Let’s cook together!
Life doesn’t just have to revolve around taking drugs and doing therapies!
Life is mainly joy, sharing, loving each other, taking care of yourself, your family and friends.
Food offers us a wonderful opportunity to take care of ourselves and our family daily, to share moments in the company of friends, to rejoice.
Let’s start this cooking workshop aimed at fun, well-being and sharing. And while you have fun, while your imagination indulges supported by the colors of the foods, by their scents, by their textures, while you organize yourself to prepare simple and genuine delicacies, while you decorate the dishes to amaze the diners, while you do all this and much more , you are also:
- doing cognitive and motor training (memory, creativity, executive skills, praxies, eye-manual coordination, …);
- doing aromatherapy and chromotherapy;
- practicing a healthier diet;
- helping your family with daily household chores;
- stimulating the 5 senses;
- socializing
So what are we waiting for?
Let’s begin!
Tagliatelle with red cabbage
Ingredients:
- 300 gr flour 00
- 2 eggs (optional)
- Water (just enough if you are not using eggs)
- salt
- Ginger (to taste)
- Savoy cabbage red
- Dill or mint
- 1 lemon
Preparation of white tagliatelle:
Pour the flour into a bowl (more practical) or on to the work surface (stay a little behind with the dose in order to add more if needed).
Create a hollow and break the eggs at room temperature in the center. Alternatively, pour in some water.
Beat with a fork and as soon as the eggs or water have absorbed a little flour, continue kneading by hand until you get a homogeneous mixture, gradually adding the water.
Continue to knead the dough on a lightly floured surface for at least 10-15 minutes until you get a smooth and elastic consistency.
Form a ball and wrap it in cling film.
Let the dough rest at room temperature for at least 30 minutes.
Take the dough, divide it into parts and roll out one part at a time with the pasta machine or with a rolling pin obtaining a sheet of a few millimeters: the thickness depends on how you prefer the tagliatelle.
At this point, wrap the dough, folding it on itself. Make sure each fold is well floured to make unrolling the next easier. With a knife cut the noodles.
Once you have sliced everything, spread out a cotton tablecloth, spread the rolls with your hands to unroll the noodles and arrange them by laying them on the tablecloth sprinkling with a little flour. Cover them with another tablecloth.
Preparation of red Tagliatelle:
Boil the red cabbage in water.
Once cooked, separate the boiling water from the cabbage.
Let the water cool.
Mix the flour with the boiling water of the cabbage, it will be the natural coloring of your noodles. Proceed as for the white tagliatelle.
Cooking the tagliatelle:
Put the pot of water to boil to cook them.
Once the water boils, pour a drop of oil into the water. The oil prevents homemade pasta from sticking during cooking. Pour the noodles a little at a time, and cook them for a few minutes (usually when they come to the surface they are cooked, but I always recommend tasting one to monitor the degree of cooking you prefer).
Preparation of the sauce:
Take the cabbage that you boiled. Blend it with the blender or place it in a container with high sides and blend it with a hand blender.
Pour it into a large skillet and add salt, pepper, dill or mint as desired.
Squeeze the juice of one lemon. Gradually add the lemon juice while stirring the sauce over the heat off.
As you add the lemon juice, the color of the sauce will vary. You decide how much lemon juice to pour based on the color that best suits you for your sauce.
Let the sauce cool over a low heat just before draining the noodles. Once the noodles are cooked, drain them from the water. Pour them into the sauce to season them.
Garnish to taste.
Enjoy your meal!
Tagliatelle with white and black squid ink with octopus sauce, swordfish and prawns
Ingredients for the Tagliatelle:
- 300 gr flour 00
- 2 eggs (optional)
- Water (just enough if you are not using eggs)
- salt
- Cuttlefish ink
- Dill or mint
- 1 lemon
Ingredients for the fish broth and sauce:
- 1 fresh octopus
- 1 slice of fresh swordfish
- 500 gr of raw fresh prawns
- 1 shallot
- 1 lemon
- 15 mint leaves
- Pepper in grains to be minced
- Bay leaves
- White cooking wine
- salt
Preparation of white tagliatelle:
Pour the flour into a bowl (more practical) or onto the work surface (stay a little behind with the dose in order to add more if needed).
Create a hollow and break the eggs at room temperature in the center. Alternatively, add a little cooking water from the octopus and shrimps (see “Fish broth” below).
Beat with a fork and as soon as the eggs or water have absorbed a little flour, continue kneading by hand until you get a homogeneous mixture, gradually adding the fish broth.
Continue to knead the dough on a lightly floured surface for at least 10-15 minutes until you get a smooth and elastic consistency.
Form a ball and wrap it in cling film.
Let the dough rest at room temperature for at least 30 minutes.
Take the dough, divide it into parts and roll out one part at a time with the pasta machine or with a rolling pin obtaining a sheet of a few millimeters: the thickness depends on how you prefer the noodles.
At this point, wrap the dough, folding it on itself. Make sure each fold is well floured to make unrolling the next easier. With a knife cut the noodles.
Once you have sliced everything, spread out a cotton tablecloth, spread the rolls with your hands to unroll the noodles and arrange them by laying them on the tablecloth, sprinkling with a little flour.
Cover them with another tablecloth.
Preparation of tagliatelle with cuttlefish ink:
Proceed as for the white tagliatelle, adding the cuttlefish ink to the flour right from the start.
Preparation of the fish soup:
Fill a tall saucepan with water. Put 3 bay leaves, chopped pepper (to taste) and a little white cooking wine (to taste). Put the octopus and shrimp in the pot.
Cook. The cooking time of the shrimp is a few minutes (as soon as they turn white, they are ready). As soon as they are cooked, take them out of the water and let them cool. Once cooled, remove the shell. And they are ready to be put in the dressing sauce.
The cooking time of the octopus depends on the size of the pulpo itself.
Usually, when the octopus skin begins to flake, the octopus is cooked.
Once the octopus is cooked, remove it from the pot, without throwing away the cooking water: it will be both the broth with which we will wet the sauce, and the cooking water of our tagliatelle.
Remove the skin from the pulpo and keep it aside (there are many delicacies that can be prepared).
Cut the octopus tentacles into slices.
Preparation of the fish sauce:
In a pan put the chopped shallot, a little of the fish broth you made, and start to cook the shallot over low heat.
Combine the potatoes cut into small pieces. Then add the chopped cherry tomatoes. Add a pinch of salt.
When the potatoes are almost cooked and soft, add the peeled prawns, the octopus cut into slices, and the raw swordfish cut into slices. Chop black pepper, mint and lemon zest to taste.
When the sword is cooked, turn off the sauce and put a lid on to close the pan and let it mix.
Cooking Tagliatelle:
Put the cooking broth of the pulpo and prawns back to the pan to boil to cook the noodles.
Once the broth has boiled again, pour a drop of oil into the water. The oil prevents homemade pasta from sticking during cooking.
Pour the noodles a little at a time, and cook them for a few minutes (usually when they come to the surface they are cooked, but I always recommend tasting one to monitor the degree of cooking that you prefer).
Once the noodles are cooked, drain them.
Pour them into the sauce to season them.
Garnish to taste with a few mint leaves.
Enjoy your meal!
Beetroot cream with Mango
Ingredients:
- 1 medium-sized raw beetroot
- 1 small ripe mango
- 1 slice of fresh ginger
- 1 jar of plain white yogurt without sugar
- Peppercorns to be ground at will
Wash the beet well without depriving it of its peel. Cut it into small pieces and put it in the blender.
Cut the ginger slice from the fresh root, wash it well without removing its peel. Add it to the blender
Pour the jar of plain white yogurt without sugar into the blender.
Grind the pepper in the blender as desired.
Close the blender cap and operate it.
Let it go until you see that you have obtained a homogeneous and thick cream.
Stop the blender and leave the cream to rest.
In the meantime, wash the mango, slice it and peel it.
Pour the cream in a large container or in single-portion containers and garnish with the mango slices…
indulge your imagination!
Enjoy your meal!
Beetroot cream with Feta
Ingredients:
- 1 medium-sized raw beetroot
- 100 g diced Feta cheese
- 1 jar of plain white yogurt without sugar
- Peppercorns to be ground at will
- small wooden skewers (quantity to taste)
Wash the beet well without depriving it of its peel. Cut it into small pieces and put it in the blender.
Pour the jar of plain white yogurt without sugar into the blender.
Grind the pepper in the blender as desired.
Close the blender cap and operate it.
Let it go until you see that you have obtained a homogeneous and thick cream.
Stop the blender and leave the cream to rest.
Take the skewers and stuff the cubes of Feta cheese.
Pour the cream in a large container or in single-portion containers and garnish with the skewers of Feta cheese…
indulge your imagination!
Enjoy your meal!
Tropical chickpea salad
Ingredients:
- 200 gr of chickpeas
- 1 large mango
- grated dry coconut
- pepper to be groundfresh mint leaves
- Steam the chickpeas or boil them
Once cooked, allow them to cool to room temperature.
Wash the mango. Cut it in half, being careful to remove the central core.
Dig the two halves obtained so as to obtain two bowls with the mango peel. Cut the mango carved into small pieces, as if you were preparing a fruit salad.
Place the cooled chickpeas, the chopped mango, a sprinkling of coconut as you like, grind the pepper and chop some mint leaves with your hands in a large bowl. Mix everything well so that it blends with the juice that naturally flows from the mango.
Place everything in the two bowls made from the mango peel and garnish to your taste.
Enjoy your meal!
Mango carpaccio
Ingredients:
- 1 ripe mangoDill
- 100 gr of chickpeas
- Coconut flakes
- pepper
Lave el mango, pélelo y córtelo en rodajas finas.
Wash the mango, peel it and cut it into thin slices.
Arrange them on a flat serving dish, sprinkle with dill and chopped pepper as desired.
In a small bowl pour the chickpeas, the flaked coconut and the chopped pepper to taste. Mix everything and then pour it on the serving dish together with the mango.
Wash the mango, peel it and cut it into thin slices.
Arrange them on a flat serving dish, sprinkle with dill and chopped pepper as desired.
In a small bowl pour the chickpeas, the flaked coconut and the chopped pepper to taste. Mix everything and then pour it on the serving dish together with the mango.
Decorate as you like and enjoy your meal!
