caro cuisine

Salade de boulghour et feta

Faire cuire du boulghour avec 3 fois son volume d'eau salee, jusqu'a evaporation complete de l'eau.
Laisser refroidir.
Ajouter le jus de 1 a 2 citrons (selon les gouts) et du persil, puis reserver au frais plusieurs heures.
Avant de servir, ajouter de la feta et des tomates coupees en morceaux, puis des olives noires.
Saler, poivrer.

C'est vraiment tres frais et tres bon !! Et puis ca change du riz ou des pates...
Le boulghour est riche en fer, phosphore, vitamines et magnesium. 

Salade Ni çoise façon Adrien

Salade Niçoise

Un grand merci à Denise et Adrien pour leur carte postale qui m'a donné envie de revenir aux grands classiques, grâce à cette recette bilingue de salade niçoise. Bon certes il manque les olives... et les anchois... mais on s'est régalés quand même !

Recette sur carte postale

Salade de betteraves, pommes et raisins / Beet salad with apples and raisins

Betteraves jaunes

Yellow beets

(Salade de betteraves aux pommes et aux raisins)

In France, we're not used of cooking yellow beets... and I know what I'm talking about, because I come from the beet's country : "Picardie" (so famous, isn't it ?)

I don't know if there is a real difference, but for me it seems more bitter-tasted than the usual ones.

I give you the recipe, it's an uncommun way to cook beets and it's really good !! I cooked the beets (not raw, as in the original recipe), I put fresh grape and almonds instead of hazelnuts.

RAW BEET SALAD WITH APPLES AND RAISINS

1/4 cup low or non-fat sour cream 
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
Small bunch beets, about 3/4 pound, trimmed and peeled
1 sweet and crisp apple such as a Fuji
2 tablespoons sultana raisins
1 tablespoon toasted hazelnuts, chopped
1 tablespoon chopped chives
Salt and pepper to taste
A handful of watercress

1) In a small bowl, mix sour cream, mustard and vinegar. Set aside.

2) Grate beets by hand using the second-largest hole on a 4-sided grater or using the grating attachment on a food processor. Put in a mixing bowl.

3) Core apple but do not peel. Cut into 1/2-inch cubes and add to beets. Add raisins, hazelnuts and chives. Season with salt and pepper. Add sour cream dressing and mix well. Taste for seasoning.

4) To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter. Serves 4.