Avocado Quesadillas and a Fresh Balsamic Lamb’s Lettuce Salad

I really, really like quesadillas.. you know.. those flour tortillas with cheese (and a whole lot of other things, if you want) between them. I like the simplicity of the dish and I really like how easy it is to make them. This time, I had an avocado left that I wanted to use, so I made a quesadilla with an avocado spread and some old cheese. To be totally honest.. I did not know if this combo was any good, but I loved it, so I decided to quickly take a few pictures so that I could share the recipe with you all. I really had to take the pictures QUICKLY, because it had already started getting dark, oops. So sorry for the crappy quality of the pictures!

AVOCADO QUESADILLAS AND A FRESH BALSAMICO SALAD

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THIS IS WHAT YOU NEED (yields two dinner-size servings)
for the quesadillas
– 4 flour tortillas (I used multigrain tortillas)
– 1 avocado
– 1/2 a garlic clove (crushed)
– 1/4 red onion (finely cut)
– pinch of pepper
– fully mature cheese, slices (bought at a specialist store, or cheesemonger, preferably)

for the salad
– 100 gr  lamb’s lettuce
– 2 tomatoes (parts)
– 1 avocado (dices)
– 1/4 red onion (finely cut)
– balsamic vinegar
– pinch of sea salt
– pinch of pepper

– skillet (bigger than flour tortillas)
– salad bowl
– small bowl

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THIS IS WHAT YOU HAVE TO DO
1. Mash one avocado in a small bowl.

2. Add crushed garlic and finely cut red onion.

3. Divide the mashed avocado mixture among two flour tortillas.

4. Add sliced cheese and put the other flour tortillas on top, making two ‘tortilla sandwiches’.

5. Heat the skillet (really hot!) and put the quesadillas in the skillet (without oil or butter) one by one and turn them once they start to get brown.

6. Meanwhile, put the lamb’s lettuce in the salad bowl and add the tomatoes, avocado and red onion.

7. Season with sea salt and pepper, and add some balsamic vinegar to taste.

8. Cut the quesadillas in quarters and serve with salad.

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Corn salad with avocado dressing

One of my goals is to throw away as little food as possible. According to the European Union, about 90 million tones of food is wasted annually in Europe alone. And in industrialized countries, a shocking 40% of food waste happens at the retail and consumer level. So, we can all try to minimize food waste and I think we should keep this in mind when we’re at the supermarket.

But, what to do with an overripe avocado? In all honesty.. I do not really like avocados that are super soft, I like them with a little bite, but I really really didn’t want to throw it away. So, I turned it into a dressing for my corn salad and it turned out to be DELICIOUS!

[klik hier voor het Nederlandse recept]

CORN SALAD WITH AVOCADO DRESSING

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THIS IS WHAT YOU NEED (yields 2 servings)
For the salad
– 200 gr kernels of corn
– 1 red onion, chopped
– 2 scallions, chopped
– 12 cherry tomatoes

For the dressing
– 1 very ripe avocado, peeled and pitted
– 2 heaping tbsp cream cheese
– 1 clove of garlic
– sea salt and pepper

– (hand) blender or food processor
– medium sized bowl

THIS IS WHAT YOU HAVE TO DO
1. Turn the avocado, cream cheese, garlic, sea salt and pepper into a dressing by using the (hand) blender or food processor.

2. Put the corn, red onion, scallions and cherry tomatoes in a bowl and mix well.

3. Put the avocado dressing on top and enjoy!

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Aragula salad with balsamic strawberries and toasted walnuts

Lunch time. I look at a plastic bag in the hallway, given to me by my granddad. The plastic bag is filled with fresh walnuts. Beautiful, delicious walnuts from the walnut tree in my grandparents’ garden. While I am thinking of a way to use them for lunch, I search my kitchen cabinets and the fridge for ingredients to combine them with. This salad is the delicious result of my granddad’s gift and my search for ingredients to combine the walnuts with.

[Klik hier voor het Nederlandse recept]

ARAGULA SALAD WITH BALSAMIC STRAWBERRIES AND TOASTED WALNUTS

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THIS IS WHAT YOU NEED (yields 1 serving)
– a handful of aragula/rocket
– a handful of a lettuce mixture of your choice
– 1 tbsp olive oil
– 1 tbsp balsamic vinegar
– some basil leaves (cut
– 5 strawberries
– 5 walnuts (cracked)
– a pinch of sea salt and freshly ground pepper

optional ingredients
– 1/2 red onion
– some grated parmesan cheese (for the non-vegan version of the salad, obviously)
– 1 tsp honey (don’t use it if you don’t like the salad to be sweet(er) or if you want it to be vegan)

– small bowl
– medium sized bowl
– skillet

THIS IS WHAT YOU HAVE TO DO
1. Take the small bowl and mix the balsamic vinegar, honey and basil leaves.

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2. Slice the strawberries and add them to the small bowl with the balsamic vinegar and honey mixture.

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3. Toast the cracked walnuts in the skillet, over medium heat, for about 3 minutes. Do not let them get burnt!

4. Take a handful of aragula/rocket, and a handful of your other lettuce mixture and put it in the medium-sized bowl. Mix well and sprinkle with olive oil. Also add a pinch of sea salt and pepper.

5. Optional: slice the red onion and add it to the salad.

6. Add the balsamic strawberries and walnut to the aragula/lettuce mixture and mix well.

7. Optional: add grated parmesan cheese.

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Homemade falafel with a yoghurt parsley dressing

I have been a fan of falafel for a long time now, and I always eat it when I’m making my ‘I don’t want to spend too much time cooking-dish’, which is couscous with onion, carrot and raisins. Usually I buy them at my local north african shop (which is one of my top top top favorite stores in town) and I heat them in the oven, BUT, this time around I had more time to spend on my couscous and falafel dish, so I made my own falafel. And honestly, I was surprised  how easy it is to make! Try it for yourself, I’d say.

[klik hier voor de Nederlandse post]

HOMEMADE FALAFEL WITH A YOGHURT PARSLEY DRESSING (yields 2 dinner-sized salads)

Salad with homemade falafel and yoghurt dressing

THIS IS WHAT YOU NEED
For the falafel balls
– 150 gr broad beans (cooked)
– 150 gr chick peas (cooked)
– 1 egg
– 1 very small onion, chopped
– 15 gr fresh parsley
– 1 clove of garlic
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp chili flakes or powder
– sea salt
– 50 gr flour
– 50 gr breadcrumbs
– vegetable oil

For the yoghurt dressing
– 200 mL yoghurt
– juice of 1/4 lemon
– 15 gr fresh parsley
– pinch of salt and pepper

For the salad
– Any type of lettuce, I used iceberg/cabbage lettuce
– 1 red onion

– food processor or blender
– skillet

THIS IS WHAT YOU HAVE TO DO
1. Process the broad beans and chick peas in the food processor or blender.

2. Add the egg, onion and 15 gr of fresh parsley and process again.

3. Add garlic, cumin, coriander, chili and sea salt to taste.

4. Form little balls, the size of a walnut, and cover them in flour. Set to firm in the fridge, for about 2 hours.

5. Meanwhile, make the yoghurt dressing by adding all ingredients together and mixing them well.

6. Cut and wash the lettuce if necessary. Cut the red onion in rings.

7. Take the falafel balls out of the fridge and cover them all in breadcrumbs.

8. Heat oil in a skillet and bake the falafel balls 5 pieces at a time, for about 3-4 minutes or until golden brown.

20140502-DSC_0169 yoghurt dressing with lemon and parsley

homemade falafel salad

Alternative Lunches (2) Quinoa salad with avocado, tomato, pine nuts and lime

Quinoa is hot and happening right now. Over here, in The Netherlands, it was even sold out for a while and the constantly growing demand is driving up its price (which makes me unhappy). But what exactly is the reason for its popularity? … Continue reading