Category Archives: Salads

Pasta, Prawn and Apple Salad


Today, I am going to write about a simple yet stylish recipe, that is just right for a hot summer day. So keep it in mind when is hot outside. I got this from a book I keep mentioning here, “Good Housekeeping Cookery Book” – 1985. All you need is love, pasta, prawn and apples. You can find these in your heart, on the shelves of a supermarket and for the first thing you don’t need money. For the rest, well, you can always ask a friend or your neighbour or your mum. So, you need very little. ūüėČ Ready, steady, cook

Pasta, Prawn and Apple Salad

Serves 2

Ingredients:

  • 175 g (6 oz) pasta shells
  • 150 ml (1/2 pint) unsweetened apple juice
  • 5 ml (1 tsp) chopped fresh mint
  • 5 ml (1 tsp) white wine vinegar (you can use fresh lemon juice instead)
  • 225 g (8 oz) peeled prawns
  • 2 crisp dessert apples, peeled, cored and roughly chopped
  • lettuce leaves
  • salt
  • pepper
  • paprika, to garnish

Method:

  • Cook the pasta in boiling salted water for 6-12 minutes until tender or according to the instructions. Drain well, rinse in cold running water and drain again.
  • Meanwhile, make the dressing. Whisk together the apple juice, mint, vinegar and seasoning.
  • Dry the prawns with absorbent kitchen paper. Quarter, core and roughly chop the apples. Stir the prawns, apple and cooked pasta into the dressing until well mixed. Cover tightly with cling film (or aluminium foil or just a lid for ecological purposes) and refrigerate for 2-3 hours.
  • Wash the lettuce leaves, dry and shred finely. Arrange the lettuce in a bowl and spoon the prawn salad on top. Sprinkle with paprika. Now, share the bowl and enjoy the food. x

Bon appetite!

Introducing a New Fruit


La rugamintea unui bun si vechi prieten, James, m-am apucat sa scriu despre un fruct exotic, originar din India. Pana sa imi mentioneze el, nici nu auzisem de acesta si probabil ca vor fi si alte lucruri de care nu voi auzi niciodata. But who cares, pentru ca oricum e imposibil si total nefolositor sa le stii chiar pe toate. Din acestea toate, azi vei invata despre fructul lui Jack sau mai bine spus despre jackfruit. Etimologia lui este explicata foarte frumos aici si mai afla si ca este fructul national al Bangladesului. Trebuie sa spun ca acest fruct s-ar gasi si la Londra dar eu pana acum nu l-am vazut sau poate nu l-am remarcat. I will keep my eyes open and tell you if I see it. Ce am retinut eu din ce am citit, este ca miroase frumos, a banane si ananas, seamana la gust cu bananele si mango-ul si ca este cel mai mare fructe existent. Din el se prepara mancare atunci cand este cules crud si se poate consuma proaspat numai cand este copt. Nu am gatit inca asa ceva, dar daca voi avea ocazia, macar nu ma voi uita la el si voi intreba ce e asta. Cu toate ca, imho, nu e grav sa intrebi daca nu stii.

Asa ca am intrat¬†si eu pe google, am citit¬†ce s-a scris¬†despre el, am zis¬†ca e interesant¬†de stiut¬†si de aflat¬†ceva¬†nou¬†asa ca de ce sa nu invatam¬†cu totii. Si am cautat¬†si o reteta¬†care cred ca se poate¬†gati¬†cu usurinta¬†acasa, daca¬†ai acest¬†fruct. Este o salata¬†placuta¬†si racoroasa¬†de vara. Cum orice¬†e permis¬†in bucatarie, iubire¬†si razboi¬†;), am adaptat¬†retea¬†si pentru¬†bucataria¬†romaneasca, unde stiu¬†ca fructul¬†‘interzis’ e mai rar pe piata.

Salata Jackfruit

4 portii

Ingrediente:

  • 6 cani¬†jackfruit proaspat¬†(sau¬†mango, banane, ananas)
  • sucul¬†de la o lamaie¬†verde (sau¬†o lamaie¬†galbena, daca¬†preferi¬†galbenul¬†ūüėČ )
  • 1 cana¬†fulgi¬†nuca¬†de cocos
  • 3/4 cana¬†stafide¬†aurii¬†(acum¬†nu te stresez, daca¬†nu ai aurii)
  • 450 g smantana¬†(de obicei¬†aleg¬†varianta¬†grasa¬†ca e mai¬†sanatoasa)
  • 3/4 – 1 cana¬†nuci¬†prajite¬†(ador¬†nucile¬†asa ca eu aleg¬†sa fie cat mai¬†multe, deci¬†o cana)

Preparare:

  • (Imi¬†place partea¬†asta, e atat¬†de simpla¬†ca ma amuza) Intr-un¬†bol mare, amesteca¬†jackfruit cu sucul¬†de lamaie, stafidele, smantana¬†si nuca¬†de cocos. Daca¬†tu crezi¬†ca vrei¬†mai¬†mult sau¬†mai¬†putin¬†dintr-un¬†ingredient, go for it. Inainte¬†de a servi, adauga¬†si amesteca¬†nucile. Yummy!

NB:¬†Poti¬†cumpara¬†nucile¬†prajite¬†gata¬†(dar nu prea¬†te sfatuiesc). Incearca¬†in cuptorul¬†incins¬†la maxim, 300¬įC pentru cca¬†8-10 minute sau¬†mai¬†mult in fuctie¬†de temperatura¬†maxima a cuptorului, in tava. La jumatatea¬†timpului, intoarce¬†nucile¬†sa se prajeasca uniform.

Pofta buna!

sursa: http://www.virtualherbarium.org/tropicalfruit/jackfruit-recipes.html

Jackfruit Salad


My dear friend, James, this is for you. Thanks to you I have learned about something new today, about chakka¬†fruit or jackfruit, that it is your favourite fruit and that is so popular in India where you eat it 6 months a year. I have to say it is the first time I hear about this fruit and I googled for it to learn more. And even when I read that there are fresh jackfruit¬†in London I still haven’t seen one or I haven’t noticed yet, but I will pay more attention now. ;). But it sounds like a very interesting fruit and as I searched for recipes I think I would like a jackfruit curry to eat once and a jackfruit salad. I must add that the recipes with jackfruit are suitable for vegetarians¬†so I know I would like it as I am not into meat most of the times. I will put here a recipe taken from the internet, from this site: http://www.virtualherbarium.org that has more jackfruit recipes so feel free to check it out and cook. Providing you have the ingredients. There is jackfruit in Romania now so I can cook something. But because cooking requires imagination and creativity, I will slightly adapt the recipes so that I can cook it anywhere, even when I don’t have jackfruit. I would take advantage that this special fruit tastes like mango and banana and smells like banana and pineapple so I think one of these fruits can replace it successfully. If you don’t agree, let me know why. Enjoy now a light, fresh and cooling desert for what was left of the hot days of summer. ūüôā

Jackfruit Salad

Serves 4

Ingredients:

  • 6 cups fresh jackfruit (or mango, pineapples, bananas for when you can’t find this giant fruit)
  • juice of one lime (or lemon for that matter)
  • 1 cup sweetened shredded coconut
  • ¬ĺ cup golden raisins
  • 450 g (16 ounces)¬†sour cream (go for full cream or full fat yoghurt)
  • ¬ĺ to 1 cup toasted walnuts (optional; I love walnuts so these are a must for me ;))

Method:

  • In a large mixing bowl, combine jackfruit, lime juice, coconut, raisins and sour cream. If, after combining all ingredients, you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving.

NOTE:   Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.

Bon appetite!

source: http://www.virtualherbarium.org/tropicalfruit/jackfruit-recipes.html

 

Exotic


La multi ani George, Georgiana, Georgeta, Gheorghe ! ūüôā

O sfanta Georgeta si fosta colega de facultate mi-a dat azi o reteta fantastica. La cum mi-a descris-o, este delicioasa, fat-free, usoara, usor de facut chiar si pentru o zi speciala ca aceasta. Abia astept sa o prepar si eu cat de curand. Este ideala pentru zile calduroase sau daca doresti, ca side dish la multe mancaruri, dupa parerea mea.

Iata deci ceva simplu si rapid. Te poti juca cu cantitatile de ingrediente pentru portii mai mari sau mai mici.

Salata de morcovi

Ingrediente:

  • 2-3 morcovi
  • o capatana usturoi
  • jumatate de legatura de patrunjel, tocat marunt
  • ulei de masline
  • sare
  • zeama de la o jumatate de lamaie

Pentru lipie:

  • gris
  • sare
  • apa
  • ulei de masline

Preparare:

  • Fierbi morcovii, ii lasi sa se raceasca, ii tai rondele si ii pui intr-un bol de salata.
  • Zdrobesti usturoiul si il adaugi impreuna cu patrunjelul tocat.
  • Dupa gust, pui sare, ulei de masline si sucul de la lamaie
  • Pentru lipie, amesteci intr-un alt bol grisul impreuna cu sarea, putina apa si ulei de masline.
  • Faci din aluatul obtinut turte rotunde, le lasi sa se odihneasca putin, apoi le intinzi si le prajesti in tigaie. Nu uita sa le intepi cu furculita pe toata suprafata cat se fac.

Pofta buna!

Stiu ca poate nu e cea mai spectaculoasa reteta dar mie imi place numai descriind-o si cred ca e fffff delicioasa, mai ales cu lipiile.

Caesar Salad


My blog is not just about food, but it is mostly about it. This is what interests me mainly. Among other things. But one at a time. Today I come with a very easy and famous salad. I have eaten this salad most of the times with chicken but this recipe is with anchovies. If you don’t eat meat, than eat this. Fish is very good for you. But you already know this.

In case you know Romanian, check the recipe here. If you don’t, than stick with English. The original is in English, taken from the “Good Housekeeping Cookery Book” -1985. That old it is. The book, not the recipe. The recipe is even older. :)) Check here.

Here is the salad, a very tasty, quick, easy to make and a good choice after the Easter meal.

Caesar Salad

Ingredients:

  • 1 large garlic clove, skinned and crushed
  • 150 ml (1/4 pint) olive oil
  • 75 g (3 oz) croutons
  • 1 Cos lettuce (replace it with any other salad, make sure it is a crispy one)
  • salt and pepper
  • 1 egg
  • 30 ml (2 tbsp) Parmesan cheese, freshly grated (or cheddar or any other cheese that you like, but remember, there is nothing like Parmesan cheese)
  • 8 anchovies, finely crushed (well, you can try it out with one chicken breast, skinned, cut in small cubes and fried in butter – please, please – the 80-82% fat butter, it is the best, unsalted)

Method:

  • Add the garlic to the oil and leave to stand for 30 minutes.
  • Wash and dry the lettuce leaves and tear into bite-sized pieces. Place in a salad bowl. Pour over the garlic oil and toss until the leaves are completely coated. Season well.
  • Boil the egg for 1 minute only, break it into the salad and toss well. Add the lemon juice, cheese, anchovies and croutons and give a final toss. Serve immediately.

Bon appetite!

Ave Caesar!


M-am gandit sa imi incep acest post cu titlul de mai sus decat sa pun pur si simplu numele retetei. E mai interesant asa. Daca nu scriu de fapt nici o reteta si ma apuc sa scriu despre celebrul imparat roman? Ce te faci? Probabil fie citesti sa vezi ce scriu si te gandesti unde se potriveste asta cu retetele cu care te-ai obisnuit fie dai mai departe. E prea mult pentru o zi sa te stresezi cu Cezar. Si poate ai dreptate.

Numai ca vestitul imparat a dat numele lui la atatea: de la cezariana pana la o salata celebra, si daca tu mai stii si altele, fill in. Se potriveste numele dar adevarata poveste a acestei salate e alta. ūüôā Salata asta e extraordinar de gustoasa si usor de facut si mai ales acum, dupa Paste, e o alternativa la mancarurile traditionale, dar destul de grele, de pe mese. Mie una imi place in mod deosebit si am facut-o de cateva ori si aici si la Londra. Ce mai imi place la ea e ca te poti juca, poti adauga ingrediente si este la fel de buna. Pune orice salata doresti, recomand una mai crocanta, nu foarte moale, dar nu incerca cu varza. Nu stiu de ce dar cred ca nu merge bine. Dar tu poti experimenta daca vrei, poate chiar iti place. Gusturile nu se discuta!

Acum ma gandesc la salata asta si deja o vad ce frumos arata, ce culori are in ea si ce aroma are, de la lamaie. Plus ingredientele, numai cand spun parmezan si ansoa si deja e speciala. ūüôā Doar mai adaug ca reteta am luat-o din cartea “Good Houskeeping Cookery Book”, 1985, o carte din care am multe alte retete si care sincer chiar imi place.

Salata lui Cezar

Ingrediente:

  • 1 capatana de usturoi, curatat si zdrobit
  • 150 ml ulei de masline
  • 75 g crutoane
  • 1 salata cos/ iceberg (sau orice salata mai crocanta)
  • sare
  • piper
  • 1 ou
  • 30 ml suc de lamaie (te rog sa storci o lamaie, e mai sanatoasa si mai buna varianta asta, lasa sucul gata facut)
  • 25 g Parmezan, proaspat ras (daca nu ai, incearca cu cheddar sau orice alt cascaval, dar nu e acelasi lucru)
  • 8 ansoa, marunt taiate (aici poti incerca si cu un piept de pui taiat cubulete si rumenit in unt)

Preparare:

  • Pune usturoiul zdrobit in uleiul de masline si lasa-l sa se infuzeze 30 minute.
  • Spala si usuca bine frunzele de salata ¬†si rupele cu mana in bucati potrivite, intr-un vas de salata. E chiar placut sa faci asta. Adauga peste frunze uleiul infuzat si amesteca bine. Pune sare si piper.
  • Fierbe oul 1 minut, sparge-l peste salata si amesteca iar. Oul va fi cam crud dar daca cumva il preferi mai tare, ai de ales. Adauga sucul de lamaie, parmezanul, ansoa si crutoanele si amesteca iar. Serveste imediat.

Tip: Daca servesti ca garnitura ajunge la 4 portii. Eu am servit ca fel principal intotdeauna. E foarte gustoasa si usoara. M-am repetat dar chiar asa e.;)

Pofta buna!