Posts Tagged ‘lunch’

What do you do with leftover poached or roast chicken (breasts, drumsticks, legs)? You use it! You can make a fantastic salad with walnuts, raisins, celery sticks, apples, flat parsley and light mayo ūüôā How simple is that? Very simple – all you need to do is to chop most of the listed ingredients and combine them with mayonnaise. Eat it for lunch on top of a piece of bread or eat it with some nice and crispy gem lettuce. Trust me, it tastes delish!

I ¬†made my own proportions for this salad, yet you may want to create yours, according to your preferences. However, I find this combination just right. Also, I like serving my chicken salad with some finely chopped red radish. Radish adds a bit of extra sharpness and colour to the salad and makes it look more tempting ūüôā

Chicken salad a la Frock & Fork

Serves 6

chicken and walnut salad

frock & fork

You will need:

6 cold chicken poached or roasted drumsticks, chopped (I used the ones I cooked in my homemade chicken soup)

2 celery sticks, finely chopped

50 g walnuts, roughly chopped

1 spring onion, chopped, green parts removed

2 tablespoons flat parsley, finely chopped

40 g raisins, soaked in hot water

1/2 cup light mayonnaise

1 pinch of nutmeg

1 teaspoon lime juice

salt & pepper

2 red radishes, chopped


In a large bowl combine chopped chicken meat, celery, apples, walnuts, spring onion and parsley. Add raisins, mayo, nutmeg, lime juice and season to taste with salt and pepper. Mix everything thoroughly. Chill in the fridge at least 1 hour before serving. To decorate the salad, sprinkle over with some chopped flat parsley and red radish. Enjoy!

chicken walnut and apple salad

frock & fork

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Bizarrely, I have always liked goat cheese salad even though I have never been a great fan of goat cheese. I guess it’s that amazing combination of warm goat cheese and honey, cinnamon flavoured pear, pine nuts and beetroot that make me happy with the savour and texture of this dish …. My goat cheese salad is perfect for smart lunch or light supper, however it would also make an excellent starter when cooking for friends.

Just so you know, I created the recipe myself, though I was inspired by several salads I have eaten in various restaurants. The recipe is quick and can be easily adjusted by adding more or less ingredients. I used a honey-mustard-lime juice dressing, yet you may want to substitute it with a good quality virgin olive oil and balsamico. Finally, warm crunchy ciabatta and well chilled white wine, will perfectly accompany this meal.

Satisfying, full of flavours, elegant – enjoy it!

Goat cheese salad with poached pear

Serves 2

goat cheese salad

by Asia(Jo)

You will need:

1 package of mixed baby leaves lettuce

1 cooked beetroot, cut into quarters and sliced

2 radishes, sliced

1 spring onion, sliced

4 large cherry tomatoes, halved

2 logs of soft goat cheese

2 tablespoons of honey

1 handful of pine nuts, toasted

2 small pears

1 small cinnamon stick

zest of 1/2 lemon

2 tablespoons of brown sugar

1 glass of white wine

cold water

1 pre baked ciabata bread

For the dressing: This time I didn’t follow a recipe, just mixed some Dijon mustard with honey, lime juice and olive oil, salt and pepper.


If unwashed, clean the lettuce and then divide between two large plates. Add the beetroot, tomatoes, radish and spring onion.

To poach the pears, peal and place in the pan together with white wine, cinnamon stick, lemon zest, sugar. Add cold water to cover the pears. Cook for a few minutes making sure the fruit is soft yet firm at the same time. Avoid overcooking the pears for esthetic reasons.

Arrange the goat cheese in a lightly greased ovenproof dish. Pour over the honey and warm up in a moderate oven. Spoon the dressing over the salad leaves. Arrange the pears in the middle of each plate and finally add the warm goat cheese. To serve, sprinkle the cheese with some toasted pine nuts. This will make a difference to the flavour!

It’s a lovely salad – give it a try ūüôā

poached pear

by Asia(Jo)

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It has been absolutely amazing to have my friends from all over the world. I can not imagine my life without these international, multicultural and diverse mates. Knowing them and spending time with them, not only broadens my horizons enormously, but also gives me a delightful lesson of life. Even my coooking has been influenced by cuisines from my friends’ mother lands.

Yesterday, my lovely friend Marce, invited me for the very first cooking class. She showed me how to prepare CEVICHE, a traditional Peruvian fish meal that cooks itself in the acids from lime. The session was absolutely brilliant. It was an incredible experience to learn about all little steps that make this dish taste like heaven. Every step is important: the way you cut the fish, squeeze the limes and slice the onion.

First of all, when you make ceviche, it is crucial to set an appropriate atmosphere in your kitchen. Yes, the answer is – Peruvian music!!! I highly recommend a band called Novalima. Their music fantastically blends the Afro-Peruvian, Latin American and contemporary electronic sounds.

There are several kinds of ceviche based on different types of fish or “frutti di mari” but the basic ingredient, lime juice, is irreplaceable. With all due respect for Jamie Oliver’s cooking knowledge and culinary innovations, according to my friend, he just didn’t get that right when he substituted lime juice with lemon juice in his ceviche dish (¬†Jamie’s American Road Trip ).¬†You MUST use LIME juice and only lime juice to make an authentic ceviche. Having said that, I think we are ready for Marce’s ceviche cooking instructions.


by Asia(Jo)


Serves 2 (large portions)

You will need very fresh ingredients:

3 tilapia filets – you may want to remove the red parts for esthetic reasons

9 limes (juice only) – don’t squeeze the limes to the very end to avoid the bitterness of the white part of the lime skin!

1/4 fresh red chili

a pinch of Aji amarillo (Peruvian chili paste) (if missing add more fresh chili)

a dash of garlic powder

a pinch of pepper


1 red onion, finely sliced in a “rainbow” style (semicircles)

1 celery stick, finely diced (optional)

2 coriander springs, chopped; to garnish

To serve:

1 small canned sweet corn

1 cooked sweet potato

2 large lettuce leaves

2 handfuls of Peruvian popcorn

ceviche instructions

by Asia(Jo)


1. Rub the fish fillets with a bit of salt and rinse it under cold water

2. Cut the fish along the centre, then cut each half sidewise

3. Peel the onion, halve it and slice it in a rainbow style (semicircles); sprinkle with salt, rub it using your hands, rince the onion under cold water and let it rest

4. Rub the metal bowl with the piece of chili, then finely chop the chili

5. In a metal bowl mix together the chili and 1 teaspoon of salt; shake it and smash it gently with a spoon

6. Add a pinch of garlic powder and black pepper to the salt & chili mixture

7. Add the lime juice; stir everything gently checking if the sauce is salty enough. Make sure it’s not too salty

8. Add the fish, check the seasoning, stir it gently and finally add the onion. Sprinkle the dish with fresh chopped coriander; leave it for a minute or two

9. The fish will nicely cook itself in this amazing lime & salt sauce!

10. Serve your ceviche with a few slices of cooked sweet potato and a handful of sweet corn on the “lettuce bed” – decorate the whole dish with some Peruvian popcorn


Ps: It is very difficult to tell how much salt this dish needs. It all depends on your personal preferences and on the type of salt you use (use fine table salt rather than sea salt). It is something that needs to be tested and eventually mastered.

I can’t wait for a ceviche plate prepared 100% by me!


by Asia(Jo)

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Absolutely gorgeous. Absolutely tasty. Absolutely easy to do.

Grilled veggie & goat cheese sandwich Рperfect for your healthy, tasteful lunch or evening meal. Make one today!

Grilled Vegetable & Goat Cheese Sandwiches

Serves 2-3                                              

You will need:

4 mini pre-baked ciabatta rolls

1 small aubergine, thinly sliced

2 small red sweet peppers

4-8 slices of goat cheese

1 tomato, sliced

1 handful of rucola

olive oil

1 tsp Italian herb mix or dry oregano

salt & pepper


Bake your ciabatta rolls according to the instructions on the package. Mix peppers and aubergine slices with some olive oil, salt and pepper and 1 teaspoon of Italian herbs or dry oregano. Grill your pepper and aubergine on a hot grill pan. Cut open the ciabatta and drizzle with a bit of olive oil. Fill each sandwich with a slice of goat cheese, grilled vegetables, rucola and tomato. Enjoy!

by Asia(Jo)

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