Have you ever tried millet? It’s a not very popular – though delicious – grain, that is believed to be one of the oldest cultivated crops in history. There are many different kinds of millet, the most common one being pearl millet, which is also the one I used for this dish. You can use millet just like rice or quinoa, though if you use it for the first time, always check the packaging instructions! Millet is also gluten-free, so you can use it as a tasty substitute for wheat products such as couscous or bulgur. In whole food stores, you might even find pasta or bread made from or with millets!
After using millets in several sweet dishes (like a lovely millet porridge), I wanted to give it a try in a savoury dish as well, but I didn’t want to overpower its delicious flavour with heavy sauces or spices, so I went for a zingy, fresh and just slightly hot salad with crisp pointed peppers (ball peppers will work as well) and cherry tomatoes. If you can’t find millet in your local stores, try bulgur instead – this will work just as well. Of course it won’t be gluten-free anymore! Continue reading
- 250g potatoes
- 2 eggs
- 1 small red ball pepper
- 1 small apple (sweet ones like Gala work best)
- 3 tablespoons of joghurt
- 1-2 tablespoons of low fat mayonnaise
- 1 teaspoon of french mustard
- some gherkins (with the vinegar)
First, boil the potatoes until they are done and the eggs until they are hard. Before the potatoes cool down, peel and cut them in cubes. Now peel the eggs and cut them in halves. Get the egg yolk out of the egg halves and put it in small bow. Mix it with the joghurt, the mayonnaise and the mustard and stir until creamy. Add a little from the gherkin vinegar, the herbs and some salt and pepper, then mix with the potatoes and the diced egg white. Chop the apple and the ball pepper in cubes and add it to the potato salad. Leave it in the fridge for at least one hour before serving.
Note: This serves two hungry students.
- 2-3 potatoes
- 1 ball pepper (yellow or red)
- 100g broccoli
- 100g cauliflower
- 1-2 tomatoes
- 50g mozzarella
- 40ml cream
- 30ml milk
- 2 tablespoons of tomato purée
Clean the broccoli, cauliflower and ball pepper, peal the potatoes and cut all in bite-sized pieces. Heat a pot with water and boil the potatoes and the cauliflower for 5 minutes. Blanch the broccoli and the ball pepper, drain the vegetables and put them in a casserole dish.
Now mix the cream, milk and tomato purée, season with thyme, some garlic, salt and pepper and pour it over the vegetables. Now slice the tomatoes and arrange the slices on the top of the vegetables so they cover everything. Top it with the sliced mozzarella.
Roast it in the oven for about 20-30 minutes at 180 °C. If the cheese gets brown to fast, cover it with some aluminium foil.
Note: This dish serves two persons. Try to use other vegetables, like peas, beans or mushrooms.
- 50g rice (basmati or other)
- 1 small red ball pepper
- 1 small onion
- 2 tablespoons of cashew nuts
- 2 tablespoons of raisins
- 2 tablespoons of soya sauce
- 2 tablespoons of lemon juice
- 1 tablespoon of walnut oil
Cook the rise and let it cool down. Meanwhile, chop the ball pepper in bite-sized pieces and the onion in small cubes. Mix a dressing from the soya sauce, lemon juice and oil. When the rice is cold, jumble all ingredients and season to taste with salt and soya sauce. Leave the salad in the fridge for at least 2 hours before serving.
- 1 big potatoe
- 1 small courgette
- 1 red pepper
- 1 shallot
- some green olives
- olive oil
- fresh basil
Chop the shallot and the potatoe in cubes, the courgette in slices and the pepper in bite-sized pieces. Heat the olive oil in a pan and roast the potatoe-cubes with some salt and pepper for about 10-15 minutes. Then add the chopped shallot and the courgette and fry it for another 5 minutes before adding the red pepper. Season to taste with rosemary, thyme, salt and pepper. Finally add some green olives and fresh basil. Serve with a splash of cottage cheese or some fresh bread. Bon Appétit!