Recipes

A place for things I like to cook.

Beluga Lentil Salad

Add 4 parts cooked beluga lentils to 1 part each of diced carrot, cucumber and finely diced onion.
Mix with olive oil, salt, oregano, lemon peel, acid of choice, sweetener of choice, and minced garlic to taste.

Beetroot Feta Salad

Add 6 parts boiled, then peeled and diced (0.5 cm) beetroot with roughly 2 parts diced (0.5 cm) feta and 1 part finely minced onion to a bowl.
Add olive oil, salt, cinnamon, minced garlic and white or rice vinegar to taste.
Mix until some of the feta merges into the sauce and makes it stick to the other ingredients.

Chickpea Salad

Cover broccoli with boiling water to lightly blanch.
Add a large can of chickpeas, a thinly sliced onion (cut root to tip), and blanched broccoli to a bowl.
Mix with olive oil, salt, cumin, Chinese black vinegar, Sriracha or chili oil, and minced garlic to taste.

Honey Mustard Dressing

Add 1 part honey, agave syrup, or sugar syrup to 1 part mustard.
Add salt, pepper, minced garlic, herbs, and, most importantly, essence of vinegar (e.g. Kühne Essigessenz).
Slowly add lots of olive oil while whisking to form a proper emulsion, almost as viscous as mayonnaise.
Combine with well dried salad ingredients of choice and kneed until well combined.