Poached Egg on Salad

There comes a time in a persons life when you are starving and the fridge just does not want to give you anything inspiring. For times like these, I always have some fresh eggs and salad in the fridge.  Many people are scared to make poached eggs because it seems to be such a difficult task, but with just a tiny bit of practise anyone can do it.

1 Fresh Egg at room temperature
2 Cups of leafy greens
2 Cherry tomatoes.
1 Small slice of cheddar cheese
1 Tbsp Vinegar

3Tbsp Olive Oil
1Tbsp White balsamic vinegar
Mustard
Honey
Salt
Pepper

Bring a small pot of water to a boil.
 
meanwhile make a vinaigrette out of the olive oil, vinegar, mustard, honey, salt and pepper by whisking everything together.

Chop the greens and tomatoes and place in salad bowl. Drizzle vinaigrette onto the salad.

Once the water is boiling crack the egg into a small bowl and add 1Tbsp of vinegar to the water. This will bring the boiling water down to a simmer.

Here comes the tricky part:
 Take spatula and start to rotate the water clockwise. While the water is moving gently slip the egg into the water. Use the spatula to gently nudge the egg into place. The eggwhite should be intact and around the yolk like a nest. Let it sit in the hot water for about 2-3 Minutes. Gently lift the egg out of the water and let any excess water drip of. Place onto salad and top with cheddar cheese. Sprinkle some salt and pepper on top and serve.

Enjoy

Corn and Pomegranate Salsa Salad

Finally the weather has decided to adapt to the actual season. With temperatures climbing up to a swealtering 33 degrees Celsius, there is nothing that screams summer more than a barbeque with lots of meats, salads and drinks. For one of these functions, I was in charge of making the salads. Instead of making a traditional mixed green salad, I opted for something a little bit more exotic. The mix of corn, pomegranate seeds, cilantro and lime will transport your tastebuds to a lovely beach with tumbling waves. No all that is missing, is a margharita!

1 Can of corn drained of excess water
1 1/2 cups of fresh pomegranate seeds ( You can find these seeds in asian food stores)
Juice of 1 Lime
1 small bunch of fresh cilantro
1/2 of a red onion
4 small tomatoes
Salt
Pepper

Chop the cilantro, tomatoes and onion very finely. Mix the corn and pomegranate Seeds into a salad bowl and add the chopped vegetables and herbs. Pour the limejuice over the salad and season with salt and pepper. Let it sit at room temperature for about 1 hour so all the flavors can be absorbed.

This salad can be altered with either some red chilis for spice or try different kinds of berries and fruits for an extra burst of flavor.

Enjoy!

BLT Extravaganza

The BLT (Bacon, Lettuce and Tomatoe). A classic amongst Sandwich lovers. You bite into delicious soft bread and immerse your tastebuds in the smokey and sultry (yes sultry) flavours of crisp bacon, ripe tomatoes and fresh lettuce. There are many different ways to make a blt. Many use Avocados or add some fancy cheese. The options are endless. I for one have always been a fan of the basics. I do however go a little hard on the bacon because let's be honest, we all need more bacon in our lives.

For one serving of complete oral satisfaction use the following:

1tbsp of light Mayo (Hellmanns is your best choice)
1 small hand full of lettuce. I used Mache or lambs lettuce, but any kind will do.
2-4 slices of a ripe tomatoe
4 slices of bacon
2 slices of whole wheat bread

Toast the Bread. Meanwhile fry up the bacon in a non-stick pan WITHOUT any butter or oil. The bacon is fatty enough that nothing will stick. Once the bacon is crisp place it on a paper towel to drain excess fat. Spread the mayo on both slices of bread and add the lettuce, and tomatoe. Add the Bacon. Season with salt and pepper and place the secons slice of Bread ontop of the other.

Eat and be merry.

Salmonfilet on a bed of spinach and tomatoes with cilantro and lime

The Summer has finally decided to show its face in Berlin, thus I have been inclined to cook something light and healthy. I very seldomly make any type of fish, mainly because I never quite know how to make it delicious. However! Finding out I had a tiny asian shop right around the corner from my apartment changed things. The store had fresh spinach AND cilantro! Two things you can hardly ever find in Berlin. So here it goes. A feast of iron and Omega-3 Acids!

Inredients for 1 serving:

1 Filet of salmon with skin (Roughly 125gr)
2 Cups of spinach
3 Small tomatoes (not cherry tomatoes but the ones inbetween)
1 spring onion
2tbsp Olive Oil
2 Garlic cloves
1 Lime
Fresh cilantro
Salt
Pepper

Slice the garlic in small slices and cut small slits in the salmon. Insert a couple of the garlic slices in the slits of the salmon and season the fish with salt and pepper, reserve some of the garlic for the spinach. Finally cut a slice of the lime and sprinkle the fish with the lime. Chop the tomatoes and spring onion

On medium heat, sauteé the Salmon skin side down in 1tbsp of olive oil. Meanwhile heat another tbsp of olive oil in a small pot and add the rest of the garlic, tomatoes and spring onion. Sauteé until soft. Add the spinach and flip the salmon. Let the spinach wilt and season with salt and pepper. Arrange on the plate. Chop the cilantro finely and arrange the salmon on the spinach. Sprinkle with cilantro and drizzle some more lime on the fish. Season with a tad more salt and serve with a good glass of white wine.

Bon Appetite!

On medi