Tag Archives: bell pepper

5-star Salad

  I feel very honoured that I took the 1st place in the challenge held by Angie – Thenovicegardener.  This was my first time I won in food-blogging contest and hope not the last. Thank you all who stopped by my post and made comments about kulebyaka. The kulebyaka is so Russian and delicious pie, and I hope one of you will make it one day. 😉 Feel free to ask me if you have any questions about the kulebyaka preparation.
 Is it Friday yet? Oh, yes! That means one more party at Thenovicegardener. Does anybody would like ‘a 5-star salad’? Why 5-star, because it looks posh and the portion is so small like from a high-class restaurant. Moreover, it’s healthy and tasty.
 Actually, I made it from the cauliflower remains, when I cooked this soup. 🙂

5-star Salad

  • Servings: 1
  • Difficulty: very easy
  • Print
Ingredients:
7-9 small cauliflower florets
1 red or yellow capsicum
1 small shallot
1 clove of garlic, smashed
1-2 tsp almonds, sliced and roasted
1/4 tsp fresh thyme leaves
1/4 tsp fresh parsley or basil, chopped
1 Tbsp olive oil + 1/3 Tbsp butter
The dressing:
1/2 tsp wholegrain mustard
1/2 Tbsp extra virgin olive oil
1 tsp small capers
freshly ground sea salt and white pepper
  1. In a frying pan heat the olive oil and butter. Add the onion and cook until soften but not browned for 3-4 minutes, stirring occasionally.
  2. Add the capsicum, garlic, thyme, and sauté for 5 minutes or until the pepper is soft and browned. You can add the cauliflower along with capsicum and sauté it too, or leave it raw. Pick out and discard the garlic.
  3. In a small bowl or glass, combine all ingredients for the dressing and give it a good stir.
  4. Arrange the vegetables on a serving plate, sprinkle with almonds, parsley or basil; pour over the dressing.
Enjoy!
Salad
You can also check out these recipes, using the capsicums: the salad with chickpeas and Russian stuffed capsicums

Stuffed capsicums. Russian recipe.

First of all, guys, have you seen Jamie Oliver’s live foodtube show yesterday? I’m a huge fan of him, he is so inspiring person! It started 12:30am Dubai time and today has been working day. I’ve honestly tried to watch it, but after half an hour I fell asleep:) Going to watch it today.

There are a large variety of fillings that are used for stuffed capsicums worldwide.

The most widely known in Russia is ground pork with rice. However, the concept has mutated to suit up-to-date needs, and peppers are filled with couscous, wild rice, cheese and etc.

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You need around 60-70g of the filling per capsicum.
 
8-10 medium-sized capsicums
500g ground pork/beef or 250g pork+250g beef (I used beef)
100-150g rice, short-grain preferably 
2 carrots, shredded
1 big onion, finely chopped
200g sour cream
100g tomato paste
200-400ml lukewarm water, I prefer veg stock
sunflower or olive oil for frying
salt, black pepper
small bunch of dill or parsley, chopped (optionally)

 

Wash the rice thoroughly, cook in 100ml of water until semi-done (around 7-8 minutes).

In a small pan over medium heat, fry carrots and onions until tender and they’ve get golden color.

Meanwhile, wash capsicums, cut the tops off each pepper and remove seeds. If peppers do not stand up straight, slice a little (!) off the bottom of the pepper to level it out.

Peppers_1Peppers_2Mix meat, cooked rice and 1/2 of veggies together (if you don’t like onion and carrot in filling, escape this step). Add salt, black pepper to taste. Fill the capsicums tightly and place in a baking dish.

In a bowl combine sour cream, tomato paste and the remaining 1/2 veggies together.

Pour the sauce in a large deep dish. Place the stuffed capsicums in.

Pour the stock or water slightly below the brim of the capsicums.

Close the dish with a lid, bring to boil, reduce heat and simmer on a lower-medium heat for 35-45 minutes.

Serve with the sauce, in which peppers were cooked, or sour cream.

Sprinkle over some fresh dill or parsley.

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Yummy! 🙂

Purple peppers and chickpeas!

This summer I’ve been making lots of salads.

It’s still extremely hot in Dubai and one more salad has been done:)

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    I found these beautiful capsicums at a store, grown by farmers in the Netherlands. They’re absolutely marvellous, aren’t they?

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Never seen such deep purple, blackish color of bell peppers. 🙂 They are green inside and have got the same taste as green ones.

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So, about the salad. One of the main ingredients are capsicums, as you could guess 😉

I promise, the salad won’t leave you hungry.  Chickpeas in it are high in protein! Usually I make it ahead (before fitness class, for example, after I’m so hungry!) so it has plenty of time to marinate.

We need:

  • 1 can chickpeas (drained)
  • 2 big capsicums
  • 100 g feta cheese
  • juice of  ½ lemon + zest of ¼ lemon
  • extra virgin olive oil (for frying and dressing)
  • 2-3 sprigs of fresh thyme (or dried one is good as well)
  • 1 tsp cumin
  • fresh mint or/and parsley

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Heat the olive oil with thyme and cumin just for 1 minute, add shredded capsicums, toss and stir-fry until they become soft. My purple peppers turned into greenish color 😀

In a large bowl, combine chickpeas, capsicums, feta cheese and lemon zest. Toss to combine.  Pour 2 tbsp olive olive and lemon juice over the mixture.

Add some fresh mint and parsley; season to taste with grounded black pepper.

You can serve it immediately, but I heartily recommend to leave it  for 30-60 minutes to marinate.

Enjoy!

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