Strawberries & Goat Cheese Salad

Ingredients:
1 green lettuce
150 g fresh strawberries
150 g French goat cheese
1 tablespoon extra virgin olive oil
1 tablespoon honey
1-2 tablespoons freshly squeezed lemon juice
1-2 slices lemon
1 sprig fresh mint
Pinch of coarsely ground sea salt, optional
5-6 drops of balsamic vinegar, optional

Method:

Chill the goat cheese for 4-5 minutes in a freezer, tightly wrapped into a wrap foil. Stir in a small bowl the olive oil, honey and lemon juice and leave aside. Wash and dry onto a cotton cloth or kitchen paper lettuce leaves and strawberries. Slice the cheese with a sharp knife into thin slices. Slice the strawberries – halve the smaller ones and slice the larger. Into a salad bowl or suitable plate sprinkle half of the strawberries. Tear over about three quarters of the lettuce. Sprinkle with some of mint leaves and optionally with a pinch of coarsely ground sea salt. Add the remaining strawberries and arrange on top sliced goat cheese, lemon slices, left lettuce leaves and mint. Season the salad with the dressing. Decorate with a slice of strawberry and mint leaf and optionally sprinkle a few drops of balsamic vinegar.

Salad-e Shirazi

4 Servings

Ingredients
4 medium tomatoes
2 small cucumbers
1 medium onion
3-4 tablespoons fresh lime juice
2-3 tablespoons virgin olive oil
200 grams fresh mint (or 1 teaspoon dry mint)
1/4 teaspoon salt
1/6 teaspoon black pepper


Method
Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion very finely, and mix. Chop mint very finely and add. Add fresh lime juice, olive oil, salt, and black pepper.

Mix well and serve cool.

Spaghetti carbonara

ingredients:
serves 4
1 lb (450 g) spaghetti or wholewheat spaghetti
2 tablespoons virgin olive oil
1 medium onion
8 rashers smoked bacon
4 oz (115 g) mature Cheddar or fresh
Parmesan cheese
3 eggs
3 tablespoons milk or 4 tablespoons double cream
Salt and freshly ground black pepper
3 tablespoons fresh chopped parsley

method:
1. Preheat 4 serving plates. Bring a large saucepan of salted water to the boil and add 1 tablespoon of the olive oil and the spaghetti. Cook the pasta according to the instructions on the packet - it should be tender but still firm to the bite.

2. Peel and chop the onion. Heat the rest of the oil in a frying pan and briefly fry the bacon until just cooked on both sides. Remove the bacon from the pan, leaving the cooking juices behind. Add the onion to the pan and cook for 4 minutes over a medium heat, stirring occasionally, until it softens and begins to turn golden.

3. While the onion is cooking, chop the bacon into large squares and discard the rinds. Grate the cheese onto a plate, then beat the eggs thoroughly with a fork in a small bowl.

4. When the onions are cooked, add the bacon squares and milk or cream to the pan and season to taste. Reduce the heat.

5. Drain the cooked spaghetti and return it to the pan. Quickly stir in the beaten eggs and the grated cheese. Stir in the remaining ingredients and divide between the heated plates.

6. Garnish with the parsley and extra twists of black pepper, and serve.

The tomato and corn salsa (the kind Krvda)

Ingredients:
Chopped tomatoes: 2 x
Celery: 1 branch
Medium red onion: a number
Lemon juice: 2 tablespoons
Canned corn: 1 tin
Black pepper: 1 / 2 teaspoon
Garlic: (optional) 1 cube

method:

We chopped onion , along with chopped tomatoes and chopped fine celery and garlic and squashed pepper and lemon juice and corn are mixed into a small bowl and throw Tvrtyla chips are served.

Fruit salad

Ingredients:
Apple compote: 1 number
Bananas: a number
Cherry: 3 numbers
Cantaloupe: three small scope
Pineapple juice: 1 tablespoon

method:
All fruit mix together then add  squashed pineapple and some juice into the salad as a flavor.