Croutons Salad

bread_saladThe are two things right now that can give me some happiness: cooking and sleeping. Cheering myself up with some colorful salad. Buon appetito!

Time: 25 minutes

Ingredients:   [8 portions]

  • 4 slices toast bread
  • 500 gr cherry tomatoes
  • 2 red onion
  • 2 peppers
  • 1 cucumber
  • 15 olives (without pit)
  • fresh parsley
  • olive oil (generous amount)
  • salt & pepper
  • some lettuce leaves as base

1. First focus on pepper: pre-heat a nonstick pan, wash and cut your peppers and let them roast without oil until they get some tender but they are still crunchy.

2. While your peppers are on the pan, wash and cut the other veggies: cucumber ( I leave the skin on for this recipe), cherry tomatoes, red onions and olives. Toss everything in a bowl and season with pepper,fresh parsley, olive oil and salt.

3. Cut the slices of toast bread in small cubes and fry them in another pan with a generous amount of olive oil. Wait until he oil is frizzling before tossing the bread in. After 1-2 minutes flip them to the other side.Be careful, those small cubes burn easily! Lay them on a plate with kitchen paper to absorb the extra oil.. Note: don’t add the croûtons on your salad till few minutes before serving, otherwise they will loose texture by absorbing the tomatoes juice!

4. Let the peppers cool down completely before adding them to the bowl. I usually move everything on a big serving plate, covered with some roman lettuce and croûtons on the very top, as in the picture. It is very scenic!

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Meat Salad ~ Recipe

meat_saladAnd finally the second part of bouillon recipe,in other words, how to use the boiled meat that we used for it. This salad is not super healthy, because I put some mayonnaise in it ( 3 tablespoons), but bare in mind that all the taste and good nutrition elements are in the broth, not in the meat anymore. That’s why you need to add a little bit of character to it.  I keep it in the fridges covered with wrapping paper, and it remains quite good for 2 – maximum 3 days. This recipe is very quickly because I buy most of the ingredients already in a jar. It’s also a good idea, together with tortellini in broth for a complete meal for guests, only need to add some dessert at the end.

Time:  10 minutes

Ingredients: 8 portions

  • 500 gr beef bouillon meat ( already cooked)
  • 3 tbs mayonnaise
  • 300 gr carrots  in vinegar
  • 300 gr celery in vinegar
  • 150 gr beetroot preserves ( I use the one with red cranberries)
  • 2 boiled potatoes ( from the previous broth we made)
  • pepper, salt and parsley

meat_salad011. Use your hands to reduce the meat in little pieces.

2. Wash carefully the vinegar from carrots and celery off and add them to the bowl.

3. Add 3 tbs spoon mayonnaise, potatoes cut in chunks, beetroot ( which will hint a wonderful pink color), salt and pepper and parsley. Give it a taste and make sure it won’t need any salt more.

And it’s done, buon appetito!!!

Russian Salad ~ Recipe

russian_saladIn Italy we call this recipe ‘Russian salad’, but now that I live in Germany I found out that here it is called just ‘potatoes salad’. However, the taste is quite different.  We use to make this dish as starter during holidays, for example for Christmas or New Years Eve, because it is easy to bring to someone’s else home and because it is usually presented scenic decorated with tons of pickles and more mayo on the top. I saw many time this salad adorned as porcupine, with carrots stick as spines.

This is my version of this recipe: the common recipe among Italians include also tuna and more mayonnaise. I like to put also a lot of fresh basil and one green apple inside, to give a more “summer” touch and freshness to the dish. Just adapt the recipe to your own taste :))

Little advice: this recipe is good and convenient to be prepared one day before being served.

Time: prep 1 hour + at least 2 hours resting

Ingredients:  for  15 portions

  • 1 ½ boiled potatoes
  • 1 fresh cucumber
  • 1 green apple
  • 250 gr frozen peas
  • 250 gr ( 1 jar) pickled carrots
  • 250 gr ( 1 jar) pickled celery
  • fresh basil
  • pepper, salt
  • 1 tube light mayonnaise

1. Let’s start peeling and washing the potatoes. Bring them to boil til they’re fully cooked. Boil also your frozen peas. You can always use a can of peas, but I find the taste not the same.

2. In the meanwhile, wash your pickles to get rid of extra vinegar in it. Peel, wash and cut in tiny cubes the fresh cucumber and the green apple. Mix everything together in a big bowl with mayonnaise and little pepper.

3. When your potatoes and peas cooled down for a while, add also them together with a lots of fresh basil leaves. Be carefully while stiring not to smash too much your potatoes.

Keep in fridge for at least two hours. It always better to take it out at least one hour before your guests come in.

Buon appetito!