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HomeBiogas & Sol Food TLV Recipes

Haloumi With Asparagus

 

3 TBSP Olive Oil

3 Cloves Garlic, whole cloves cut into thirds

1 Bunch Asparagus, peeled at the bottom

3 TBSP Lemon Juice

1 tsp. Lemon Zest

10 Sprigs Parsley, finely chopped

5 Leaves Mint, finely chopped

To taste Coarse sea salt & cracked black pepper

25 g. Walnuts, fresh or roasted

2 Radish (optional), thinly sliced

1 Package Haloumi Cheese

Heat the olive oil on medium flame in saute pan. 

Saute garlic until lightly golden.

Add asparagus to pan and toss until heated through, yet al dente.

Pour lemon juice on top and toss. 

Turn off flame. Sprinkle zest, parsley and mint on top and toss.  

Add salt and pepper, to your taste.

Transfer to serving dish.

Then, reheat pan and drizzle olive oil to grease the pan.

Sear haloumi for 1 minute and then check for color. When golden, turn over and sear other side.

When desired color reached, place on top of the asparagus and top with walnuts and freshly cracked black pepper.

(Optional Garnish: Drizzle olive oil and sprinkle with radish.)

 

 

 

Vegetable-Herb Omelette

3 TBSP Olive Oil

1 diced Leek

3 diced Red Peppers

20 sprigs finely chopped Parsley

5 Eggs

¼ Cup Water/milk

Crack eggs into a bowl.

Add ¼ cup of water/milk into bowl.

Preheat pan and add olive oil to grease.

Saute leeks until translucent and golden.

Add red peppers to soften.

Add parsley to egg mixture and pour into pan.

Allow to form a solid crust at the bottom.

Then, release from the sides every two minutes and tip more egg mixture every time, until all raw eggs are cooked.

Carefully, tip it out onto a plate.

Vegan Bolognese With Local Burata

3 TBSP Olive Oil

5 Cloves Garlic, cut into thirds

1 White Onion, diced

1 Leek, diced

3 Celery stalks and leaves, roughly diced

3 Carrots, diced

5 Jerusalem Artichokes, peeled and diced

5 Tomatoes, diced

20 Sprigs Parsley, finely chopped

1 Local, Organic Burata Cheese

To taste Cracked Black Pepper

1 Pack Pasta of your choice

Heat olive oil in cooking pot on medium flame.

Add garlic and saute until golden.

Add onion & leeks and saute until golden.

Add carrots & jerusalem artichokes and saute until golden.

Add tomatoes & celery and cook until softened.

Add parsley stalks to the pot.

Allow sauce to cook until Jerusalem artichokes are soft.

Crush lightly with potato masher.

Add parsley leaves and salt and pepper to taste.

Cook the pasta by bringing a pot of water with salt (to taste) to a boil.

Cook the pasta to al dente.

Strain the pasta, keeping a small amount to tip into the pasta sauce.

Then, pour the pasta into the sauce and toss.

Transfer to serving bowl and roughly tear Burata and place on top of the pasta and garnish with parsley, black pepper and drizzle of olive oil.