Simple Syrup Recipe Keep this staple in your fridge so you’ll have it on hand for nonalcoholic cocktails and, of course, their boozy counterparts.Recipe PreparationCombine sugar and 1 cup water in a jar, cover, and shake until sugar is dissolved.DO AHEAD: Simple syrup can be made 3 months ahead.

I don't know how many of you have eaten such a salad, but I have eaten it many times since I was a child at my mother's house, fasting over the years. It's very easy to make and it doesn't take long so I invite you to try it. Of course, you can also make it for fruit by putting a boiled egg, but also boiled chicken breast or bacon, as you like.

We wash the peppers well and we take out the back of the seeds well soon. We mix the minced meat with the onion cut into small cubes, the 2 eggs, the salt, the pepper, the thyme and the well washed rice. With this composition we fill the peppers let's leave some space because the rice increases its volume) We fill the stuffed peppers with slices of tomatoes.

In a bowl mix the liquid ingredients (milk, eggs, essence, oil). In another bowl mix the solid ingredients (flour, baking powder, cocoa, sugar, chocolate). Then combine the liquid ingredients with the solid ones. The composition (which has the consistency of a thick cream), put with a spoon in the muffin tray.

It is a light and delicious garnish for meat and fish dishes and for baked potatoes, squid or soybean slices.1 canned mushrooms (300-400 gr) 1 canned corn (400 gr) egg-free mayonnaise that we are fasting (3-4 tablespoons) 3 cloves garlic, salt powder ( if the mayonnaise is not salty) greens (dill, parsley) Servings: 2Cooking time: less than 30 minutes RECIPE PREPARATION Mushroom and corn salad with mayonnaise: Drain the mushrooms, rinse with cold water and leave drained in a strainer.

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans Recipe IngredientsNonstick vegetable oil spray1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning1/4 teaspoon freshly ground black pepper1/4 cup whole grain Dijon mustard2 tablespoons apple cider vinegar2 tablespoons fresh lemon juice1 1/2 pounds brussels sprouts, trimmedRecipe PreparationPreheat oven to 325°F.