In Slovenian cuisine, salad plays a very important role, almost as much as soup, which is an important prelude to a real home-cooked meal. The salad is an essential accompaniment to the main course, and it is a matter of habit or taste when and how it is eaten, some before the main course, some …
For me, barbecuing is next to impossible without delicious roasted red peppers on the grill. You can consider such a strong salad as a healthy lunch that will include little protein and lots of vegetables. And a piece of bread on top to keep the measure full. We will also catch up with the useful …
Foods that are prepared in winter as stews and other spoon dishes, such as riquette, are prepared slightly differently in spring and summer. Barley porridge is simply delicious if added to spring vegetable soup, but it can be used as the base for an excellent vegetable salad that can be served cold or warm. For …
Cold salads that are rich enough to saturate but aren’t too large in quantity or temperature in that midday heat spike are great in the summer. You can add more vegetables and, if desired, additional protein (mozzarella, feta, tuna, etc.), but it is completely sufficient as it says in this recipe. You can …
#recipe Rice, chickpea, cucumber and tomato salad Read More »
In Slovenia, we are used to simple salads. Most salads play a secondary role and are mostly only seasoned with vinegar and oil. Today’s salad is a little different. It contains different flavors, combines vegetables and fruits – mango goes well with buckwheat porridge – and different textures – buckwheat porridge and mango are …
Salad with buckwheat porridge, mango, walnuts and orange sauce Read More »
Also in my second post of this year, I suggest you prepare a dish that is not heavy, not too caloric, but still good. Fantastic even. It contains tender proteins – shrimps and eggs, a refreshing filling and excellent carrot noodles, which you can prepare with a vegetable peeler. You can make a …
Light salad with garlic prawns, carrot noodles and egg Read More »
Ingredients : 3 larger raw beets juice of 2 lemons or juice of a large juicy orange a large spoonful of honey spoon of mustard a little olive oil for cooking Preparation: First prepare a soup by squeezing the juice of a lemon or an orange. Add honey, mustard and mix well. Peel a squash, …
Ingredients : 200 g of frigole (pasta in the form of Sardinian balls) salt, pepper, a small stalk of celery 1 red pepper and one yellow 2 cucumbers and a young onion 4 asparagus half an avocado, an apple, a pear after a handful of fresh mint and parsley 60 ml olive oil and a …
Monday lunch tip: fregola salad with vegetables and fragrant herbs Read More »
Summer is sometimes no better than lettuce. And not just the typical ones: green vegetables in oil and vinegar. Or some greens with a few tomatoes and maybe grated carrots. We are talking about a mixed salad that saturates with a piece of bread. At least for a lighter lunch or dinner. Of course, …
Spring-Summer salad with corn garnish, mozzarella and basil Read More »
Salads can be on the menu all year round. To prepare a salad, of course, always adjust seasonal ingredients, but never forget the wonderful toppings that are actually what make a salad. Check out an interesting blog post on salad dressings. This salad consists of: • Lettuce: motovilec and red chicory are …
