The meal is ready!

It’s official – spring is here. It’s also the time we start craving light meals as there’s no need to stock up on carbs so we could hibernate all winter long. How about preparing tofu salad and pearl barley with carrot puree and inviting your friends over for a little gathering?

Here’s a tried and tested idea for a post-dinner fun. Divide people up into pairs like wife-husband, girlfriend-boyfriend or friend-friend. Each pair writes a list of questions to ask the others: What’s your favorite TV show? What’s your childhood nickname? Would you rather be beautiful or rich? Each team asks the other couples the list of questions, and both members of each couple write down what they think their partner would say. Then, go around the circle and compare answers, awarding points for matches.

In the next post: how to indulge in the PANTONE of the year – Greenery

Tofu salad with cashew nut cream

Serves: 2 persons

Ingredients
150g firm tofu
2 tablespoons soy sauce
2 tablespoons yeast flakes
1 cucumber
½ red onion
2 heads of little gem salad
2 tomatoes
½ jar of green olives
A handful of mixed fresh herbs (such as dill, parsley, chives, basil, thyme, lemon mint, beetroot leaves etc.)
150g cashew nuts
Juice of ½ lemon
Salt, pepper, olive oil

1. Place the cashew nuts in a pot, add enough water to cover the nuts entirely and bring to the boil. Remove from heat and let cool.
2. Strain and rinse the nuts. Place them in a blender and add enough water to cover the nuts entirely.
3. Add a pinch of salt and pepper, followed by lemon juice. Blend until all lumps are gone and a fine paste has formed. If the paste is too thick, add more water.
4. Chop the tofu into small pieces and fry in a pan over medium heat, until golden brown on all sides. Add soy sauce, yeast flakes, mix everything together and transfer to a bowl to cool.
5. Chop the cucumber, tomatoes, and salad into finer pieces. Add the olives, cashew nut cream, finely chopped fresh herbs and tofu. Add salt and pepper to taste.

Pearl barley with horseradish cream cheese and carrot puree

Serves: 2-4 persons

Ingredients for the pearl barley
200g pearl barley
125g plain cream cheese
2 tablespoons horseradish
500g green asparagus
1 bunch red radish
2 heads little gem salad
A handful of mixed fresh herbs (such as dill, parsley, chives, basil, thyme, lemon mint, beetroot leaves etc.)
Salt, pepper

Ingredients for the carrot puree
5 carrots
50 ml rapeseed oil
Salt

1. Chop the carrots into large chunks. Add enough water to cover them completely and boil until soft. Transfer the carrots and some of the water they boiled in to a blender. Add oil, salt to taste, and blend until well combined and no chunks remain. If the paste is too thick, add more water.
2. Boil the barley as instructed on its packaging.
3. In the meantime, peel and dip the asparagus into boiling water for 1-2 minutes and then cool them under cold running water, or in a bowl of ice water.
4. Chop up the radish, salad and asparagus into smaller pieces and finely chop the fresh herbs.
5. Fold the cream cheese, horseradish, fresh herbs, salad and vegetables into the barley and serve with the carrot puree.

Tip: Give your guests a small thank you gift like Summer Romance Natural Aroma Sachet for them to remember your party every time they open a drawer.