Hygge, Warm, Wonderful Salad 

This is a cosy, hearty, wholesome, hygge salad. It has the warmth of the roasted sweet potato and salmon. Then, the crunch and freshness of the lemon and pomegranate. Plus its pretty healthy, whilst being satisfying and warm. This is exactly what we need this time of year, as my post Christmas belly is 33% cheese, 33% chocolate  and 33% Baileys.

I have this with one of the nutmeg cheese curls. You might as well pop some candles on, sit on a sheep skin rug, make a fire and a grow a beard, as this is definately ‘hygge’.

The salmon pieces and the sweet potato pieces are the same size, so that it looks nice, the sweet potato and salmon cook roughly the same time and so you can shovel it into your gob easily.

Ingredients:

Per person.

Drizzle of rape seed oil

Sprig of rosemary, cut up finely

Salt and pepper

1 piece of salmon, cut into cubes

1/2 sweet potato, cut into cubes

Handful of spinach or rocket

1/2 celery stick, cut up into chunky pieces

1/2 pomegranate

Method:

Preheat the oven to 220 deg C.

Drizzle the bottom of an oven proof dish, with just enough oil to cover the bottom, then add the rosemary and salt and pepper. Put this in the oven for 10 minutes.

Whilst, you are waiting for the oil to heat up cut the sweet potato and salmon into cubes, roughly the same size. Then cut the celery, and bash out the pomegranate.

After ten minutes, take the pan of oil out of the oven. Place the cubes of salmon in the middle and skin side down in the oil, so that the skin goes crispy and makes a sizzling noise. The around the outside place the sweet potato, coat the sweet potato in the oil.

Cook for 30 minutes and add to the rest of the ingredients. Then add a squeeze of lemon.

 

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Bacon and Egg, I’m Not Yolking

I think most people will love this, and you can sell it to the salad haters as bacon and eggs. They might be fuming when you place this in front of them, I, on the other hand, would love this! Definately use smoked bacon and free range organic eggs, as this will add to the tastiness of this little beauty of a salad. You can get ‘facon’ for all the veggies and use this instead of bacon. 

Serves 2

Ingredients:

100g kale

Cup of frozen peas

1/2 red onion, chopped finely

Half a teaspoon of wholegrain mustard 

4 slices of smoked bacon cut up in random shapes with scissors 

200g can of green lentils

Method:

Fry the bacon and red onion in a non stick frying pan, there’s no need for oil here.

Put the peas into boiling for 5 minutes.

Add the kale after 2 minutes, and put a lid on the pan. 

Drain the can of lentils, then when the peas and kale are cooked drain them with the lentils.

Push the cooked bacon and onion to one side of the frying pan and crack 2 eggs to fry for about 3 minutes. 

Meanwhile, add the bacon and onions to the rest of the salad and add the mustard, mix through thoroughly.

Serve the salad with the egg on top and a sprinkle of black pepper.

Potato Pad Thai-rd of Noodles

I didn’t have noodles in the cupboard but it turns out that new potatoes, in a simple Pad Thai, are delicious, and great hot or cold. It is really healthy and you can add even more vegetables than I have, to make it more of a stir fry than a Pad Thai. I didn’t add any meat but some chicken thighs chopped roughly and cooked in the peanut butter, soy sauce, garlic and ginger mixture would be a delicious addition.

Serves 2:

Ingredients:

15 new potatoes

2 large handfuls of bean sprouts

2 carrots, potato peeled into ribbons

1 pepper cut into thin strips

2 spring onions, roughly chopped

Handful of  cashews

2 eggs

Dollop of peanut butter

Few shakes of soy Sauce

2 cloves of garlic, crushed

Small piece of ginger, finely grated, or crushed

Method:

Cut the new potatoes in half and boil for 12 minutes, until cooked.

Make a mixture of peanut butter, ginger, garlic and say sauce and mix well.

5 minutes before the end add the cashews to a frying pan and fry for 2 minutes. Then add the sauce mixture and other ingredients. Stir continuously so that all of the vegetables and beansprouts are coated in the sauce, and so that the peanut butter doesn’t burn.

Add the beaten eggs and stir as if you are making scrambled eggs, the eggs will cook with the heat of the sauce.

Add the potatoes and mix through. Sprinkle on some spring onions.

 

Salad, Lad, Lad!

I’m hoping all you salad dodgers won’t roll your eyes and not read any of my posts this week. I’m even hoping to convert a few of you. I can’t help but love a salad, but most of these salads don’t have a lettuce leaf in site and are a take on other dishes, for example a ham and egg superfood salad, Potato Pad Thai and some others you might be surprised by. But all you fellow salad lovers I’m hoping you’ll get a few more ideas and try some new ingredients…good luck.