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Meat Meatballs with Artichoke and Potato

Ingredients for 4 people 600g ground pork. 50g bread crumbs. 150cc milk. 2 onions. 6 garlic cloves. 2 green peppers. 1 red pepper. parsley. 1 whole egg. 150cc dry white wine. 1 tablespoon vinegar (any kind except balsamic). 300cc chicken stock. flour for coating. 1 tablespoon flour. 4 artichokes. 4 potatoes. salt. freshly ground black pepper. olive oil. Preparation Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky. Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully. Shape the mixture into meatballs, dust them lightly with flour...   and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil... S...

Avocado, Orange, Fresh Cheese, and Quinoa Salad



ingredients

serves 4
  • 300g raw quinoa.
  • 1 orange.
  • 1 avocado.
  • cherry tomatoes.
  • fresh cheese, diced.
  • caramelized balsamic vinegar.
  • extra virgin olive oil.
  • salt.

preparation

Start by rinsing the quinoa thoroughly under cold water using a fine-mesh strainer. Keep rinsing until the water runs completely clear — this step matters more than you'd think, as it removes the natural bitterness.
Put the quinoa in a pot with water (use two cups of water for every cup of quinoa), add a pinch of salt, and bring it to a boil. Let it simmer until the grains turn translucent and have absorbed all the water.
Once cooked, run the quinoa under cold tap water to cool it down quickly, then drain well. Mix it with the orange segments — peel them properly, making sure no bitter white pith remains — and cut into small cubes. Add the avocado, also diced small, the cherry tomatoes halved, and the fresh cheese.
Stir in 2 tablespoons of the caramelized balsamic vinegar and toss everything together gently. Pop it in the fridge for about 10 minutes to let the flavors settle in.
When you're ready to serve, use a ring mold on each plate to shape the salad nicely. Drizzle a bit of the vinegar and some olive oil around the edges.
Carefully lift off the mold and there you have it — enjoy!

I hope you love this as much as we do!

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