1/4 part red wine vinegar
3/4 parts everything else (1/4 olive oil, 1/4 frozen berries and 1/4 maple sirup)
Mix with immerse blender, pour over salad eat with the person you love.
Salad: mixed greens, celery, watercress, basil, coriander, parsley, mint, pomelo, grapes and berry vinaigrette!
1 cup French green lentils (lentilles du Puy)
1 bay leaf
1 sprig thyme
2 tablespoons olive oil
1 large red onion (finely chopped)
2 cloves garlic (minced)
2 tbsp. balsamic vinegar
salt and pepper
50 g pecans (toasted)
100 g fresh goat cheese
Cook the lentils, on low heat, in 1+1/2 cup of water with bay leaf and thyme for about 20 – 30 minutes, or until tender but not over cooked. All the liquid should be absorbed, if not drain off any excess.
Meanwhile, heat the olive oil in a sauté pan and fry the onion until soft and golden. Add the garlic for one minute, then deglaze the pan with a balsamic vinegar. When the lentils are cooked, toss them with the onion, season with salt and pepper and put them in a serving dish. Scatter over the nuts and pinches of cheese.
Every recipe from Laura Calder was big success in our kitchen. This meal is very gentle in taste, each ingredient has its own distinctive aroma, yet they combine wonderful flavor mix. In original recipe she uses walnuts instead of pecans and walnut oil for seasoning.
This was super tasty, it deserves one more photo:-)
Inspired with good amount of beautiful greens brought from the market.
The recipe goes something like this:
green and purple lettuce
green and purple basil
little bit of fresh marjoram
pine nuts and pecans (toasted)
sunflower and pumpkin seeds (toasted)
black and white sesame seeds (toasted)
flax and onion seeds (toasted)
equal amount of ginger and garlic (chopped finely)
marinated feta cheese
goat feta cheese
Mix all ingredients in a big, BIG bowl! Serve on a balcony during a sunny day.
Good for 1 big bowl of salad.
3 tbsp. balsamic vinegar
6 tbsp. olive oil
1 tbsp. honey
1 tsp. dijon mustard
Put all ingredients in a jar, cover tightly with a lid and shake vigorously until combined.
This salad is to die for. Can be served warm or cold. Recipe by Laura Calder.
1 fennel bulb, fronds reserved
olive oil, for frying
salt and freshly ground black pepper
1/2 small red onion
handful small black olives
handful toasted pine nuts
zest and juice of 1 lemon
Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a sauté pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
Peel the orange and remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel. Squeeze the remaining orange to extract the orange juice over the whole salad. Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Finally, scatter over the reserved fennel fronds.
Add a drop of olive oil.
2 cups cooked diced chicken
2 strips bacon
1 cup water chestnuts (blanched and sliced)
1 rib celery (thinly sliced)
1 cup seedless grapes (halved)
1 tablespoon parsley (fresh, chopped)
2 small shallots (finely minced)
1 tsp. lemon juice
1/4 tsp. grated ginger
dash of Worcestershire sauce
splash of olive oil
sea salt and black pepper
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain the fat, crumble or slice and set aside.
Combine chicken, bacon, water chestnuts, celery, and grapes in a large bowl. In a small bowl, whisk together remaining ingredients. Combine with chicken mixture, adjust seasoning.
400 g French beans (cooked but crisp)
1/4 cup white and black sesame seeds
3 garlic cloves (finely chopped)
1 tbsp. sesame oil
1 tbsp. olive oil
freshly grated black pepper
In a pan over medium heat heat the sesame oil and olive oil. Add sesame seeds and roast them for minute or two, stir in the garlic. Remove from the heat. Gently add precooked french beans, season with salt and paper.
The inspiration for this side dish came from Tova Harel’s cookbook Taste of Rainbow End. Great cookbook, great lady, great dive center she and her husband have.
And out of this world diving in Palau’s paradise.
Red Lady is our favorite, the outer skin has to be brightly orange. Cut the fruit in half, remove the seeds and spoon out the meat. Let it cool in a refrigerator for an hour. Generously sprinkle with lemon juice.
Aren’t they the funniest tree ever?! Thin tree with lots of fruits on it.
Ah, yes the slimming part, we eat them instead of dinner and I feel great in the morning. More information.
2 cups bean sprouts
2 tbsp. sesame seeds (1 white, 1 black – toasted)
sesame oil (drop or two)
1 tbsp. rice vinegar
1 tbsp. maple sirup
pinch of salt
Parboil bean sprouts in boiling water for few seconds, rinse with cold water, drain off. Mix all ingredients. Season with salt.
4 small cucumber (cut into 1/4 slices)
1/4 green chili (seeded, chopped)
1/4 cup cilantro (chopped)
1/3 cup cashew nuts
1/4 cup rice wine vinegar
1/4 cup muscovado sugar
Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, chili and cilantro, toss to combine. Season with salt. Sprinkle chopped cashew nuts on top before serving.