Broccoli soup

Ingredients:
60 grams of broccoli
1 tablespoon olive oil
1 tbsp sunflower oil
1 onion
1 pinch of nutmeg
200 ml cream
salt
white pepper


Preparation:
Separate the broccoli flowers from thick stalks. Finely slice the onion and broccoli stems cut into large cubes. On the heated oil (half olive oil, half a sunflower) glazed onions, then add the broccoli stalks and a little salt and fry until the stalks a little soft. Then grate a little nutmeg and parboil. Add broccoli flowers and mix with onions and stalks and add water to cover the vegetables so much. Cook for about twenty minutes, but watch to broccoli or not to stay too crispy. When broccoli is cooked, remove from the pot a few flowers of broccoli, which will serve as an ornament to serve the rest of the vegetables and chop stick blender. Add cream, stir and taste the soup and add salt to taste further if necessary and let it boil. When the soup boils, remove from heat, pour into a deep plate, decorate flowers broccoli and serve.

Celery with cheese

ingredients
2 celery
100 g of cheese feta (or Gruyere, Emmental or)
2 wire homemade olive oil
juice of one lemon
salt and pepper to taste
Celery clean, wash and remove the leaves. Stalks of celery salt, pepper, pour the lemon juice and pour 3 tablespoons of olive oil and let it sit for an hour.

Thus prepared celery drain and place on an oiled grill grate (or grill pan) and bake for 10 minutes on one side, and five minutes on the other. When both sides stung again turn and lay thinly sliced cheese plates, ovens for about 5 minutes for the cheese melts, remove to a serving platter and sprinkle ground pepper to taste.

Collard greens, beans and hake otherwise

INGREDIENTS


- ½ kg Kale
- Olive oil
- 2 cloves garlic
- Lemon juice
- Salt and pepper

Bean salad:
- 20 grams of beans (I used butter beans)
- A small bouquet of radish
- Pumpkin and hemp oil
- Lemon juice
- Salt and pepper

The local fish paste:
(a la Masterchef Sime)
- 300 g hake fillets
- 2 carrots
- 1 parsley
- 100 g mayonnaise
- Bunch parsley
- 3 cloves of garlic
- Olive oil
- Lemon juice
- Salt and pepper



PREPARATION

Fish paste:
First we pate to cool it and it would be her best to make a couple of hours earlier.
First hake fillets cook over low heat in a pot with vegetables practically until boiled strain and leave to cool. Vegetables you can eat.
2. When the hake cooled, remove the rest of the bone if you have that and fingers well chop fish.
3. Add the mayonnaise, finely chopped parsley and garlic, season to taste with salt and pepper, olive oil and lemon juice. Stir the flavors permeate and leave to cool.
4th Serve on toasted or some dark bread. When serving, the pate on bread dip a few drops of lemon and olive oil and a little pepper.

Bean salad:
1st beans soak overnight, and if you have a pressure cooker, cook it for 10 minutes in water with a little salt and bay leaf. If you do not have a pressure cooker, cook it in the ordinary way or buy canned beans if you do not have time. Beans strain, wash and chill.
Second Radishes clean, wash and chop into thin semicircles and put in the beans.
3rd Season with salt and pepper, pumpkin, and if you have, hemp oil, and lemon juice. Stir everything well and the salad is ready. More collard greens!

First collards clean, if a very thick woody, cut them, and then rinse it under cold running water. Do not soak! Cut leaves into small pieces thickness 1-1.5 cm, and the stem into pieces 0.5 cm. It is recommended that collards before inserting it into the pot let it rest for 5 to 10 minutes.
2. Move the pot to steam to boil. Shred or crushed garlic and let it stand for 5 minutes.
3. When the pair started to create, insert collards in a pot and cook it for 5 minutes. If the stem thicker than 0.5 cm, they should be 1-2 minutes more and the first to put the stem, so for 2 minutes to insert the leaves and cook for another 5 minutes. If you want to alleviate the taste of garlic as I, after 3 minutes of cooking to stick in a pot with borecole.
4th collards drain, move into a bowl and political with olive oil, lemon juice and season with salt and pepper.

Musaka from kale

Ingredients
larger heads kale
0.5 kg minced meat (optional: a combination of beef / pork, or just beef, pork or turkey)
1 onion
1 bunch of parsley
3-4 eggs
cream according to taste
pepper, salt to taste
1 teaspoon of sweet red pepper (according to taste)
oil flour breadcrumbs
preparation
Kale washed, separated by sheets so they mashed in boiling water (when water turns again, cook for 2-3 minutes). Blanched leaves drain and set aside.

Minced meat stew: Heat oil, glazed one capital, finely chopped onions, then add the meat. Meat salt and pepper to taste, who loves to be added and sweet red peppers. Cook for about half an hour on low heat, then remove from heat and sprinkle with chopped parsley.

Greased baking tray and sprinkle liberally with bread crumbs, then cover the bottom half mashed leaves kale, cover the meat and arrange on top the other half leaves of kale. The eggs taste add a little cream (a couple tablespoons), add a couple tablespoons of flour (the mixture should be thick around as a pancake) and cover by leaves of kale and meat. Oven temperature at 170 ° C and bake for 30 to 40 minutes.

Cezar salat

Lettuce

200 g of chicken white meat

2 slices stale white bread

2 cloves garlic

Half a lemon

Salt

Oil

Olive oil

Chicken breasts, cut into strips and fry in a little oil to browned on both sides. Garlic finely chop, mix with bread chopped into cubes and fry in a pan in which the meat is fried. Wash salad, drain well and Tear pieces, then season with salt, put a little olive oil and the juice of half a lemon. More than that, put the chicken and bread.

Advice

A green salad that you will not use immediately rinse in cold water, wrap in a damp kitchen towel, and place in a plastic bag with holes