Hello again! Summer holidays have passed and I am on air again. Sunny weather and excellent mood inspired me to new culinary discoveries and unusual taste combinations. I hope that you, my dear readers, will enjoy my taste experiments.

Let me remind you of my credo: QUICK AND DELICIOUS! And that’s why most of my recipes are cooked very quickly, and mostly they are vegetable.

The reason is very simple – I cook with the children in the kitchen (one makes soup out of kitchen utensils, another holds on to mother’s skirt or sits on my hands, looking vigilantly and controlling every my step). Vegetables are safe, it can be touched, patted and even chewed. What can not do with raw meat or fish.

But for meat lovers, I will be happy to share my husband’s recipes (he is in charge of MEAT in our house, and I only eat it).

So, I boldly open the curtain of the Second Culinary Season for All Cooking Lovers!

Marrow fritters with red bell  pepper salsa

Ingredients:

Fritters:

• 6 small marrows
• 2 eggs
• 2 tbsp milk
• 1 clove of garlic
• 2 tbsp chopped spring onions
• a pinch of smoked sea salt
• 2-3 tbsp flour

Salsa:

• 1 red bell pepper
• 2 tbsp chopped fresh mint
• 1/2 tbsp honey
• Juice from 1/4 of lime
• a pinch of smoked sea salt

For serving:

• goat cheese with honey
• plain yogurt
• spring onions

Instruction:

1. To make a dough for pancakes: grate marrows on a large grater (if young – with a peel). Strain and put in a large bowl. Add slightly whipped egg, milk, squeezed garlic clove, spring onion, salt and flour. Mix everything and let stand for 5-10 minutes. In a frying pan heat up the vegetable oil, lay out a tablespoon of dough and fry the fritters for a couple of minutes on each side on medium heat.
2. To prepare salsa: peel the red bell pepper from seeds and white veins, cut into small cubes. Fresh mint leaves chop finely with a knife. Mix pepper, mint, honey, lime juice and salt.
3. For serving: prepare sandwiches of pancakes with a layer of goat cheese with honey or any other cheese to taste, from above put a spoonful of natural yogurt and sprinkle with spring onions. Salsa is served close or in a separate bowl.

Bon Appetit!