Homemade Beetroot Dip ..

This Bright Pink Dip has lovely flavor, easy to make and full of healthy goodness!

Ingredients:

2 Large Beetroot, peeled

1 clove of garlic, minced

1&1/2 Sour Cream container or Yogurt

1 tbsp fresh mint, chopped

1 tbsp apple vinegar

2 tbsp Olive Oil

1&1/2 Lemon Juice - or more according to taste

Method:

Boil the beetroot until tender.

Wash under cold water.

Grate the beetroot into a sieve on a bowl to drain all the water. Leave it for 5 minutes to drain well.

In another bowl, combine the garlic, mint and beetroot.

Add the sour cream, olive oil, vinegar & lemon juice and taste until you reach the desired taste and flavor. (I like it sour)

Stir well and combine. could be refrigerated for a couple of days and the flavors intensifies because of the lemons.

Serve with triangles of oven baked pita bread ! Yum!

Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !

Ingredients:

3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish

Method:

1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.

Love Toasts with fried eggs

Happy valentine's Day...

“A simple yet significant gesture to convey your feelings on the morning after”

Ingredients:

2 slices thick-sliced egg bread (toast)
2 large eggs
1 tablespoon butter
Salt & ground black pepper

Heat a large non-stick skillet over low heat for 5 minutes. Meanwhile, make a heart-shaped hole in each slice of bread, large enough to fit one egg, leaving crust intact. Add butter to skillet; let it melt & foam. When foam subsides, about 1 minute later, place bread in & toast on one side.
Turn toasted bread over & crack egg into heart-shaped hole in bread. Season egg with salt & pepper; cover & cook for about 2 minutes for runny yolks. Remove from skillet with spatula. Slide onto plate carefully & serve.

Enjoy…

Fondue your Valentine..

sharing is caring.. they say...


Serves 6


Ingredients:

1 cup cocoa powder, sifted
1&1/4 cups spring water
1&1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces premium semi-sweet chocolate, chopped
Pound cake and fruit (bananas, apples, and strawberries), cut into bite sized pieces


Method:

- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.

- Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Enjoy...

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