Mom's Tropical Quinoa Salad, Tabbouleh, Brown Lentil and Swiss Chard Soup, Rose Water and Apple Sorbet [Ralph]

Mom's Tropical Quinoa salad:

Ingredients for 5 servings
1 cup of Quinoa 
Zest of 2 fresh lemons
2 lemons juiced
2 Tsp extra virgin cold pressed olive oil
2Tsp soy sauce
Black pepper
1 box of cherry tomatoes sliced in half if large
1 avocado cut in small cubes
1.5 cups pine nuts
2 cups coriander
2 mangos cut in cubes
2 Tsp black sesame seeds

Cook quinoa in water then cool
Add cherry tomatoes and avocado cubes

Add lemon zest, lemon juice, olive oil, soy sauce
Add salt and black pepper to taste
Dry roast the pine nuts then add to the mix

Finely chop then add fresh coriander leaves
Mix in bowl
Decorate with mango cubes, black sesame seeds and a few parsley leaves 
Be sure that the mix is not soggy

Tabbouleh (Lebanese salad)

3 tomatoes seeded and chopped
2 cucumbers peels and chopped (optional)
3 green onions finely chopped
1 very finely cup chopped parsley
1/3 cup chopped mint
2 tsp salt
1/2 cup lemon
2/3 cup olive oil
Mix well and let rest before serving

Rose Water & Apple Sorbet

5 servings
3 apples
1/2 cup raw unprocessed cane sugar
1/4 cup water
1 tbs lemon juice
1/4 cup rose water
Pinch of cinnamon

Boil sugar and water in a medium saucepan. Bring to boil, add lemon juice, reduce heat and simmer uncovered for 5 min.
Add rose water and cinnamon.
Let it cool
Process the mixture and the apples in a blender.
Put in freezer.
Every hour beat the mixture until smooth
Repeat the process twice.

Brown Lentil and Swiss Chard Soup

Quantity: 4-7
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ø 2 cups of Brown Lentils
Ø 1 bouquet of Swiss Chards
Ø 1 bouquet of Fresh Coriander (Cilantro)
Ø 1 Garlic clove
Ø Water
Ø 3 Tsp of olive oil
Ø Salt
Ø 1 lemon
Cooking Instructions
· Wash then chop Swiss chards with leaves (half a centimetre wide)
· Wash the brown lentils
· Chop corriander finely
· Crush garlic into paste
· Squeeze lemon

· Place the lentils, olive oils and salt in a pot and fill with water
· Bring to boil then simmer
· When the lentils are half cooked add Swiss chards and keep cooking
· Add water when needed to keep soup consistency
· 5 minutes before the soup is ready, add garlic and coriander
· Add salt to taste
· Serve with lemon juice (optional)

No comments:

Post a Comment