooms pieces, and reserve them.
- Put into the frying pan, with a little olive oil, the chicken pieces.  Fry the chicken pieces until they were well toasted and the liquid were evaporated. Share them out into the salad bowl .
- Share the mushroom pieces out over the salad bowl, in an ornamental way.
- Share the toasted bread pieces out over the salad bowl.
- Taking advantadge of the frying pan heat, toast the almond pieces and share them out over the salad bowl
- Prepare the lemon (or orange) sauce, in the way as we prepare in this recipe.
- Dress the salad with the lemon (or orange) sauce.
- Serve it.

Salad of strawberries with prawns marinaded into honey and lemon

INGREDIENTS (2 persns):
- 15-20 prawns peeled (or langostines).
- 8-10 strawberries.
- 2 bananas.
- A handful of peeled and laminated almonds.
- Lettuce or a salads bag.

For marinade the prawns and for the dressing:
- Two honey spoonfuls.
- A lemon juice spoonful.

PREPARACIÓN:
- Clean up the prawns (or langostines) and put them into a bowl.  Cover it with the two honey spoonfuls and the lemon juice spoonful, and let it almost two hours before the salad preparation.
- Into a bowl, clean and serve the salads bag (or the lettuce) as a base.
- Pick up the bananas into slices and save them.
- Pick up the strawberries in four parts and save them.
- Drain the marinated prawns (or langostines), saving the remaining liquid from the marinade, and put them into the frying pan with a little olive oil.  Taking into account that the prawns are marinades, during the sauté the prawns let some little liquid over the frying pan.  Drain the prawns and share them out over the salad bowl, saving the frying pan liquid.
- Using the saved liquid, and taking advantadge of the frying pan heat, put into it the banana slices absorving the liquid saved.  The slices will adquire a golden colour and they will be a little soften.  Share out into the salad bowl, in an ornamental way.
- At last, without quiting the frying pan from the barner, toast the almonds.  Share them out into the salad bowl.
- Put in the remaining marinade liquid over the salad, as a dressing.
- Serve it.