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5-Ingredient couscous
INGREDIENTS
- 100 g of whole grain couscous
- 200 g of tuna in its own juice
- 50 g of dried tomatoes
- 50 g of olives
- a small handful of fresh herbs (coriander or basil)
METHOD
- Pour boiling water over the couscous in a bowl, using twice the volume of the couscous (approximately 200 ml), and cover the bowl for 5 minutes.
- Stir drained tuna, finely chopped dried tomatoes, olives, and chopped herbs into the cooked couscous.
- Mix well and serve immediately or refrigerate. It tastes great both warm and cold.
- When serving, drizzle the couscous salad with high-quality olive oil.
Chinese-style meat lunch
INGREDIENTS
- 750 g of pork meat
- onion
- 2 tablespoons of tomato paste
- 3 tablespoons of soy sauce
- oil
- 1 tablespoon of all-purpose flour
- 1 and a half cups of water
- coriander
- turmeric
- chili
- black pepper
- salt
- ginger
- frozen Chinese vegetables
METHOD
- We slice the meat into thin slices and fry it briskly in oil. Add onion, finely chop half and slice the other half into half moons. Fry until the water evaporates.
- Add tomato paste, soy sauce, mix, and sprinkle with flour. Mix again and add water. Season with spices and you can add ginger.
- Cover and simmer over low heat for 30 minutes. Towards the end, add frozen vegetables (preferably a Chinese mix, but you can also use fresh) and let it simmer until cooked. Serve best with rice or noodles.
Creamy leek soup
INGREDIENTS
- 3 tablespoons of oil
- 1 large onion
- 2 carrots
- 2 parsley roots
- 1 fennel
- 1/2 celery
- 1 leek
- 1.2 liters of water
- 4 bay leaves
- dill
- salt and pepper to taste
- walnuts
- honey
METHOD
- We wash, peel, and dice the vegetables. In a pot, we heat up some oil and sauté the onion until translucent. Then we add the vegetables and sauté everything for 2-3 minutes. We add a bay leaf and spices. We pour in water and simmer for about 15-20 minutes until the vegetables soften.
- We season according to preferences and add dill, omitting it if not preferred. We flavor the whole soup with walnuts in honey on the plate. We can toast the walnuts slightly in a dry pan. This unusual combination elevates a rather ordinary soup to a masterpiece.
Easter schnitzels
INGREDIENTS
- pork or chicken meat
- salt and pepper
- flour
- egg
- breadcrumbs
- 2 grated potatoes
- 1 clove of garlic
- pork lard/oil
METHOD
- If necessary, the meat should first be tenderized, seasoned with salt, and peppered. Then, coat it in flour. In another bowl, mix the egg and grated potatoes together with a clove of garlic.
- Next, coat the meat, and finally, roll it in breadcrumbs and press it down well. If desired, repeat the breading process. Then fry the schnitzels and place them on a paper towel to soak up excess oil. Finally, you can sprinkle the schnitzels with grated cheese. Serve with salad and potatoes.
Simple cold tzatziki sauce
INGREDIENTS
- 1/2 cucumber
- 1 jar of Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 3 cloves of garlic
- salt
- pepper
METHOD
- We chop the cucumber into very small cubes. If you want to get rid of excess moisture, you can salt it and then drain the excess water with a paper towel.
- To the cucumber, add crushed garlic, oil, lemon juice, and Greek yogurt. Mix everything together well, season with salt and pepper. Taste it and if necessary, adjust the seasoning. Optionally, you can also add chopped dill.
Rice & spelt pancakes
INGREDIENTS
- 3 nectarines
- Butter
- NutsUP Cocoa & Stevia
- A pinch of baking soda
- Cane sugar to taste
- 400 ml rice milk
- 180 g spelt flour
- 2 eggs
- A pinch of salt
- 1 tsp cinnamon
METHOD
- In a bowl, first whisk together the milk and eggs. Then add flour, salt, cinnamon, and baking soda. For a sweeter taste, you can add a bit of sugar—we used a tablespoon of powdered cane sugar.
- Mix all the ingredients together to form a batter. It’s best to use a mixer to ensure the batter is smooth. Make sure the batter is not too thick; otherwise, it won’t spread well in the pan. If it seems too thick or too thin, adjust by adding more milk or flour, respectively.
- Grease a skillet with butter or a little oil and pour a ladleful of batter onto it. Cook the pancake on both sides until golden brown. From this quantity, you should be able to make 10 smaller pancakes.
Spring soup
INGREDIENTS
- Half a teaspoon of basil
- Half a teaspoon of savory
- A pinch of nutmeg
- 2 tablespoons of lemon juice
- A pinch of cinnamon
- Broth
- Water
- 2 cups of pumpkin
- 3 potatoes
- Cauliflower
- A quarter of a cabbage head
- Zucchini
- Onion
- 2 cloves of garlic
METHOD
- We chop onion, garlic, zucchini, and pumpkin. Cauliflower is divided into florets, and cabbage is sliced traditionally. Potatoes are peeled and diced.
- We cook the vegetables with herbs and spices in a pot for about half an hour until the pumpkin is soft, almost falling apart. We stir and add broth to taste.
- When the soup is thickened, we add lemon juice and adjust the seasoning if necessary.
Torn pasta with bacon and bryndza
INGREDIENTS
- 2 eggs
- ½ kilogram of coarse flour
- salt
- warm water
- potatoes
- bacon
- spring onions
- bryndza
METHOD
- We prepare a dough from flour, eggs, salt, and lukewarm water, which we roll out into a thin sheet. We cut it into strips, either smaller or larger, depending on preference; some people tear them to avoid a completely uniform appearance.
- We place them in salted boiling water and let them simmer until they float to the surface.
- Meanwhile, slice and fry the bacon and cook the potatoes into small pieces.
- We drain the torn pasta and transfer them to a bowl, drizzling with the bacon drippings. Then, we add bryndza and can also garnish with spring onions or add sour cream.
Quick baked stuffed potatoes
INGREDIENTS
- 150 g of feta cheese
- 100 g of bacon
- 1 handful of baby spinach
- 5 large potatoes
- 1 egg shredded mozzarella
- salt
- pepper
METHOD
- We wash the potatoes, leaving the skin on, and partially cook them until they are almost tender. Then, we cut them in half and hollow them out. In a bowl, we mix the insides of the potatoes with salt and pepper, adding feta cheese and finely chopped crispy bacon.
- We also add spinach, and if desired, finely diced onion. Then, we add an egg, mix well, and use this mixture to fill the potatoes. We sprinkle them with mozzarella and bake at 200 degrees Celsius until they are golden brown on the surface. They can be served with sour cream, for example.
Fresh Zucchini-Avocado Soup
INGREDIENTS
- 60 g of avocado
- 70 g of zucchini
- 30 g of celery
- shallot
- garlic clove
- broth
- seasoning
- salt
- lime juice
- cream
- oil
METHOD
- We heat the oil and sauté finely chopped shallot and garlic in it. We peel the avocado and zucchini and add them to the pot.
- We gently stir and pour in the broth. We season with salt and spices.
- We simmer until soft, and then blend thoroughly.
- To smooth it out, we add cream.