Celebrating the colors of spring

Hello guys! Hopefully you had spent some time out in the sun already and you have put all of your winter wear away.

I had a chance to enjoy some sun recently, just for a couple of hours, and I was inspired to create a salad. Salads are crucial for the hot days. You get a lot of important nutrients to go through the day, and you catch up on liquids – just by eating a lot of veg.

I went to the market and started looking for colors. I saw some mixed radishes, cherry tomatoes, baby spinach and I was in love straight away – I already knew how they would look like in the same plate together. I am a cheese lover, so I took some feta cheese as well. I knew that my salad was still incomplete and I kept looking for that special kick of flavour – and then I found it – rose harissa paste. That’s a spicy pepper paste with rose petals and some cool oriental spices that make it really delicious. Having this paste together with some white crumbly cheese, feta in my case, is the highlight of this salad. And just because I wanted some extra protein in my plate – I decided to top it up with a poached egg and some quinoa.

Let’s go through the simple steps one more time.

A very good way to celebrate the colors of spring
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 200 gr of spinach
  • 150 gr of mixed cherry tomatoes
  • 100 gr of mixed radishes
  • 50 gr of cooked red and white quinoa
  • 50 gr feta cheese (goat cheese will do a good job as well)
  • ½ tbsp of rose harissa paste
  • 2 poached eggs
Instructions
  1. Wash all of the veg nicely and drain
  2. Cut the tomatoes into halves
  3. Slice the radishes into thin slices
  4. Using a big salad bowl, start adding your spinach followed by the tomatoes and radishes
  5. Sprinkle your crumbled feta cheese and quinoa on top
  6. Distribute the harissa paste evenly around the salad
  7. Top it up with a poached egg

Let’s have a look at this gorgeous salad.

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It is simply amazing! You don’t even need to add dressing to it. The combination of the runny egg yolk, the cheese and the harissa paste are the leading flavours that run the show in your mouth when you eat it.

I really hope that you try this recipe – you won’t be disappointed. I fell in love with the taste of it.

Thank you for being with us one more time – see you soon!

 

 

Sweet potato rosti

Hello food lovers!

Today our recipe is inspired by Ella Mills, better knows as Deliciously Ella.

We will show you how to make her super tasty sweet potato rosti!

You don’t need much skills to do this one, it doesn’t take much time as well. And on top of that the result is great. It can be used as a side to your favourite piece of meat, it can be served just by itself with some salad and a good sauce etc.

Sweet potato rosti
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Full credit to Deliciously Ella with Friends by Ella Mills
Ingredients
  • 4 tablespoons olive oil
  • 1 sweet potato, peeled and grated
  • 1 red chilli, deseeded and finely chopped (if you like it less spicy, only use ½ chilli)
  • 1 tablespoon sesame seeds
  • 4 tablespoons buckwheat flour
  • salt and pepper
Instructions
  1. In a large, non-stick lidded frying pan, heat 2 tablespoons of the oil over a high heat.
  2. Meanwhile, place the remaining ingredients in a bowl and mix them thoroughly.
  3. Spoon the sweet potato mixture into the hot oil, in 4 even mounds, making sure they’re not touching each other. Cook over a high heat for about 2 minutes, gently pressing the mixture down every now and again so that they compress into nicely shaped patties.
  4. Cover the pan and reduce the heat to as low as it will go. Let the steam cook the patties through for about 7 minutes. When you take the lid off, the underside of the rostis should be lovely and crispy and the patties will have reduced in size.
  5. Gently turn the rostis over with a spatula, then whack the heat up to high again and cook for 3 minutes until the second side is browned nicely. Take off the heat and serve.

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In our case we served the rosti on top of some mixed salad with cherry tomatoes and avocado.

Next time I will do it with some garlic sauce as well, because this will be a very nice combination.

I love following Ella’s recipes because of their simplicity and they are all so healthy and delicious. If you don’t have any of her books it’s time for you to get at least one, she has three already. They are all big hits and she is very open to her audience if you have any questions about her recipes.

Thank you for being with us today!

See you soon food lovers.

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