Cichorium Orangium - Fruity Chicory Salad

This gorgeous salad is an amended version of a salad recipe that my aunt recommended me to try. I've basically just added the pears and the walnuts to the original recipe.






CICHORIUM ORANGIUM

4 chicories
2 navel oranges
2 pears
1 leek
80-100 grams of walnuts
extra virgin olive oil
freshly squeezed lemon juice
sea salt
freshly ground pepper

1. Wash the chicories, cut of their ends, and slice the rest of them sideways.

2. Peel the oranges and the pears, and cut them into small pieces.

3. Wash the leek, and cut it into thin slices.

4. Cut the walnuts into small pieces.

5. Mix all the ingredients together, adding olive oil, lemon juice, sea salt and pepper to taste.

6. Enjoy.

Annika

Che Cavolo! – Cabbage-Turnip-Leek Soup

The idea for this lovely soup came from one of my workmates who told me that he had made a tasty soup combining leeks, turnips and green cabbage. This is what I came up using those ingredients, and some more.





 
CHE CAVOLO!

half a small, green cabbage

2 medium-sized leeks

2 medium-sized turnips

small red pepper

3 cloves of garlic

fresh ginger

gluten-free bouillon powder

½-¾ teaspoons of cardamom

freshly ground pepper

sea salt

extra virgin olive oil

1. Peel the garlic and the fresh ginger, and chop them in small pieces.

2. Peel the turnips and cut them in smaller chunks.

3. Wash the leeks, the red pepper and the green cabbage and cut them in smaller chunks.

4. Put the bouillon powder, the salt, the cardamom, the garlic and the ginger into a medium-sized pot together with some water and bring to a boil.

5. Add the turnips, the leeks and the red pepper, turn down the heat and leave the soup simmering under a lid for about five minutes.

6. Add the cabbage, and leave the soup simmering until all the ingredients are soft enough to blend.

7. Blend until the soup has become a creamy puree.

8. Serve with extra virgin olive oil and freshly ground pepper.

Annika

Leeky Lentils - Leek & Lentil Soup

So far, this has been my favourite variant of the leeky lentil soup inspired by one of our (two) followers. In fact, it's one of my favourite soups.

Leeky Lentils

5 leeks
1.5-2 cups of green lentils
2 stalks of celery
a huge bunch of parsley
gluten-free bouillon powder
loads of garlic
sea salt
black pepper
extra vergine olive oil

0. Soak the lentils overnight.
1. Let the lentils cook while you're preparing the other ingredients.
2. Wash and cut the leek and the celery into smaller pieces, peel and cut the garlic in small pieces, and wash the parsley.
3. Add the leek, the celery, the garlic, the parsley, the pepper and the bouillon powder.
4. When the lentils are almost ready, add the salt.
5. When the lentils are ready, blend the soup until smooth.
6. Serve with a bit of extra vergine olive oil.

Annika

Eggy Brekkie - Vegetable Omelette

I started the day with one of my favourite breakfasts... Eggy Brekkie. Quick, easy and tasty.






Eggy Brekkie

organic free-range eggs
courgette
leek
(spinach)
sea salt
pepper
paprika
extra virgin olive oil

1. Mix the eggs and the spices with a fork. To get an idea about the proportions, veggies are the main ingredient! I typically use two eggs and loads of veggies.
2. Cut the courgette and the leek.
3. If you intend to use a lot of spinach, you might want to steam it first so that it'll all fit in the frying pan!
4. Heat the oil in the frying pan, add the veggies and pour in the egg mixture. Let it all cook under a lid, mixing the ingredients every now and then. Don't let it cook too long, though; it's nicer if the courgette remains a bit crisp.

Annika