All posts tagged: Vegetables

Mangold quick mixed spring pan – (welcome late spring and be in trend with FAO’s international year of pulses)

I am a lazy cook but I love mangold. Thanks God, I have a wok, so that is no dilemma for me. Given the current temperature change towards full blown spring, I so needed something really green, fresh and light. You know – a full blown veggie and beans mix Italian style. There is not much you can do wrong with such recipes; just get everything you have and put it together in one pot, i.e. wok. Moreover, with such a recipe you are currently absolutely en vogue and up to date. As you may know FAO announced the international year of pulses this year – so anything containing beans is in trend. They even gave out an official recipe list (it can be found here) – however, I think this recipe list absolutely offers room for improvement. For example, the recipe I am presenting here is not on the list… Here is what I used: 3 magolds (see picture) 1 larger (but not too large) white onion. 1 garlic clove 4 tomatos 220 to …

On the spotlight: navette (turnip)

Turnips are called navette in French, rzepa in Polish and Mairübe in German. Before the arrival of the potato in Europe they were very important vegetables. As I got into lazy cooking recently, I rediscovered them for myself. Their very elegant taste – softer than garden radish or horsradish but definetely with a sharp spike – makes them perfect veggies for a salad. Just peel them (they are easy to peel), cut them (they are easy to cut) and put olive oil, lemon juice and salt on them. Any yoghurt dressing or sweet dressing will do as well. It tastes just magnificent. Last but not least – you can store them for weeks, so it is a really good vegetable for lazy cooks 😉

Spicy carrot salad

It took me quite a while to figure out this recipe since the combination of ingredients was unusual to me. And, some preparatory steps are involved to make this salad great; this recipe is not only about tastes but also about looks and texture. Once prepared the salad lasts for up to a week in the fridge and the flavors are more intensive after one day storage. This is what you need for 4 people: 500g carrots 10 thin spring onions (scallions) 10 soup spoons sesame seeds 1 long thin chili sesame oil olive or sun flower oil apple vinegar lemon juice salt pepper Start by peeling the carrots and grating them. Add the sesame seeds to the carrot salad and mix. Cut the chili into very small pieces and add it to the carrots and mix: Cut the spring onions into thin discs and add to the mixture as well. Now there are two different ways how to add oil to the salad; the main oil ingredient of this salad is sesame oil. as …

Secret to a delicious salad: arrange it! don’t mix it :)

This salad was arranged by putting a bed of green salad leaves on a wide glass bowl. In the middle a disk of small white beans was created. The edge of the salad bed was covered with small cut yellow and orange bell pepper. Cherry tomatoes cut in half were decorated on top of it. And, everything was covered by stripes of carrots. As dressing served a mixture of lemon, olive oil, garlic, salt, pepper, and sweet mustard.

Never forget – pimp your green salad!

Green salad is a standard side dish to whatever main meal I eat. Instead of one salad type, I always mix several types of salads. Plus, I also add other stuff, such as garden radish, bell pepper, carrots, nuts, potatos, tomatos etc. The dressing often tends to be a simple standard mixture of olive oil, lemon juice, salt, pepper and garlic. And, I never stop learning what could make a good combination. For example, untill today I never had red carrots in my green salad – something which will change from now on! Red carrots do not only great but they also have a distinct taste from orange carrots. And the moral: never stop experimenting! After all, there are so many variants of vedgies and other foods out there that beg to be tried: