MultiТasty Winter Foods
Three recipes with seasonal products for good shape
Eating seasonal food helps us be healthier and stay in tune with the natural cycles of nature. The fruit and vegetables are guaranteed to absorb maximum sunlight and substances from the soil in which they grow. Foods, produced locally, are especially recommended. They are not only better in quality, but also much more delicious than the imported production or grown in a greenhouse. Also, seasonal products are less chemically treated.
Home pickles for 5–8 days
Products:
- carrot
- beetroot
- turnip
- cabbage (white and red)
- cauliflower
- green tomato
- broccoli
- celery
How to prepare?
Select some of the vegetables, peel them and then mix them together. For example, you can mix carrots, beetroots and turnips or make a jar with only one type of vegetable. Cut the vegetables into strips or circles and add black pepper grains, dill, garlic or onions to your taste. The rule is to add 30 g of sea salt to every 1 liter of water. Boil the water until the salt is completely dissolved, and then leave it to cool at room temperature. Pour water over the vegetables and make sure they are fully covered. They need to be underwater all the time, so you can press them down with a stone, wrapped in a plastic bag. Finally, cover the jar but do not close it completely. Put the jars in a large baking tin or tray, because a small amount of water may leak out during the fermentation process. Start trying them from the third day until they suit your taste. A pickle is a natural probiotic and is very suitable for the winter season since it boosts the immune system, protects us against allergies and aids the function of the gastrointestinal tract.
Winter soup of broccoli, cheddar and sour cream
Products:
- 2 tbsp butter
- 1 white onion
- 2 c broccoli, cut into pieces
- 1 tsp garlic
- 2 c homemade chicken bouillon
- salt and black pepper
- 2 tbsp cream cheese
- 250 g sour cream
- 250 g grated cheddar
- 100 g becon
How to prepare?
Fry the onions, garlic and butter in a large saucepan until they soften. Add the chicken bouillon and boil until the broccoli soften. Once cooked well, add salt and black pepper. Remove the cream cheese in advance to make it easier to stir. Mix the sour cream and the cream cheese in a separate bowl and add them to the soup, stirring until a creamy mixture is obtained. If you prefer, you can make a cream soup. When serving, garnish with grated cheddar and baked bacon strips (optional).
Spinach and pomegranate salad with avocado mousse
Products:
- 1 iceberg lettuce
- 200 g baby spinach
- 100 g cherry tomatoes
- 1 pomegranate
- 100 g roasted pumpkin or sunflower seeds
For the mousse:
- 2 pcs of ripe avocado
- 4 tbsp cream cheese
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 lemon
- sea salt
- black pepper
- basil
How to prepare?
Slice the iceberg, spinach, and cherry tomatoes and put them in a bowl. Peel half of the pomegranate and separate the seeds into a bowl to sprinkle them over in the end. Blend or mix all products to a homogeneous mixture for the mousse. Put some salt, lemon juice and olive oil. Place 2 tablespoons of mousse in the center and sprinkle with pomegranate and pumpkin or sunflower seeds.
