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Posts Tagged ‘salad’

  1. Grilled Calamari and Octopus Salad with Strawberries – Recipe

    August 19, 2014 by Varga László

    Grilled Calamari and Octopus Salad with Strawberries - Recipe

    This is a recipe I invented for my birthday. Usually for my birthday cooking I use strawberries because they are in season and they taste great when bought from the farmsers market, but normally I would do chicken salad with strawberries.
    But because earlier this year I had a cooking night with a friend who prepared a raw calamari salad, I was inspired by his achievement and replaced chicken with calamari.
    This was only the first course, the second one will follow soon, it’s chicken 😉

    Ingredients (6 servings):

    • 1 kg calamari stripsGrilled Calamari and Octopus Salad with Strawberries - Recipe
    • 500 g (smaller) octopus tentacles
    • 1 kg fresh strawberries
    • 5-6 spring onions
    • salt and pepper to taste
    • a tablespoon (to taste) balsamic vinegar
    • Hungarian barbeque style seasoning mix – optional

    Preparation method:

    1. Salt and pepper the calamari and octopus. I also added some spice mixture of Hungarian inspiration called Spicy Puszta.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    2. Let them rest for about 5 minutes.
    3. Wash the strawberries and cut them in halves.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    4. Cut the spring onions into 1 cm pieces.
    5. Grill the seafood over high heat for cca 10 minutes turning them, until they get a bit charcoaled at the surface.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    6. Let the seafood cool down, then cut the calamari and octopus into 1 cm slices.
    7. Add to a bowl the strawberries, calamari, octopus and spring onions.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    8. Drizzle over some balsamic vinegar and stir the salad gently     Grilled Calamari and Octopus Salad with Strawberries - Recipe

  2. Kumato Tomato and Cheese Salad Recipe

    April 18, 2012 by Varga László

    [translations]
    [translate lang=english]

    This is a modified version of Capri Salad (Insalada Caprese), I added some very spicy blue cheese and red onions to it to give a richer taste.

    Ingredients (2 persons):

    • 4 kumato tomatoes
    • 200 g fresh mozzarella cheese
    • 50 g blue cheese
    • 1 medium red onion
    • balsamic vinegar
    • a few fresh basil leaves
    • some chives
    • 2 tablespoons olive oil
    • 4 slices of bread

     

    Preparation method

    1. Slice thinly the kumato tomatoes.
    2. Slice the mozarella cheese.
    3. Depending on the consistency of the blue cheese, crumble or cut in small pieces.
    4. Slice thinly the red onion.
    5. Arrange on each plate the slices of tomato, cheeses and onion.
    6. Drizzle a bit of balsamic vinegar over.
    7. Place on top some basil leaves and some chives cut in 1 cm pieces.
    8. In a pan with olive oil lightly fry the bread slices until golden brown.
    9. Serve each plate with 2 fried toast slices.

    [/translate]
    [translate lang=magyar]

    Kumato paradicsom és sajt saláta recept

    Ez egy módosított változata a Capri Salátának (Insalada Caprese), adtam hozzá egy pici csípős kék sajtot és lila hagymát, mivel kapott egy gazdagabb ízt.

    Hozzávalók (2 főre):

    • 4 kumato paradicsom
    • 200 g friss mozzarella sajt
    • 50 g kék sajt
    • 1 közepes lila hagyma
    • balzsamecet
    • Néhány friss bazsalikom levél
    • néhány snidling
    • 2 evőkanál olívaolaj
    • 4 szelet kenyér

     

    Elkészítési módszer:

    1. Szeleteljük vékonyra a kumato paradicsomokat.
    2. Szeleteljük fel a mozzarella sajtot.
    3. A kék sajt konzisztenciától függően, morzsoljuk vagy apró darabokra vágjuk.
    4. Szeleteljük vékonyra a lila hagymát.
    5. Rendezzük el két tányéron a paradicsom, sajt és hagyma szeleteket.
    6. Csepegtessünk egy kis balzsamecettet tetejükre.
    7. Helyezzük némi bazsalikom levelet és aprított metélőhagymát a tányér tetejükre.
    8. Egy serpenyőben olívaolajon enyhén piríssuk meg aranybarnára a kenyér szeleteket .
    9. Tálaljuk minden tányért 2 pirított kenyér szelettel.

    [/translate]
    [translate lang=romana]

    Salata de roşii Kumato şi brânzeturi

     

    Aceasta este o variantă modificată a Salatei Capri (Insalada Caprese), am adăugat niște brânză cu mucegai albastru foarte picantă şi ceapă roșie pentru a-i oferi un gust mai bogat.

    Ingrediente (2 persoane):

    • 4 roșii kumato
    • 200 g brânză mozzarella proaspătă
    • 50 g brânză cu mucegai albastru
    • 1 ceapă roșie potrivită
    • oțet balsamic
    • o câteva frunze proaspete de busuioc
    • puțin arpagic
    • 2 linguri de ulei de măsline
    • 4 felii de pâine

     

    Metoda de preparare:

    1. Feliați subțire de roșiile kumato.
    2. Feliați brânza mozarella.
    3. În funcție de consistența de brânzei cu mucegai, mărunțiți sau tăiați în bucăți mici.
    4. Feliați subțire ceapa roșie.
    5. Aranjați pe fiecare farfurie feliile de roșii, brânzeturi şi ceapă.
    6. Stropiți peste cu puțin oțet balsamic.
    7. Decorați cu frunze de busuioc şi frunze de arpagic tăiate în bucăți de 1 cm.
    8. Într-o tigaie cu ulei de măsline rumeniți ușor feliile de pâine.
    9. Serviți fiecare farfurie cu 2 felii de pâine prăjită.

    [/translate]


  3. Belgian Endive and Apple Salad Recipe

    March 2, 2012 by Channah

    Ingredients (2 persons):

     

    •  1 belgian endive
    • 1 apple
    • 1 carrot
    • 1 small lettuce
    • 1 cup with nuts
    • a small pieces of butter / 2 tablespoons olive oil
    • 100 ml sweet red wine (you can use also white wine)
    • salt, pepper
    • honey (optional)
    • 2 tablespoon apple vinegar

     

    Preparation method:

    1. Pass the endive under water. Don’t wash thoroughly with water because it becomes bitter. Wash the remaining vegetables and wipe all of them with an absorbent towel.
    2. Into a non-stick pan roast the nuts, without using oil.
    3. Cut the apple into thin slices.
    4. Into a non-stick pan, add the butter/oil. When it’s heated add the apple slices and frying one minute on each side.
    5. Over the apple add the wine. If you want that the apple and the sauce to be sweeter you can add some honey.
    6. Leave for 2 minutes. After that remove the apple slices and let the sauce drop for another few minutes.
    7. Finally add into the sauce salt and pepper to taste and 2 tablespoons of apple vinegar.
    8. Cut the lettuce and endive, chop the carrots finely, place all of them into a salad bowl.
    9. After apple slices and nuts have cooled, add them over the salad.
    10. Add the wine sauce and mix all together.

    You can serve the salad on its own or with chicken meat.