Spaghetti with chicory, bacon and garlic crumb
300 grams of spaghetti, 4 tablespoons of olive oil, 200 grams of bacon, 1 onion, 2 cloves of garlic, 600 grams of chicory, 2 slices of stale bread, 1 teaspoon of dried Italian herbs.
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Cook the spaghetti, fry the bacon strips in 2 tablespoons of oil, add the chopped onion and garlic, scoop the chicory through the bacon and cook for 5 minutes.
Meanwhile, grind the bread and bake it in the remaining oil together with the herbs golden and crispy.
Finally, mix in the spaghetti, finish with salt and pepper and sprinkle with breadcrumbs.
SAUCE
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Mustard-dill sauce
Mix with 150 milliliters of yoghurt or sour cream, 1 tablespoon of mustard, 1 teaspoon of honey, freshly ground pepper and 1 tablespoon of chopped fresh dill.
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Spicy tomato sauce
Mix 100 milliliters of tomato ketchup with 2 tablespoons of chili sauce and half a tablespoon of fresh thyme or rosemary.
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Banana dip
Mix with 200 milliliters of sour cream, 1 tablespoon curry powder, 1 tablespoon grated coconut (or coconut milk) and 1 mashed banana.
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Orange-curry sauce
Mix juice and grater of 1 orange and 1 tablespoon
of chopped ginger scraps in syrup with
6 tablespoons of curry sauce and 2 tablespoons
of mayonnaise.
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Pepper sauce
Mix 1 chopped red pepper (without seeds) 1 shredded shallot, a pinch of ground cumin (djinten) 1 tablespoon lemon juice, 2 tablespoons chopped parsley and 5 tablespoons yogurt mayonnaise.
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Green apple salsa
Mix 5 tablespoons olive oil with grater and juice of 1 lemon, 1 tablespoon chopped fresh coriander, 1 spring onion in rings, 1 green apple with peel in small cubes, salt and freshly ground pepper and add 1 avocado cut into cubes if necessary.
Homemade curry paste
It is extra fun to make your own curry paste. Puree all ingredients except the vinegar and oil in a food processor or use a mortar. Add vinegar and oil in a stream and mix well. Store the curry paste in a spotless jar for 1-2 weeks in the refrigerator. You can of course adjust these curry pastes to taste, but below three ideas for around 100 milliliters of curry paste per type. Serve with meat, fish, chicken or vegetables.
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Green one
4 cloves of garlic, peeled
2 shallots peeled and halved
10 green peppers, seeded in pieces
1 bunch of coriander
1 bunch of basil
1 stem lemongrass (sereh), in pieces or 1 tablespoon lime zest
1 teaspoon of laos or ginger powder (djahe)
1 teaspoon cumin powder (djinten)
1 tablespoon groundnut or sunflower oil
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Mild
3 centimeters of ginger root, peeled
2 cloves of garlic, peeled
2 tablespoons coriander powder (ketoembar)
1 tablespoon cumin powder (djinten)
half tablespoon mustard powder or 1 tablespoon mustard
1 teaspoon cayenne pepper
1 teaspoon of salt
1 tablespoon of vinegar
3 tablespoons peanut oil
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Red one
1 onion, roughly chopped
4 cloves of garlic, peeled
6 red peppers, without seeds, in pieces
1 stem lemongrass (sereh), in pieces or 1 tablespoon lime zest
half a teaspoon of cayenne pepper or chilli powder
2 teaspoons of laos or ginger powder (djahe)
1 bunch of coriander
half teaspoon of cumin powder (djinten)
1 teaspoon of nutmeg or turmeric
pinch of freshly ground black pepper
1 teaspoon of trassi (or for vegetarians 1 tablespoon of soy sauce)
3 tablespoons arachied or sunflower oi
Naughty pleasure
Rossini cocktail
Prosecco
Fresh strawberries
For this cocktail recipe you need fresh strawberries. 200 grams of strawberries for 4 glasses. Make the strawberries good clean and press them through a sieve so you can catch the juice. To decorate the cocktail to keep your four strawberries very, place the strawberry on the edge of the glass. Pour the juice of the pureed strawberries in a cocktail, champagne or wine glass and fill the glass afterwards with prosecco. Easy to make and very tasty.
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Herb butter
100 grams of soft butter (butter or low-fat margarine)
4 cloves of garlic
1 dessert spoon of chopped parsley
1 dessert spoon of chopped chives
1 dessert spoon of chopped chervil
1 dessert spoon of chopped dill
a few drops of lemon juice
pinch of aromatic salt
Gently stir the butter in a small bowl. Squeeze the garlic cloves over it. Stir in the garden herbs and lemon juice. Season with a small amount of aromatic salt.
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A delicious, cold, Chinese pasta with a spicy peanut sauce
250 gr pasta
2 tbsp peanut butter
125 ml vegetable stock
2 tbsp soy sauce
3 cloves garlic
1 red pepper
2 spring onions
25 g fresh coriander
The pasta in a large pan of boiling water al dente cooking. Rinse and drain. Setting aside. In a large bowl peanut butter, broth, soy sauce, garlic and chili pepper mix well. Pasta, red pepper, spring onion and coriander add and all creative mix. Put in the refrigerator.
Velvet leek
This is a very simple recipe and everyone likes this very much.
4 well washed leeks cut into rings.
Melt a knob of butter in the pan, about 100 grams and a big dash of Maggie.
Braise the leek rings with the lid closed 20 minutes in the pan.
Remove the pan from the heat and add cornstarch to the leek till it looks like velvet.
Delicious with boiled potatoes and beef.
Delicious gravy
1 clove garlic, very finely chopped.
3 tablespoons red onion, very finely chopped.
2 tablespoons soy sauce.
1 tablespoon balsamic.
1/2 tablespoon honey.
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Different salad with tomatoes and strawberries
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50 g goat cheese
10 strawberries
2 not to large tomatoes
5 mint leaves
2 tsp balsamic vinegar
2 tsp olive oil
salt/pepper
Cut the strawberries in half. Cut the tomatoes into pieces. Cut the Mint finely. Mix together.
Mix the vinegar and oil with salt and pepper. Mix the tomatoes/strawberries.
Crumble the goat cheese over it.
Allow five to ten minutes the flavors and serve.
Beetroot
A very healthy vegetable that not so often is named as favourite vegetable.
A few good ideas.
Beet puree with farm cheese:
Boil red beets with 500 grams 500 grams potatoes until tender. Drain and mash finely with 125 grams of sour cream, salt and freshly ground pepper. Scoop 1 chopped red onion, 100 grams grated mature cheese and 75 gram white raisins. Serve with beef or chicken.
Marinated beetroot with grapefruit:
Grate 4 beetroot coarsely and mix in the juice of 1 orange, 2 tablespoons olive oil sea salt, freshly ground pepper, 1 small bunch of chopped parsley and 1 tbsp. chopped fresh oregano or 1 teaspoon dried Italian herbs. 2 red grapefruits Peel and cut the wedges from the membranes. Halve the wedges and spoon the grapefruit by the beetroot.
Healthy tip
Process nuts in dishes more often, important vitamins, I do in raw vegetables, all in small pieces, cucumber, cherry tomatoes, raisins, nuts, goat cheese, shallot, ginger, and that just what Italian herbs and a little olive oil, that if raw food is healthy and delicious.
