Warsztaty z gwiazdą to cykliczne wydarzenie organizowane przez portal ALL ABOUT LIFE. To spotkania, które pozwalają na poznanie nowych trendów kulinarnych czy modowych. W końcu jest to możliwość wymiany doświadczeń z gwiazdami telewizji, blogerkami czy dziennikarkami.
- stek z łososia
- miks sałat
- garść kolendry
- 1/2 łyżeczki kolendry w ziarnach
- 1/4 kostki masła
- 1/4 cytryny
- olej rzepakowy lub olej kokosowy do smażenia Olejowe Smaki
- sól, pieprz
- szklanka ugotowanego pęczku CENOS
- 4 mandarynki
- 1/2 szklanki rodzynek
- szklanka orzechów włoskich
- 2 łyżki oleju lnianego OLEJOWE SMAKI
- łyżka jogurtu naturalnego
- 2 łyżki miodu
- ząbek marynowanego czosnku OLE!
- sok z mandarynki
- 2 cebule
- 1/2 małego pora
- papryka czerwona
- papryka żółta
- przecier pomidorowy
- 2 marchewki
- Pastena pasta z suszonych pomidorów z czosnkiem OLE!
- sól, pieprz
- 100 g kaszy jaglanej CENOS
Workshops with a star is a cyclical event organized by the AllAboutLife portal. These are meetings that allow you to learn about new culinary or fashion trends. In the end, it is an opportunity to exchange experiences with TV stars, bloggers and journalists.
Workshops with a star are
meetings during which not only I meet interesting people, but it is a
time full of inspiring meetings and a platform for exchanging
experiences, not only culinary ones. The workshop
leaders and stars participating in the project are people with extensive
experience in the field of healthy eating and a healthy lifestyle. It’s like me, people interested in fitness, healthy and ecological lifestyle. Thanks to them, I constantly discover new trends that I try to implement every day in my daily schedule.
Following trends, constantly developing my skills and knowledge makes me able to share my experiences with others. I
had the incredible opportunity to lead the last workshops with the
stars, whose guest of honor was Karolina Szostak and Marta Kordyl.
with Karolina Szostak and Marta Kordyl, authors of the book „My
spectacular metamorphosis” and „My spectacular detox” resulted in
introducing new and tasty dishes to my menu. Their preparation turned out to be very simple and the taste was simply heavenly. I recommend you try them, and they will definitely be included in your menu permanently!Salmon steak is a very tasty and inspiring dish. Although the preparation requires some time, the taste is compelling. To prepare it you will need:
- salmon steak
- a mix of lettuces
- a handful of coriander
- 1/2 teaspoon of coriander in beans
- 1/4 cubes of butter
- 1/4 lemon
- rapeseed oil or coconut oil for frying Oil flavors
- salt pepper
Cold butter, combine with half a garlic clove, a handful of coriander leaves and salt. Mix all ingredients and put them in the fridge. I add salmon steak with salt and pepper. Sprinkle one side with crushed coriander seeds. I warm up the oil with a little butter and fry the steak for 2-3 minutes on each side.
A great addition to the dish is a mix of lettuces. I lay the green leaves of lettuce on a plate and put fish on them. I put coriander butter on pieces of fish and squeeze lemon juice on it.A very good addition to the salmon steak is a pearl barley salad. It is healthy and filling. It may be an addition to the fish, but also a separate dish. To prepare it you need:
- a glass of boiled CENOS bunch
- 4 tangerines
- 1/2 cup of raisins
- a glass of walnuts
Ingredients for salad dressing:
- 2 tablespoons of linseed oil Oil flavors
- spoon of natural yoghurt
- 2 tablespoons of honey
- clove of marinated garlic OLE!
- mandarin juiceIn a bag of breakfast, I mix olive oil, yogurt, honey and a crushed clove of garlic. I’m adding one of the four mandarins. I’m mixing everything. While mixing, squeeze mandarin juice. I add finely chopped three remaining mandarins, previously baked walnuts and raisins to cooked pearl barley. Combine the whole with sauce. Let the salad stand for a moment, so that the flavors will bite.
- 2 onions
- 1/2 a small season
- red pepper
- yellow pepper
- tomato puree
- 2 carrot
- pastena dried tomato paste with garlic OLE!
- salt pepper
- 100 g of CENOS millet groats
Cook porridge in accordance with the indications from the packaging. Chop the onion and fry in a grilled pan. Carrots, parsley and zucchini are grated on a coarse mesh. I pour the vegetables into the pot with onions and finely chopped leeks. I add tomato puree, spices, herbs and garlic crushed by the press. Whole soul on low heat for 20 minutes. After this time, I add porridge and mix all the ingredients. I leave the filling to cool. During this time, I cut peppers in half, remove the seed nests and fill them with stuffing. I cover them with a cut half of the pepper and bake in a preheated oven to 180 ° C for about 40 minutes.
Workshops with a star is an opportunity to get acquainted with the latest products of many well-known brands. It turns out that previously used kitchen tools, such as the Fiskars brand, can be replaced with many new solutions. They
help to prepare your favorite dishes more efficiently, while CENOS
cereals or oils from Olejowe Smaki brands enrich them with nutritional
values. As far as I am concerned, these are the ingredients most desirable in your daily diet!
Love Ewa 🙂