Barley and Vegetables salad

  Hello, lovely readers. I miss blogging, baking cakes whenever I want.. Honestly, I have no idea how some new-mums  manage to post often. May be their husbands or sisters cook, take photos and then write posts. 😀 Even if you don’t know what mom has been up to all day, just believe me she is often so busy! There are endless tasks – feeding, playing, caring, plus laundry, cooking.. Motherhood turned out wonderful, emotional, sometimes crazy and difficult; so I still need to organize this new life somehow..
 I have always wanted to prepare those colorful and beautifully arranged on a plate salads, that I’ve seen million times on the Internet, but never get a chance to do. Finally, few months back I made it (haha, exactly months, not even weeks). This delicious salad is super healthy and extremely easy to prepare plus it can be made ahead and then reheated, if you wish. I prefer it’s served warm over chilled.
barley-vegetables-salad

Barley and Vegetables salad

  • Difficulty: super easy
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Ingredients
pearl barley, cooked
roasted red and yellow pepper
roasted eggplant
cherry tomatoes, sliced
feta
olives, optional
sliced red onion, fresh or pickled
fresh chopped parsley
pine and pistachio nuts, chopped, optional
Dressing
lime or lemon juice
EV olive oil (or your fav veg oil)
salt, pepper to taste
Method
  1. Arrange barley and all other ingredients on a large serving plate.
  2. In a small jar combine dressing ingredients, shake well and pour over salad.
Enjoy!

Persimmon&Jamon Salad for Women’s Day

Today, March 8th, many people are celebrating International Women’s Day across the globe. Of course, each country have their own means of celebration, special traditions and demonstrations, gifts and food. In my home-country (Russia) this day even is a public holiday. It is also another good day/reason to call your mother, sister or a friend and say how much they mean to you, or celebrate a woman who has always inspired you. And why not to rise a glass for yourself? 😉Persimmon&jamon Salad

 This elegant salad can be served as a tasty fare for the Women’s Day. You need only few minutes literally to assemble and serve the salad. Salty dry-cured meat and tender persimmon slices go perfect together here. Impress your guests or and simply enjoy it yourself.ProsciuttoSalad with persimmonProsciuttoSalad with persimmon and pomegranate seeds

Salad with persimmon&jamon

  • Servings: 2
  • Difficulty: very easy
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 Few shavings of parmesan or grana padano cheese make the salad only better.
Ingredients
4 thin slices jamon serrano (or prosciutto)
10-12 thin slices persimmon (from a quarter)
2-3 tbsp pomegranate seeds
200-300g small arugula leaves
2 tbsp pistachios, chopped
Dressing
2 tbsp EV olive oil
2 tsp pomegranate molasses
freshly ground black pepper, to taste
sea salt, to taste
Preparation method
  1. Arrange 2 slices of jamon and 5-6 slices of persimmon on each plate. Sprinkle with pomegranate seeds.
  2. Top with arugula leaves. Mix ingredients for the dressing, drizzle the salad and sprinkle with nuts.
Enjoy!
recipe found here (in Russian)

Russian Winter Salad (Olivier salad)

 This salad is a traditional dish in Russian cuisine, and most of the time it is associated with New Year celebration, when it’s always served on a festive table along with another popular salad – “shuba”.

 The very first and original version of this salad was invented in the beginning of 1860s by chef Lucien Olivier, who was the owner of the renowned Moscow restaurant “Hermitage”. “Olivier Salad” quickly became popular among restaurant visitors, the salad brought him a great fame and became the signature dish. The recipe and especially the dressing was kept in a big secret, and unfortunately the fact is that the exact recipe is still unknown. But according to some notes, it’s known that the salad contained hazel grouse, veal tongue, black caviar, fresh salad leaves, crayfishes or lobster, some pickled, fresh cucumbers, capers and boiled eggs. And the secret dressing was prepared from fresh raw eggs, some secret herbs and olive oil. 
 As you can see, all ingredients were posh and expensive. So, lately during Soviet time, these fine ingredients were replaced by cheap and widely-available, like boiled kolbasa (bologna sausage) or meat, boiled potatoes and carrots, pickled cucumbers and peas, dressed with store-bought mayonnaise instead of home-made French dressing. Such simple and nourishing salad was widely-popular, and soon it became a staple and traditional dish of Soviet holiday dinner, and particularly of New Year’s Eve. Lately, it’s even got a second name – “Winter Salad”. Beyond Russia this salad is often called as “Russian Salad”.Russian Winter salad
 Nowadays, the salad is still a traditional part of New Year celebration, but there are lots of versions – with boiled beef or chicken, beef tongue, fish and caviar, fresh or pickled cucumbers and so on. My recipe is a common version of the Winter Salad – with boiled beef, pickled cucumbers and mayonnaise. It’s a little bit on a dark/unhealthy side of my diet 😀 but consuming it on the holiday dinner is also a part of Russian tradition, so eating it once a year don’t make anyone fat. 🙂 Enjoy!
Olivier or Russuian Winter salad

Russian winter salad (Olivier salad)

  • Servings: approx 8
  • Difficulty: easy
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You can garnish the salad with some peas and chopped dill or parsley.
*Add more cucumbers if using small gherkins.
Ingredients
350g beef (one whole piece, without any bones)
300g/ 2 large potatoes
1 large or 2 medium carrot
4 medium eggs
4 medium pickled cucumbers*
1/2 medium brown onion
1 can of green pea
mayonnaise, to taste
salt, to taste, optional
Method
  1. In a pan, put meat and cover with cold water, bring to boil, reduce the heat to medium, cover and simmer for about 50 minutes or until meat is ready. Completely cool and cut the meat into small cubes (about 1 cm).
  2. In another large pan, put potatoes and carrot in their skin, cover with water, bring to boil, reduce the heat to medium, cover and simmer until veggies are soft. Cool, peel and cut into small cubes (about 1 cm).
  3. In another pan, hard-boil eggs. Also cut into cubes.
  4. Finely chop the onion, put in a bowl, drizzle with some apple vinegar and cover with hot water. Leave for 15 minutes, then drain.
  5. Also cut the cucumbers into small cubes.
  6. In a large serving bowl, add all ingredients along with drained peas. Dress with mayo to suit your own taste.
You can keep the undressed salad in the fridge up to 2-3 days.
Enjoy Russian Winter Salad!

Vinegret

 Merry Christmas to you dear reader, to all amazing foodbloggers and friends, to all lovely people who is celebrating this bright and warm holiday!

 I’m sharing with you this wintery salad, that’s very popular and loved among Russians. It’s a vegetable salad, that usually served cold as a starter (before the main course) or lots of people would like to have a huge bowl of this salad any time during the day.

 Similar salads were known already in 19th century, which were made from boiled vegetables and dressed with oil and vinegar. The name ‘vinegret’ came from French word “vinaigre” – vinegar. The legend says that during the reign of Russian tsar Alexander I, French chef Antoine Careme was working for the Russian court and once he saw how Russian cooks prepared a vegetable salad and dressed it with something similar to vinegar. He wanted to know what was the dressing and asked ‘Vinaigre?’. As for cooks, they thought the chef named the salad itself.. Since then the salad became known as ‘vinegret’.Vinegret-Russian salad
 The salad is very simple itself and easy to prepare, it consists of few main and irreplaceable ingredients: beetroot, potato and carrot. Plus some points below and you can make it too:
-you can either boil beets and potatoes or bake it (in their skins);
-green canned peas are added most of the time, but you can skip it;
-not the least ingredient – pickled cucumbers or cabbage, you can use one of it or both;
-chopped fresh onion can be omit or replace with spring onions;
-some chopped fresh dill make the salad only better;
-dress it simply with aromatic sunflower oil (or olive oil), some vinegar is optional.
 All vegetables should be cut into small cubes (0.5-1cm). And the quantity is next: 1 part beets+1 part potatoes+1/2 part carrot+1 part pickled cucumbers or cabbage (I prefer and recommend 2 parts)+1/2 part peas+1/3 part onions.
Vinegret (modern presentation)
Moreover, today is a big day for Fiesta Friday party! It’s #100! I absolutely love it and enjoy it every time, so many recipes and lovely bloggers, fun and chat! Let’s party!!!

Vinegret

  • Servings: 4-6
  • Difficulty: easy
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*Cucumbers shouldn’t be too sour or too sweet.
**Try to buy Russian pickled cabbage (it should be crunchy!).
***I used small can 200g, drained weight 140g.
Ingredients
1 medium beetroot (300g)
300g potatoes
1 medium carrot
6 small or 2 medium pickled cucumbers*
200g Russian pickled cabbage**
1 small can of green peas***
small bunch of fresh dill, chopped
extra virgin olive oil, for dressing
salt and black pepper, to taste
Preparation method
  1. In a large pan, add cold water, put beetroot, potatoes and carrot (don’t peel them). Bring water to boil, reduce heat to low-medium, cover with a lid and simmer for 1 hour or until veggies are soft and ready. Drain, leave to cool completely. Peel veggies and cut into small cubes.
  2. Cut cucumbers into small cubes.
  3. In a large serving bowl, mix all vegetables with peas and dilll. Season with salt and pepper, dress with oil, stir to combine and serve.
Serve vinegret with sliced rye bread. Enjoy!
Russian vegetable salad -Vinegret

Radish-Cucumber salad

 Many of you already greeted the autumn season and began to bake various apple pies and cook hearty dishes. Autumn signs have been also trickling into Dubai, but slowly and it is still summer-like days here with plenty of strong sunshine during the day-time. Mornings and days, though still warm and sunny as usual, have been followed by lovely and cool evenings. Despite of all hot days, it’s a big advantage of living near the Gulf: we can enjoy the sea and sand any time over the year long. That’s what we did one afternoon – went to a beach. But before the joy of swimming in the sea, I prepared a very simple, light and fresh, and crunchy salad. It needs only few ingredients including beautiful radishes, which I found at local supermarket and just couldn’t resist picking up a huge bunch.Radishes-Cucumbers-Spring Onion

As you can see, the recipe is V-E-R-Y simple: all you need is lovefresh sliced cucumbers and bright radishes, chopped spring onions, some seasoning and sour cream!

Radish-Cucumber salad

 I like this salad. It reminds me summer holidays: staying at parents house, fun of gardening and eating lots of fresh veggies and berries. And for that reason I decided to mix up vegetable slices with traditional Russian dressing – sour cream, instead of olive oil. Simple and well-loved. Be generous with spring onion!  You may also add some chopped dill, if you wish.
Radish-Cucumber salad (with sour cream dressing)
 Don’t be sad if the summer is over in your place, I will post autumn recipes soon {more pie recipes are on the way..} Thanks for reading and Stay turned! 🙂