Category: Salads

My favourite slaw

Published on by Hanna1 Comment

IMG_4205

For reasons far too boring to explain here, I can’t eat some produce rich in fibre. One of those items is cabbage that I absolutely adore in coleslaw, but even if I eat as little as a teaspoon I get stomach cramps straight away so it’s not really worth it.

So it is very lucky that slaw made from celeriac and carrots taste very similar to coleslaw and works with my tummy. I got the inspiration for this slaw from Hugh Fearnley-Whittingstall’s book River Cottage Everyday but I have adapted it a bit from the original. And the last time I made it I adapted it even further using wholegrain French mustard instead of Coleman’s regular English mustard and that almost transformed it into a whole new dish. It just added a little va-va-voom I think I am done tweaking now – I’ve find the perfect slaw recipe! I hope you enjoy it too.

IMG_4254

Celeriac and carrot slaw with wholegrain mustard 

3 large carrots

1/2 celeriac (ca 400g)

5-6 tbsp mayonnaise (homemade or Hellman’s) 

2 tsp wholegrain French mustard 

1/2 lemon, juice only

salt and black pepper

Peel and grate the root veg. Mix the mayonnaise, mustard and lemon in a bowl and incorporate the grated vegetables. Season to taste. Eat immediately but keeps for a day or two in the fridge. 

Baked Jerusalem artichoke salad with Parma ham and parmesan

Published on by HannaLeave a comment

IMG_4388

Salads when the weather’s hot is a must, but despite the warmth I am still as hungry as usual, so for me a salad needs to be filling. I also like contrasting textures and temperatures. Something needs to happen in a salad for me to really enjoy it.

That’s why I like this salad, it has the warmth element of soft baked Jerusalem artichokes, pepperiness from the rocket, saltiness from the parmesan, umami from the ham and some zing and sweetness from the dressing with lemon and honey. Really tasty – and filling!

IMG_4376

Baked Jerusalem artichoke salad with Parma ham and parmesan, per portion

4-5 Jerusalem artichokes

3 slices Parma ham

2 handfuls rocket

Parmesan shavings

Dressing:

4 tbsp rapeseed oil

2 tsp honey

1/2 tsp lemon zest

1/2 lemon, the juice

salt, black pepper

Wash the Jerusalem artichokes and cut each into four wedges. Place in a roasting tray and drizzle with rapeseed oil and season. Bake in 180C until soft about 30-40 minutes depending on the size. Leave to cool slightly. 

Whisk together the dressing and season with salt and pepper. To plate the salad, start with the rocket, then the artichokes, Parma ham and drizzle with dressing. Finally top with plenty of Parmesan shavings.

Girolles on toast, meat scewers and new potato salad with pears and blue cheese

Published on by Hanna1 Comment

s8

My aunt Pavla picked the first girolles of the season the same week I came home to visit, so my sweet parents saved them for me. Girolles are in my opinion a pure delicacy, and especially witht the first ones I think a simple approach is the best. So we the same toast we usually make. Fry some nice bread in butter. Then fry the girolles in butter and garlic. Add seasoning and chopped parsley and top the bread with the ‘shrooms. Simple and absolutely delicious!

s13

Mother also made some wonderful meat scewers with chicken, pork tenderloin and bacon in a tasty marinade with soy and ginger.

s7

And with the barbecued scewers we had this lovely salad a friend of my mother’s found in a magazine this spring. It has the slightly strange combination of lettuce, tomatoes, new potatoes, grilled pears, crumbled blue cheese and walnuts and it really works. So yummy!

Our pudding was simple as can be; just vanilla icecream with freshly picked strawberries and wild strawberries from the garden. What a treat! I just love the luxury of having so much produce in the garden (and woods). I loved growing up here, snacking on all sorts of berries, plums and pears as the summer went on.

s5

Meat scewers with soy and ginger marinade, serves 4

From the April edition 2013 of Lantliv Magazine.

about 600 g meat (we had a mixture of chicken pieces, pork tenderloin in pieces and bacon, on scewers). 

50 ml soy sauce

2 tbsp honey

1/2 tsp grated fresh ginger

1/2 lime, zest and juice

salt och pepper

Mix all the ingredients until the honey has dissolved. Brush the marinade on to the meat and let it sit for an hour in room temperature before barbecuing. 

Salad with new potatoes, pears and blue cheese, serves 4

Adapted from the April edition 2013 of Lantliv Magazine.

50 ml dijon mustard

50 ml honey

2 tbsp white wine vinegar

100 ml olive oil

salt, black pepper

300 g boiled new potatoes 

10 cherry tomatoes (or 10 wedges or regular sized tomatoes)

100 g mixed lettuce leaves

60 g blue cheese, crumbled

100 ml walnuts

1/2 red onion, sliced thinly

2 pears

Beat together mustard, honey and vinegar, add the oil drop by drop while whisking. Season. 

Cube the potatoes and cut the cherry tomatoes in half. Plate the lettuce, potatoes and tomatoes, scatter with blue cheese, walnuts and red onions.

Remove the seeds from the pears and cut into wedges. Grill on medium heat for a minute on each side (using a frying pan works too). Add the pears to the salad and drizzle with dressing. 

Mexican corn salad

Published on by Hanna3 Comments

IMG_4283

 

We had gorgeous weather here last weekend. I made the most of it and sat outside bronzing up and reading, changing between that week’s Stylist, Jo Nesbo’s latest crime novel (read it!) and the latest issues of Bon Appetit and Delicious Magazine. 

At the same time I was contemplating the best way to jazz up some leftovers and then suddenly I literally saw the answer in front of me; this Mexican corn salad in Bon Appetit’s grilling issue. I had everything at home (not that it requires that many ingredients) and made it the same evening, warming up some left over pork to go with it. And OMG, the salad was amazing! The sweet and slightly smoky corn from the barbecue paired with salty cheese, fresh tangy lime juice, a hint of heat from cayenne and a little bit of mayonnaise for creaminess, this is the ultimate companion to any barbecued meats. 

Do try this at home!

Mexican corn salad, serves 4

Adapted from Bon Appetit. 

4 ears of corn

3 tbsp mayonnaise

1 tbsp fresh lime juice

1/8 tsp ground paprika

a pinch of cayenne pepper (optional)

about 55 g grated parmesan

2 tbsp chopped coriander + more for serving

salt and black pepper

Preparation

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
Whisk mayonnaise, lime juice, paprika, cayenne, cheese and coriander in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and coriander.

Simple asparagus salad with Dijon vinaigrette and Parmesan

Published on by HannaLeave a comment

1

This incredibly simple, yet very tasty, asparagus salad went down really well with the book club on Monday. I invaded Charlotte’s kitchen (sorry and thanks!) and made this at her house while chatting and making tea. We always have a potluck supper at our book club gatherings and the spread this time consisted of salad with feta and tomatoes, crusty bread and baked camembert, pizza and olives. And choccies for pudding.

Asparagus salad with dijon vinaigrette and parmesan, serves 4

3 bunches green asparagus

80 g rocket

1 lemon

1 tsp Dijon mustard

4 tbsp olive oil

salt, black pepper

oil for frying

Break off the wooden ends of the asparagus and wash them. Sauté in batches in oil on medium heat, it takes about 5-10 minutes. Season.

Mix the mustard with the juice from half the lemon and add the oil while whisking. Season. 

Spread the rocket onto a serving plate, add the asparagus, drizzle with the vinaigrette and scatter with parmesan shavings. Cut the rest of the lemon into wedges and serve with the asparagus. 

Summer supper

Published on by Hanna1 Comment

On Wednesday I had some friends over for dinner and because of the gorgeous weather of late I decided to keep a summery and fuss-free approach to the food.

hugo

We started with a pre-dinner drink from Germany, called Hugo, that my bestie Emma introduced to me. It is so refreshing with elderflower, bubbly and mint.

IMG_4077

I kept the starter simple and served it on a large plate. Scattered on a bed of rocket, these little Parma ham parcels are filled with sundried tomatoes and cream cheese and drizzled with a good olive oil and crema di balsamico.

IMG_4080

For the maincourse we had caramelised pork tenderloin slices with an amazing all-in-one potato salad with new potatoes, asparagus, cherry tomatoes and water cress and a lovely (yet incredibly simple) parmesan and lemon crème.

As I was short of time prepping that evening, I had the pudding already sitting in the fridge as I made this stunning dulce de leche cheesecake the night before.

We had such a fun evening with the wine flowing, lots of laughter and fun conversation. Thanks guys!

Hugo, per drink

1 part elderflower cordial

3 parts sparkling wine

1 part sparkling water

fresh mint

lime wedge

ice

Mix and serve. 

Parma ham parcels with sundried tomato crème and rocket, serves 4

200 g rocket

12 slices Parma ham or similar

100-150 g Philadelphia

4-5 sundried tomatoes in oil, chopped

olive oil

crema di balsamic

fresh basil

Spread out the rocket on a large plate. Mix the chopped tomatoes with the cream cheese. Season to taste. Place a dollop of the mixture onto each ham slice and fold into a parcel. Place the parcels on the bed of rocket and drizzle with olive oil and crema di balsamico. Add basil leaves. Serve with bread and butter. 

Potato salad with asparagus, serves 4

about 800 g new potatoes

8-10 asparagus stalks

150-200 g cherry tomatoes

100 g watercress

2 tsp dijon mustard

2 tsp honey

50 ml good quality olive oil

1-2 tsp lemon juice

salt, black pepper

1 handful chopped chives

1 handful chopped parsley

Wash and cut the potatoes into large chunks. Cook, drain and leave to cool. Cut the asparagus into inch-long pieces, steam/boil for 2-3 minutes, drain and place in ice water. Drain. 

Cut the tomatoes in half and add to the potatoes and asparagus. Add the watercress. Mix mustard and honey in a bowl and add the oil while whisking season to taste with lemon juice, salt and pepper. Dress the salad and mix well.

Chop the herbs and scatter on top. Serve. 

Parmesan and lemon crème, serves 4

300 mlcreme fraiche (at least)

3 tbsp finely grated Parmesan 

1/2 lemon, grated zest

salt, black pepper

Mix all the ingredients and serve.

Warm salad of bulgur wheat, courgette, spinach and feta

Published on by Hanna1 Comment

lunch1

When I made this salad for lunch this week my expectations were quite low. I used up some veggies I had laying around the fridge and thought I would have an alright lunch, but nothing more.

Although this salad is so simple and easy, it turned out really satisfying. I was actually quite surprised! Never underestimate the power of simple ingredients.

Warm salad of bulgur wheat, courgette, spinach and feta, serves 2

400 ml bulgur wheat, cooked according to the instructions of the packet

1 courgette

olive oil and butter for frying

200 g fresh baby spinach

150 g feta

1/2 lemon, juice only

2 tbsp nice extra virgin olive oil

a pinch of salt, black pepper

Cut the courgette in half lenghtways and slice it. Fry in oil and butter until soft and golden brown. Remove from pan. Add the spinach to the pan and stir until it wilts. Squeeze it to remove excess liquid and place with the courgette.

Heat up the bulgur if needed and mix in the vegetables, lemon juice and olive oil. Add the crumbled feta and season. 

A proper Caesar salad

Published on by Hanna1 Comment

IMG_3172

Spring is here. At least occasionally and at day time. When the sun is shining and it is around 10 degrees C. (Let’s not talk about the temperature dropping to zero or below at night.)

Like the autumn makes me crave rustic soups and hearty stews, nothing is more satisfying to eat in spring than salads or new vegetables. And the ultimate salad for me is, without a doubt, the classic Caesar. I don’t like when people play around with classic recipes too much, but I do think the addition of chicken for a supper or a more substantial lunch works really well in a Caesar.

And what makes a really good Caesar salad for me, is of course the dressing. It can’t come from a jar, it just can’t.

I have a quick cheat recipe that works if you’re in a hurry, but nothing beats the proper stuff!

IMG_3173

Caesar salad with chicken, serves 2

2 chicken thighs

oil for frying

salt, pepper

4 slices smoked streaky bacon

1 1/2 romaine lettuce heads

10 cm ciabatta

butter and oil for frying

1 garlic clove, pressed

Parmesan shavings

Fry the chicken thighs on both sides. Season and fry in the oven for about 15 minutes, 200C. Leave to cool slightly. Fry the bacon crispy. Mix the dressing (see below). Wash and slice the lettuce roughly.Cut the ciabatta in cubes. Fry until crisp and golden in butter and oil. Lower the heat and add the pressed garlic. Take the chicken meat off the bone and chop roughly. 

Divide the lettuce between two plates. Add the dressing. Top with chicken and croutons. Add plenty of Parmesan shavings and place two bacon slices on top of the salad. Serve!

Caesar dressing

1 egg yolk, at room temperature

1 tsp dijon mustard

80 ml vegetable oil

2 tsp fresh lemon juice

1 tbsp finely grated Parmesan

1/2 garlic clove, pressed

1 anchovy, finely chopped

salt, white pepper

Mix the yolk with the mustard in a mixing bowl. Add the oil drop by drop while whisking. Add the lemon, Parmesan, garlic, anchovy and season with salt and pepper. 

Summer salad with sweet potato, aubergine, spring onions and feta

Published on by Hanna2 Comments

This gorgeous weather needs some lighter food, don’t you think?! Especially if you like me live in a top floor flat with lots of skylights, that apart from letting light in also let the warmth in.

Last week I made this fantastic salad, and I have a feeling I will eat it all summer long. It is just that good. And apart from tasting good it is also good for you. Not bad, heh?

I ate it as it is pictured above, on its own, both for dinner one day and lunch the next. It would of course work well for a summer barbecue or a picnic too.

A salad is a salad; so look at the recipe below as a guide instead of a proper recipe. With the right ingredients you can’t go wrong.

Summer salad with sweet potato, aubergine, spring onions and feta, 2 portioner

2 baby aubergine

1 sweet potato

2 handfuls rocket

100 g feta

3 spring onions, chopped

½ lemon, the juice

extra virgin olive oil

salt, pepper

Wash the aubergine and cut into cubes of ½ x ½ cm. Peel the sweet potato and cut into equal cubes. Place in a roasting dish and coat with olive oil. Season. Roast unril soft, about 20-30 minutes, 200C.

When the vegetables are done, take out two salad bowls and put a handful of rocket in each. Divide the sweet potato and aubergine between the bowls and crumble the feta on top. Add the spring onions and dress the salad with lemon juice and a good olive oil. Season and dig in.

Ottolenghi inspired beans with spring onions and feta

Published on by Hanna7 Comments

I have probably raved about Ottolenghis vegetarian cookbook Plenty enough for you to know that I love it and use it quite a lot.

The only ‘problem’ I have with the some of the recipes are the more uncommon ingredients that are sometimes required. At least uncommon when not found in a London supermarket. If you live in the countryside and have your own garden it is of course different.

I found a lovely recipe of fried butterbeans with feta, springonions and sorrel. Sorrel being that difficult ingredient to find in a London supermarket this time of year.

Because of omitting the sorrel and making a few other substitutes, this is not an Ottolenghi recipe anymore, but close enough. If you want the real deal, then look in his book and make sure you source some sorrel.

I ate this bean salad as it is with some nice bread for supper, but you can easily serve it as a side dish at a barbecue, instead of mash with sausages or any other way you want.

Ottolenghi inspired beans with spring onions and feta, serves 2

1 can (400g) cannellini beans

plenty of butter and oil for frying

1 garlic clove

1 red chilli, finely chopped

8 spring onions, chopped

2 tsp sumac

1/2 lemon, the juice

1/2 tsp salt

more olive oil

as much crumbled feta as you like

Rinse the beans and drain. Heat up the butter and oil in a frying pan and only add enough beans to cover the bottom, to fry them in batches. Fry until the beans are golden brown, remove and fry the other batch(es). Add the garlic, chilli and onions to the last batch. Fry for a couple of minutes and add the other beans. Remove from the heat and add the lemon juice and sumac. Add salt and olive oil and lastly the feta.