Thursday, May 19, 2005

Snack: Quick Bean Dip

1 can chickpeas or butterbeans
1-2 garlic clovs, crushed
3 tablespoons olive oil or sesame oil
juice of half lemon (or to taste)
some parsley, finely cut

To make: put all the ingredients in a blender and mix them up to a smooth paste. You can add the lemon juice at the end to keep control of the sour taste. If you want to make it less pasty, you can add 1-2 tablespoons of water.

Wednesday, May 18, 2005

Lunch: Avocado and Apple Sallad

2 avocados
2-3 apples, Roma or Fiji
sesame or sunflower seeds
small bunch of scallions, finely cut
white wine vinegar
sunflower oil

To make: Cut the avocados and apples in medium cubes and put in a bowl. Sprinkle the seeds, the cut scallions, salt and pepper to taste, then mix well. Add the vinegar and oil and mix it gently one more time.

Note: Try to find ripe avocados, dark on the outside and soft to touch.

Tuesday, May 17, 2005

Breakfast Recipe: Easy Hot Sandwich

Ingredients: one half baguette or ciabatta bread
hard cheese like Cheddar, 3 slices
4 tomato slices
ruccola salad leaves
To make: Start the oven grill. Cut open the bread, spread the butter or margarine, add the cheese slices, then the tomato slices powdered with oregano. Put in the oven for 4-5 minutes, then add the ruccola salad leaves on top and eat while still warm.