Zucchini and Carrot Salad

This very aromatic salad will be a perfect addition to a grill party or simply as side dish.

I’ve found this recipe in an Austrian (GuteKüche.at) site and after adapting it to the herbs of my garden and serving this for dinner along with grilled lamb I found that this is so delicious that I’m glad to share this with my cooking friends.

You may adjust the list of the fresh herbs according to what I have on hand, but parsley and mustard are a must in order to keep the main characteristic of this recipe. To this recipes you may also add other roots (beet root, parsnip, turnips, radish and celeriac) but also grated apples would fit perfectly!

 

Zucchini and Carrot Salad

  • Servings: 4
  • Difficulty: easy
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You need:

  • 1-2 eggs, hard boiled

4 cups of shredded roots (adapt quantity to taste); I only used carrots and zucchini

  • 2 cups carrots, peeled and shredded
  • 2 cups zucchini, shredded
  • beet root, peeled and shredded (to taste)
  • parsnip, peeled and shredded (to taste)
  • turnips, peeled and shredded (to taste)
  • radish, shredded (to taste)
  • celeriac, peeled and shredded (to taste)

Herbs

  • 1 tablespoon fresh chives, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoons fresh basil, chopped
  • 2 tablespoon fresh marjoram, chopped
  • 1/2 teaspoon fresh thyme, chopped

Dressing

  • 3-4 tablespoons vegetal oil
  • 1-2 tablespoon white vinegar
  • 1 tablespoon mustard (Dijon kind)
  • White pepper, to taste
  • Salt, to taste

Procedure:

  1. First of all prepare all the ingredients: peel and shred the carrots, shred zucchini and chop all the herbs
  2. In small bowl combine oil, vinegar, mustard and pepper. Reserve the salt for later.
  3. Slice the egg(s).
  4. Combine the vegetables with the herbs and toss well.
  5. About 15 minutes before serving add the prepared dressing and toss well again.
  6. Add the salt (if needed, I did not need this) only before serving.
  7. Top with the sliced egg and serve.

Autor: https://artandkitchen.wordpress.com/

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Roasted Carrot Soup with Ginger and Nutmeg

roasted-carrot-soup-with-ginger-and-nutmeg-3

 

Comforting and tasty soup, easy to prepare and to adjust to your taste.

Roasting the veggies makes a big difference and the flavor will be improved.

You may change the spices and herbs to taste, you may also use pumpkin instead of carrots and why not perhaps beet roots, tomatoes and red peppers!

For an Asian taste you may replace the broth with a mixture of water, coconut milk and light soy sauce.

Create your own soup and enjoy!

Roasted Carrot Soup with Ginger and Nutmeg

  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/roasted-carrot-soup-with-ginger-and-nutmeg-1

You need

  • 600 g carrots, cleaned and diced in big pieces
  • 1 potato, peeled and diced
  • 2 medium onions, peeled and quartered
  • 1 tablespoon olive oil
  • 1 garlic clove, chopped
  • 2 cups broth, any kind (quantity to taste, it depends how thick you like)
  • 2 tablespoons ginger, peeled grated
  • 1/4 teaspoon nutmeg ground, to taste
  • Salt and pepper to taste
  • Green onion, sliced (alternative: fresh cilantro or parsley)

Procedure

  1. Place carrots, potato and onions in a baking mold, toss with olive oil and bake at 220°C until veggies turn soft and roasted.
  2. Transfer the veggies in a big pot, bot reserve some for the topping
  3. Add garlic, broth, ginger and nutmeg.
  4. Blend with your hand blender until smooth.
  5. Season with salt and pepper to taste.
  6. Bring to boil.
  7. In the meantime slice the reserved veggies.
  8. Serve topped with the sliced veggies and green onion.

Ww 7 smart points per portion (calculated as 4 portions in total)

happyforks-analyzer-1

 

 

 

 

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Carrot and Raisin Salad with a Twist

Carrot-and-Raisin-Salad-with-a-Twist

This Bahamian salad should make 4 portions, but it was so delicious that yesterday I ate this alone with my son and we did not let any leftovers. It’s one of the best carrot salad I’ve ever tried!

The result is an exquisite exotic salad we loved very much and I will prepare soon for all of us…. doubling the quantity!

Carrot and Raisin Salad with a Twist

  • Servings: 2-4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/  Carrot-and-Raisin-Salad-with-a-Twist

You need:

  • 2 cups carrots, peeled and grated
  • 1/2 cup raisins
  • 1/2 cup cashew
  • 2 tablespoon dried coconut flakes
  • 2 tablespoons white rum, or to taste
  • Oil
  • White vinegar (I used white balsamic vinegar)
  • Pepper
  • Salad leaves to serve

Procedure:

  1. Grate the carrots.
  2. Dry roast the cashews, set aside.
  3. Dry roast the coconut flakes until light browned.
  4. Combine carrots, raisins, cashew and coconut but reverse little coconut and cashew for decoration.
  5. Season with rum, oil, vinegar and pepper to taste.
  6. Spoon over salad leaves (single plates or in a bowl) top with reserved cashew and coconut!

Carrot and Ginger Yogurt Sauce

Carrot-and-Yogurt-Sauce

Traveling is my main source of inspiration and this sauce had been ispired form the Indian dish Gajar ka raita (Carrot with yogurt) we had the chance to try years ago in north India.

Having good plain yogurt always on hand and not being a mayo friend yogurt sauces became my favorite quick sauces; they are light, fresh and very versatile. Traveling from Greece to India we can find many different kind of them, starting for example with the Greek Tzatziki.

I can’t call this this sauce “carrot raita” as it’s a very simplified version of it, but we loved this crunchy and refreshing one very much.

Carrot and Ginger Yogurt Sauce

  • Servings: 2/3 cup
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Carrot-and-Yogurt-Sauce

You need:

  • 1 teaspoon vegetal oil
  • 1-2 teaspoons black mustard seeds (optional, this time I did not use this)
  • 1 pinch of cumin ground (whole is fine as well, but in this case fry it with the mustard together)
  • 1 pinch of garam masala ground
  • 1 pinch coriander ground
  • 1/2 cup of strained plain yogurt
  • 1/2 cup grated carrots
  • 1 tablespoon ginger, fresh grated
  • 1 tablespoon red onions, finely chopped
  • Salt to taste

Procedure:

  1. If you like to use the mustard seeds heat oil in a small skillet and fry mustard seed until they start splattering. Remove from heat and until hot add the spices (cumin, garam masala and coriander), stir.
  2. In a medium bowl whisk yogurt and carrots together.
  3. Press out juice from ginger through a sieve or simply pressing the grated ginger in your hand. Press it directly in the yogurt mix.
  4. Mix now everything together.
  5. For decoration I reserved little carrots, onion and ginger, but seed are great as well.
  6. Chill until serving.

Fish with carrot-orange-mustard dressing and carrot-ginger purée

 

Fish with carrot orange mustard dressing and carrot ginger puree

It taste as it looks like! This was the spontaneous comment as my family tried this dish.

When sauce and purée are ready (you can prepare sauce in pure in advance) you can start with the spinach and the fish will be ready in a few minutes.

To this dish I added a small quantity of potatoes purée and with an ice-cream scooper I formed a ball to place in the center of the carrot purée.

In this way you will have a complete beautiful meal to celebrate. Enjoy!

You need:

Sauce:

o    1 cup carrot juice

o    1/2 cup orange juice

o    1/2 tablespoon Dijon mustard

o    1/2 tablespoon mustard, smooth kind

o    1/2 lemon, juice only

o    2 tablespoons water

o    1 teaspoon cornstarch

o    1 teaspoon honey, to taste

o    1-2 tablespoons butter

To prepare the sauce:

  1. Pour the carrot and orange juice in a small pot.
  2. Bring to a light boil, then simmer and cook until the juice is reduced by half.
  3. Remove from the heat and add Dijon and standard mustard.
  4. Dissolve cornstarch in lemon juice and water, add this mixture to the pot and bring to simmer slowly while stirring constantly.
  5. Add the cold butter and honey mixing with a whip and add the lemon juice. Keep warm on the side.

Carrot purée:

o    2 tablespoons butter

o    1 tablespoon ginger, peeled finely chopped

o    1 tablespoon garlic, chopped

o    500-700 g carrots, peeled and sliced

o    1/2 cup cream (alternative milk)

o    Salt to taste

o    Sugar to taste

To prepare the carrot purée:

  1. Heat butter at low temperature in pot with lid and add ginger and garlic.
  2. After two minutes when it begins to smell add carrots, cream, salt and sugar.
  3. Cover tightly and let simmer in it juice until very tender. Don’t burn and check from time to time if you have to add 2-3 spoons of water.
  4. When it is soft use a blender or a food processor until smooth. Adjust salt.

Spinach:

o    2 tablespoon olive oil

o    3 garlic cloves, finely sliced

o    1 onion, chopped

o    500 g spinach, washed

o    salt, to taste

o    pepper, to taste

o    nutmeg, to taste

To prepare the spinach

  1. Heat oil in a wide non sticky skillet
  2. Add garlic and onion. Fry until onion fry until translucent.
  3. Add spinach, salt pepper and nutmeg to the skillet and carefully combine with onion garlic mixture.
  4. Cover and let simmer at low temperature until fish is ready. If necessary turn out the heat.

Fish:

o    4 tablespoons flour

o    Salt and pepper to taste

o    4 fish filet, to taste but should have firm consistency

o    4 tablespoons olive oil, divided

o    1 garlic clove, crushed or halved

o    4 fresh herbs springs, as savory or time

 

To prepare the fish:

  1. In a dish combine flour, salt and pepper.
  2. Pat dry the fish and coat it with the flour mixture. Remove excess flour.
  3. Heat 2 tablespoons olive oil in a non-stick frying pan on medium heat. When the oil is hot, add the garlic and herbs. Fry herbs shortly and set aside, don’t burn them.
  4. Place the fish gently in the skillet and cook lightly for about 2-3 minutes on one side until golden, then on the other, add remaining 2 tablespoons olive oil. Do not overcook the fish and don’t burn the herbs. If you are using salmon be careful as it should actually stay rosé, that means reduce the cooking time to 1-2 minutes per side depending on the heat.

 

Finishing:

  1. To assemble your dish, take warm plates, spoon carrot purée and adjust spinach on one side of the dish. Now transfer the fish to the dish using a spatula and pour some orange sauce around.
  2. Serve as it is or add some potatoes purée to the combination.