No matter how much we would like to control our calories during the holidays, we have no way to avoid the invariably large number of eggs collided, nor the packages with drob, meat and cakes that land from all the older neighbors, from aunts, grandparents and mother-in-law… We can only cook salads and roasted fish on the grill, as the overdose of heavy foods we still have no escape! So we invite you to a menu of “digestive break”, meant to compensate for the excesses of the last days. Obviously, easy to prepare and accompanied by the related wines! <\/p>\n\n
\u2013 Spinach cream soup + Cramposie Selected Avincis<\/p>\n\n
Here there is nothing complicated \u2013 spinach (frozen or fresh) is blanched (scalded, then removed with foam in cold water, then drained). In a pan, saut\u00e9 a finely chopped onion and two cloves of garlic, together with 300 grams of diced potatoes. When the onion is transparent, add a liter of chicken or vegetable soup for every 500 grams of spinach, and when the potatoes are almost melted, add the spinach and let everything boil for a few minutes (5-7, depending on the size of the spinach). At the end throw everything in the blender, possibly with a few tablespoons of sour cream, salted and peppered to taste. And, if you don’t even want food close to fasting, put a few Croutons of Parmesan cheese or Grana Padano. <\/p>\n\n
It also fits well with the bell pepper flavors of a Sauvignon Blanc, but we vote for a local cramposie, with grassy-floral notes.<\/p>\n\n
\u2013 Nettle food + Zghihara de Averesti<\/p>\n\n
Because it’s a pity to pass by the seasonal herbs, which disappear far too quickly, we should take advantage of the first nettles (which are also the most tender and easy to cook) and remember one of the tastes of childhood.<\/p>\n\n
The food of nettles is absolutely banal in preparation \u2013 it is blanched (as above), drained, then thrown into a bechamel (three tablespoons of flour extinguished in oil, not to make lumps, then lingered with half a liter of milk), together with 3-4 cloves of chopped garlic. When well cooked, you can add 4-5 tablespoons of sour cream, salt and pepper. To taste, you can throw in the food some eggs (possibly quail) or, as most do, add eggs mesh over the portion of nettles. <\/p>\n\n
Like any herbs, and these go well at Sauvignon Blanc, but this time we lean towards a local variety, more cheerful and closer to traditional tastes (if we still cooked something from childhood …) \u2013 a playful Zghihara from Averesti Domains. You can find it in several variants, we chose Nativus \u2013 dry, with less alcohol (12.7), fresh and full of life. <\/p>\n\n
\u2013 Fruits in yogurt<\/p>\n\n
For dessert, we thought to fix an old market problem \u2013 the disappointing fruit yogurt. Because all sorts of decent yogurts have appeared, including “Greek”, you can place in the fridge glasses with layers of berries, interspersed with layers of yogurt and “decorated” (in quotes, because we eat the d\u00e9cor …) with biscuits. You can also try with slices of apricots, peaches, nectarines, etc., but for the dessert with berries we reomandam a Cuvee Sissi from SERVE, while for peaches and other orchard fruits a Chardonay from Strunga Winery works better. Taste… <\/p>\n","protected":false},"excerpt":{"rendered":"
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