My colleagues from the Hüttenhilfe blog invited me to try their new organic hemp oil. They produced a great oil in a neat bottle. I like the nutty taste the hemp oil has. It goes well with fruity salads.

Preparation time: 10 minutes

difficulty: easy

Preparation:

Cut the cellery into slices. Peel the apple and cube it. Mix both with the tuna fish in a bowl.

Drain the beans and add them to the bowl.

Use a cup to mix the lemon juice, salt and pepper and the mustard. Finally add the oil and mix well.

Mix the sauce with the salad and serve.

Fennel and cauliflower baked is the ideal warm salad but you can also let it cool off or serve it slightly chilled. Feta cheese goes well with these veggies and it does not require much time to prepare.

Preparation time: 25 minutes

difficulty: easy

Preparation:

Heat up the oven to 392 F.

Cut the cauliflower into pieces. Cut the fennel into stripes. Add to a bowl.

Crush the garlic in a mortar with some salt and pepper. Add the fennel seeds, the coriander and the sumac and grind until it has the consistence of a paste. Add some olive oil and mix until all the spices dissolve. Pour this sauce over the vegetables and mix them well.

Put the vegetables onto a baking tray and bake for 20 minutes.

Take the tray out of the oven. Drizzle the cheese and some lemon juice over the vegetables and serve.

I did not know Gomasio until recently, now that I know it though I love using it on salads and pasta dishes. It is a seasoning known well in Asian cuisine that basically consists of sea salt and sesame.

Preparation time: 10 minutes

difficulty: easy

Preparation:

Wash the salad well and spinn it to dry. Peel the apple, cut into quarters and slice.

Put salt, pepper, honey and vinegar into a bowl and mix well until the honey and salt have dissolved.
Mix with the oil and then mix with the salad.

Add the apples to the salad and drizzle the Gomasion over the salad.

Fennel and Rucola pair very well. What fits both of them perfectly is pumpkin seed oil. I have made a dressing with honey, mustard, some vinegar and pumpkin seed oil. A great fresh tasting salad!

Preparation time: 10 minutes

difficulty: easy

Preparation:

Wash the fennel and the Rucola well. Cut the fennel into thin stripes and mix with the Rucola in a bowl.

For the dressing mix the salt, pepper, vinegar, honey and mustard in a cup until the salt and the honey have dissolved. Then add the pumpkin seed oil and mix well. Mix with the salad and serve.

Maybe this is less a recipe than a call for the use of nuts when preparing salads. Like in this case where I used cashew nuts, which I had toasted in a pan for a few minutes. Toasting them helps to develop their flavors. Also the salad gets a bit of a crunch.

Preparation: 10 minutes

difficulty: easy

Preparation:

Wash and spin the salad. Then cut or rip it, however you prefer. Put into a bowl.

Meanwhile toast the nuts in a pan for a few minutes. Toss them regularly.

For the salad dressing add the lemon juice, mustard, salt, pepper, honey to a little bowl and mix well. Once the ingredients have dissolved add the oil and mix once more.

Chop up the nuts and sprinkle them over the salad. Pour the dressing over it and serve.

Preparation time: 10 minutes

cooking time: 30 minutes

difficulty: easy

Preparation:

Boil the potatoes, then peel them.

Meanwhile crush the peeled garlic clove in a mortar with some salt and pepper. Once you have a smooth paste, add the vinegar and the oil and mix well.

Peel the orange and cut into fillets.
Chop the parsley.
Wash the fennel and cut into thin slices.

Put the boiled, still warm, potatoes the fennel, the chopped parsley and the orange pieces into a bowl. Add the garlic dressing and mix well but carefully. Let it sit for a while to soak.

At Cucina Casalinga I discovered an interesting way of preparing cauliflower. What had caught my attention was the anchovy sauce that the cauliflower was served with. The aroma of the baked cauliflower mixer very well with the lemon and garlic in the anchovy sauce. The fish does not taste as strong as expected but adds a bit of salty flavor to the dish.

Preparation time: 5 minutes

Banking time: 25 minutes

difficulty: easy

Preparation:

Wash the cauliflower and cut it in slices. It might crumble a bit but that does not matter. Now place the cauliflower on a baking tray and bake it in the oven for 25 minutes at 400 F.

For the sauce I am adding boiled garlic, lemon juice, some brown sugar and a good sip of olive oil to a mixer and blend it well. Boiling the garlic in water for a few minutes makes it smoother in taste.

Boiled potatoes taste great with this dish.

Lentils are one of my favorite ingredients. I like eating them in warm meals as much as in salads. This salad is reduced to a few tasty ingredients. Peppers and onions develop their aroma while baking in the oven.
They are being combined with lentils and a light lemon and cumin dressing.

Preparation time: 25 minutes + soaking the lentils in water over night

cooking time: 10 minutes

einfaches Rezept

Preparation:

Soak the lentils in water over night. Drain them then bring them to boil in a pot with water. Do not over boil them, they should be al dente.

Wash the peppers and put them in the pre-heated oven at 180 degrees centigrade.

Peel and quarter the onions and also place them in the oven.

Bake the peppers until their skin bubbles. Bake the onion until they are soft and took a bit of colour.

For the dressing mix the lemon juice, salt, pepper, cumin and olive oil in a small bowl.

Put all ingredients into a salad bowl and mix with the dressing.

Sprinkle some chopped coriander or parsley over it.

In Greece Vleeta falls under the category of Chorta which means “weeds”. Botanically it is Amaranth. It is served a lot in Greek cuisine. It is especially healthy as it contains a lot of bitter components. Not everybody likes the bitter taste the plant has once it is boiled. This taste can be helped with adding some bacon and Graviera cheese.

The dish can also be prepared with the green bits of the beet root.

Preparation: 20 minutes

difficulty: easy

Preparation:

Wash the Vleeta and boil it in some water for 3 minutes. Drain well.

Meanwhile dice the onion and fry it with some olive oil. after 5 minutes add the minced garlic. Fry for a minute or two. Now add the Vleeta and stir well.

Fry some bacon in a second pan until crusty.

Dice the cheese and add to the Vleeta. Reduce the heat and melt the cheese. Season with salt, pepper and some drops of lemon juice.

Add the crispy bacon and serve.

A light summer dish that is easy and fast to make. I am a big fan of Bulgur – Cracked wheat. It is very versatile and can be combines with fruit and nuts as well as with veggies. This dish features green beans and a yogurt and cumin sauce.

Preparation time: 20 minutes

difficulty: easy

Preparation:

Wash and cut the beans. Bring water wot boil in a pot and cook the beans until al dente.

Meanwhile bring some water to boil in a pot, add the soup cube. Boil the Bulgur until done.

Crush the garlic with some salt and pepper and turn it into a paste. Add some cumin and mix it with the yogurt.

Drain the Bulgur and mix it with the beans. Add a sip of olive oil, lemon juice, salt and pepper, chopped coriander and parsley.