BLT sandwich with edible flower salad and dressing

BLT sandwich with dressing When it comes to sandwiches I have always loved simplicity. I made a plain bacon sandwich for my girlfriend once and she liked it. But when I made her a BLT, she said whoa. The lettuce and tomatoes actually do make a big difference. While the bacon adds to the crust, the lettuce and tomatoes add the freshness and that’s what makes this sandwich awesome. The second time I made it, I decided to add a simple salad to it that included edible flowers which included a mayonnaise-ketchup dressing. Lets go to the recipe (albeit it is a simple one).


For 1 person

4 slices of whole wheat toast
4 slices of bacon
14 mixed baby tomatoes (green, red, yellow)
mixed edible flowers (by choice)
mixed green salad (by choice)
4 tbsp of ketchup
4 tbsp of mayonnaise
2 tbsp of butter
garlic powder, black pepper, onion powder

Clean all the vegetables. Add a tablespoon of olive oil to a pan. Start frying your bacon. When done set aside on a sheet of paper. Take a small cup and mix the ketchup and mayonnaise. Add a tablespoon of garlic powder, black pepper, onion powder and salt and mix thoroughly. Now add two tablespoon of water and mix. The dressing is done. Heat up the toasts (with a slice of butter). Cut all the tomatoes in halves, and use six of them for the sandwiches, and put the rest of them in a mixed bowl with all the salad and edible flowers. Add half the dressing and mix. Now put the sandwiches together; start with bacon, add the salad and then the tomatoes. Add a tablespoon of dressing to each and you are done. You can serve the rest of the dressing in a small cup beside the sandwiches.

Creamy Prawn Soup with homemade garlic croutons

Creamy Prawn Soup with homemade garlic croutons There is this fish place in the center of Ljubljana (the place where I live) that serves great fish. Located five steps from the fish market, you are bound to get great quality food. I remember when I went there with my girlfriend and we got this delightful creamy prawn soup. Since my first try, I have decided that my mission will be to recreate this delightful dish. That was a years ago and I haven’t tried it yet. Well today was the day. For this kind of soup, you need some crunch, and the stale bread and fresh spices that I had on my shelf were just perfect for this. After the soup was cooked I tried it and was a bit disappointed, because I though I made just a regular cream soup. I waited for a minute or two and then the prawn taste came in (I figured that at my first try, it was probably too hot to taste it anyway).


For 4 persons

For the soup
250 grams of frozen prawns (you can use fresh if you want to)
2 spring onions
1 dl of white wine
8 tbsp of white flour
200 ml of cream
4 cloves of garlic
5 tbsp of salt
3 tbsp of black pepper
8 tbsp of butter
3 tbsp of tomato puree or 3tbsp of ketchup
olive oil

For the croutons
3 pieces of stale bread
6 pieces of fresh basil
4 tbsp of salt
4 tbsp of garlic powder
fresh oregano
olive oil

Let us prepare the croutons first. Take a big tray, add a piece of baking sheet paper on it. Drizzle with olive oil. Take the bread and cut it into pieces. Put it on the tray, add salt and garlic powder. Wash the basil and oregano and drizzle it all over. Put into a preheated oven at 190 degrees for five minutes. Take 200 grams of prawns and put them into a casserole pan. Add two deciliters of water and wait till it boils (add just a pinch of salt and olive oil into the water). In a separate casserole pan add olive oil, chopped spring onions and whole garlic cloves. Wait till a bit golden and add flour. Mix thoroughly. Add the wine and the butter and wait for a minute or two. Then add the cooking water from the prawns and also add the prawns. Mix thoroughly, add salt, black pepper and tomato puree and mix again. Wait till it boils. When boiled, take the mixture into a blender and blend it. Put back into the casserole pan, add the cream and simmer for five minutes and mix thoroughly. In a pan cook the rest of your prawns. Serve the soup with fresh green leaves of the spring onion, fresh prawns and the croutons.