Salade Niçoise du Saumon Fumé

Salade Niçoise du Saumon Fumé

Hello Everyone! Man am I completely beat! Straight after work, I headed to the gym with my sister and my colleague Audry for an intense 2-hour Body Combat Session called “Combat Cancer” in conjunction with World Cancer Day. I can feel my leg muscles getting sore so I probably won’t be able to walk properly tomorrow morning. Also, can I just say that I have never sweated and smelled so much after that session. In addition, I completely forgot to bring makeup remover so I imagined eyeliner running down my face from the sweat. To my surprise, my makeup was still on point! Anyway, that aside, I’m glad that I had the time to write this post yesterday afternoon (it was a public holiday yesterday which meant no work! Most importantly, it was Brunei’s 32nd National Day).

So, it’s the last of our Healthy Eating journey for the month of February – of course the journey doesn’t completely end here as you should always be eating healthy! What I meant is that it’s the end of this theme for the blog. I will continue to share healthier recipes throughout the upcoming months in my blog, but focusing on other areas other than salads. Next month I will be sharing healthy smoothie recipes with you all; the last time I shared smoothies on my blog was back in October last year when I had Breakfast/Brunch Month on the blog. Hope y’all are excited for that!

Anyway, I came across this recipe – well more like I saw a photo of this dish on Instagram and was instantly drawn to the beautiful colours from the greens and tricolour potatoes. I scrolled down to look at what the dish was a non-traditional Niçoise Salad. I didn’t follow a particular recipe for this dish, but instead I looked at the photo and pulled out the obvious ingredients that I could see. I then search for a dressing to go with the dish and voilà – Salade Niçoise du Saumon Fumé non-traditionnel (Non-traditional Niçoise Salad with Smoked Salmon):

Salade Niçoise du Saumon Fumé

It is non-traditional because Salade Niçoise is typically composed of a salad of tomatoes, tuna (cooked or canned), hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The salad may include raw red peppers, shallots, artichoke hearts, and other seasonal raw vegetables, but according to many sources, excludes cooked vegetables, such as green beans and potatoes, which are commonly served in variations of Salade Niçoise around the world. So, yes, this version of Salade Niçoise that I will be sharing tonight is definitely not a traditional one as you can tell – but it will definitely knock your socks off! I really like this salad, and the dressing/vinaigrette that I made to go with it. Hope you enjoy it too! Feel free to add other veggies to it as you wish… You know, whatever floats your boat kind of thing 🙂

Salade Niçoise du Saumon Fumé

PREP TIME 15 MINS | COOKING TIME 15-20 MINS | SERVES 5-6

INGREDIENTS

For the salad

  • 250g green beans, ends trimmed
  • 250g mixed salad leaves, washed and drained
  • 220g smoked salmon*
  • 100g kalamata olives, sliced
  • 3 large free range eggs, soft or hard boiled**
  • Potato varieties such as chat, sweet potatoes, and purple sweet potatoes (or a range of heirloom potatoes), peeled and cut into chunks

For the dressing

  • 6 tbsp extra virgin olive oil
  • 3-4 anchovy fillets, roughly chopped
  • 3 tbsp red wine vinegar
  • 2-3 garlic cloves, minced
  • 1 small red onion, minced
  • Pinch of ground black pepper

*Plain smoked salmon is fine, or you ca mix it up a bit and get herbed smoked salmon or with five peppers which is the one I used for this recipe.

**Bring a small saucepan of room temperature water together with the eggs up to a boil. Once boiling, the the heat off and let it sit for five minutes is perfect for a runny yolk (or cook as long as seven minutes for a more firmly set, but still spoonable, yolk). For hard boiled eggs, cover and let it sit for 8-10 minutes off the heat.

METHOD

  1. Firstly, combine all the ingredients for the dressing in a medium-sized jar. Cover and shake well to combine the ingredients. Set aside. Tip: you can make the dressing in advance by a day or a few hours before serving to ensure that all the flavours infuse together. Keeps well in the fridge for up to a week if you have any leftovers. You can also add more olive oil and red wine vinegar throughout the week if you need more dressing.
  2. Toss the potatoes in a little bit of ground salt and black pepper. Then place in a steamer and steam for about 10-15 minutes, or until tender but still a bit firm. Once done, remove from the heat and set aside.
  3. Blanch the green beans in boiling water for about 5-6 minutes. Once done, transfer to an ice bath to stop the cooking process. This ensures that you’ll have nice and crisp green beans in your salad.
  4. Plate up accordingly and pour over the dressing. Share and enjoy with family and friends!

Salade Niçoise du Saumon Fumé

Salade Niçoise du Saumon Fumé

BON APPÉTIT

– Ally xx

myTaste.com

Greek-inspired Barley Salad

Greek-inspired Barley Salad

Hello Everyone! I can’t believe that it’s already February, which means sad times ahead as I only have less than two week in this beautiful city I have been calling home for the past 4 years. I’m finding it difficult to wrap my head around the fact that once I leave, the possibility of coming back is unlikely. Yes I will be back for graduation, but after that it’s quite possible that it’s sayōnara for good.

So why am I starting off my blog post on this matter? Well it’s because leaving and knowing you won’t be back in a long time has me in this cleaning-up-the-pantry phase. I discovered that I have a tin of pearl barley in my pantry and so I wanted to make use of this. I came across a recipe on the Food Network for a Barley Greek Salad and decided to give this a try. I didn’t change much of the recipe besides the fact that I used balsamic vinegar instead of red wine vinegar only because I had about a quarter of a bottle left of balsamic. I didn’t want to buy a whole new bottle of red wine vinegar seeing as I didn’t have any (since my whole point is to clear the pantry)! I also decided to throw in some avocado chunks instead of cucumber because for those who know me, cucumber isn’t my thing.

Greek-inspired Barley Salad

Easy, simple, and packed with lots of flavour. Good for a light and healthy (I presume) lunch or as a side to a classic Aussie summer BBQ. The flavours worked really well together; you’ve got the saltiness from the olives, counterbalanced with the acidity of the balsamic vinegar. You’ve got the freshness of the added vegetables as well as the crunch from the diced capsicum, chewiness from the pearl barley, and creaminess of the avocado. Like fireworks in your mouth I tell you; an absolute burst of flavours to the palette!

Greek-inspired Barley Salad Ingredients

PREP TIME 15 MINS | COOKING TIME 45 MINS | SERVES 4

INGREDIENTS

  • 1 cup pearl barley
  • 1/2 cup danish feta cheese, crumbled
  • 1/2 cup kalamata olives, pitted
  • 1 avocado, pitted and cut into chunks
  • 1 punnet (250g) cherry tomato medley, quartered
  • 1 small red capsicum, seeded, ribs removed, and diced
  • 1 small red spanish onion, minced
  • 3 tbsp balsamic (or red wine) vinegar
  • 3 tbsp fresh mint leaves, torn
  • 2 tbsp extra-virgin olive oil
  • Freshly ground black pepper
  • Pinch of salt

METHOD

  1. Combine the barley, 3 cups water, and a pinch salt in a medium-sized saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer until the barley is tender, approximately 45 minutes. Strain* and set aside to cool.
  2. Combine the tomatoes, feta, olives, mint, capsicum and shallots in a large bowl. Once the barley has cooled down, add it to the bowl. Set aside.
  3. Whisk together the balsamic vinegar and olive oil in a separate small bowl. Season with salt and pepper, and dress the salad and toss to combine. Cover with plastic wrap and place in the refrigerator until ready to serve. It’s best to make the barley salad at least 3 hours ahead of time so the flavours have time to incorporate and mingle into each other.

*Optional: when straining the barley, reserve the water for drinking. There are numerous health benefits associated to drinking barley water such as lowering cholesterol levels in the body because of its high fibre content. Barley water also helps reduce the risk of developing type-2 diabetes. It is a good source of magnesium, which reacts with various enzymes involving glucose levels in the body. To find out more about the health benefits of barley water, check out the Diet Health Club.

Greek-inspired Barley Salad

BON APPÉTIT

– Ally xx

myTaste.com

Neapolitan Casareccia Salad

Neapolitan Casareccia Salad

Hello Everyone! It’s been a whole week since I last uploaded, sorry for that! I haven’t been cooking anything new the past week – just things I’ve already covered in this blog, or quick, easy meals because I didn’t feel like cooking. I’ve also been eating out a bit, catching up with both old and new friends over the holidays, and also saying farewell to my other Dutch housemate Sam. It’s getting lonely in the kitchen now without you! No one to creep up on me (be it in the kitchen or bathroom) and unintentionally spook me, no one to fight with over for our favourite shower room, no one talk to while cooking, and no one to eat with. No one to share my desserts with! And most importantly, no one will ever understand me when I say, “you’ve never heard of Medina?!” Please come back! Please don’t leave!

Anyway, today I got back into my cooking and decided to pull out a recipe from a cookbook that I bought months ago. A little story first about this cookbook. It was a public holiday I think (it was that long ago that I cannot remember), that I decided to go to a place called Basement Books at Railway Square – well, it was more that I recommended my friends to go there after a trip to Dymocks. I told them that books were generally much cheaper there. So while they were looking at novels, I was of course looking through the cookbook section. I found this cookbook, ‘1000 Italian Recipes’ split into three categories, starters and sides, mains, and dessert. Publisher’s price was at $16.99, and Basement price was at $9.99. I thought, what a bargain! Then I saw the exact cookbook behind it on the shelf and it said $12.99. Confused, I asked the sales lady what the actual price was, and she told me she would check at the counter. “It’s actually $6.99!” she said, and once again I thought, what a greater bargain! 1000 recipes for only $6.99!

So, why is it that I’ve only come around to try out a recipe from this book? Well, I don’t exactly know why. I’ve gone through the book numerous times and even bookmarked my favourites. I guess the main reason why I haven’t cooked from it yet was that I was probably not feeling very inspired, even though the recipes were fairly simple. I used to cook pasta at least once a week since I started cooking. No-cream Bacon Carbonara was my go-to dish whenever I wanted something quick and simple, but even so, I’ve not made that dish for a while because it made me feel sick and nauseous after a while – and I’m not quite sure if it’s the raw egg in it or the heap load of cheese. Anyway, I should get onto the recipe and stop blabbering about!

First off, casareccia is basically pappardelle pasta, rolled vertically and twisted into half, and works well with chunky sauces. The original recipe is meat-free and doesn’t call for the addition of chilli flakes. But you can get creative and bulk it up with bacon, ham, salami, etc. I kept it vegetarian, until I realised I had a pack of Hungarian salami in the fridge. Next time!

Neapolitan Casareccia Salad Ingredients

PREP TIME 10 MINS | COOKING TIME 1 HOUR SERVES 4

INGREDIENTS

  • 2 cups casareccia pasta (or other shaped pasta)
  • 1 punnet (200g) cherry tomatoes, halved
  • 75g black olives, pitted and chopped
  • 3 tbsp baby capers, drained
  • 2 tbsp garlic-infused extra virgin olive oil
  • 1 tbsp fresh basil leaves
  • Dash of dried chilli flakes
  • Shaved parmesan cheese

METHOD

  1. In a small pan, heat up the olive oil. Once heated through, add to a large stainless steel bowl together with the tomatoes, olives, and capers, and chilli flakes. Toss and then set aside to macerate (to soften or become softened by soaking in a liquid). I like to leave it to macerate for at least 5 hours for the flavours to further soak into the olive oil, but 1 hour should do the trick.
  2. Cook the pasta in boiling, salted water according to the packet instructions. Drain and add to the macerated vegetables, with the basil leaves. Toss to combine and add more oil and seasoning if necessary.
  3. Garnish with basil leaves and shaved parmesan cheese. Serve warm.

Neapolitan Casareccia Salad

BON APPÉTIT

– Ally xx

myTaste.com