Tag Archives: Feta

Summer buckwheat salad 2.0

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Riding on my buckwheat wave I made my second batch within a week! This time I must say I liked it even better than the first one… if you try them both, let me know which one you prefer… but this time the sweet of the dried currents and the bite of the almond flakes make eating this light salad even more fun! The greatest thing is not only that all ingredients boast of health and flavour, but also that if you have the buckwheat ready prepared this meal is made upso fast, you don’t even need 10min, promised!

What you need:
(serves 2)

  • 1 cup of buckwheat (I like to do this in the morning when I get my morning wheat grass to start the day)
  • Water for soaking
  • Half of a pepper (I think in this one the orange is perfect in the color mix)
  • A chunk of red cabbage
  • A small bowl of green peas
  • Half of a feta cheese (I like sheep or goat as I try to reduce cow milk as much as I can)
  • 1 spring onion
  • A handful of dried currants
  • A handful of almond flakes
  • Olive oil
  • Apple cider vinegar
  • Sea salt & pepper (freshly ground)

What to do:

Put the buchkwheat in a bowl and cover it with water, let it soak for 2hours or a bit more. Drain the rest of the water. Chop the vegetables and feta cheese. Mix with the buckwheat, add currents and almond flakes. Dress with olive oil, apple cider vinegar, season to taste with sea salt and fresh pepper.

Enjoooooooooooooy!!!

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Summer buckwheat salad with grapes, walnuts & feta cheese.

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Don’t let yourself confuse by the name of buckwheat.. It doesn’t have anything to do with ordinary wheat and is even gluten free and a great alternative to the usual couscous or pasta salad which are most popular for summer salads for a picnic or a side for a BBQ! In addition to that it’s also a great source of antioxidants, iron and magnesium – so not only yummy but also worth a try from a healthy point of view.

Instead of the ordinary way to cook it my and my friend Michelle have recently been experimenting with soaking grains. It gives the buckwheat a nicer bite and is super easy to prepare e.g. soak it in the morning when you want to use it for lunch or dinner. By the time you need it it’s gonna be nice and soft, cooled to a perfect temperature and ready for further use. You can now mix it with any kind of vegetables, cheeses, nuts and fruit and give it various flavors to your taste.

My way to prepare it was a very simple and yet delicious one, also it’s very fresh and therefore perfect for a hot summer day.

buckwheat salad with grapes, walnuts & feta

What you need:
(Serving 4)

  • 1 small packet of buckwheat (soaked)
  • 2 hands full of grapes, de-seeded and halved
  • Half a packet of feta cheese
  • Some walnuts
  • A handful of fresh basil leaves
  • Sea salt, fresh pepper
  • Olive oil & lemon juice

What do do:

To soak the buckwheat first rinse it and then put it in a bowl and cover with water, put a plate on top and let it stand for a couple of hours. For the salad drain the rest of the water and mix buckwheat with olive oil, lemon juice, salt and pepper. Break walnut halves into pieces. Chop grapes and feta, tear basil leaves and add them to the buckwheat. Toss gently.

Buon appetito!!

Crispy cauliflower crumble.

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Everybody knows crumble. Crumble with apples, with pears, with rhubarb, with apricots and many more. One thing they all have in common is that they are sweet. As you might guess from the name, this cauliflower crumble isn’t. It’s savory and full of lovely spices. It’s another dish, invented because of using seasonal veggies – and it came out really really nice. Might sound weird – but give it a try, it’s worth it!

crispy cauliflower crumble

Ingredients:
1 big cauliflower –  broken into florets, 1 large onion – peeled and diced, 1 fresh green chilli (or dried if you don’t have fresh one) – finely chopped, thumb-sized piece of ginger – peeled and diced, 3 tbsp of oats, 2 tbsp sunflower seeds, some cumin, mustard seeds and coreander seeds, curry powder, sea salt, cayenne pepper, some Dukha, 1 knob of butter, 1/2 pack of feta cheese – crumbled.

Method:
Preheat the oven to 180° C. Steam the washed cauliflower until al dente in a steaming basket (approx. 7min). Preheat your oven to 200 degrees. Roast onions on medium heat. Add the ground cumin, coreander and mustard seeds – fry until they start poping. Add fresh ginger and green chili and finally some oats and sunflower seeds to roast. Now add curry powder, sea salt, cayenne pepper and 2,3 thin slices of butter. Mix with the steamed cauliflower and put the mix in a baking dish. Top with feta and sprinkle with Dukha if you get it somewhere (if you don’t have it skip it or mix it yourself – it’s delicious). Put it in the oven until the feta cheese is nicely getting brownish.

Enjoy 🙂