Panna Cotta is one of my favorite desserts. The reason is very simple: it’s very easy to make, you can prepare it a day in advance, and you will always get it right. I’m typically not a big dessert fan, but I will always prepare some dessert for our guests. This time, I was looking to add some special flavors to my classic Panna Cotta recipe, which I often make.
We love making tartare from salmon or tuna as a starter, especially when we have guests visiting. This time I tried to combine the ingredients of my usual salmon tartare, but with a twist, and it came out very nicely. The crunchy texture of the snow pea and the creamy avocado topped with salmon sashimi and wasabi creme make this a delightful combination.
This is a great alternative to mashed potatoes. My goal was to make a nice carbohydrate-free side dish instead of the usual mashed potatoes I serve with my filled meatballs in tomato gravy. I thought the kids might like it, but I was wrong. All three of them refused to eat it! My husband and myself couldn’t stop eating it. It was so delicious!
Nearly every culture has recipes for meatballs and a large variety of flavors exists. In this recipe I combine flavors from the Mediterranean. I use an organic mix of spices and flowers. There are a few organic products available on the market. I used the one from “Sonnentor” and it’s called “good mood”/”Gute Laune” (in German)! It’s a blend of the following: sea salt, garlic, basil, wild garlic, oregano, calendula, rosemary, thyme, rose petals & grain flowers. If you’re unable to find a ready-made blend, you can create your own by mixing as many of the above as you have available.
Today I opened the fridge and the pantry to see what I could use for a nice weekday meal. Since we haven’t had lentils for a while, I thought it might be nice for the kids, together with some chicken and tomato gravy. Here I used beluga lentils, but you can also use red or brown lentils instead. Only the cooking time may vary.
