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Posts Tagged ‘Vegetables’

Crayfish salad

February 16, 2011 Leave a comment
Jokirapusalaatti

Crayfish salad

This crayfish salad is easy to make even though it contains quite a long list of ingredients. It’s a nice, healthy and beautiful dish to serve any time!

Ingredients (serves 4):

  • 250g Romanesco cauliflower (I just love how this veggie looks!)
  • 250 g Broccoli
  • 100 g Kidney beans (you can use more if you like)
  • salt
  • 4 mini pineapples (I bought regular sized pineapples. It all depends on how big portions you’d like to make. Mine was a lunch size)
  • 2 Oranges
  • 4 Mandarins
  • 150 g Celery
  • ½ bundle of fresh dragon
  • ½ bundle of dill
  • 1,25 dl olive oil
  • Juice of 0,5-1 lemon
  • 400 g crayfish
  • Black pepper
  • Worchestershire sauce

Preparation

  1. Clean and wash the broccoli and romanesco. Separate inflorescences. Clean and was the kidney beans and cut them in short pieces. Boil the vegetables in salted water for approximately 3 minutes. Rinse with cold water and strain.
  2. Slice off the “hats” of the pineapples and scrape the contents out. Peel the oranges and the mandarins. If you have time and energy – the salad is even better if you only use the pulp from the oranges and mandarins as fruit files of a sort. If you don’t feel like going through all the trouble, don’t worry – the salad will still taste gerat if you just dice the fruit.
  3. Clean and wash the celery, then cut it into small pieces. Mix the fruit, celery, romanesco and broccoli.
  4. Wash and dry the herbs, finely chop them and mix with lemon juice and olive oil. Add the crayfish into the salad. Season with salt, pepper and Worchestershire sauce. You can also add the lemon-oil-herb dressing or serve it separately.
  5. You can use the pineapple “hats” for decoration.

Photo @ Hanna Stolt

Original recipe from a book (a Finnish translation) called “Salaatteja” (Salads)

Furikake chicken and espresso with raw chocolate

February 5, 2011 Leave a comment
Pikakana ja vihannekset © Hanna Stolt

Furikake Chicken and Veggies

This dish is definitely in the Quick and Easy category. I needed to make something quick and still keep it healthy. So my dinner today was Furikake Chicken with vegetables.  I have to say this was pretty good, especially when considering the minimal effort making it required.

Furikake Chicken for three:

  • 3 chicken breast fillets
  • Renée Voltaire’s Furikake spice mix, or if you don’t have any, use herbs like rosemary, thyme, basil or a ready provencale herb mix.
  • black pepper
  • salt
  • olive oil

Vegetables:

  • 1 red bell pepper
  • 1 zucchini
  • 1 fennel
  • Furikake-spice mix or herbs (fresh or dried)
  • salt
  • olive oil
  • 1-2 dl macadamia nuts

Preparation:

Heat the oven to 200°C.

Slice the bell pepper into quite large pieces. Dice the zucchini, again you can leave the cubes quite big so it doesn’t get too soft in the oven. I usually buy small zucchinis because they have less seeds in them and taste better. Slice the fennel. Mix the veggies in a bowl and add a little bit of olive oil and season with Furikake, salt and black pepper. Pour them into an ovenproof casserole.

Fry the chicken breast fillets on a pan, using 1-2 tbsp of olive oil until they become golden brown and crispy on the surface. Sprinkle Furikake, salt and black pepper on both sides of the fillets and lay them on top of the veggies in the casserole. Add macadamia nuts on top and bake in the oven for approximately 20 minutes or until the chicken fillets are well done.

You could serve this dish with some rice or salad – depending on what you prefer. For me the veggies and the chicken worked great without any additional sides.  This is a great low GI, Paleo dish as it is.

For dessert I had some raw chocolate and espresso. Yum :)

Raakasuklaata ja espressoa © Hanna Stolt

Raw chocolate + Espresso