Roast Carrot, Shallot, Butter Bean & Dill Salad

4 large carrots cut into rounds on the diagonal, 4 banana shallots peeled and sliced in half and then lengthwise, 2 tbsp olive oil, big pinch sea salt flakes
For the dressing: juice 1/2 lemon, 2 tbsp extra virgin olive oil, 1 tsp wholegrain mustard, 1/2 tsp maple syrup, pinch sea salt
For the salad: 1 can butter beans drained, 1 bunch dill chopped roughly, 3 tbsp pumpkin seeds

To roast the veg: Pre heat your oven to 180c. Add the carrots, shallots, olive and seasoning to a baking tray and roast for 40-45 minutes until caramelised and soft on the inside.
To make the dressing: Add all the ingredients to a jar and mix to combine.
To serve: Toss together the roast carrots, shallots, butter beans, dill and pumpkin seeds. Pour over the dressing and toss to combine again.

Thai Red Butterbean Curry

Recipes that you find on facebook, sometimes are good, sometimes not. This is very yummy: 

 

1 leek, 1 capsicum, 1 handful of cauliflower florets, 1 drained tin of butter beans,  1 large handful of spinach, 1 tin of coconut milk, 2 tablespoons of Pad Thai sauce, 1 teaspoon of curry powder, 1 can of tomato puree

Fry the leek, capsicum and cauliflower for 5 minutes in oil, add the pad thai sauce, curry powder, tomatoes and coconut milk and simmer for 15 minutes. Add the butter beans and simmer for 5 minutes more. Turn off the heat and add the spinach and pop the lid on for 5 minutes to allow the spinach to wilt. Season it and serve with basmati rice.

Saratele din 3 ingrediente – cu mascarpone

Snacks snacks and more snacks.

Easy and tasty recipe from Savori urbane saratele 

 

300 g flour, 250 g mascarpone, 200 g butter with min. 80% fat

Optional: ½ teaspoon of salt, ¼ teaspoon cumin powder, 1 egg yolk for greasing

 

Mix the butter with the mixer or rub it well with a wooden spoon, add the mascarpone and after it has homogenized, add the flour. You can add the salt and cumin before with the flour because it homogenizes better.

The dough obtained in this way (which is quite sticky) is placed in a transparent film and chilled for an hour in the refrigerator or 15-20 minutes in the freezer

Remove the dough from the refrigerator and place it on a floured surface. Roll it out with the rolling pin so that it has a thickness of 3-4 mm.

The dough sheet is cut in the form of long and narrow sticks.

If you wish, it can be smeared with a beaten egg and sprinkled with cumin or poppy seeds.

Bake the sticks for 20 minutes at 180°C (preheated oven, medium to high setting for gas ones). They must be golden. Check if they are cooked and if necessary leave them for another 2-3 minutes.