Fresh lentil salad with feta cheese

 

 

Spring is here and it seems that being outdoors is bringing more and more ideas on what cheesy thing to take for a hiking or a simple picnic. Grilled cheese, fruits, some cold Sauvignon Blanc and how about a nice and refreshing lentil salad ???

Easy to make, easy to serve…:)

 

Ingredients:

• 2-3 bay leaves
• 200g lentils
• 20g butter
•  Thyme
•  salt
•  pepper
• 500g sweet potato peeled and cut into bite-sized pieces
• 100g kale ( leaves torn into bite-sized pieces )
• 1 Gala or Ginger gold apple (cut into bite-sized pieces)
• A handful of baby spinach
• Feta cheese  (cut into bite-sized pieces)

 

1. Cook the lentils in salty water with the bay leaves for 12-15 mins until the lentils are tender but still have some bite. Drain to get rid of the remaining water.
2. Melt the butter in a heavy-bottomed frying pan that has a lid, along with the thyme. Add the sweet potato and some salt and pepper, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8 mins, then add the apple.   Add a splash of water if needed and cook for an additional 5 mins.
3. Add another splash of water to the pan along with the kale and the baby spinach. Put the lid on to steam for 3-4 mins until the kale is tender.
4. Pour the lentils into the pan and stir them together.
5. Serve the salad warm or cold on a plate with the chopped Feta cheese on top.

Enjoy 🙂

 

 

Hermelin ?!! Is it an animal or food?

Hermelin… why hermelin?

The name sounds weird and at first you would think about this fluffy and soft animal not a fluffy and soft camembert like cheese. Though it is…

Hermelin is a type of Czech cheese which imitates camembert, with a coating of white mold. In restaurants, the cheese is usually served marinated in oil (nakládaný), deep-fried in breadcrumbs (smažený), grilled (grilovaný) along with Czech beer.

Why would I recommend this for Spring and Summer?

The weather is getting warmer, we drink more and more cold beer and putting ourselves into the risk of getting drunk. 🙂

So if you would like to :

a) munch on something when you are having some cups

b) want to prevent getting tipsy and singing Dua Lipa in a karaoke bar

c) just eat something very rich and flavoury and make sure you do not pick up someone (it is indeed extremely garlicy)

Then your optimal solution is marinated hermelin with rye bread toast …. and of course a pint of Czech beer.

Interested already?  There you go…

Ingredients:

• 4 rounds of Hermelin or Camembert cheese
• 1 onion& 1 purple onion ( semi-thick slices )
• 7-8 cloves garlic, sliced
• a few sprigs or rosemary
• a few sprigs of thyme
• 1 Tbsp paprika powder ( can be sweet and spicy as well)
• Approx. 2-3 dl of Sunflower or olive oil to cover (I used a mix of olive and just normal oil)
• 4 -5 bay leaves
• Pepper

Method

1. Pour a little oil into the base or a jar or sealable container
2. Put in some garlic.
3. Cut your cheese into half to make two rounds.
4. Lay all the cheese out and sprinkle with the paprika powder.
5. Place one piece of cheese into the bottom of your jar/container then a piece of onion and purple onion.
6. Layer it up and make sure you have cheese and onion in every layer
7. In a separate bowl mix up the oil with the herbs.
8. When you have finished the layering of the cheese pour in the oil mix, close the jar and put it in the fridge for 1-2 weeks (minimum 5 days) to marinade and let the flavors infuse to the cheese.
9. Serve alongside with cold beer and with toast. 🙂

GOOD APPETITE 🙂

source :

http://www.thekiwifruit.com/recipes/czech-marinated-hermelin-nakladany-hermelin/