Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

von | Juni 17, 2024 | CABBAGE, CILANTRO, COMFORT FOOD, DINNER, EASY, EVERYDAY, INTERNATIONAL, LUNCH, OMNIVORE, SALMON, SUMMER, UP TO 30 MINUTES, UP TO 750

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

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June 17, 2024 by Kimberly

Whip up this salmon flatbread for a delightful twist on dinner! Topped with crunchy slaw and a zesty cilantro yogurt sauce, it’s a fresh, flavorful favorite.

30 MINUTES

EASY

OMNIVORE

INT.

699 PER PORTION

COMFORT FOOD

EVERDAY

LUNCH
DINNER

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Step up your meal game with this savory salmon flatbread, a perfect blend of nutritious and delicious. It’s simple enough for a weeknight yet impressive enough for guests. The combination of tender salmon, crispy slaw, and creamy cilantro yogurt sauce on a soft flatbread base makes every bite a delightful experience, ensuring this dish will become a new staple in your culinary repertoire.

How to serve
Serve this salmon flatbread freshly made to enjoy its full range of flavors. It’s perfect as a light, standalone dinner or can be paired with a side salad for a more filling meal. The zesty cilantro yogurt sauce brings a cool contrast to the warm, crispy salmon, making it a hit for any season. For an added twist, pair it with a chilled glass of white wine or sparkling water.

How to store
Best enjoyed fresh, if you must store it, keep the flatbread, salmon, and slaw separately in the fridge. The cilantro yogurt sauce can be refrigerated in an airtight container for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
„Let’s make a piece of happiness“
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Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 4 1x
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Description

Recommended Equipment

  • small bowl
  • grater
  • medium-sized bowl
  • sharp knife
  • cutting board
  • tall container
  • immersion blender (or food processor)
  • large skillet
  • oven (or toaster)

Ingredients

Units Scale
  • 500 grams salmon filet
  • 4 flatbreads

MARINADE

  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/8 tsp grounded pepper
  • 1/8 tsp chili flakes

SLAW

  • 200 grams red cabbage
  • 1/2 cucumber
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt & pepper to taste

CILANTRO YOGURT SAUCE

  • 20 grams cilantro
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 100 grams yogurt
  • 2 tbsp cold water
  • 1/2 avocado
  • 2 garlic cloves
  • salt & pepper to taste

Instructions

  1. In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon each of smoked paprika, salt, garlic powder, dried oregano, and 1/8 teaspoon each of ground pepper and chili powder into a paste. Spread this paste over the salmon fillet and rub it in well. Refrigerate the salmon until further use.
  2. For the coleslaw, finely shred the red cabbage and place it in a medium-sized bowl. Quarter the cucumber, slice it, and add to the cabbage. Add olive oil, lime juice, salt, and pepper to the bowl, mix well, and set aside.
  3. For the cilantro yogurt sauce, in a tall container, blend cilantro (leave some leaves for garnish), lime juice, olive oil, 2 tablespoons of water, yogurt, avocado, and peeled garlic cloves into a cream using an immersion blender. Add salt and pepper to taste. Set aside.
  4. In a large skillet, sear the salmon on both sides for 2-4 minutes, depending on thickness, until slightly translucent inside. Remove the salmon from the skillet and place it on a plate to rest for a bit.
  5. Meanwhile, warm the flatbreads in the oven or on the toaster for a few minutes.
  6. Spread 1-2 tablespoons of sauce on the warm bread, add the coleslaw, then place a salmon fillet on top and slightly shred it. Garnish with some sauce, fresh cilantro leaves, green onions, and lime slices.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 30 min

Tomato Tarte Tatin

Tomato Tarte Tatin

von | Juni 15, 2024 | 30 TO 60 MINUTES, BASIL, DATE NIGHT, DINNER PARTY, DOUGH, FRENCH, INTERMEDIATE, SUMMER, TOMATO, UMAMI, UP TO 750, VEGETARIAN

Tomato Tarte Tatin

Tomato Tarte Tatin

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June 15, 2024 by Kimberly

Flip your mealtime with a stunning Tomato Tarte Tatin! Sweet, savory, and beautifully caramelized, it’s a showstopper that turns any meal into a special occasion.

45 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

586 PER PORTION

UMAMI

EVERDAY
DINNER PARTY

DINNER

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Transform your table with the vibrant colors and lush flavors of a Tomato Tarte Tatin. This dish offers a delightful twist on the classic French dessert, turning tomatoes into the star of the show.

How to serve
Serve this exquisite tart fresh out of the oven to enjoy its optimal flavor and texture. It pairs beautifully with a simple arugula salad dressed with balsamic vinegar and olive oil or a side of creamy goat cheese. Perfect for impressing guests at dinner parties or enjoying a luxurious weekend meal.

How to store
Cool any leftovers to room temperature before storing them in an airtight container in the refrigerator. This dish is best enjoyed within a couple of days to maintain its crisp pastry and juicy topping.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tomato Tarte Tatin
Tomato Tarte Tatin
Tomato Tarte Tatin
„Let’s make a piece of happiness“
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Tomato Tarte Tatin

Tomato Tarte Tatin

  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • garlic press
  • oven-safe pan
  • large plate

Ingredients

Units Scale
  • 1 puff pastry dough
  • 4 big tomatoes
  • 2 garlic cloves
  • 1/2 tsp dried thyme
  • 3 tbsp olive oil
  • 1 tbsp honey
  • salt & pepper to taste
  • 1 tsp fresh thyme
  • 30 grams parmesan

Instructions

  1. Take the puff pastry out of the fridge. Set aside.
  2. Preheat the oven to 220°C (428°F).
  3. Wash the tomatoes and slice them finely from the bottom. Peel and finely chop or press the garlic and mix it into a small bowl with 1-2 tablespoons of olive oil. Set everything aside.
  4. Roll out the puff pastry and place the oven-safe pan on top. Trace a circle around the pan and cut out the puff pastry accordingly. Set the pastry circle aside. Don’t discard the remaining pastry. You can either make a second layer of pastry for the Tarte Tatin or cut it into squares, place a cube of feta in the middle, wrap it up, and bake until golden brown in the oven. Topped with a bit of honey, thyme, and salt, you quickly create a simple snack 🙂
  5. Heat the pan and briefly sauté honey, olive oil, dried thyme, and salt until bubbles form. Then distribute the tomato slices in the pan, brush them with the garlic oil, and let them caramelize for about 1-2 minutes. Remove from the heat, top with freshly ground pepper, and lay the puff pastry circle on top. Tuck the edges slightly inward and press firmly. Prick a few holes in the pastry with a fork.
  6. Bake the pan in the oven on the bottom rack uncovered for about 25 minutes.
  7. In the meantime, coarsely grate or slice the Parmesan and pluck the fresh thyme leaves from their stems. Set aside.
  8. Remove the pan from the oven and let it cool for a few minutes. Then place a plate larger than the pan over the pan and quickly invert to turn out the Tarte Tatin onto the plate.
  9. Top the Tarte Tatin with Parmesan, fresh thyme, and pepper, and serve immediately. Enjoy your piece of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 25 min
  • Cook Time: 20 min

Sabich Sandwich

Sabich Sandwich

von | Juni 6, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, CHICKPEAS, CILANTRO, DINNER, EASY, EGGPLANT, EVERYDAY, HERBACEOUS, LUNCH, MIDDLE EAST, SPICY, TANGY, UP TO 750, VEGAN

Sabich Sandwich

Sabich Sandwich

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June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

40 MINUTES

EASY

VEGAN

MIDDLE EAST

721 PER PORTION

SPICY

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

How to serve
Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

How to store
Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Sabich Sandwich
Sabich Sandwich
Sabich Sandwich
„Let’s make a piece of happiness“
Print
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Sabich Sandwich

Sabich Sandwich

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • small bowl
  • garlic press
  • sharp knife
  • cutting board
  • hand blender (or food processor)
  • mortar & pestle
  • medium bowl
  • 3 small bowls
  • sieve
  • large pan

Ingredients

Units Scale

TAHINI SAUCE

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt & pepper to taste

MANGO SAUCE

  • 1 ripe mango
  • 1/8 tsp chili flakes

ZHOUG

  • 10 grams fresh cilantro
  • 5 grams fresh parsley
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 4 tbsp cold water
  • 1 garlic clove
  • 5 cardamom capsules
  • 3 cloves
  • 1/2 tsp cumin
  • pinch of pepper

TOMATE CUCUMBER SALAD

  • 100 grams tomatoes
  • 100 grams cucumber
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • some parsley leaves

ROASTED CHICKPEAS

  • 130 grams drained chickpeas
  • 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp salz
  • 1/8 tsp curry
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

EGGPLANT SLICES

  • 1 eggplant
  • 2 tbsp cornstarch
  • 2 tbsp ghee/clarified butter

OTHER INGREDIENTS

  • 2 pita breads

Instructions

  1. For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
  2. For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
  3. For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
  4. For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
  5. For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
  6. Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
  7. To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, APPETIZER, CRISPY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY, UP TO 750

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

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May 24, 2024 by Kimberly

Indulge in a heavenly white chocolate mousse, the ultimate creamy delight! Luxurious, velvety, and decadently sweet – perfect for any dessert lover.

75 MINUTES

ADVANCED

OMNIVORE

JAPANESE

701 PER PORTION

CRISPY
SPICY

DATE NIGHT

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

How to serve
Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

How to store
Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
„Let’s make a piece of happiness“
Print
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Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

Ingredients

Units Scale

SUSHI RICE

  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt

LIGHT SAUCE

  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)

DARK SAUCE

  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar

TEMPURA BATTER

  • 100 grams all-purpose flour
  • 100 grams corn starch (or potato starch)
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt

FILLING

  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)

OTHER INGREDIENTS

  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying fat (depending on your pot)
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 20 min
  • Cook Time: 55 min

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

von | Mai 15, 2024 | EASY, EVERYDAY, ITALIAN, PASTA, REFRESHING, SALADS, SPRING, SUMMER, TANGY, TOMATO, UP TO 30 MINUTES, UP TO 750, VEGETARIAN

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

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May 15, 2024 by Kimberly

Savor the charm of this gnocchi romaine salad combined with roasted tomatoes and parmesan in a creamy garlic-yogurt dressing – perfect for a refreshing, hearty meal!

25 MINUTES

EASY

VEGETARIAN

ITALIAN

614 PER PORTION

COMFORT FOOD
TANGY

EVERYDAY

SALAD

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Elevate your dining experience with this gnocchi romaine salad, featuring oven-roasted tomatoes and a sprinkle of parmesan, all tossed in a zesty garlic-vinegar yogurt dressing. A delightful twist on classic ingredients!

How to serve
This salad shines whether served chilled or with tomatoes fresh out of the oven and gnocchi straight from the pan, making it a delightful choice for warm days. Pair it with red wine or a chilled rosé to complement the tangy yogurt dressing, along with a bit of baguette. Perfect for picnics or light lunches.

How to store
Keep the salad fresh by storing its components separately in sealed containers in the refrigerator. It’s best enjoyed within two days to ensure the flavors stay vibrant and the gnocchi retains its texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan
Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan
Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan
„Let’s make a piece of happiness“
Print
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Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

  • Author: Kimberly
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Diet: Vegetarian
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • medium-sized frying pan
  • two salad bowls
  • small bowl

Ingredients

Units Scale

DRESSING & SALAD

  • 2 romaine lettuces
  • 1 garlic clove
  • 20 grams parmesan
  • 8 grams Worcestershire sauce
  • 1 tsp dijon mustard
  • 100 grams yogurt
  • 12 grams red wine vinegar

ROASTED TOMATOES

  • 250 grams cocktail tomatoes
  • 1 tbsp olive oil
  • 1 garlic clove

GNOCCHI

  • 400 grams soft gnocchi
  • 2 tbsp olive oil

TOPPINGS

  • chives
  • parmesan
  • black pepper

Instructions

PREPARATIONS

  • Wash tomatoes, lettuce, and chives.
  • Chop the chives into fine rolls and cut the lettuce into bite-sized pieces.
  • Peel the garlic cloves and finely chop or press them.
  • Grate the Parmesan finely.
  • Line a baking tray with parchment paper.
  • Preheat the oven to 200°C/392°F.

INSTRUCTIONS

  1. Place the tomatoes on the baking tray. Mix with 1 tablespoon of olive oil and a pressed garlic clove, and roast in the oven for about 15 minutes.
  2. Heat 2 tablespoons of olive oil in a medium frying pan and sauté the gnocchi until crispy.
  3. Meanwhile, divide the Romaine lettuce between two bowls. In a small bowl, thoroughly mix all the ingredients for the dressing. Evenly distribute the dressing over the lettuce in the two bowls, toss well to coat the lettuce with the dressing.
  4. Remove the tomatoes from the oven and distribute them and the gnocchi among the bowls. Toss briefly. Top everything with chives and Parmesan and serve immediately.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 10
  • Cook Time: 15
  • Category: SALAD
  • Cuisine: ITALIAN

Vegan Dumplings in Sesame Miso Soup

Vegan Dumplings in Sesame Miso Soup

von | Mai 6, 2024 | 60 TO 120 MINUTES, ALL YEAR, ASIAN, CARROTS, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, SESAME, SOUPS, UMAMI, UP TO 750, VEGAN, VEGETABLES

Vegan Dumplings in Sesame Miso Soup

Vegan Dumplings in Sesame Miso Soup

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May 6, 2024 by Kimberly

Indulge in a comforting bowl full of flavor, perfect for cozy nights. Healthy, hearty, and absolutely delicious!

90 MINUTES

INTERMEDIATE

VEGAN

ASIAN

560 PER PORTION

COMFORT FOOD
UMAMI

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Savor the warmth and richness of these vegan Dumplings in Sesame Miso Soup, a delightful dish that combines hearty plant-based dumplings with a savory miso broth. This soup is not only nourishing but also packed with exquisite flavors that will satisfy both vegans and non-vegans alike. It’s a perfect choice for those seeking a comforting meal that’s both healthful and satisfying.

How to serve
Serve this aromatic Sesame Miso Soup hot, with its soft, tender dumplings soaking up the flavorful broth. Garnish with chopped green onions or cilantro, a sprinkle of sesame seeds, and a drizzle of crispy chili oil for an extra touch of luxury.

How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures of the dumplings and broth. Freezing is not recommended as it may affect the soup’s quality.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vegan Dumplings in Sesame Miso Soup
Vegan Dumplings in Sesame Miso Soup
Vegan Dumplings in Sesame Miso Soup
„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

FILLING

  • 200g mushrooms (7 oz)
  • 200g napa cabbage (7 oz)
  • 3 spring onions
  • 1 carrot
  • 1/2 tsp ginger
  • 3 garlic cloves, grated
  • 1 tbsp cilantro
  • 1 tbsp clarified butter
  • 1 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 1/8 tsp ground white pepper

SESAME MISO SOUP

  • 800ml water (3.5 cups)
  • 6 tbsp tahini
  • 4 tbsp white miso paste
  • 2 tbsp crispy chili oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp ginger, grated
  • 2 tsp sugar
  • 2 garlic cloves, grated

TOPPINGS

  • cilantro
  • crispy chili oil
  • sesame seeds
Vegan Dumplings in Sesame Miso Soup
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ACTIVE: 30 min

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • vegetable peeler
  • salad spinner
  • large frying pan
  • two medium-sized pots
  • large plate
  • Prepare dumpling wrappers or defrost store-bought ones.
  • Peel and finely chop or grate the ginger. Set aside.
  • Peel and finely chop or press the garlic cloves. Set aside.
  • Clean the mushrooms and dice them into small pieces. Set aside.
  • Chop the napa cabbage into small pieces and wash it. Set aside.
  • Peel and finely dice the carrots. Set aside.
  • Pluck the cilantro leaves from the stems and finely chop them. Set aside.
  • Separate the green and white parts of the green onions and slice both into fine rings. Set aside.
}

ACTIVE: 40 min

PASSIVE: 20 min

COOKING

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.

2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.

3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings 🙂

4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe 🙂 Continue this process until all the dumpling wrappers and filling are used up.

5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.

6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.

7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.

8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

NOTE: The calorie information may vary depending on the product used, country and region.