Tonight I prepare smaller portions of different dishes, mezze. -Tzaziki and a Greek salad: recipes are already on the blog (post of 1st of April). -Patates tiganites = fries Peel the amount of potatoes you need, 400-500 grams for 2p. Cut in wedges and soak in cold salted water, to reduce the starch, for 30-60 … More Mezze night
For 2p marinate 500 grams of boiled beetroot in chopped garlic cloves, fresh basil, pepper, salt and olive oil. Boil 125 grams of good quality lentils in water, with a bay leaf, fresh thyme, 1 chopped garlic, 2 chopped garlic cloves, 1 chopped shallot until al dente. Bake the beetroot in the oven at 180°. … More Lentils, beetroot, on request
For 2p you need : 500 grams of a good tasting pumpkin, 3 beetroots of moderate size, 100g feta, garlic cloves (2 pp?), juice and zeste of 2 oranges, 1 table spoon of honey (I used chestnut honey 1table spoon of dried thyme, some fresh ginger in little pieces or grated if you prefer, 50 … More Pumpkin and beetroot with feta sage crumble
– As a perfect starter mix 150 grams of beetroot, first boiled, 150 grams of potatoes, first boiled, 2 garlic cloves in a blender. Add pepper, salt, 1 teaspoon of dried basil, 1 teaspoon of cumin and mix with 1 raw egg. Cool the mixture in the fridge. Preheat the oven at 200°. Put the … More Burgundy red, wow!
The request for today is beetroot with lentils, and I will go for the easy way using canned lentils. Use a medium beetroot pp. and boil it for minimum 1 hour until it’s soft. Chop a red onion, some garlic, and a spicy little pepper. Marinate a piece of halloumi (also import from Belgium, not … More Real purple veggie day
Doc V's Healthy Kitchen 