Tag Archives: salad

Three Tomato Salad with Basil

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Sometimes, the simplest things are the best. I hope you guys like this recipe. The quality of the tomatoes is key. If they are either organic or close to being organic, come from a garden, or a small producer, and grew with a lot of sun, they should taste so good you don’t even want to add any dressing! Don’t worry though, I have two different dressings here for you, and as I’m spending some time with my parents at the moment, my mum took part in preparing lunch and told me it would probably be nice to mix both dressings together. I disagreed, but without telling me, she did it (stubborn much?), and it was a great surprise! Very nice and flavoursome. A pure taste of summer, perfect to eat whilst listening to the cicadas in the shade of a pine tree :-)

Ingredients:

  • 1 big black tomato
  • 1 big red tomato
  • 1 big yellow tomato
  • Half a red onion
  • basil leaves, finely chopped

Dressing 1:

  • 3 tbsp olive oil
  • 1-2 tbsp balsamic vinegar
  • salt
  • pepper

No need to prepare in advance, just add on the top of the salad all the ingredients before serving.

sauce mousseline

Dressing 2 (mum’ sauce mousseline):

  • 1 tsp of Dijon mustard
  • salt, pepper
  • 6-7 tbsp sunflower oil
  • 2 tsp red wine vinegar
  1. In a bowl, combine the mustard, salt and pepper
  2. Add the oil gradually, slowly while whisking.
  3. Carry on whisking, the sauce should start to foam.
  4. To finish, add the vinegar, only as much as you think tastes right. Vinegar tends to counteract the effect from the previous ingredients and the foamy aspect of the sauce may decrease. That’s why you only need a tiny bit, just for the taste (1 to 2 tsp).

It’s a bit of a gamble to manage to keep it foamy, the sauce mousseline will still taste nice if it didn’t work, but it’s best when foamy.

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Strawberries, goat cheese and green leaves

The tastiest recipe I’ve made in a while. I found it on Pinterest from this website: http://www.skylineempire.com/avocado-strawberry-spinach-salad-with-poppyseed-dressing/

My version is a bit different because I couldn’t find baby spinach leaves and I prefer goat cheese to blue cheese. So here it is:

Serves 3

  • half a bag of young mixed leaves
  • 1 avocado
  • about the same quantity of strawberries, washed and cut in halves
  • half a small red onion
  • 6 or 7 slices of goat cheese log
  • a handful of almonds, chopped
  • nothing more nothing less, it’s perfect just like that!

For the dressing:

  • 1 tbsp honey
  • 3 to 4 tbs olive oil
  • 2 tbsp apple cider viegar
  • 1 tbsp of poppy seeds
  • half a teaspoon of Dijon mustard
  • salt and pepper

For the dressing, whisk all ingredients together until combined. Toss the salad, add the dressing and serve. If you fancy a bit of animal protein, the salad goes well with Parma ham.

Enjoy!

Cooking with a sea view

Why not have salad for breakfast?

I’ve been watching documentaries about the health benefits of raw vegetables and fruits lately, and all I can say is, do it! Invite vegetables to your plate and you’ll do yourself a big favour. It’s no secret that fruits and vegetables need to be part of everyone’s diet. We have all heard for years now, about the 5-a-day. I don’t want to scare you but 5-a-day? It isn’t that much. Really, if you make a little effort you could make this 10-a-day and feed yourself with vitamins, minerals and fibre, so many things that our body needs for optimum functioning.

I found that, in this season particularly, it is easy to add more veg to my plate by having a salad for breakfast instead of toast. The other day I made a big salad with mixed green leaves, spinach, avocado, tomato, cucumber, walnuts and a mix of seeds (pumpkin, etc). Not only the salad was delicious, but I felt full and great after having it. It was 8am, and I had already had about 2 to 3 portions of fresh and raw vegetables! Of course, there were calories in this salad, especially coming from the avocado, nuts and olive oil, but you need calories to use as fuel for the day ahead. It’s just a matter of selecting the good ones. Since then, I have had salad for breakfast again, or just slices of organic juicy tomato and cucumber. It’s sweet, refreshing, hydrating and nourishing. Honestly, I don’t know anything else you could wish for… :-)

Have a lovely weekend fellow bloggers and friends xx

Federica’s Mediterranean Pasta Salad

MEDITERRANEAN PASTA SALAD

The one on the right

The one on the right

INGREDIENTS:

Fresh cherry tomatoes, Wholegrain penne, Extra virgin olive oil, Sea salt, Garlic, Dried chilies, Basil leaves, Parmesan

INSTRUCTIONS:

1 – Finely chop the tomatoes and basil and leave them to marinate together with garlic cloves, extra virgin olive oil, dried chilli and sea salt.

2 – Bring a large pot of salted water to boil. Add the pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce and add the grated Parmesan. Finally stir until the cheese is melted completely.

  • Equally delicious raw or cooked, tomatoes are low in calories and a useful source of vitamin C and E, beta-carotene, folate and potassium. They also contain the powerful antioxidant Lycopene that exerts anticancer properties.
  • Whole-grain pasta is significantly higher in fiber and nutrients than its refined counterparts. Whole-grain pasta is an excellent source of B vitamins and iron, and provides significantly higher levels of the essential trace mineral selenium a nutrient with antioxidant properties. Whole-wheat pasta also contains appreciable levels of alpha-linolenic acid, a compound that converts to beneficial omega-3 fatty acids in the body.
  • Extra virgin olive oil is the primary source of fat in the healthy Mediterranean diet. It is rich in unique disease fighting phytochemicals, vitamin E and monounsaturated fat, which all help to prevent cholesterol from being deposited in the arteries.
  • The classical accompaniment to all tomato dishes, and important in Italian cooking, basil is a natural tranquillizer and is said to calm the nervous system. It can also aid digestion and ease stomach cramps.
  • Parmesan is a very nutritious cheese due to its high protein content. It is also rich in calcium, phosphorus and vitamins. One kilogram of Parmesan contains the nutritional equivalent of 17 litres of high-quality milk. It is recommended for youths, athletes and seniors who require an additional boost of energy. In addition, unlike other cheeses Parmesan has low cholesterol content.

FRD2013 Pasta saladFood tasting, pasta saladPasta salad recipe

Food Revolution Day Success

FRD2013Hello hello!

Just a few photos here today to illustrate Food Revolution Day. I organised a food tasting with my friend Fede at our university and it went really well. No one had heard of FRD before but people tried our salads, it seems they liked them. They took the recipes we printed to try making them at home. Some people had never heard of quinoa before, some had never seen a real chilli pepper. But they were all curious and willing to have a taste. So for an event that is meant to promote healthy eating and keeping cooking skills alive, I think we did well! Really looking forward to next year’s Food Revolution Day!

Food Revolution DayFood tasting, pasta saladFood Revolution Day

What about you? Send me the links to your page if you celebrated FRD2013, I’d love to read what you did! :)

P.S: Might be worth mentioning the recipes: Summer Quinoa Salad and Mediterranean pasta salad (find them on the recipe page!)

FRD2013 FRD2013 18FRD2013 19FRD2013

Summer Quinoa Salad for Two

The one on the left

The one on the left

INGREDIENTS

160g quinoa

1 medium tomato, finely diced

1/2 avocado

1/3 cucumber, diced

½ small red pepper (use romano pepper for a sweeter taste), finely chopped

1 tablespoon of fresh lime juice

1 ½ tablespoon of extra virgin olive oil

½ tablespoon of red wine vinegar

Sea salt and pepper

a few coriander leaves

INSTRUCTIONS

Boil the quinoa for 20 minutes or as instructed on packet.

Meanwhile, chop the tomato in small cubes, peel and slice the avocado, dice the cucumber and chop the red pepper.

Drain and rinse the quinoa and leave to rest for a few minutes then add all the previously prepared ingredients. Add olive oil, lime juice and vinegar. Finish with salt, pepper and coriander.

The one on the left

 A SALAD FULL OF GOODNESS !!

QUINOA provides a vegetarian source of protein. It is also a good source of wholesome carbohydrate and fibre.

TOMATOES contain vitamins A and E and the antioxidant Lycopene that is known for its anti-cancer properties.

OLIVE OIL is a monounsaturated fat. It means it is heart-friendly.

AVOCADO is amazing for heart health, weight management, and for good health overall. It contains B-vitamins, vitamin E, folate, potassium and many more.

LIME is a fantastic source of vitamin C!

CORIANDER must be good for something too, I’ll let you guess!

Quinoa salad with feta cheese

DSC03574

Yes, I finally bought quinoa! Everyone is talking about it these days. I felt like I was behind not knowing about it. For those of you who don’t know (like me last week), quinoa is a seed providing protein, carbohydrate, fibre, vitamins and minerals. It is a good protein alternative for vegetarian and vegan people. It can be used in salads and other dishes, such as couscous, making it a nutrient-rich alternative for people with gluten intolerance as well. What a discovery, right?

So I made a quinoa salad with tomatoes, cucumber and feta cheese.

Verdict: Wow! Maybe I’m just a huge cheese fan but honestly, feta cheese, quinoa, tomatoes and olive oil is an amazing combination! Interesting texture, a bit soft but light as well. The taste of the seed on its own is rather bland, which means it is good news for adapting recipes. I think you can make it any way you like. Next I’m going to try a couple of recipes I saw on others blogs. One was a quinoa version of chilli con carne and the other had roasted sweet potatoes and goat cheese. I like the sound of it. Meanwhile, starting with a salad as a first ever quinoa experience is good to get an idea of what quinoa is like, tastes like. I think if you know an ingredient well, you are more likely to cook it well and make tasty recipes out of it.

This salad makes a delicious healthy and light lunch. I can also picture it on a summer night, dinning in the garden or at a picnic.

DSC03573

How to make the salad:

Simply boil the quinoa following the instructions on the packet, slice the tomatoes and cucumber. Add all the ingredients and serve.

Ingredients:

  • A handful of quinoa
  • 5 cherry tomatoes
  • 5 slices of cucumber
  • 1cm wide slice of feta cheese
  • a drizzle of olive oil
  • a squeeze of lemon
  • salt and pepper

Quinoa nutritional information: per cooked 100g

  • calories: 120
  • protein: 4.4
  • carbohydrate: 21.3
  • sugar: 0.6
  • fat: 1.9
  • fibre: 2.8
  • also contains vitamins B1, B2, B6, Folate, calcium, iron, phosphorus, magnesium and zinc (source: Wikipedia)