Side dishes

Ritta’s dressing

Organic salad with avocado

This recipe has been kindly passed on to me from a friend of Ritta, a Finnish lady who lives in Pori. She called it Sinikka, to honour the name of her friend who firstly thought her this. So, I found it natural to honour Ritta’s name now.

The list of ingredients is quite long, though you will be rewarded with a zesty, garlicky, aromatic taste for all your salads, fishes, and oven roasted cut of meat. Enjoy.

Ingredients (for 1 bottle of dressing):
1 egg yolk
2,5 dl seed/unflavoured oil (sunflower, rapeseed, and so on. NOT olive oil)
1 dl red wine vinegar
1.4 dl white vinegar
¼ dl BBQ sauce (HP or other)
1 ½ sp. soy sauce
1 tsp. crushed garlic
1 ½ sp. garlic powder
1 sp. white pepper
½ tsp. of iodized salt
1 dl sugar
1 sp. mustard

Preparation:
Mix all the ingredients in a bowl and whisk them all together. The sauce will have a runny consistency and a slightly orange/brownish colour. Bottle it and store it in the fridge. Use it wisely on top of your portion, being the taste of it quite strong.

In case you want to keep it for longer than a couple of days, consider removing the egg yolk and reducing the amount of white vinegar to just a splash.

 

Thanks Geoff Peters for the pic 🙂

Red kidney beans and sausage

The best way to cook beans is with sausages, no jokes! I know this may sound gross to vegetarian, and I am the first to enjoy a beans salad (in some later post), but the salty and spiced texture of sausage is well coupled with the creamy texture of the beans; their flavours do mix perfectly together. By the way, this recipe is an excellent source of proteins, especially if you choose leaner sausages, for those of you interested in bodyfat loss or workout meals!

Cooking time: 20 minutes

Ingredients for 4 portions:
2 pork sausages
2 cans of red kidney beans of 400 gr each
1 onion
4 roma tomatoes
black pepper
extra virgin olive oil
2 tsp. paprika powder
½ tsp. cayenne pepper
½ tsp. of iodized salt

Preparation:
Switch on the fire at high. Chop the onion in small pieces and toss it in a pan with the salt, a generous grind of black pepper, the paprika powder, and the cayenne pepper. Add 2 spoons of olive oil; I am being conservative here because the sausages release some fat usually, according to how lean you choose them.

Put the pan on the fire and let it cook for 2/3 minutes, until the onions are gold (not brown). Cut the tomatoes in thin slices and put them in, you may cover with the lid for 4/5 minutes. In the meantime you can cut the sausages in pieces; they can be also made out of beef or any other ingredients, even vegetarian if you prefer to. I have just used pork meat as my personal taste.

To make things easier, you can open up and crumble them, then add them in the pan. Let the meat brown for other 4 to 5 minutes, it will also release part of the fat. Open the cans of kidney beans, drain the liquid inside, was and drain them again, then pour them on top of the sausages. Add a half glass of water now. You can cook them for other 10 minutes with the lid on top.

To be served with some bruschetta, or any other toasted bread. Are excellent also with some steamed vegetables aside.

Buon appetito! 

 

P.S.: thanks Nezemnaya for the shot!

Cauliflower salad

Gnam!

This is one simple salad that I am enjoying recently. The cauliflower has never been one of my favourite when I was kid, but you know, everything changes! I guess the only important direction is the spices we are going to use to season it. I like the lemon juice, some uses balsamico vinegar, your choice.

The quantity really depends on your pot and your good will. You may decide to boil the whole “head” and then store it in the fridge for day after or cut few florets out of it and boil them before eating, again your choice.
The recipe is going to be for 2 people, just to prepare 2 portions because I am quite sure you are going to have another one after the first 😉

Cooking Time:
it is actually 15 minutes from raw to mouth, plus another 10 in the fridge if you like them cold.

Ingredients (for 2 people):
1/4 cauliflower in florets
1 ts salt
grinded black pepper
a bit of chilli flakes
extra virgin olive oil
1/2 lemon

Preparation: 
Cut the “head” in florets, if you don’t know what is it, I have inserted a comfy link in the ingredients list. It’s also here, if you need it 🙂 To make everything blazing fast, cut the florets in slices, as you would do for mushroom. The thinner, the less they need to be cooked. You can do this while bringing to boil the pot with salty water.

The trick is there, it should be just enough water to submerge the cauliflower. no point in putting more water. Add a dash of grinded black pepper and a pinch of chilli flakes in the water. Yes, do it. The fire should be at medium/high.
When the water is boiling, toss the cauliflower in and cover with the lid. It should take no more than 10 minutes to make the cauliflower soft enough to be easily holed by your fork, in case you are not sure and want to “probe” them.

When they are done, drain them completely and place it in the salad bowl. In case you want them cold, put the whole bowl in the fridge for another 10 minutes. No worries for the steam, is not going to harm your fridge!
Season with lemon juice and a dash of oil on top.

Buon appetito!

P.S.: thanks Jeremy for the pic 😉