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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Sicilian fennel Salad

fennel_saladLong time since my last post. First of all I want to thank Seema (here her blog http://www.coffeemakerslist.com) for all the love and support she showed me, pushing me to come back. Since we moved in Germany (around November), I had so much colon-pain every afternoon till nights, which often turned out into an emergency bathroom call. Since 7th April I kind of changed my everyday nutrition into a more “veganish” way of eating, I still eat fish though. The reason was mainly my pain, which now is reduced significantly. I would say that 90% of time I am fine. Anyway long story short: I got kind of depressed and had a lack of creativity since now milk, eggs, cheese and other stuff don’t belong our fridge anymore. But now I am slowly rearrange my everyday meals…

This recipe is a traditional recipe, very very refreshing, you can make it completely vegan skipping anchovies. Some family serves it at the very end of the meal, to “wash” your mouth thanks to the citrus and help digestibility through fennel nutrition properties or could be served between two important and heavy courses to lighten them up.

Time: 15 minutes + 10 resting

Ingredients: 

  • 4 orange ( better quality without seed)
  • 3 fennel
  • 2 spring onions
  • 10 black olives
  • oregano, salt and pepper
  • 2 tablespoon extra virgin olive oil
  • 3 teaspoon balsamic vinegar
  • fresh parsley
  • Optional: 3-4 anchovies cut in small pieces

1. Cut oranges skin out.: you need to completely remove the white skin part and cut in small chunks.

2. Put orange in a big bowl with spring onions finely cut, 2 tablespoon extra virgin olive oil, salt, pepper and oregano.

3. Wash and  remove the external shell of fennels. I like to cut them fine but not too much: I do love the crunchy side of fennel. Add to the bowl with 3 teaspoon of balsamic vinegar and some parsley.

4. Add olive( I like to cut them in smaller circle) and *anchovies, which will add some salty background taste.

Let it rest for 10 minute and then taste it:  the orange sweetness should be in contrast with the raw spicy hint of spring onions. Now you can adjust with more pepper and salt if needed.

Buon Appetito!!!

Lentils Salad Recipe

lentils_salad

This is a quick and fresh recipe, perfect for summer!

Time:10 min [4 ppl]

Ingredients:

  • 2 can of lentils  (around 500 gr)
  • 1 cucumber
  • 10 cherry tomatoes
  • mix of seeds (sesame seed, pine nut,pumpkin seed, sunflower seed)
  • 1 or 2 spring onion
  • mix of different lettuce loose leaves ( arugola, red leaf, romaine etc)
  • mix of fresh herbs (basils, parsley, chives, oregano)

1. I decided to quickly warm the lentils up and let them cook for some minutes. Lentils in a can are usually precooked, but I always rinse them, wash with cold water and cook for 10 minutes. In this way they lose any “can smell”, if you know what I mean.

2. While the lentils are slowly re-cooking, I peel the cucumber, get rid of internal seed and wash it together with cherry tomatoes. I chop everything in little cubes and put it in a big bowl. Add one or two spring onion, herbs and washed lettuce leaves. Let the lentils cool off for some minutes.

For dressing: I simply add olive oil, salt and pepper.