It happens that you don’t want to or are too tired to get in the kitchen and prepare something to eat. If you think of how many ingredients are required to make a complete and tasty meal, things don’t get better.
Here are three recipes for a breakfast, a lunch and a dinner with only three ingredients each!
BREAKFAST: banana pancakes
INGREDIENTs:
- 1 ripe banana
- 1 egg
- 2 tbsps of flour of your choice
To make them taste even better, you can add cinnamone, peanut butter, cocoa powder, extra dark chocolate chips or some dried fruits.
PREPARAtion:
Smash the banana in a bowl, then add the egg and the flour and mix well. Adjust the consistency by adding water or more flour.
Take the dough little by little and put it in a hot non-stick pan shaping the pancakes. Let them cook one at a time for about 2 minutes each side on medium heat.
Enjoy them as you like: I suggest some maple syrup, honey or jam!
LUNCH: savoury tart with spinach and ricotta cheese
INGREDIENTs:
- 6 (or more) sheets of phyllo dough (you can use puff pastry as well)
- 300 grams of ricotta cheese
- 400 grams of boiled spinach
PREPARAtion:
Spread 3 sheets of phyllo dough on a baking tin covered by baking paper. Before layering them, brush some oil or some water throgh each sheet.
Add the ricotta cheese and the spinach in a bowl. Flavour with salt and pepper, then mix well.
Put 1/3 of the mixture on the phyllo dough, cover with another sheet, brush again with oil or water and go on until you’re done, ending with the last sheet of phyllo dough.
Cook in the oven at 180°C for 15-20 minutes or until the dough is crispy.
DINNER: eggplant parmesan
INGREDIENTs:
- 1 aubergine
- about 100 ml of tomato sauce
- grated parmesan cheese
PREPARAtion:
Cut the aubergine in a half, remove the pulp and put it aside. Flavour the empty aubergine with salt and olive oil, then put it in the oven for 20 minutes at 180°C.
In the meanwhile, cook the tomato sauce in a pan with some oil and a garlic’s clove. If you want, add some basil too.
Cut the pulp of the aubergine into small cubes and let them brown in a pan.
Take the aubergines out of the oven and fill them by layering the tomato sauce, the pulp and some grated parmesan cheese until you reach the top.
Put them in the oven again for 15 minutes or until the parmesan cheese is completely melted.
ENJOY!
If you want to read other recipes, check our website and if you like it, SHARE IT!