18Feb2019

Until recently I have eaten cauliflower in pancakes, as a side dish or in soup. Today, for the first and definitely not the last time I prepared a quick lunch dish with roast cauliflower.


This dish is exactly what I like best: it is quick, easy to prepare and it doesn't have any sophisticated ingredients. You need only rub a cauliflower with seasoning, roast it, sprinkle it with parsley and after 40 minutes you have a delicious, filling dish. The added chickpeas make this an ideal dish for vegetarians.


The recipe for this dish comes from http://www.jadlonomia.com.


Ingredients:
1/2 cauliflower
1 tin of chickpeas
a couple of cherry tomatoes
chopped parsley
sauce:
2 – 3 tablespoons of oil
1 teaspoon of soya sauce
1/2 teaspoon of powdered sweet paprika
1/3 teaspoon of powdered coriander seeds
1 teaspoon of maple syrup
1 teaspoon of Worcestershire sauce
salt and pepper

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A few weeks ago I appreciated the sophisticated taste of salad with the absolute minimum of ingredients. Roast radishes with a small amount of seasoning, roast almond flakes and parsley have been a hit in our home. I prepare it often for a snack or light supper. It doesn't matter which season it is. You can buy good quality radishes all year round.


Today I would like to share the recipe for roast carrots. In salads which I like there should be something soft, crunchy, sweet, spicy and slightly sour. Salad with roast carrot is exactly so. Carrots, pomegranate, chili pepper and roast cashew nuts are an excellent combination.


Ingredients (for 2 people)
6 carrots
pomegranate
half a chili pepper
1 clove of garlic
3 tablespoons of chopped parsley
a fistful of cashew nuts
1 teaspoon of cumin
1 teaspoon of thyme
4 tablespoons of olive oil
salt

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Each of us has their own favourite types of apples. Some like them tender and sweet and some like apples which are hard to bite into. To this day I remember the taste of the apples which grew in our garden. Many of these old types aren't there anymore. Now there are new ones, but I remember with affection the September packed lunch when I got a sandwich with a crunchy roll and a garden-fresh apple.


We like hard juicy and sweet apples. Such apples are excellent for the salad which I would like to recommend today. The recipe for this dish comes from the monthly "Moje gotowanie" ("My cooking").


Ingredients (for 2 people)
half a butternut pumpkin
4 tablespoons of olive oil
1 tablespoon of chopped chili pepper
1 tablespoon of rosemary
2 apples
1 fennel
2 fistfuls of mixed nuts
4 tablespoons of chopped parsley
3 tablespoons of lemon juice
salt and pepper

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Once we waited for the first early vegetables as impatiently as for tomatoes or strawberries. Now we can buy fresh radishes all year round, so they aren't anything special. However, we like them. We like them in cottage cheese with chives and also as an ingredient of cold soup or spring salads.


Today I would like to share with you the recipe for an excellent snack with... hot radishes. We know that radishes are very yummy when we bake them with our favourite herbs in the oven. They are excellent just after baking. But if we add a bit of parsley, lemon and roasted almond flakes it could turn into an unusually easy salad.


Ingredients (for 2 people)
bunch of radishes
2 tablespoons of olive oil
half a teaspoon of lemon juice and zest
1 teaspoon of chopped parsley
chili pepper
3 tablespoons of roasted almond flakes
salt and pepper

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The pumpkin is the kitchen queen of the autumn. In October and November it is often in my kitchen. I like its gentle taste and beautiful colour. This year, as well as traditional pumpkin soup with coconut milk which I have prepared a few times, I have been making pumpkin salads. These colourful, yummy dishes are an excellent autumn proposal for a light dinner or supper. If you would like to prepare something richer, add some pieces of roast meat to the salad. I assure you that your associates will envy the contents of your lunch box.


Today I would like to share with you the recipe for an autumn salad with pumpkin, quinoa, spinach and pomegranate. I add also feta cheese and my favourite roast cashew nuts. Simple vinaigrette is the finishing touch for the yummy dish.


Ingredients
half a butternut pumpkin
2 tablespoons of olive oil
1 tablespoon of chopped rosemary
salt and pepper
half a pomegranate
100g of feta cheese
100g of quinoa
200g of spinach
a fistful of cashew nuts
1 tablespoon of butter
vinaigrette

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