Spinach, smoked trout and orange salad
Posted: July 27, 2011 Filed under: Fish, Salad | Tags: Orange, Smoked trout, spinach Leave a comment
It is just one these salads perfect for Summer. I keep doing it over and over again, and no one seems to be tired of it. Although I am pretty sure this is a Gordon Ramsay dish, I forgot where I found it. But, in any case, if you want to be very precise, this actually is a variation of Gordon’s original recipe, which called for rucola. Mr Caramelised isn’t so fussed about it, so to keep domestic harmony I promptly replaced it with fresh spinach leaves. In all honesty, I didn’t have much problems to let the rucola go…
Spinach, smoked trout and orange salad
Ingredients
- 500g of fresh spinach leafs (or baby spinach, of available. The original recipe called for rucola)
- 1 peeled orange, pith removed and segmented
- 1 smoked trout cut in pieces (bite size)
- Olive oil
- Balsamic vinegar
- Freshly ground salt and pepper to taste.
Method
Spread the spinach in a large flat plate. In top of it sprinkle the orange and the trout. Season with olive oil balsamic vinegar, salt and pepper.
Couscous salad with fresh tomatoes, cilantro, and lemon
Posted: May 20, 2011 Filed under: Grains, Salad | Tags: Couscous, Tomato Leave a comment
To go with the tzatziki, I made a couscous salad using a recipe I found in Jeff Koehler‘s Rice, Pasta, Couscous. In Jeff’s own words, it’s as lovely as it is simple. The lemon makes it refreshing, cilantro gives it extra flavor and depth, the couscous feel a bit more lighter than past or rice… Just the right thing to have in a hot Summer day.
Couscous salad with fresh tomatoes, cilantro, and lemon
Ingredients
- 500g couscous of medium-grain couscous
- 8 ripe tomatoes grated or finely chopped
- Juice of 2 lemons
- 2 tablespoons of finely chopped fresh cilantro
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Salt and pepper
- 3 olive oil to taste
Method
Cook the couscous according to the instructions of the packet. Put in a large salad bowl.
Add the tomatoes to the couscous along with the lemon juice, cilantro, and parsley. Season with salt and pepper and mix well. Let the mix sit for at least 1 hour for the flavors to develop and marry. Add the olive oil and fluff just before serving.
Tzatziki
Posted: May 18, 2011 Filed under: Salad, Vegetarian | Tags: Cucumber, Yoghurt 1 Comment
It was a very hot day, and all we feel like eating was something cool and fresh. A little couscous salad, roasted aubergines and of course that creamy cucumbery thing the Greeks call Tzatziki. It tastes much better by a big blue sea, but nevertheless it is always welcome in a bright Summer day. The recipe was adapted from Reference Answers.
Tzatziki
Ingredients
- 2 cups plain yogurt
- 1 unpeeled cucumber, finely chopped
- 2 cloves garlic, crushed
- 2 Tablespoons olive oil
- 1 teaspoon salt
Method
In a bowl, add the cucumber, garlic, olive oil, and salt to the yogurt.
Blend well with a fork and refrigerate.
Serve with toasted pieces of pita bread or fresh vegetables, such as carrots, celery, or peppers.
Apple, sage and goat cheese salad
Posted: September 25, 2010 Filed under: Salad, Vegetarian | Tags: Apples, Goat cheese, Mafalda Pinto Leite, spinach 1 Comment
T. brought this warm apples, nuts, sage, goat cheese and autumn leaves salad last time she came home for dinner. “Did you know Mafalda Pinto Leite?”, she asked, while she took over the kitchen and put the salad together. “Mafalda who?” I answered. Clearly, I was missing out on something. The recipe is from the book Cozinha Para Quem Não Tem Tempo (in a very liberal translation from the Portuguese, Cooking for Those Who Have No Time)
Apple, sage and goat cheese salad
Ingredients (4 persons)
- 60g butter without salt
- 1 tablespoon of sage leafs (no chopping needed).
- 3 tablespoons of white vinegar (I used cherry vinegar)
- 1 tablespoon of brown sugar (cane sugar will also work fine)
- 2 green apples without core and cut in quarters.
- Half mug of chopped nuts
- 100g de rucola or red spinach (I used a bag of autumn leaves)
- 150g of sliced goat cheese (the creamy one)
Method
Put the butter, sage, vinegar and sugar in a frying pan (low heat). When the butter has melted, add the nuts and the apples and. Let cook for a few minutes or until the fruit is tender.
Make a bed of leafs in the dishes, and place the apples and the nuts on top. Reserve the juice that was left on the pan, and poor it over the nuts and apples. Finish with the sliced goat cheese.
Total time of cooking: 8 minutes-ish. Looking for the right ingredients in the cupboard: one eternity.
Smoked trout salad and buttered potatoes
Posted: August 14, 2010 Filed under: Fish, Salad | Tags: Cucumber, Potatoes, Trout Leave a comment
The smoked trout with cucumber and dill salad’s recipe was found on Channel 4. It was just one these unusual circumstances where the ingredients you have are actually the same the ones the recipe asks for.
Smoked trout salad and buttered potatoes
Ingredients
- 1 cucumber
- small bunch of fresh dill, chopped
- 1 teaspoon of caster sugar – regular sugar will do.
- 1 tablespoon of rice vinegar – I used Jerez vinegar instead
- 4 hot smoked trout fillets
- Boiled new potatoes and butter
Method
Halve and deseed the cucumber and thinly slice into half moons. In a large bowl, toss the cucumber slices with fresh dill, caster sugar and rice wine vinegar.
Serve the salad with the trout fillets, broken into pieces, some hot buttered new potatoes with salt and pepper.
BBQ salmon and wheat salad
Posted: August 9, 2010 Filed under: Fish, Pulses and lentils, Salad | Tags: Salad, Salmon, Wheat 2 Comments
Barbecue day: parboiled wheat salad, with cherry tomato, cumcumber and vinaigette. Salmon on tin foil, marinated with olive oil, lemon juice, salt and pepper
Lucie Loves Food 