Tag Archives: Salad

Salmon Cocktail

Salmon cocktail can be served as a small appetizer or along with fresh bread for dinner. The salmon cocktail can also be found in larger quantities as well prepare for a party. The salad can be already filled into jars and refrigerate. The salad dressing should be distributed until just before serving over the salmon cocktail or serve extra.


A fresh organic egg medium size in about 10 minutes until hard and for rapid cooling in cold water. Lollo rosso Rinse clean and dry in salad spinner. The lettuce leaves and maybe something small pluck interpret cocktail glasses so as to see in the picture above. Peel the cucumber cocktail salmon, cut into thin slices and place in a salad bowl. Spring onions, cut into thin rings and sprinkle over the salad cucumber. Roll up the slices of smoked salmon and cut into slices. Salmon put something aside for decoration. Continue reading

Sausage Salad

This sausage salad tastes extra hearty when cooked it with Krakauer from the meat counter or from the slaughterhouse. I’ve used a Krakow with cumin, but it’s also where Krakauer without cumin, which tastes too spicy. Packaged Krakauer’s usually too fatty and not as aromatic. The higher the quality the ingredients for this simple sausage salad, the better it tastes. Corn oil in bowl and stir in water and pickles with a whisk.


The marinade with pepper, salt and mustard to taste. Krakauer then peel and cut into thicker slices. Cut the slices into strips, as previously seen in the picture, and add to the marinade. The Gouda are best cut at the cheese counter in a slightly thicker slice, since it can be cut into strips so much the better. The strips for Gouda sausage salad. Half an onion cut up into thin slices and mix with the sausage salad. Continue reading

Egg Salad

This egg salad is best prepared with meat from the remnants of roast pork, because it tastes so very juicy. Alternatively, you can use pork roast meats, but the tastes usually somewhat dry. In a small saucepan boil water bubbling. Eggs on the underside with a puncture Eierpikser, place on a spoon and gently slide into the water to cool. Reduce the temperature to medium and boil hard eggs in 10 minutes.


The water then drain and place the eggs in cold water for rapid cooling. Meanwhile, prepare the salad creamy sauce for the egg salad. Mayonnaise in a bowl and add yogurt and stir until smooth with a whisk. The salad dressing, mustard and pepper from the mill. Salt is not necessary because the mustard already spicy enough. The pork roast cut into bite-size strips, as previously seen in the picture, and mix with the salad dressing. Asparagus sections pour into a colander and drain well. Peel the eggs and the egg slicer first cut into slices. Continue reading

Bifteki on salad

Bifteki on the salad can be outside of the barbecue season also very good cook in a grill pan. Ground beef with pepper, salt, cayenne pepper and cumin (cumin), spicy flavor. Pluck off the leaves of fresh oregano, coarsely chop and mix with the mince. Half an onion into very fine cubes and sprinkle over the mince. Press a clove of garlic through the garlic press to mince and give. Add a small organic egg and breadcrumbs and knead the meat well.


The meat with damp hands into four equal pieces and divide to form into balls and flatten. A portion of feta cheese into four slices of approximately 2 x 3 inch cut and place a slice of it on every piece of meat. The ground meat over the cheese and fold to form Bifteki like to see in the picture above. The remaining cheese into cubes and set aside for the salad. The grill pan with 1 tablespoon olive oil auspinseln to heat and cook slowly over medium Bifteki to temperature, so as not to be dark soon and cook in the middle. Quarters for the beefsteak tomato salad and remove the seeds. The flesh into cubes. Peel the cucumber, red pepper and brush both cut into cubes. Spanish onion into rings. Continue reading

Hot dog

The savory version of Hot Dog originated in the United States. In Denmark is slightly sweet hot dog with pickles and red sausage served obtained from us, however. The best way to taste the hot dog buns when they are just before serving aufbackt in the oven. Meanwhile in a large saucepan of water to boil, reduce heat until water no longer boils.


Vienna sausages in hot water a few minutes to warm. Do not cook the sausages, as they burst otherwise. The warm hot dog buns with a sharp bread knife, cut open lengthwise and spread both halves with remoulade. Ketchup or mustard on it and give it sweet mustard. Peel the cucumber with a potato peeler and cut with a sharp chef’s knife into very thin slices, as previously seen in the picture. Continue reading

Carrot Salad

Carrot salad tastes tastiest when using carrot roots and organic ingredients. The roots should be as fresh as possible, indicated by the fact that they can not bend, but break easily. The bowl of the best roots peel thinly with a potato peeler. The tip and tail cut off the roots. Organic carrots need only to be rubbed well and can be used with the shell under running water. Roots with the vegetable slicer or julienne peeler, grater, as previously seen in the picture .


Peel the apple into quarters, and cut out the cores. Grate the apple quarters also roughly and mix with the carrot salad. The best tastes a sour tart apple such as Braeburn or russet to carrot salad. A neutral oil like corn oil or soybean oil mixed with carrot salad. The addition of a little oil or fat is important in the preparation of roots, as contained vitamin A is fat soluble and the roots can be taken only as the body. Continue reading

Stuffed tomato with meat salad

Stuffed tomato with meat salad are perfect for the cold buffet or as a snack between meals. They are inexpensive, can be quickly and easily prepare and taste them. Those who do not cook the meat yourself salad should want to buy in any case, fresh meat salad from the meat counter, as it is usually produced by the abattoir itself and aromatic flavor than packaged meat salad.

Stuffed _Tomato

To fill each tomato half for about 30 g of meat salad are needed. This allows better eating tomatoes stuffed with meat salad, you should not, as usual cut off a lid and hollow out the tomatoes, but hollow out the tomatoes in half, fill with meat and salad, as seen in the picture above. Continue reading

Tortellini Salad and Italian pasta salad

For tortellini salad tortellini to the tooth, first with spinach and ricotta-filled boil. Meanwhile, dice the tomatoes, halved cherry tomatoes, spring onions cut into rings, onion very finely chop, dice and chop coarsely mozzarella basil finely. All in a salad bowl, mix together. From olive oil, white balsamic vinegar, freshly ground pepper, salt, by gepre├čtem garlic, finely chopped chives and chopped parsley, a marinade stir. Ready cooked tortellini pour into a colander and rinse with cold water. Drain well and mix gently with the salad. Pour the marinade over it and everything mix well. The salad can last longer. Just before serving, garnish with some fresh basil leaves.



*250 g Tortellini, spinach-ricotta
*100 g Cocktail tomatoes
*80 g Spring onions
*1 / 2 Onions
*125 g Mozzarella
*2 tablespoons Basil
*1 tbsp Olive oil
*1 tbsp Balsamic vinegar
*1 tbsp Parsley
*1 tbsp Chives
Pepper, salt

Serves 3 – 373 cal per serving
** 15 mins Prep – 45 mins Total

For this Italian pasta salad is best fit the colorful noodles in the colors: red, white and green . The colorful pasta to the tooth, first boil and let cool. Meanwhile, mix the salad dressing. Touch of mayonnaise, sour milk and tomato paste a creamy sauce. Season with freshly ground pepper and little salt. The cooled noodles in the salad dressing. Halve cherry tomatoes, mozzarella cheese cut into small cubes and mix with both the pasta salad. Peel the red onion, halved lengthwise and cut into thin slices. Also among the Italian pasta salad mix. The salad can pull well. It was not until just before serving, sprinkle fresh basil to the pasta salad. This Italian pasta salad to taste the Italian rolls very well (see recipe Italian rolls) that are very quick to prepare.



*150 g Noodles, colorful
*1 tbsp Mayonnaise
*80 g Junket
*1 can Tomato paste
*120 g Cocktail tomatoes
*125 g Mozzarella
*1 rot Onions, red

Serves 3 – 380 cal per serving
** 20 mins Prep – 60 mins Total

Eggs stuffed with tuna salad

Stuffed eggs with tuna salad taste especially good when cooked with a small amount of freshly prepared tuna salad and served as a snack. You can use eggs stuffed with tuna salad, but also good for leftovers, if you keep the remains left from a tuna fish salad. Hard boil eggs in 10 minutes and cool in cold water. Peel eggs, cut lengthwise and squeeze out the yolks.


Mayonnaise in a small bowl and season with spicy pepper, salt and paprika. Add the yolks and mash with a fork. A small shallot peel, dice into very fine pieces and put them into the mayonnaise. Drain the tuna, pull apart with a fork and place in a little tuna fish salad. A green peppers into quarters, remove the seeds and skins and white pepper into small dice. Continue reading