Orange Arugula and Pistachio Wheat Salad

Orange Arugula and Pistachio Wheat Salad 1.1 Since the beginning of the year I have been eating more or less lightly. I feel encouraged to continue and that’s why I have come up with this Orange Arugula and Pistachio Wheat Salad. Continue reading

After a milestone birthday party this last Saturday, I had not energy on Sunday to stand for too long in the kitchen but I wanted something light and fresh in taste. Unfortunately this year seem like the fondue and other Swiss melted cheese meals are not present. I know I have already talked about the weather in my last post but our environment is so important, and I am worried about such high temperatures and crazy weather. Last year, despite not really having summer weather, it was recorded as one the warmest (if not the warmest) years. At least the warm weather continues for the next few weeks, being outside celebrating carnival time will be more enjoyable… especially when, like some of my friends, it’s almost a celebration marathon: each weekend, from Friday to Sunday plus the week of the carnival of Bellinzona.

 

 

Orange Arugula and Pistachio Wheat Salad

 

Recipe for 4

Prep time: 15 min

Cook time: 10 min

 

Ingredients:

300 g precooked wheat

3 organic blood oranges

2 generous tbsp. chopped parsley

2 handfuls arugula

3 tbsp. olive oil

1.5 tbsp. balsamic vinegar

4 tbsp. roughly chopped pistachios

Boiling water

Salt and pepper

 

Recipe:

Trim the extremities of the blood orange. With a knife peel the skin of the orange following the contour with the blade of your knife. Cut the orange segments by slicing along the membrane of the fruit. Cut each segment in half. Repeat with the other oranges.

Bring two times the volume of wheat in salted water to a boil. Add the wheat along with the orange peel of 1 orange. After 10 minutes remove the pan from the fire, drain if necessary and remove the orange peels.

While the wheat is boiling make the dressing by mixing the olive oil, balsamic vinegar, salt and pepper. Add the dressing to the wheat while it’s still warm. If you want you can either let the wheat cool or serve it straight away (with the rest of the ingredients of course).

In a bowl mix the wheat with the parsley, the oranges and the arugula. Sprinkle the pistachios on top and serve.

Winter Barley Salad

Winter Barley Salad 3It was nice to spend a few days on the lighter side after the Christmas holidays. The food was delicious there but I missed having my usual load of veggies. I spent one week eating things I like but filled with good stuff. Continue reading

I know that Fabio, a friend of mine went through a one week juice detox. It’s a good thing but personally I like to use as many sense I can when I eat. I guess my admiration towards Fabio is even greater because I know the passion of good food is something we have in common.

The other day I was reading through blogs and I saw The Paddington Foodie’s recipe of “Roasted Beetroot and Carrot Salad With Puy Lentils, Rocket and Feta” : I felt a craving for the carrot beetroot combination. With my head in the kitchen cupboard I was looking for ideas, when I found some barley and began putting this recipe together. In the end this recipe came together very spontaneously. I like these moments because I am always curious to taste the end result.

Winter Barley Salad 1

Winter Barley Salad

 

Recipe  for 2-3

Prep time : 15-20 minutes

Cook time: 35-40 minutes

 

Ingredients :

60 g pearl barley

200 g carrots

1 small onion

½ tsp thyme

3 tbsp olive oil

Salt and pepper

1 tbsp cider vinegar

1 orange

150 beetroot

1 tbsp chopped fresh parsley

1 small handful roughly chopped walnuts

 

Recipe:

Preheat oven at 220°C.

Put the barley into a pan and add four times its amount of water with some salt. Bring to a boil, cover and cook on low heat for 35-40 minutes (water should have absorbed by then).

Peel the carrot and quarter them. Cut into pieces of about 3 cm. Cut the onion in half and then each half into four parts, divide them up. I an oven proof dish add the carrots the onions 1 tbsp olive oil, dry thyme, salt and pepper. Mix and place in the oven for about 30 min, until they are lightly charred.

For the dressing mix the tbsp cider vinegar, 2 tbsp olive oil, salt and pepper.

Cut the beetroot into cubes of 1.5 cm. With a knife remove the orange peel and cut out each section. Divide each section in two.

Once the carrots and the barley are ready mix them with the beet root, the orange, the parsley, the walnuts and the dressing. Toss and serve.

 

Rice Medallions with a Sweet and Sour Salad

Rice Medallions & Sweet and Sour Salad 5I didn’t spend too long in the kitchen for Christmas but today, besides packing my suitcase I decided I would spend a little time cooking something I like. Continue reading

I went to the usual cupboard where the cookbooks are piled up in lines and after removing three quarters of the collection I found a piece I had totally forgotten about. It’s a book on vegetarian recipes and it comes from a Swiss brand which also makes cookbooks: Betty Bossy. I have already taken a few of their recipes and if you want to know more about it you can visit their site at bettybossy.ch (unfortunately the site is only in either French or German). I took this recipe and adapted it to the season and to my taste.

Rice Medallions & Sweet and Sour Salad 1

 

Rice Medallions & Sweet and Sour Salad 3

 

Rice Medallions with a Sweet and Sour Salad

Recipe for 2

Prep time: 20 minutes

Cook time: 25-30 minutes

 

Ingredients:

100 g rice (Arborio or Carnaroli or other risotto rice types)

2.5 dl water

2 small to medium carrots

1 orange

1,5 tsp honey

1,5 tbsp white wine vinegar

2 tbsp oil

1 red chili

6-8 roughly chopped walnuts kernels

40 g sbrinz

1 small bunch herbs (I used parsley, thyme and chives)

1 egg

25g flour

1 tbsp oil

 

Recipe:

Rinse the rice under water and place it in a pan with 2.5 dl water. Bring to a boil and cook on a low fire until done, about 15-17 minutes. Set aside.

Peel the carrots and slice them lengthwise. From those long slices cut long and thin strips. Cut the top and bottom part of the orange. Following the shape of the fruit, remove the skin with a knife. With your knife now cut into the orange to remove the sections.

Thinly chop the chili.

In a bowl mix the honey, vinegar, olive oil, salt and chili. Add to the carrots and orange and leave to macerate for about 30 minutes.

Thinly chop the herbs.

Add the flour to the rice, mix and add the cheese, the egg, the herbs, 1 tbsp olive oil and pepper to taste. Divide into portions and shape into little patties.

Heat oil in a pan and add the medallion to brown on each side, 3-4 minutes per side.

Serve warm with the carrot and orange salad garnished with the walnuts.

Chocolate Almond and Orange Cookies

Chocolate almond and orange cookiesWhile I was doing my groceries I passed in front of the discounted Easter chocolate bunnies and I felt an urge for chocolate. Normally I try to avoid looking at those guilty pleasures but once in a while I allow myself. I ended up getting a couple of dark chocolate bars to make some cookies. The biscuit and/or cookie is actually a very old recipe which was invented for practical purposes: such food could be carried around and could be easily stored. Because of its practicality, the recipe was very popular among sailors, even back during the Egyptian and Roman times.
Continue reading


Chocolate Almond and Orange Cookies

Makes about 14 cookies

Prep time: 10-15 min

Cooking time: 8 min

Ingredients:

200g dark chocolate

100g flour

¼ tsp bicarbonate

Pinch of salt

80g soft butter

100g sugar

Zest of a small orange


Recipe:

Heat oven at 180°C.

Melt half of the chocolate in a bain-marie and roughly chop the rest of the chocolate into chocolate chip size.

Mix the flour, the bicarbonate and the pinch of salt.

Mix the soft butter and the sugar, add the eggs and the melted chocolate.

Add the flour, bicarbonate and salt to the rest. Do not stop mixing.

Add the ground almonds, the chopped chocolate and the orange zest. Mix with a spoon.

Take tbsp sizes and put them on a couple baking trays covered with baking paper. Put some distance between portions, the cookies widen quite a bit. Cover them with more baking paper and flatten them (either with another baking tray or by hand).

Place in the oven for about 8 min. Take the cookies out of the oven and let them harden for a couple of minutes.