Brussels sprouts are a great source of vitamin C, and good with potassium and fiber.
I enjoy them in many different forms and this side dish with spicy, hot Spanish salami, salchichon, in the oven with brussels sprouts tossed in olive oil and seasoned with salt and pepper still makes my mouth water, they were just that good.
I served them with a herb crusted pork loin that was oven roasted on top of kale, shredded beetroot, and carrots. I tossed the kale mixture with olive oil and salt and pepper before setting them on the roasting pan.
The kale mixture gave a robust and deeper flavor to the pork, creating a flavorful combination with the herb mix I rubbed into the pork. The herb mixture had dried thyme, sage, oregano, salt and pepper with just a hint of rosemary all mixed in olive oil.
I set the brussels sprouts and the pork with kale mix into the oven next to each other, as they both require 30-40 minutes in 170C / 350F oven.
A great meal with tasty zest and aroma. I hope you'll enjoy it! Till next time
As requested at the Instagram, the rhubarb strawberry pie is here. There are as many recipes for this delight as there are bakers out there, but this one I like because it has a great balance of sweet from the dough and sour from the rhubarb.
I hope you enjoy this and have a very happy, sunny, summer Sunday. And if you happen to celebrate a Father's Day today, have a sweet one!
The more I use barley instead of pasta or rice, the more I like it. I often cook it in a vegetable broth to add to its taste. It has impressive nutritional benefits -
Half a cup of hulled barley contains:
They have been found to lower insulin resistance and blood cholesterol levels, thereby lowering the risk of obesity as well as providing an immunity boost.
*Source: Medical News Today*
I hope you enjoy these meal ideas and inspiration.
Till next time
Rhubarb is one of those foods that takes me immediately back in time to the younger years, in a different country, with my family. It grew in the garden of my parents' summer place and was a stable ingredient during the childhood summers.
Many rhubarb pies and crisps have been eaten with vanilla sauce, but I think my favorite is still the strawberry rhubarb chilled soup.
To have oatmeal cookies with rhubarb soup is a must for me. I also like the soup to be on a runny side, instead of the pudding consistency that some enjoy.
I eat it as it is, I eat it with yogurt, with müesli, with ice cream, with panna cotta...
I hope you enjoy it! Till next time
June has arrived with the sunny days and summer fun.
One of my favorite side dishes during the season is the Fresh Potato Salad.
You can make as many different variations of it as you can imagine, and each time it is delicious and the colors on the plate just lovely!
This time I had a jalapeño salsa chicken breasts with it. The salsa was hot and went well with a salad on the side. An easy and fast mean to make and serve during the season. I baked the chicken in the oven, seasoned with salt and pepper and the salsa on the top.
The leftovers from the chicken were tasty the day after on the side of a green salad, eaten cold or heated up, your choice.