Millet Pâté With Egg

This is great vegetarian pâté for Easter.
It's perfect for Monday Easter breakfast.

Ingredients:

• 200 g millet groats
• 4 carrots, grated
• 1 parsley root, grated
• 1/2 celery root, grated
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 tablespoon sweet red pepper
• 1 teaspoon smoked sweet red pepper
• 1 teaspoon marjoram,
• 2 teaspoons tomato paste
• pepper, salt
• olive oil
• 3 hard-boiled eggs, cut into 4

Instructions:

Prepare millet according to the instructions on the package.
In a large pan heat olive oil. Add onions and garlic. Fry until gold and soft.
Add grated vegetables to onions.
Add seasoning, salt, pepper and tomato paste. Fry until all vegetables are soft.
Blend cooked millet until smooth.
Add cooked vegetables and blend all together until smooth. 
At the bottom of the baking mold (20 cm) put few tablespoons of the millet mixture. Put eggs and cover with the remaining millet.
Bake 45 minutes in a preheated oven at 180 degrees.

After removing leave it to cool. 
It tastes best the next day.

Enjoy!

Oven Roasted Topinambur

Topinambur (or Jerusalem artichoke) is my newest discovery. It actually has a quite sweet taste but has a GI of only 10. The sugars of the Jerusalem artichoke are stored as inulin which is not being absorbed by the body at all. Therefore the sugars do not result into an increasing blood sugar level. What's more they contain magnesium, kalium and iron, which makes them more healthy. The good point also is that you don’t need to peel the Jerusalem Artichoke and the boiling time is only 5-10 minutes, roasting time is 15-17 minutes which makes it easy and quick to prepare. You can use the Jerusalem Artichoke as a replacement for boiled or baked potato in every dish. 
I baked topinambur with herbs. If you have your favourite dish with this vegetable, please share with me.

Ingreditens:

• 500g Topinambur 
• 2 tbsp chili olive oil
• 3 tbsp olive oil
• 1 tsp smoked-dried pepper powder
• 3 tsp mixed herbs 
• salt

Ingredients:

Preheat the oven to 180 ˚C.
Brush the Jerusalem Artichokes but don’t peel them. Cut them into thin slices.
In a casserole dish mix sliced topinambur, olive oils, salt and herbs. Mix all together with your hands.
Bake for 17-20 minutes in the oven.


Enjoy!

Deep Fried Camembert with Cranberries

This easy deep fried camembert recipe is quick to cook and easy to make, and tastes very delicious with cranberry jam and fresh salad! Eat it as a starter or a quick snack.

Ingredients:

• 1 large camembert
• 1 beaten egg
• 70g white breadcrumbs
• 50g dried breadcrumbs
• 1/2 cup of oil for deep frying

Instructions:

Place the egg and breadcrumbs into 2 separate bowls. Dredge the Camembert in the egg and then coat with the breadcrumbs. Repeat the process until the camembert is fully coated.

Heat the oil in a large pan until hot. 

When the oil is hot, deep-fry the breaded Camembert for 1-2 minutes or until crisp and golden.

Allow to drain on kitchen paper.

Serve with cranberry jam and a fresh salad.

Enjoy!

Sunday Breakfast - Fruits with Yoghurt

It doesn't take so much time to prepare healthy breakfast on Sunday morning.
That's my today's breakfast.

Ingredients:

• 1 banana, sliced
• 1 kiwi, sliced
• 3 tbsp yoghurt
• 1 tsp sunflower seeds
• 1 tsp homemade blackcurrant jam

Instructions:

Place banana and kiwi in a small bowl.
Add yoghurt, sunflower seeds and jam.


What did you have for breakfast today?