Tag Archives: fresh

Purple peppers and chickpeas!

This summer I’ve been making lots of salads.

It’s still extremely hot in Dubai and one more salad has been done:)

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    I found these beautiful capsicums at a store, grown by farmers in the Netherlands. They’re absolutely marvellous, aren’t they?

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Never seen such deep purple, blackish color of bell peppers. 🙂 They are green inside and have got the same taste as green ones.

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So, about the salad. One of the main ingredients are capsicums, as you could guess 😉

I promise, the salad won’t leave you hungry.  Chickpeas in it are high in protein! Usually I make it ahead (before fitness class, for example, after I’m so hungry!) so it has plenty of time to marinate.

We need:

  • 1 can chickpeas (drained)
  • 2 big capsicums
  • 100 g feta cheese
  • juice of  ½ lemon + zest of ¼ lemon
  • extra virgin olive oil (for frying and dressing)
  • 2-3 sprigs of fresh thyme (or dried one is good as well)
  • 1 tsp cumin
  • fresh mint or/and parsley

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Heat the olive oil with thyme and cumin just for 1 minute, add shredded capsicums, toss and stir-fry until they become soft. My purple peppers turned into greenish color 😀

In a large bowl, combine chickpeas, capsicums, feta cheese and lemon zest. Toss to combine.  Pour 2 tbsp olive olive and lemon juice over the mixture.

Add some fresh mint and parsley; season to taste with grounded black pepper.

You can serve it immediately, but I heartily recommend to leave it  for 30-60 minutes to marinate.

Enjoy!

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Penne with basil and parmigiano

Hi guys
Long time didn’t post anything. I had short and unplanned trip to Russia, then had been moving into a new apartment (bigger, lighter, lucky me). But one Russian saying says “moving is worse than a fire”, and I can’t agree. It really drains me. Thank God, almost all stuff already in place.

Since my small basil has been grown I’m trying to use it, it gives wonderful aroma:)

The simplest dish- penne with basil and parmigiano. Serve 1-for yourself 😉

-You can use any ready basil pesto or do it the quickest version: basil, some parmesan and olive oil mix in a blender until smoothly combine or  fresh basil leaves with olive oil.

-Cook 100-200 g of the penne in plenty of boiling salted water around 9 minutes. Drain it, reserve few spoons of cooking water or use cream.

-Toss and stir the hot pasta with pesto, fresh basil leaves and reserving water or cream.

-Spinkle with pistachios and parmesan.

 

Serve and Enjoy:)

 

Have a lovely weekend!

Mila

 

And again easy and tasty

   Hi! I’m here again. Busy days, beach and sun. And diet or a sort of that. Was cooking in steamer – chicken, some veggies, have made pasta with mushrooms and cheesy sauce – nothing special. And the salad with fresh and thinly sliced cabbage, carrots and raw beetroot. Guess how do we call such salad in Russia? (answer will be in next post).

   Almost forgot to say – I’ve baked 2 chocolate cakes!! Yahoo! Hope I’ll make them once again and take not only phone’s pics. You can follow me on twitter – twitter.com/milkandbun  and find some others pics there 🙂

 And for a while greet the salad with figs and rucola leaves!
 Rucola has so many names… aragula/arugula, rugula, rocket… 
 
  So take a plate and washed arugula leaves.
Sprinkle arugula with mix of olive oil, balsamic vinegar, 1-2 tsp dejon mustard.
  Cut figs, radishes and put them over arugula leaves. Add feta cheese, pine nuts and pancetta (it’s Italian bacon and I adore it! It isn’t necessary but of course more tasty). You can substitute it with bacon cutted into pieces. 
Enjoy! 🙂