Navets en vinaigrette à l'échalotte

Et pour cette semaine, ce sera 2 nouvelles recettes!!! Youpiiiieee!!!

Pour commencer, une salade chaude... que Gégé connaît très bien puisque la recette est extraite d'un livre de cuisine de chez ses parents (sur les légumes "oubliés" je crois)!!! Son père avait préparé cette salade et j'étais restée dîner à l'improviste... qu'est-ce que c'était bon! Je n'avais toujours pas eu l'occasion de l'essayer...

Pour 4 personnes, il vous faut :

- 900 gr. de navets jaunes

- 200 gr. de lard fumé

- 4 càs de persil plat ciselé

- 1 échalote

- 6 càs d'huile d'olive

- 2 càs de vinaigre de vin vieux

- Sel et poivre

Peler, rincer et éponger les navets. Puis les couper en rondelles de 0,5 cm. et les ébouillanter 5 minutes dans l'eau salée. Les égoutter ensuite dans une passoire.

Couper le lard en fins bâtonnets (ou être fainéant(e) et acheter tout de suite des bâtonnets de lard!).

Peler l'échalote et la couper en fines rondelles.

Mélanger 4 càs d'huile avec le vinaigre dans un bol. Ajouter du sel, du poivre et l'échalote.

Faire chauffer le reste d'huile dans une grande sauteuse et faire dorer le lard et le persil. Ajouter les rondelles de navets et mélanger pendant 5 minutes dans l'huile chaude (elles doivent devenir légèrement croustillantes).

Verser la vinaigrette à l'échalote dans la sauteuse, mélanger 1 minute et retirer du feu.

Servir chaud.

Quelques petites remarques...

J'ai préféré couper les rondelles un peu plus finement.

J'ai mis un peu plus d'échalote, parce que, na!!!

Je n'ai pas acheté spécialement du vinaigre de vin vieux et j'ai utilisé un bon vinaigre de framboises.

Bon appétit! Virg*

Lentil salad with Flaked Salmon and Dill

So last time i said i first had a lentil salad to post, but then the dumplings jumped in! So here's the lentil salad :) (à ta demande Chloë, parce que je pensais plustôt mettre une recette un peu plus hivernale pour les européen... mais ça sera la prochaine ;) )

It is a recipe from this book we found in Melbourne with Virginie about the weekend-off diet. A diet consisting of dieting during the week with the motivation of being allowed to eat what you want during the weekend (Sat morning to Sunday evening). This of course combined with exercise and foods that boost your metabolism. It's quite interesting :)

but anyway, here's the recipe of this nice little salad, fresh and easy for a light dinner or lunch.

Preparation time: 30min, Cooking time: 30-40min, serves:4

What you need:
- 500 g salmon tail fillet
- 2 tbsp dry white wine
- 4 red peppers, halved, cored and deseeded
- 175 g Puy lentils, well rinsed (i used green lentils)
- large handful of dill, chopped
- 1 bunch of spring onions, finely sliced
- lemon juice, for squeezing
- freshly ground black pepper

Dressing:
- 2 garlic cloves, peeled
- large handful of flat-leaf parsley
- large handful of dill, roughly chopped
- 1 tsp Dijon mustard
- 2 green chillies, deseeded and roughly chopped (i used 2 small red ones)
- juice of 2 large lemons
- 1 tbsp olive oil

What to do:

1. Place the salmon on a sheet of foil, gather up the foil and spoon over the wine. Fold over the foil at the top to seal. Place on a baking sheet and bake in a preheated oven, 200°C (400°F), gas mark 6, for 15-20 minutes. Allow to cool before flaking.

2. Meanwhile, flatten the pepper halves slightly. Grill, skin side up, under a preheated hot grill for a few minutes until charred. Enclose in a plastic bag for a few minutes to allow them to soften, then peel away the skin and cut the flesh in to 2.5 cm (1 in) cubes, reserving any juices.

3. Place all the dressing ingredients except the oil, in a food processor or blender and process until smooth. Still processing, drizzle in the oil until the mixture is thick.

4. Place the lentils in a large saucepan with plenty of water, bring to boil, then simmer gently for 15-20 min. Drain and place in a bowl with the red pepper, dill, spring onions and black pepper to taste.

5. Stir the dressing into the hot lentils and allow to infuse. Add the flaked salmon and mix through. Squeeze over the lemon juice and serve.

~~ Bon Appetit! :) ~~
*Gg*

Crumbed bocconcini & grilled tomato salad

OK, I got a bit delayed (although i did my first receipe weeks ago), but here I am! ready to rrrumble, chop, scoop and sizzle! and make our tummies feel nice and satisfied :)

My first receipe, I found in the free magazine you get at Coles Supermarkets, but I have to admit I did change it a bit as it is an alergy-free receipe and I didn't have all those alergy-free ingredients. so i'll just write down the receipe with my changes immediatly, ok? :) Here it goes:

Serves 6 * perparation 20min * cooking 10min


180g little bocconcini cheese (drained) --> mini mozarella
1/3 cup plain flour, sifted
1 egg, beaten
1 1/3 cup breadcrumbs
1/3 shredded parmesan
oil for cooking

SALAD
250g mini roma tomatoes, halved
4 thin slices prosciutto
100 g rocket leaves
basil leaves for garnish (note: i forgot the basil, so i just did it with rocket&spinahs leaves)

DRESSING
1/2 cup basil leaves, shredded (note: i did without this)
1/4 cup extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tsp brown sugar, or to taste

1. Pat bacconcini with paper towel. One by one, dust in flour seasoned with salt and pepper to lightly coat and dip in egg. Place in a bowl containing combined breadcrumbs and parmesan cheese and roll to coat. Press coating on well. Place on a plate and chill for 30mins.
2. To make Salad: Preheat oven to 180°C or 160°C fan. Arrange tomatoes vut side up and prosciutto on two baking trays. Bake for 10-15mins, until prosciutto is crisp and tomatoes have collapsed slightly. Break prosciutto into pieces and toss together with rocket and tomatoes. Set aside.
3. To make dressing: Whisk together dressing ingredients, until combined.
4. Heat enough oil in a frying pan to shallow fry crumbed bocconcini. Fry in 2 batches until crunchy and golden. Drain on paper towels. Scatter bocconcini over salad, toss gently and drizzle over dressing. Garnish with basil.

That's it, enjoy! I was the only one eating my try-out, but did like it. Even took a little pic (it's not the best, but gives you an idea :))