In this recipe I combined the fruity, citrusy, and herbal taste of the salad with the fresh spicy flavor of the prawns. This creates a mouthwatering flavor of “Summer Time” which you can enjoy when sitting outside and when friends are over. A couple of days ago we got a good taste of summer, which inspired me to create this recipe. Hopefully summer will be back soon after too many cold and rainy weeks in Luxembourg recently. Serving this appetizer in spoons or on small plates or glasses makes this a casual, light, and enjoyable experience.
This is a light and delicious summer dish where I combine the nutty taste of quinoa with the fresh Middle Eastern flavors of mint and lime. It’s quick and easy to make with only four ingredients. You can serve it alongside a Moroccan Tajine or with grilled fish, meat, or vegetables. The superfood quinoa is also called the Aztec Gold because of the huge amount of energy and fiber it contains. It’s not a grain, it’s part of the seed family and also gluten free.
These pancakes are a nice low-carb alternative to regular pancakes. After bringing back the incredible book The Real Meal Revolution from our trip to Cape Town in 2014, I’ve been trying to reduce carbs for the entire family, including the children. I tried many different low-carb pancakes, and it took me some time to find the right substitute for wheat flour and still create something that the kids would eat. These pancakes here are my children’s favorites so far. They like them with a mix of applesauce and mango sauce and fresh fruits.
Ghee is traditional Indian clarified butter where the milk-solids have been removed through a boiling process. I like the slightly nutty flavor of ghee and I use it in many of my recipes. Making your own ghee is very easy and you will end up with a delicious fat that is very suitable for high-temperature cooking or frying. Give it a try! Ghee is also low in lactose and cassein-free, and many with lactose intolerance can enjoy it without problems.
This pesto is something very special for me because the wild garlic I used was hand picked by my grandfather. Seasonal wild garlic, also called bear’s garlic, can be harvested between April and June in woodlands. Compared to cultivated garlic, you eat the leaves instead of the bulb, and its taste is more delicate, like chives. My grandfather spends a lot of time in the woods to collect mushrooms and also wild garlic when it’s in season. When making pesto out of wild garlic, you can store it at least for two weeks in the fridge and you can use it to flavor many different foods, for example, stir fried vegetables, noodles, chicken, and soups.
