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Morning glory oats – Reggeli zabkorpa

You can say good bye to boring oatmeal, if you cook it with a little twist.  I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.  She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013.  Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.

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Roasted parsnips – Sült paszternák

One of the quite often neglected root vegetables are white parsnips.  A lot of people don’t know them or don’t use them in their cooking.  For me, they are as essential as carrots – they are closely related to carrots and parsley roots – especially for vegetable or meat soups.

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Quick quinoa salad – Gyors quinoa saláta

Quinoa is one of those whole grains with high protein content that cooks very quickly.  It’s actually a seed and has a nutty taste; its origins are in South America.  To make a tasty quinoa salad is just a matter of 25-30 minutes.  There are endless variations to this salad depending on what you like or what is available in your refrigerator.