Cooking, recipes, English.

Spinach Salad with beetroots.


Spinach Salad with beetrootsDescription:
A very good appetizer. Spinach Salad improve our blood and of course it is very valuable for our skin. It will brighten up your strict menu. The best spinach is, of course, fresh, and should have crisp, robustly green leaves. Always wash well in several changes of water and remove extra-thick stems.
Spinach - Eat more of this super green to help reduce your risk of age-related macular degeneration, cancer, heart disease and neural tube defects.
Carotenoids and the antioxidant vitamins C and E in spinach are also believed to reduce the risk of cancer, heart disease, stroke and cataracts. And the healthy dose of potassium and calcium found in spinach can help regulate your blood pressure.
The benefits of spinach don't stop there! Spinach and other leafy greens also provide folic acid, which is known to reduce the risk of neural tube defect and heart disease.

Some studies have shown that the compounds in spinach may even improve memory!

A good salad dressing can turn a nice salad into the most delicious salad ever. A good salad dressing usually consists of the follow basic ingredients: healthy cold-pressed oil, fresh lemon or lime juice or raw apple cider vinegar: dancing combination of the following herbs like parsley, cilantro, basil, mint; warming spices like ginger, coriander, chili; garlic; hazelnuts, walnuts, almonds, cashews nuts, sunflower seed, pumpkin seed

Ingredients:
1 beets boiled and peeled.
1 cup chopped spinach, or nettles, washed.
2 garlic cloves.
Handful of coriander leaves (cilantro)
oil, salt.

Spinach Salad with beetroots

Preparation:
1. Soak washed nettles, covered with water for 1 hour. Strain and drain well. If you use Spinach, wash, drain and chop it.
2. Chop beets, chop garlic cloves and Spinach finely.
3. Combine all ingredients and stir in mayonnaise.
If you don't like garlic, don't use it, but to my mind the Spinach salad will be more tasty and healthy with it.


Nettle soup recipe with mushrooms.


Description: A very tasty, clean and improve our blood and of course it is very valuable for our skin. It will brighten up your menu.

Ingredients:
3-4 mushrooms
100 g fresh nettles
1 small onion
1 small stalk of celery
1 small potato
250 ml water
1/4 teaspoon sea salt
Pinch of black pepper
40 ml coconut cream
Dash of olive oil, to saute onion
dill, cilantro finely chopped - to taste
Chive flowers to garnish soup
Preparation:
Chop mushrooms and onion and saute for a couple of minutes using the olive oil in a medium sized pan. Chop potato and celery roughly in to small chunks. After a couple of minutes add the water, along with the potatoes, celery, salt and pepper and bring pan back to the boil. Once it is boiling turn down to a simmer and prepare the nettles. Rinse nettles. Pick the leaves off the stems. Nettles finely chop. After about 15 minutes of cooking, add the nettles, dill and cilantro. Stir in if needed and allow to cook for a few more minutes. If you love coconut and have coconut cream available you might like to add some at this stage for a creamier effect. Serve hot.



Pickled Greens.


Much of this recipe is malleable, but the ratio of salt to water is not: Too much and you kill any ferment, too little and everything can rot. Ferment greens minimum 3 days at room temperature. A week is good for beginners, or several weeks or even longer. The longer you go, the saltier and more pungent everything gets.
Once the greens have fermented to your liking, seal the jars and store in the fridge. They’ll last this way for months.

Ingredients:
2,8 liter water
3/4 cup salt
2-3 star anise
4-5 dried chiles, broken
1 tablespoon peppercorns
A piece of ginger, sliced thin
1 cinnamon stick
2 tablespoons sugar
700 g mustard greens, cut into large pieces
Bring everything but the mustard greens to a boil in a large pot. Turn off the heat and let it cool to room temperature. Get out 5 quart-sized Mason jars with 5 narrow jelly jars to keep the greens submerged. You need this many because you will only pack the greens in 3/4 of the way into the jars — you want at least 1 inch of brine above the level of the greens. Distribute the solids (chiles, ginger, etc) among the jars (break the cinnamon stick in pieces) and then pack the mustard greens into the jars, again only about 3/4 of the way in. Submerge the greens in the brine, using a chopstick or skewer to get rid of any air bubbles. Place the jars in the sink and put the narrow jelly jars in them. The brine will overflow but the narrow jar will prevent the greens from contacting the air. Set the jars on the baking sheet and put in a cool place away from direct sunlight. Let them ferment at least 3 days, or longer. Mold will form eventually. This is normal. I wait until the mold cap is pretty solid, then pick it off. It’s not harmful. Finish by packing the jars tight with the fermented greens, leaving about 1/2 inch of brine over them. Seal and put in the fridge. They will continue to ferment very slowly, so open the jars every week or two to release pressure. If you want to kill the ferment, boil the brine and cool before packing the jars the final time.