Strawberries, raspberries and broad beans are a symbol of summer for me. I like eating broad beans hot from the pot just after cooking. I eat them with a passion, forgetting that I should share with my family. Sometimes, my daughter joins me and then there is nothing left to save. We apologise and cook another serving for the rest of the family.


Today I would like to share with you the recipe for a swift snack. I made a refreshing lemon-peppermint salad with broad beans. It is a great combination and the heavy broad beans are a new dimension. It is an excellent idea for lunch at work because it is best cold.


Ingredients:
250g of broad beans
2 tablespoons of lemon peel
4 tablespoons of lemon juice
2 tablespoons of olive oil
a fistful of peppermint leaves
1 clove of garlic
salt and pepper

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Greek salad is one of my favourite supper dishes. I like the combination of tomatoes, olives, feta cheese and roasted sunflower seeds. I never add cucumber to it. Not only because you don't need to add tomatoes and cucumbers to one dish, but also because I really don't like cucumbers. I also love green asparagus spears. Today I decided to mix both flavours, and I made a variation of Greek salad. It was surprising how yummy this meal was.


Ingredients (for 2 people)
2 fistfuls of corn salad
10-12 cherry tomatoes
8-10 black olives
half a red pepper
150g of feta cheese
half a bunch of green asparagus spears
4 tablespoons of sunflower seeds
3 tablespoons of olive oil
salt and pepper

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The spring brings with it commitments. It is worth working off your fat reserves to be able to fit into your summer clothes. It is impossible to hide your small winter sins under big sweaters. So we start immediately, beginning with our supper. Watching your waistline doesn't have to mean only self-sacrifice. Prepare a light, colourful salad with ingredients you like. You can replace mayonnaise with a light sauce or yoghurt. The dish will be beautiful, yummy and healthy.


I prepared one of my first spring salads with spinach, roasted beetroots, feta cheese and orange. I served it with sunflower seeds and a sauce made from orange juice and olive oil.


Ingredients (for 2 people)
3 fistfuls of spinach
2 beetroots
120g of feta cheese
1 orange
3 tablespoons of sunflower seeds
2 tablespoons of olive oil
salt and pepper

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The snap pea looks inconspicuous, so it is often given a wide berth at the market. This is a mistake because it has a lot of interesting properties. It contains a lot of antioxidants which slow down the aging process. It contains lutein which has a positive affect on eyesight, and the B, A, E, K ascorbic acid and folic acid strengthen the body's resistance. The snap pea is also a rich source of potassium, iron, phosphorus, zinc, magnesium and calcium.


The snap pea is the only pea which you can eat raw in the pod. You can boil them in water, steam or fry them. To keep the beautiful green colour of the peas, add a bit of vinegar to the water.


Today I would like to share with you the recipe for a swift snack with fried snap peas. It looks wonderful and tastes even better. You must try it!


Ingredients:
2 fistfuls of snap peas
a clove of garlic
a chili pepper
half a pomegranate
a fistful of cashew nuts
1 tablespoon of olive oil
salt and pepper

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08Mar2019

Obesity is one of the most serious diseases of civilisation, and the amount of overweight people grows bigger year by year. It is worrying that more and more children have a problem with obesity. On the other hand, more and more people are looking after themselves, prefer an active lifestyle and choose their diet carefully. Nowadays recipes for healthy snacks command a good price. It is difficult to come up with an idea for cheap, quick, yummy dishes which are easy to pack for lunch.


Today I would like to share with you the recipe for a new approach to salad. Everyone will enjoy this colourful snack with courgette, tomato and goat cheese on healthy pumpernickel. It is quick, looks grand and tastes great just after preparing and also a few hours later at work.


Ingredients:
3 slices of pumpernickel
1 tomato
150g of goat cheese
6 slices of courgette
2 tablespoons of olive oil
1 clove of garlic
a piece of chili pepper
1 tablespoon of chopped parsley
salt and pepper
leaves of basil

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