Day: October 16, 2016

Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Hole in the bread eggs by Kitchen Stories

beautifulyou583

Ingredients (2 Servings)

4 slices bread (e.g. rustic Italian)

4 eggs

300 g sour cream

100 g crème fraiche

150 g garden cress

½ onion

1 bunch radishes

salt

pepper

butter for frying

Methods:

🌮 Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.

🌮 In a large bowl, mix together sour cream, creme fraiche, radish, onion, and garden cress.  Season to taste with salt and pepper

🌮 In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1-2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160 deg. C / 320 deg. F for 3-5 min. until egg white and yolk are slightly firm.  Season to taste with salt and pepper.  Serve with radish and cream dip.  Garnish with garden cress.  Enjoy !

Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Immune Booster Bowl by Kitchen Stories

beautifulyou583

Get full recipe @ https://kitchenstories.io/recipe/immunbooster-bowl

Ingredients (1 Servings)

2 oranges

½ apple

1 red beetroot

2 dates (stones removed)

4 g ginger

¼ tsp sea salt

1 tbsp sesame seeds

1 tbsp flaxseed oil

100 ml water

80 g buckwheat

¼ tsp ground vanilla

1 tbsp olive oil

2 figs, to garnish

Hearty Soups & Stews, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Couscous With Chickpeas, Spinach and Mint

beautifulyou583

by Martha Rose Shulman


Time: 25 minutes, 2 hours’ simmer
Yield: 6 to 8 servings
Get full recipe @ http://cooking.nytimes.com/recipes/12755-couscous-with-chickpeas-spinach-and-mint

INGREDIENTS

2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
¾ teaspoon caraway seeds, lightly toasted and ground
1 ½ teaspoons paprika
½ teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 ½ pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 ⅔ cups couscous (1/3 cup per serving)