Oven vegetables. Couscous. Feta cream. Smoked fish.

and everything else the fridge has to offer...

My daughter and I have become real leftover specialists. One look in the fridge is enough to conjure up the most delicious combinations. Last week we made a relatively full vegetable dish with plenty of root vegetables, leftover red cabbage, lamb's lettuce and half a pumpkin.

Also shepherd's cheese in brine, an open tub of sour cream, a smoked trout fillet and couscous (we almost always have this in our food).

We chopped the vegetables relatively small (because we were so hungry and wanted them to be done quickly in the oven), marinated them with olive oil, garlic, salt, pepper and rosemary from the garden, placed them on a baking tray and put them in the oven preheated to 180 degrees in perfect elegance.

The feta cream was made from feta and sour cream - we don't want to add much seasoning. The shepherd's cheese is quite aromatic.

As it began to smell delicious, we prepared the couscous in a ratio of 1 to 1 ½, mixed a vinaigrette of seed oil and lemon and prepared the lamb's lettuce.

We arranged everything on our wonderfully beautiful Wilhelmsburg plates with great devotion and ate it by candlelight - a highlight of our rest kitchen so far. ⭐⭐⭐⭐⭐

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Picture ©Olga

#proearth #actinginsteadofspeaking #meal #enjoyment #restlkitchen