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FOOD REVOLUTION DAY 2016 V MESTNI IGRALNICI

Danes, v petek, 20. maja 2016, je v soorganizaciji treh ambasadorjev Food revolution day-a v Sloveniji v Mestni igralnici v Ljubljani potekal prvi dan Food Revolution festivala. Tanja Gobec, priznana mojstrica peke iz naravnih sestavin, je s pomočjo otrok spekla izvrstne pirine hlebčke, otroci pa so se preizkusili tudi v izdelavi piškotov in zdravih namazov.

Dogajanje v Mali ulici se še ni zaključilo, zanimive delavnice in druženje se nadaljuje tudi jutri in v nedeljo.

Lepo vabljeni!

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Jamiejevi recepti: PREPROSTA SOLATA Z LIMONINIM PRELIVOM

SIMPLE GREEN SALAD WITH LEMON DRESSING

SERVES 4 AS A SIDE | 20 MINUTES

If you use lovely fresh leaves and dress them properly, even the most basic salad like this one will taste absolutely amazing. The combination of oil and acid in the dressing helps our bodies to absorb more of the nutrients from the greens. Super clever!

INGREDIENTS

for the salad:

1 soft round lettuce

1 little gem lettuce

1 small radicchio (or an extra little gem)

a few sprigs of soft mixed fresh herbs, such as basil, flat-leaf parsley, mint

for the lemon dressing:

1 lemon

6 tablespoons extra virgin

olive oil

EQUIPMENT

Empty jam jar with lid

Measuring spoons

Chopping board

Knife

Colander

Salad spinner or clean tea towel

Large salad bowl

JAMIE’S TOP TIP

Although you don’t need to, you can always add extras like cooked green beans or sweet raw peas – see what’s growing in your garden and go with what looks best.

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To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips.

Add the oil and a pinch of sea salt and black pepper to the jar.

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Put the lid securely on the jar and shake well.

Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad leaves.

Use a knife to trim the roots away from all the lettuces. Separate out the leaves, throwing any tatty ones away.

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Pop them in a colander and give them a good wash under cold running water over the sink.

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Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.

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Pick and add the herbs to the bowl, discarding the stalks.

From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated – try not to be heavy-handed and don’t be tempted to overdress or the leaves will go limp.

Have a taste and add a splash more dressing, if needed – remember you can always add more but you can’t take it away, so be cautious. Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day. Serve the salad straightaway.

Recipe © Jamie Oliver. Photo © Matt Russell

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Jamiejevi recepti: LOSOS IN ZELENJAVA S PESTOM

SALMON & PESTO-DRESSED VEGETABLES

SERVES 4 | 30 MINUTES

Salmon is a great source of both omega 3, which helps to keep our hearts healthy, and vitamin D that helps to make our bones and teeth strong. Pan-frying salmon is an easy way to get more oily fish in our diets – served with delicious, pesto-dressed potatoes and greens, it’s a great weeknight dinner.

INGREDIENTS

600g new potatoes

200g fine green beans

200g tenderstem broccoli

4 x 120g salmon fillets, scaled and pin-boned, from sustainable sources

olive oil

1 lemon

for the pesto:

25g pine nuts

1 a small clove of garlic

50g fresh basil

extra virgin olive oil

15g Parmesan cheese

1 lemon

EQUIPMENT

Small non-stick frying pan

Wooden spoon

Small bowl

Pestle and mortar

Measuring spoons

Fine grater

Chopping board

Knife

Large saucepan with lid

Large non-stick frying pan

Fish slice

Colander

Large bowl

Tongs

JAMIE’S TOP TIP

Pesto is fantastic – everyone likes it. As well as dressing vegetables, try it with pasta, roast meats on hot toasts, or drizzled over soups. Just give it a bash!

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To make the pesto:

Place a small frying pan over a medium heat, tip in the pine nuts and toast until very lightly golden – keep them moving so they don’t burn, then place in a small bowl and put to one side.

Peel the garlic, then place in a pestle and mortar with a pinch of sea salt.

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Pick and tear in the basil leaves.

Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.

Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency – then finely grate and stir through the Parmesan.

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Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.

To cook the vegetables:

Scrub the potatoes well, then trim the beans and broccoli.

Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil.

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Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccoli for the final 5 minutes.
Meanwhile…

To cook the fish:

Heat a large non-stick frying pan over a high heat.

Rub the salmon fillets all over with olive oil and season with salt and pepper.

Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.

Use a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.

Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.

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To assemble your meal:

Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely.

Divide the fish fillets and vegetables between your plates, drizzle over the juices from the pan, then serve with lemon wedges for squeezing over.

Recipe © Jamie Oliver. Photo © James Lyndsay

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Jamiejevi recepti: PEČEN PIŠČANEC S KROMPIRJEM IN KORENČKOM

ROAST CHICKEN WITH POTATOES & CARROTS

 SERVES 4 | 1 HOUR 45 MINUTES

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.

INGREDIENTS

500g carrots

600g potatoes

1 bulb of garlic

5 sprigs of fresh rosemary

olive oil

1 x 1.6kg whole free-range chicken

1 lemon

5 sprigs of fresh thyme

EQUIPMENT

Chopping board

Knife

Speed-peeler

Large roasting tray

Tongs

Tin foil

Tea towel

Carving knife

JAMIE’S TOP TIP

The beauty of cooking the whole bird, is you’ll have leftovers for more meals later in the week – shred the meat into stir-fries or sandwiches or boil up the carcass for chicken soup.

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Preheat the oven to 220°C/425°F/gas 7.

Scrub, trim and halve the carrots lengthways.Piscanec3

Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.

Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.

Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.

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Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs.

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Place the chicken in the tray, on top of the vegetables.

Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.

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Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.

Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.

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Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.

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Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.

Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.

Recipe © Jamie Oliver. Photo © James Lyndsay

 

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