Less is more

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Chickpea avocado salad with feta

Recipe (4 servings) ingredients:

  • 1 can chickpeas, rinsed and drained
  • 1/2 cup parsley finely chopped
  • 1/2 cum feta cheese
  • 2 ripe avocados, diced
  • 1/3 cup finely sliced fresh green onion
  • juice of 1 lime
  • salt, pepper

Combine all the ingredients in a large salad bowl and mix them together without mashing the avocados. Season with salt and pepper and serve. Nothing better to eat on a hot summer night with a cold glass of rosé!

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Simply the best

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Halloumi and spinach salad with mint and orange

Ingredients (2 servings) recipe:

  • 1 halloumi cheese sliced (+/- 250g)
  • 1 orange (peeled)
  • 150g fresh spinach
  • 2tbs dry mint
  • 1tbs olive oil
  • 1tbs honey
  • 1tbs white balsamic vinegar
  • salt, pepper

Slice the halloumi and place it on a hot grill skillet (if you prefer, you can also fry it). Cook each side on medium heat for about 5 minutes. Remove the halloumi when it becomes golden brown on each side. In the meantime, wash and drain the spinach if necessary. Arrange the grilled halloumi slices over the spinach. Peel the orange and separate each segment. Arrange each segment above the spinach. In a small bowl, mix together the olive oil, honey, mint and white vinegar. Sprinkle over the salad. Season with pepper (and salt if necessary).

Such a simple and yet balanced combination of flavors. Enjoy it !

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Green and creamy

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Asparagus risotto

Recipe (4 servings) ingredients:

  • 1 cup Arborio rice for risotto
  • 1 bunch of fresh asparagus
  • 130g canned green peas
  • 30g grated parmesan
  • 100ml white wine
  • 1 finely chopped onion (use fresh green onions if you prefer)
  • 1L vegetable broth
  • 2tbs butter unsalted
  • 2tbs olive oil
  • fresh parsley for garnish
  • salt, pepper and lemon zest

Chop the asparagus into small pieces and keep the spears aside. Bring the vegetable broth to boil and add the asparagus in it. Lower the heat. In a cooking pan, sauté the chopped onion for about 4-5 minutes and add the the risotto. Stir until risotto turns translucent. Add the wine and once it is all evaporated, lower the heat and start adding the broth (one spoon at a time) together  with asparagus using a big spoon. Keep stirring the risotto until the liquid is absorbed. Keep adding until the risotto becomes creamy and…

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Cooking with Nanny ~ Part Two

Persia's avatarMaximus Octavian

20160518_171859 (360x640)

So now mummy has managed to get Max to eat fruit, it really is time for Max to start eating more vegetables. What is known, is that peas and cabbage are definitely out, but broccoli is in! Phew, a small step forward. He will sometimes eat sweetcorn and raw mushrooms, and maybe, the odd lettuce leaf.

On this occasion, nanny let him try raw and cooked carrots. Either way, it is still a no-no.

On the surface, you can see standard white potatoes, as well as sweet potatoes. Thinking he would opt for the sweet ones, he decided neither were to his liking, so it’s back to the drawing board! :/

Answers on a postcard please!

(Thanks to Derrick and Prosperity & Calamities for their suggestions on a previous post ❤ ).

For Cooking with Nana, click here.

For Cooking with Nanny ~ Part One, click here.

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