Turkey breast with sun dried tomatoes and chili

This absolutely improvised turkey breast "stew" was made together with the above detailed rustic rosemary bread. I can't figure out why these dishes are always the best, the ones that you didn't even plan on making... Well, all the more reason to just cook all the time :)

Ingredients, serves 2

• 40 dkgs of turkey breast fillet
• 1 can of chopped tomatoes
• 5-6 sun dried tomatoes
• half a can of sweet corn
• 1 teaspoon of chili powder
• 2 teaspoons of ground cumin
• 1 onion chopped fine
• 3 cloves of garlic
• a bit of mexican seasoning

Chop the onions fine and start frying them in a bit of oil, they have to be brown. Meanwhile you can cut the turkey breast in smaller pieces, and then if the onions are done, add the meat. Cover it with a lid for 15 minutes and then remove the lid. Fry it until there isn't any water left under it. Add the seasoning and keep cooking it. Then you can add the tomatoes and the sweet corn, cook for another 5 minutes. If it's too sour, you can add a tiny bit of sweetener or sugar.

Summer style potato with basil and tomato

Basically this is a copy of  the basil potatoes that my mum used to make when we were little. I asked her for the recipe many times but I always forget it, so now I came up with my own. My brain seriously stopped today while writing my essay so I needed something to get it to function again. However, it's a fact that with new potatoes, fresh basil and ripe tomatoes, you cannot really fail... :)

Ingredients:

• 6 new potatoes
• 2 ripe tomatoes
• half a red onion
• 10-12 leaves of fresh basil
• a hanful of fresh thyme
• 3 tablespoons of sour cream
• salt, fresh ground pepper
• a tiny bit of oil

Wash the potatoes but you can leave the skin on, if it's nice. Wash the tomatoes as well, and peel the onion.  What we need is to have equal sied potato slices, which is also true for the onin and the tomaotes. So slice everything up and then you can start puting together the dish. Pour a bit of olive oil into a heatproof dish and lay the firs layer of potatoes. Sprinkle salt and pepper on them. Lay a couple of slices of tomatoes on the top of the potatoes and some onion as well. Season it with the basil and the thyme. Continue with the layers until you run out of potatoes. The top layer has to be potatoes because the final step is spreading some sour cream on top. Put the whole thing in the oven for about an hour at 180 degrees, preferably covered with aluminium foil, which you can remove in the last 10 minutes so that the top can roast a bit. 

Avocado salsa

I almost always made guacamole when I had avocados at home, or chicken salad (the recipe iscan be found in the older posts) but I wanted to try out something salsa-like too. In winter, when there are no really tasty tomatoes, this can be the perfect substitute for bruschetta with tomatoes. For that matter, avocado is healthy, full of unsaturated fatty acids, and it's very tasty too :)

Ingredients:

• 2 mellow avocados
• 1 big tomato
• 3 tbl spoons of olive oil
• salt and freshly ground pepper
• juice of half a lemon
• 1 clove of garlic, smashed

Chop the avocado and the tomato, and mix it with the rest of the ingredients. Mix it carefully, don't crush the avocado, because if its mellow it can be smashed very easily, but we want it to stay in bigger pieces this time. Pile it up on a toast and eat it! :) It's better for the taste if it can rest a bit before you eat it. 

Tomato salad by KGy :)

Ingredients:

• mellow tomatoes
• red onions
• fresh parsley

Dressing:

• 1 dl of corn oil
• vinegar
• a little bit of salt
• sugar or sweetening
• water

Dice the tomatoes and chop fine the onions. Put them into the dish by turns and sprinkle the fine chopped parsley onto the top. Shake the ingredients of the dressing in a bottle and taste it. If its allright, then pour into the dish and mix the salad carefully. Its good for the taste if you let it cool for a couple of hours in the fridge but its just as good inmediately served.