Cake House

A healthy and nutritious salad a day keeps the guilt away, that is what I believe. Most of the days I like to have salad and I will be searching for a different variety of salads. Till now I have made salads using grilled chicken, fish but never made an egg salad. This simple and healthy salad is made out of very fewer ingredients. This salad consists of all of my favorite ingredients which are boiled and mixed together. These salads are filling, low- cal and a great way to satisfy your daily requirements. We can have this salad any time of the day. The nutty quinoa goes very well with soft eggs. I hope you all would like this. Ingredients: Eggs- 3-4 nos Quinoa- ¼ Cup Broccoli- 1 Cup Spinach- ½ Cup Capsicum- ½ no Olives- 6- 7 nos (optional) Salt- as required Pepper- 1 Tsp Avocados- 1 no Boiled Corn- ½ Cup Method: Boil the eggs till done. Remove the shell and 2 eggs cut in half and the remaining eggs remove the yolks and cut into quarters. Cook the quinoa till done. Boil the broccoli an...

N owadays we are more into healthy salads for dinner. I was searching for some salad recipes and got this balsamic chicken salad which is a one pot salad that is very filling. As I had all the ingredients readily available in the kitchen, I tried it out. This dish is not only easy but a very delicious and appetizing. With very fewer ingredients, we can make a healthy, protein-rich, nutritious dish by spending very less time in the kitchen. A perfectly balanced meal, with the choice of veggies. In this, the chicken pieces and veggies are coated with balsamic dressing and baked till done. This dish is versatile and with full of flavors. Try this out and let me know. Ingredients: Adapted from here : Boneless Chicken- 1 lb Minced Garlic- 3 tbsp Dried Thyme- 1 tbsp Dried Oregano- 1 tbsp Salt- as required Pepper- 1 tbsp Broccoli- 1 Cup Carrots- 2 nos (peeled and cut into thin strips) Mushrooms- 1 Cup (cut into half) Method: Preheat the oven to 350 degrees F Mix the balsamic vinegar along wit...

I got this salad recipe from one of my friends, who is a fitness expert from Bangalore, who posts healthy dishes on her Instagram and Facebook page. I liked this salad recipe as it required very fewer ingredients and a healthy salad will be ready within minutes. This salad is so delicious that you will finish off in a go. The flavors and textures in this salad are perfectly balanced. I love the colors in this refreshing mango avocado salad. We like salads and most of the days for dinner I prepare a different variety of salads. Fortunately, my kids, even the younger one love these salads to the core. He likes broccoli in any form. In this salad we have to choose ripe mangoes, or else they won’t taste perfect. Chop all the mangoes, avocado into bite sized pieces and mix all the ingredients and serve. We can also add different herbs and also if you want we can also add grilled prawns or salmon. This salad is so refreshing and very filling. Try this out and let me know. Ingredients: Ripe ...

May is the time for broad beans. Ideal for a simple dish, although you should double pod them for the best result. But then the work is done. Except whisking a light dressing of Dyon mustard, parsley, sherry vinegar and a good quality olive oil (Thanks Mike for the photo)

Bring 1 l chicken stock to the boil, with a quartered  lime and 5 sprigs of tarragon. Poach 2 chicken breast for 5 mins. Then turn off the heat and put a lid on it. Leave the meat warm for another 10 mins. In the meantime prepare the dressing: a heaped tsp Dyon mustard, the juice of half a red grapefruit, olive oil,salt and pepper. Slice 2 small cucumbers lengthwise. Mix watercress with some mint leaves . Remove the skin of the chicken breasts and slice into strips. Serve as shown, with some smoked almonds and a slice of grapefruit. Inspired by Donna Hay

Don't try this at home -if you prefer your meat well done (or being vegan). My butcher did not have any ribeye left so I was seduced to buy 300 gr of tenderloin. At home I left it at room temperature and started with the dressing by reducing 50 ml gin (I did not have sake), 50 ml of Mirin and 50 ml of soy sauce till I had about 60% left. Let it cool down and added a good tbsp of lime juice.  Next came grating some fresh ginger (to have 1 tbsp).  Then cutting 4 radishes into matchsticks. I panfried the beef about 1 min on each (of the 4) side and added some soy sauce before taking it of the gas. Rolled the beef in tinfoil to let it rest and avoid a (sorry!) bloody plate later on. Toasted some sesame seeds. Start plating with some taugé. Cut the beef and add. Follow by the radishes and various sprouts (I used broccoli and radish). Divide the grated ginger, sesame seeds and finally some coriander (Inspired by Donna Hay) .

Boil 100 gr frozen peas for 4 mins. Drain. Add half a tbsp green  curry paste and 125 ml coconut milk . When warm and dissolved use a blender to make into a thick sauce. Taste. Add some more curry paste if you want it spicier. Add some water if it's too thick. Cut a ripe avocado in two, twist, open and take out the pit. Take out the pulp with a spoon. Cut into slices Oil 12  gambas and fry in a dry pan, max 2 mins on each side. Serve as shown with some basil leaves.

H ealthy, flavorful and tastier is what we call this simple and comforting dish which can be prepared within no time on a lazy Sunday. This dish is very filling and which is loaded with colorful veggies and packed with proteins. In this dish, the chicken breasts and our favorite veggies are baked together along with a dash of spices and is fully flavored with the Mediterranean herb of rosemary. Last spring I bought a lovely plant of rosemary and it survived through this winter and as I love the flavor of rosemary in my salads or other dishes, I thought of using the fresh rosemary sprigs to this dish. I usually use the dried leaves of rosemary. The distinctive taste of rosemary has taken this dish to another level. This is an incredibly easy and a satisfying meal, which can be prepared for lunch or dinner. When you feel lazy to cook, try out some of these delicious and healthier one pot baked dishes rather than calling for a take-out. You can have this without chicken, just add all your...

Clean and cut the mushrooms , shave the cheese , wash the salad . Serve with a good olive oil, some lemon juice and pepper. How simple can it be...

Delicious bite on a hot summer night. Use a garlic press and squeeze 1 clove into some olive oil. Soften on a low heat. Brush the oil over the bread. Fry the bread in a dry pan. Mix the fresh peas and beans with olive oil, l emon juice , lemon zest and chopped mint . Crumble the goat's cheese. Serve as shown

Recently we had lunch at our friends Jappe and Susanna and when she served this I couldn't wait till the beetroots in my garden were ready. Today some of them were big enough, so I boiled them for 45 minutes. While they were cooling I whipped up a dressing with champagne vinegar, honey, walnut oil, olive oil and salt&pepper. Finely sliced a spring onion. Peeled the beetroots under the tap with my thumbs and sliced them very thinly with the mandoline. I arranged them in a circle on a plate. Then put the onion, goat cheese and almond slivers over it and finally the dressing.

 A truly fabulous, sunny-looking salad. From Simon Hopkinson in The Guardian For the blue cheese dressing 30g roquefort 1 clove garlic, peeled and crushed Juice of ½ lemon  2 tbsp red-wine vinegar 150ml olive oil 2 tbsp soured cream 2-3 tbsp warm water (optional) For the salad Inner leaves from 3-4 round lettuces 1 avocado, peeled and diced 2 large handfuls picked watercress 3 hard-boiled eggs, roughly chopped 3 tomatoes, peeled and chopped 8 slices pancetta, grilled until crisp 40g roquefort 1 tbsp snipped chives Freshly ground black pepper Put all the dressing ingredients bar the water in a food processor and whizz smooth. If the dressing is too thick for you – I prefer it pourable – loosen with a little water. Put to one side. Arrange the lettuce on a dish and scatter the avocado, watercress, eggs, tomatoes and pancetta over it. Spoon over the dressing, crumble the cheese on top and sprinkle with chives. Trickle over a little oil, to give the salad a glossy look, and grind ...

Salad: Haricots verts, sugar snaps, red onion, red pepper, cucumber and coriander. Dressing: juice from 1 lime (or 1/2 lemon), 1 tbsp fish sauce, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 garlic clove. That's all folks...

We got the last of the beetroots and snow peas from our garden. Started with the dressing by bringing 3 tablespoons of port, 1tblspoon of red wine vinegar, 2 tablespoons of mustard, 1 tablespoon of sugar and a finely chopped shallot to the boil, for 2 mins. When it was cooled again we added some fresh thyme leaves, pepper and salt and whisked some olive oil in. Boiled the beetroots for 45 mins and the peas for 4 mins. Diced the beetroots and half a Granny Smith. Mixed beetroot, apple and dressing. Served as shown, with some goat chess on top. Nive for a summer lunch...

Crisp some Spanish ham in a dry pan. Boil a few green beans. Shred a leftover chicken breast. Whisk a Dyon mustard dressing. Mix beans, rucola, chicken, halved cherry tomatoes, red onion and ham. Done!

What to do with a leftover beetroot? Mix with some red onion, feta, oregano and a dressing of balsamic, olive oil, salt and pepper. We served it with a slice of quiche.

Start by putting a red bell pepper under the hot grill, till blackened. Take of the skin, then cut into strips. Prepare a dressing from Dyon mustard, walnut oil, - vinegar, running honey, salt, pepper and then olive oil. Toast the bread. Divide a soft goat cheese over the bread, drip some honey over it and put under the grill. In the meantime toast pine nuts in a dry pan. Peel a Granny Smith. Serve as shown.

Start with the dressing. Mix walnut oil, - vinager, mustard, cherry jam, salt and pepper, then add olive oil. Roast some pine nuts in a dry pan. Mix salad leaves, green beans, black tomatoes. Add duck slices , soft goat cheese and warm pine nuts

Here is the honey and mustard yogurt salad dressing I made to go with my roasted pear and fig salad. This is a very healthy dressing and goes well with any salad. It can be stored in refrigerator for 3-4 days. Here is the recipe. All you need is Yogurt - 1 cup Honey - 1\4 cup Mustard sauce - 2 tbsp Salt - 1\4 tsp Freshly ground black pepper - 1\4 tsp Lemon juice - 2 tbsp Method of preparation Whisk yogurt in a bowl till smooth. Add all the remaining ingredients to it. Whisk well. Chill for a few hours. Pour over the salad.

It's been a lovely day since morning. We got up early and went to capture the spring the Bangalore. It's spring time here in Bangalore and the trees are laden with beautifully colored flowers. The roads get covered by the flowers falling from the trees making a beautiful carpet of pinks and yellows. To celebrate the spring, here is my spring salad with roasted pears and figs. I topped the salad with some dried cherries, roasted walnuts and some feta cheese and made a healthy dressing of honey and mustard in yogurt to drizzle over the salad. Here is the recipe. All you need is Pears - 2 Fig - 8-10 Lettuce leaves - 1 cup Dried cherries - 1\4 cup Walnuts - 1\4 cup Feta cheese - 50 g Method of preparation Cut the pear into thin wedges. Cut the figs into halves. Heat an oven to 180 degrees C.Line the pear wedges and figs on a baking sheet. Bake for 30 minutes. Layer the walnuts in a baking tray and roast for 5-6 minutes. Chop them into small pieces. Tear the lettuce in a salad bowl....