I used all parts of the beetroot during my cooking. I made a colorful spring salad where I put the beetroot itself and the stems. I blanched the stems and the leaves and I baked the beetroot itself. The end result is very tasty and it is also very healthy. This dish is a perfect choice, even if you have guests since it is served cold so we can prepare it in advance.
I have not even realized that my neighbor has chickens until he has come over and gave me some fresh eggs. I told him that in the future we shall buy the eggs from him and not from the store so we can be sure to always have fresh eggs. In the happiness of having fresh eggs, I decided to make for dinner one of favorite childhood dishes, homemade dumplings with eggs and fresh salad. We used to eat this dish around May when I was a child when you could already buy fresh salad at the vegetable shops. My mom has made this dish all the time so I learnt from her how to make dumplings that are not sticky. I had nice memories coming back when I prepared this dish. And the view that you have when the eggs are scrambled is not comparable to store eggs, they were beautiful yellow. Attention, this dish you must serve when it is ready, as it is best eaten immediately.
I got the idea of the violet jelly from Gizi from a comment on one of my cakes, so I have made mine according to her recipe only with a bit of a difference. During our dog walk in one of the mornings we picked two bowls of violet flower heads in the forest. From this amount of flowers I could fill 6 times a 250 ml bottles. To my pleasure, my husband got into the mood of helping me with this project throughout. Violet jam is a real special jam/jelly so it can be a wonderful present too.
An intensive chocolate delight. I can recommend it to cake making beginners too. It is quite easy to work with the cream soon after it is ready. Red currant gives lightness to the intensity of the chocolate.
This mousse is sweet from the white chocolate and becomes light from the sourness of the blueberry that goes well with it. To make this cake is easy so I would recommend it to beginners too.
You will never forget this combination of tastes! It is heavenly!
I have taken the idea from Zé to blend the cauliflower and use it instead of rice. Then I started to look for cauliflower rice recipes on the internet. That is how I made my own cauliflower fried rice with a bit of an Asian touch.