Resting fruit with apple juice makes the fruit flavor more intense and reduces the use of sugar. Depending on the season, you can use, in addition to apples, plums, raspberries, apricots and other fruit you like.
This preparation is typical of Marche cuisine and is an easy way to cook stewed meat.
The mixed seafood for the couscous can be composed of various types of fish, you can choose them yourself or get advice from your fishmonger.
In this beautiful season, they are ideal for cooking on the barbecue.
I have to thank my friend Silvia who gave me the recipe for the classic Spanish tortilla. Few ingredients, but many hack: it’s not just a potato omelette, it’s an art …
With yogurt, lots of fruit and no fat (neither oil, nor butter), it is truly a light and tasty dessert to be enjoyed without too many guilt feelings!