November 7, 2007 at 9:17 pm
· Filed under appetizer, beets, cook, easy recipes, fennel seeds, food, free recipes, juice, olive oil, orange, pepper, recipes, salad, spinachs
Ingredients:
650 g cooked beets, peeled
115 g fresh baby spinach leaves
3 tbsp extra virgin olive oil
1 tbsp superfine sugar
1 tbsp fennel seeds
Juice of 1 orange
Salt and pepper
Preparing:
Dice the cooked beet using a knife and reserve.
Heat the olive oil in a pan.
Add the orange juice, sugar and fennel seeds.
Season with ppeper and salt.
Stir constantly until the sugar has dissolved.
Add the beets to the pan and stir gently to coat.
Remove the from heat.
Arrange the spinach in a large bowl.
Spoon the warmed beets on top and serve.
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November 7, 2007 at 7:03 pm
· Filed under DIP, appetizer, asian recipes, cook, easy recipes, food, free recipes, healthy recipes, honey, mint, peanut, peanutbutter, recipes, sour cream, spinachs, thai recipes, yogurt
Ingredients:
2 1/4 cups sour cream
2 1/4 cups natural yogurt
1 cup fresh chopped spinachs
1/4 cup fresh chopped mint
1/4 cup peanutbutter
1/4 cup fine chopped peanuts
1 tbsp soy sauce
1 tbsp honey
2 tsp pepper cayenne
Vegetables to eat with the DIP
Preparation:
Combine the spinach with sour cream and yogur.
Add the mint, the peanut, peanutbutter, the honey, the soy sauce and the pepper.
Cover and refrigerate for 2 hours
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