"It was so yummy" said my daughter, putting her plate into the dishwasher. I think my daughter is growing up, because a few months ago she didn't even want to look at my favourite dinner salad. Additionally, she used to turn her nose up at kale and nuts. When my son stops grizzling at every dinner, I will announce more Christmas miracles.


I have to give her her due; the salad was really excellent: bulgur, kale, nuts, pomegranate, red onion and a spicy sweet and sour dip. I recommend this salad as a dish on its own, but it may also be part of a main course. It may be served hot or cold.


Ingredients:
4 big kale leaves
100g of bulgur
half a pomegranate
2 fistfuls of nuts
1 small red onion
1 lemon
chili pepper
2 tablespoons of olive oil
3 tablespoons of maple syrup

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Green soups, salads or crepes are associated with the spring. I don't like long and depressing November, when more often it is raining and outside eddy by turns the fog and awful smog. The classic quote is: "too bad, we have such a climate". So, to cope with the autumn sombreness, I prepared a soup with peas and kale that was green like a spring meadow.


My children like pea soup. Usually, I prepare it not too thick and serve with rice, groats or noodles. This time I prepared a creamy soup with roast almond flakes. This soup allowed me to smuggle kale into the meal. My children don't like it, except for crisps with a bit of salt and sesame seeds.


Ingredients:
500g of peas
2 fistfuls of kale
2 cloves of garlic
a piece of leek
1 tablespoon of butter
1l of vegetable stock
salt and pepper
almond flakes
natural yoghurt

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Kale is a kind of cabbage. It contains the biggest amount of calcium of all the vegetables, and it also doesn't contain oxalates. It is a valuable ingredient in preventing osteoporosis. Kale can be fried, baked or blanched, and the young leaves are great raw. It is excellent as a filling ingredient for pies and soups.


Today I would like to share with you the recipe for an easy salad, served hot and prepared with a few ingredients. It will excellent for lunch in the office. You only need to heat it up a bit.


Ingredients:
100g pearl barley
1 clove of garlic
2 fistfuls of kale
150g of small mushrooms
a couple of black olives
a few pistachios
1 tablespoon of butter
1 egg
salt and pepper

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We like fish. In a restaurant when we can choose the dishes, we often order fish. We choose them not only for their goodness but also for the gustatory value. The availability of salmon means that we eat it very often. Luckily it is my children's favourite fish too.


Today I would like to share with you the recipe for an easy fish dish which both looks and tastes great. The simplicity of serving is an advantage of this dish. You needn't bother to arrange the dish on the plate. Quite the opposite – it's enough to take the dish from the oven, tear open the parchment paper and then you can eat.


Ingredients (for 4 people)
800g of salmon without the skin
2 bright leaves of savoy cabbage
16 thin asparagus spears
8 small potatoes
2 carrots
2 cloves of garlic
1 onion
4 slices of lemon
a few leaves of parsley
a few cherry tomatoes
4 teaspoons of butter
thyme, rosemary
salt and pepper

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Autumn is a colourful time. Peppers, tomatoes, carrots and pumpkins have intense, warm colours. It is worth classifying autumn beetroots in this group. Salads and soups have an unwonted, strong colour due to them.


I have prepared cream of beetroot soup a few times. Usually I add lemon juice, but I try not to add any ingredients which could change the taste of the beetroots. This time, inspired by a recipe from http://www.jadlonomia.com, I took a chance. I added coconut milk, chili pepper, onion and garlic to this soup. I served it with beetroot salad with orange juice and peppermint. I don't regret the changes; the soup was excellent.


Ingredients
5 beetroots
1 tin of coconut milk
1 onion
chili pepper
1 clove of garlic
1 tablespoon of olive oil
4 tablespoons of orange juice
2 tablespoons of chopped peppermint leaves
salt and pepper

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