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Independence and Week Menu

Independence and Week Menu

The need to become independent of the family is coming later, either because the parents are not an impediment to the way of life (let's say comfort) or because in the case of wanting it, it is complicated: the lack of help, the rate of unemployment, the economic situation poses an almost "impossible mission".

But when that moment arrives it is accompanied by the need to know how to organize, manage our time and our resources and then we realize the value of all those daily tasks that we did not give more importance to.

The Zen proverb says: "Cut the wood, carry the water", as Antonio Muñoz Molina writes. "You have to do things. You have to do tangible, concrete things, daily tasks of life, you have to make the bed and prepare breakfast and then clean things and leave the house tidy before leaving."http://antoniomuñ

On another occasion we will talk of the many advantages of leaving home with the bed made. Today we will focus on the importance of organizing our meals, the weekly menus and how it can be done in a simple way.

In it you can easily see what you are going to eat during the week; if it is balanced and varied and on the right sid you have the shopping list, to write down those ingredients that are missing in your pantry.

We must not fall into the situation that everything we gain in independence we lose in health and wellbeing. There are some essential basics that allow you to gradually have a mastery of the kitchen. It is important not to fall into the usual consumption of precooked dishes, or home delivery (as much as we like "The Big Bang Theory", where usually the main charactergather around food of different origin served in cardboard containers and plastic cutlery)".

Take initiative in the kitchen, learn the basics and gradually make complete menus.

These are some recipes that you have to "master" to start the adventure of life in the kitchen by yourself.

Ingredients for recipes for 4 people. But the recipe for the bream, which is for two.




The most tempting thing is to buy the tomato sauce in the supermarket, but it is so easy to make, it is so good and it serves us for so many dishes (besides that you can keep it in the fridge for a while)

  • 3-4 kilos of tomatoes
  • 1 purple or sweet onion
  • salt
  • sugar

Let's warm the tomatoes. We make a cross at the base of the tomato, we put them for 30 seconds in a pot of boiling water; We took them out and passed them to a container of ice water. We peel and beat them(not too much, you do not have to be too thin). Then we poach the onion that we previously cut in julienne (thin strips) for about 10 minutes, controlling the fire so it does not burn right away. It is better to put a pot a little high, so it does not splash. Add the tomatoes, which should cook for 20 or 30 minutes over low heat. If you want you can grind the sauce. We add salt and sugar, let it absorb it by going around and waiting a few minutes and ... If you want it to be even more sifted, crush it and pass through a sieve to release the seeds.



  • 3 carrots
  • 2 turnips
  • 1 leek
  • 3 medium potatoes
  • 1 onion
  • 1 bunch of spinach
  • ham, one bone
  • olive oil, salt, water

Warm a bit of oil in a deep pan.

Peel the carrot and turnip and chop into cubes together with the leek and the onion. Put the ham in pieces and fry lightly during 10 minutes.

Cover with water and let cook for 20 minutes. Add the potatoes and spinaches in pieces, salt. Cook during 25 minutes (control it is tender).

Serve it very hot, accompany the soup with the ham in really small pieces.



In less than 30 minutes. This was the first recipe I learned. Remember that if you want low calories substitute normal cheese by a light one.

  • 1/2 onion, in quarters
  • 2 garlic cloves
  • 3 medium zucchinis, in big pieces
  • 700 ml of chicken or vegetable broth (or the same amount of water with 2 tablets of broth)
  • 3 spoons of vergin olive’s oil
  • 110 grams of cheese
  • salt and pepper
  • Parmesano Cheese for decorate (optional)

In a big casserole, add the broth (or the water with the broth temples), the virgin olive oil, the onion, the garlic and the zucchini. Put it simmer, cover it and let it. By the time it reaches to boil, reduce the flame.

Let cook with the lid on, stirring the ingredients occasionally for about 20 minutes, until all the components are tender (prick with a fork to see if they are well cooked)

Remove the casserole from the heat, add the cheese and, in the same casserole, beat all the contents with a hand blender, until everything is fine.

Season the cream with salt and black pepper to taste, rectifying if necessary, and serve hot on individual plates, with a little bit of grated Parmesan cheese on top.



Delicious and easy. Without the need to soak the lentils.

  • 2 liters of water
  • 250 grms de lentils without soaking
  • oil, approximately a glass with 3 fingers of oil
  • salt, 1 teaspoon (u can add at the end)
  • 1 tablet of broth (chicken or vegetable)
  • a spoon of chopped bay leaf
  • 1 generous spoonful of sweet paprik (it will give colour)
  • 1 a teaspoon of black pepper
  • 2 carrots
  • 1 big onion
  • A piece of green capsicum
  • A piece of reed capsicum
  • Half whole garlic head (unpeeled)
  • A large potato

Lentils are rinsed to remove dust. They are put in a medium pot.

Add salt and oil and then water. Remove.

Add all the chopped vegetables. Add the tablet of broth, the bay leaves, the sweet paprika, and the pepper. Remove everything so that it mixes well. All raw as you see.

Now put it to the fire, first 5 minutes to strong fire and then lower it to medium fire, so that it cooks during about 45 minutes. You can cover it, but watching and removing from time to time with care so they do not break.

It is ready!



For 2 person

  • 500 g gilthead bream
  • 2 potatoes
  • 10 French onions
  • 1 garlic clove
  • 1 lemon juice
  • 1 chilli
  • salt
  • extra vergin olive oil

Heat a lot of oil in a pan. Peel and cut the sliced potatoes, bake them lightly without browning them and remove to a plate with absorbent paper. Lower the fire, and cook the French onions, almost as if confit, for 15 minutes.

Drain and remove also in a plate. Heat the oven to 180 º with heat up to down withou air. In a baking dish we put the potatoes and onions as a base and on these, the open fish, previously salted.

Sprinkle with a little bit of olive oil and bake for 20 minutes, or until the gilthead bream will be ready, depending on the size. In a frying pan, brown a clove of garlic rolled with the chilli pepper, remove from the fire and then pour the lemon juice.

As soon as we take the bream out of the oven, sprinkle it with this rehash and serve inmediately. The rehash must be very hot so that it does not cool the fish, so do it more or less at the same time, when the fish comes out of the oven.


Cuba Style rice

  • 300 gr of rice
  • 4 eggs
  • 100 gr of bacon
  • 1/4 liters of tomato sauce
  • 4 dientes de ajo
  • 4 bananas
  • a bit of flour
  • extra vergin oil
  • water
  • salt
  • basil
  • 4 leaves of parsley

Cook the rice for 20 minutes in plenty of boiling water with a pinch of salt. Drain, refresh and store on a plate.

Cut 2 cloves of garlic in sheets and put them to brown in a pan with a bit of oil. Add the chopped bacon. Sautè briefly and pour the tomato sauce. Add a bit of basil. Cook all together for 5 minutes.

In a pan cook the other two cloves of chopped garlic. When they are golden brown, add the rice. Sauté and mix well.

In another pan with plenty of oil, fry the eggs. Spend the bananas on flour and fry them in the same pan.

Spread four cups with a bit of oil, place a parsley leaf in the bottom, fill with the rice and unmold each one on a plate. Serve an egg, a little tomate sauce and a fried banana next to it.



  • 2 chicken breast
  • 1 chive
  • 1 clove garlic
  • 5 gr fresh ginger
  • 1 small chilli pepper
  • 5 gr curry
  • 2 gr turmeric
  • 2 gr cumin
  • 45 ml crushed tomato
  • 2 gr de salt
  • Black pepper
  • 200 ml coconot milk
  • extra vergin olive oil
  • fresh coriander or parsley

The first thing is to have all the ingredients ready. Cut the chicken into small pieces. Chop the onion and the clove of garlic, ginger and chilli without the seeds, if we use it. If we use frozen chopped onion we will save even more time.

Heat a bit of oil in a frying pan or casserole and fry the chives for 2 minutes. Add the garlic, ginger and chilli pepper, stir and add the tomato. After 1 minute, add all the pieces and stir well.

Incorporate the chicken, season and mix. Cook for few minutes, until it will be golden brown on all sides. Cover with coconut milk or cream and let reduce slightly. Serve with fresh chopped parsley or cilantro.



    • Avatar
      Feb 26, 2018

      Me encanta ELISA: Muchísimas gracias y lo guardo!!!

      • Avatar
        Feb 27, 2018

        Muchísimas gracias.

    • Avatar
      Eva Ferrer
      Feb 26, 2018

      A veces los nuevos proyectos en los que nos embarcamos no salen como esperamos. Superan las expectativas. Enhorabuena por esta magnífica entrada. Hoy sin falta la comparto. Un abrazo.

      • Avatar
        Feb 27, 2018

        Muchísimas gracias. Ilusión y ganas no nos fatan. Compartir esta experiencia con mi hija es muy emocionante. Un abrazo.

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