Savoy and Zucchini Salad

Cabbage, cabbage, cabbage and more cabbage! Many people think that cabbage (of any kind) is boring and tasteless. Well, we believe that cabbage (of any kind) is great and tasted fabulous – especially in its raw form. And what’s even better is, that it saturates more than green salad.

So once again we have made a salad with cabbage as the main ingredient.

Remember, that whenever you use cabbage (or other vegetables grown near the soil) it is extremely important to rinse it thoroughly in water, as it often contains dirt. Not only does it taste bad, but it is also unhealthy for you.

Hope that you will enjoy the recipe 🙂

 

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1/2 cup almonds, roasted

2-3 tbsp. cilantro

1 cup sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

Mix together vinegar, oil, honey, sugar, salt and pepper and stir to combine. Chop the onion into small cubes and add to the dressing. Stir to make sure that all the onion cubes gets marinated. Let rest while preparing the rest of the salad.

Slice the cabbage thinly, rinse in cold water and set a side to let the water drip off. You can help the dripping process, using a colander. Cut the zucchini in half lengthways and remove the core. Slice thinly (use a mandolin iron if you have one).

Place sour cream, lemon juice and minced garlic in a bowl and stir to combine. Taste and season with pepper.

Mix cabbage, zucchini slices and dressing in a bowl and stir well to make sure that it is well combined. Let rest in the fridge for at least 30 minutes, preferably 1-2 hours.

Arrange on a plate just before serving and sprinkle the marinated onions on top, followed by the roasted almonds and cilantro.

Serve as a side dish for your favorite meat or as a lunch salad alone.

IMG_6414

Bon Appétit!

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1.25 dl almonds, roasted

2-3 tbsp. cilantro

2.5 dl sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

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Oven Roasted Potatoes with a Twist of Summer

Potatoes are one of those basic ingredients in the kitchen that can be translated into a huge range of different things: roasted, cook, mashed, grilled etc.

Throughout the summer, we will make a range of our favorite  potato recipes beginning with these delicious oven roasted potatoes with onions marinated in blackcurrant vinegar and topped with feta cheese and basil.

If you have trouble finding blackcurrant vinegar anywhere, you can replace it with raspberry vinegar, but remember that the taste will be a bit different.

 

Ingredients (4 servings)

2 pound small potatoes

1 red onion, chopped

3 oz. feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper

 

Place vinegar, olive oil, sugar and honey in a small mixing bowl and stir to combine. Taste and season with salt and pepper. Add the chopped onion and stir a few times, so all the onion pieces touches the marinade. Set a side and let rest for at least 1 hour (preferably 2).

Clean the potatoes and cut them in half. Bake in the oven at 400F for 30-35 minutes or until just tender.

Place the roasted potatoes on a plate and sprinkle the marinated onions on top, followed by the crumbled feta cheese and chopped basil.

Serve on a hot summer day with good piece of meat and a glass of wine 🙂

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Bon Appétit!

Ingredients (4 servings)

450 g small potatoes

1 red onion, chopped

1 dl feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper