Three perfect and easy recipes to take with you to work

Although the most popular and common version of pasta carbonara in Spain uses a cream-based sauce, the truth is that the original recipe does not use this dairy product. With the quantities we’ve listed here, you’ll get about four servings that you can freeze for several days.

Contents

• Spaghetti: 400 grams

• Eggs: 2

• Cottage cheese: 150 grams

• Bacon or pancetta: 120 grams

• Salt

• Pepper

• olive oil

Preparation

• Put water in a deep pot or saucepan and heat until it boils. Add the spaghetti, stirring frequently, especially at the beginning, so they don’t stick. Cooking time varies by brand; so follow the instructions on the pack, but they will take about 10 minutes to get ‘al dente’.

• Add the egg yolks to a bowl. You can also use the white if you want, but the consistency will be less sauce-like, so it’s best to reserve it for other recipes. Add grated cheese and mix everything well with a fork.

• Put some oil in a pan and fry the bacon. It should be cut into not too large cubes. Once they are fried, set them aside.

• Once the spaghetti is ‘al dente’, salt to taste and stir. Strain it immediately afterwards to remove all the water.

• Pour the spaghetti into the bowl with the sauce. The temperature of the pasta will cook it, so don’t delay. Also add the bacon, including some of the fat from the pan, and mix well.

• If it is too dense, smooth out the texture with some water or milk. It should be creamy.

• Finish the meal by sprinkling plenty of black pepper on top. You can also add thyme or even nutmeg if you want.

One of the advantages of sauced meats is that if you carry them in a container, the noise made as you move them from one place to another helps spread the sauce evenly over the chicken – in this case. This delicious recipe has everything you need to regain your energy before heading back to work. You will get two portions with the quantities we specified.

Contents

• Chicken breast: 2

• Onion: 1

• Orange: 2

• Soy sauce: 1 tablespoon

• Garlic clove: 1

• Vinegar: 1 splash

• Sugar: 1/2 tablespoon

• Corn starch: 1 tablespoon

• Salt

• Pepper

• fresh parsley

• olive oil

Preparation

• Let’s start with the sauce. Squeeze the juice from the oranges into a bowl and add the soy sauce, minced garlic, vinegar, cornstarch, a pinch of salt and some freshly ground black pepper.

• Place the pan on medium heat and add some oil. Wait for it to heat up and fry the finely chopped onion. Add salt and pepper and cook, stirring, for about 5 minutes.

• Cut the breasts into cubes large enough to be eaten in one bite. Add them to the pan, mix with the onion and turn off.

• We pour the sauce into the pan. We lower the heat so that the inside of the breast cooks and the sauce reduces. We stir constantly.

• Finish the meal by sprinkling with fresh parsley.

Even though the most important element of a meal is the main course, no one gets mad at the dessert dish. And especially when it’s as fluffy and rich as this milk cake. Moreover, if you want to share this with your colleagues, you can be sure that they will make fun of you.

Contents

• Eggs: 3

• Flour: 250 grams

• Sugar: 200 grams

• Chemical yeast: 1 tablespoon

• Milk: 120 milliliters

• Sunflower oil: 100 milliliters

• Vanilla extract: 1 teaspoon

• Ground cinnamon: 1 teaspoon

Preparation

• Beat the eggs with half the sugar. You will need to wait a few minutes until the egg is well oxygenated and has roughly doubled in size.

• We add the remaining sugar, oil, cinnamon, vanilla extract and milk to the bowl with the beaten eggs. If possible, use hot milk, but in any case make sure it is not cold from the refrigerator. This will help make the final result fluffier and improve the texture.

• Strain or sift the yeast and flour and add to the bowl.

• Grease the mold with butter and sprinkle flour to prevent sticking. Put the mixture in the container into the mold.

• Preheat the oven to 180°C, place the mold with the mixture in the slot in the middle and bake for about 40 minutes. It is important not to open the oven for the first 20 minutes, otherwise the dough may sink to the bottom and the cake may no longer come out well.

• Pierce it with a fork to check if it’s ready. If the cutlery comes out clean, it is fully cooked.

• If you find it cooks too quickly, cover it with aluminum foil. This will prevent it from burning while the inside cooks.

• Let it cool at room temperature.