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Archive for the ‘salads’ Category

Goal 151 is ambitious! (What was I thinking, I wonder?!) The idea is to cook every single recipe- except the very few that I actively dislike- in Nigella Lawson’s ‘How to eat’. I bought this book years ago, when I was still living in Greece. At the time Nigella Lawson wasn’t a TV persona, and I knew nothing about her. All that I knew is that I loved loved loved the writing in the book. I still do. ‘How to eat’ is not only a great cookbook; it also makes for fantastic bed-time reading. Perfect to calm those turbulent thoughts.

This recipe from ‘How to eat’ is not a recipe per se, but more a suggestion. I had some lovely asparagus sitting in the fridge- asparagus season has started here in London- and I searched in Nigella’s book to get an idea on how to prepare them. Her suggestion of roasting the asparagus and then eating with loads of lemon appealed to me. We ate the asparagus with some of the bread I’d made a few days ago- again, from ‘How to eat’- and lots of feta cheese. This ended up being a delicious light supper, proving that sometimes the simplest things are the best, as long as the ingredients are good enough.

Method:

  • Roll the asparagus in good olive oil & sea-salt
  • Roast in the oven, making sure it’s as hot as it gets
  • Give the asparagus 5-10′ for each side
  • Leave the asparagus to cool down a bit, and then serve with lemon (which is what I did) or, if you prefer, with balsamic vinegar
  • Eat with toasted bread, feta cheese, lemon, hollandaise sauce- anything you want really.

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Salad with salmon & udon noodlesMy slightly-obsessional adherence to my list of goals continues. Let’s see for how long I can carry this on, taking into account that my pregnancy is making me more and more heavy & immobile.

I have to say that yesterday’s lunch (part of goal 154, cooking main dishes from various food blogs) was wonderful. Not too heavy, not too calorific, quite tasty, and very easy to make. I got the idea from Lizzie at Hollow Legs, who made a salmon & udon noodle salad. I made some slight changes, but the recipe is more or less the same as Lizzie’s. So this makes it part of goal 154, cooking from other people’s blogs.

Salmon and Udon Noodle Salad (for one or two)
Ingredients:
  • 2 salmon fillets
  • Juice of 1/2 a lime
  • 1″ ginger, grated
  • 1 red chilli, sliced finely I used a bit of red-hot cayenne pepper which worked very well
  • 1 tbsp coriander and 1 of mint, chopped
  • 2 tbsps fish sauce
  • 2 tsps sugar

Method:

  • Combine the above ingredients and coat the salmon fillets in them
  • Leave to marinate for 30 mins
  • Place the salmon fillets including the marinade in a foil pouch and bake in the oven for 10 – 15 minutes, or until just done
  • Leave to cool
  • Assemble a salad with whatever veg you have – I had mixed leaves (Lizzie also suggests mushrooms, butter beans, spring onion and cherry tomatoes)
  • Cook some udon noodles and run them under a bit of water to refresh (not too much water or they’ll become soggy)
  • Toss in soy sauce and lay over the veg mixture (I omitted the soy sauce because I’m trying to avoid eating too much salt since I’m pregnant. It was still delicious and fresh-tasting)
  • Flake the salmon on top, and combine it all with the juices from the foil pouch. Or just serve the slightly-warm-still salmon with the salad, and the noodles on the side.

Makes for a lovely, easy lunch for a warm day in May.

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Pea & lettuce saladThe weather is still pleasurably warm- although, I have to say, a bit too warm at night for someone as heavily pregnant as I am!- but at least there’s a lovely cool crisp breeze throughout the day.

I’m struggling on with my 202 tasks. Although ‘struggling’ is a bit of an exaggeration, I suppose. I’ve worked a bit on goal 189 over the weekend, which involves creating a food schedule. The idea is to eat in a fairly balanced way throughout the week: not too much meat, fish and vegeratian dishes at least once a week, a soup or a pulse dish once a week, and pasta or risotto just the once. Oh, and there’s also a much needed ‘free’ day, just because I don’t want to allow my obsessionality to overtake me. But also because I want there to be a chance for this plan to actually work!

Part of the weekly meal-plan idea is to try and include more vegetables and salads with our meals. So yesterday I looked through my saved blog recipes and chose to make a simple pea and lettuce salad, inspired by Meeta’s post in What’s for lunch honey. This is my first food-related post in this blog (how exciting!), and it’s of course a very simple recipe. But it hit the spot for such a warm spring Sunday. I took it with me to our friends’ house, and we spent a lovely lazy afternoon in the garden, eating teriyaki beef, served with rice and various salads (including mine). I fiddled with the recipe a bit, because I didn’t want the salad dressing to be too heavy (originally it calls for garlic and onion mixed in with the sour cream). I also added a bit of lemon, because it seemed too ‘mustardy’ to me… and finally, I added lots more salad leaves, not just lettuce, just because I wanted a bigger, heartier salad.

Pea and lettuce salad

Ingredients:
1 garlic clove – mashed (I ommited this)

1 medium sized onion – finely chopped (also ommited!)

200g sour cream (I used light sour cream, which works just as well)

3 tablespoons dijon mustard (this was slightly too much, in my opinion)

1 teaspoon white wine vinegar

salt and pepper

100g peas

2 romain lettuce hearts – washed and cut into bite size pieces

Other salad leaves (as many as you want, and any type you prefer)

Method:
Prepare the salad dressing first. In a mixing bowl add the garlic and onions (if using) with the sour cream, mustard and vinegar. Whisk well until smooth. Salt and pepper to taste.

Steam the peas for 2-3 minutes. Run under cold water so that they keep their wonderful green color. In a salad bowl mix the peas and the lettuce together and pour the dressing over this.

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