Salad Recipes and Vegetables
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Slice the
leek in short pieces either lengthwise or crosswise, rinse well and
steam or blanche a couple of minutes. Peel and cut the red onion in half
and slice thinly. In a medium-sized heavy skillet sauté the onions in a
little olive oil until they become soft but not fried and season with
salt and pepper.
Wash and
clean the liver pieces and pat dry with a paper towel. If the liver is
quite large, separate the pieces. Roughly chop the bacon and fry the
pieces until golden brown. Add the liver and fry the liver pieces over
medium heat until they just turn a rose color. Be careful not to
overcook the liver or it will become hard and dry. (If you are concerned
about your cholesterol, remove the bacon drippings and add a little
olive oil to the skillet and fry the chicken liver in the olive oil.)
Drain the bacon and liver. Wash and dry the rucola salad and place on a large platter; top the rucola salad with the leek, apples, onion, chicken livers - bacon mixture and sprinkle a little apple vinegar over the salad and season with salt and pepper.
Note: If you
wish to sauté the apple slices lightly, you can add them to the bacon
and liver pieces for a few minutes. |
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1 tart apple A little apple vinegar or apple cider vinegar 4 leek 1 red onion (Spanish onion) A little olive oil 6-7 oz (ca. 200 g) bacon 10 oz (300 g) chicken livers 1 bunch rucola salad |
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Parsnips, parsley root, and red potatoes make a nice combination for a roast
dinner. Peel and wash the vegetables. Cut them into small cubes. Add 1-2 tablespoons vegetable oil and fresh herbs such as rosemary or sage, mix well and spread the vegetables out on a baking sheet, covered with baking paper. Bake the vegetables in a preheated oven at 425° F (225° C) for about 35 minutes. Serve right away. Good with roasted or grilled meat or fish. Can also be accompanied by a chutney if you are serving a meat. |
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1 lb potatoes
Ca. 23 oz (400 g) mixed root vegetables such as parsnips, parsley roots,
red potatoes
and/or carrots.
2 pears (winter pears are good)
1-2 Tbsp vegetable oil
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Wash tomatoes, and cut into slices. Peel onion, cut in half and slice thinly. Crumble the feta cheese. Place the tomato slices on a fairly good-sized plate or shallow dish such as a quiche dish, spread the onion rings over the tomatoes, then the olives, and last the crumbled feta cheese. Mix the dressing and pour over the salad. Sprinkle with coarse sea salt. Note: This dish is very nice if you add some fresh oregano or basil to the dressing. |
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(Serves 4) |
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Combine all ingredients in a jar and shake well. Combine the pasta with the tomato mixture and dressing before serving. If you wish to serve the sauce hot, place the tomato mixture in a medium-sized saucepan and heat rapidly over high heat, stirring constantly - you do not want to cook the vegetables just heat them. Add the herb dressing and serve over the pasta. *The amount of anchovy fillets may be reduced as these tend to be quite strong in flavor. |
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(Serves 6) |
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Wash the lettuce and cut into small pieces. Wash the mushrooms
quickly under running water and slice. (You wash them quickly so they do not absorb water.) Slice the cucumber lengthwise and
remove the seeds, then slice cross-wise. Wash the peppers, remove seeds, cut in half and slice julienne. |
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(Serves 4) |
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Peel eggplant, cut into 2.5cm (lin) cubes. Remove seeds from peppers, cut peppers into 2.5cm (lin) cubes; slice zucchini into rounds; peel and chop onions. Heat 2 tablespoons of the oil in large pan, add onions, crushed garlic and thyme. Cook until onions are transparent; remove from pan. Saute each of the vegetables separately in pan in the remaining oil; add to the onion. Peel tomatoes, chop roughly, add to the other vegetables. Put all the vegetables in a large pan, season with salt and pepper, bring to the boil, reduce heat, simmer uncovered 10 to 15 minutes. Serves 6.
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Wash the spinach and tear into bit-sized pieces. Wash and slice the fresh mushrooms. Fry the bacon, drain and chop into small pieces. Mix all ingredients and place in a bowl.
Mince or press the garlic and mix all ingredients
for the dressing. Shake well to mix. Pour over the spinach salad.
Bonnie Walter, Portland, Oregon
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Dressing |
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Place pasta in boiling water and cook about ten minutes (follow the
instructions on the package). The pasta should be cooked but not too
soft (al dante). Drain pasta.
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(Serves 6)
1 Tbsp white wine vinegar |
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Layer the salad starting with the lettuce, then the shrimp (thaw first of frozen - drain
if fresh), sliced apple, pineapple cubes, grapes and parsley root or freshly chopped
parsley, a little salt and pepper. Top with the tarragon dressing. Serve. Tip: Can be served as a shrimp cocktail in a glass as a starter.
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(Serves 4)
Tarragon
dressing
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Make sauce first and set aside to develop the
flavors before you pour it over everything Season the chicken breasts with salt and pepper. In
a skillet, add the olive oil and cook the chicken breasts until tender - about
10-15 minutes. Set aside to cool. Shred the lettuce and place in a large bowl or four
individual bowls. Slice the chicken julienne and place the chicken
in either the large bowl or individual bowls on the lettuce together with the
watercress and grated parmesan. Spoon the sauce over everything as shown.
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(Serves 4)
Sauce
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Trim and rinse green beans, and cook in salted water (or steam) 4-5 minutes. Rinse with cold water to preserve color. Trim and thinly slice spring onions. Cut potatoes once or twice. Rinse lettuce and chop. Rinse cherry tomatoes and cut in halves. Bake chicken fillets in oven for 8 minutes at 225° C. Cool and cut into small pieces. Mix all ingredients in a large bowl. Mix mustard and oil until it resembles a thick mayonnaise consistency. Add apple cider vinegar and salt and pepper to taste. (Add a little water if dressing is too thick.) Pour over dressing ; decorate with hard-boiled eggs and chopped herbs.
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(4 servings) |
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Peal and chop onions; sauté them in a little butter in a good-sized saucepan. Add the clear bouillon. Shred the two lettuce heads. Add the lettuce and peas to the onions; season with salt, pepper and a little sugar (about 1/4 tsp). Let the vegetables simmer gently for 3-4 minutes or until the lettuce is wilted. Serve immediately. Jakob Kristensen, Farabol, Sweden
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Shred beef, slicing very, very thin across grain. Soak mushrooms in warm water until soft, then drain.
Slice carrot, onion and mushrooms. Blanch spinach, rinse and drain. Cut in halves. Heat pan and add oil. Stir-fry carrot.,
onion, and mushrooms, add dash of salt, pepper and MSG, Place noodles in boiling water for 3-5 minutes. Rinse &
drain. In a big bowl, mix all ingredients (noodles, beef and vegetables.) Add soy sauce, sugar, sesame seeds and oil. Helen Vinckier
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(serves 4)
Monosodium
Glutamate to taste 1 tsp sugar 1/2 tsp sesame seed(roasted) 1/2 tsp sesame oil 100 grams bean noodles 1/2 tsp black pepper |
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Cut carrots and celery julienne in equal lengths. In a large wok place the butter, water and honey along with the carrots and cook carrots covered 3-4 minutes. Add the celery and cook 3-4 minutes covered. Season with salt and pepper, garnish with freshly chopped parsley and serve.
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(Serves 4) |
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Peel potatoes and cut them in small cubes.
Wash celery and cut thinly cross-wise. Place potatoes and celery in a large bowl. Mix
together the finely minced garlic, chopped herbs and olive oil. Pour the herb mixture over the potatoes
and gently mix.
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(Serves 4-6) |
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Scrub and peel 1 kilogram potatoes. Boil them in water until just cooked
(about 20 minutes). Drain and leave them to cool and dry off uncovered.
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