Weekend menu: Surprise everyone with a menu full of color!

Weekend menu: Surprise everyone with a menu full of color!

Getty Images

For this weekend we propose 6 recipes for you to compose the menu you like best. With the color of these dishes you will surprise your guests and with their flavor you will make them fall in love.

Advertising - Keep reading under Cold beet and cucumber soup Getty Images

INGREDIENTS (4 people):
- 3 beets
- 1 Greek yogurt
- 1/4 cucumber
- 1 clove garlic
- 1.5 dl of crushed tomato
- 2 eggs
- Extra virgin olive oil
- Salt
- Pepper
- Dill or parsley

Wash beets well under the stream of cold water. Put a pot on the fire with plenty of water and a pinch of salt. When it breaks to boil, add the beets and cook for 15 to 20 minutes. Remove, let cool and peel. Reserve the water.

Peel and chop the garlic. Cut beets and cucumber, reserving a piece to decorate. Put vegetables, crushed tomatoes and yogurt in the blender glass. Beat until a fine puree. Add 2 teaspoons of oil, salt, pepper and 3 tablespoons of beet broth. Beat again. It should not be too dense or watery, a texture similar to gazpacho.

Put a saucepan on the fire With water and 2 eggs. Let cook about 12 minuros. Remove, peel and cut each egg in half. Cut the cucumber we had reserved in small dice. Serve the soup with the hard-boiled egg on top and cucumber pieces. Garnish with dill
or chopped parsley. Ready!

Rice with lobster Getty Images

INGREDIENTS (4 people):- 300 g of pump rice
- 400 g of rice prawns
- 2 lobsters
- 1 scallion
- 1/2 red pepper
- 2 pear tomatoes
- Saffron
- 1 teaspoon sweet paprika
- Parsley
- Olive oil
- Salt
- 1 hake head
- 2 liters of water

Put a casserole on the fire with water, the peeled rice prawns and a hake head. Cook about 10 minutes, remove the hake, salt and go through the blender. Strain and reserve.

Peel and chop the scallion. Chop the red pepper and some parsley. Grate the tomatoes. Cut the lobster along the side of the legs, without separating the parts. Put a large pot on the fire with a splash of oil and brown the lobster. Remove and saute the vegetables in the same oil.

Add the rice, the paprika and a few strands of saffron. Stir, add lobster and reserved broth. Keep on high heat 10 minutes, reduce heat and leave another 10 minutes

Chicken and lime skewers Getty Images

INGREDIENTS (4 people):
- 600 g of chicken
- 5 files
- Ground black pepper
- Olive oil
- Salt

Wash the chicken well. Dry with paper towels and cut into not very large pieces. If necessary, remove possible nerves.

Mix in a bowl the juice of 4 limes, a pinch of salt, black pepper and two or three tablespoons of olive oil. Add the chicken pieces. Stir with a wooden spoon to mix all the ingredients well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least sixty minutes. The longer it is left, the more flavor it will take. Once out of the fridge, drain the chicken and reserve the marinade.

Insert the chicken pieces on the skewers. Cook on the grill or grill until they are toasted and well served. As they are cooking, with the help of a brush, bathe the chicken pieces with the marinade. Cut a lime into small wedges. Flatten chicken skewers with a pair of wedges

Pickled melva with yellow cream Getty Images

INGREDIENTS (4 people):
- 1 kilo of melva
- 100 g canned cooked chickpeas
- 100 g of sweet corn in grain
- 2 dl of vegetable stock
- 2 garlic
- 1 Scallion
- Chives
- Salt pepper
- 1 bay leaf
- 1 dl of olive oil
- 1 dl of vinegar

Put a saucepan on the fire with cooked chickpeas previously washed and drained corn. Add the vegetable stock and cook about 5 minutes. Do not add salt so that we have a slightly sweet thick soup. Beat and reserve.

Remove the loins of the melva. Cut the loins into eight pieces, removing the spines and salt.

Peel the garlic and cut the onion into slices. Put a casserole on the fire with garlic, scallions, peppercorns and a bay leaf. Add olive oil, vinegar and a splash of water. Cook for 10 minutes and add the melva. Leave five more minutes and remove from heat. Serve the melva on a background of cream of chickpeas and corn and chopped chives

Creamy blackberry and Greek yogurt ice cream Getty Images

INGREDIENTS (4 people):
- 250 g blackberries
- 4 Greek yogurts
- 2 tablespoons sugar
- 2 dl of whipping cream
- Mint leaves

Wash and dry the blackberries. Reserve 50 g of blackberries to decorate. Put a saucepan on the fire with 2 tablespoons of sugar and another 2 of water. Cook the blackberries for 10 minutes over low heat, stirring occasionally with a wooden spoon. Crush the blackberries with a blender and, if desired, go through a strainer to remove the seeds. Let cool. Add the yogurts. Stir.

Beat the cream in another container until it is firmly mounted. Mix the cream with the blackberries and Greek yogurts.

Put the mixture in a container suitable for freezing. Put in the freezer and leave four hours, removing the mixture every thirty minutes, beating it and putting it back in the freezer so that large ice crystals do not form in the ice cream. Serve the ice cream with blackberries and mint leaves

Chocolate and orange sponge cake Getty Images

INGREDIENTS (4 people):
- 150 g dark chocolate
- 210 g of butter
- 300 g flour
- 210 g of sugar
- 6 eggs
- 1 glass of milk
- 1 sachet of baking powder
- 3 oranges
- 1 teaspoon of powdered gelatin
- Salt

Melt chocolate with 150 g of butter. Mix in a bowl the flour, three eggs, milk, 150 g of sugar, melted chocolate, a pinch of salt and yeast.

Preheat the oven to 180 ° C. Fill a previously greased mold with the mixture. Bake 20 minutes. Put a saucepan on the fire with the juice of 2 oranges, 1 dl of water, 20 g of sugar and powdered gelatin. Soak the cake with half of the mixture and set aside the other half.

Heat over low heat half reserved juice, 3 beaten egg yolks and 60 g of sugar. Stir until it thickens. Remove, add 50 g of butter and stir until melted. Pour over the cake and decorate with some orange slices