This delicious warm salad is perfect for cold months. Yes, it is simple but bursting with flavour, and of course it contains the main autumn ingredient – beautiful winter squash! Slightly sweet roasted butternut squash together with salted feta and fresh spinach leaves create nice and tasty salad, perfect in its simplicity.
Warm butternut squash salad
Slightly adapted from here
- Arrange butternut squash and onion on a baking tray, drizzle everything with olive oil, plus squash with juice of 1/2 orange. Roast in preheated 180C oven for 25 minutes or until squash is soft.
- For the dressing, in a small jar combine all ingredients and shake well. *Adjust to your taste by adding more vinegar or oil.
- Arrange spinach on a serving plate, top with warm squash and onion. Sprinkle with feta and pumpkin seeds. Drizzle with dressing.
- Boil 2l water in a large pan. Add cubed vegetables and some salt. Bring to boil, reduce the heat, cover with a lid and simmer about 15 minutes.
- Wash millet throughly under running water. You may also cover millet with some warm water, it helps to cook it faster.
- Add millet to the pot along with bay leaf and simmer for 10-15 minutes more or until it’s cooked.
- Meanwhile, slice or chop onion, and cut pork belly into thin slices or chop it as you like. Heat the oil in a frying pan and saute onion until it’s soft. Add pork belly and fry for few minutes.
- Stir the onion-pork mixture into the soup. Adjust the seasoning.
- Pour the soup into serving bowl. Sprinkle with fresh herbs, if desired. Serve with bread.
Good morning, lovely people!
Busy busy busy, that’s how my mornings sound. Morning is time of the day when cooking something complicated or completely from scratch is such a challenge now, moreover I’m usually very hungry, close to starving! So, I need not only a good nourishing meal but it has to be prepared as soon as possible. And here is something to help me – flakes! Not those sweet corn flakes, I’m talking about healthy stuff – oat, rye, wheat and rice flakes.
I add some milk into a bowl of mixed flakes, then allow it to stand for a while (if I’ve got a time), then it goes to the microvawe (bless God the man who created it!), stir, add fresh berries and chopped fruits (I used blackberries and nectarines this time), sprinkle with almond flakes. Adding a pinch of nutmeg or cinnamon makes the morning cereal only better.
Sooooooo simple and full of amazing textures and flavours! Yum! 🙂
Baked quail eggs with Gruyère cheese, ham and spinach
- Preheat oven to 200C.
- Grease baking dishes with butter.
- Put in spinach, ham, 1/3 of cheese. Crack eggs, season with salt&pink pepper and sprinkle with some cheese.
- Bake for 6-10 minutes or until the egg white is set.
- Sprinkle with parsley, garnish with cheese. Serve immediately with cherry tomatoes and bread.