Līgo celebrations are unimaginable without homemade wreaths made from freshly picked flowers in a variety of colors. Just like wreaths, the festive table is unimaginable without homemade dishes with fresh and colorful ingredients. We offer original and seasonal recipes to try for Līgo.
CHICKPEA AND FETA CHEESE SALAD
Ingredients:
- Zucchini – 2
- Sweet pepper – 2
- Red chili – 1
- Garlic clove – 1
- Lemon – 1
- Olive oil – 1 tablespoon
- Canned chickpeas – 400g
- Feta cheese, diced – 150g
- Dill, chopped – 2 tablespoons
- Parsley, chopped – 1 tablespoon
- Salt and pepper to taste
Preparation:
- Cut zucchini and bell peppers into long strips, drizzle with olive oil, season with salt and pepper. Grill or pan-fry vegetables until tender and let cool.
- Finely chop red chili and mix in a bowl with grated lemon zest and juice, minced garlic, and olive oil. Add salt and pepper to taste.
- When vegetables have cooled sufficiently, slice them and pour the prepared dressing over them in a bowl. Drain and rinse chickpeas and add to vegetables along with feta cheese and chopped dill and parsley.
COLORFUL SKEWERS
Ingredients:
- Pork – 300g
- Chicken breast – 300g
- Zucchini – 1
- Red bell pepper – 1
- Yellow bell pepper – 1
- Lemon juice – 1
- Rosemary – 1 sprig
- Olive oil to taste
- Salt and pepper to taste
Preparation:
- Cut pork and chicken into cubes. Cut bell peppers into squares and zucchini into slices. Thread meat and vegetables alternately onto skewers.
- Pour olive oil into a bowl and add lemon juice, rosemary, salt, and pepper. Pour the marinade over the skewers and set aside for 30 minutes.
- Grill, turning the skewers regularly, and basting with the marinade. When finished grilling, season with salt and pepper.
SMOKY TOMATO KETCHUP
Ingredients:
- Chopped tomatoes – 1 cup
- Brown sugar – 1 teaspoon
- Apple cider vinegar – 1 teaspoon
- Salt – 1.5 teaspoons
- Smoked paprika powder
- Worcestershire sauce – 1 teaspoon
Preparation:
- Place all ingredients in a saucepan and simmer for 10 minutes. Reduce heat to medium and simmer for another 10 minutes.
- When cooled, pour into a food processor and blend until smooth. Chill in the refrigerator before use.
LEMON AND DILL MAYONNAISE
Ingredients:
- Olive oil – 75ml
- Vegetable oil – 75ml
- Egg yolks – 2
- Lemons – 2
- Dill, chopped – 1 bunch
- Salt – 1 pinch
Preparation:
- In a bowl, whisk egg yolks, gradually adding olive oil until creamy. Pour in the remaining oil and whisk again until thick.
- Add the grated zest of two lemons, juice of half a lemon, salt, and dill. Mix everything together. Chill in the refrigerator before use.
RHUBARB AND STRAWBERRY TART
Ingredients:
- Flour – 250g
- Butter – 125g
- Salt – 1/2 teaspoon
- Water, ice cold – 2-3 tablespoons
- Butter, softened – 200g
- Powdered sugar – 200g
- Eggs – 3
- Self-rising flour – 200g
- Lemon – 1
- Vanilla extract – 1 teaspoon
- Rhubarb – 3
- Strawberries – 10
Preparation:
- In a large bowl, combine flour and salt, then add butter and knead until crumbs form. Gradually add cold water and knead until the dough is smooth and does not stick to your fingers. Wrap in cling film and refrigerate for 30 minutes. Roll out the prepared dough to a thickness of 1-2 cm and line the inside of a mold, trimming the edges.
- In a bowl, mix softened butter with sugar until fluffy. Add eggs one by one, stirring constantly. Add lemon zest and vanilla extract. Add self-rising flour and mix with a metal spoon. Spread the prepared mixture evenly into the dough-lined mold. Sprinkle with pieces of rhubarb and strawberries.
- Preheat oven to 170°C. Press the sprinkled rhubarb and strawberries into the mixture before baking. Bake for 45 minutes until the mixture is firm and the crust is golden.
