very easy
Recipes for beginners and those that can be prepared quickly with minimum effort.
Swiss fettuccine with saffron
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
Swiss chocolate fondue
Fondue and chocolate, this recipe matches two Swiss well known symbols. Although dessert fondues are relatively modern, wouldn't get you into regional mood dipping pieces of cake into a caquelon of melted chocolate? Wicked!
Rub for chicken
This rub is the secret to that must-have chicken skin you may have tried in a restaurant before. But the great thing is, it’s easy to make and use. It can get a little messy when applying it to the chicken, but the end result is well worth it.
Simple sloppy Joe
Use a simple meat and tomato sauce, just season with your favorite herbs and spices.
Garlic shrimp
Gambas al ajillo are very popular as tapas. The shrimp used for this recipe should not be excessively large. The kind of chili used for this in Spain is known as guindilla, a Spanish hot red chili of the thin and long varieties, usually dried.
Shrimp ceviche from Panama
This dish is raw, though shrimp ceviche has a taste more similar to cooked seafood than raw shrimp, as it would happen with sushi, the perfect treat for the sushi lover in your life.
Fetuccine Alfredo
First invented by the Roman chef after whom the dish is named, it consists of just pasta, parmigiano and butter.
Onion and garlic Sicilian sauce
Luckily, there are several ways to get that Sicilian sauce just right. Here's one example, a fine tomato-based concoction just right for fish dishes.
Preparation is simplicity itself in this case.
Sangria
Sangría can be prepared with cheap wine and taste good, but in sangrías as in everything, quatily pays off. You can create an astounding drink just by using decent quality wine.
No sauce menestra
No sauce, no wine; this is a variation of the menestra Monterrey recipe; we use the same technique.