It is extremely easy to make them and the whole procedure is indeed very fast. Choose a beautiful ciabatta or bread of your liking, sprinkle with olive oil and roast until it gets beautiful golden. You can top it up with a brush of garlic, especially for the vegetable ones (Red Lentils and Beetroot). Let’s start and have some feast!
Red Lentil Curd
Shopping List
100g of red lentils, rinsed
1 small zucchini, washed, cleaned and grated
125g of curd
50g of plain yogurt (crème fraîche optional)
1 teaspoon of curry powder
1 handful of fresh parsley, washed and finely chopped
A splash of lemon juice
Sea salt and ground black pepper
Crostini and garlic to serve with
Instructions
First heat up the lentils in a small deep pot on medium heat.
Next, baste with salted hot boiling water and cook for about 10 minutes until they soften. Taste.
Once they are ready, take them off the heat, rinse them and place into a small mixing bowl.
Stir in the zucchini, curd, yogurt and curry. Sprinkle with parsley and lemon.
Mix gently and taste. Season accordingly with sea salt and pepper. Refrigerate until serving or serve immediately with roasted bread brushed with some garlic and a glass of dry white wine.
Makes 1 small mixing bowl.
My favourite Bresaola
Total Time: 10 minutes
Shopping List
1 teaspoon of Dijon mustard
2 tablespoons good quality mayonnaise
Few slices of Bresaola
1 sour sweet pickle
Crostini to serve with
Instructions
In a small mixing bowl place mustard and mayo. Mix until smooth texture and taste.
Layer your crostini: 1 gentle spoon of Dijon mayo, a piece of Bresaola and slice of pickle. Done.
Makes 4 crostini.
Lovely Beetroot Salad
Total Time: 10 minutes
Shopping List
500g of pre-cooked beetroot, grated in two ways
2 tablespoons of horseradish (depending how strong it is)
2 tablespoons of crème fraîche
1 teaspoon of good quality mayonnaise
A splash of olive oil
2 teaspoons of good quality honey
A splash of vinegar
Sea salt and ground black pepper
Crostini and garlic to serve with
Instructions
In a medium mixing bowl place grated beetroot. Grate it in a two ways by using two different cutters (fine and medium one).
Add all the rest ingredients (horseradish, crème fraîche, mayo, oil, honey, vinegar) and season well with sea salt and pepper. Refrigerate for a bit until serving.
Makes 4 serves.
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