Wednesday, 2 December 2015

Kebabs with semolina and feta cheese salad - recipe

I bought some fresh minced beef the other day and decided to make some kebabs. I had semolina at home and decided to use it instead of bread crumbs. It turned out really good. It was not too greasy and was a very light meal, although served with rice.

300 g minced beef
2-3 tbsp semolina
1 finally diced onion 
 1tsp garlic powder
1 tsp parsley
2 tsp worshester sauce
1tsp kebab seasoning
Salt and pepper
3 tbsp olive oil
1 tsp smoked paprika
1 tsp mix of cumin and koriander

handful green leaves
5 cherry tomatoes chopped
5 cm cucumber chopped
1 yellow bell pepper chopped
olive oil
lemon juice
1onion diced with sumac
Feta cheese

Yoghurt sauce: 3 tbsp Greek yoghurt, 1 tsp garlic powder, 1 tsp dried dill, 1 tsp dried parsley, 1/2 finnaly chopped onion, 2 cm cucumber finally chopped

1 cup rice, cooked according to instructions

1.Start by mixing the meat with semolina, parsley, garlic,  oil, onion and rest of seasoning. Shape them to kebabs and put them on a greased oven dish. Bake at 200 degrees ca 20 mins or until cooked through.

2. While that being done, wash and chop the vegetables for salad. Season with lemon juice.  Add sliced olives and feta cheese. Cook the rice according to instructions on the package. Stir all ingredients for the yoghurt sauce and leave in the fridge to chill. Once all is done, serve the kebabs, rice, sumac onions, salad and yoghurt in a wide plate.


Tuesday, 1 December 2015

Lentil soup - recipe

Often I ran out of ideas of making healthy meals for us, toddler included. But I have a few go to recipes that I use quite often in our daily meals. Lentil soup is one of them. I make it according to a recipe given to me by my mum, I have just added few extra spices. My son loves this thick soup and it works perfect for children. I just give him a buttered toast with it.

3/4 cup red lentils
1 onion
1 tsp mild curry
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp coriander
1 tsp dried parsley
1/4 tsp turmeric
salt and pepper to taste
2-3 tsp oil
1/3 cup rice

1. Add the lentils to a deep pot and add 2 cups water and let it boil. Be careful as the lentils can boil over the sides of the pot. Quickly lower the heat until it has relaxed little. It will be somewhat foamy, when that happens you can easily remove the foam with a wide spoon. When the water is reduced add another 2 cups of water and let it simmer.

2. While the lentils are simmering, chop the onion and fry it in a pan with the oil and half of the curry, until golden brown.

3. Add the fried onions to the lentils together with all remaining spices and the rice. Season with salt and pepper to taste. I add the rice so that it thickens the soup. Let everything simmer together until it has reduced and the soup has thickened. If it becomes to thick quickly add some boiled water.

4. Serve in bowls with baguette and butter, a lovely combo!