Summery Citrus Salad

Summery Citrus Salad-5654

Just a simple salad – but, oh, how lovely! Refreshing, tasty and with a crunch to each bite. Complements anything from the BBQ – how about serving with some grilled halloumi cheese?

100 g mixed lettuce leaves
1 grapefruit, peel and white pith cut out
2 oranges, peel and white pith cut off
1 large avocado, sliced
50 ml toasted sunflower seeds
50 ml toasted pine nuts
50 ml toasted pumpkin seeds
1 red onion, cut in 2 halves and thinly sliced
100 ml olives

Dressing:
1 tablespoon fig balsamic dressing
1 tsp Dijon mustard
50 ml olive oil
salt and pepper

1. Combine the salad in a bowl
2. Shake/whisk the dressing well and toss with the salad.
3. Serve

Balsamic Bean Salad

Balsamic Bean Salad-5678

A great dish to go with your BBQ dinner, or just on its own for lunch.
So easy – so delicious!

100g cooked kidney beans
100 g cooked white beans
100 g cooked chickpeas
50 g fresh spinach
1 sliced red onion

1 tbsp dijon mustard
3 tbsp balsamic vinegar
3 tbsp olive oil

1. Rinse the beans under running water.
2. Place in bowl together with the onion and spinach.
3. Mix mustard, oil and vinegar.
4. Pour mixture on beans.
5. Let sit for a few hours in the fridge for extra flavour.

Spicy Salad with Balsamic Pearls

170412 Spicy Salad with Pearl Dressing-5240

This is a way to jazz up the serving of a tasty, but ordinary looking, salad.
The ingredients aside, you will need a pipette and a slotted spoon (or a fine strainer) for this recipe. Looks really professional and is so easy to make!

Ingredients:
3 medium sized tomatoes, quartered, seeds removed and chopped
½ cucumber, seeds and skin removed, chopped
¼ chopped leek
1 yellow pepper, chopped
1 green pepper, chopped
1 red chili, seeds removed, chopped
50 ml dry toasted sunflower seeds, salted
1/2 lemon, zest

Dressing:
30 ml olive oil
1 tablespoon balsamic vinegar
Juice from 1/2 lemon
1/2 tablespoon honey
Salt and pepper

1. In a bowl, combine the salad ingredients.
2. Whisk together the dressing and pour on top.
3. Refrigerate.

Pearls:
90 ml balsamic vinegar
1 tsp of honey
1 tsp of lemon juice
½ tsp agar agar

Vegetable oil as below for the freezer

1. In a freezer, for minimum of 30 minutes, chill enough oil to measure 15 cm tall in a glass.
2. In a small pan, bring the mix for the pearls to a boil and then take it off the heat.
3. Let sit for 5 minutes.
4. Using a pipette, drop the dressing mix into the glass containing the cold oil. Let sit for 2-3 minutes.
5. Remove the pearls from the oil using a slotted spoon or pour the oil with the pearls through a fine strainer.

Serve the pearls with the spicy salad.

This technique can be used with many other sauces apart from balsamic dressing. Just play with it and be sure to (in the comments below) let me know what you did and how it turned out!

170412 Spicy Salad with Pearl Dressing-5244

Marinated Haricots Verts in a Salad

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Sometimes cooking is all about letting the ingredients speak for itself without too many alterations. Pure, simple and delicious! This is a classic green bean salad.

350 g haricots verts
80 g parmesan shavings
Chopped walnuts
1 small pear, sliced
Rocket salad (or fresh baby spinach leaves)

Vinaigrette:
3 tbsp olive oil
1,5 tbsp apple cider vinegar
1 small red onion, finely chopped
1 garlic clove, crushed
1 tbsp lemon zest
1 tsp Dijon mustard
Dash of salt
Black pepper

1. Whisk/shake the vinaigrette.
2. Blanch the haricot verts 1-2 minutes in boiling water (with some salt added to it).
3. Marinate the beans in the vinaigrette for 20 minutes.
4. Distribute the salad items on a large plate. Add the haricots verts and drizzle any remaining vinaigrette on top.

Crushed Potatoes with Greens and Beans

160706 Crushed Potatoes w Greens and Beans-1527

A delicious way of preparing potato. Use yellow tomatoes for the dressing, the taste will be the same with red tomatoes but the colour so much more beautiful when it is all just yellow.

Serves 4

12 boiled new potatoes
Fresh thyme
Coarse salt
Olive oil

100 g fresh spinach
1 avocado, thinly sliced
1 fennel bulb, very thinly sliced (best to use a mandolin)
Mixed beans (kidney-, butter-, chickpeas…)

Dressing:
2 large, yellow tomatoes, cut into chunks
1 tbsp white wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard
A dash of salt

1. Set the oven at 215C
2. Take each boiled potato and, with a spoon, slightly press down the middle crushing the potato slightly. Put some thyme and salt on top.
3. Drizzle a baking sheet with olive oil and place the potatoes on top. Pour some additional oil over the potatoes. Bake for 20 minutes.
4. Cut up the avocado and fennel and place in a bowl together with the beans and the spinach.
5. Mix the ingredients for the dressing in a blender. Save some dressing for decorating the plate with and toss the rest with the greens in the bowl.

Preppy Salad (Avocado Puree, Raspberry Vinaigrette Salad)

160419 Preppy Salad-2700

A “Preppy Salad” in pink and green – beautiful, fresh and tasty. Perfect for lunch or as a starter. Of course, the Serrano ham can be exchanged for something else, preferably something a bit salty.

Raspberry vinaigrette:
150 ml fresh raspberries
50 ml red wine vinegar
50 ml water
Salt and black pepper
100 ml olive oil

In a blender, combine all ingredients except for the olive oil. When the mix is smooth, slowly pour in the oil while mixing. This will make sure that the oil blends well into the dressing.

Salad:
Selected green leaves, shredded
Radishes, finely sliced or spiraled (using a spiralizer)
Cucumber, sliced or spiraled
Serrano ham
Red onion, finely chopped
Whole toasted walnuts and a few raspberries for decoration

Toss the mixed salad leaves with some of the vinaigrette.

Avocado Puree:
½ a large avocado PER PERSON
1 tbsp lemon juice per avocado
Salt and pepper

In a mixer, process the avocado with the juice

Assembly
1. On a serving plate, splash some vinaigrette
2. Place a large spoonful of puree on the plate and spread it out with the back of a spoon until about 0.5 cm thick
3. Place the salad leaves on top of the puree and then the remaining salad ingredients. Decorate with raspberries and the toasted walnuts.

Scallops Citrus Salad

160224 Scallop Citrus Salad-1541

A wonderful salad where everything, except the scallops, may be prepared in advance. Great as a starter or a main course.

1-3 large scallops per person (depending if starter or main course)
Butter for frying

1 grapefruit
Baby gem lettuce
Cherry tomatoes, halved
½ avocado per person
Crab meat, canned, 40-50 g per person

Dressing:
Any preserved grapefruit juice from the cutting
¼ tsp garlic powder
1 tsp Dijon mustard
3 tbsp white wine vinegar
3 tbsp olive oil
Salt and pepper

1. Cut away the grapefruit peel and then “segment” the fruit. That is, cut away the thin, white membranes separating each wedge. Preserve any juice that seeps out.
2. Combine the ingredients for the dressing and whisk/shake together.
3. Prepare the salad, including the crabmeat, and place on serving plates.
4. Drizzle with dressing.
5. Keep the scallops refrigerated until you need them. Wash and dry them thoroughly.
6. Heat a frying pan with some butter. When hot, add the scallops. Place them a bit apart in the pan. Leave them for 2-3 minutes (depending on size) before turning. Add some cold butter when you turn. Fry another 2-3 minutes. Serve immediately on top of the salad.

Asian Lamb with Lime Quinoa and Salad

151223 Asian Lamb-0916

Great lamb dish, full of flavour. Low fodmap recipe.

Serves 6

900g Lamb leg steaks, trimmed

Marinade:
4 tbsp tamari soya sauce
1 tbsp rice vinegar
½ tsp sesame oil
1 tbsp grated ginger
2 tbsp sunflower oil

Sesame seeds for adding towards end of frying.

Quinoa dressing:
1 tbsp grated ginger
½ tsp sesame oil
50 ml Tamari soy sauce
½ tbsp brown sugar
Zest from 1 lime (take care only using the green part of the peel)
1 tbsp limejuice
1 tbsp rice vinegar
2 tbsp chopped coriander leaves

400 ml Quinoa
1 orange, cut in segments, then smaller pieces
1 red chili, chopped (seeds removed)
100g water chestnuts, sliced
100 g baby leaf spinach

Salad:

1 cucumber, cut in thin slices lengthwise (a mandolin will give the best result)
3 carrots, cut in thin slices lengthwise
A small piece of white cabbage, cut in thin slices
3-4 tbsp lemon juice
Chili flakes
Salt, pepper

 

  1. Combine the marinade and pour over the lamb. Refrigerate for 1-2 hours.
  2. Prepare the quinoa dressing and set aside.
  3. Prepare the salad. Season and add the lemon juice. Set aside a minimum of 20 minutes.
  4. Rinse the quinoa and boil according to the instructions on the package.
  5. Prepare the orange by cutting off the peel (all the white membrane too), then, using a sharp knife, cut each segment just inside the thin white membrane, thus fully removing the membrane. Cut the remaining flesh into smaller pieces.
  6. Heat oil in a sauté pan. Fry the lamb steaks a few minutes on each side (depending on thickness of the cut). Remove from pan, roll in sesame seeds and then fry on a lower heat another minute. Leave the meat to rest 4-5 minutes.
  7. Drain the cooked quinoa, stir in the spinach, water chestnuts, the orange and chopped chili. Pour the dressing on top.

Crab Salad Starter

151216 Crab Salad Starter-0809

This dish is inspired by a wonderful Cordon Bleu recipe.

An increasing number of people have started following the difficult Low Foodmap Diet. This recipe is fodmap friendly and dairy free.

Serves 6

200 g rice

300 g cooked crab meat

1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 celery stalk (maximum 5 cm per serving if following the foodmap diet), finely chopped

100 ml crab bisque

salt and pepper

Vinaigrette:
50 ml Red wine vinegar
2 tbsp Dijon mustard
25 ml garlic infused oil
50 ml olive oil
Pinch of Cayenne pepper

2 tomatoes, peeled
Parsley, shredded

  1. Boil the rice according to instructions on package. Rinse under cold water and drain well.
  2. Finely chop all vegetables for the salad, add the crabmeat.
  3. In a small saucepan, over medium heat, reduce the bisque until thick enough to leave a “coat” on the back of a spoon. Add to crab mixture and season.
  4. Combine the ingredients for the vinaigrette, saving the oil for last and whisking well while pouring it in.
  5. Pour the dressing over the crab mixture.
  6. Prepare 6 small bowls with plastic lining. Spoon the crab salad into the bowls. Chill.
  7. Peel the tomatoes. With a sharp knife, cut a shallow cross at one end of the tomato, dip the tomato for a few seconds into boiling water then chill immediately in ice-cold water. The peel can now easily be removed. Cut the tomato into 8 wedges. Turn them into “petals” by removing the seeds.
  8. Chop the parsley.
  9. When serving, turn the bowls onto plates. Place a few tomato petals on top of each and sprinkle with parsley.

Sumptuous Salad Starter

151202 Sumptuous Salad Starter-0693

The dressing and the nuts are really the main ingredients in this salad. Any thinly sliced raw vegetable can be used, for instance red cabbage, leek, peppers… Just keep it beautiful and colourful.

2 carrots, thinly sliced
4 beetroots, thinly sliced
½ cucumber, thinly sliced
Mixed dark green salad leaves
Pecan nuts, toasted
Pine nuts, toasted

Dressing:
1 lemon, zest and juice
1 tbsp Tahini
1 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper

  1. Combine all salad ingredients in a bowl.
  2. Mix the salad dressing in a salad shaker.
  3. Drizzle the dressing over the salad.

Smoked Salmon Salad with Lime

Smoked salmon sallad 7234

In this crunchy salad, the salmon gives a salty, smoked flavour without dominating the dish. For some extra colour and sweetness, you may add a few, diced strawberries.

Serve as part of a menu together with
Main: Wild Rice with Chanterelles and Chorizo
Dessert: Strawberry Coconut Dessert Soup

Serves 4

150g smoked salmon
2 celery stalks
1 yellow pepper
½ green pepper
2 small avocados
50 ml fresh limejuice
Salt, pepper and a little chili pepper

Parsley to decorate

  1. Cut up the salmon and the vegetables in small pieces of equal size.
  2. Add the limejuice and spices to taste.
  3. Can be prepared in advance and kept in the fridge.
  4. Decorate with parsley

Chicken and Aubergine Skewers with Pistachio Dukkah and Orange and Feta Sallad

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This Morocco-inspired meal will please everyone at the table, and much of it can be prepared a day ahead! Roll the sticky skewers in the dukkah for the perfect taste sensation!

Serve with:
Starter: Crackers with Glazed Onion and Blue Cheese
Dessert: Warm Mango with Ginger and Honey

Serves 4

500 g chicken breast, cut into 3 cm cubes
2 large aubergines, cut into 3 cm cubes

marinade:
3 tbsp cumin seeds
1 tbsp ground cumin
4 tbsp + 2 tbsp clear honey
2 tbsp olive oil
1 lemon, zest and juice
salt and pepper

dukkah:
2 tbsp sesame seeds
2 tsp cumin seeds
2 tsp coriander seeds
50 g peeled pistachios
1 tsp ground paprika
1 tsp coarsely ground black pepper
salt

Sallad:
quinoa
4 oranges, zest from 2, segments from 4
1 lemon, zest and juice
3 tbsp olive oil
1 tbsp harissa
2 tsp ground cinnamon
2 tsp ground coriander
2 sallad onion, finely chopped
400 g feta cheese
50 ml chopped mint
100 g baby spinach
1. Mix the ingredients to the marinade and divide between two bowls. Add the chicken and aubergine to the bowls and let marinade in the fridge for 24 hours.
2. To make the dukkah roast sesame seeds, cumin seeds and coriander seeds in a dry pan until they start giving off a scent. In the meantime, mix the pistachios until coarsely ground and add to a bowl. Mix the roasted seeds in the mixer and add to the pistachios. Incorporate the rest of the spices and mix well.
3. Boil the quinoa according to instructions on the package. Zest 2 of the oranges and peel to cut segments of the flesh. Keep the juice that forms. Mix quinoa with orange juice and zest, lemon juice and zest, olive oil, harissa and spices. Let cool. Until here you can prepare a day in ahead.
4. Soak the wooden skewers in warm water for 20 minutes. Heat the oven to 220 degrees. Add the chicken and the aubergines to the skewers separately. Bake the aubergine skewers in the oven for 30 minutes, turning them around after half the time. Pan fry the chicken skewers to give colour on all sides, then add to the tray in the oven during the last 5-10 minutes.
5. Add the remaining ingredients to the sallad including the segmented oranges and mix.
6. Serve the sallad room tempered and the skewers with the dukkah to sprinkle generously on top.

Summer Salad with Basil and Walnut Dressing

Sallad m basilika sas
A light and fruity summer salad with a beautiful, creamy dressing. Please choose small strawberries with lots of sweetness and taste.

Serve as part of a menu with:
– Main course: Caribbean Corn fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette
– Dessert: Chocolate Rum Cake with Chocolate Crème Anglaise

Serves 4

10-15 mini asparagus
2 avocados, in quartered and sliced
2 spring onions, chopped
10-15 halved cherry tomatoes
10-15 quartered small strawberries
5-8 walnuts in pieces
8 gem lettuce (2 on each plate)

Dressing:
25 g walnuts
20 g basil leaves
1 tbsp honey
1 tbsp lemon
4 tbsp crème fraiche
Salt and pepper

  1. Mix all salad ingredients, except the lettuce, in a bowl.
  2. Mix the dressing in a blender until smooth.
  3. On a serving plate, place two pieces of lettuce, put the salad on top and drizzle with the dressing.