Salad with spinach, avocado, pear, blue cheese and walnuts

A quick but exquisite and tender salad, here’s a recipe (for about 2 servings):

1. 100g fresh spinach wash, dry.

2.1 large pear (type “Conference”) peel, cut lengthwise into quarters and carefully remove the core with bones and stalk. Cut each piece across into thin petals.

3. refueling. I did everything by eye, so there are no exact proportions, but something like this: 50 ml.olive oil, 1 tbsp. lime juice (can be replaced with lemon juice), 1 tbsp. balsamic cream or 1 tsp. honey +1 tbsp. wine/balsamic vinegar, salt and pepper to taste. Optionally, a pinch of cayenne pepper, a small clove of garlic, passed through a press or a pinch of ground dried garlic, ½ tsp Dijon mustard. As a result, you should get a spicy-sweet sauce like “vinaigrette”, but with notes of lime and garlic.

4. gently mix the spinach, pear and half of the dressing in a large bowl.

5. Prepare the remaining ingredients: 1 avocado is separated from the peel and bones, cut in the same way as a pear, coarsely chop 50-100g of any delicious blue cheese. I love Italian Gorgonzola, but here you need a more solid version, the French Saint-Agur is ideal. Pecans are rinsed and dried in the oven at a temperature of about 160C until crunching. I like it well roasted.

6. feed. Spread the salad with dressing on 2 plates, spread the avocado on top, pour the remaining dressing, sprinkle with cheese and chopped nuts. Mmmmm…

Oatmeal with poppy seeds and vanilla

Good morning!

Your usual oatmeal can be very transformed if when cooked add the poppy seeds and vanilla, and on top put your favorite fruits/berries/nuts and a little sprinkle of cinnamon.

Ingredients (for 2 servings):

100-120 g of oat flakes,

100 ml milk (any flavor) + water, I usually do 50/50 and if necessary, add water in the cooking process. The amount of water depending on the consistency of cereal that you love.

1-2 tbsp of poppy seeds (the number of Mac depends on your love for him),

A pinch of salt,

1-2 tbsp Jerusalem artichoke syrup , or to taste

1 tsp ground vanilla.

For topping:

Any fruit/berries/nuts with cinnamon, also I often use as a topping stuffing recipe Apple crumble. Incredibly delicious it turns out.

How to do:

1. Poppy grind in a coffee grinder or grind in a mortar. So the mess will be much more aromatic. If Gazetov at hand, then you can certainly use whole grains, but not quite. By the way, is Mac can put poppy filling recipe poppy seed roll.

2. Oatmeal pour water, add all the spices and cook until almost tender. Just a lot of water do not put, it is always possible to add. Towards the end of cooking, add milk and cook a little longer mess. Usually I’ve made the milk into the cereal, turn off the fire and let her walk until ready under the lid for a few minutes.

I try the milk not to boil to preserve more nutrition and taste.

3. Try the porridge if you need anything from spices – add to your taste.

4. In a bowl blend the cereal, top fruit, berries, nuts and some cinnamon. Bon appetit!

Salad with arugula, caramelized pear and gorgonzola

My favorite salad) Arugula, balsamic caramelized pear, roasted pine nuts and orgasmic Gorgonzola.

A recipe for one large serving or two small ones.


1 generous handful of arugula

1 pear of the conference variety or other similar variety. It should be sweet and ripe enough, but not falling apart.

40-50 g of Gorgonzola cheese (can be replaced with another quality cheese with blue mold).

1 tbsp ghee oil (can be replaced with vegetable oil for frying, but with butter tastier).

2-3 tbsp balsamic vinegar,

A pinch of salt,

1 tsp olive oil,

A handful of roasted pine nuts.

How to do:

1. Wash the pear, cut in half lengthwise, then each half into another 6 parts. Get 12 petals. Seeds and stalk must be carefully removed.

2. melt the butter in a frying pan, add the balsamic vinegar and put the pear in one layer, lightly salt. Fry first over medium heat to allow the pear to give juices, then make a high heat and caramelize the pear until brown. Then gently flip the petals and fry the second side. The pear should become soft inside, have an appetizing crust on the outside and at the same time keep its shape. I fry for about 7-10 minutes.

3. put the arugula on a plate, season with olive oil and a drop of balsamic vinegar, stir. From above, spread a hot pear straight with all the contents of the frying pan, immediately followed by crumbled Gorgonzola, so that it has the opportunity to melt a little, and finish the salad with a handful of nuts. How I fry nuts wrote here.

After a couple of minutes, enjoy this gorgeous warm salad with an amazing salty-sweet combination of flavors.