There are still many summer days left, warm temperatures to enjoy the pool and free time, even days of intensive working hours. To take advantage of this time, what you want is to eat fresh dishes that are easy to prepare, without taking much time. Options that we can also eat in the fall.
We propose them 61 summer recipes, simple, healthy and fast. Proposals to make in a few minutes and have the food ready as soon as possible without giving up the good taste.
Scrambled eggs with courgette and Iberian ham
To make this delicious and simple scrambled egg, we wash the zucchini and chop it into small pieces. Put the butter in a pan and let it melt. Add the zucchini pieces and let them brown slightly. Then, we add the ham tacos that we also cut into small pieces.
Add the beaten eggs, a little salt and pepper, and lower the heat to a minimum so that they curdle slowly while stirring so that all the ingredients that we have in the pan are impregnated. We serve at the moment.
More egg and omelette recipes
Salads to make ready in advance
Salad of lettuce hearts with steamed salmon and blue cheese sauce
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Lettuce bud salad with steamed salmon and blue cheese sauce. Ingredients for 2 people. 2 lettuce hearts, 50 g of blue cheese, 400 g of fresh salmon, 1 tablespoon of soy sauce, ground black pepper to taste, croutons, 2 tablespoons of mayonnaise and 3 tablespoons of liquid cream.
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Elaboration. We varnish the salmon in a little soy sauce, put it in a steamer case and cook in the microwave for six minutes until it is juicy. Once finished, sprinkle it with a couple of turns of the black pepper mill and let it cool. At the same time we mix the mayonnaise, the cream and the crumbled blue cheese and reserve. Separate half of the salmon loin and cut it into small pieces. We cut the buds into quarters and place them on a service source. Between the hearts, we put the pieces of salmon and dress them with the cheese sauce, finishing with some croutons.
More salad recipes
Recipes with a pot of legumes
Crispy Herb Chickpeas
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Ingredients. 400 g of cooked chickpeas, 2 cloves of garlic, 1/2 lemon, 1/2 teaspoon of cumin grains, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of hot paprika, 1/4 teaspoon of ground cumin, pepper black, salt, extra virgin olive oil, a good bunch of assorted fresh herbs, yoghurt or beaten fresh cheese to serve.
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Elaboration. Drain and gently rinse the chickpeas; dry lightly with kitchen paper. Chop or crush the garlic cloves very fine. Heat two or three tablespoons of oil in a casserole or large frying pan and add the garlic with the cumin seeds and let them brown a bit. Add the chickpeas, season with salt and pepper, and stir, better if they remain in a single layer. Add a little lemon zest and spices. Sauté over medium heat 10-15 minutes, until crisp. If they start jumping, that’s a good sign. While they are cooking, without losing sight of them, wash, dry and chop the fresh herbs very well. When the chickpeas are ready, mix well with the herbs and a little lemon. Serve with yogurt or fresh cheese and a little more oil.
More recipes with a jar of legumes
Fast dishes with meat and fish
Turkey curry in five minutes
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Ingredients for 4 people. 500 g turkey tenderloin cut into small strips, 80 g finely julienned onion, 250 g plain yogurt, 50 g cream cheese, 50 g evaporated milk, 2 tablespoons ground curry, 10-12 fresh coriander leaves chopped, salt and sesame seeds.
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Elaboration. In a microwaveable steamer or container, mix the yogurt with the cream cheese, evaporated milk, curry and coriander leaves. Season and mix. Add the turkey and onion and stir well. Cover and cook at 800 W for five minutes. Remove the steamer and let stand for five minutes, without removing the lid. We serve sprinkled with sesame seeds.
Other quick meat and fish recipes
Pasta, rice and other cereals in a jiffy
Pasta with toasted butter and parmesan
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Ingredients for 2 people. 200 g of long pasta, 55 g of butter, 40 g of very finely grated Parmesan cheese, salt and black pepper.*
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Elaboration. Heat plenty of salted water in a tall pot and cook the pasta to remove it a minute before it is al dente. Before draining, remove 125 ml of the broth and reserve. Drain the pasta and put the butter in a wide frying pan. Melt over medium heat and toast, stirring occasionally. When it has a color like light caramel, and emits a smell of dried fruits, turn off. Add the pasta and stir well. Add the cheese, mix and let it melt and integrate. Add small spoonfuls of the cooking water until obtaining a syrupy texture, and serve immediately with pepper.
Other quick pasta and grain recipes
To eat with your hands
pizzadilla
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Ingredients. Mozzarella cheese. Parmesan cheese, tomato or fried tomato sauce, basil, black pepper, extra virgin olive oil, chorizo from León or bacon or ham or onion (optional), fajita-type wheat tortilla.
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Elaboration. We preheat the oven at maximum power. We spread a frying pan suitable for the oven with oil everywhere with kitchen paper or a brush and heat it on the fire at maximum power. Place the tortilla and let it toast. While we cover with the tomato sauce, then the mozzarella cheese, basil and/or oregano, pepper and any ingredient that we fancy. Once we see that the tortilla is crispy, it is time to put the pan in the upper part of the oven. The cheese melts in three to five minutes.
More quick recipes to eat with your hands
Photos | Direct to the Palate