Today I made delicious beetroot burgers. Personally I love beetroots and when I eat them then I don’t need to eat any meet. They are full of flavour and very healthy. If you want me to post recipe as well then just make a comment.
Have you found last berries or fresh fruits in your garden ? Don’t know what to do with them? Make CRUMBLE! I made my crumble with strawberries but you can make it with every fruits you want.
500g fresh fruits
pinch of salt
For the crumble:
50g rolled oats
50g almond flour
Preheat oven to 160 degrees. Prep fruits as needed. In a large bowl, add fruits, salt, cornflour, sugar and add lemon juice and toss until well-combined. Make topping. Mix everything together in a bowl until well-combined. Set aside. Pour fruits mixture into baking pan, then cover with topping. Bake for about 45-60 minutes.
Saturday, beautiful weather! Don’t want to spend all day in the kitchen. Perfect solution for that is to prepare super simple, fresh salad with roasted sweet potato and orange.
sweet potatoes, peeled and cubed
oranges, peeled and segmented
For the dressing:
1 tbsp clear honey
1 orange, juice
2 tbsp olive oil
Heat the oven to 180 degrees. Toss the sweet potato with the olive oil, honey and little seasoning. Spread out on baking tray and roast for about 20 minutes. Add the ceshew nuts for the last few minutes of cooking. Remove from the oven and cool. Mix all the ingredients. Pile into a serving bowl, toppe with the sweet potato and nuts. Mix together the dressing ingredients and drizzle over salad.
What about salmon for lunch time. Today I had salmon with green pie mash for my lunch. Easy to make and the same way very yummy! Green pie mash has georgous splash of colour and with pink salmon looks just perfect.
For the mash:
100g frozen peas
pinch of salt and pepper
fresh parsley and chives
Combine frozen pie, water, salt in a pot. Cook over medium-high heat until peas become tender. Remove from the heat, add butter, herbs and lemon juice. Mash the peas with fork.
Steak is one of me favorite meals to cook. I’m big fan of good quality, juicy beef. Steak is a tricky food to get right.
2 steaks rib eye
100g young carrots
about 8 small asparagus
50g cherry tomtoes
200g small potatoes
Begin by preparing the vegetables. Peel the carrots and potatoes. Potatoes cut in slices. Bringing a large pan of salted water with pinch of sugar to the boil. Blanch the carrots and asparagus for about 6 minutes. Drain them. Boil potatoes but not completly, about 8 minutes. Fry potatoes and carrots on pan with drawn butter. Heat the pan with olive oil. When is very hot place the steak in the pan. After minute flip it to the other side for 1 minute. You will be turning the stek for 1 minute until you feel that it is well-done.
Today my proposition for dessert is pear poeached in red wine with vanilla ice-cream. This is one of my favourite desserts.
2 firm, ripe pears
2 cups dry red wine
2 tablespoons honey
about 5 whole cloves
one cinnamon stick or one teaspoon ground cinnamon
1 vanilla bean
1 tablespoon sugar
In a saucepan combine wine, sugar, honey, cloves, vanilla bean and cinnamon stick. Bring to a boil, reduce heat and simmer for about 5 minutes. Peel the pears, slice them. Place the pears in a poaching liquid, cover, and simmer for about 20 to 30 minutes, turning every 5 minutes. Remove the soucepan from flame and leave to cool. Gently remove the pears from liquid and place on serving dish. Garnish with fresh flowers, spring of rosmery and vanilla ice-cream.
Today I made vanilla Panna Cotta with fresh berries. This dessert is very easy to make and you can present it to your friend on very high standard.
400ml double cream
2 vanilla beans
3 teaspoon powdered gelatin
one lemon zest
Put the double cream and milk in a small pan. Scrape the vanilla beans and add into the cream with sugar and lemon zest. Simmer for about 10 minutes. Remove from the heat and sprinkle gelatine over the hot mixture. Stir until the gelatina is completly dissolved. Divide your mixture into small cups or glasses, then chill them until firm, (it may take about 3 hours).
Prepare pot with hot water. When the desserts are firm I dip the glasses into simmering water for about 3 seconds, then turn them out on a serving plate and garnish with fresh berries.