The Green Kitchen of David Frenkiel&Luise Vindahl

My youngest daughter, Katrin, has always been special, in many ways. She is an adult now, has her own shop and has learned how to become responsible. Our path was not an easy one. I read a lot of books to become less ignorant and more creative in dealing with puberty. She will be better prepared as I was😎.

She is gifted with the talent of buying presents, even in times she didn’t have any money. I love it when presents have a personal touch which make you smile or emotional even years after.

The Green Kitchen cookbook is a lovely gift for docV, and on the first page I find this personal touch as extra🥰.

The first meal, a quick cold salad, becomes an easy warm winter salad.

Chop 500 grams of broccoli in little roses and pieces. Wash 400-500 grams of small potatoes. Cut in halves. Put on baking paper. Add 4 chopped garlic cloves, 1 chopped red onion, 1 chopped chili, 75 grams of raisins and 75 grams of mixed seeds/nuts (pumpkin, sunflower, pine nuts). Mix with a drizzle of olive oil. Bake in the oven at 180° for 30-40 mins.

Remove the seeds of a pomegranate. Mix 125 grams of greek yogurt with pepper and salt.

Serve for 2p. Thanks, Katrin, for your personalised present 🤗

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