COLD FRUIT SOUP
Ingredients:
- 1 average size, mellow, sweet watermelon
- A bit of ginger of the size of a thumb
- Lemons, oranges, limes
- 2-3 spoonfuls of honey or a muscovado sugar
- A few ice cubes (optionally)
Preparation: A washed, peeled, cut into small pieces and without any seeds watermelon we put to the blender together with ginger, lemon juice and honey (with sugar). We serve it cold and decorate it with slices of citruses or other fruits.
CUTLETS MADE FROM DRIED TOMATOES AND SUNFLOWER WITH SHOOTS OF LEEK
Ingredients:
- 10-12 halves of dried in the sun tomatoes with oil (or, if you have dry tomatoes, soak them earlier)
- 2-3 cloves of garlic
- 50 decagrams of goldbaked sunflower seeds
- 2-3 twigs of fresh mint
- salt, lightly grinded in the mortar green pepper
- spoonful of lemon juice
- few spoonfuls of olive
- 2-3 onions
- spoonful of minced linseed
- fist of leek shoots
- half a cup of millet groats
Preparation: Peeled and cut into crosswise slices (about 1 cm of the thickness) onion we stir-fry for a few minutes so that they become softer and until they lose the sharpness, but remain crisp. We separate the onion’s individual rings and we put it away on a plate until they cool off. We chop the tomatoes very finely, we mix it up with grinded in blender sunflower, with garlic, with chopped mint, lemon juice, salt, pepper with linseed and loose cooked millet grits. We pug a mass, and we thin it down with oil if necessary. We fill up the onion rings with tomato-millet stuffing. We serve it with leek shoots .
