Friday, January 27, 2012

 
Posted by Picasa

BEETROOT

BEETS ...BEETROOT
I love this versatile vegetable. It is healthy , has great color and makes a good salad. The iron from beets is good for us. It can be eaten raw, steamed , pickled, baked and cooked.

You can cook it ahead to use within 2-3 days. I do not let it lie in the fridge for longer than that, unless it has been turned into a pickle or cooked dish.




FRESH BEETROOT SALAD.


Take 4 raw beets.
4 celery stalks
2 Tablespoons of chopped parsley.
2 grated carrots.
1/4 small cabbage.
Lettuce
Olive oil.
Salad dressing.
Wash and grate the beets. Cut the celery; grate the carrots, cut cabbage fine. Marinate it all in a salad dressing. Make a quick French one. Use olive oil, a little balsamic vinegar and salt and pepper and cut up a few mint leaves. Wash and arrange the lettuce on a large plate, place the salad on it and decorate with the nuts and salad dressing.

HEALTH BEET SALAD.
. This is a quick meal , filling and full of good health It has iron that is good for us too..
Grate two beetroots, two carrots, two apples, one peeled kohlrabi, one pear(if you have one. Add 1/4 cup of orange juice.
Mix this with three tablespoons of sunflower seeds, salt , pepper, 1 tablespoon olive oil, five chopped mint leaves and five or six chopped walnuts. Place the salad in a pretty dish
Serve with cottage cheese on the side and with toasted bread.

If you are going to work, you can make this beetroot salad, without the orange juice. .
Instead add two teaspoons techina. Take a few cubes of cheese with you and some healthy crackers. This is a satisfying and filling meal

PICKLED BEETROOTS.

I make this so often and it lasts for a week in the fridge. When you want an extra for a quick meal, this works.
Six to seven medium beetroots.]
2 thinly sliced onions.
1 teaspoon salt.
1 cup vinegar.
4 tablespoons brown sugar.
Some peppercorns and two bay leaves.
2 Tablespoons prepared chrain (pickled horseradish)
1/2 teaspoon mustard seeds.
1/2 teaspoon parsley.
Cook the beetroot in their skins. The skins will come off easily.
Slice the beetroots.
Place the onions, salt, vinegar, peppercorns, bay leaves and horseradish in a pot and bring to the boil on a medium flame
Then add the mustard seeds and parsley .
Pour this over the beetroots. Place in the fridge when cool.
I place this in two or three bottles, cool and close well.


QUICK BORSCHT OR BEETROOT SOUP


This is terrific in a cold glass on a hot day or as a cold soup to start the meal.
8 beetroot
2 Tablepoons brown sugar, or half honey and sugar.
250ml sour cream.
3 litres water.
2 teaspoons salt.
1/2 cup lemon juice.

Wash and cook the beets in water, until soft. Peel the beets and strain the water. Liquidize the beets with some of the water. Add sugar and lemon juice. The consistency should be thick. Serve cold. Add a spoon of sour cream to each plate and a sprig of fennel or cut up chives. A few boiled baby potatoes are great to serve with the soup.

BAKED BEETS.

Wash and cook six beets in water. Rinse and remove skins. Cut into large wedges. Place in an oven dish. Pour over olive oil, pepper, salt and sesame seeds. Bake for twenty minutes in medium oven. This is ideal with rice, pasta, with mushrooms, vegetables, or cut into hot potato salad.




LASTLY…..QUICK AND EASY
For a quick healthy salad, boil four beets, Skin , dice into cubes. Place in a bowl and add

Vinaigrette dressing, sprinkle sunflower seeds and a few chopped walnuts. Enjoy
lOVE AND LIGHT RONA

Saturday, January 7, 2012

 
Posted by Picasa
 
Posted by Picasa
 
Posted by Picasa

TOMATOES always delicious

TOMATOES, WEIGHT BALANCE, DIURETIC AND EASY TO USE
TOMATOES, JAMS, SALADS, GAZPACHO, FOR WEIGHT BALANCE, A GOOD LAXATIVE AND DIURETIC.

One of the most used and delicious fruit-cum-vegetables is the TOMATO..
There are various kinds and the variety come from all over the world. Tomatoes are better out of the fridge and in direct light. The best tasting tomatoes are those picked when ripe on the vine. Green tomatoes ripen quickly when put into a brown paper bag.
Tomatoes have a high content of water, are low in calories, rich in Vitamins A, B, C, and are ideal for raw and cooked meals.

TOMATO SOUP.

This is a very tasty soup made by Perla.

Glaze two onions and two cloves of garlic, that you have chopped up, in a little olive oil.
When glazed, add two grated carrots and three sticks of chopped celery.Peel and chop two kilos of Tomatoes and mix into the vegetables. Add vegetable salt, pepper and two teaspoons of brown sugar. Taste this and adjust to your liking.
Add one tablespoon vegetable powder, chopped parsley and basil Cook on a medium flame for twenty minutes. Cool. Liquidize and strain,if you want this to be a smooth tomato soup. I serve this hot in a bowl with a few pieces of celery sticks on the side, or cut up chives. on the soup.

For a cold soup, let the tomato soup cool and add two cups of buttermilk. Serve with cut up parsley and a little grated parmesan cheese on top. This is a great starter with chunky brown bread and herb butter.

TOMATO TART WITH BULGARIAN CHEESE.

Use a pastry base, like the ones for a quiche.

Take eight tomatoes and slice up thinly. Cover with olive oil and salt. Roast for twenty minutes in a medium oven. Spread over the dough on a baking pan for the oven. You must oil the pan lightly.
Grate a cup of Bulgarian cheese and sprinkle over. Cut up twelve or more black olives and cover the cheese. Sprinkle rosemary and thyme over the pie. Herbs must have a delicate flavor, so do not overdo the use of herbs. Bake for 20 minutes, until the dough is done. Serve with a fresh green salad and a jug of yogurt dressing with herbs to pour over.
This pie looks good and is delicious.

CHERRY TOMATOES, MINT, BASIL AND PINE NUT SALAD.

Take two cups of cherry tomatoes. Wash and cut into halves. Place in a large flat glass dish . Cut up basil, mint leaves and a few teaspoons of pine nuts and sprinkle over the tomatoes. Make a dressing of olive oil, a few drops of balsamic vinegar, pesto sauce and a grated red pepper. Pour over the salad and serve

BAKED CHERRY TOMATOES AND CLOVES OF GARLIC..

This is an easy vegetable to serve with any main dish. It looks lovely and not a bit remains…everyone loves this combination.
Use a glass oven dish. Wipe with olive oil and arrange the cherry tomatoes in round circles and then a circle of garlic cloves. No need to peel them. Just prick the tomatoes them with a tooth pick, to save them bursting. Another circle of tomatoes and then cloves of garlic. When full, pour over olive oil, salt, pepper and a chopped red onion, salt and black pepper. Bake in a medium oven for fifteen minutes and serve. The cloves of garlic should look roasted. Sprinkle a few grains of sumac over it all.


I wish you a lovely week, LOVE AND LIGHT RONA