Baked Green Pate
Preparation time is quick, the rest is done by the oven. Here again I used the Iranian KoKou. In Brussels it's available in FreshMed for instance, but if you can't find it, use dried parsley instead.
Baked Green Pate
For a small bread form: 300 gram minced meat, 5 medium clove garlic, 2 medium sized onion chopped fine, 1/2 cup olive oil, 1/2 cup coconut milk, 1/2 cup flax seed ground, 1/2 cup sunflower seed ground or 1/2 cup dry brown rice -soaked and cooked, 1 tee spoon turmeric powder, 3 coffee spoon Himalayan salt, 2 eggs and 10 grams of dried Kokou or parsley -soaked;
Directions: Peel the garlic and mesh, then leave it on air till use -again, we do this to maximise its antibiotic and anti-carcinogenic affect. Soak the dried leaves in 1dl filtered water -leave it there until use. Chop the onion fine and mix it into the minced meet smooth. Switch on the oven to 175C, and add the rest of the ingredients. The best is to continue kneading the dough with hand then you can make sure that all ingredients are evenly distributed. Line your bread form with parchment paper, fill the dough in and bake it for about 40 minutes.
Ingredients for 6 slices of bread
2 boiled eggs
2 tins of Sardines
half of a bigger size of red onion finely chopped
200 gram butter (on room temperature)
1 tbs mustard
2 coffee spoons Himalayan salt
2 tbs finely chopped parsley
freshly squeezed juice of half a lemon
Peel the onion and chop it fine, also the parsley. With a fork mesh the Sardines in a ball, and add the the rest of the ingredients. When you make a bigger amount, you want to use a hand mixer, otherwise fork is actually nicer, because then you will have a rough texture which is more rustic and natural.
Sardines are almost singled out among fish that is yet safe to eat, though fish is really the best source of Omega3. And it's just simply delicious! (even if you don't eat bread along :) )
(You may grind a little bit of white pepper in it, too)
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