vegan

Lemon- Basil Salad

Generally I am not a big fan of salads. When I was young, my mom used to put a lot of things in the salad (like cheese cubes, cucumber, tomatoes, and so on), but now I live alone I end up with lots of left overs from all the ingredients. So salads end up to be a bit more boring and often I am done after 5 bites or so.

This salad however is super simple as far as the ingredients go, but the combination of the chicken and the dressing made me fell in love. It still gives you some leftovers, but way less than a big filled salad.Lemon_Chicken_Salad_1.jpg

You will need:

  • small bag of cut iceberg lettuce
  • 5 cherry tomatoes
  • 1/4 of a cucumber
  • 1/4 of an avocado
  • 1 chicken breast (or use some vegetarian/ fake chicken strips)
  • handful of basil leaves
  • lemon juice (I use the bottled one, saves a lot of money)
  • dried coriander
  • cayenne pepper
  • garlic powder
  • olive oil
  • salt & pepper

Let’s get started!

  1. If your iceberg is not washed yet, do this first, so it can drain for a bit while prepping the rest.
  2. Slice the chicken breast into strips and put it in a zip-lock bag. Add a teaspoon of olive oil, 2 teaspoons of lemon juice, a pinch each of coriander, cayenne and garlic. Season with salt and pepper and close the bag. Now shake and knead it until the marinade is covering the chicken strips. Put aside. You can also do this the day before. Store in the fridge if you do so.
  3. Wash your cucumber and cherry tomatoes. Slice the cucumber in half and cut into little moon- ish shapes. Halve the cherry tomatoes. Slice 1/4 of the avocado into small cubes.
  4. Heat a skillet and add the chicken strips. You don’t need to add any oil! Bake on medium- high until brown on both sides. Turn in between and check if it is properly cooked before serving!
  5. Take all the basil leaves off the stem and wash. Then finely cut them and add to a small bowl. Add about 1/2 tablespoon of olive oil and 1 tablespoon of lemon juice. Season to taste with salt & pepper and whisk with a fork.
  6. Time to build! Add the vegetables to a plate or bowl, dress with the lemon- basil dressing and add the chicken strips. Enjoy!

Some suggestions for the leftovers:

  • Eat the rest of the cherry tomatoes/ cucumber as a snack
  • Use the tomatoes/ cucumber in another salad. A cauliflower couscous salad for example.
  • Mash the leftover avocado and put it on a slice of toasted bread with some salt on top, yumm!
  • Make caprese snack skewers with cherry tomatoes, mozzarella balls and some basil leaves (if you have some left)
  • Sub the iceberg for some cooked penne for a summer pasta salad!

What is your favorite salad? Is there any dish you don’t like at all?

Miek

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Cinnamon rolls

I really felt like making cinnamon rolls, as they are one of my favorite sweet pastries. The thing is, when making proper cinnamon rolls you need to wait several times for the dough the rise. But as I am a very impatient person I came up with these. Made with some puff pastry and ready to eat in 40 min or so (including baking).

I advise you to get a roll of puff pastry, since it makes the cutting and rolling really easy. You can use butter instead of margarine, but I wanted to make it vegan for a roommate :).

You’ll need:

  • 1 roll of cold puff pastry (I used the one from “Tante Fanny”)*
  • 1 teaspoon of softened margarine
  • 1 teaspoon of sugar
  • 1/2 a teaspoon of cinnamon

*The recipe is for 2 cinnamon rolls and you will have a lot of puff pastry left over afterwards. Underneath the recipe I have some suggestions for what you can do with that.

  1. While the puff pastry is still cold, cut two 1cm slices. Leave to soften these while you prepare the rest.
  2. Preheat the over to 200°C.
  3. In a glass mix the sugar and cinnamon.
  4. Assembling time: unroll a roll off puff pastry on a cutting board. With the back of a spoon, butter the whole strip. Leave the last centimeter uncovered. Do this with the second roll as well.
  5. Now place take your glass and scatter the cinnamon sugar over the buttered side. Roll it back up and place in a small oven dish.
  6. Bake for about 20 minutes. Keep an eye on them, as your oven probably differs from mine.

You can finish these with some simple icing (icing sugar+ water), it is a nice addition to the flaky pastry.

The left over puff pastry can be frozen (check the packaging to be sure yours can be too). You can also use it in other dishes like:

  • chicken pot pie
  • apple turnovers
  • pigs in a blanket
  • beef wellington
  • a tart, for example red onion and goats cheese
  • millefeuille
  • salmon en croute
  • more cinnamon rolls

Enjoy!

Miek.