Muscat Pumpkin Soup

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I think it’s safe to say that pumpkin season is in full swing at the moment. And I don’t mean the Halloween pumpkins, even though we’ll be carving those in no time. I mean the delicious muscat and hokaido pumpkins that can be found in almost every store at the moment and that can be used in so many different ways, such as soups, breads, muffins, risotto, etc. I decided to go with the most popular option – the soup. With a touch of sweetness from our homegrown apples and a bit of a kick from the nutmeg and pumpkin seed oil, this is a perfect dish for colder autumn days. It keeps you warm inside so nicely. Continue reading

Grilled Rabbit with Roasted Carrots, Zucchini Spinach Puree & Honey Mustard Pears

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I love to try and create something new and delicious from the ingredients I already have at hand. Since I am a big rabbit meat fan, I always keep a few gorgeous cuts of home-bred rabbit in my freezer. So after having my meat choice for the day sorted, I was off to our garden to see what sorts of vegetables it offers at the moment. I went with onions, carrots, spinach and zucchini. I am also a big fan of adding a bit of sweetness to the sauces I make to accompany my protein, so a delicious pear (or better said, half of it, which I had leftover from my salad dinner yesterday) with some honey and mustard was an obvious choice.

I spent my morning looking through YouTube tutorials on food plating since I want to work and learn on that angle as well. Of course the flavors must be right but since we also eat with our eyes, it is always nice to see a delicious meal look good too. Even if it’s just a regular everyday meal. The chosen ingredients and some plating studies led me to this delicious gourmet lunch. Continue reading

Grilled Salmon with Mashed Zucchini and Melon Chutney

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Apparently it’s melon season. I think there is not a single supermarket chain in Slovenia at the moment that wouldn’t have melon as fruit of the week with all kinds of events going on around it and of course, to my joy, interesting recipes to put this delicious fruit to a good (and maybe not totally expected) use. Local Slovenian and other farmers also offer different kinds of homegrown melons these days.

Cantaloupes and other summer melons serve as the quintessential take-along snack for summer picnics and barbeques. Their high water content helps ward off dehydration and combat the heat while their refreshing taste provides a guilt-free, low maintenance dessert (100 grams of melon provides 34 calories). The mildly sweet and juicy flavor of cantaloupe makes it a perfect fruit for even the pickiest palates. Cantaloupe contains an abundance of antioxidants including choline, zeaxanthin, and beta-carotene, all of which provide protection against a range of diseases and conditions from the common cold to cancer.* So now that we have our melon benefits all sorted, it’s time to get to the “story” behind this recipe. Continue reading

Roasted Carrot, Turkey and Grape Quinoa Salad

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These hot summer days call for refreshing and quickly prepared meals. Summer being the season for loads of delicious fruits and veggies is the perfect time to experiment with combinations a little and maybe find one that is a bit unexpected but works perfectly together, like this sweet and salty salad here. Pair these delicious fruits and veggies with some protein packed meat and quinoa and you have yourself a delicious, healthy and guilt free summer dinner. Best part? You can cook and roast what needs to be cooked and roasted in advance and simply throw the salad together in under 15 minutes when you get hungry. Continue reading

Turkey & Vegetable Curry

IMG_5003If you’re into spicy food, this recipe here is perfect for you! The combination of spices in this recipe is amazing and is also one of the most common features of a curry. Curry is a dish which originates in South and Southeast Asia and is known for it’s complex combinations of spices and/or herbs. The selection of spices depends on national or regional cultural traditions so there are countless numbers of different recipes. The one below is therefore just a suggestion and you can change the amounts of spices listed below or even add or remove some from the list. In the end, it all comes down to personal preferences, so play with the spices a little and I’m sure you’ll find your perfect combination. Continue reading

Spelt rabbit “risotto” with green vegetables

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We’ve all heard at least once before how white rice is bad for our figure and how along with white bread, white potatoes, sugar, etc. we should be avoiding it if we ever want to see those abs we all (secretly) dream about. One alternative to white rice is brown rice, the other could most definitely be spelt. Spelt is filled with nutrients, helps regulate our metabolism, improves our immune system and much more. It is therefore a great alternative to white and brown rice when making a risotto and doesn’t take much longer to cook.

Spelt is, however, not the only beneficial ingredient in this dish. Rabbit meat is one of the best white meats available on the market today, it has a high percentage of easily digestible protein and contains the least amount of fat among all the other available meats. Last but not least, asparagus is loaded with nutrients and antioxidants, it it may help our brains fight cognitive decline and serves as a natural diuretic. So now that I’ve convinced you that this is a great dish to make, let’s see how easily you can make it.

Ingredients:

olive oil or butter

150 – 200 g rabbit meat (sliced into small chunks)

1/2 leek stem (finely chopped)

3 asparagus

1/3 medium zucchini

50 g spelt

spices (salt, thyme, pepper)

1 tsp sour cream (for serving)

Instructions:

1. Heat a non-stick pan with some olive oil or butter. Add in the chopped leek and cook it like you would cook onions before adding in the meat.

2. Add the rabbit meat into the pan and season it with salt. Give it a quick cook on all sides before adding spelt. Toss the spelt around the pan a little so that it is all nicely covered in oil before adding a generous amount of water. Add some thyme, lower the heat to medium and cover the pan. Let the “risotto” cook for about 20 – 30 minutes. Make sure you check up on it from time to time and add a little boiling water at a time if necessary.

3. In the meantime wash the asparagus and zucchini and slice the into even sized pieces. Heat a small pan with some olive oil and bake the asparagus and zucchini quickly so they turn a little brown but still remain crunchy. Season them with salt.

4. Just before you think your “risotto” is done, transfer the vegetables to the “risotto” pan and give it a quick whisk. Throw in a small knob of butter and mix until it melts. Serve immediately with some sour cream.

Mughlai Turkey

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When I Googled this dish (its chicken version to be exact), one of the first things I found was that it is supposed to be for special occasions only, because it is so rich and thick and creamy. I think it’s safe to say that the first time I tried it definitely counts as a very special occasion –  it was a 1 month anniversary with my boyfriend. And he made it for me! I loved it straight away and I think a week doesn’t go by now that we don’t make it. So this is his recipe, but I made the dish on the photo myself and he approved it so you can trust my tips and tricks as well. 😉

Ingredients (serves 2 hungry people):
1 onion, finely chopped
Olive oil
400g turkey breast/thigh
1/3 to 1/2 glass of Blue Dragon red curry paste
1 can coconut milk or 1 pack cooking cream (you can substitute some with greek yoghurt)
Salt
30g almond flour
70 g sultanas
2-3 bay leaves
almond flakes for sprinkling

Instructions:
1. Heat a large pan with some olive oil. Add in the onions and cook until golden. In the meantime, cut the turkey into small pieces, about 2 by 2 cm.

2. Throw the turkey into the pan, season to taste and let in grill from all sides. It does not need to be cooked through at this point. If it is not, make sure you cook it for at least 20 minutes (follow the instructions under point 3 below). If you cook the turkey through at this point already, the cooking time under point 3 can be just 10 minutes.

3. Add the curry paste (about 1/3 to 1/2 of a jar, depends on how spicy you would like your dish to be), the coconut milk/cooking cream (if using cooking cream, add some water as well), the sultanas and the bay leaves. Cook at medium heat.

4. When it has had about 10 minutes, add the almond flour and cook for additional 10 minutes.

5. Serve immediately with basmati rice or quinoa and sprinkle with some almond flakes.