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Chicory: Bitter Salad Pleasure

Attention salad fans: Even in the winter months you don’t have to go without enjoying the leaves, because there are chicory varieties. These tolerate the cold well and are full of health-promoting ingredients. Grab it!

Delicious winter salad

Chicory varieties include radicchio, endive and chicory. These usually bitter winter lettuce are harvested in late autumn and are therefore a tasty alternative to lettuce and leaf lettuce, which wither quickly. In addition, chicory salads keep longer than their summer counterparts because they have a firmer texture.

Chicory provides a vitamin kick

If you want to fill up your depot of vitamins and minerals, you should definitely use chicory varieties. Their high content of vitamins A, B, and C strengthens the immune system.

They also contain the bitter substance inhibin, which has a positive effect on the blood and the production of bile. The winter salads are real slimming guarantees because they are low in calories and fat.

Delicacy to nibble on

Chicory varieties such as radicchio, chicory, and Co. taste both warm and cold. Strong dressings complete the intense taste.

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Poké: Fish Salad Like in Hawaii

Get that Hawaiian attitude to life at home! Poké is a spicy marinated fish salad with all sorts of delicacies from land and sea.

The island of Hawaii is known for its relaxed lifestyle, but also for exciting culinary creations. Here “crossover” is cooked in the best sense of the word with European, American, Asian and Maori influences.

One example of the diversity of Hawaiian cuisine is poké: marinated fish filleted into bite-sized chunks. Poké is similar to the South American specialty ceviche, but has a slightly different flavor: the fish, typical tuna, is marinated in soy sauce and served with seaweed and onions. Sounds good? Then you should read on and prepare your own Poké on a hot summer day. We found the recipe on Hawaii Magazine’s website and can’t wait to try this treat!

It goes without saying that the fish used to prepare the poké must be very fresh.

Hawaiian Poke

Ingredients

  • 1/2 kg fresh tuna steaks
  • 50 g shoyu soy sauce
  • 30 g spring onions, cut into fine rings
  • 30 g finely chopped vegetable onions
  • 50 g seaweed salad (buy online here)
  • 2 tsp sesame oil
  • 1 tsp fresh ginger
  • 1 chili, without seeds, in fine rings
  • some sea salt to taste
  • 2 tsp toasted sesame seeds
  • 2 teaspoons toasted, chopped macadamia nuts

Preparation

  1. Cut the tuna into bite-sized cubes.
  2. Mix all the ingredients in a bowl and let the Poké sit in the fridge for at least two hours.
  3. Tip: If you don’t like fish, you can also prepare the Poké with cooked shrimp or smoked tofu, for example.

Aloha and Bon appetit!

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Colorful Pasta Salad in Many Variations

This colorful pasta salad is a perfect way to use up leftovers but is also a popular party salad. Due to the many possible variations, a family favorite salad will quickly develop from it, which even beginners or children can prepare effortlessly. Due to the different ingredients, this colorful pasta salad is a beautiful sight and the fruity taste of sauce and parsley is a taste experience.

Pasta salad is always a pretty sight at a buffet, but it’s also a great way to use up leftovers. This colorful pasta salad is easy to make even for beginners and you can vary the ingredients as you like. Both fresh and canned vegetables can be used for the salad and it will keep for 2-3 days in the fridge, so it is also suitable for preparing a larger event or as a party salad. The ingredients listed make the contents of a medium-sized bowl.

Ingredients pasta salad

– 500g pasta (e.g. Fusili or Penne)
– 1 cucumber
– 1 medium carrot
– 1 can of corn
– 1 red pepper
– 1 bag of grated cheese
– 1 meat sausage or 4 wieners
– 1/2 cup tomato ketchup
– 1 cup of yogurt or sour cream (200 g)
– 1 packet of frozen parsley
– salt + pepper

Preparation of pasta salad

Boil the pasta water and add salt. Put the noodles in the boiling water and cook until al dente, drain, rinse with cold water and drain well. In the meantime, peel and dice the cucumber and carrot. Alternatively, a cucumber slicer is also suitable, with which you can grate the vegetables into fine slices. Cut the peppers and the meat sausage into cubes as well. Add all other ingredients and the parsley, and season with salt and pepper. Finally, mix in the noodles. The sauce made from tomato ketchup and yogurt or sour cream is mixed in an extra cup. If you prefer something heartier, you can also add spices such as paprika, chili, or pepper to the sauce. Pour the sauce over the salad and mix well.

Useful additional knowledge about the colorful pasta salad

All types of pasta are suitable for this party salad and the variations are endless. Depending on your taste, you can prepare it with meat or vegetarian, with or without the cheese. Peas, snow peas, mushrooms, tomatoes, and peppers of all kinds are suitable as vegetable alternatives, but hard-boiled eggs, mozzarella, or leftover meat such as pork schnitzel, turkey, or chicken can also be processed well. It is important that the pasta is not too big and the ingredients are not cut into large pieces so that the salad does not keep falling off the fork while eating.

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Chinese Cabbage Salad with Gouda and Sprats

Easy to prepare, perfect for beginners, and easily digestible.

Ingredients for 4 servings

– 500 g Chinese cabbage,
– 300 g Gouda cheese,
– sprats in oil (1 can, 150 g),
– 2 tablespoons mayonnaise,
– Black pepper, ground.

Preparation

– Drain the oil from sprats.

Preparation

– Chop the Chinese cabbage as you like.
– Coarsely grate the cheese.
– Mix the cheese and Chinese cabbage.
– Cut the sprats into pieces (approx. 2 cm long).
– Mix Chinese cabbage, cheese, and sprats.
– Add mayonnaise.
– Season with pepper.

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Food

Potato and Tomato Salad with Cheese

The ingredients for this salad can be found in every fridge. It becomes a surprise for the unexpected visitor.

Ingredients

  • 4 medium tomatoes
  • 100 grams of hard cheese
  • 3 medium potatoes
  • 200 ml mayonnaise
  • 1 clove of garlic
  • 200 ml vegetable oil for frying

Preparation

  • Peel the potatoes and cut them into thin sticks
  • Heat the oil
  • Slice the tomatoes
  • Chop the garlic clove
  • Grate cheese

Preparation of potato and tomato salad with cheese

  1. Fry the potatoes in the oil until golden, take them out, and dab off the oil residue with a kitchen towel.
  2. Mix the chopped garlic cloves with the mayonnaise.
  3. Lay the tomato slices neatly together.
  4. Spread the garlic mayonnaise on top (in a grid pattern).
  5. Scatter half of the cheese on top.
  6. Distribute the remaining mayonnaise (also according to the same pattern)
  7. Place the potato sticks on top of the cheese layer, forming a heap.
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Housewife Style Russian Salad

The recipe for the “Russian housewife style salad” is very tasty and can be individually tailored to suit every taste. This dish has a shelf life of two days. This recipe is a quick meal.

Christmas is getting closer and housewives spend a lot of time in the kitchen preparing their loved ones all kinds of delicacies. This recipe is a special treat for the palate that takes little time.
The Russian salad was originally created by my mother. In recent years, she passed this recipe on to me. It’s a very hearty salad, so it’s just the right change from the many sweets at Christmas. You can prepare the “Russian salad housewife style” the day before.

Ingredients are for 6 people

  • 200 g hunting sausage in one piece
  • 200 g beer ham in one piece
  • 200 g Lyoner in one piece
  • 200 g salami in one piece
  • 200 g Emmental cheese in one piece
  • 150 g meat salad
  • 250ml oil
  • 1 tbsp lemon juice
  • 1 tbsp mustard
  • 4 tablespoons vinegar
  • 3 medium-sized potatoes (waxy)
  • 1 onion
  • 1 small jar of capers
  • 1 egg
  • 3 gherkins
  • pepper
  • Salt
  • Side dish (rolls, white bread, baguette – bread)

Preparation of Russian salad

For the Russian salad, the potatoes are boiled with a little salt as jacket potatoes. In the meantime, the different types of sausage and the piece of cheese are diced into small, even pieces and then placed in a bowl of appropriate size. The onion is added after it has been peeled and also finely diced. The special note is the taste of the gherkins. Please cut them into small pieces and put them in the bowl. After the potatoes have been boiled until soft, they are skinned and left to cool properly before being diced and added to the previous ingredients.
Mix the egg yolk with the lemon juice, salt, and pepper in a bowl using the whisk.

The oil is best-added drop by drop at the beginning. Add the oil, beating constantly, until you get a creamy consistency. The mayonnaise prepared in this way is now added to the bowl with the other ingredients, the meat salad, the capers, and a tablespoon of mustard, stirred and seasoned with salt and pepper. Depending on your taste, the capers are not absolutely necessary. The salad should sit for about 30 minutes.
Baguette bread, rolls, or white bread are well suited as a side dish.

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Vegetarian Balls with Potatoes and Salad

Vegetarian balls with potatoes and salad are simply conjured up.

Ingredients for 4 persons

– 1 pack of veggie balls
– 400g of potatoes
– 250g of mushrooms
– 1 head of lettuce
– 1 tomato
– 1/4 cup cream
– Olive oil, salt, and pepper

Ingredients for the sauce

– 3 tbsp butter
– 1 pinch of asafoetida
– 1 tbsp soy sauce
– 300ml of water

Preparation of vegetarian balls

  1. Peel the potatoes and cook for 30 minutes. The veggie balls are fried in a pan, the whole thing takes 5 minutes. Cook the veggie balls.
  2. Mix soy sauce with 300 ml water. Then melt the butter in a pan and sauté the onions. Add the flour and deglaze with the soy mixture. Now add the pre-cooked mushrooms and season with cream. Simmer on medium heat for about 5 minutes. Add the balls at the end.
  3. Serve the lettuce head together with the tomato and a balsamic mustard dressing.
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Turkey Slices with Rice and Salad

Turkey Shreds is a quick and easy lunch to prepare. The creamy, light sauce and the poultry go very well with rice. Serve with a salad to get the vitamins you need. Precisely because the ingredients are so easy to prepare, the dish is well suited for beginners and cooks who are pressed for time. Fresh mushrooms or peas give the light sauce a bit of color and go well with the other ingredients in terms of taste.

My family likes light, creamy sauces, and poultry – this recipe combines both and makes a delicious and light lunch with a salad and rice. It is also quick to prepare, even for beginners.

Ingredients for 4 persons

– 400 gr turkey escalope
– 8 medium mushrooms
– 1 cup sour cream or crème fraîche (200 ml)
– 250ml of water
– 2 tbsp sweet soy sauce
– Paprika powder (noble sweet), salt, pepper
– 2 tbsp cornstarch
– some oil for frying
– 3 cooking bags of rice

Preparation of sliced ​​turkey with rice and salad

First, you put the water on with the rice and salt. While the rice is cooking according to the instructions on the packaging, which usually takes about 20 minutes, cut the turkey escalope into fine strips. Put some oil in a deep pan or a larger saucepan, let it heat up, and add the turkey strips. The meat must be seared well on all sides, poultry meat should never be eaten raw. Then switch back to a medium temperature. Meanwhile, wash and slice the mushrooms. Sauté the mushrooms briefly with the meat. Mix everything with the soy sauce and paprika, salt, and pepper. Add the water and the cup of sour cream. Mix everything and mix the cornstarch with 2 tablespoons of water in a mug and stir carefully into the pot or pan, bring to a boil, and season again with salt and pepper. Now arrange the salad and drain the rice and quench it briefly – the meal is ready.

Additional knowledge

You can also use chicken breast instead of turkey. Pork doesn’t taste quite as good with it, it gets too dry. The meat should be cut into thin strips if possible, as larger pieces of meat may not be completely cooked through. Instead of mushrooms, which are not to everyone’s taste, peas also go very well with this recipe.

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Emerald Salad with Ham

Looks very nice on the festive table. It is easy to prepare and tastes very good.

Ingredients

  • 200 grams of ham
  • 3 eggs (size M)
  • 150 g mushrooms (canned)
  • 100g Parmesan
  • 1 medium onion
  • 100 ml mayonnaise
  • 1 cucumber
  • Salt

Preparation

  1. Slice the ham.
  2. Boil eggs.
  3. Chop the onion.
  4. Grate parmesan.
  5. Slice the cucumber.

Preparation

  1. Braise onion in vegetable oil.
  2. Fry the mushrooms lightly until golden.
  3. Mix everything except cucumbers, and add mayonnaise.
  4. Form mounds of lettuce mixture on a flat plate.
  5. Start at the top and insert the cucumber slices so that the salad gets a rose shape.
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Bridal Bouquet of Salad with Herring

The salad looks like a work of art. Your guests will admire it, and the taste is irresistible. An eye-catcher on the table. Very creative and also very romantic!

Ingredients

  • 150 g herring fillet
  • 1 cucumber
  • 1 carrot (medium)
  • 1 beetroot (medium)
  • 2 potatoes (medium)
  • 100 g Gouda
  • 1 Egg (large)
  • milk (150 ml)
  • 1 tbsp wheat flour
  • Salt
  • 100 ml mayonnaise
  • 1 tsp vegetable oil
  • fresh parsley
  • 1 tsp butter
  • 1 clove of garlic

Preparation

  1. Peel the vegetables.
  2. Cut the herring into cubes.
  3. Chop the cucumber.
  4. Boil carrots, potatoes, and beetroot.
  5. Grate cooked vegetables, except for potatoes: carrots – coarsely, the rest – finely.
  6. Grate the potatoes very coarsely.
  7. Melt the butter.
  8. Grate the cheese coarsely.
  9. Chop the garlic clove.
  10. Heat a pan with vegetable oil.

Preparation

  • Place the herring on a large flat plate.
  • Spread a very thin layer of mayonnaise on top.
  • Spread the cucumber on the mayonnaise layer and again lightly cover with mayonnaise.
  • Do the same with the carrot and mayonnaise again.
  • Cover everything with a layer of potatoes and again with mayonnaise.
  • Whisk together the egg, milk, flour, butter, and a pinch of salt.
  • Bake 2 pancakes from the milk mixture.

  • Mix the beetroot, cheese, garlic, and 3 tbsp mayonnaise (a creamy mass should form).
  • Generously smear the two pancakes with the red mass (do not use up everything!).
  • Spread the remaining red mixture over the vegetables that are already on the plate.
  • Form a rollout of each pancake.
  • Cut the rolls into pieces (about 1.5 cm high).
  • Arrange the parsley around the vegetables on the plate. Depending on your imagination, like the green in the bouquet.
  • The pieces of the roll take on the role of the roses, which are distributed in the middle.
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