noodle rucola salad

i n g r e d i e n t s :

• "penne" noodles
• rucola
• grated parmesan
• sun-dried tomatoes
• pine nuts
• salt, pepper, aceto balsamico (or vinegar)

p r e p a r a t i o n :
very simple!

wash the rucola and cook the noodles

roast the pine nuts on a frying pan until they turn gold brown

when everything has cooled off, mix all ingredients on a salad bowl, adding the sun-dried tomatoes and the grated pamesan to it.

spice it with pepper, salt (if necessary) and a bit of aceto balsamico. enjoy the salad and the summer!

beetroot salad with banana and walnuts

summer is coming and nothing better than eating a delicious salad for lunch on hot days. and this salad isn't only delicious, it is exotic and healthy!

i n g r e d i e n t s :

• 3-4 medium size beetroots (cooked)
• walnuts
• 1 banana
• goat cheese
• pumpernickel

p r e p a r a t i o n :

on medium heat, mash a banana in a frying pan, let it cool off a little.

grate the beetroots, be careful not to grate it too fine.

add them to the mashed banana.

crush the walnuts into smaller pieces and add it to the frying pan. mix everything.

serve on a plate with goat cheese and pumpernickel. enjoy!

vinegret salad

cold vegetable salad, good on its own or as a side dish (very filling)

i n g r e d i e n t s (for 3-4 persons)

• 2 medium size (or 1 big) beetroot
• 2-3 medium size potatoes
• 1 carrot
• 4-5 salted cucumbers (or gherkins, but then use more, they're small)
• small can (or half of a usual can) of green peas
• 3 tablespoons of sunflower oil

p r e p a r a t i o n

boil beets, potatoes and a carrot. don't skin them, just wash and put in a pan together. once the water is boiling, set a small fire and boil the vegetables until they're ready (try with a fork). beetroot usually needs more time, so after 20-25 minutes of boiling remove potatoes and a carrot from the pan and boil the beet for another 10-15 minutes.

n o t e: you can skin potato and carrot before boiling, but then you'll have to boil all in different pans. but never boil skinned beets! it'll lose all colour and you'll get a soup :-) actually it is believed that the skin keeps more vitamins inside ;-) also, it's much easier to skin boiled vegetables.

after the vegetables are ready, put them under the stream of cold water (or just fill the pan with cold water) for 10 minutes, it'll help to cool them.

once they are cold, skin the vegetables, then cut potatoes, cucumbers and beets in small cubes, and carrot even smaller.

put all together, add green peas (without liquid), mix. 

 add salt up to your taste, mind that cucumbers are salted already. add three spoons of oil, mix well again.

ready! :-)