Spring in the kitchen - recipes with coconut

Чемаж ali wild garlic is certainly a plant that marks spring. It has been highly prized since the time of the ancient Romans and was certainly more popular than garlic. The plant is wholly edible and contains sulfur, which gives the garlic aroma, just like garlic. Raw turmeric can be used as an adjunct to salads, soups, sauces, pasta, pesto can be made, and cinnamon leaves can also be cooked.

There are many ways to use chamomile, and we have put together some simple ideas and recipes for healthy spring meals for you, when we can finally afford more fresh vegetables.

Fritaja with a fennel

Ingridients:

  • 4 eggs
  • the fist of chemage
  • 50 g of freshly grated parmesan or any other cheese
  • nutmeg
  • olive oil
  • salt, pepper to taste

Cut the leaves of squash into thin slices. Eggs in a bowl are ground and grated with cheese. Add the cloves, nutmeg, salt and pepper and mix well with the broom. Add olive oil to the pan and pour the egg mixture. When the edges of the omelette twist, lift them with a spatula to allow the mixture to flow under the omelette. When the omelet is baked but still moist on top, serve it. The surface should not brown, since in this case the fryer will not be juicy.

Chamois gnocchi

Ingridients:

  • 500 g of potatoes
  • 200 g flour
  • 3 eggs
  • bouquet of coconut (about 80 g)
  • Sun
  • mocha

Wash the cinnamon leaves, blanch quickly and chop them. Cook the potatoes in the clouds, then peel them, crush them and season with salt. Once cooled a little, add the eggs, flour and chop the garlic, then mix it well in the dough. Add the flour to the feel and make dough from the dough. They are cooked in salted water until they are floated and served with any sauce.

Cinnamon soup

  • 1 liter vegetable soup base
  • 6 potatoes
  • a bunch of wild leaves
  • a pinch of grated nutmeg
  • salt and pepper to taste

Peel the potatoes, wash them and cut them into smaller cubes. Shake it into a pot and add so much water that all the potatoes are covered. Salt, boil and cook for about 10 minutes until softened. When the potatoes are cooked, peel and drain. The cinnamon leaves are washed and finely chopped. Boil the soup base, add the potatoes and the garlic and mix it well. Boil the broth for about 5 minutes at reduced temperature, then simmer and mix until smooth with a stick mixer. Season to taste with salt, pepper and nutmeg and serve. The soup can be sprinkled on the plate with chopped fennel leaves.

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