Lebanese Tabbouleh Salad

Since I am still detoxing my body after the Easter holidays, I thought I should share a Lebanese salad recipe my sister used to make all the time and which I started to make after tasting it. It's a very easy to make salad, affordable and very healthy making it a perfect spring salad.

The tabbouleh salad is one of the most known Lebanese foods and it's served with starters such as humus paste, falafel and the like. I sometimes serve it next to humus but most of the times I serve it with lamb because it makes a perfect side salad.

What you need is:

-3-4 big bunches of parsley
-3 tomatoes
-1 red onion
-3 table spoons couscous (you can also use buckwheat )
-1 cucumber
-2 lemons
-1 table spoons oregano
-1 table spoon mint
-3 table spoons olive oil
-salt and pepper to taste

Boil the couscous until soft, strain it and leave aside. I prefer couscous to buckwheat, i think it's more tasty, but you can use any, it all depends on your taste.

Wash the parsley... CONTINUE READING

5 Best egg salads made with Easter leftover food

So you have all those hard boiled eggs that you colored in all colors of the rainbow for Easter. I know I have a lot left over because I made 30 of them this Easter ( don't ask me why, I just got carried away and used a whole carton of eggs....). But since I hate wasting food, I used them in all sorts of salads which I nicely decorated and brought around to my family and friends when I was visiting.

Do the same and use the recipes I listed below to make delicious egg salads with the left over eggs and food from Easter. I usually make them by eye, meaning i never calculate quantities added, I just add whatever I have around. Leave the salads in the fridge 2-3 hours before serving to allow flavors to mix.

 Here is a list of my favorite ones:

1. Shrimp egg salad
I love this salad, I have to say it's my favorite of all because I love sea food. The best part about this salad is that you can use not only hard boiled eggs but also devil eggs.....

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5 Ways to make Deviled Eggs

Devil eggs or stuffed eggs are a very easy to make, affordable and a must have appetizer on any festive table.

There are many recipes on how to cook these delicious treats, I prefer to make a few of each, that way my guests have options since some tolerate cheese better than others or some prefer it without any type of meat.

I wrote before how to cook the perfect boiled egg. This is very important because if you can't peal the egg properly they won't look good on the platter. So take a minute to read and follow the instructions on how to properly boil eggs before you go on with the devil eggs recipe.

I usually don't measure the quantities i use for the stuffing, just keep in mind that the mustard and sour cream are used to bind everything together so it usually takes about 1-2 table spoons ( for 6 eggs). The mix between the egg yolks and the other main ingredient should be half-half but if you prefer differently, go ahead and do it your way. And keep tasting!

So here they are, 5 different stuffing for devil eggs:

1. chives, mayonnaise & mustard
For this stuffing you don't need to add half chives-half egg yolks, you can use the chives just to flavor the yolks. I like it half and half though.... CONTINUE READING

Warm mushroom and spinach salad

This is a delicious recipe which you can make quick and serve it either as a salad, appetizer or as a side to your main meal. It has a low calories count, is low in cholesterol and high in fibers what makes it a perfect meal when you are trying to lose a few pounds.

Add croutons and chicken breast and it becomes a delicious light main course.

What you need is:

• 100 grams fresh spinach
• 200 grams Champignon mushrooms
• a quarter of an avocado
• 1 table spoon olive oil
• 1 table spoon soy sauce
• 2 table spoons mustard
• 1 table spoon sesame seeds
• salt, pepper and chili flakes to your taste

Wash the spinach and tear it in pieces.... CONTINUE READING

I found this recipe in one of the cooking books my husband brought home from work and got stuck in my mind because it seemed so fancy and so easy to make at the same time. I knew it'll be a hit and it was.

There are not many ingredients in this recipe but nonetheless it is very tasty. Usually, a galette has a round shape, like a pizza almost, but i like to have it shaped like a rectangular because it fits in my baking trey and when served looks more posh.

 

What you need is:

• 2 sheets of puff pastry cut in half
• 1 kg peeled and seeded pumpkin
• 300 grams sour cream
• 300 grams sweet chilli sauce
• 100 grams goat cheese
• sunflower or olive oil
• salt and pepper

Preheat the oven to 200 degrees C. Cut the pumpkin in 5 centimeters pieces and place them on a baking tray covered with aluminum foil and.... CONTINUE READING