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salad

strawberry arugula summer salad

strawberry arugula summer salad

Though the hot summer days still have to come (at least, let up hope) this starter or easy lunch might compensate and bring the sun in the house.

Ingredients:

  • strawberries
  • cherry tomatoes
  • walnuts
  • avocado
  • arugula salad
  • 30 ml honey vinegar
  • 1 tablespoon olive oil
  • pepper, salt

Method:

  • Heat the vinegar and the olive oil in a pan on medium heat to reduce during 8-10 minutes. Add some pepper and salt.
  • Toast the walnuts in a pan and make sure they don´t burn.
  • halve the strawberries and the cherry tomatoes.
  • Peel the avocado and cut into small pieces.
  • Combine everything and drizzle with the vinegar-oil mixture.

Duck with Hasselback potatoes and a salad of chicory and roasted figs

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More or less by accident I created a potential Sylvestermenu today.  It started with a recipe for roasted figs with chicory I saw.  The combination watched my interest and I wanted to make it immediately. but as it is a side dish, I needed something to go along with it. Recently I made Hasselback potatoes, and that seemed a logical combination. Then I had to decide about meat: I was thinking about lamb or duck, it became duck.

the recipes for the Hasselback potatoes and the roasted fig-chicory salad have already been published, so here it is only about the duck.

Method for the duck:

  • Prepare the duck by making incisions crosswise in the fatty part.
  • Bake the duck first on the fat part until golden brown. Meanwhile season the other part with pepper and salt.
  • When golden brown, turn the duck around, and bake on the other side until brown.
  • Place the duck in a preheated oven of 200°C for 10 minutes.
  • Then wrap the duck into tinfoil and let it rest for another 10 minutes.

 

 

salad of chicory and roasted figs

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I saw this salad today on cook together. an interesting combination, and as I love chicory, I decided to try it immediately, and it won’t be the last time! This is so good!

Ingredients (4 servings):

  • 2 heads of chicory
  • 8 figs
  • 1 red onion
  • 2 tablespoons of olive oil
  • 1 tablespoon of vinegar acid
  • 2 tablespoons honey balsamico
  • 1 tablespoon of brown sugar
  • a handful of pistachios

Method:

  • Preheat the oven at 200°C.
  • chop the onion fine.
  • cut the figs into quarters.
  • Mix the onion and the figs, add oil, acid, balsamic and sugar.
  • Place the mixture for 10 minutes in the oven.
  • Meanwhile chop the pistachios.
  • Take the mixture out of the oven, add the pistachios, mix everything well, and put it in the oven for another 5 minutes.
  • chop the chicories fine.
  • Mix everything well, and add as a side dish. It goes perfectly with lamb, duck, goose or any other sylvester menu.

turnip cabbage with carrots and sausage

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Ingredients (4 persons):

  • 2 turnip cabbages
  • 500 gr carrots
  • 2 paprikas
  • 250 gr pickled sausages
  • 2 eggs
  • 2 gherkins
  • 500 ml cream
  • 4 tablespoons of curry (or to taste)
  • 500 gr potatoes

Method:

  • Peel and slice the turnip cabbage and the carrots.
  • Cook them in water with some salt to taste (10-15 minutes)
  • Drain them and put them aside.
  • Cook the eggs until hard boiled. Then put them aside, and slice them into small pieces.
  • Peel the potatoes, and slice them into fine pieces.
  • Bake the potatoes with some butter in a pan.
  • Slices the sausages, the paprikas and the gherkins into fine pieces.
  • Bake the paprika with some olive oil for a few minutes.
  • Add the cabbage, the carrots, the cream and the curry and heat until cooking again.
  • Add also a bit of the pickles water of the sausages.
  • Add the sausages, gherkins, pepper and salt to taste.
  • Serve with the baked potatoes while hot.
  • Also cold the salad is delicious, perfect for the next day.

breaded asparagus

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the asparagus season is running again 🙂 In Germany, people tend to roll every dish in breadcrumbs.  So I made this German style asparagus variant.  You can serve it as a starter as well as a main dish, or even eat it cold as a snack.

Ingredients:

  • 500 g fresh asparagus
  • 250 grams of young cheese in slices
  • 250 grams of cooked ham
  • 2 eggs
  • 100g flour
  • 100 grams of bread crumbs
  • lettuce
  • cherry tomatoes

Directions:

  • peel the asparagus and remove the bottom part.
  • Cook the asparagus for 8 minutes in boiling water with a knob of butter until tender.
  • Drain the asparagus and let them cool down slightly.
  • Wrap two or three of them first in a slice of cheese, then in a slice of ham.  Use toothpicks to fasten the rolls.
  • Spread the flower, the beaten eggs and the bread crumbs over three different plates.
  • Roll the asparagus first in the flower, then in the beaten eggs and finally in the bread crumbs.
  • Then fry them in a pan until golden brown and crispy.
  • Serve with salad and some cherry tomatoes.

salad of goat cheese with saffron syrup

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Last christmas, I found saffron syrup in a pop-up store in Antwerp. an interesting ingredient, which I couldn’t resist to buy. This is the salad that was included on the recipe card.

Ingredients:

  • 2 slices of goat cheese
  • a handful of mixed salad
  • some freshly cracked walnuts or pecans
  • chopped dried figs
  • diced fresh mango
  • walnut oil
  • 2 teaspoons saffron syrup

Directions:

  • spread the mixed salad on the dish.
  • Sprinkle the salad with a little walnut oil.
  • Place the slices of goat cheese on it.
  • add the mango, figs and nuts to the salad.
  • Drizzle the saffron syrup over the goat cheese.
  • sprinkle with some walnut oil and enjoy.

apple-potato salad

apple-potatoe saladIf you want to eat something fresh on a warm summer day, this could be your choice. It is a recipe of the Belgian television cook Jeroen Meus.  In dutch the title of the recipe is more funny, as a potato in dutch is ‘earth-apple’ if you translate literally.  So you have an ‘earth-apple salad’.

Ingredients (4 persons):

– 400 grams potatoes

– 1 apple

– 2 shallots

– chive

– dill

– 4 tablespoons of sour cream

– (apple) vinegar

– pepper, salt

Directions:

– Peel the potatoes and cut them into small cubes (brunoise in dutch/french)

– Cook the potatoes and cool them down immediately. The cubes should stay firm.

– Peel and cut the apple and the shallots, and cut them into small pieces as well.

– chop the chive and the dill.

– Mix all the ingredients and add the sour cream and a little bit of vinegar.

– Add pepper and salt as you wish.

You can have this salad as a side dish, or as a main course, for example with some hard boiled eggs mixed to it.

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