Meanwhile ... Yes, because in February, it makes far anyway!
A simple, fast (preparation time), delicious and really good for health, who could ask for better in January the days are too short and the energy that is sometimes lacking, without count the small evils of the season (which I am fortunate to be free, perhaps thanks to my diet?).
This afternoon, it was big plate of raw vegetables: carrots
,
radish, black radish
, all shredded and lightly seasoned with a little olive oil and rapeseed oil, and balsamic vinegar. Hmmmm ... it crunches, it's fresh, it is reminiscent of the summer!
For the main course, I made
lentils and buckwheat
. Top form, top power, top health, and also top yum!
lenses Put the lentils to heat over low heat in 5 to 6 times their volume of water with a bay leaf and some garlic. [And the skin of the garlic olive oil, see below]
Buckwheat I brought back an onion chopped in a little olive oil.
I then chopped a clove of garlic I added to the onion. [And a clove of garlic in olive oil, see below]
I added a bouillon cube (chicken for now, time to sell my stock, but soon vegetables ), we let melt.
Once the onion translucent, I added 1 part buckwheat (About 3 / 4 of a glass, rinsed beforehand) and I let him return a few minutes, stirring.
then added water (2 times the volume of buckwheat), cover and left to simmer on low heat for 20-25 minutes.
Then just mix a few spoons in her plate of buckwheat a few spoonfuls of lentils, and you have a nice meal, which earned me a "there is good, your little dish!" resounding from the lord of these places.
The
garlic confit in olive oil is there
among Marmiton. Compared to this recipe, I added some bay leaves, rosemary and thyme in my jars. [It makes me think that I must speak my goat cheese and ratafort strong, that I love!]
So I used a clove in buckwheat, and skin, covered with a succulent olive oil with garlic, I put it to soak lentils in water for flavor. You just think to remove it before serving, otherwise it is not the best effect.
Thereupon, a small square of dark chocolate with a tea, and frankly, what could be better (apart from holiday, I mean ...)?
See you in February for bread. And if you do not want to wait, let me recommend a great site with a recipe which I am greatly inspired.
The site is this one: Make your own bread
And the recipe in question is here:
sourdough bread-baking campaign Good bread!
