Homemade flatbread and red or green pesto, a Mediterranean recipe for your health.

I have included the recipe for green rocket pesto in an earlier entry. Today we will deal with red pesto made from dried tomatoes and almonds served along with homemade flatbread.

  1. Half a cup of dried tomatoes in olive oil.
  2. Some almonds.
  3. Clove of garlic.
  4. A handful of grated Parma cheese.
  5. A few tablespoons of olive oil, fresh rosemary and pepper.

We make flatbread from wheat flour and water, kneading a soft, well-kneaded dough. We roll out the dough into small pancakes and fry in a very hot pan on both sides no fat.

Pesto is made by blending all ingredients and adding finely grated Parma cheese at the end. It’s really tasty, simple and fast.

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photo by Stella Grzela

Essential immune-boosting recipe: Beetroot, orange, red onion and walnuts salad.

  1. One young beetroot per person.
  2. A half of orange per person.
  3. A handful of baby spinach leaves per serving.
  4. Small red onion per serving.
  5. A few walnuts.
  6. Olive oil, red vinegar,
  7. A spoon of honey, sugar, salt and peper.
  8. Parsley.

Cook beets in a small amount of water with a spoon of sugar, about half an hour. Lightly grill the oiled onion quarters and finally add nuts and a tablespoon of honey. Leave to cool the beetroot, then peel, cut into wedges and place in large bowl. Add the segmented orange pieces to the beetroot and keep the juice for dressing. Separate the baby spinach leaves and wash thoroughly. For the dressing, whisk together olive oil and vinegar / 1:1 /, one tablespoon of orange juice, a pinch of salt and half of teaspoon of sugar. Season the sliced beetroot and oranges in it.  After five minutes, spread on spinach leaves, put onions and nuts on top, add the parsley and it’s ready! A real vitamine bomb!

beetroot


photo by Stella Grzela

Grilled shrimps with saffron cream sauce.

  1. A few king prawns per person
  2. One shallot
  3. Two tablespoons of whiskey
  4. A quarter of a cup of white wine
  5. One cup of cream 18%
  6. One teaspoon of saffron
  7. One tablespoon of butter, salt and pepper

Melt the butter over medium-low heat. Add the shallots and cook stirring 3 to 5 minutes, do not caramelize them. Add the whiskey and cook it down, add the wine and saffron. Heat, stirring, until the alcohol evaporates, another 2 or 3 minutes. Add the cream and cook, stirring to reduce the sauce. Finish the sauce with salt and pepper.

Peel the prawns, brush with oil and grill on both sides.
Serve prawns with sauce, baguette and white wine.
krew

photo by Stella Grzela

Butternut squash with pecan nuts and blue cheese.

  1. 1 kg / about 2,2 lbs / butternut squash per two servings
  2. A handful of pecan nuts
  3. Half a cup of crushed blue cheese / roquefort /
  4. Two tablespoons of olive oil
  5. A pinch of thyme, salt, chili
Peel and cut the pumpkin into cubes, sprinkle lightly with thyme, fry in low heat pan in olive oil until tender / about 15 minutes /. Put into a bowl, sprinkle with halved pecans and crushed cheese. Season with chili, salt and thyme to taste and mix.
Enjoy!
dynia

photo by Stella Grzela

Goat cheese and pomegranate salad. For Aga, the bravest woman …

  1. A handful of rocket salad for a portion
  2. A few thick slices of apple
  3. Three or four of goat’s cheese rounds
  4. One egg
  5. Some bread crumbs
  6. Half a cup of pomegranate seeds
  7. Olive oil, balsamic vinegar, honey

Prepare the dressing by whisking together all ingredients until smooth: two tablespoons of olive, one teaspoon of vinegar and a teaspoon of honey. Crack the egg into a bowl and use a fork to lightly whisk. Place the breadcrumbs on a separate plate. Dip the goat cheese in the egg and the breadcrumbs and press firmly to coat on both side. Fry until golden brown and crispy, about 2 minutes on each side. Arrange the garden rocket on the large plate, apple slices and cheese, sprinkle with pomegranate seeds and pour the dressing and it’s ready to eat.

I like lightly grilled apple slices, but they can be fresh.
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Turkey fillet with pumpkin and wild mushrooms.

  1. One turkey fillet per two servings
  2. A handful of dried wild mushrooms or few frozen ones
  3. A small bowl of diced pumpkin
  4. Olive oil, butter, salt and black pepper

Dried mushrooms soak in little amount of hot water for 10 minutes. Frozen ones cut in thick slices. Fry the pumpkin on butter (medium heat) and simmer till it gets almost soft. Add mushrooms and fry for 5 minutes sprinkle with salt and pepper. Grill the sliced turkey seasoned with salt and pepper. Serve promptly with eg. thick barley groats and some rocket salad leaves and wine.

kasza


photo by Stella Grzela

Fried bananas in orange sauce. An unusual dessert for a hedonist.

  1. Two bananas for two servings,
  2. Two oranges,
  3. Three tablespoons of clarified butter,
  4. Two or three tablespoons of cane sugar / Demerara /,
  5. Two tablespoons of brandy or cognac,
  6. A pinch of cinnamon,

Squeeze the orange juice. Peel the bananas and slice them in half. Fry in butter on both sides in a pan, then put aside. Pour sugar into the pan and lightly caramelize, pour cognac and evaporate when stirring. Then add the juice, sprinkle with cinnamon and reduce the sauce till a slight thickening / about 5 minutes /. Put the bananas into the sauce and heat them. Serve warm, why not with a glass of cognac / who still drinks cognac today? /.

banaoran


photo by Stella Grzela

A unique snack from herring in oil.

  1. Marinated herring in oil or salted herring fillets without skin,
  2. Olive oil or linseed oil extra virgin,
  3. Lemon juice,
  4. Apple, caper apples, onion,
  5. Freshly ground pepper.

This is a simple recipe, but its preparation time depends on the output products. If you can buy herring marinated in oil, simply remove it from the marinade and dry it. Salted herrings require soaking in water / a large amount of boiled and cooled water for an hour or a few rinses to get rid of excess salt /. Then marinate them in little lemon juice for one hour in the fridge. To serve the dish I use extra virgin linseed oil, thinly half-sliced apples, large capers and blanched onion. Sprinkle the dish with freshly ground pepper. A real vitamin bomb.

her1


photo by Stella Grzela