Monday: White salad of cucumber: Ingredients: 2 cucumbers, 100 G of soft white cheese with 0% fat, 1 spoon of grape pips oil, chive, salt and pepper.

Cut out peeled cucumbers in very fine plates. In a bowl, mix with the whip soft white cheese, the oil of grape pips, salt and pepper. Harmoniously lay out the discs of cucumbers in 4 cups. Add the sauce and strew with small chive sections.

Roasted (preserved) sweet peppers: Ingredients: 2 large red peppers, 2 spoon of olive oil, salt and pepper.

Heat in the oven the sweet pepper. Let cool them. To peel and cut its in slices of 5 mm . Add the olive oil, the salt and the pepper. Keep it one hour in the fridge.

Stuffed tomatoes: Ingredients: 2 beautiful turkey escallops, 2 section of bolled ham without fat, 2 spoon of grape pips oil, 2 shallots, salt and pepper. In a pan, to make bleach chopped shallots in hot oil. Add chopped escallops and chopped ham. Cook it 10 minutes. Add salt and pepper. Garnish the tomatoes with this thin preparation.

Thursday: Herrings potato salads: Ingredients: 12 vacuum herring nets, 1 large carrot, 1 large white onion, 25Cl olive oil, 8 Roseval potatoes, crushed pepper. Peel carrot, slice it in very fine pieces. Peel the onion and slice it as well in very fine pieces. In a rectangular pot (capacity 1 liter), lay out in successive and repetitive layers the nets of herrings (three by layers), the carrot discs then the onion discs. Strew with crushed pepper and so on (4 layers). Cover with olive oil. Leave 48 hours in the fridge. Be used for the plate and accompany by peeled potato cooked with the vapour.

Farfalles (sort of pasta) with tuna and its small vegetables: Ingredients: 250 gr. Farfalle pasta, 1 carrot, 1 zucchini, 2 tins of tuna with oil (160 gr.), 160 gr. Grated cheese gr. (Light and 25% fat), 50 gr. of capers, salt and pepper.

Make ready the carrots and zucchini in little sticks (julienne). Cook 10 minutes the pasta and this Julienne of vegetables. Drain and pour it in a salad bowl. Incorporate therefore tuna, grated cheese and capers and mix it. Taste it and add salt and pepper.

Wednesday: Salmon in Curl in curl paper: Ingredients: 4 nice darnes of fresh salmon , 4 teaspoon of white wine, salt and pepper. Preheat the oven, 200 degree C Put down each piece the salmon on a sheet of aluminum paper. Sprinkle each piece with a spoon of white wine. diffuse on each piece tarragon, salt and peper. Close hermetically while rolling the aluminum foil. Lay out in the dripping-pan. Cook it 15 minutes. Serve curl-paper in plate accompanied by a puree of spinach (frozen package of 400 gr.).

Calf chop: The cooking of the chops is essential. With an anti-adhesuve pan you don't need to add fat. Seize the meat on the two faces a few minutes, then let cook during 25 minutes, very soft while frequently turning the chop. Salt and pepper. At the end of the cooking the meat will be marrowy, well cooked and slightly caramelized on the surface. serve up with a puree of vegetable.

Thursday: Paella: Ingredients: 250 gr burbot, 250 gr. calamari, 4 chicken legs, 250 gr. fresh pea, 250 gr. rice, 2 large onions, 2 red peppers, 4 cloves of garlic, 50 Cl of meat broth, 4 spoon of olive oil, curry, salt and pepper.

In a large paella pan, make bleach in the olive oil rice, cloves of garlic and chopped onions. Add the broth, the curry, the chicken legs, the pieces of burbot, the pieces of calamari, red peppers cut in fine slices, pieces of tomatoes and peas. Salt and pepper and let cook half an hour. Present in the pan.

Salad of tagliatelli (sort of pasta): Ad salt to the peeled cucumber. Briefly wash the cucumber and slice it in thin pieces. Cut smoked salmon in little strips. Cook the tagliatelli 7 minutes. Incorporate all the ingredients together. Use the pepper of the mill.

Friday: Sea-bream with lemon: Ingredients: 1 sea-bream of 1 kg, 2 onions, 1 lemon, 1 clove of garlic, 2 spoon of olive oil, thyme, parsley, salt and pepper.

Hollow out, empty, wash and wipe sea-bream. Warm the oven, 210 degree C. Make a minced meat with onions, garlic and the parsley. Just make incisions on the back of the fish on each 2 cm and introduce a half-disc lemon. Place it in a big dish. Salt and pepper and have the sheets of thyme around fish. Just add olive oil et cook it an half hour.

The last recipes with be given in the next articles with as well the dessert recipes.