Nuta, a must-have for resting while cooking

Nuta is the perfect stool to accompany us in the kitchen: it takes up little space, it’s sturdy, elegant and discreet. When meeting friends, we don’t know why, we tend to gather in the kitchen. That’s why Nuta is a must-have.

Inspired by the colors of Nuta stools, here are 4 unique recipes in which colors are the focus. Enjoy these creations where the visual and the gustatory aspects merge, representing the essence of each color in our modern and minimalist stools.

White: turnips, garlic and fennel make a soft and nourishing cream.

^Ingredients:

^{Extra virgin olive oil, garlic, fennel, turnips, vegetable stock, salt and pepper.}

Heat the olive oil in a large saucepan over medium heat.

Add the chopped garlic and stir fry it until aromatic, about 2-3 minutes.

Then add the diced fennel and stir fry it with the garlic for about 10 minutes, until tender.

Then add the diced turnips and cook together for another 10 minutes until lightly browned.

Add the vegetable stock previously made from the fennel and turnip leftovers until it covers the ingredients and bring to a boil.

Reduce the heat and simmer over low heat for about 20-25 minutes until the vegetables are done.

Blend the mixture with a blender until smooth and homogeneous.

Taste and add salt and pepper to taste.

Red: peppers and tomatoes are, along with white onion, the salad par excellence of Mallorca: “el trempó”.

^Ingredients:

^{Extra virgin olive oil, salt, pepper, tomatoes, green peppers and white onion.}

In a large bowl, peel the tomatoes and cut them in small pieces while keeping all the juice they make. Dice the peppers and white onion as well.

The proportion of the ingredients is up to you, but the tomato must be the highlight.

Dress with extra virgin olive oil, salt and pepper.

This simple salad can be complemented by adding tuna or by mixing cooked lentils or chickpeas.

Green: avocados and green tomatoes, both from tropical America, and prawns are the components of a fresh salad.

^Ingredients:

^{Extra virgin olive oil, salt, black pepper, paprika, lemon, lime, avocados, a mango, green tomatoes and prawns.}

Prepare avocados, green tomatoes and prawns separately.

Put the diced avocados in a bowl and squeeze half a lime over them. Add salt and pepper to taste and stir.

In another bowl, put the diced tomatoes. Dress with extra virgin olive oil, salt, black pepper and a little paprika.

In another bowl, put the diced mango and dress with extra virgin olive oil and salt.

Spread the peeled prawns on a plate and dress them with a little oil and a squeeze of lemon.

Prepare the dish using a steel cooking ring, making a layer of avocado, tomato and mango. To finish, cover it with the prawns.

Black: recipe with eggplant and black potatoes. A base for baked sea bass.

^Ingredients:

^{Extra virgin olive oil, salt, black pepper, aromatic herbs, lemon, potatoes, eggplant and sea bass fillets.}

Wash and cut 3 large black potatoes and 1 large eggplant into thin slices.

Mix the slices in a bowl with 2 tablespoons of olive oil, salt, pepper, aromatic herbs and a squeeze of lemon according to your preference.

Let stand 4 hours in the refrigerator.

Heat the oven to 200°C.

Spread the potato and eggplant slices on a baking sheet.

Bake for 25-30 minutes at 200°C until tender and lightly browned.

Then add the two sea bass fillets, well cleaned and seasoned with salt and pepper, and bake for 15 to 30 minutes depending on their weight.