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.

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photo by Stella Grzela

Cream of green peas soup with pesto.

  1. A cup of cooked peas
  2. A young onion
  3. Two teaspoons of green pesto
  4. One teaspoon of lime juice
  5. A little olive oil, a pinch of sea salt and pepper

Chop the onion and fry lightly in olive oil. Blend all components with adding 3/4 cup of water. Boil the soup and add a spoon of olive oil.

Serve the cream sprinkled with Parma cheese or parsley with toast. Yummy!
Recipe for two bowls of soup.
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Photo by Stella Grzela

Spinach, walnuts, grapes and blue cheese salad. Superfood for gourmets.

  1. Two handfuls baby spinach
  2. A handful of red grapes
  3. A few chopped walnuts
  4. A few cubes of gorgonzola cheese / Italian blue cheese /
  5. Crushed one clove of garlic
  6. Two tablespoons of olive oil, a tablespoon of lemon juice
  7. Half a teaspoon of sugar, salt and pepper to taste

Mix all the ingredients, blend the lemon juice with garlic, sugar, a small pinch of salt and pepper, pour the salad and enjoy!

As an addition, you can serve a baguette or toast and white rose wine. The recipe for one serving.

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photo by Stella Grzela

Fig salad with garden rocket, Parma ham and goat cheese.

  1. One fig per serving
  2. Two slices of Parma ham
  3. Five cubes of soft goat cheese
  4. A handful of rocket salad
  5. Lemon, honey and olive oil for the sauce
Baguette and white wine, I would choose Portuguese Douro as recommended additions.
Mix the sauce adding a teaspoon of honey, place the ingredients on the plate decorating with a cut in four fig, pour the dressing and ready. Simple? And what a delicious one!
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photo by Stella Grzela