Fresh Salsa Rosso

Ingredients for 10 servings:
1 Onion, red or white
525 g Tomatoes
Several cilantro leaves
2 Cloves of garlic
1/4 Red chili peppers
1 1/2 Tsp. Salt
1 pinch of Black Pepper, ground
1/2 Tsp. Sugar
1/2 Tsp. Cayenne pepper

Preparation:
Peel onion and dice finely with the tomatoes. Wash and dry the cilantro. Peel garlic cloves. Clean and wash the chili peppers and dice finely together with the garlic and the cilantro. Puree all ingredients together and season with the spices.

Prep time: about 15 minutes
Per serving: Joule/Calories: 53/13, Protein: 0,7 g, Fat: 0 g, Carbohydrates: 2 g

Olive Dip

Ingredients for 10 servings:
170 g Black olives, pitted
3 Anchovies
1 Tbsp. Capers
1 Dried Peperonci
4 Tbsp. Olive oil
1 Tbsp. Lemon juice
Salt
Black pepper, ground

Preparation:
Coarsely chop olives and anchovies. Mince finely together with the capers, peperoncini pepper, and olive oil in a food processor or blender. Season the paste with lemon juice, salt, and pepper and garnish with olives.

Prep time: About 15 minutes
Per Serving: Joule/Calories: 442/106, Protein: 0,7 g, Fat: 10 g, Carbohydrates: 1 g

Guacamole

Ingredients for 10 servings:
1 Small red chili pepper, dried
3 Cloves of garlic
5 Large avocados, very ripe
2 Tbsp. Lemon juice
Salt

Preparation:
Clean and wash chili pepper. Peel garlic cloves and mince together with 1-2 Tbsp. of water in a mortar. Allow to stand 5-10 minutes. Clean, wash, peel and puree avocados. Strain chili garlic paste through a sieve and mix with avocado puree. Season the guacamole with salt and lemon juice and garnish with diced tomatoes (optional).

Prep time: About 15 minutes, Waiting time: 5-10 minutes
Per Serving: Joule/Calories: 574/137, Protein: 1,2 g, Fat: 15 g, Carbohydrates: 0 g

Wheat tortillas

Ingredients for 10-12 tortillas:
450 g Wheat flour
1 Tsp. Salt
1 Tsp. Baking powder
1 Tbsp. Lard
2 Tbsp. Corn or peanut oil, or pork lard

Preparation:
Combine flour, salt, and baking powder. Cut lard into pieces and add with about 180 ml of water to the flour mixture and work into a firm dough. Form dough into 12 balls and roll out into think circles. Heat oil in a pan and cook the tortillas individually in the pan for about 30-60 seconds until lightly browned.

Prep time: About 1 hour
Per serving: Joule/Calories: 647/154, Protein: 4 g, Fat: 4 g, Carbohydrates: 27 g

Tortillas con Pollo

Ingredients for 10 servings:
6 small tomatoes
400 g boneless chicken breast
2 Tbsp. Sunflower oil
Salt
Black pepper, ground
6 Leaves of iceberg lettuce
10 Mini wheat tortillas
10 Tbsp. Sour cream
100 g Corn, canned

Preparation:
Trim, wash and finely dice tomatoes. Wash and dry chicken breast and slice into thin pieces. Heat oil in a pan, sauté chicken breast briefly in the pan and season with salt and pepper. Trim and wash lettuce and slice into very fine strips. Spread sour cream on tortillas, roll up, wrap bottom end with aluminum foil and fill with the remaining ingredients.

Prep time: About 20 minutes
Per serving: Joule/Calories: 981/234, Protein: 12 g, Fat: 26 g, Carbohydrates: 6 g
Tip: Wrap tortillas in a red napkin and serve in a glass.

Chili con Carne

Ingredients for 10 servings:
1 Red bell pepper
1 Yellow bell pepper
2 Green bell peppers
2 Onions
1 Can Kidney beans (= 425 ml)
1 Can Corn (= 425 ml)
750 g Ground beef
4 Tbsp. Olive oil
3 Cans Diced tomatoes
(à 425 ml)
600 ml Tomato juice
Salt, Pepper
Chili Powder

Preparation:
Trim and wash bell peppers, peel onions and finely dice both. Drain kidney beans and corn. Heat olive oil in a large saucepan and sauté onion until translucent. Brown ground beef, add bell peppers and sauté briefly together. Add tomatoes, tomato juice, and spices and simmer covered for about 20 minutes. Add kidney beans and corn and cook for 10 more minutes. Season chili and serve hot.

Prep time: About 60 minutes
Per serving: Joule/Calories: 1236/294, Protein: 21,1 g, Fat: 15 g, Carbohydrates: 18 g
Tip: Serve with warm bread, such as Ciabatta or flatbread.


Dessert

Plantanos

Ingredients for 10 servings:
10 Small bananas
5 Tbsp. Lemon juice (to prevent browning)
5 Tbsp. honey
Rum for drizzling
Sliced almonds
7 Tbsp. Butter

Preparation:
Heat electric oven to 160 degrees Celsius. Peel bananas and slice lengthwise into halves. Dredge in lemon juice and brush with honey on cut sides, drizzle with rum and sprinkle with almonds. Dot with butter and back for about 15 minutes (electric and gas ovens: 160 degrees/level 2, convection oven 140 degrees).

Prep time: About 5 minutes, Cooking time: About 15 minutes
Per serving: Joule/Calories:1457/348, Protein: 2,3 g, Fat: 18 g, Carbohydrates: 38 g
Tip: Serve with caramel- or vanilla sauce or ice cream.