Asian flavoured winter salad

This is one of my typical throw together what you have salads. It only contains 5 ingredients but packs a punch both in flavour and in health benefits.

In terms of health, as many of us have heard since childhood spinach makes you strong. Well it's true, spinach is one of those nutrient dense greens that we all can benefit from eating often. Adding a little lemon juice will add in the uptake of the iron in the spinach. Did you know that sesame seeds contain more calcium then milk?! Coriander contains high levels of iron and stimulates digestion.


Ingredients serving 2:
1/2 head of radicchio
two large handfuls of baby spinach
1 avocado
handful of coriander
1-2 tbsp toasted sesame seeds

Asian flavoured dressing:
juice from 1 lemon
2 tsp tamari or other japans soy sauce
1 tsp dijon mustard
1 tbsp cold pressed extra virgin sesame oil
1 tbsp cold pressed extra virgin olive oil
*optional 1/3 minced garlic clove

1. In a dry pan on a medium heat toast the sesame seeds. They are ready once you smell them and they start to pop out of the pan. Allow to cool.
2. Wash and dry the spinach and raddichio. 
3. Slice the raddichio thinly and place in a bowl, add the spinach. 
4. Halve the avocado and with the skin on slice lengthwise and across essentially making cubes, then using a spoon scoop out the flesh and add to the salad bowl. 
5. Finally add the washed, dried and chopped coriander leaves. 

For the dressing - Place all the dressing ingredients except the oil in a jar, or glass, close the jar with a lid and shake or use w fork to whisk the ingredients if you using a glass. Once the ingredients have mixed and the mustard dissolved then add the oils and shake/stir till you get a thick emulsion.

You can serve this as a side dish, or eat as a light lunch.

Huevos Rancheros revisited

I have posted this recipe before, Huevos Rancheros.

This version uses Portobello mushrooms to replace the chorizo sausage, making it both gluten free & vegetarian. So now everyone can enjoy this dish!

Follow the original recipe read here - http://meandmyfood.blogspot.nl/2012/11/huevos-rancheros.html

The main difference will be that you do not fry the sausage or tortilla instead you fry the portabello in a little coconut oil (make sure it's flavourless) on a low heat for 5-6min. The mushrooms will release some water. Season with salt & pepper and drizzle a little extra virgin olive oil over once you plate.

Perfect Sunday Tequila Bloody Mary

This recipe was inspired by a local brunch place here in Amsterdam, Little Collins. Only I added my own spin to it. 

The real trick here is to use good quality tomato juice, just like good tonic water can enhance a G&T so does the tomato juice for a BM. So does the quality of the liquor for that matter. I use a repasado tequila, for it's somewhat softer, rounder, deeper flavour. 

I recommended using a cocktail shaker to mix the ingredients.

Ingredients for 1 tall glass of Tequila BM: 

50ml tequila 

juice from 1/2 lime

squeeze of fresh lemon juice

pinch of salt & pepper

dash of worchester sauce

3-5 drops of tabasco sauce 

4 stalks of fresh coriander 

3-4 ice cubes

1. Chop the coriander

2. Add all the wet ingredients to the cocktail shaker. Then roll the ingredients instead of shaking, apparently the tomato juice does not fair well when shaken to harshly. Perhaps this is BS but it's worked for me so far so why go where it could go wrong. 

3. add the coriander to the shaker ingredients. Taste, add more lime, lemon or tabasco. Then serve up in a tall glass, with or without the ice cubes. I like the ice to keep the drink cold and a tiny watered down, as I hate warm tomato juice as it makes me feel like i am drinking tomato sauce. Besides, this drink never lasts long in my hands so it never gets the chance to become watery. 

Hopefully you enjoy this as much as I.