Celeriac, Beet & Potato Salad with Horseradish Vinaigrette

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Today I felt like having a salad for dinner. I made this one with thinly sliced beets which I just pan-roasted, roasted baby potatoes, celeriac ribbons and arugula. A semi-warm salad perfect for the beginning of spring since it is still quite cold here.

This recipe serves 3.

Ingredients:

For the salad:

5 small beets (I used 3 yellow, 1 candy cane and 1 purple)

500grs of baby potatoes, washed and sliced in half

1/2 celeriac

100grs of arugula

Olive oil

Salt

For the horseradish vinaigrette:

1/3 of a cup of olive oil

1/3 of a cup of apple cider vinegar

1 ½ tablespoons of honey

1 tablespoon of horseradish

1 teaspoon of mustard

Salt

Pepper

 

To make the vinaigrette, just place all of the ingredients in a jar with a lid, cover it and then shake it to emulsify it.

Add about 2 tablespoons of olive oil to a large pan over medium heat. Once it is hot, add the baby potatoes and a pinch of salt. Cook while tossing from time to time until the potatoes are golden outside and fully cooked on the inside. The time will depend on the size of the potatoes. Set them aside.

Peel the beets and using a mandoline, finely slice them. Set them aside. I kept and cooked the different color of beets separate so that the purple beets wouldn’t stain the others but you don’t have to.

Add about 1 ½ tablespoons of olive oil to the same pan where you cooked the potatoes, add the yellow beets and cook while stirring for about 5 minutes until they cooked but still have a crunch. If you sliced them paper thin they will take less time. Add some salt.

Do the same for the candy cane beet and for the purple beet. Set them aside

Once the beets are cooked, start prepping the celeriac. You only need half of it, the other half you can reserve for another recipe. Peel it and slice it into about 1 cm pieces. Then using a potato peeler just shave it to create ribbons.

Place the celeriac ribbons, potatoes, beets and arugula in a large bowl. Add the vinaigrette and toss to coat. Serve among 3 plates and eat straight away.

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Yay Health Store & More

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Besides selling sustainable products, Yay is also a raw cafe, and they offer yoga classes. They want to promote a healthy lifestyle and they sure offer that. Last Friday morning, I started my day with my first ever yoga class there. The class was very enjoyable and relaxing. After yoga, I had breakfast at their cafe. I was very curious about their menu as I am still new to the concept. I had the raw banana – chocolate almond pancakes with cacao nibs and wild berry compote. It was delicious! They also offer a variety of pies. The picture below is their raw pumpkin pie. If you want to go there with friends, they also offer a high tea.

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Yay has a very good location, it’s on the same street as the Albert Cuyp market. So if you are doing a market run, you can also stop there for a moment of Zen and delicious goodies.

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Yay Health Store & More

Albert Cuypstraat 101-103, Amsterdam

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beet & Barley Salad with Black Radish, Brussels Sprouts, Arugula, Kumquat & Grana Padano

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This past Saturday at the Farmer’s market, I got some beautiful black radishes. I had never seen them before so I was very excited to give them a try. They are stronger in flavor than the average radish. They are a bit spicy. I wanted to keep things simple so I just thinly sliced one radish (they are quite big) and added it to a simple beet & barley salad. This one is a bit different since I cooked the barley in a mixture of vegetable stock and beet juice. A delicious and filling salad for these colder months.

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This recipe serves 3.

Ingredients:

For the barley:

2 cups of barley

1 ½ cups of beet juice

4 ½ cups of vegetable stock

For the salad:

75 grs of arugula

1 black radish, thinly sliced

9 kumquats, thinly sliced

30 grs of thinly sliced Grana Padano cheese

12 Brussels sprouts, stems trimmed, halved and leaves separated

1 tablespoon of olive oil

Salt

Pepper

For the balsamic dressing:

1/3 cup of olive oil

1/3 cup of balsamic vinegar

1 teaspoon of mustard

2 tablespoons of honey

Salt

Pepper

 

Cook the barley with the stock and beet juice over medium heat for about 40 minutes, until all of the liquid has been absorbed and the barley is tender. Once it is cooked, let it stand for 5 minutes with the heat off. Then transfer it to a bowl and allow it to cool down for a bit.

To make the dressing, just place all of the ingredients in a jar and close it with a lid. Shake it until it emulsifies. Set it aside.

To cook the Brussels sprouts, place the olive oil in a large pan over medium heat. Add the Brussels sprouts leaves, salt and pepper. Cook them for about 20 seconds. Set them aside.

To plate the salad, mix the arugula with the barley. Divide it over 3 plates. Top with the radish, kumquats, Grana Padano and Brussels sprouts. Serve he salad with the dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

Healthy Banana Split

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You can have this for breakfast or dessert. It is much healthier than an actual banana split. I made the “soft serve ice cream” with frozen bananas, blueberries and blackberries. And then topped it with pistachios, puffed quinoa, more fruit and melted chocolate.

This recipe makes one large serving.

Ingredients: 

2 frozen bananas

¾ cup of frozen blueberries

¾ cup frozen blackberries

Milk, just enough to blend the frozen fruit

Toppings:

1 banana, sliced in two lengthwise

3 or 4 fresh cherries, pitted and sliced in half

A few fresh blueberries

2 tablespoons of chopped pistachios

2 tablespoons of puffed quinoa

2 tablespoons of toasted dried coconut

30grs of dark chocolate, chopped

1 teaspoon of coconut oil

Fresh mint leaves

 

Melt the chopped chocolate with the coconut oil in the microwave for 30 second intervals until it has completely melted, stirring in between.

Place the frozen banana, frozen blackberries and frozen blueberries in the blender. Blend until smooth, adding a bit of milk to get everything mixed.

Serve it on a big bowl. Add the sliced banana in the middle. Add the blueberries and cherries. Sprinkle the pistachios, quinoa and dried coconut. Drizzle some of the dark chocolate and finish it with a few mint leaves.  Eat right away.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Panzanella with Tomato & Kalamata Ciabatta

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Panzanella has been on my to-make list for a long time. I finally made it yesterday along with the bread that goes in it.  I used a tomato & kalamata ciabatta recipe that I found on Food&Wine. I slightly adapted it to fit what I had in my kitchen. The best part of making bread is the smell that fills out the house. Luckily, I made the full recipe for the ciabatta which makes 2 loaves and I only needed half a loaf for the salad. Why? Because half a loaf disappeared into my belly as soon as it came out of the oven and another big chunk of it disappeared into my husband’s belly as soon as he came back from work. I toasted the bread in a pan with olive oil so it would still remain a bit crunchy as I ate it. I added some edible flowers for an extra pop of color.

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The recipe for the ciabatta makes 2 loaves and the recipe for the salad serves 2.

Ingredients:

For the ciabatta:

5 tablespoons of olive oil

2 red onions, chopped

4 tablespoons of tomato puree

7 cherry tomatoes, seeds removed and quartered

80gr of pitted Kalamata olives, quartered

Salt

Pepper

3 packets of dry yeast (7grs each)

1 teaspoon of sugar

1 ¾ cups of warm water

2 ½ cups pf all-purpose flower

¾ cup semolina

For the salad:

½ a loaf of the tomato and kalamata ciabatta

7 tablespoons of olive oil

100gr of feta, chopped or crumbled

½ cucumber, thinly sliced

150grs of heirloom tomatoes, quartered or chopped depending on their sizes

1 bunch of asparagus

½ red onion, thinly sliced

Edible flowers (optional)

Salt

Pepper

For the dressing:

¼ cup of olive oil

¼ cup of apple cider vinegar

Juice of 1 lime

1 teaspoon of mustard

1 tablespoon of honey

Salt

Pepper

 

To make the ciabatta:

In a large skillet, heat 3 tablespoons of olive oil. Add the onions and cook over medium heat until they caramelized a bit. This will take about 8 minutes. Then add the tomato puree and cook for 4 minutes. Add the olives and tomatoes. Mix well. Finally add some salt and pepper. Let it cool down.

In the bowl of the stand mixer, add the yeast, sugar and water. Let it stand for 10 minutes until it becomes foamy. Add the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, flour and semolina.

Mix on low speed with the dough hook attachment for about 6 minutes until the dough starts to pull from the edges.  Then add the cooled kalamata and tomato mixture. Mix first with a spatula and then for 1 extra minute on low speed just until it’s mixed in. Cover it with plastic wrap and let it stand in a warm place for 1 ½ hours until it doubles in volume.

Preheat the oven to 230C/450F. Scrape the dough out onto a well-floured work surface. It will be very soft and sticky. Divide the dough into 2 even pieces and shape each piece into a loaf of about 20cm long. Place the loaves on a parchment paper lined baking tray and bake for 25 minutes until they are lightly browned. Transfer them to a rack and allow them to cool down. You should have a piece while it is still warm, I had half a loaf.

To make the dressing:

Just place all of the ingredients in a jar, cover it with a lid and shake it until it emulsifies. Set aside.

To make the salad:

Chop half of a ciabatta loaf into cubes. Pour 5 tablespoons of olive oil in a large pan over medium heat. Add the ciabatta and cook until it becomes crispy. Stir from time to time. This will take about 5 to 7 minutes. Transfer it to a plate and set aside.

Add 2 tablespoons of olive oil to a pan over medium heat. Sauté the asparagus until crisp-tender. The time will depend on their thickness. Since I got very young ones, I didn’t have to trim them. Add salt and pepper. Set aside.

In a large bowl, combine the onion, tomatoes, cucumber, feta and asparagus. Add the ciabatta and dressing. Mix well. Serve immediately. You can decorate it with some edible flowers.

Roasted Tomato Soup with Zoodles & Mozzarella

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It’s cold and wet today. It’s been raining nonstop since yesterday, so a warm soup was in order. I roasted the tomatoes, onion and garlic in the oven to add more flavor. This is the first time I made zoodles and I am a fan. Plus by adding them raw to the soup, they still keep a nice crunch.

This recipe serves 2.

Ingredients:

8 tomatoes, sliced in half

1 red onion

4 cloves of garlic

1 ½ litters of vegetable stock

2 bay leaves

125ml of cream

1 zucchini

10 mini mozzarella balls

Pepper

Salt

 

Slice the tomatoes in half, place them in a baking tray skin side up. This will make peeling them later easier.

Add the onion (with the skin on) to the baking tray. Wrap the garlic cloves(with the skin on) in foil and drizzle some olive oil. Close the foil and place it on the same tray. Drizzle some olive oil on top of the tomatoes and onion. Roast them at 180C/350F for 1 hour.

Once the tomatoes are roasted, let them cool down enough to handle.

Then peel the tomatoes, onion and garlic cloves. Place them in a pan. Add the vegetable stock and bay leaves. Let it cook for 20 minutes on medium heat.

Remove the bay leaves, and blend the soup. Pass it through a sieve and place it back in the pan. Add the cream and let it reduce for 15 minutes on medium heat.

To make the zoodles, I just used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

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Once the soup has reduced, taste it for salt. Divide the soup in between two bowls. Add a handful of the zoodles in the middle. I added them raw because they will end up cooking in the hot soup anyways. Add the mini mozzarella balls and sprinkle some pepper on top of the zoodles.

Salade Nicoise with a Parsley-Anchovy Vinaigrette

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This is my take on the traditional salad nicoise. I make it with seared tuna, quinoa instead of potatoes and I take the anchovies out of the salad and incorporate them into the dressing by making a parsley-anchovy vinaigrette. This is one of my go-to salads when I feel like something healthy but also filling. And now that summer is in full swing, a nice salad is very welcome. Especially one that won’t have me going through to the candy drawer (Yes, I have a deliciously filled candy and savory snacks drawer in my living room) 30 minutes later because I’m still hungry.

This recipe serves 3.

Ingredients:

½ cup of quinoa

100gr of Kalamata olives

A big handful of green beans

8 tomatoes, sliced (I used a mix)

3 soft boiled eggs

300gr of fresh tuna

Olive oil

Salt

Pepper

Garlic powder

Lemon pepper (optional)

Cayenne (optional)

For the anchovy-parsley vinaigrette:

5 tablespoons of chopped parsley

8 anchovies, chopped

Zest of 1 lemon

Juice of 1 lemon

1/3 cup of extra virgin olive oil

1/3 cup white vinegar

Salt

Pepper

 

Cook the quinoa first. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

Then start making the vinaigrette. You can place all of the ingredients in the food processor and just pulse until you get your desired consistency. Or you can just chop the parsley and anchovies together. Then place them in a jar with the rest of the ingredients, cover with a lid and shake it until it emulsifies.  Set aside until ready to use.

Sautee the green beans in a pan with some olive oil, garlic powder, lemon pepper, salt and black pepper. Do this until they become tender- crisp.

Place the eggs in a pot with boiling water and boil them for 7 minutes.

To sear the tuna, just season it with salt, pepper and a bit of cayenne. Pour a bit of olive oil in a pan, over medium high heat. Once the pan is hot; just place the tuna and sear it for a few seconds on each side. This is where you want to be quick turning it, because it cooks pretty fast (Unless you want it well done).

Once the tuna is seared, transfer it to a cutting board and thinly slice it.

To plate up, divide the quinoa into 3 plates. Add the green beans, black olives and tomatoes. Then add the soft boiled eggs sliced in half, the tuna and finish by drizzling some of the vinaigrette.

Adult Fruit Salad (Cherry, Orange & Strawberry Salad with Balsamic-Elderflower Dressing)

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As soon as warmer weather approaches, I start looking forward to summer fruits, especially berries and cherries. I love going to the market, and seeing all the stands filled with gorgeous and colorful produce. That’s my kind of guiltless candy shop. I wanted to make a fruit salad that was a bit different, with a bit more adult flavors so to say. And by adult, I don’t mean alcoholic.

Balsamic reduction is a staple in my pantry. I actually still remember the first time I tried it. I was having dinner with my parents at an Italian restaurant about 15 years ago, and we ordered an octopus salad that came with a balsamic reduction.  We all loved it and my mom asked how to make it. Since then, she’s always had it in her pantry and when I moved out, I started to do the same.

To make the dressing, I reduced some elderflower cordial into the balsamic reduction. It adds a floral depth to the dish. The combination of the dressing and the juices from the fruits are a nice explosion of flavors in the mouth. Add the creaminess of the whipped goat cheese and crunchy pistachios, and you’ve got a great mix of textures as well.

This recipe serves 2.

Ingredients:

1 cup of fresh cherries, pitted and halved

2 cups of strawberries, thinly sliced

3 oranges, segmented

¼ cup of unsalted pistachios, chopped

For the whipped goat cheese:

100gr of goat cheese

4 tablespoons of cream

For the dressing:

¼ cup of balsamic reduction

5 tablespoons of elderflower cordial

 

If you have never made balsamic reduction before, it is super easy to make. You don’t need a fancy bottle of balsamic vinegar; just get a cheap one, since it’s going to reduce a lot. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry. I use it often so I normally make a bigger batch. It is very nice to drizzle over sautéed asparagus.

Prepare all of your fruit.

To make the whipped goat cheese, just place the goat cheese and cream in the food processor and pulse until smooth.

To make the dressing, place the balsamic reduction and elderflower cordial in a pan. Let it simmer over med-low heat for about 1-2 minutes, until it is all mixed. Don’t let it reduce too much, otherwise it will become a caramel and you won’t be able to pour it.

To plate up, pour some of the dressing on the plate. Then add the fruit. I formed quenelles with the whipped goat cheese. Finally, sprinkle some pistachios.

 

Beet Tartare with Whipped Goat Cheese and Roasted Strawberry & Balsamic Vinaigrette

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With strawberry season in full swing, I’ve been eating them pretty much every day.  I’ve been putting them in my breakfast bowl, salads, dressings and cupcakes.  There are more strawberry recipes to come to the blog for sure!

This is a great vegetarian dish to serve as an appetizer or just eat a big bowl of it as a main course. If you have the time, mix the beets with the strawberry vinaigrette and let it sit overnight in the fridge for the flavors to develop. It’s worth it! I found this out because we had some left over the next day and my hubby was scouring the fridge for something to munch on. He grabbed the bowl and went at it. He brought it to me and said: Wow, you have to try it! It is even better now than yesterday. The strawberry flavor is intensified with the sweetness of the beets.

I love frisee.  If you are not familiar with it, it is a member of the endive family. It has curly and bitter leaves and it is great in salads. Frisee can be hard to find. Supermarkets here usually include it in their salad bags but as a mix, not by itself. I got this one at a big stand at the Albert Cuyp market.

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On another note, I have been featured on the Kitchenbowl journal. I was honored when they approached me about sharing my tips for great food photography. Kitchenbowl is an app where you can share your recipes, an international community for people who love to cook. It has been featured in the app store as one of the best new apps. I’ve been part of the Kitchenbowl community since last year and it is still one of my most used apps.  You can read my tips about food photography by clicking here.

This recipe serves 6.

Ingredients:

For the salad:

6 roasted beets, diced (you can roast them in the oven for 1 hour at 180C/350F)

¼ of a head of frisee

1 apple, finely sliced

1 cup of pecans

6 strawberries, sliced

Micro basil

For the roasted strawberry & balsamic vinaigrette:

200gr of fresh strawberries, sliced

¼ cup balsamic vinegar

3 tablespoons of agave syrup

¼ cup of olive oil

Salt

Pepper

For the whipped goat cheese:

200gr soft goat cheese

2 tablespoons of heavy cream

To make the vinaigrette:

Line a baking tray with parchment paper and preheat the oven to 180C/350F.

Place the sliced strawberries on the prepared tray, pour the balsamic vinegar on top and drizzle 2 tablespoons of the agave syrup.  Roast the strawberries for 15 minutes.

Place the roasted strawberries, including the juices in the food processor. Add 1 extra tablespoon of agave syrup, olive oil, salt and pepper. Pulse until you get a smooth dressing.  Set aside.

To make the whipped goat cheese:

Just place the goat cheese and cream in the food processor and pulse until smooth.

To make the salad:

Mix the diced roasted beets with the vinaigrette. If you have the time, do this the night before and let it sit in the fridge for the flavors to develop.

To plate up, place a bit of the frisee on the plate. Add the beets, then place a few strawberry and apple slices. Add a few pecans, the micro basil and finally the whipped goat cheese. I place the goat cheese in a piping bag and just piped a few small dollops onto the plate.

 

Charred Cauliflower and Romanesco Salad with Beef and Avocado & Tahini Dressing

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This is basically a crudité platter turned into a salad. I love the creaminess of the tahini and the avocado in the dressing. I’ve been eating a lot of charred cauliflower lately. Healthy snacking! With summer coming and the temperature rising, I crave more vegetables and fruit than in winter. I am dreaming of a hot summer. Hopefully this year, it will be a good one!

I charred the cauliflower but not the romanesco because I wanted it to still be bright green. But you can also just mix it with the cauliflower and char them both in the oven.

This recipe serves 3.

Ingredients:

1 cauliflower, cut into florets

1 romanesco, cut into florets

2 beef steaks, about 300grs

10 radishes, thinly sliced

3 yellow beets, thinly sliced

1 tablespoon of olive oil

Salt

Pepper

For the dressing:

2 avocado

2 tablespoons of tahini

Juice of 2 limes

¼ cup of olive oil

¼ white vinegar

¼ cup pf water

Salt to taste

 

Preheat the oven to 180C/350F.

To make the dressing, just place all of the ingredients in the food processor and pulse until you get a creamy consistency. Transfer to a bowl, cover with plastic film and keep in the fridge until ready to use.

Place the cauliflower florets in a bowl. Add the olive oil, salt and pepper. Mix well and place in an oven tray lined with parchment paper. Roast for 20 minutes or until the cauliflower is charred.

Boil the Romanesco florets for 3 minutes. Drain and set aside.

Thinly slice the beets and radishes.

Cook the steaks as desired. I just added a few spices and cooked them in 1 tablespoon of olive oil and 1 tablespoon of butter, over medium-high heat. Let them rest for a few minutes before thinly slicing them.

To plate the salad, just arrange all of the vegetables first. Then drizzle some of the dressing and finally add the sliced beef.