You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Details FOOD<br />
Recipe, style and photo<br />
by Zane Jansone,<br />
studioza.lv<br />
September lunchbox<br />
Intrigue your work colleagues with this easy lunchbox recipe<br />
Beet hummus<br />
Ingredients<br />
3 small beets<br />
oil for baking<br />
3 tbsp. tahini (100 g sesame<br />
seeds + 2 tbsp. walnut oil)<br />
1 clove garlic, pressed<br />
1 tbsp. lemon juice<br />
1/3 tsp. grated lemon zest<br />
100 g Greek yogurt<br />
salt and pepper to taste<br />
Preparation<br />
Wash the beets and cut<br />
each of them into four<br />
parts. Place onto a baking<br />
pan and sprinkle with oil,<br />
salt and pepper. Cover the<br />
baking pan with aluminium foil and<br />
bake in an oven at 200 o C for about<br />
1 hour and 20 minutes. Once the<br />
beets have become soft, let them<br />
cool and remove the skins.<br />
Prepare the tahini while the<br />
beets are baking. Lightly roast the<br />
sesame seeds on a dry frying pan<br />
(make sure not to brown the seeds).<br />
Blend the roasted sesame seeds in a<br />
blender. Then add the walnut oil and<br />
blend again.<br />
Add the baked beets to the tahini,<br />
along with the garlic, lemon juice<br />
and zest, yogurt and salt and pepper.<br />
Blend all of the ingredients to a<br />
uniform and creamy consistency.<br />
Chicken nuggets in a crunchy quinoa coating<br />
Ingredients<br />
2 chicken fillets<br />
100 ml coconut milk<br />
1/2 tsp. Himalayan salt<br />
100 g quinoa or<br />
quinoa flakes<br />
50 g hard cheese<br />
2 tbsp. oil<br />
Preparation<br />
Cut the chicken fillets into thin<br />
strips and place into a bowl.<br />
Add the coconut milk and salt.<br />
Roll all of the fillet pieces into<br />
the coconut milk. Cover the<br />
bowl with plastic wrap and<br />
leave in the fridge for 1-2 hours.<br />
Lightly grind the quinoa with a mortar<br />
and pestle and place into a shallow bowl<br />
or dish. Finely grate the cheese and mix it<br />
in together with the ground quinoa.<br />
Place a sheet of baking paper onto a<br />
baking pan. One by one, roll the chicken<br />
fillet pieces into the quinoa and cheese<br />
mixture. Bread the entire surface of<br />
each chicken piece. Spread out all of the<br />
breaded chicken pieces onto the baking<br />
pan. Lightly sprinkle them with salt and a<br />
dash of oil.<br />
Bake in the oven at 200 o C for about<br />
15 minutes until the nuggets become<br />
golden brown.<br />
Enjoy the baked chicken together with<br />
the beet hummus. BO<br />
42 | AIRBALTIC.COM
Change language