What a difference, I can’t repeat it enough, to roast vegetables, even for a soup. Clean 500-600 grams of carrots and leave some of the green part. Cut them in halves. Spread on baking paper. Mix with a little drizzle of olive oil and fresh thyme. Bake for 20 mins in the oven at 180°. … More Roasted carrots in a fabulous soup
Start with the polenta. Boil 100 grams of polenta ‘integrale’ in vegetable stock following the instructions. Once well cooked, stop the fire, add 2 table spoons of grated parmesan and black pepper. Spread on a small sized rectangular oven tray in order to create a layer of approximately 1,5cm. Cool down. Clean 600 grams of … More Crispy polenta
Soak 125 grams of green lentils in water, and 50 grams of spelt in another recipient for a few hours. Cover a baking tray with baking paper. Clean 750 grams of carrots. Cut them in halves. Spread on the baking paper. Add a drizzle of olive oil and 1 table spoon of cumin seeds. Bake … More My life would never be complete without at least one oven 😉
Doc V's Healthy Kitchen 