Summer is always a good time to eat simple dishes that do not need to spend hours cooking. In this article I’m going to share simple and delicious recipes that you can easily make and are not time consuming. Your palate will thank you later.
Eat fruit at the beginning of a meal to avoid bloating. Pick the fruit that is in season. Wash them in clean water with a little bit of white vinegar. Use paper towels to dry them off. Cut the fruit, place them in a mixing bowl, add a little bit of raw sugar, squeeze a lemon on top. Stir, place it in the fridge until it cools down and before you eat it add some fresh chopped peppermint leaves and voila!
In the blender place 400 grams of frozen fruit plus 120 grams of heavy cream and 100 grams of condensed milk. Blend all together until it looks like ice cream. Place it in the freezer for whenever you want to enjoy it.
RED BELL PEPPER
Get four big red bell peppers. Wash them and dry them off with a paper towel. Rub them with olive oil and place them on a sheet pan or any plate that goes in the oven. Warm the oven up to 350F. Once the oven reaches the 350F. Place the red bell peppers in the oven for about 30 minutes.
Once baked, place them in a zip lock until they cool down. When the red bell pepper are cold remove the skin and the inside seeds. Slice them. Place them on a plate, add olive oil, salt, ground black pepper and some chopped fresh garlic. Place them in the fridge for when you are ready to eat. Try it on toasted bread, it is delicious.
Buy at the grocery store Kalamata olives. I will not recommend any other kind of olives because the taste will be different. Wash the olives and dry them with a paper towel. Peel 5 cloves of fresh garlic. In the blender place the olives with the garlic add 100 grams of olive oil and blend everything together until it looks like a paste. If it is too thick add more olive oil while blending. Once done place it in a bowl. Add some herbs de Provence and ground black pepper. Dip bread stick in it and you will have an unique appetizer.
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Written by : Elisabeth Chalaca Odou