Watermelon & Cucumber Salad

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I told you - I'm into watermelon right now.
When I was little I would only eat watermelon. I remember sitting out on the front steps talking to my neighbour about which types of fruit we liked and wondering why on earth anyone could like honeydew melon. Luckily that has changed (you need a vehicle for all that parma ham) but I still have a soft spot for watermelon.
So, today we'll be making a salad. It's really quick, really refreshing and is really lovely for dinner on a balmy summer evening.

Watermelon & Cucumber Salad (for 1 person)
100g Cucumbers (I used those really thin ones that look like mutant cornichons & taste of cucumber rather than water)
100g Watermelon
1 tsp Lime Juice (lemon works just as well, though)
1 tsp Condimento Bianco
1 tsp Olive Oil
Salt & Pepper
Some Mint Leaves (I used strawberry and ginger mint but normal mint will work just as well)
Some Basil Leaves

Cut the cucumber into £1 coin slices and the watermelon into 1.5cm cubes.
Mix with the lime juice, vinegar and olive oil.
Season with the salt and pepper and sprinkle with the leaves.

See, that was easy!

Tomato & Bread Salad

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Here's another idea for your lunchbox that shouldn't take you more than 5 or 10 minutes.
I know it's not really tomato-season yet (ok, not even remotely) but I had one of those 'I don't care, I want something summery' days. So let me tell you that it's nice in the spring but if you make this in the summer it will blow your mind (if you can get really nice heirloom tomatoes go for those).
Anyhow, you don't really need a recipe here but let me give you the following advice:

-I'm lazy so I don't remove the skin from the tomatoes. It's really nice though. Put the tomatoes into boiling water for a few seconds, then transfer them to a bowl of ice-water, then you can peel the skin off without any issues.
-When you cut the tomatoes, take the squishy seed stuff out but don't throw it away, if you put it into the dressing it will give you a really nice flavour.
-Use nice olive oil :)
-It's ok if the bread you're using (sourdough is really nice for this purpose) is stale. I wouldn't go for rock-solid but if it's been sitting in your bread tin for a couple of days it will be perfect because it won't go too soggy.
-It's also really nice with some onions and some capers and grilled peppers, but if I'm just making some for my lunchbox, the ingredients below are what I go for.

Allright, so what do you actually need?

Some tomatoes (2 medium ones per person is a good start)
Some bread
Olive oil
Balsamic Vinegar
Salt & Pepper

Cut the tomatoes into pieces and keep the seeds (just put them into a small bowl or so). Break or cut the bread into pieces that are a bit bigger than the tomato pieces. Mix the tomato seeds with some salt and pepper and balsamic vinegar.
Now you're ready to 'assemble' your salad :)
Put the tomatoes and the bread into a bowl, spoon over some vinegar-tomato mix (don't drown the bread but be generous at the same time - if that makes sense), then drizzle everything with some olive oil.
This salad is a bit boring just after you have made it, so take it to work with you and enjoy it in a few hours or over lunch.

Omelette Salad

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In case you're still wondering what to have for lunch tomorrow, here's what I had the other day.
I kinda like omelettes and salad is always good, but together the flavours and textures make each other even better.
And...if this takes you more than 10 minutes you should probably get your knifes sharpened (just saying...)

Anyhow, rather than boring you with a recipe that I made up 5 minutes ago (because there is no recipe involved in making this) here's what you need:
Egg(s) to make an omelette
1 or 2 Tomatoes
Some Cucumber
Some Vinaigrette (i.e. some vinegar, some oil, and some herbs/spices)

Make an omelette. While the egg is having fun in the pan, wash the tomatoes and peel the cucumber, then cut them into pieces. Once the omelette is done rip it into pieces (and yes, in case you're wondering, I originally made this when I had an omelette-mishap, I think of it as my personal Kaiserschmarrn moment)
Anyhow, put the tomato, cucumber and omelette pieces into a lunchbox (that you know has a tight-fitting lid) and add some vinaigrette.
Now, get on with your life or get some work done :)

Poached Egg Salad

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I hope you guys are having a fabulous start of the week. I am :) Is there anything better than watching the sunrise during your morning run?
Anyhow, today's recipe is suuuper quick and super tasty.

Poached Egg Salad
Lettuce (washed)
Cucumber (if you're making the salad just for yourself I would go for 5 inches or so)
2 Eggs per person
Goats Cheese
Pumpkin Seeds
Vinegar (I used apple cider vinegar)
Olive Oil
Thai Sweet Chilli Sauce

Fill a frying pan with about 3/4 to 1 inch of water and put it onto a medium heat (we're cheating a bit with the poached eggs but bear with me), once the water is just about to boil add some vinegar and some salt and crack the eggs into the water. I find that they turn out better if the water isn't boiling like crazy.
While the eggs are doing their thing, put the lettuce on plates, peel the cucumber, chop it into pieces and add to the lettuce.
Make a dressing with some vinegar, olive oil and the sweet chilli sauce.
Pour some dressing over the lettuce and cucumber, then add some goats cheese pieces and pumpkin seeds.
You might have to wait a tiny bit here but once the eggs are ready, get them out of the water and arrange them on the salad.
Now, sit back and enjoy a lunch that should have taken you a lot less than 10 minutes to prepare.

Orange, Poached Quince, and Fennel Salad

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Guess what - I have managed to sneak quince into yet another recipe :)

I made this salad for Thursday's meal and it was born out of the idea of making a wintery salad (and oranges and fennel are one of my all-time favourite wintery combinations) and having something with quince. I guess I don't have to start praising quince again, but they're still in season and go incredibly well with venison or lamb (though they worked just fine with chicken on Friday).

Anyhow, we all know they're all magical and awesome so I'll get to the recipe, shall I :) 

The quantities are what I would use for about 4 people.

Orange, Poached Quince, and Fennel Salad

1 Quince

2 Fennel Bulbs

2 Oranges

1 cup Orange Juice

1 cup Water

2 tbsp Honey

7 Mint Leaves or so

Apple Cider Vinegar

Olive Oil

Salt, Pepper, potentially some Dijon Mustard

Peel the quince, then cut it into quarters to remove the core.

Cut the quarters into 3 wedges each and put everything into a pot with the orange juice, water, honey and mint leaves (the liquid should cover the quince, if that's not the case in your pot, add some more orange juice or water).

Bring the liquid to a boil over a medium high heat, then turn it down so it simmers when you put the lid on. Now you have to patient because the quince will take FOREVER! You'll want to stir them every once in a while but apart from that you'll have an hour and a bit or so to get some work done or read an exciting book.

Wash the fennel bulbs, half them and then slice them fairly thinly (I normally aim for something under 5mm, not always successfully but that is the goal). Set aside in a salad bowl.

Cut of the orange peel and then cut out the segments. Put the segments into the bowl with the fennel.

Once you've cut out all the segments squeeze the juice in the bit you're left with (what is that actually called?) into a bowl and use it with the vinegar and olive oil to make a dressing. If you feel like the dressing could do with a bit of a kick then add a very small amount of mustard. 

Season with some salt and pepper if needed.

By now the quince should be ready. You'll know they're ready when they are tender and, when you try them, there is no tannic taste to them anymore if they still taste fairly bitter give them more time.

Once the quince are done, drain the cooking liquid (though that might also make a nice mixer with soda water) and add them to the fennel and orange segments.

Mix everything with the dressing, sit back and relax and enjoy your salad :)

Japanese Salad

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After a weekend of rather disappointing food in Hamburg (I got to see my grandma so that made up for the food) I feel the need to write about something that leaves you feeling healthy and energetic.
This will probably also be the last semi-healthy recipe for a while because I'm at home with my parents again and after reading Melissa Clark's article about egg free ice-cream in the NY Times earlier this week I shall be experimenting with their fancy-schmancy ice-cream machine.
Anyhow, back to today's recipe, the Japanese salad.
Anna and I were feeling rather virtuous (ok, I was since I was still wondering how all you lovely people in Berlin stay so skinny eating soo much stuff and decided I needed to eat something slightly more healthy for a change).


Japanese Salad
3 tbsp Rice wine vinegar
1 tbsp Soy sauce
2 tsp Sugar (start with one and see how you like it)
1 tsp Toasted sesame oil
1 tbsp Olive oil

Get creative with the veg, we used some mixed relatively strong salad leaves, some watercress, an avocado, some green asparagus, a carrot and some edamame.

Wash the leaves, steam the asparagus and the edamame, julienne the carrot and chop the avocado into whichever size pieces look good to you (go me for being descriptive!)
Mix all the dressing ingredients together.
Serve in a pretty bowl and have some lemon delicious rice pudding for desert - you can't go to bed feeling that virtuous :)