Posted in Recipes

Sophie’s salsa verde with pan fried haddock pieces!

MMM!
MMM!

This my version of the good & tasty salsa verde. It means a green sauce. Salsa verde is a great sauce to make. You eat it cold. You can easily make it in your beloved food processor.

I served my salsa verde with pan-fried haddock pieces & oven baked potatoes. It is great to use as a simple cold sauce in pasta. You could also stir it through mashed potatoes.

It is great to use a big dollop on jacked potatoes. It is great in a salad too. You could also use it on top of grilled pork: a divine combination!

Now, my recipe, it is easy peasy!

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Recipe: salsa verde + fish: For 2 persons with seconds

The salsa verde alone is for about 6 persons

Ingredients:

** For the salsa verde:

1 bunch of fresh flat-leaf parsley, washed, pad dry on kitchen paper, cut into smaller pieces

1 handful of fresh basil leaves, washed, pad dry on kitchen paper, roughly torn

4 tinned anchovy fillets

2 tablespoons of well-rinsed capers

2 fat cloves of garlic, peeled & finely chopped

50 gr of pitted green olives, roughly chopped

1 tablespoon of apple cider vinegar

2 medium slices of good quality white bread, crusts removed, torn into pieces

between 150 – 200 ml of a good quality fruity extra virgin olive oil/ I used about 150 ml

Maldon sea salt flakes

fresh black pepper, finely grinned

** For the pan-fried fish pieces:

about 350 gr of good quality thicker haddock fillets, cut into smaller pieces, each about 3 to 4 cm x 2 cm, fish bones removed

vegan baking margarine or butter

black pepper

Maldon sea salt

** To serve: 

I served this tasty dish with oven baked potatoes. You choose whatever you want.

Method:

1. First make the salsa verde. Take a food processor & place all the ingredients of the salsa verde in here, equally divided, except the sea salt, black pepper & the olive oil. Blitz until it all comes together & is finely chopped up. Often, scrape down the sides & reblitz. Now, while the motor is running, pour the olive oil in the mix. See picture:

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Just add enough olive oil until you reach a thicker green sauce or until it is to your liking. Check with a spoon for the right consistency. I used up 150 ml. Now, add the seasoning. Add some grins of black pepper & some sea salt flakes. Blitz again & again. Taste! It has to taste fab! Adjust the seasoning if you need to but don’t forget that the capers & the anchovy will already be salty ! Set aside & spoon into a fitting bowl.

2. Now, fry your fish pieces in some vegan baking margarine in hot non-stick pan on a high fire. Fry on one side for about 3 to 4 minutes until golden & cooked & then the other side 1 to 2 minutes until just cooked through, browned & golden in colour on both sides. Season with Maldon sea slat flakes & black pepper. Keep warm.

3. Serve instantly with oven baked potato wedges, the fish & a good dollop of the home-made salsa verde! Enjoy it! The salsa verde will keep in the fridge for a few days. Happy eating! 🙂   The salsa verde itself is vegan & vegetarian! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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You can also find this tasty recipe here: http://www.instructables.com/id/Sophies-salsa-verde-with-pan-fried-haddock-pieces/

 

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Posted in Recipes

Mustard-dill glazed salmon on a bed of deliciousness using A Belgian product of the region: Mustard De Ster!

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Yesterday evening, I made this delicious invented salmon dinner! I made a lovely glaze for my salmon fillets using a combo of fresh dill, some oil, pepper, sea salt & a special Belgian product of the region called: Mosterd De Ster. ( Mustard The Star! ) Now, you are wondering, what the hell is a produce of the region aka streekproduct? A Streek product is a well-known & well-certified product of a specific region in Belgium. Streek = Region. You know them by this labelling:

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Here is their website only in Dutch though. http://www.streekproduct.be

Mosterd De Ster ( Mustard The Star ) is a very well-known mustard from the region of Leuven. It is produced in Lubbeek.

A Famous Regional product, grain mustard & normal milder mustard from De Ster!
A Famous Regional product, grain mustard & normal milder mustard from De Ster!

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They work according to the traditional methods since 1924. All of their used ingredients are 100% natural. They have 2 types of mustard. The mild one has been produced for many years & more recent, they also started to make the more Straffe mosterd, the more sharper, pungent one, made with 5 types of mustard seeds. This is the one that my husband & I like the most! 😉 The ingredients, in the more pungent one, are: natural vinegar, water, mustard seeds & sea salt. That is all!! The mustard grains are milled on 3 different stonen grain mills in the factory. These mills were used since the beginning of the production, so since 1924. This way of working is very rare in Europe. This straffe mosterd, costed me: 3.50€ per pot of 350 gr. You can’t buy them everywhere but in specialized shops. I buy it in a cool very famous Butcher called Rondou in the center of Leuven. Adresse? Pensstraat 5, 3000 Leuven.  Open? Sunday & Monday closed. Open Tuesday till Thursday, from 9h till 13h & from 14h till 18h. Friday & Saturday, open from 8.30h-13h & from 14h-18h, but Saturday they close already at 17h! This cool looking Artisanal Butchery!

De Atisanale Slagerij Rondou!
De Artisanal Butchery Rondou!

So, now that you all read about this special pungent mustard, I made a very delicious fish dish with it. For the base of my dish, I used a combo of red witloof & the normal ground white witloof . Witloof is called: chicory or Belgian endive. They will look something like this:

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Recipe: For 2 persons

Ingredients:

* For the mustard-dill glaze:

4 tablespoons of a fruity extra virgin olive oil

2 tablespoons of that pungent straffe mustard from De Ster

10 grins of black pepper

1/4 teaspoon of crushed Maldon sea salt

1 tablespoon + 1 teaspoon of finely chopped fresh dill

* For the rest of the veggies, beans & salmon

3 medium red witloof, cleaned & each one cut up vertically into longer smaller strips. The hard piece at the bottom of each witloof cut out.

3 thicker white witloof, cleaned & each one cut up vertically into longer smaller strips. The hard piece at the bottom of each witloof cut out.

1/2 thick leek, cleaned, rinsed under cold water & padded dry on kitchen paper, cut up finely ( white & green parts used )

2 clean, larger salmon fillets, each about 220 gr (so 2 x 220g) See that your salmon fillets are dairy & gluten-free!

black pepper

some Maldon sea salt

1 shalot, peeled & finely minced

1 tablespoon of apple cider vinegar

1 can of small white beans, rinsed & drained

a fruity evoo to fry it all in

Method:

1. Preheat your oven to 200° C for 10 minutes. Oil the bottom of a baking dish or roasting tin. Place your 2 salmon fillets, a bit spaced apart, in the baking tray. See pictures below!

2. In a medium bowl, add all ingredients for the glaze & mix well. So, you add olive oil, the sharp mustard, black pepper & sea salt. Mix well & add finely chopped fresh dill. Smear this, equally divide on top of each salmon fillet. Now, when all of your other ingredients are cut up, place the glazed salmon fillets into the lower end of your hot oven & bake for about 13 minutes or less or until just cooked through. It also depends on the thickness of your salmon. Maybe you will need more minutes. See pictures below!

3. At the same time, take a larger non-stick pan & heat up on medium-high. Pour drizzles of a fruity extra virgin olive oil in the pan & swirl around. When hot, add chopped shallot & leek. Fry for a few minutes & add some seasoning like black pepper & sea salt, but not too much salt. Add chopped red & white witloof & fry for a few minutes, stirring often. Now, add apple cider vinegar & fry until just tender. Now, add cooked white beans & stir everything round into the pan & heat up the beans. Finally check the seasoning! I added some black pepper to it & a bit of sea salt because you don’t want the veggies to be overpowering the glaze of the fish! 😉 I heated my 2 plates & then served this meal instantly with my husband! He said: I give this fish dinner: 10/10! Ooh yes! 🙂 Enjoy! xxx

You also can find this tasty fish recipe here on instructables! http://www.instructables.com/id/Mustard-Dill-glazed-salmon-on-a-bed-of-deliciousne/

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Posted in Recipes

White asparagus dinner with saffron sauce & haddock! All Dairy-Free & Gluten-Free!

Yesterday evening, I invented this divine white asparagus dinner with saffron sauce served with haddock & saffron spiced oven roasted new potatoes, with the skin on. This dairy-free saffron cream sauce is just divine & I served it on top of the oil fried white asparagus & drizzled that same sauce over my fish aka haddock! It was just the perfect dinner! My husband Peter said that we need to eat this dinner often, this asparagus season! 😉 I am happy to oblige,…so, check it all out! 🙂

Divine dinner!
Divine dinner!
Saffron spiced up oven roasted new potatoes, with skin on!
Saffron spiced up oven roasted new potatoes, with skin on!

Recipe: For 2 persons, with seconds

Ingredients:

* For the oven-roasted saffron spiced new potatoes:

700 gr unpeeled, smaller new potatoes, well-washed, well-scrubbed, each cut up lengthways into 4

3 tablespoons of a fruity extra virgin olive oil ( evoo )

8 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

20-25 grins of Santa Maria’s seafood & fish spice mix, with grinder inclusive. My spice mix had saffron, some salt, tomato, paprika, chili pepper, black pepper, white pepper, carrot, fennel, curcuma & lemon in it.

* For the fried haddock pieces:

2 x beautiful pieces of  haddock fillets, cleaned, pad dry on kitchen paper

a fruity evoo to fry them in

Maldon sea salt

black pepper

* For the oil fried white asparagus:

16 normal white asparagus

a fruity evoo

just a tiny bit of sea salt

* For the dairy-free saffron cream sauce:

2 Maggi gluten-free vegetable stock gels, each 24 gr, so 48 gr in total

250 ml hot water

200 ml soy cream

0,1 gr of saffron powder

some black pepper

Method:

1. Preheat your oven to 220°C ( 428 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature. In a non-stick roasting oven pan, place your cut up potatoes, in 1 layer in it. Divide your saffron spices all over them, evenly divided, about 20 grins. Scatter your sea salt over them & do so too with your black pepper. Drizzle your 3 tablespoons of that fruity evoo all over it & with clean hands, mingle everything together! Finally, add some 5 grins of that saffron mix over the top & don’t mingle it at all! 🙂 Place in the center of the hot oven & roast for about 30 minutes. The first 15 minutes on 220°C ( 428 F) & then 15 minutes on 200°C ( 392 F )! Your potato pieces must be golden brown, smell wonderful & must be cooked through!!!! Turn oven off & leave in the oven.

2. In the meantime, place your white asparagus in front of you. At the end of each white asparagus, there is a hard wooden like bottom, about the last 2 to 3 cm. Break the hard end off & peel each asparagus from nearly from the top to the bottom, on all sides, leaving the creamy delicate white top whole, it will look something like this:

Just cbroke the hard wooden end off & peeled them, leaving the creamy delicate white top whole,...Yum!
Just broke the hard wooden end off & peeled them, leaving the creamy delicate white top whole,…Yum!

Now, take a large fitted pan, like a Creuset, a cast-iron one, pour 2 tablespoons of that same fruity evoo in it & heat up on high. When hot, place your neat clean peeled asparagus, all besides each other in the hot oil. Lower your heat & fry them on all sides until cooked through & browned. Test with a fork. I have a gas fire. It only took me about 5-8 minutes. Turn often & prevent burning, of course! Place a fitted lid on to keep warm. It will look something like this:

Oil fried white asparagus!
Oil fried white asparagus!

3. In the meantime, make your saffron cream sauce. Take a fitted pot & add your 2 vegetable stock cube-gels. Add your hot water & whisk away! Now, add your soy cream & saffron powder & whisk, whisk, whisk! Let the sauce reduce a bit but not too much! You still want a more runny sauce, like picture above, in the beginning of the post! Just at the end, add some grins of finely milled black pepper. Keep warm.

4. Finally, pan fry your haddock pieces into hot oil on both sides. Add some sea salt & fresh grins of black pepper. When ready, plate up instantly! Take a large clean white plate & add your fish on one side, besides that the saffron spiced roasted new potato wedges, then onto each plate, 6 oil fried asparagus & then drizzle the saffron cream sauce over your asparagus & over your cooked fish too! Enjoy instantly with a loved one! MMM,…I assure you that you want more sauce on your asparagus & on your fish too! 😉

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Posted in Recipes

Herbed quinoa crusted salmon with spinach & shalot! Gluten-Free & Dairy-Free!

Herbed quinoa crusted salmon with spianch & shalot!
Herbed quinoa crusted salmon with spinach & shalot!

Yesterday evening, I invented this tasty fish dinner. It is quite impressive, easy to make & very tasty too! 🙂 Because there are already quinoa flakes, on top of each salmon fillet, I didn’t add quinoa on the side! It is already that filling! I created a mixed herb, quinoa & mustard crust & added sautéed spinach with shalot on the side! This is great for a dinner party too! There is nearly no washing up! It is very easy to make & very easy to devour too! Serve it with a light dry white wine like a dry white Western Cape wine. Enjoy!

Recipe: For 2 persons

Ingredients:

2 salmon fillets, each 140 gr, no skin

2 tablespoons of a good sharp mustard, like Dijon mustard

3 tablespoons finely chopped dill

2 tablespoons finely chopped curly parsley

1 fat clove of garlic, pressed out

1 unwaxed organic lemon, zested finely

2 tablespoons fresh lemon juice, of the same lemon above

2 spring onions, white & green parts kept, cut up finely into rings

1 tablespoon of extra virgin olive oil

80 gr quinoa flakes

Maldon sea salt

black pepper: 20 grins or more

300 gr fresh young spinach leaves, washed, spun dry

1 fat shalot, peeled & cut up finely

black pepper

sea salt

Method:

1. Preheat your oven to 180°C (350 F ) for 10 minutes. In the meantime, take a medium bowl & ad mustard, chopped dill, chopped curly parsley, lemon juice, lemon zest, chopped spring onions & 1 tablespoon of extra virgin olive oil. Add about 20 grins of black pepper & some sea salt, but not too much. Add quinoa flakes & mix well with a spoon & taste to see if it is to your liking!

2. Take a fitted oven dish & oil it. Place your 2 salmon fillets in it. Divide your quinoa-herb topping all over your 2 salmon pieces. Place the rest of the topping on the sides too. Drizzle some drizzles of your oil over the top of each quinoa-herb topping & place into the hot oven. Bake for about 25 to 30 minutes or less according to the thickness of your salmon. It took me 25 minutes. 🙂

3. In the last 10 minutes of baking, heat a large pot on medium high. Add some olive oil & heat up. Fry your shalot pieces in it & add some sea salt & black pepper. Now, add your spinach leaves & a big splash of hot water to the pot & place a fitted lid on. Steam the spinach for a few minutes & season with sea salt & black pepper. Drain the liquid.

4. Serve at once with the shalot spinach besides each salmon piece, don’t forget the wine! 😉 x Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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Posted in Recipes

Asian salmon oat burgers! With A Gluten-free option! :)

Fabulous Asian inspired salmon-oat-burgers!
Fabulous Asian inspired salmon-oat-burgers!

Yesterday, I made these lovely Asian inspired salmon oat burgers. I also made them egg-free. They are really filling because of the veggies, salmon & medium whole oats!! You can make these beauties Gluten-Free, if you use Gluten-Free oats! They are sticky when your form them into patties but they will firm up in the fridge. I made them easy peasy in my food processor! 😉 Check them out!

This is what a burger looks like, raw, before going into the fridge, to stiff up!
This is what a burger looks like, raw, before going into the fridge, to stiff up!

Recipe: For 3 normal sized salmon burgers

Ingredients:

* For the Asian -salmon-oat-burgers:

180 gr fresh salmon, no skin, bones removed, cut up into bite-sized pieces with a sharp knife

1 cup + 1/2 cup medium-sized whole oats, You can make these beauties Gluten-Free, if you use Gluten-Free oats!

1 piece of 4 cm x 1 cm fresh ginger, peeled & cut up roughly

1 medium red-hot chili pepper, seeds removed, cut into thicker slices

3 fat spring onions ( scallions ), cleaned, bottoms cut off & cut into smaller rings

1/2 yellow bell pepper ( paprika ), seeds & white bits removed, cut up into blocks

black pepper

Maldon sea salt

a fruity evoo to fry your burgers in

* To serve: little Gem lettuce leaves + a spring onion, lime yoghurt dressing:

2 little Gem lettuce leaves, cleaned, bottom cut off, leaves used

* For the spring onion, lime & unsweetened yoghurt dressing:

7 tablespoons unsweetened soy yoghurt

juice of 1/4 lime

finely milled black pepper: 10 grins

Maldon sea salt: a few grins

2 spring onions, cleaned, white & green parts used, finely minced into rings

Method:

You will have to maken these tasty burgers at least 1 to 2 hours before dinner!

1. Take your food processor & add every ingredient in it. I added for starters, 12 grins of finely milled black pepper & 1 teaspoon of sea salt. Blitz until it is to your liking. I added 1/2 teaspoon sea salt extra & 14 grins of black pepper extra. Blitz again. Taste! It has to taste mild in the beginning but then, you must taste the ginger & an added kick from the chili pepper. You can add more chili pepper if you want or more oats, for a firmer pattie. I didn’t bother! With wet hands, I shaped 3 burgers aka patties, they sticked to my hands a bit & placed them onto a clean plate. Place cling film over it & placed them into the fridge to stiffen up a bit, for at least 1 to 2 hours.

2. Make your tasty unsweetened yoghurt-lime-spring onion dressing by combining these ingredients together in a smaller bowl & taste! It has to taste yoghurt lile with a hint of lime. You can taste the finely minced spring onions too. MMM!

3. Just before serving dinner, take your burgers out of the fridge. They still stick a bit but reshape them a bit if you need to. Fry them in a bottom of hot fruity oil, in a hot non-stick pan on medium high heat onto both sides until fried & browned. This will take about 3 to 4 minutes per side or less. Place them onto a clean plate , layed with double kitchen paper to dip off the excess of oil on the burgers!! Serve in a bun with mixed salad leaves or like me, on a plate with a side salad & a lovely unsweetened spring onion-lime-yoghurt dressing! Enjoy those yummy flavours in your burger! 😉

MMM!  ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Sophie’s smoked salmon & green olives salad!

A delightful Sophie's salad!
A delightful Sophie’s salad!

Today, I was home alone & had some leftovers in the fridge ( cold cooked quinoa, 1/2 can of drained & rinsed red beans, a handful of rocket leaves ( arugula) that I had to use up. So, I made this tasty salad with smoked salmon & green herby olives with garlic & red pepper. I bought the green olives like that in my local shop. It was divine & so simple to make, but all the flavours here worked really well together! I loved it & so will you,… 😉

Delectable! :) MMM!
Delectable! 🙂 MMM!

Recipe: For 1 big plate

Ingredients:

4 tablespoons of cooked, cold quinoa

handful of resh rocket leaves ( arugula), torn into 2

1/2 can of cold red beans: rinsed & drained well

4 thinner slices of smoked salmon

juice of 1/2 lime

some black pepper, finely milled

a pinch or 2 of Maldon sea salt

a fruity evoo: 1/2 to 1 tablespoon

17 Spanish pitted green olives with garlic, herbs & red paprika pieces,  (Delhaize brand )

Method:

1. Take a big deeper plate & ad quinoa, red beans & rocket leaves. Mix together with a spoon. Snuggle your 4 smoked salmon pieces over & in your salad, so that it looks nice. Pour 1/2 lime juice all over your salad & over your fish. Scatter 17 pitted green olives with garlic & red paprika pieces over your salad. Ad 5 grins of finely milled black pepper & 2 pinches of sea salt over the top of your salad & fish. Now, drizzle about 1/2 to 1 tablespoon all over your tasty looking salad! Tuck in, instantly & enjoy yourself doing that! 😉 x Happy Eating ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Sophie’s seasonal salad, with a vegan & GF avocado, coriander & orange dressing! ( Vegan option too! )

Divine & seasonal!
Divine & seasonal!

Yesterday, I made this fabulous & amazing seasonal salad. You can make it totally vegan if you leave out the smoked herring! 😉 Yeah! This salad has everything you want in a salad. It is crunchy, tasty, a bit bitter & a bit sweeter with a deliciously avocado, orange juice & fresh coriander leaves yoghurt dressing. It goes so well with the fresh orange slices, the crunchy toasted pine nuts  & everything else! I used unsweetened soy yoghurt in the tasty avocado coriander dressing! I used 2 ingredients from my garden in here,…

This salad is great for a dinner party in the Summer when you eat on the terrace or in your garden, on a Sunny evening! Check these beauties out! Enjoy! 😉

Yummy! Yummy! Yummy! Perfect for entertaining!
Yummy! Yummy! Yummy!
Perfect for entertaining!
Tasty vegan & Gf avocado, yoghurt & fresh coriander orange dressing! It looks like real mayo with herbs, doesn't it???
It looks like real mayo with herbs, doesn’t it??? Don’t let the looks deceive you,…! 🙂

Recipe: For 2 persons

Ingredients:

250 gr smaller witloof ( Belgian endive ), cleaned, hard bottom cut off & hard, bitter inner part cut out, leaves used like that. They are like little boats. See pic above! Prepare them just 10 minutes before serving, because they can go brown a bit after cutting!

4 teaspoons dark raisins

2 fresh oranges, peeled & sliced horizontally into bigger slices ( pits & white parts removed ! ) You needd 3 ticker parts per plate/ keep the rest for later use!

18 young Swiss chard leaves, with multicoloured stems,  I used them from my garden, cleaned, the stems cut up into smaller pieces with scissors

1/3 cup toasted pine nuts/ How to roast them? Take a fitting non-stick pan & heat up on low. Place your pine nuts in here, in 1 layer in it. After a few minutes, the nuts begin to get brownish in colour & will get fragrant. Turn the heat onto lower but don’t let the nuts burn,…Turn them over & they must be brownish on both sides! Turn the heat off. Now, you have toasted pine nuts!

80 gr of smoked herring fillets: take the skin off, you don’t want to eat that, cut into smaller bite-sided pieces

1/2 handful of fresh garden cress ( tuinkers ), I used home-grown!

* For the avocado-yoghurt-coriander-orange dressing: ( Vegan & Gluten-free ):

1 ripe avocado, peeled & big stone removed, flesh scooped out with a large spoon

juice of 1/2 lime

50 ml fresh orange juice ( justly squeezed )

150 ml of unsweetened soy yoghurt

25 gr of fresh cleaned coriander ( cilantro ) leaves, stalks & leaves used here, torn into smaller pieces

Black pepper

Maldon sea salt

Method:

1. Take your food processor  & add avocado flesh, pour your lime juice over here, not more than that!!! Add fresh coriander, orange juice, soy yoghurt & 5 grins of black pepper & 1/4 teaspoon of sea salt. Mix or pulse on low-speed until you will get a consistency like above. Taste! It has to taste fabulous! You must taste the yoghurt, the coriander & the orange juice in here! The avocado makes it all smooth & luscious! I added 10 grins of black pepper & another 1/4 teaspoon of sea salt. Pulse again. You want to see green spots all over & in your sauce. Taste again! Yummy, not? I poured my sauce into a serving sauce pot & placed cling film over it & put it in the fridge to stiff up a bit, like 15 to 30 minutes, to cool off a bit & to be a bit more thick!!!

2. After your dressing has been in the fridge, plate it all up. Take 2 white large plates & place your witloof boats, on top of each plate, in a row, see picture above! On the lower half, place your Swiss Chard leaves, in half a bow, see picture above! Then scatter your 4 teaspoons of raisins over the top of the witloof, onto each plate 2 teaspoons. Divide your toasted pine nuts all over each plate, all over the salad. Place garden cress, evenly divided, onto each plate , in the middle. Place your 3 orange slices, onto each plate, in the middle & on each side. Scatter the raw Swiss chard stem pieces, over the top of your witloof, onto each plate. It already looks very colourful, hey? Now, scatter your smoked herring pieces all over your salad, but not too much. Smoked herring can be over powering, so you must not add too much! 80 gr in total, 40 gr onto each plate is enough!!! Finally, take your sauce out of the fridge & mingle everything well with a spoon, ladle your dressing, over the bottom half of your plate, onto the Swiss chard leaves & enjoy instantly, with a loved one, in your garden, on the terrace! 🙂 Afterwards, I added more sauce! Happy eating! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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