Provençal salad with Beans, Mozzarella, Bacon and Cantaloupe melon

This classic Provencal salad explodes with flavor and is a“composed salad”, meaning each component is prepared separately and then arranged on a platter for a nice presentation. It also means it is prepared ahead.For a funkier version, you can poach or grill fresh fillets of salmon or tuna, or grilling seafood adds a new flavor variation to this traditional French salad, allow to cool and cut into cubes to replace the bacon. We served with crusty fresh homemade bread.
For six servings we used:
600 gr new potatoes
200 gr green beans
500 gr smoked bacon, cubed and cooked
350 gr cherry mozzarella
100 gr baby spinach
1 cantaloupe melon-1kg-cubed
4 tablespoons chopped fresh mint leaves
balsamic reduction
For vinaigrette:
1 tablespoon Dijon mustard
1 shallot, finely chopped
sea salt and black pepper
50 ml red wine vinegar
150 ml extra virgin olive oil
Whisk together vinegar, shallot, salt, mustard and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified. Test for more seasoning.

In a large pot of salted boiling water cook potatoes until tender (around 8-10 minutes), then cook beans until just tender. They should not be too soft but should not be under cooked. Strain and run cold water over beans to stop cooking.

Arrange the spinach, potatoes, beans, bacon, melon, mozzarella and chopped mint on a serving platter. Pour the dressing evenly over and decorate with balsamic reduction( recipe here) the salad to serve.

To complete the French experience, serve the salad with a fine, lightly chilled
Rosé wine. Pin It Now!

Feta Salsa

This is so easy, also very tasty and fresh. Definitely consider this recipe as a guideline. It works as it is, but is infinitely flexible should you want to use different herbs or add chicken or shrimps or skip something or other. Also, if you store more than one type of cheese, you can mix different types.

For 4 servings we used:
200 gr Greek feta
200 gr fresh tomato or sundried tomatoes in oil
1/2 cup pitted olives
2 fresh ripe avocados
3 cloves of garlic minced
3 tablespoons coriander or flat-leaf parsley
2 small lemons (or one large)
1/4 cup extra virgin olive oil
salt and pepper to taste

Cube the feta into a bowl then chop the tomatoes, avocado,garlic and coriander (or parsley). Gently mix the ingredients together and drizzle with a few tablespoons of olive oil and the juice from lemon, add salt and pepper to taste.

Serve it on a toasted slice of focaccia (recipe here), drizzle with olive oil and see salt.

Or served on a filo pastry basket made over Bruleé cups brushed with clarified butter, baked in the oven until golden brown, and topped with lucerne sprouts.

 Enjoy ! Pin It Now!

Peanut butter cake with sour cream frosting

This was a challenge, to add sour cream and salted peanuts in this classic combination of creamy peanut butter and white chocolate, delicate layers of cake with a smooth, rich filling. White chocolate and sour cream frosting graces the top and drips decoratively down the sides.The fluffy peanut butter cream with white chocolate frosting on this layer cake will bring out the kid in you. The salt from the peanuts accentuates the sweetness and flavors. This is a cake for 14-16 servings.
Ingredients:
For the sponge
6 large eggs, at room temperature, separated
200 gr plain flour plus more for the pan
200 gr sugar
25 gr unsweetened cocoa powder
1 tsp. baking powder
100 gr salted peanuts, crushed
1 tsp. vanilla extract
For the filling
120 gr unsalted butter, at room temperature
350 gr cream cheese,
250 gr creamy peanut butter (we used Jiff-crunchy peanut butter-whole peanuts in)
200 gr icing sugar
For the frosting
125 gr good-quality white chocolate
250 gr sour cream
50 gr salted peanuts crushed for toping
100 ml syrup or compote juice for brushing the sponge (to make it a bit moist)
For the sponge: Preheat the oven to 180 C degrees. Lightly grease one 25 cm round cake pan, and then flour the bottom and the sides.

Mix together all the dry ingredients for the sponge: flour, cocoa powder, baking powder and salt and set aside.

With a hand mixer on medium speed first beat the egg whites until foamy. Continue beating on higher speed until soft peaks form and gradually add the sugar and vanilla and beat until stiff. Gradually add the eggs yolks. Now, using a spatula, mix in the sifted dry ingredients, one spoon at a time and mix until just combined then add the salty crushed peanuts.
Pour batter evenly into prepared pan smoothing the tops and gently shaking the pans to level the batter. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.

Meanwhile, to make the filling, place peanut butter, cream cheese and butter in a bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, beating for about 3 minutes or until the filling is light and fluffy.

To assemble the layer cake: slice in tree layers the completely cooled sponge. On the bottom layer, brush with syrup or compote juice and spread 1/3 of the peanut butter filling. Add the second layer, brush with syrup and spread with the same amount of filling, then top with the third layer. Use a spatula to cover the whole cake with the remaining filling. Refrigerate for about 10-15 min.

For the glaze: In a bowl suspended over a saucepan of warm water on low heat, melt the white chocolate chips (you can also use the microwave). With a hand mixer, beat the sour cream for about 3-4 min. It will make it more fluid and airy. Continue mixing while pouring slowly the melted chocolate. The glaze will get be pour-able, shiny and smooth.

Pour the glaze over the top of the chilled cake, using a circular motion. Gently smooth the glaze with a thin spatula, carefully pushing a little of it toward the edges of the cake. Allow the glaze to drip down the sides of cake. Sprinkle on top with some crushed salty peanuts.

Refrigerate until ready to serve. Pin It Now!

Summer salmon symphony salad

It seems like we have so much to do this time of year and we have to think of something quick and easy to cook. Here is a good, easy recipe that you all can do this time of year.
I do understand the need for easy but elegant dining and I have served these both as a main meal and as a side dish without salmon and for a nice presentation I add a sprig of dill placed on the salad.
Ingredients for 4 servings:
4 x 180 gr salmon fillet
300 gr papaya cubes
200 gr radishes sliced
200 gr celery sticks sliced
200 gr cherry tomatoes halves
200 gr black olives
200 gr corn from fresh boiled cob, sliced
1 tbls honey
½ lemon
salt and pepper to taste
Champagne Vinaigrette
Ingredients:
10 sprigs parsley
juice from 1/2 lemon
100 ml champagne
50 ml olive oil
50 ml truffle oil
salt and freshly ground pepper to taste

Instructions

To made the Vinaigrette bring a small pot of salted water to a boil and blanch the parsley for 1 minute. Transfer the parsley to a blender; add the lemon juice, champagne, and oils and purée. Season with salt and pepper to taste.
Place the salmon fillets in a baking dish and season with lemon juice, salt and pepper and brush with honey. Bake the salmon fillet in the 200C oven for 8-10 min or until cooked and caramelized. Add the Vinaigrette in the mixing bowl. Add the other salad ingredients and toss well. Place the caramelized salmon fillet on top of the salad and serve.

Cooking tip: You can use any tropical fruits for this light summer entree salad. Pin It Now!