Breakfast
Spring salad
Scoop out the pomegranate seeds. Shred lettuce, arrange on platters. Cut the tomatos in halves, place on the lettuce. Sprinkle with crumbled feta, chopped onion and finely chopped chili. Season everything with salt and freshly ground pepper. Sprinkle with pomagranate seeds. Mix the vinaigrette ingredients and pour over the salad, sprinkle with thyme leaves.
1 pc pomagranate 1 pc lettuce 250 g tomato cherry
100 g cheese feta
0.5 pc chilli 1 pc onion 1 pc thyme 5 g salt 0.02 l olive oil 9 g honey
Soup
Heavy Cream Tomato Basil Soup
In a pot, heat 28 g of olive oil. Add finely chopped onion and 3 cloves of minced garlic. pan-fry until softened. Add coarsely chopped fresh tomatoes and cook until they start to break down. Pour in 960 ml of vegetable stock. Season with 14 g of salt and 7 garlic of freshly ground black pepper. Simmer for 20 minutes. Using an hand blender, blend the soup until smooth. Stir in 120 ml of heavy cream and heat through. Serve hot, garnished with freshly chopped basil.
1500 g tomato 1 pc onion 3 pc garlic stoves
3 pc basil 0.96 l vegetable stock 0.12 l heavy cream 28 g olive oil 14 g salt 7 g pepper
Main course
Grilled Chicken with Lemon Herb Marinade
Juicy grilled chicken marinated in a blend of lemon, garlic, and fresh herbs. Mix the marinade, coat the chicken, and let it marinate for at least 30 minutes. Grill until fully cooked and serve with your favorite sides.
4 pc chicken breasts
1 pc lemon 3 pc garlic 10 g herbs tymiane, rosemary
0.03 l olive oil
Dessert
Raspberry Chocolate Tart
Preheat your oven to 180°C (350°F). In a food processor, blend 200g of chocolate cookies until finely ground. Add 100g of melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a tart pan. Bake for 10 minutes, then let cool. In a saucepan, heat 200ml of heavy cream until it just begins to simmer. Remove from heat and add 200g of chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth. Pour the chocolate mixture into the cooled tart crust. Arrange fresh raspberries on top. Refrigerate for at least 30 minutes before serving.
200 g chocolate cookies 100 g butter 0.2 l heavy cream 200 g dark chocolate 4 pc raspberries
Dinner
Pancakes
We take 0.2 l of milk and mix it with a 15 ml (a spoon) of sugar and yeast. Let the yeast rise and pour it over to a bowl. Then mix it with butter, eggs, sugar, salt, flour and milk. Work it into a thin dough. Leave it in a bowl covered with a towel until it rises to a double size. Then pour some of the dough onto a greased pan to make a 1 cm high pancake. Fry the pancake from both sides.
80 g sugar 750 g flour 40 g butter 2 pc egg 1.2 l milk 42 g yeast 0.008 l salt 7.5 ml is about a half of a spoon
