Daily Recipes: Spring Foods / Day

Spring has come in nature this week, so I want to discover it in the kitchen. Although the first greens in the garden are not yet a mild, refreshing taste with lemon, peppermint, rosemary and last season's berries that are still stuck in the freezer.

Vegetable soup is like a « sip of spring » – light, aromatic, refreshing and full of healthy vegetables. It can be served hot and also chilled. It can also be added to boiled rice and crunchy toasts.

Grilled chicken fillet can be served with lightly steamed green vegetables (such as asparagus, broccoli). To create even more spring sensations, you can sprinkle with fresh parsley or basil leaves.

Panna Cotta, on the other hand, is both lightweight, creamy and a refreshing dessert due to the berry sauce, ideal for spring.

Grilled chicken fillet with lemon and rosemary sauce

Components (2 portions): 2 chicken fillets, 1 tbsp. k. Olive oil, salt and pepper to taste, 2 garlic cloves (compressed), 1 lemon (juice and peel), 1 tsp. Fresh rosemary (or 1/2 tsp dried), 1 tbsp. k. Honey, 1 tbsp. k. balsamic, 100 ml chicken broth

1. Wash and dry the chicken fillet with a paper towel. Apber with salt and pepper.

2. Prepare the sauce. Heat the olive oil on the stove, add the compressed garlic and chopped rosemary. Bake for about 1-2 minutes until the garlic and rosemary releases the aroma. Add lemon juice and peel, honey, balsamic and broth. Heat over medium heat until the sauce thickens slightly (about 5 minutes).

3. Heat the grill or grill pan. Place the chicken fillet on the grill and grill for about 4-5 minutes on each side until it is completely baked (internal temperature around 75 ° C).

4. The chicken is served by poured with the prepared sauce. In addition, fresh spring salads or light vegetables.

Green vegetable soup with mint

Components (4 portions): 1 tbsp. k. olive oil, 1 onion (sliced), 2 garlic cloves (compressed), 2 medium potatoes (cut into cubes), 1 tsp. Salt, 1/2 tsp. pepper, 1 carrot (cut), 100 g green peas (can be used frozen), 1 small courgette (sliced), 750 ml of vegetable broth, 1 handful of fresh mint leaves, fresh lemon juice (to taste), 2 tbsp. k. olive oil or cream (for serving)

Heat the olive oil in the pan and fry the onion and garlic over medium heat until soft and aromatic (about 3-4 minutes).

2. Add the potatoes, carrots and courgettes, add salt and pepper. Bake for another 5 minutes, stirring occasionally.

3. Add the vegetable broth and allow to boil over medium heat for about 15-20 minutes until the vegetables are soft.

At the end, add the green peas and part of the fresh mint leaves. Boil for another 5 minutes until all the vegetables are soft.

5. If you want a more creamy consistency, the soup is partially or completely blended at the end. Add fresh lemon juice to taste.

6. Serve by mixing either olive oil or cream or sour cream. Decorate with peppermint leaves.

Lemon and berry pan Cotta

Components (4 portions): 200 ml of cream, 200 ml milk, 50 g sugar, 1 tsp. Vanilla extract, 1 tbsp. k. Gelatin powder, 2 tbsp. k. Lemon juice, 1 tbsp. k. lemon zest; For sauce – 150 g of berries (strawberries, blueberries, raspberries), 1-2 tbsp. k. Sugar (depending on the sweetness of the berries), 1 tbsp. k. lemon juice, fresh berries, mint leaves for decoration

1. First, swell gelatin – pour into a small dish and pour 2 tablespoons of cold water. Allow to swell.

2. Heat the cream, milk, sugar and vanilla in a small saucepan. Heat until the mass throws the first bubble but does not rush.

3 add lemon juice and peel. Mix, then remove from heat.

4. Add the gelatin and mix thoroughly until completely dissolved. Pour the mixture into molds (small glass dishes or special pan Cotta molds can be used) and allow to cool. Place in the refrigerator for at least 4 hours (or preferably all night) to freeze the mass.

5. Made sauce. The selected berries are placed in a saucepan, add sugar and lemon juice. Boil over medium heat for 5-7 minutes until the berries become soft and the mass begins to thicken. Remove from heat and allow to cool.

6. Serve with berry sauce. Decorate with fresh berries, peppermint leaves and a little lemon zest.