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!

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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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Asparagus frittata. A good choice for any time.

  1. A few asparagus spears,
  2. Four eggs,
  3. A tablespoon of butter,
  4. A tablespoon of cream,
  5. Two tablespoons of  Parma cheese or Pecorino,
  6. Salt and pepper,

Blanch asparagus in lightly salted water for 1-2 minutes. Drain and refresh under cold water. Whisk eggs in a bowl with cream and cheese and season with salt and pepper. Add to pan and cook over low heat for 5-8 minutes, or until almost set. Place under a hot grill and cook until golden. Two portions. Yummy!

fritt


Photo by Stella Grzela