Hello guys! How is your foodie-blogo-life going on?
I’ve wanted to post this recipe for so long that almost forgot about it. When I was a student I didn’t want to spend much time cooking, so the food was usually prepared well ahead of time, and then reheat, or simple dishes were all the time favorite, like boiled potatoes served with homemade pickles or macaroni a la flot, or famous salad vinegret was cooked pretty often. So, the recipe of this salad I read in one tiny little book with few recipes suitable for the Lent diet, when you’re not allowed to eat meat and dairy products; and I liked it from the first spoon (even though first time I didn’t use neither honey or coriander seeds) and since then I prepare it. I highly suggest not to omit coriander seeds, as they give so much flavor, and the simple beetroot salad turns into something special. And I love the idea that this bright salad can be made all year round and served whether as a starter or a healthy main dish (add some roast fish steaks on a side for the more nourishing meal).
Monastery beetroot salad with coriander seeds
- Boil or roast beetroots until ready to eat. Peel, cut into cubes or wedges.
- Saute onions in oil until translucent, add coriander seeds and fry for 1 minute more.
- Chop prunes and walnuts, combine with honey. Mix into beetroot.
- Drizzle with extra oil and honey, if desired. Sprinkle with some more coriander seeds and (optionally) with fresh chopped parsley or coriander.
Coconut panna cotta
- In a small bowl, add cold water and sprinkle with gelatin, and let stand for 5 minutes.
- Meanwhile, in a small pan over medium heat, heat the coconut milk, whipping cream, vanilla and sugar until sugar is dissolved, (but not simmer). Remove from the heat.
- Add softened gelatin to the creamy mixture and stir until gelatin is completely dissolved.
- Divide the pan cotta mixture evenly among prepared cups/glasses. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Garnish with coconut candies and flakes before serving.
Red pepper Dip
- Put all ingredients in a blender, blend until desired consistency.
- To make it thinner, add water – spoon by spoon, but not much!
- Serve with bread, crackers or even chicken.
Baked Arabian red grouper
- Wash, pat dry fish. Arrange on a baking tray.
- Drizzle with lemon or lime juice, and season inside and out.
- Stuff with fresh herbs and citrus slices.
- Sprinkle with dried fennel and extra seasoning.
- Drizzle with a bit of olive oil.
- Bake in preheated 360F/180C oven for 15-18 minutes or until it’s cooked.