All posts filed under: Salads

Green seduction: avocado & cucumber salad

Yes! I am most happy about this simple summery salad. Ready to eat just under 5 minutes, it’s an ultimate green-dream lunch for a rushed Londoner. Creamy avocado with a bits of crunchy cucumber work amazingly well under fresh lime&chilli dressing. Green magic! Green seduction: avocado & cucumber salad Preparation + cooking time: 5 minutes / A stunning light treat for 2 / Veg-friendly We would need: 1/2 cucumber, chopped 2 small avocados, stoned and sliced 2 scallions, finely sliced 2 tbsp of mayonnaise 1/2 lime juice Sriracha sauce, to taste sea salt & ground black pepper, to taste a handful of arugula, to garnish DIRECTIONS: Combine the salad ingredients in a large bowl. Make the dressing by whisking mayo, lime juice and sriracha sauce together. Taste and adjust levels of seasoning. Drizzle salad with dressing, garnish with arugula and serve immediately. Bon app! With love, Marie Inspired by Smitten Kitchen   Žalioji vilionė: avokado ir agurkų salotos Ypatingai džiaugiuosi dėl šių paprastų vasariškų salotų atradimo. Greitai pagaminamos, šios žalios salotėlės yra puiki skanių pietų alternatyva skubantiems. Kreminis …

My 20 min after work Korean dinner

Last few weeks were extremely busy for me, which resulted in having almost no time for cooking. In a way it was good as I had an opportunity to get creative and improvise on a speedy after work  dinner options. Here is what I came up with: Taking just 20 minutes from kitchen to plate, this Korean-style 4 dish-dinner makes a perfect healthy midweek meal. Delicious tuna pancakes are served with rice and lightly stir-fried courgette with a tangy lettuce & scallion salad on the side. Prepare to be amazed! My 20 min after work Korean dinner   / Serves 2 Preparation + cooking time: 10 min Tuna pancakes (Chamchijeon,참치전) We would need: 1 can of tuna, drained 3 tbsp of onion, chopped 1 garlic clove, minced 1 free-range egg a pinch of sea salt a pinch of ground black pepper 1 tsp of roasted sesame seed oil 1 tbsp of flour 1-2 tbsp of canola oil, for frying DIRECTIONS: In a large mixing bowl combine all ingredients and mix well together. Place a non-stick frying pan over medium-high heat and pour 1-2 …

Summer on a plate: Arugula & Peach salad

March 5th. Snow gently covered rooftops and avenues of Paris. As beautiful the city in white is, the heart is longing for warm, fresh and sun-filled days. Following the feeling, I quickly tossed together this gorgeous salad that just epitomizes summer to me – peppery arugula with sweet juicy peaches along with creamy fresh mozzarella and crunchy almond flakes. It is beautifully refreshing lunch plate that brings summer days just closer. Summer on a plate: Arugula & Peach salad Preparation + cooking: 15 min / Serves 2 We would need: A knob of butter 2 nice & firm peaches, pitted and halved into wedges 1 tbsp. of runny-honey 2 handfuls of arugula salad 1/2 mozzarella or burrata cheese ball, roughly torn salt & pepper to taste 2 tbsp. of extra virgin olive oil 1 tsp. of aged balsamic vinegar 1 tbsp. of almond flakes, toasted DIRECTIONS: Melt a knob of butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the peaches cut side down and sauté them for 2 to …

Radish garden salad with a cranberry spin

A lovely light starter with fantastic sweet&salty flavours. Easy to toss together, and is everything salad should be – fresh and crunchy.  Tried, loved and adopted from my mom’s kitchen. Preparation time: under 10 minutes / Serves 2 / Veg-friendly We would need: 2 handfuls of mixed greens (crisp romaine, baby spinach, rocket works well) 1 small cucumber, peeled lengthways into ribbons 4 radishes, ends trimmed, thinly sliced 1 tbsp. of freshly chopped chives 1 tbsp. of freshly chopped dill Salt & pepper to taste a pinch of roasted sesame seeds (optional) For the dressing: 1 tbsp. of cranberry jam 1 tbsp. of light soy sauce 1 tbsp. of water DIRECTIONS: Place greens in a large serving bowl along with cucumber, radishes and herbs. Season with a tiny bit of salt & pepper. Toss together.  Add some sesame seeds if using. Whisk the dressing ingredients in a small jug until well combined. Drizzle the dressing over salad just before serving. Bon app! With love, Marie

Tangy carrot & red cabbage salad

If it is a Gray and rainy day outside, just as one I had today, you will find this incredible easy-to-make salad very much enjoyable. It’s a perfect healthy snack as well as a great side-dish for any burger or sandwich. Colourful, crunchy and fresh with lovely lime juice tang, a definite mood booster. Serves 2 / Preparation time: 10 min / Veg-friendly We would need: 1 carrot, cut into thin sticks or grated 1/8 red cabbage, finely chopped 1/2 small red onion, finely sliced handful of mint leaves handful of coriander leaves handful of toasted peanuts, roughly crushed For the dressing: juice of 1 lime 1 tbsp of groundnut oil some chilli flakes to your taste 1 tbsp of soft brown sugar   DIRECTIONS: Tip the carrot, cabbage and onion into a bowl. Toss in mint&coriander leaves along with a crushed peanuts. In a separate bowl or a jar, combine the dressing ingredients together until the sugar has dissolved. Pour over the salad just before serving. Bon app! With love, Marie Gaivios morkų ir raudonųjų kopūstų salotos …

A lovely summer starter: Nut coated goat cheese balls in bed of fresh home-grown salad

“Un fromage par jour de l’année” – (There is a different cheese for every day of the year, French proverb). From day one, I moved to Paris, I felt in love with cheeses. And trust me, it’s a great place to be for a cheese-lover. French have deep-rooted culture of cheese and more than a thousand cheeses in their lexicon. One of the cheeses, I learnt to appreciate is fresh goat cheese. Incredibly light and soft as snow, it tastes lovely with a rustic toast and is great in salads. If you are craving for a luxurious bite, and only have a few minutes for cooking, it’s just the right recipe for you. INGREDIENTS: 400 g of fresh goat cheese 2-3 spoons of natural yoghurt 4-5 spoons of crushed nuts (pistachio, pecan, almond) A pinch of salt Some pepper DIRECTIONS: 1. Crumble cheese into a large bowl and a roughly mash with yoghurt and season to your taste. If the mix is too dry, you can add more yoghurt. I also like to use some lemon zest for the additional swirl …

PINK but not dangerous Russian salad or “My Dressed herring”

This fun looking salad is one of the must have dishes on the New Year’s eve table for nearly every Russian family. It is also known as shuba or seledka pod shuboi (cеледка под шубой in Cyrillic), and is basically a layered salad made of diced pickled herring coated with chopped boiled vegetables and covered with mayonnaise. There are numerous variations of this recipe and all of them are fantastic! And today I want to share my version of Dressed herring. Traditional recipes use a lot of Mayo and eggs, however, I prefer it to be more light, so instead of having eggs, I mix in some apples for additional crunch. I hope you will like it! INGREDIENTS: 2 fillets of pickled herring in oil, chopped 2 large boiled potatoes, cooled, peeled and finely chopped 3 large carrots, cooled, peeled and shredded 2 large beets boiled, cooled, peeled and shredded (alternatively, you can buy pre-boiled beets) 1/2 of medium onion, finely chopped 2 apples, grated 1 cup of mayonnaise Black pepper Parsley or dill for garnish (optional) CREATING PINK …

Superfood: Smoked Mackerel and Quinoa Salad

Fabulous quinoa meets lovely mackerel in a definitely good for you salad. It’s scrumptious super and packed with nutrients. It also tastes wonderful and has a nice crunch. A perfect salad for a big lunch to share with your family&friends. Preparation + cooking time: 70 min / Serves 4 We would need: 1 medium sized sweet potato, unpeeled Olive oil 100 g quinoa, dry 300 ml of water 1/2 of vegetable stock cube 1/2 of red onion, finely sliced 1/2 of medium cucumber, sliced into thin rounds (or shaped as half-rounds) 3 handfuls of rocket salad 4 smoked mackerel fillets (you can use smoked salmon if you like) For the dressing: 1 tbp of wholegrain mustard 2 tbp of freshly squeezed lemon juice 5 tbp of olive oil Some salt & pepper DIRECTIONS: Preheat the oven to Gas mark 4/ 350°F/ 180 °C. Pierce sweet potato several times with the tines of a fork. Then place it on a baking sheet lined with foil, drizzle over olive oil and bake until tender, for about 45 minutes. Place the quinoa in …