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Shepherd’s salad
Hello,
This a recipe typical from Turkey, it’s a really nice recipe for those of you bringing a tupperware to your work, and it’s also great for summer.
Ingredients:
- 1 cucumber
- 2 tomates
- 1 spring onion
- 1 lemon
- A bunch of parsley
- Olive oil
Start rolling a bunch of parsley like you were rolling a cigar, and then chop it. Peel the cucumber but maintain a bit of the skin which will bring a more colorful salad. As we need to cut the cucumber in cubes, first we will cut onto slices, then pile up slices and cut onto stripes, then cut the stripes to form cubes. Chop a spring onion. Cut 2 tomatoes on cubes, first cut in half, cut in 4 the part with the peduncle, remove the peduncle and try to cut in cubes; cut the other part onto stripes turn 90 degrees and cut again onto stripe so you will have cubes.
Add the tomatoes, spring onion and cucumber on a bowl and add the chopped parsley. Add salt, the juice of one lemon and olive oil. Give it a good mix, and let rest for some time.
Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com) who distributes it under the CC-BY license.
Vinaigrette mussels
Hello,
This is a very typical tapa in Spain (in Spanish, mejillones en vinagreta) and it’s a really nice recipe for sumer because you can eat them at a lower temperature and they’re still delicious, furthermore mussels are one of the cheapest seafood you can find (at least in Spain) making this recipe really a winner: rich, healthy, fresh, cheap. What else do you need? Of course it is also easy to prepare.
Ingredients:
- Mussels
- Sherry vinegar
- Spring onion
- Red pepper
- Green pepper
- Olive oil
Let’s start preparing the mussels, we will steam it. If you don’t have a tool to steam you can use just a pot, boil water and put the mussels in a metallic colander on top, cover the pot with a lid and maintain cooking for about 15 minutes. Use a tall pot in order to avoid water get off the pot, and be careful there’s always water in the pot otherwise you will burn it, and it’s not good to burn a pot on each recipe.
While the mussels steam we will prepare the vinaigrette, you need to chop more or less the same amount of spring onion, red pepper and green pepper, obtaining very smalll pieces. Then put all together in a bowl and add salt, sherry vinegar and olive oil (using 2 times more olive oil than vinegar). Mix well, if there is too much oil and vinegar you can reuse them later to dress a salad.
Discard those mussels not opened, remove half of shell, let cold and just add a coffespoon of vinaigrette over each mussel.
Music used in the video (Airport Lounge) and it’s rights belong to Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.
Recipes from Spain 