Carrot salsa – Wortelsalsa (GF-DF-SF-V)

Every day we had a special celebration dinner this week.

Why was that: my son is finishing his exams, so to keep the spirits up we ate his favorite food:

Monday we ate pizza and celebrated my lover’s birthday as well.

Tuesday I made white asparagus with a samphire egg dressing and in olive oil baked new potatoes.

Wednesday we had the lovely soup I published yesterday with a leftover piece of my gluten free pizza and a side salad.

Today we are going to eat  tacos with spicy  brown beans, quacamole, some cheese, tomatoes and this lovely carrot salsa.

Tomorrow will be his last exam(I hope), geography, and we are going to have a BBQ in the garden of my friend M. and her son!

Pfff, it was really a rough ride.

Carrot salsa

about 300 g carrots, grated roughly

1 medium red onion, chopped

2 cloves of garlic, chopped,

1 hot red pepper or same amount red paprika when you don’t like hot, also chopped

handful of coriander leaves, chopped

juice of 1 lime (taste)

pepper and salt

2 tbsp good olive oil

Put everything in a food processor and pulse till it is a juicy puree. Taste and add seasoning to your own tastes.

Wortelsalsa

ongeveer 300 g wortels, grofgeraspt

1 middelgrote rode ui, grofgehakt

2 tenen knoflook, gehakt

1 hete rode peper of dezelfde hoeveelheid rode paprika als je niet van heet houdt, ook gehakt

handje korianderbladdjes, gehakt

sap van 1 limoen, of meer, maar proef

peper en zout

2 el goede olijfolie

Doe alles in de blender en pulse tot het een sappige puree is. Proef nogmaals en voeg naar eigen smaak toe wat je mist.

Recipe adapted from: World Food Café 2

Barcelonese salad with butter beans – Barcelonese witte bonensalade (GF-DF-SF)

I made this lunch salad today, when my parents came over.
It has great flavours, it is easy to make and delicious to taste.
Although it’s freezing in the wind, on my balcony it’s hot and sunny.
So a salad and a cup of lentil soup was a great lunch, first the soup to warm you up and then the lovely summery feeling from the salad. And tea and almond cookies in the sun, what else do you need?

Barcelonese salad of big white beans (lunch for 4)
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2 tins of big white beans
1 big onion
1 big ripe tomato
1 big green pepper
2 hard boiled eggs
10 pitted black olives
3 tbs extra vergine olive oil
5 tbs red whine vinegar
Salt and pepper to taste

Let the beans leak in a colander.
Cut the onion in slices and blanch them 2 minutes and cool them.
Grill the green pepper on the gas or grill till it is black and blistered. Put it in a paper bag and let cool too. Peel and cut into squares of 2 ½ cm.
Cut the tomato in thin parts and the eggs in slices. Half the olives.

Put all ingredients in a big bowl and pour in oil and vinegar and season with salt and pepper.
Also very nice as a tapa!

Barcelonese witte bonensalade (4 pers, lunch)
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2 blikjes grote witte bonen
1 grote ui
1 grote rijpe tomaat
1 grote groene peper
2 hardgekookte eieren
10 ontpitte zwarte olijven
3 el extra vergine olive oil
5 el rode wijnazijn
Zout en peper naar smaak

Laat de bonen uitlekken in een vergiet.
Snijd de ui in schijfjes en blancheer 2 minuten. Laat afkoelen
Rooster de groene paprika op de gasvlam of onder de grill tot zwart en geblakerd. Stop de paprika in een papieren zak en laat afkoelen. Haal de schil eraf en het zaad eruit en snijd in vierkantjes van 2 ½ cm.
Snijd de tomaten in 2 en dan in dunne schijfjes en de eieren in plakjes. Halveer de olijven.

Meng alle ingrediënten in een grote schaal en giet de olijfolie en azijn erover. Breng op smaak met zout en peper.
Ook lekker als tapa!