Grilled Eggplant

Today we have a delicious summer recipe for you: grilled eggplant. This dish is super simple to prepare and perfect for sharing with friends.

Cut the eggplants in half, score the flesh, and then cook on the grill or in the oven until the eggplant is nice and soft. While the eggplant is cooking, take yogurt (according to your plan) and season with salt and pepper and any other spices (cumin, red pepper flakes etc.). Remove the eggplant from the grill and serve with the yogurt and fresh herbs (mint, parsley etc.). This recipe also works great with other vegetables such as zucchini and bell peppers.

Tip: Sprinkle the eggplant with salt and allow to sit on a paper towel for 10-15 minutes. This removes some of the water and allows for faster cooking.

Photo: Unsplash

Easy Grilling Marinade

Today we want to share a recipe for a delicious barbecue marinade that is easy to make and perfect for a summer night!

Ingredients:
1/2 cup (125 mL) rapeseed oil
1 large grated onion
1 Tbsp. freshly chopped parsley
2 Tbsp. balsamic vinegar
2 garlic cloves (chopped)
Smoked paprika and red pepper flakes
Salt and pepper

Preparation:
Mix all of the ingredients together. Place any type of protein or vegetable in the marinade for at least three hours, or even better overnight before grilling. Enjoy!

Wild Herbs with Goat Cheese and Pomegranate

This delicious salad is perfect as a light lunch or dinner! Give it a try and let us know what you think.

Preparation time 16 minutes

Ingredients:
4 – 5 Tbsp. of goat’s cream cheese
1 small bunch of chives
1 shallot
1 Tbsp. of hazelnuts
2 Tbsp. of pomegranate seeds
3 Tbsp. of olive oil
1 Tbsp. of white wine vinegar
1 tsp Dijon mustard, coarse-grained
Cress according to taste
2 handfuls of wild herbs

Preparation:
In a small bowl, season goat’s cream cheese with sea salt and pepper and shape into praline-sized balls. Place on a plate, cover and briefly put in the freezer to set. In the meantime, prepare the toppings by rinsing the chives under cold running water, dabbing dry with paper towel and cutting into fine rings. Peel and halve the shallot and cut into fine cubes. Mix both ingredients together and set aside as a topping. Briefly toast hazelnuts in a pan all around, without adding fat, over medium heat. Then chop finely and set aside as another topping. Remove goat’s cream cheese balls from the freezer and roll each in a topping, creating a colorful variety. Then put in the fridge. Mix a dressing of olive oil, white wine vinegar, Dijon mustard and cress, and season with sea salt and pepper. In a large bowl, mix wild herbs with the dressing. Arrange equally in 2 bowls, or in deep plates, and arrange goat’s cream cheese pralines and pomegranate seeds on top. Enjoy!

Pineapple Shrimp Salad

This sweet and savory salad is easy to put together and delicious!


Ingredients:

1 baby pineapple
1 red chili pepper
1 garlic clove
4 tbsp. of olive oil
6 shrimps
1 tbsp. balsamic vinegar
1 tsp. Dijon mustard, coarse-grained
1 handful of lettuce, ready for use

Preparation:
Remove the skin of hte pineapple, remove the dark spots and cut into bite-sized pieces. Rinse chili pepper under cold running water, cut in half, remove ends and core and chop finely. Peel and crush the garlic clove and place in a bowl with the chili, half of the olive oil and the shrimp to marinate. Season with sea salt and pepper, let marinate briefly. Heat a medium frying pan over high heat without adding any fat and briefly fry the shrimp in it on both sides until golden brown. Make a dressing from remaining olive oil, balsamic vinegar and Dijon mustard. Season with sea salt and pepper. Finally, add pineapple to shrimp, mix in and fry briefly. Then let cool. Marinate the lettuce with dressing in a large bowl, mix in pineapple and shrimp, and enjoy!

Beetroot Strawberry Smoothie

This delicious and vibrant smoothie is perfect for a hot summer day.

Ingredients:
2 handfuls of strawberries, ready for use
1 piece of ginger the size of the tip of a thumb, grated
3 sprigs of mint, plucked
3/4 cup (200 ml) beetroot juice
1/2 cup (100 ml) coconut water
5 ice cubes

Preparation:
Place all ingredients except the ice cubes one after another in a blender and puree to a fine smoothie. Add ice cubes and mix until they dissolve. Spread smoothie on highball glasses and enjoy immediately.



Strawberry-Banana Ice Cream

Today we have an easy and delicious ice cream recipe for you that is perfect for a hot a summer day!

Ingredients:
2-3 frozen bananas
1/2 cup of frozen strawberries
1/2 cup of milk


Preparation:

Add all the ingredients to a blender and puree until smooth. Enjoy!

Tips: Feel free to substitute other berries or fruits such as pineapple or mango for the strawberries. For a thicker or thinner consistency increase or decrease the amount of milk.

Photo: Unsplash

Ice Cream

With summer in full swing many of us are looking for a refreshing treat like ice cream. Today we have a few tips for healthy ice cream options so that you can stay on track while enjoying summer!

And if you want to enjoy ice cream bought in the supermarket, we have the following tips for you:

1. For a homemade ice cream, puree a portion of frozen fruits with a hand blender or mixer.

2. The shorter the list of ingredients, the better. An organic ice cream is usually more expensive, but for a taste experience without additives, it is worth spending a few cents more.

3. Information on high-quality processing can also be found in phrases such as “without colorings, additives and flavorings” or “only natural ingredients”. 

4. Avoid plastic spoons and cups as much as possible and, like this, ensure clean ice cream enjoyment!

Summer Spread

Today we have a delicious spread for the summer season that is packed full of flavor!

Ingredients:
1 serving of seeds (sunflower seeds, pumpkin seeds, etc.)
1 serving of strawberries
1 serving of avocado
1 serving of rye bread

Preparation:
Roast the seed mixture in a dry pan until you smell a nutty aroma and then remove from the heat to cool down. Remove the pit and pulp of the avocado and cut the pulp into small cubes. Puree the strawberries with the avocado and a third of the toasted seeds (add a little bit of water for easier blending). Place the spread on toasted rye bread and sprinkle with the remaining seeds. Eat a few of the seeds first, then enjoy the bread and spread!

Tip: Strawberries can be replaced by other fruits such as apples!

Duck Breast with Spinach and Papaya

This recipe pairs duck breast with spinach and papaya for a dish that is perfect for the summer.

Ingredients:
1 serving of duck breast (without skin)
1 serving of spinach
1 serving of Papaya
Ginger
Cinnamon
Salt and pepper

Preparation:
Wash the duck breast, cut into small pieces and cook in a coated pan over medium heat. Add some water and let it simmer over low heat. Season with salt and pepper. Peel the papaya, remove the seeds and cut into pieces. Season the pulp with ginger and cinnamon. Wash the spinach and spin dry. Add papaya and spinach to the meat and simmer over medium heat for 10 minutes. Enjoy!

Asian Inspired Spinach and Cottage Cheese

This unique take on spinach is delicious and is definitely worth a try the next time you are in need of a quick and easy meal!

Ingredients:
1 serving of spinach
1 Tbsp. of chopped onion
1 clove of garlic
1 piece of ginger
1/2 tsp. of coriander seeds
1/2 tsp. of cumin
1 Tbsp. of oil
1/2 tsp of curry powder
1 serving of cottage cheese
Salt and pepper

Preparation:

Wash and drain the spinach. Peel garlic and ginger and chop both finely. Crush coriander and cumin. Heat a wok or large pan with a little oil and cook onion, garlic and ginger. Add coriander, cumin, salt and curry powder. Add the spinach and let it wilt. Remove the wok from the heat and stir in the cottage cheese with the vegetables. Enjoy!