Winter raw food with Tyrolean cottage cheese bacon and burnt pine nuts
I I love hot, rich soups and could feed on it all at the moment. But sometimes the appetite for something fresh comes around the corner. At the latest after several days in heating or air-conditioning environment without spout in the fresh air, I then sometime in the fridge desperately to crunchy, fresh ingredients. Help - I want salad right away! Stupid, if in the refrigerator then nothing can be found in this direction. Nothing but a red cabbage. Red cabbage …? But you can do it ...
Right. Red cabbage not only fits perfectly in the cold season, comes mostly from the region and can be easily stored in the refrigerator for several weeks. It's also great for refreshing and filling salads. For example with a heavy orange dressing, a little crunch of pine nuts roasted in maple syrup and some savory bacon.
Here comes the recipe for a salad with winter raw food and Tyrolean cottage cheese fat and burnt pine nuts:
And here's how it works for a small bowl:
Split 1/2 small red cabbage , cut out the stalk and throw it away. Cut the red cabbage into fine strips with a sharp knife. Peel 1 small carrot and grate it roughly. Put the vegetables in a bowl.
From 5 tbsp argan oil , 4 tbsp orange juice (preferably freshly squeezed), 1 tsp medium mustard , salt , pepper and 1 pinch of cayenne pepper stir a dressing and set aside.
R Tyrolean cottage cheese bacon (or other shoulder fat) cut into thin strips and cut into a small pan in 1 tablespoon olive oil roast brown. Add 2 tablespoons of pine nuts to the pan and stir fry. When the pine nuts are golden brown, add and simmer until the liquid is almost evaporated.
Mix the dressing and warm bacon pine kernel mix thoroughly under the red cabbage and cook for approx Let stand for 30 minutes. Stir well again before serving.