Free recipes blog

Ingredients:

200 g smoked trout
190 g cream cheese
1 tbsp lemon juice
1 tsp grated lemon zest
20 cucumber slices
Cayenne pepper and paprika to taste

Preparing:

Liquefy cream cheese with trout, pepper and the juice and lemon zest until well blended.
Pour the mixture into a pastry sleeve.
Spread the mousse on cucumber slices and sprinkle with paprika.

Ingrdients:

2 eggplants, thinly sliced
2 tbsp olive oil
Sal and pepper

Tsatziki:
4 scallions, finely sliced
3/4 cup natural Greek yogurt
1/2 cucumber, finely chopped
3 tbsp chopped fresh mint
1 garlic clove chopped
Salt and pepper

Preparing:

Preheat the grill.

Mix the yogurt with the cucumber, te scallions, garlic, mint, salt and pepper.
Cover with plastic wrap and leave to chill in the refrigerator for 20 minutes.

Brush the eggplant with olive oil, salt and pepper.
Cook the eggplant over hot coals for 5 minutes on each side.

Serve with the Tsatziki.

Ingredients:

2 1/2 cup chicken broth
2 cups quinoa
1 cup chopped golden raisins
1 cup onion slices
1/2 cup rice vinegar
1/2 cup orange juice
2 tbsps grated orange zest
1 tsp cumin
1 cucumber into cubes

Preparing:

Toast quinoa in a pan until smels to nuts.

Boil chicken broth and add the quinoa.
Lower the fire, cover and let simmer for 25 minutes.
Remove from the fire, stir and allow to cool.

Combine quinoa, raisins, orange zest, onion, vinegar, cumin, cucumber and orange juice and serve.

Ingredients:

1 big cucumber
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup chopped onion
2 tsps ginger

Preparation:

Combine the cucumber and the onion.
Mix the vinegar, the brown sugar and ginger.
Add this mixture to the cucumber.

Refrigerate for 30 minutes.