Posted in Recipes

Simple Haloumi Salad!

A few days ago, I needed to use up a few things in my fridge so I ended up by making this simple haloumi salad for the 2 of us. It is a filling vegetarian salad but not too rich or heavy so ideal to eat in the evening. I topped it with a simple fresh lemon juice dressing to bring out the yummy flavors!! Doesn’t it look lovely?

Join me!

This is so delicious!!!!!! MMMM! You could also add toasted nuts in here of some fruit,…It is up to you! 😉

Recipe: For 2 persons

Ingredients:

For the dressing:

5 tablespoons of a fruity extra virgin olive oil

2 tablespoons fresh lemon juice

8 grins of finely milled black pepper

4 grins of milled sea salt

For the salad:

1 pack of haloumi cheese, packet cut open, dept dry on double kitchen paper, carefully sliced into slices about 1 cm thick (5-6)

2 witlof , cleaned & hard core cut out, using the leaves, 1 per plate

2-3 Little gem lettuce heads, opened into the leaves, 1 + 1/2 per plate

2 handfuls of fresh cleaned lamb’s lettuce, 1 hand per plate

1/2 big red bell pepper, cleaned, pits & white bits removed, cut up into smaller chunks

Method:

  1. Make the dressing first. Place all ingredients for the dressing into a fitted jam pot. Screw the lid on & shake your pot up & down & up & down or until the ingredients are well mingled. Taste. It has to taste a bit pungent & sharp!
  2. Heat your grill pan on high heat. Take a chopping board & place your slices of haloumi on it. Brush the top of your haloumi slices in with that same fruity oil. This is easily done with a small silicon pastry brush. When grill is really hot, place your haloumi slices quickly onto the hot griddle. With help of a fork, push your slices onto the hot grill. After a few minutes, before turning them over, brush this upside with oil & with help of a fork grill the other side. After 2-3 minutes, the slices are fully roasted.
  3. In the meantime, arrange your 2 plates, like photo above. Arrange 3-4 grilled haloumi slices onto each salad & just before serving, drizzle a few teaspoons of that yummy dressing over the haloumi & all over your salad, in a spiral! Enjoy directly with a loved one! MMM!

You might like other haloumi recipes:

  1. Grilled haloumi salad with herby chickpeas
  2. Scrumptious Seasonal rapini salad
  3. Vegetarian tasty salad
  4. Vegetarian Haloumi Burger

 

Posted in Recipes

Scrumptious Seasonal Rapini Salad!

I had a bunch of fresh rapinis in the house & wanted to use it in a scrumptious seasonal salad. I also had a packet of haloumi that I needed to use up! Doesn’t it look just beautiful & inviting?

MMMM!
MMMM!

Recipe: For 3 persons

Ingredients:

For the salad:

1 packet of haloumi, taken out of the package, water drained, dept dry on double kitchen paper on all sides

1 bunch of fresh rapine, cleaned, washed, spun dry, chopped into 2

1 ripe sharp crisp apple, peeled, cited & cut up into wedges

1/4 cup (40 gr) unskinned hazelnuts

For the apple cider dressing:

6 tablespoons of a fruity extra virgin olive oil

3 tablespoons of an unpasteurized organic apple cider vinegar

5 grins of finely milled black pepper

5 grins of finely milled pink salt

Method:

  1. Place a handful of chopped rapine onto 2 clean white plates. Arrange them just the way you like. Place 4 apple wedges all around the outside of the rapine on each plate.
  2. Take a fitted non-stick pan & heat up on low heat. Place your unskinned hazelnuts in here & toast them for a few minutes. See that the hazelnuts don’t burn!
  3. Now, make the simple dressing. Take a jam pot & add all ingredients. Screw fitted lid on & shake the jam pot up & down & up & down again until all is evenly mixed. Taste. You must taste the lovely apple cider & it must have a punch! Yum!
  4. With a sharp knife, cut your haloumi into long wedges, like this picture. Brush them with a fruity evoo on one side & heat a grill pan onto high heat. When hot, place your cut up haloumi, smeared with olive oil on this side, on the long side, onto your hot grill & press them down a bit with help of a fork. Do the same with the other haloumi slices. Grill them on this side for about 3-4 minutes & oil the other side now. Then, carefully turn them over on the other side & grill them for a few minutes. Finally, plate up like photo above & drizzle a few drizzles odthat fine dressing all over you salad but not over your grilled haloumi slices. Enjoy, sweeties! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now & get my 1st E-Book: Healthy Vegan Christmas now! It is free!!!! Click the link here below to subscribe!!!
  5.  http://eepurl.com/bSJtUr

Posted in Gardening, Recipes

Vegetarian grilled marinated courgettes & aubergine dinner!

Peter & I are using up our aubergines & the last of our home-grown courgettes too.  My only aubergine plant is still producing many aubergines in our plastic conservatory. Since 2 weeks, we close it during the day & at night. This way, the temperature is much higher in there. There are still many chilli peppers aka Rokita, growing.

A few days ago, I made this delicious easy vegetarian dinner:

MMM!
MMM!

It is an easy dish to make & to gobble it all up too! I marinated my sliced courgettes & aubergines with lemon thyme, cut up garlic, a fruity extra virgin olive oil, black pepper & pink salt. Then, I grilled them. I served them with marinated feta chunks & made a lovely easy lemon thyme dressing to go with it! Yum Yum!

This is the dish before adding the oven roasted potato fries!

This is the dish before adding the oven roasted potato fries!

Let’s see how I made it all!

Recipe: For 2 persons

Ingredients:

For the grilled courgettes & aubergines:

2 medium courgettes, cleaned, thinly sliced

2 medium aubergines, cleaned, thinly sliced

2 tablespoons chopped lemon thyme, no big stalks, please!

3 fat cloves of garlic, peeled  finely chopped

a fruity extra virgin olive oil

black pepper

pink salt in a grinder

For the oven roasted potato fries:

4 white potatoes, peeled & cut up into thicker fries

black pepper

pink salt in a grinder

that same fruity evoo, as used above

For the feta:

marinated feta chunks, drained

For the lemon thyme dressing:

6 tablespoons of that same fruity extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped lemon thyme

black pepper

pink salt in a grinder

Method:

  1. Marinate the sliced courgettes & aubergines for about 2 hours. About 40 minutes before dinner, preheat your oven to 200°C ( 400 F) for 10 minutes. In a fitted oven dish, arrange your potato fries. Scatter 5 grins of black pepper & 5 grins of pink salt over it. Drizzle about 6 drizzles of that fruity oil over them. with clean hands, mingle everything together & roast for about 25-30 minutes into the hot oven.
  2. Heat up onto high heat your grill pan. When hot, brush your slices with the same marinade on one side & place them onto the hot grill. With a fork, push the slices onto the hot grill. Grill them for a few minutes & then brush this upper side with the marinade & turn them over to grill the other side. This side only takes a minute or 2. Place them onto a big plate layered with double kitchen paper to dip off the excess of oil. Place another big plate over it to keep warm. It will look something like this:

3. While the potato fries are in the oven & your grilling is nearly ending, make your easy dressing! Take a jam pot with fitted lid & add all ingredients for your       dressing in it. Screw lid on & shake your jam pot up & down for a few times. This way, your dressing is well mixed. Taste! You must taste the lemon & the chopped thyme! Yum yum!

4. Plate up, like photo above & just before serving, drizzle a  bit of the yummy dressing all over your dish, in a circle! MMMMM! This is lovely enjoyed with a crisp white wine, like this one 2009 Jacob’s Creek Riesling Reserve, South Australia. A perfect partner! Enjoy, sweeties! xxxjacob-s-creek-reserve-riesling-south-australia-10712333

 

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You can read it also HERE ON INSTRUCTABLES!

Sophie’s Foodie Files

Posted in Recipes

Vegetarian Tasty Salad! MMM,…!

Yesterday, I invented this glorious winning tasty vegetarian salad. It is made within 15 minutes! Can you guess the yummy ingredients?

Will you join me?
Will you join me?

Yes, you are right: There is grilled halloumi in it, toasted hazelnuts, a sweet dressing & a tasty combo of green small lettuce & Belgian ground witloof. It is just the perfect combination of fine foods. You have sweet & salty in here too. Let’s see how I made it, shall we?

Recipe: For 2 persons

Ingredients:

For the persimmon dressing:

2 ripe persimmons, peeled, big white stem on the inside removed

5 grins of finely milled black pepper

5 grins of milled pink salt

1 tablespoon of a fruity extra virgin olive oil

For the salad:

2 cups, well-pushed into the cups, (60 gr) cleaned, washed, spun dry lamb’s lettuce

1/2 cup (77 gr) whole unskinned hazelnuts

2 large Belgian witloof (chicory) cultivated into the full ground, cleaned, cut up into smaller pieces, as you like/ Just cut them up fine just before serving other wise they change color into more grey.

1 packet of halloumi = 225 gr, package opened, water poured away, dipped on kitchen paper, cut up into thinner slices with a sharp knife.

Method:

  1. First, take a non-stick fitted pan & add hazelnuts. Toast on low-fire until they are all browned & toasted. Shake the nuts in the pan & check them often, not to burn them. Your house will smell amazing when ready. this only takes a few minutes. turn heat off & set aside.
  2. Make the dressing. Place peeled persimmons into a beaker. Add black pepper, pink salt & olive oil. With an immersion blender blend until completely smooth. Taste. The dressing is sweet but also has a yummy savory flavor. It is just perfect! Now, heat a large non-stick griddle pan on high-heat. Brush your halloumi slices on both sides with the oil. When the griddle pan is very hot, place the halloumi slices onto it for a few minutes, pushing with a fork to get the lovely browned grilled lines onto the slices. When you see them, turn around & fry the other sides too, for a few minutes. Now, you are ready to plate up. Place a lot of the lamb’s lettuce leaves on the full base of your plates. In the middle, add the chopped witloof. Arrange 4 halloumi slices on top of the witloof. Scatter the hazelnuts all around the out circle of the plates, like picture above. Finally, dollop the dressing into the middle of the plates & on the sides outwards too, like picture above. Serve at once with a loved one & eat with a big smile on your face! 🙂 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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Sophies Foodie Files

You might like other halloumi & persimmon recipes:

The best vegetarian home-made halloumi burger!

Pea, mint, Halloumi patties!

Festive Creamy Smoothy!

Ricotta dessert with Licor 43 marinated persimmons!

 

Posted in Recipes

A salad to impress!

This is a lovely, easy to compose & sexy salad! This plate full of deliciousness looks amazing & the colors are just right,…Enjoy!

MMM!
A sexy salad!

This is a very festive salad to enjoy at Christmas. It is best enjoyed with the company of your other half & a good glass of Champagne Brut. MMM!
Recipe: For 2 persons

Ingredients:

* For the salad:

2 oranges

10-12 white asparagus, not too thick, peeled & cleaned

100 gr thinly sliced smoked duck slices

2 ripe figs, cut into 4 parts orso

a bag of mixed young salad leaves

* For the dressing:

the juice of 1/2 of the oranges above, measure out 1 tablespoon orange juice for the dressing

2 teaspoons to 1 tablespoon of tangy cranberry sauce/ I use home-made

1 tablespoon of a fruity extra virgin olive oil

black pepper, finely grinned

Maldon sea salt

Method:

  1. Cut your orange with peel on into 2. Take a bowl & juice half the part of the orange in here. Set aside. The other part, peel it & remove white skins & discard the pits. Cut into segments a remove the inner skin. Place into a bowl. The other orange, peel it; cut into segments too & discard the white bits & pits.
  2. Make the dressing. Take a small jam pot & add olive oil, orange juice from the 1/2 orange & 2 teaspoons cranberry sauce. Season with Maldon sea salt & some grins of black pepper. Place fitted jam lid on & shake your jam pot up & down & again. Taste the dressing! You must taste the tangy cranberry & the sweetness of the orange.
  3. At the same time, boil your white asparagus into hot water until cooked through & tender. Drain well. Keep warm.
  4. Take 2 clean white serving plates & plate up! Place a small handful of the young salad leaves all over the base of each plate. Place onto each plate, 4 fig wedges. Place about 5 white cooked asparagus on top of each plate. Arrange your orange segments onto each plate as well, about 6 per plate. Finally, arrange your smoked duck slices on top of your salad, onto each plate. One last time, shake your dressing up & down into the fitted jam pot. Drizzle the dressing in a circle all over the top of the salad, onto the 2 plates. Pop your champagne & pour it into 2 cool champagne glasses & enjoy with your loved one! MMMM!♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my first Free E-Book: Healthy Vegan Christmas!

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Posted in Gardening, Recipes

Vegetarian Seasonal salad with fresh chervil-orange dressing!

A few days ago, I invented this tasty Vegetarian Seasonal Salad with home-grown fresh chervil that I used in an orange dressing! The rest, my husband used, to make a similar soup, like I did, a few days ago. You can find the soup recipe here! My husband Peter gave it a 10/10! x It is a very colorful salad that you all will love too. I served it with a lovely white wine like a crisp cold Pinot Grigio. The wine & salad did go fabulous together! 🙂

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You see all of the different veggies & ingredients that I used in here? Let’s look at that beautiful divine dressing & wine?

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You can also find this tasty recipe here: http://www.instructables.com/id/Vegetarian-Seasonal-salad-with-fresh-chervil-orang/

Recipe: for 2 salads

Ingredients:

* For the salad:

enough lettuce leaves for the base of 2 salad plates, cleaned, washed & spun dry

2 fresh ground chicory, cleaned, big hard core removed, cut up horizontally into thicker strips

2 medium beetroot, cooked, peeled & cut up into round slices, each about 0.5-1 cm thick

1 big juicy orange, peeled, white bits removed, cut up into longer pieces

about 100 gr sheep’s feta, that is gluten-free, drained, pad dry & cut up into equal-sized chunks

pecan halves: 41 gr (1/3 cup)

* For the fresh chervil-orange dressing:

juice of 1 big orange or 2 smaller ones

1 handful of fresh chervil, cleaned, pad dry & cut up finely

20 grins of finely milled black pepper

a few pinches of Maldon sea salt

4 tablespoons of a fruity extra virgin olive oil

Method:

1. First, toast your pecan halves in a dry non-stick pan over low heat, in 1 layer until fragrant & toasted. Shake your nuts often & turn them over with the help of your hands or wooden spoon.  Watch your nuts! See that you don’t burn them. Lower your heat if you need to. Turn heat off & set aside.

2. Plate up your salad plates. Place enough of the lettuce leaves on the base of your plate. See picture above.  Place your white chicory strips, like picture above. Place 4 orange segments on top of the chicory strips. Place 4 cooked beetroot on top of your salad leaves, or in a pattern that you like. Your salad has to look attractive, right? Scatter 6 to 7 sheep’s feta chunks over the salad. Do the same with your other plate. Set aside.

3. Finally, make your chervil-orange dressing.Take a larger jam pot & pour orange juice, olive oil i it. grind 20 grins of black pepper in it along with some pinches of sea salt. Now, add your cut up fresh chervil to the jam pot & screw the fitting lid on. Shake your jam pot a few times up & down until the dressing is well emulsified. Taste! You must taste the fresh chervil first & then the orange & pepper! It is a more milder dressing & that is what you need for this salad! Top your salad with the toasted pecan halves, that you crumble over the salad. Pour your dressing in a round over the salad & enjoy instantly with a loved one & with a glass of dry white wine like Pinot Grigio! 🙂 This salad really fills you up with the yummy sheep’s feta & the cooked beetroot! All of the flavors top beautifully together! 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

Vegan Gluten-free Seasonal salad with black radish & tofu!

This evening, I invented this lovely salad with shredded black radish, carrots, soaked big raisins & lots more,.. I made a simple balsamic vinegar dressing & served it with fried tofu bits. It was a super delicious salad that was also Seasonal! Yum yum yum! It was very tasty! 🙂

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And the special ingredient in this lovely shredded salad is: yes,…Black radish!

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Read on what black radish is & how I made it! 🙂

What is Black radish, I hear you say? Black radish is a larger thicker vegetable that is family of the radish. It has a more pungent, crisp & sharper flavor then normal radishes. It’s flesh is white. It is family of the daikon, the white one, that is only produced in Summer. Black radish also known as Rammenas in Dutch is a very underused veggie in Belgium.

It has a dark, black skin. It has a diameter of 7 to 10 cm.  Depending on the type, it can be long or round-shaped. Its flesh is crisp & white.

Nutrition value?

Black radishes are an excellent source of vitamin C and also contain potassium, iron and magnesium as well as vitamins A, E and B. They are also known for their ability to fight off infection and promote healthy digestive function. The Black radish also has raphanin which studies have shown to be beneficial in treatment of both under and overactive thyroid imbalances. Studies have shown that the leaves of the Black radish additionally have a liver detoxifying effect.

How to use?

It is up to you! Raw is great, like here in my salad. You can sauté it, boil it, you name it! 🙂 I read that it is great with yoghurt, salt, parsley & in my salad! 😉 Enjoy!

Recipe: For 3 persons

Ingredients:

* For the salad:

1 big black reddish, weighted when peeled (200 gr ), cut up into bigger chunks, will get shredded in the food processor

5 big carrots, weighted unpeeled (240 gr ), each carrot cut up into 2, will get shredded in the food processor

1/4 heaped cup Jumbo dark raisins

25 gr chopped walnuts

1 very juicy ripe orange, peeled, white bits & pits removed, cut up into smaller chunks

200 gr firm tofu, well-drained & pressed if you need to, cut up into bite-sized chunks

black pepper

Maldon sea salt

a fruity extra virgin olive oil

* For the dressing:

6 tablespoons fruity evoo ( extra Virgin Olive Oil)

2 tablespoons of a good aged dark balsamic vinegar

black pepper: 8 grins

Maldon sea salt: 1/8 teaspoon & a few pinches more

Method:

1. First, make your balsamic dressing. Take a larger jam pot & pour 6 tablespoons of that fruity evoo, 2 tablespoons of that aged balsamic vinegar in it. Add 8 grins of finely milled black pepper & 1/8 teaspoon of crushed Maldon sea salt in it.

2. Soak your big Jumbo dried raisins in hot just boiled water for 10 minutes to swell up & get warm. Drain, just before serving!

3. At the same time, toast your chopped walnuts in a dry pan on low heat until toasted on all sides & your kitchen will smell amazing! Turn heat off & set aside.

4. Take your food processor, place the fitted nod in & your finer shredder-disc. But the top lid back on. Place carrot pieces into fitted funnel & push with that plastic thing on your carrots to push them into the funnel while your machine is running! I did this on full power. Repeat this until all of your carrot pieces are finely shredded & used up. Empty your food processor & place the carrot shreds into a large serving bowl. Do the same with your peeled black radish pieces, until all used up.

5. Finally, add your peeled, chopped orange parts to the salad. Add toasted chopped nuts & soaked raisins too. Mingle everything together! Add some black pepper & some sea salt, but not too much. Fry your tofu bits in that same fruity evoo on high heat until browned & crisped on all sides. Season well with black pepper & some sea salt. Shake your dressing again up & down & check one last time. It was fab! Add 3 tablespoons of that dressing through your salad & serve instantly with the fried tofu bits!

This is a fabulous Seasonal salad with a bit sweet flavor of the orange, jumbo dark raisins & carrot, a more sharp flavor with the black radish & pungent balsamic dressing. It all goes beautifully together! 🙂 Enjoy! xxx

You also can find this tasty recipe on instructables here: http://www.instructables.com/id/Vegan-Gluten-free-Seasonal-salad-with-black-radish/

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