Tag Archives: orange

Exotic summer salad

3 Jul

Summer is on and we are enjoying it at full throttle. Sitting on the terrace for a late dinner while there is still light out there feels so good. Because I want to enjoy the long days as much as I can, I tend to make quick meals in the summer.

Last week, I ended up in the kitchen baking birthday muffins and I can tell you that it felt like a visit to the sauna with the hot oven around me. That adds to my point about quick meals without long cooking.

Today, I decided to go for a salad in which I bring together a rainbow of tastes. Let surprise yourself with this summer salad recipe!

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Ingredients (serves 2 people):

1/s lettuce

2-3 carrots

1 shallot

1 fennel head

1/2 cup barley or bulgur

Roast pork

Cantaloupe melon

For the dressing:

Orange

Soy sauce

Basil infused olive oil (or regular olive oil)

Preparation:

  1. Prepare the dressing by squeezing one orange and adding 2-3 tablespoons of soy sauce and oil. Basil infused olive oil will give your dressing an exceptional and fresh note. In case you do not have basil infused olive oil at home, you can as well chop up a few fresh basil leaves and add them together with extra virgin olive oil.
  2. Cut your veggies and arrange them layer by layer on a plate: First comes shredding your lettuce, then peeling and thinly slicing 2-3 carrots. After that, slice the fennel and shallot.
  3. At high heat, sear the shallot and fennel in a pan with a teaspoon of butter. When your done, place it as the next layer on your salad.
  4. Cut the cantaloupe in small dices.
  5. In a small pan, cook your barley or bulgur as instructed. Add a pinch of salt to the boiling water.
  6. Now for the roast pork, you have two options: Buy it cooked and ready for use or make a roast yourself (very time consuming). I used left-overs that I had in the freezer and cut them in dices.
  7. Before you put the last layer on your salad, combine the cantaloupe, barley or bulgur and the diced roast pork in a bowl and add some olive oil and a spoon of the dressing that you have prepared in the beginning.
  8. Pour the dressing over the first two layers, add the last layer (melon-meat-barley/bulgur mix) and enjoy.

 

Fruit & nut cake

18 Oct

What is a good alternative to a breakfast cereal or porridge? If you like sweet for breakfast then my answer is: Cake. Not that it has to be a large piece with whipped cream. I am looking for something healthy that gives me an energy boost for the day.

Today I tried out a wholegrain recipe with nuts and a lot of fruit. Delicious it was. Top it up with butter, jam or honey and a coffee and I guarantee you an excellent start into the day!
Fruit & nut cake

Ingredients

2oog wholegrain wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1 pinch of salt

1/2 cup brown sugar

1/2 cup hazelnuts

1/4 cup raisins

Fruit in sirup (e.g. walnut, fig, grapes, orange, lemon) – I used 2 walnuts, 2 tablespoons grapes and 2 large orange slices

1/2 cup buttermilk

1/2 cup water

1 egg

Preparation

  1. Preheat the oven at 220 degrees Celsius.
  2. In a bowl, combine the flour, baking soda, cinnamon, ground cloves and salt.
  3. Add the hazelnuts, brown sugar and raisins.
  4. Cut the preserved fruit into smaller pieces and add them to the bowl.
  5. Pour in the buttermilk and water bit by bit and stir well. The dough should not be too liquid.
  6. Mix in the egg.
  7. Transfer the dough into a baking pan and drizzle with sugar.
  8. Bake at 200 degrees Celsius for about 20 minutes.

Tip: If you experience difficulty finding fruit in sirup use dried fruit instead and leave it in a bowl with warm water for about 30 min before adding it to the dough. That way you allow the fruit to absorb water and it gets softer. Fruit in sirup is a delicacy in countries like Greece where the mild climate lets fruit grow in abundance. The sirup preserves the fruit and gives it a very juicy and sweet taste.

Baked chicken with marinade

12 Dec

If you are a chicken fan, then this recipe is a big yuummmmm and the color combination gives your lunch or dinner a big happiness factor :) I came up with this creation as I was thinking about some variety for baked chicken. The combo of garlic, orange and Chinese Szechuan pepper makes it a little bit exotic but still it’s very easy to make and very tasty!

Ingredients:

3-4 chicken legs or a whole chicken

20-30 g butter (alternatively olive oil)

1-2 table spoons paprika powder

1-2 garlic cloves

Szechuan pepper (whole peppercorns)

1 orange

Preparation:

1) Rinse the meat under running water and dry with paper towel.

2) Peel and slice your garlic cloves.

3) Then melt the butter and mix it with the paprika powder.

4) Cover the chicken with your paprika marinade and sprinkle with Szechuan peppercorns (if you haven’t head Szechuan pepper before, be modest, it has a quite intense taste)

5) Cut the orange and your garlic cloves in slices and put them on top.

6) Cover with plastic foil or a lid and leave the meat in the fridge over night (a few hours also works if you don’t have time to prepare it a day in advance).

7) Bake at the highest temperature for 30-60 min (depending on whether you are baking the chicken legs or the whole chicken), check after 15-20 min and cover with alu foil if necessary.

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