Spring always gives me joy and brings new fresh breath.
It may be due to warm, sunny days and replenishment after natural winter antidepressant – vitamin D3 🙂
Undoubtedly, more frequent physical activity, meetings and outdoor events mobilize us to prepare less laborious, light and healthy meals.
My proposals for outdoor outings and parties are pastes that work great as grease for healthy and natural sourdough breads, crisps or as dips or sauces for raw vegetables or grilled dishes.
It is worth spending some time and splashing in the kitchen, because the effect will knock down and will delight the palate of both herbivores like carnivores 🙂
Today’s proposals for fast, colorful and light pastes will prove to be one party or barbecue.
For fans of zucchini and oriental tastes ideal will be lush green
- ZUCCHINI – INDIAN PASTE
- 2 medium zucchini
- 2-3 garlic cloves
- 2 tablespoons sunflower seeds
- 1 tablespoon of curry spice
- Smoked salt (or if you do not have it, it will taste good with Himalayan salt)
- Freshly ground pepper
- Olive oil to zucchini
Zucchini thoroughly washed, we do not peel and cut into the boat.
Put on a baking pan together with garlic cloves (do not peel it from the shells), gently sprinkle with smoked salt (or plain), pepper and gently sprinkle with olive oil.
Bake in a oven with top-to-top function at 375 degrees until the zucchini is seared.
Baked and cooled zucchini gently squeeze from the juice, garlic squeezed out of the shell and together with sunflower seeds and curry spice mix on smooth mass.
If necessary, season with salt and freshly ground pepper.
For amateurs, a more distinct taste is recommended for full character
- PAPRIKA A’LA BARBECUE WITH HEMP SEEDS
Great for BBQ!
Dried plums fit perfectly in the company of baked peppers and garlic in the shell.
But not only taste values are counted, because nutritionally is an antioxidant bomb: vitamin C (paprika), vitamin A (carotene beta-carotene), lycopene (from tomatoes), and healthy fatty acids (hemp seeds) and dietary fiber (dried plums) .
- 2 fresh red peppers
- 2-3 garlic cloves
- 2 dried plums (you can use smoked, then the paste will be more pronounced and "burnt")
- 1-2 small carrots
- 1-2 dried tomatoes
- 2 tablespoons of hemp seeds
- 1 teaspoon lemon juice or apple cider vinegar
- Smoked peppers , Himalayan salt, black pepper or shredded Cayenne pepper or chilli peppers
- English herb , bay leaf and 2-3 carnations for vegetable baking
Peppercorns are cut into quarters, garlic and plum, carrot and spice sticks (English, laurel and cloves) gently sprinkled with oil in a pre-heated oven at 375 degrees with a top-to-top function.
When vegetables get "burnt" color (paprika may even be in dark, scorched spots) we put them together with dried tomatoes into a foil bag (I know, plastic ...), close tightly and wait until they cool down. This will make the paprika peel go down without problems, and often half the hard carrots and dried tomatoes will soften.
Pick peeled peppers, garlic squeezed from the shell and with the rest of the vegetables, plums and hemp seeds mix on the chatting mass. Season with lemon juice or vinegar, smoked peppers and pepper. With salt, be careful because the dried tomatoes are already salty in taste.
“Traditionalists” who like expressive tastes should savor the seasoned seasoned marjoram
- BEANS PASTE
Many “meat-lovers” compared this paste to the taste of “traditional pea soup with bacon” 🙂
The recipe you will find HERE (click)
All the pastes before serving are best cooled, then the flavors will “bite” and take on a tighter consistency.