Yesterday, I was sick and wanted something sweet. In fact I was craving for a carrot puree, so I made one. This one has a perfect constistency and will bring you back to childhood!
Preparation: 20 minutes
Cooking: 10 minutes
Equipment: large pan, mixer
– 7-8 carrots
– 1 big potato
– 2 tbsp fresh cream
– salt, pepper
– cumin (optional)
Peel the carrots and potato and cook them in boiling water (or steam them).
When cooked drain well, cut into pieces and put in the mixer bowl.
Add the cream and mix.
When it is mixed enough, pour in the serving bowl. Add salt, pepper, a pinch of cumin, butter and enjoy warm!
I also tried to replace potatoes with celeriac. It is very tasty and gives a creamy consistency.
A light easy summer meal!
Preparation: 15 minutes
Cooking: 15 minutes
Equipment: oven dish, large salad bowl,
– 4 cups of semola
– 4 tomatoes
– 1 cucumber
– 1 pepper
– fresh mint
– 2 lemons
– olive oil
– 600g chicken fillet (Chicken is optional if you want it as a starter or side dish)
Prepare the chicken: cut it in small pieces and put it in an oven dish with lemon juice and a tbsp of olive oil. Let marinate and cook in the oven for 10-15 minutes. When it is ready put it in a cold dish and let cool down in the fridge.
Prepare the semola: put equal volume of semola and boiling water in a large bowl, with a pinch of salt. Cover and leave to rest.
Peel and cut the cucumber. Remove the seeds of the pepper and the tomatoes and cut them.
Wash and cut the mint very finely.
Add the vegetables and the mint in the semola. Add olive oil and lemon juice. Mix well. Add the chicken, mix. Leave in the fridge until you serve it.
Tip: you can keep some whole mint leaves to decorate.