Meals for Martha’s end / day

This week we will move on to summer time and have to be celebrated with spring meals.

I know people share two groups. This other group does not like the clock, but I belong to those who are not leaving any injuries in the body for one hour (and Sunday night). Rather, the joy is because the shift in summer means that the long and bright evenings are finally returning, and symbolically – from this week we really start living during the summer. And so it will continue to long, beautiful for at least 6-7 months (I am talking about my feelings, not the official summer) with the sun, warm and colorful days.

Therefore, at the end of March, go three recipes with freshness of citrus and raspberries, rucola spring spicy and vegetable lightness.

Citrus salad

Ingredients: 1 ready avocado, 1 grapefruit, 1 orange, some handfuls of rucola or other greens, 1/2 onion (sliced ​​in thin slices), salt, pepper, 3 tbsp. Olive oil, 1-2 tbsp. Lemon juice, 1 tbsp. Honey, 1-2 tsp. mustard

1. Avocado peel and cut into thin slices. 2. Peel the citrus fruits, peel the white part and the flesh is cut into small pieces. 3. The prepared fruits and avocado place the salad bowl, stir on the onion, and the greens selected. 4. Mix the sauce, beating all the ingredients in the sauce. Add salt and pepper. 5. Serve with sauce. Serve as a light spring meal or as an additive for grilled meat, cheese.

Cauliflower Risotto

Ingredients: 1 cauliflower, 1 onion (chopped), 1 garlic clove (compressed), 1 cup rice, 1 cup white wine, 1-1.5 cups of vegetable broth, 1/4 cup grated hard cheese, salt, pepper, olive oil, decoration – greens or steamed asparagus, lemon

1. Cut the cauliflower into small pieces and crumble in smaller pieces to get a finer texture. 2 in the pan, heat the olive oil, fry the onion and garlic until soft. Add the rinsed rice and fry until lightly golden. 3 add white wine and portions of vegetable broth. Boil until the rice is almost soft and all the liquid is absorbed. Add the crushed cauliflower, mix and stew for another 5-7 minutes until the cauliflower is soft. 4. Spread sprinkled with grated hard cheese and greens or steamed asparagus. If desired, flake with a little lemon juice.

Lemon and raspberry cake

Ingredients: 200 g sugar, 200 g butter, 3 eggs, 200 g wheat flour, 1/2 tsp. Baking powder, 1 lemon zest, 2 tbsp. lemon juice, 50 ml yogurt, 150 g raspberry, icing sugar for sprinkling

1. Preheat oven to 180 degrees and grease the cake shape (20-22 cm in diameter). 2. Soft butter beats with sugar until an airy mass is obtained. 3. Add the eggs one by one, continuing the cult. Then add the lemon zest and juice. 4. Mix the flour with baking powder and gradually add the butter mass, also adding yogurt. The resulting dough is poured into the form of a cake, sprinkled with raspberries. Place in the oven and bake for about 25-30 minutes until the cake is golden brown and ready (readiness is checked with a toothpick – if it comes out dry, cake ready). 5. Cool and serve with fresh raspberries and icing sugar.