Roasted butternut squash and puy lentil salad

Roasted butternut squash © dan and tuesday

Roasted butternut squash © dan and tuesday

Wow, has it been more than a year since we’ve done anything on this blog?

A quick update since September 2010: we left Cardiff, UK to move to The Hague, Netherlands; bought a house and we’re having a baby this month! Plus, in July this year, I (Tuesday) started eating meat again! Maybe it was the pregnancy or maybe because I just want to re-discover (meat) flavours. I am now a carnivore after being an ovo-lacto vegetarian for nearly 12 years and pescetarian (vegetable and seafood diet) in the last 4 years. This means that we will be sharing more meat-based recipes that we like in this blog.

But not this recipe. Our first blog post this year is a vegetarian recipe. This warm salad recipe is from the Good Food magazine and is high in fibre, iron, protein, folic acid and vitamin C. It’s also low-fat, counts as your 5 of 5-a-day (it’s a British thing, click on the link to find out more), and also very easy to make. Win-win!

Roasted butternut squash and Puy lentil salad © dan and tuesday

Roasted butternut squash and Puy lentil salad © dan and tuesday

You need:

  • butternut squash, regular size of about 1 kg, diced
  • 2-3 tbsp extra virgin olive oil
  • garlic clove, crushed (I love garlic and I probably put in about 6 cloves but you can only put 1 or 2, if you don’t fancy it)
  • 2 tsp thyme leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard
  • 1-2 tbsp of water
  • 2 x 400g tin of Puy lentils, drained and washed in water
  • small red onion, sliced
  • 100g of baby spinach
  • 150g cherry tomatoes, halved
  • toasted pumpkin seed (what we always have in our cupboard is pumpkin seed, sesame seed and sunflower seed toasted in tamari or soy sauce. It’s great topping for salad, soup or pasta dishes)
  • crumbly cheese like feta or Cheshire or whatever cheese you have leftover

What to do:

  1. Pre-heat oven to 200C.
  2. In a roasting tin, toss the butternut squash, garlic, and thyme in 1 tbsp extra virgin olive oil. Roast for about 30 mins until it’s they are tender and slightly charred.
  3. Make the dressing by combining balsamic vinegar, wholegrain mustard, water and the rest of the extra virgin olive oil.
  4. Assemble salad by combining Puy lentils, baby spinach, red onion, and cherry tomatoes. Put the dressing and toss.
  5. Top with roasted butternut squash, crumbly cheese, and toasted seeds.
Advertisements

Squid, pine nuts and parsley

Squid on the gridle © dan and tuesday

Squid on the gridle © dan and tuesday

Since Dan is working from home getting his syllabus ready before the academic year starts, he is also the designated cook. He makes such lovely dinner that I don’t complain when I do the tidying up after. It’s only fair, I guess.

Today’s special is doing something with the squid in the freezer. I wish I know how to make adobong pusit so I can give Dan the recipe. The truth is that I am probably one of the few Filipinos who cannot adobo anything.

Squid on the gridle © dan and tuesday

Squid on the gridle © dan and tuesday

Back to the squid. Dan prepared the squid by removing the tentacles and opening it up. Dan marinated it in olive oil, freshly ground cumin, cumin seeds, lemon zest, salt and pepper for about 2 hours.

squid on the gridle © dan and tuesday

squid on the gridle © dan and tuesday

Lay the squid flat but after a couple of minutes, they start to curl. Nice!

dicing cucumber © dan and tuesday

dicing cucumber © dan and tuesday

Dan served the squid with a lovely low-carb version of tabbouleh. It’s from The Low-Carb Gourmet cookbook by Karen Barnaby. It lemon-y dressing really complements the squid.

dry roasted pine nuts © dan and tuesday

dry roasted pine nuts © dan and tuesday

For the salad:

  • 125 g of fresh flat-leaf parsley, finely chopped
  • 60 g fresh mint leaves, chopped
  • 60 g fresh tomatoes, chopped
  • 40 g cucumber, diced
  • 2 spring onions, chopped
  • 75 g pine nuts, dry roasted
freshly squeezed lemon juice © dan and tuesday

freshly squeezed lemon juice © dan and tuesday

Dressing

  • 2 tbsp lemon juice
  • 1/2 tsp garlic, finely chopped
  • 1/4 tsp salt
  • 5 tbsp extra virgin olive oil
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cinnamon

What you need to is to combine the salad bits in a big bowl, combine the ingredients in another bowl, and then dress the salad. That’s it! A nice and light dinner that’s perfect for a summer evening.

Smoked mackerel with horseradish dressing

Smoked mackerel, apple and potato horseradish salad © dan and tuesday

Smoked mackerel, apple and potato horseradish salad © dan and tuesday

Who would have thought that mackerel and apple would work together? But it sure does in this dish. It’s gorgeous and light and contains two of my favourite foods: mackerel and watercress.

crispy apples © dan and tuesday

crispy apples © dan and tuesday

I’ve never actually made this dish; Dan always makes it for us. I like it that way because I can just sit and wait for one of my favourite meals be handed to me 🙂

This dish is from Good Housekeeping’s easy to make low GI cookbook that is now permanently in our kitchen. It serves 4 as a starter but to be honest between the two of us, we can easily finish this off as a main course.

flaking mackerel © dan and tuesday

flaking mackerel © dan and tuesday

You need:

  • 350g new potatoes, washed, cooked, boiled for about 15-20 mins
  • 2 tbsp horseradish sauce
  • 2 tbsp crème fraîche
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 crispy apples
  • 2 smoked mackerel fillets, skinned and flaked
  • watercress

Smoked mackerel and apple salad (iPhone) © dan and tuesday

Smoked mackerel and apple salad (iPhone) © dan and tuesday

What to do

  1. Roughly chop the cooked potatoes and apple.
  2. In a large bowl, mix potatoes, apple, smoked mackerel, and watercress.
  3. Mix the horseradish sauce, crème fraîche, lemon juice and oil. Season with freshly ground pepper.
  4. Toss the dressing with the rest of the ingredients and serve!

Calories: 320  Fat: 23g  Carbohydrates: 22g  Salt: 0.7 g

What I’d like to try next time

  • I’d like to use less potatoes and more mackerel for less carbs and more protein
  • Try wholegrain Dijon mustard for the dressing
  • Try green apples

There are a few more photos of this dish and making this dish on flickr.

Warm goats cheese salad with asparagus

I got this recipe from a course at Cordon Vert and this is one of the very few recipes that I still use with only minor tweaking because Sarah Kearns’ recipe is already perfect!

You will need:

  • 200 g thin asparagus
  • 40 g walnut halves
  • 1 pc medium orange (rind and juice)
  • 1 tsp rock salt
  • 1 clove garlic
  • 3 tbsp olive oil
  • 125 g goat cheese log with rind
  • 1 tsp Sichuan peppercorns, toasted
  • 1 tsp fennel seeds, toasted
  • 3 tbsp clear honey
  • 2 tbsp groundnut oil
  • 1 tsp tamari
  • 1 tbsp sesame oil
  • 1 small cos lettuce
  • 100 g wild rocket

What to do-

  1. Pre-heat the oven to 200˚C.
  2. On a baking tray, place the asparagus, walnuts, orange rind, garlic, salt, and olive oil. Roast until the asparagus starts to char in places – about 15 minutes.
  3. Mix and then grind Sichuan peppercorns and fennel seeds- don’t forget to toast them before grinding! I just use mortar and pestle for this. Mix the spices with honey.
  4. Slice the goats cheese log into 5 circles (you can keep the rind). Place the slices on a tin foil. Drizzle honey mixture over the cheese. Leave to marinate for 1/2 hour and then grill goat cheese until bubbling.
  5. Mix orange juice, tamari, sesame oil and groundnut oil together for the dressing.
  6. In a salad bowl, place the cos leaves and rocket. Put the roasted asparagus and walnuts on top. Add grilled goat cheese to the salad then drizzle dressing.
  7. Enjoy 🙂

Watercress pesto

Here’s something you can do with a bag of watercress salad. I really can’t remember the measurement. You just have to check for consistency and taste as you whizz everything.

You need:
100 g (or more) watercress
4 tbsp pine nuts
2 cloves garlic
50g freshly grated parmesan
4 tbsp extra virgin olive oil (or more depending on the consistency)
a little squeeze of lemon
salt & pepper to taste

What you do:
All you need to do is get a decent food processor and whizz everything!

I recently bought a magimix compact which is just the right size for my small flat. It’s more pricey than some food processors but it’s worth it!

Live Salad!

Today, I bought a living salad from the supermarket. I tried this once before, and it flopped worse than a Nicole Kidman movie. Dead within a day or two. But I thought I’d give it one more try. Well, it’s still standing up straight almost twelve hours after arriving in my kitchen. But I’ll keep an eye on it and report on its tenuous attempts at clining onto life. Check back to this blog to witness the ongoing, poignant struggle of a bunch of little plants fighting for their lives against the twin demons of inadequate sustenance and me putting them in a cheese and pickle bap from time to time. I’m not very good at keeping plants alive, but maybe the promise of cheap food will be a good incentive to try harder.

For those of us who live in garden-less flats with barely a window to show for it (I don’t need your pity, really), salad still in its soil is a little piece of farming experience brought into your very home. OK, that’s a bit much – it just seems more authentic and natural than those machined, air-tight salad bags they sell in their millions every day, which wilt and sag the minute the polythene bubble is burst. I hope it lasts. Watch this space…

Salmon salad with chilli and coriander dressing


This is a “Tuesy cheats” (á la Delia) salad recipe. Ingredients were bought ready made (all from Marks & Spencer) and I am not ashamed of it!

Dan and I had this for lunch on Saturday. It was a really good summer lunch.

I used:

  • bag of salad
  • 6 pcs of crab stick
  • a pack of Arbroath Hot Smoked Salmon Flakes
  • Chilli and Coriander dressing

Just put everything together and serve! 🙂

Sweet chilli egg noodle salad

The recipe I have here is based on what I had (left over) in my fridge but really you can make this egg noodle salad with anything you fancy eating 🙂

Ingredients (all estimation)

  • 2 blocks of dried egg noodles
  • cooked and peeled prawns
  • 2 celery sticks
  • 2 spring onions
  • carrots
  • pak choi
  • garlic
  • oyster sauce
  • vegetable oil
  • sweet chilli sauce


What to do:

  1. Put noodles in a big bowl and then cover with boiled water. Cook for about 7 – 10 minutes. Drain it and wash with cold water so it will stop cooking.
  2. Steam the pak choi or cook it with garlic and a bit of oyster sauce.
  3. Add all the veggies in the noodles.
  4. Lastly, mix the sweet chilli sauce.