To puree the soup, I used a hand blender. But you can also use a food processor, stand-up blender or even a nutribullet. Either way, if you see your soup is too thick once it’s pureed, just add in some more broth until the desired texture.

TIPS & TRICKS to Make this Recipe: I topped the soup off with some Greek yogurt and roasted pumpkin seeds. You can easily veganize this recipe by omitting the yogurt or using your favorite plant-based yogurt.

COZY Pumpkin and Potato Soup

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=LueukwzvH9c

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 4 cloves garlic
• 2 carrots
• 2 medium potatoes
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 1 can pumpkin puree 15 oz / 425 grams
• 2 cups vegetable broth 480 ml
• 2 tsp lemon juice
• sea salt & black pepper

EXTRAS

• Greek yogurt
• toasted pumpkin seeds

Instructions

1. Cut the potatoes into bite-size pieces, roughly chop the onion, roughly chop the carrots (peeled) and roughly chop the garlic
2. Heat a stock pot with a medium heat and add in the olive oil
3. After a couple of minutes, add in the chopped onion, carrot and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the chopped potatoes, canned pumpkin puree and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat
4. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
5. After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat
6. Add in the lemon juice, then using a hand blender, puree the ingredients until you get a smooth creamy texture, if your soup is too thick, add in more broth
7. Transfer the soup into shallow bowls, garnish with a dollop of Greek yogurt and some toasted pumpkin seeds, enjoy!

These Chickpea Salad Canapés are what simple and delicious food is all about. We’re talking a ton of great flavors, super easy to make and all done in about 10 minutes. Serve them at room temperature or even chilled. They will hold for up to 3 to 4 days in the fridge.

Chickpea Salad Canapés

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=PukxbXgLXxw

Ingredients

• 1 English cucumber
• 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
• 1 container plain Greek yogurt 5.3 oz / 150 grams
• 1 tbsp dijon mustard 15 grams
• 1/4 cup chopped red onion 40 grams
• 1 clove garlic (finely grated)
• 2 tbsp chopped parsley 8 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper
• handful chopped chives

Instructions

1. Drain the jar of chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they’re semi-mashed, meaning it’s ok if you have little chunks of chickpeas in there
2. Once the chickpeas are mashed, add in the Greek yogurt, dijon mustard, chopped red onion, grated clove of garlic, chopped parsley and lemon juice, season with sea salt and a generous portion of black pepper, mix together until well mixed, then push down on the mixture until you end up with a creamy paste-like texture, add in more yogurt as needed
3. Cut the cucumber (washed & patted dry) into rounds that are 1 cm thick (3/8 inch)
4. Arrange the slices of cucumber in a flat layer, add spoonfuls of the chickpea salad over each slice of cucumber, top each one off with chopped chives, serve at room temperature or even chilled, enjoy!

Algerian Orange Blossom Mouskoutchou

Mouskoutchou is a type of genoise cake, made with both flour and cornstarch, that is typically Algerian.  This is our version of that cake, made with olive oil. 

YOU WILL NEED:

VANILLA CAKE MIX

2 tablespoons corn starch (20g)

WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
1 cup plus one tablespoon mild extra-virgin olive oil (212g)
½ cup milk (120g)
2 tablespoons juice and zest from one small orange
2 teaspoons orange blossom water

INSTRUCTIONS

• Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
• Mix vanilla cake mix and corn starch together until thoroughly combined. Set aside.
• Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
• Add the milk, orange juice and zest, orange blossom water and vanilla cake mix-corn starch blend, then mix on low speed for one minute or until well combined.
• Pour batter into prepared pan and bake for 40-45 minutes until golden brown and toothpick inserted in center comes out clean or with a few moist crumbs.
• Cool in baking pan for 5-10 minutes before unmolding.
• Just before serving, dust cake with powdered sugar.

These Spanish Lentils with Rice, known as Lentejas con Arroz, are filled with flavors, made with simple heart-healthy ingredients and done in a little over 40 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish red wine for an amazing meal.

TIPS & TRICKS to Make this Recipe: For the liquid, I used homemade vegetable broth. But you can also use chicken broth, beef broth or even water. The lentils and rice will hold for up to 3–4 days in the fridge and freeze for up to 3 months.

Spanish Lentils with Rice | Lentajas con Arroz

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=vhnS6IRwD0I

Ingredients

FOR THE LENTILS

• 2 tbsp extra virgin olive oil 35 ml
• 1 small onion
• 4 cloves garlic
• 1 green bell pepper
• 2 carrots
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 2 tomatoes
• 1 cup dried green lentils 130 grams
• 4 1/2 cups vegetable broth 1050 ml
• 1 bay leaf
• sea salt & black pepper

FOR THE RICE

• 3 cups vegetable broth 720 ml
• 1 cup Spanish round rice 190 grams
• sea salt

EXTRAS

• handful chopped fresh parsley

Instructions

TO MAKE THE LENTILS

1. Heat a stock pot with a medium heat and add in the olive oil
2. While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper, cut the carrots (peeled) into small bite-size pieces and finely grate the tomatoes
3. Add the chopped ingredients (except the tomato) into the stock, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato, mix and then simmer
4. In the meantime, add the dried lentils into a fine sieve and rinse under water
5. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rinsed lentils, along with the vegetable broth and bay leaf, raise to a high heat, once it comes to a boil, place a lid on the stock pot and lower to a low heat
   

TO MAKE THE RICE

1. While the lentils are simmering, add the broth into a sauce pan, season with sea salt and heat with a high heat
2. Once it comes to a boil add in the rice, mix together, then place a lid on the sauce pan and lower to a low-medium heat, cook until the rice is done and all the broth has been absorbed (15 minutes in my case, make sure to check package instructions on the rice you are using), then remove from the heat and let it sit for a couple of minutes with the lid, then remove the lid and fluff the rice with a fork
3. Move back to the lentils, after 20 to 25 minutes and the lentils are cooked through, season with sea salt & black pepper, mix together, then remove from the heat
4. To assemble the dish, add some of the rice into a shallow bowl, then add in some of the lentils next to the rice, garnish with chopped fresh parsley inbetween the rice and lentils, enjoy!