1. Hydrate mushrooms in warm water for 15 minutes.
2. Once peeled, cut the garlic into slices and fry in a pan with olive oil.
3. Add the mushrooms, the bay leaf and the salt. Cover the pan and simmer on low heat.
4. Finally add the cumin and check the seasonings.

1. Place the Terrius dehydrated tomato in water for 4 hours
2. Add the tomato, the olive oil and the oregano and chop everything in a grinding machine to form a homogeneous paste. If you enjoy a more intense flavor, you can add 1 minced garlic clove.

Suggestion: Serve barred on toasts or toasted sandwiches! Try adding a slice of cheese or ham or even mixing quark cheese in the tomato paste.

One tip for the rush days: use warm water and you will have ready to eat tomatoes in an hour.

1. Remove the peel of the avocados and mash them.

2. Add the limes juice and the chopped tomato to the avocado’s puree and season with salt and pepper, to taste.

3. Add the well chopped onion and the coriander and mix it.

4. Stuff the peppers with this preparation.

Suggestion: serve with mexican nachos.

1. Wash the potatoes, cut them into halves and boil them with water and salt for about 30 minutes. Let it cool.
2. Heat the olive oil and add the chopped onion and the previously washed and laminated leek. Let it cook.
3. Add the previously hydrated (15 minutes) Shitake mushrooms and the chinese cabbage cut into julienne.
4. Season with the nutmeg, salt and black pepper.
5. Stir and let it cook in low heat, when the vegetables are tender add the peppers cut into thin strips and remove from the heat.
6. Scoop the potatoes and smash the filling with a fork. Add the preparation, mix and season with Lemon Thyme.
7. Stuff the potato halves with the preparation and sprinkle with the grated cheese.

1. Hydrate the mushrooms in warm water for 15 minutes.
2. Once peeled, cut the garlic into slices and fry them in a pan with olive oil.
3. Add the mushrooms, the bay leaf, the salt and the pepper and let it cook.
4. When the mushrooms are very tender, add the bread crumbs and stir everything. Then add the previously beaten eggs and cook while stirring constantly.

1. In a frying pan, heat the olive oil and sauté the onion and the garlic.
2. Add the broccoli and season with salt and pepper to taste.
3. Add this sautéed to the previously cooked white rice and the fresh cheese cut into squares.
4. Sprinkle with coriander and a thread of olive oil.
5. Heat the oven to 180ºC and, meanwhile, open the peppers and fill them with the mixture.
6. Close the peppers using a toothpick and bake for 5 minutes.

1. Place the dehydrated tomato in water for 1 to 4 hours.
2. Slice the bread and cut the ham and the “presunto” into strips.
3. Remove the tomato seeds and cut it into cubes.
4. Cut the dehydrated tomato into strips.
5. Preheat the oven to 160ºC.
6. In a bowl, mix the Ceps Porcini flour with olive oil and the minced garlic. Brush the slices of bread with this mixture and place it on a baking tray.
7. Add the tomato, the grated cheese, the ham and the “presunto” into strips and the dehydrated tomato.
8. Place more cheese and oregano on top and bake for about 10-15 minutes. Serve immediately.

1. Pour the olive oil in a pan, add the onion cut into slices and let it sauté.
2. Add the mushrooms, previously hydrated in warm water for 15 minutes.
3. Let it cook for 10 minutes on medium heat.
4. Add the cream, a portion of water from the mushrooms hydration and flour, if desired, and bring to boil.

Suggestion: Serve immediately with white rice and vegetables.