Right weeds and sorrel / day

Turkish peas and smoked cheese salad with healthy weeds

A quick salad, where you don’t even have to make anything, just mix good ingredients together. Delicious and simple, you can eat at breakfast, dinner and take you to work for a lunch break.

Cooking time: 5 minutes

Complexity: elementary

Quantity: 2 servings

Components

• 1 small box of canned Turkish peas 100 g of smoked cheese (I had an Italian scamorza but can another by liking)
• a handful of small, new leaflets of a little dandelion leaf (if not bothered by bitterness, can more)
• 1 tbsp. k. pickle
• Slice of good olive oil ½ tsp. 5% vinegar (or slightly more, to taste; can also lemon juice)
• along a pinch of salt and sugar to taste, freshly ground black pepper

You can also use other cheese, but the smoker has his own benefit – if someone doubts that weeds like weeds, the taste of the smoked cheese dominates and makes you doubt.

Cooking

1. Turkish peas without liquid in a bowl. The cheese is cut into small cubes, about the size of the peas, including the ber in the bowl. Pieber also capers.

2. Gara and dandelion leaves are rinsed, dried and flattened with fingers in more detail. Add to salads.

3. Add the slit olive oil and vinegar, pieber over a pinch of salt and sugar, as well as pepper if desired.

4. Mix, if necessary, adjust the taste, and – ready!

Fast and simple sorrel soup

Since childhood, I remember that my mom had been cooked on a long -cooked bone broth, and it wasn’t that fast. This, on the other hand, is quite a fixed version, but the taste is not at fault! A suitable recipe for a weekday evening when you want your own cooked but not laborious soup.

Cooking time: 30 minutes

Complexity: simply

Quantity: 2 servings

Components

• 1 onion
• A little oil for baking a couple of slices of meat after liking (I had a Spanish -dried ham but can also be smoked by a stroke or other meat)
• 2 small potatoes
• a handful of barley porridge
• about 700-800 ml of vegetable broth or water
• 1 fresh egg
• salt and freshly ground black pepper to taste
• a handful of little ness
• Fresh greens for serving

In sorrel soup, you can also mix hard boiled, chopped eggs, but this variant makes the soup darker and thicker with a fresh egg. Question of taste!

Cooking

1. Finely chop the onion, cut the meat into small pieces. Peel the potatoes and cut into small cubes. Nettle scalds with boiling water to remove the crop ability. Puts on the edge.

2. Pour a little oil into a saucepan, fry the onions and soon add the meat. For a while, fry everything together, pour the sliced ​​potatoes and a handful of barley groove.

3. Stirring all the time, then poured with hot broth or water, bring to a boil and cook for 15 minutes on low heat.

4. Beat the egg in a bowl and pour into the boiling soup. Pieber salt and pepper to taste, add scalded sores. Serve with greens.