Category Archives: Salad

The Wonders of Good Light

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Before starting this blog, photography was definitely not one of my strengths and I still wouldn’t call me a professional photographer. However in the +2 months that I’ve been blogging and taking pictures of my food I have fallen in love with the art of Food Photography. Recently I’ve been doing a lot of research on good photography, especially food photography and I’ve been enjoying to learn more about what actually makes a good picture and how essential good lighting is.

My room here in England only has one window and is only exposed to sunlight for very few hours of the day, that is if the sun shines at all. But I’ve figured out the best times to do my food photography so I can take advantage of the natural light which without doubt gives the nicest and most intense pictures.

Lunch time is great because, on a sunny day it’s the time when my room is lit the most as my salad pictures today prove once again. I took about 50 pictures of the same salad because the lighting was perfect.

Still, I can’t wait to fly home in 10 short days (YAY!) where I can experiment with a dSLR camera in a house that has more than one window.

But before I share my pictures with you, I thought I’d share something Julie from Peanut Butter Fingers posted on her Facebook Page earlier today.

Hey guys! I got an email from a nursing student in West Virginia today with information about a child’s Christmas wish that I though we might be able to help come true on some small level. Max, an 8-year-old boy battling leukemia who will not make it home to celebrate Christmas has one crazy, fun Christmas wish: He would like to receive 1,000,000 Christmas cards in the mail.

If you would like to send him a card and help make his Christmas wish come true, cards may be sent to:

Max c/o Hailey Remish
417 Jones Street
Belle Vernon, PA
15012

Thank you and Happy Holidays! 🙂

It’s a wonderful opportunity to make a little boy’s Christmas more special so I really hope you’ll consider writing a card!

Hope you enjoy the pictures of my salad (incl. cauliflower, broccoli, sun-dried tomatoes, carrots with a side of delicious toasted Le Pain Quotidien walnut bread)…I just could not stop taking pictures!

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Treasures in your Freezer

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These days I only very rarely do not cook a fresh meal every single day. I like to keep things creative so I have new recipes and food inspiration to blog about and cooking really has become one of my favorite hobbies. Therefore even on the busiest days I usually try to find 15 or 30 minutes to prepare a freshly cooked meal.

Today however I really did not have time to cook. It was a busy morning followed by a hectic afternoon and I have a busy night ahead of me so really all I could do was raid the freezer!

Luckily I was smart enough to make two Naan Pizzas 2 weeks ago so all I had to do was throw the frozen pizza in the oven. Whilst that was heating up I prepared a quick side salad. Voilà, another delicious meal!

The pizza was surprisingly crispy. Double baked = double the crispiness!

The tomatoes were still pretty juicy and flavorful. And the pesto was very creamy. The only thing that could have been better was the consistency of the mozzarella, but that’s just a very small detail.

On the side, a mixed salad with carrots and sun-dried tomatoes, dressed with pumpkin seed oil and balsamic vinegar.

 

I highly recommend you go off and check if you can find something equally as delicious in your freezer!

See you tomorrow!

It’s beginning to smell a lot like Christmas!

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Yesterday, when I came back from Uni another Christmas surprise was waiting for me:

These are traditional Austrian Christmas cookies (“Vanillekipferl”) and out of all of the delicious cookies my mum bakes each year, these are my favorite ones. I wish you could smell their heavenly, vanilla scent…divine! I will ask my mum to give me the recipe and I’ll post it as soon as possible.

For lunch today I felt creative enough to create my own Veggie Burger. Personally I feel that vegetable burger are one of the most difficult things to create because, first of all the flavor has to be exciting and secondly the texture has to be right. I decided that brown rice would make a good base for the patties, and included carrots, zucchini, onion, seeds, nuts and eggs and baked them for about 25min. Tastewise these were a winner, but some tweaking needs to be done before I can share the recipe with you guys.

 

The Veggie Burger was served on Le Pain Quotidien Walnut Bread with a big, colourful side salad (which included tomatoes, bell pepper and homemade cranberry sauce) and Oven-Roasted Parsnip Fries. It was a very filling, but healthy meal!

Oven-Roasted Parsnip Fries

(serves 2-4)

You will need:

  • 1-2 parsnips
  • 2 tbsp. olive oil
  • salt, pepper
  • spring onion, cut
  1. Preheat the oven to 220°C.
  2. Cut off the tops and bottoms of the parsnips and peel them. Cut them in half lengthwise and cut into smaller, longish pieces.
  3. Place the pieces on a baking try (with kitchen foil) and drizzle with olive oil. Season with salt, pepper and spring onions.
  4. Roast for 25 minutes or until golden brown.

 

Grilled Vegetable Quinoa Salad

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Today I am back with a new recipe. I had this for lunch and if you like quinoa then I’m sure you’ll love this version of a healthy and protein-rich salad. It shouldn’t take you too long to prepare (unless you’re me and totally unorganized in the kitchen, as I was today!). I added an enormous amount of lemon juice as a dressing so I’m sure my Vitamin C tanks are overflowing.

Grilled Vegetable Quinoa Salad

(inspired by Alain Coumont’s communal table – memories and recipes)

Serves 1

You will need:

  • 60g of quinoa
  • water
  • eggplant, cut into 4 or 5 1cm thick slices
  • zucchini, cut into 6 1cm slices
  • 1 tomato, diced
  • lemon
  • fresh basil
  • salt and pepper
  • olive oil
  1. Start by cooking the quinoa in about 150ml of water until the liquid has been absorbed.
  2. In the meantime heat up 2 tbsp of olive oil in a non-stick skillet and fry the eggplant and zucchini. Once golden brown, remove from the pan and cut the vegetables in smaller (bite-size) pieces.
  3. Combine the grilled vegetables with the tomato. Add fresh basil.
  4. Once the quinoa is al dente, add it to the vegetables. Add salt and pepper and dress with the juice of 1/4 (or more if you’re me) of lemon.
  5. Enjoy!

 

 

This salad makes a great side dish with fish or meat. I had mine with a piece of toasted Le Pain Quotidien bread and some goat cheese drizzled with some more lemon juice…try it….sooo good!

Hope you like this recipe and enjoy the rest of the day.

Salade de Brilliance

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A couple of years ago when my siblings and I still lived at home my older brother, Alex, would occasionally make late night salads. He started off by using lettuce but gradually started including different ingredients like sweet corn and tuna and different vegetables and learned to perfect his dressing. Being sure his creation was the best salad yet, he named it “Salade de Brilliance”.

Today at lunch I was in my creative mode and tried making a salad that I’ve never had before. I had a couple of things in my fridge that I wanted to used: mixed salad, roasted chicken breast, avocado and vine tomatoes. Usually I would just mix everything together and add oil and vinegar, but today I wanted to change things up a little.

Instead of just cutting the tomato into slices or cubes, I decided to roast them in the oven (15-20 minutes at 175°C) along with some basil leaves and garlic for some extra flavor. I also sliced up a small sweet potato out of which I made fries. To add extra spice to the chicken I sprinkled it with some chilli powder and drizzled it with some tamari. The least creative part of the meal was the avocado which I just sliced into a few pieces.

Now I’m sure there are salads out there that are equally as delicious but I thought for the time it took me to make this salad it turned out pretty good and if I’d have to choose a name for it it would probably be “Salade de Brilliance”.

 

More Cheese

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Don’t judge. I normally don’t eat cheese every single day but I do really love it. And this weekend as I was strolling down the supermarket aisle I realized I hadn’t had mozzarella in about 2-3 months! I know, a very long time. So forgive me for the cheese overload.

Lunch today was inspired by another recipe in “Alain Coumont’s communal table – memories and recipes”. Though I didn’t follow the recipe, it merely served as an inspiration, it ended up being quite the successful meal.

So in the 42 days that I’ve been blogging we’ve already established the fact that I love Italian food, and I adore Cheese. Therefore it may not come as a surprise that this Grilled Vegetable Caprese Salad really hit the spot!

It included zucchini, eggplant, cherry tomatoes, arugula, garlic and of course mozzarella.

 

I started out by oven-roasting (about 25 minutes at 175°C) the cherry tomatoes which I cut in half. To that I added garlic slices (so I’d get garlic chunks in my salad, you can also crush them if you like), two leaves of fresh basil and a drizzle of olive oil. As you can see the tomatoes were not completely dried out, but quite juicy which was great as the sweet juice and the bitter arugula leaves complemented each other perfectly.

 

For the grilled vegetables I tried cutting long, thin slices of eggplant and zucchini (which was quite the challenge). I then grilled them in some olive oil for a couple of minutes and seasoned them with salt, pepper and Italian herbs. I garnished the salad with a couple of leaves of basil and some balsamic vinegar on the side.

Hope everyone is having a good day!