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Archive for the ‘salad’ Category

Things have been a little quiet at “The Pear Tree” recently. But we have been making lists of things we want to cook and things we have been practicing and  will be posting shortly. Another thing is that I keep forgetting my camera when we are at restaurants or markets or places where we have had amazing food. I am working on this, so hopefully more posts in the coming days. Here is a traditional Greek salad, without lettuce.

It was made for the night of the Eurovision song contest, for which we made food from a lot of countries. Bangers and Mash – UK, Goats cheese – France, Chorizo and Salchichon – Spain Smoked fish- Scandinavia and a shredded beetroot salad to represent the Ukraine, Moldova and other other eastern European countries. I love beetroot.The Greek Salad was dressed with fresh Olive oil from our friend Gabri’s mother. It is truly delicious.

Ingredients

  • fresh ripe tomatoes, chopped
  • 2 small cucumbers, diced
  • 1 small onion, sliced
  • feta cheese
  • black olives, pitted
  • oregano
  • olive oil
  • a little salt

Method

Chop the ingredients and mix together. drizzle with olive oil to finish and season with a little salt.

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Morcilla is Spanish blood sausage, or black pudding if you come from the island to the north of France that precedes its name with an adjective. This was simple and delicious.  Morcilla was bought it the biggest market in Madrid, to the north of the city in an area called “Cuatro Caminos”. Everyone says that the best Morcilla comes from and is eaten in Burgos, maybe it’s like Guinness and doesn’t travel. The Morcilla is simply sliced and fried in a drizzle of olive oil for about 5 mins. As it fries, you’ll get the aroma of cinnamon, onion and whatever other magical things they put in it… oh yeah, blood! Not one for the vegetarians.

Ingredients

  • Morcilla

for the salad

  • mixed leaves,
  • 1/2 red onion, sliced
  • handful of walnuts
  • some blue cheese
  • handful of raisins

for the dressing

  • 2 parts olive oil to 1 part balsamic vinegar
  • 1/2 tsp Dijon mustard
  • salt and freshly ground black pepper

Method

Fry the Morcilla for 3 minutes on either side in hot olive oil, serve on freshly sliced bread with the salad. Enjoy!

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Ok, I think I need to work on the name of this dish, but this is what I’m going with at the moment. I made it up last night, but it worked really well. Quantities are a little sketchy  but I will give you a rough estimate. Tasted really good and was really inexpensive. Also it’s a good one to make a lot of and then you have lunch the next day. I served it with a beetroot, red onion and pepper rice salad and sliced tomatoes.

Ingredients

  • 1kg of chicken wings

for the marinade

  • 4 tbsp of tomato ketchup
  • 3 tbsp of  dark soy sauce
  • 4 cloves of garlic (crushed with salt)
  • 2 tbsp of brown sugar
  • tabasco to taste

rice salad

  • 1 cup of basmati rice
  • 1 beetroot, cooked, diced
  • 1/2 red onion diced
  • 1/2 red pepper, diced
  • simple olive oil, white wine vinegar and mustard vinagrette
  • 1/2 tomato, diced

Method

for the chicken

Mix the marinade in a bowl, make it as spicy as you want… Then add the chicken, and stir with your hands. Leave the marinade for at least 30 mins in the fridge, but longer if you can. Cook them in the oven for about an hour at 200C or until they’re cooked.

for the rice salad


Prepare the rice as instructed on the packet. When it’s cooked drain and rinse with cold water until the rice is cold. Drain, then add the beetroot and other ingredients. Add vinagrette to taste.


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Not Greek Salad

This isn’t a Greek Salad apparently… Greek salad doesn’t contain lettuce, but it did go very well with the lasagne.

Ingredients

  • mixed lettuces
  • 1 small onion, sliced
  • black olives
  • nice tomatoes
  • feta cheese

for the dressing

  • 2 tbsp oliv oil
  • 1 tbsp good quality white wine vinegar
  • 1 tsp dijon mustard
  • salt and freshly ground black pepper

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Casa Mingo

Went for lunch on Sunday at the Asturian restaurant “Casa Mingo” here in Madrid. Sat on the terraza in the sunshine. “Casa Mingo” is a old Madrid favourite, it opened it’s doors in 1888. It still attracts swarms of people to sample the succulent chicken, simple salads and loads of Asturian cider to wash it all down with. The salads arrive in metal trays that are freshly wrapped with the dressings attached. It’s kind of like how all fast food should be. Apparently the cider is also brewed and bottled in house. If you are not familiar with the art of cider pouring in Spain, below is a photo I took in Asturias to illustrate, the inane unfocussed gaze is all part of it. Thoroughly recommend a visit if you’re in town.

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Coleslaw

Inspired by the fact that we still have a load of the home made mayonnaise in our fridge, I decided to make some coleslaw. I had totally forgotten about coleslaw… it was always something I had at school and was made for us at home, but I’m not sure I had ever made it myself before.

The best and only coleslaw anecdote I have (I bet that is the first time you have read those words today) was when we visited our French friend shortly after she had returned from living in Australia. She was so excited to prepare this “exotic” salad that she had discovered down under for us. Her excitement to see our reaction to the surprise salad immediately disappeared, like an excited spaniel that has brought a dead bird into the house, thinking he’s going to get a pat on the head and a treat. She couldn’t disguise her disappointment that coleslaw wasn’t a new phenomenon in our lives, but in fact a staple of our childhood  and we would much have preferred the foie gras.

So I made coleslaw last night and it was really great, especially with the home made mayo… and it’s full of raw vegetables so it can’t be bad for you…


Ingredients

  • 1/2 small white cabbage finely sliced
  • 3 carrots finely sliced into sticks
  • 1 apple finely sliced
  • 1 onion, finely sliced
  • 3 tablespoons of mayonnaise (or as much as you like)
  • 1 teaspoon of dijon mustard
  • salt an freshly ground black pepper to taste
  • flat leaf parsley to garnish

Method

Chop the fruit and vegetables very finely, mix the mayonnaise and the mustard, season to taste and garnish with flat leaf parsley.

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