Tuesday, 29 April 2008 by
Lore
Ingredients for 10 little breads
- • ½ cup + 7 heaping spoons of flour (that’s a total of aprox. 1 ½ cup of flour according to mom
)
- • Salt – to taste (about 1 ½ tsp should suffice)
- • 8 Tsp milk
- • 1 tsp baking powder
- • 2 egg whites
- • 100 g/ 3.5 oz farmers’ cheese
- • 100 g/ 3.5 fresh mozzarella cheese – mashed with a fork
- • 3 heaping tsp of sour cream
- • 2 Tbsp brown flax seeds
- • 2 Tbsp chopped fresh dill
- • Freshly ground pepper mix (white,black,green,red)-to taste
- • 1 egg yolk
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Wednesday, 23 April 2008 by
Lore
Ingredients for 4 toasts
- • 4 wholegrain rye toasts
- • 1.7 oz /50 g low fat farmers’ cheese
- • 1 tsp fresh dill – chopped
- • 1 handful /3 Tbsp of celery root (cut into) sticks
- • the juice of half a lime
- • a few/ 1 Tbsp of beet (cut into) sticks
- • 4 half an inch thick eggplant slices
- • A drizzle of olive oil
- • Freshly ground pepper mix (green, red, black and white)
- • A few shreds of red cabbage
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Tuesday, 15 April 2008 by
Lore
Ingredients (serves 2)
- • 4 eggs
- • 1 ½ Tbsp fresh dill – chopped
- • 1 tsp herbes de Provence
- • 1 Tbsp fresh parsley – chopped
- • 15 cherry tomatoes
- • 50 ml / 1.7 oz milk
- • 4 spring onions (or scallions)
- • 1 large orange bell pepper
- • Salt –to taste
- • Fresh ground pepper-mix (black, white, red and green) - to taste
- • 2 Tbsp grape seed oil
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Saturday, 12 April 2008 by
Lore
Another post that will hopefully bring spring at your table. Year after year I sit and watch as spring is getting shorter and shorter here and that’s something that doesn’t make me a happy girl. I even expect not to have any spring at all soon and just pop into summer without this wonderful “introductory” season. It’s like I can feel these spring days getting fewer and fewer. I for one have always preferred the shy warmth of spring over the melting heat of summer but the weather doesn’t care about my preferences so I’m determined to enjoy spring until its last shy sunshine. And I’m starting with the “hang on to spring” salad.
Today’s post is my second contribution to the Nutriferia Roundup: Springtime salads. Don’t forget to participate until the 17th.
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