The Recipe Room

If you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you! I invented it myself one day when a friend came round for lunch and I didn’t feel like cooking.

The second time I made it, I couldn’t remember all the exact ingredients I had used the first time, but that’s the great thing about it! You can use whatever ingredients you have available at the time, so it doesn’t always have to be the same. You can use any kind of hard or crumbly cheese, and any kind of fish. If you don’t like fish, use ham. If you’re not keen on capers, just leave them out or add something else you like.

I know sun-dried tomatoes aren’t the kind of thing we always have at home, so just use fresh tomatoes! And if you are feeling particularly lazy and can’t be bothered to make the vinaigrette, then just add olive oil, vinegar and salt. But I strongly recommend the mustard vinaigrette – it makes for a much tastier salad.

Apart from being a fun idea for a main meal at home, this salad is wonderful for picnics. It makes for a very complete, balanced and healthy dish, as it contains protein, carbohydrates and healthy fats. You could also try my rice salad with spinach and avocado. Very tasty!

Continuing with the Japanese-themed dishes, the turn has come to Hake, a fish from the cod family that is low in fat but high in protein, so excellent for people who are on a diet.

In this dish of Hake with teriyaki sauce, the yummy teriyaki sauce gives this otherwise rather tasteless fish a delicious flavour and texture.

Teriyaki is a Japanese cooking technique in which food is grilled in a sweet soy sauce marinade. The word teriyaki derives from the noun ‘teri’ which means a ‘shine’ given by the sugar content, and ‘yaki’ which refers to the cooking method by grilling.

Sesame seeds are a nutty flavoured and really versatile ingredient that can be used in many dishes either to make it look nice or for its health benefits. The seeds are known to have cholesterol -lowering effects in humans and also are a source of many good nutrients such as copper and magnesuim. They also boast high levels of antioxidants. They can be sprinkled over salads, added to bread dough or used as I have done in this dish – sprinkled over fish or chicken.

I recommend accompanying the fish with an apple, walnut, raisins and iceberg lettuce.  Those fruits and nuts will make it a fresh and altogether healthy option. You could also pair it with steamed spring vegetables with toasted pine nuts, which would be rather tasty sprinkled with a bit of teriyaki as well. It is really quick to make and perfect as an on-the go- lunch. I hope you like it!

Chicken is so tasty! Really, flavour is my number one priority, but chicken has two other advantages as well: it is a lean meat, and it is a reasonably cheap. In other words, it´s an ideal ingredient for students!

I also like chicken because you can add virtually any spice or herb, and it usually works great. In this recipe I have added cinnamon for a slightly surprising taste.

The other day one of my friends came over, and I found out last-minute that she was a vegetarian. So, I found this hearty seitan stew recipe, played around and combined the two for her. You can do the same to create your own unique recipe!

The chilli adds the spiciness and gives this dish a bit of a sting. Did you know that Christopher Columbus was one of the first Europeans to discover the chilli upon his arrival in the Americas?

This veggie is surprisingly good for you. They say it speeds up your metabolism and has more vitamin C than oranges. Adding it to dishes which are a little bland in taste will spice it up perfectly AND it may help you lose those extra pounds before summer that many of us still have left from the Christmas season.

This is a really simple and delicious dish that is put together in a jiffy! Enjoy!

Pistachios are one of my favourite nuts, and if someone doesn’t stop me, I could just eat them forever. They are so moreish! However, they contain quite a lot of calories, so I have to watch out.

On a good note though, almost 90% of the fat found in pistachios are unsaturated fats – the good kind! They are also a great source of fibre and vitamin E – great for skin health!

Pistachios are used in everything from ice cream to sauces, and in this dish of Chicken with rice and pistachios in a yoghurt sauce, I have tried to use enough pistachios to let the taste of this yummy nut shine through.

Pistachios are thought to have been enjoyed since as far back 6750 BC, and they were often used as travelling food due to their high nutritional value and long storage life. They were particularly popular among explorers and traders, and rumour has it that they were the snack of choice for travellers across the ancient Silk Road that connected China with the West.

Although pistachios are often used in desserts such as ice cream or other sweets (like this Indian lass with cardamom and pistachios), they can be used in a variety of other recipes. Try this rice dish and see for yourself!

What we need:

• 1 tablespoon of olive oil

• 200g of rice

• 200g of chicken

• 3 tablespoons of pistachos

• 1 onion

• 1 carrot

• 1 small tin of green peas

• 1/2 courgette

• 150g of  natural yoghurt

• 1 clove of garlic

How to make it:

1. Wash and boil the rice according to instructions on the package.

2. Wash and peel the onion, carrot and courgette. Cut them all into small squares.

3. Cut the chicken into cubes and place in a frying pan in the oil.

4. When the chicken has been frying for a while, add the vegetables and the peas.

5. Chop the pistachios and garlic into small pieces and mix with the yoghurt in a bowl.

6. When the rice is ready, add it to the frying pan and mix it carefully with the chicken and veggies.

7. Place the rice mixture on a plate and dollop the yoghurt sauce on top.

Enjoy!

Serves: 2

Time needed: 20 minutes

Level: easy

Continuing my love affair with Asian cuisine, the time has come to try a dish with tofu. Tofu is made by coagulating soy milk and then pressing the resulting curds into soft white blocks that is then used in cooking, often as a meat substitute. (Another example of an Asian recipe using tofu is this recipe for Vietnamese spring rolls.)

Tofu can be used both in savoury and sweet dishes and is low in fat, high in protein, and with a low calorie count, it is excellent for vegetarians or for those of you on a calorie-restrictive diet. I have added oyster sauce and ginger to this dish of Japanese style fried rice with tofu for that scrumptious Japanese taste that I never get tired of.

Tofu is thought to have originated in ancient China, and techniques for its production and preparation eventually spread to many other parts of Asia. Today, many different varieties, such as fresh, fried, marinated, firm or soft tofu are eaten all over East Asia, and its use has spread to the west as well, probably as a result of the rise in vegetarianism in the 20th century.

What we need:

• 100g jasmine rice

• 1 red pepper

• 1 red onion

• 3 large mushrooms

• 2 teaspoons of rapeseed oil

• 125g of tofu

• 1 teaspoon freshly chopped ginger

• 4 teaspoons of Japanese soy sauce

• 2 tablespoons of oyster sauce

• 1 clove of garlic

• 1 teaspoon of sesame seeds (optional)

How to make it:

1. Boil the rice according to the instructions on the package.
2. Wash and cut up all the vegetables into thin slices.
3. Fry the vegetables in the oil in a frying pan.
4. When the rice is ready, pour it into the frying pan, mix and let it all fry together for a few minutes.
5. Cut the tofu into squares and put it in the frying pan.
6. Add the ginger, garlic, soy sauce and the oyster sauce and mix carefully. Sprinkle over some sesame seeds if desired.

Enjoy!

Serves: 2
Time needed: 20 minutes
Level: Easy

One food item that I always try to have in the fridge is mango chutney. It is really versatile; it can be an accompaniment, a side dish sauce, an actual sauce in a stir-fry or  a topping just to add an extra flavour to something. I usually use it to sweeten something that might be too spicy on its own. It is good with strong cheeses too; try it for yourself – only your imagination sets the limit! (Also sample this pear and mango chutney.)

Chutney is a South Asian condiment, and there are many different kinds. They can be made from virtually any vegetable or fruit, herbs, spices or a combination of them. Often it is fruit, vinegar, and sugar cooked down to a reduction, such as in the case of mango chutney. Chutneys are usually sweet or hot; and both usually contain various spices, including chilli, but are set apart by their main flavour, such as mango or tomato.

If you have a little more time and energy than me, it is reasonably easy to make mango chutney at home, but I just bought a ready-made one. Here is a really simple stir-fry dish which is put together within minutes. I hope you enjoy it!

I tend to use Japanese soy sauce quite often when I cook. It is really versatile and adds a little saltiness to a dish. I prefer it to the Chinese version as Japanese soy sauces typically have a slightly sweeter taste than their Chinese counterparts.

A few years ago, I lived with two Japanese flatmates and they taught me many different ways how to use their soy sauce. Since then I have used it in everything from avocados to eggs, like this scrambled omelette with cherry tomatoes. In coming recipes I will tell you more about how you can use Japanese soy sauce in ways you might not have considered before.

If you love the flavours in sushi, but like me, can’t afford to splurge too often, then this Japanese-style rice dish with shrimp and ginger is for you. It combines several main ingredients in sushi: ginger, rice and soy sauce. I have also added shrimp and sun-dried tomatoes for an extra salty taste.

What we need:

• 100g of peeled and washed shrimp (use de-frosted if you like)
• 300g of rice
• 6 big mushrooms
• 50g of sun-dried tomatoes
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 2 1/2 tablespoons of Japanese soy sauce
• Around 1 centimeter of freshly grated ginger (about a teaspoon)

How to make it:
1. Defrost the shrimp on a plate for later use.
2. Place the rice in a sauce pan and cook according to the instructions on the packet.
3. Grate the garlic into a frying pan and fry in the olive oil for 2 minutes.
4. Peel and chop the onion and add to the frying pan. Let it fry until soft.
5. Chop the mushrooms and add to the frying pan.
6. Chop the tomatoes into small pieces and add to the frying pan.
7. Add the soy sauce and let it all blend together until soft.
8. Add the shrimp and the ginger. Mix it all carefully and let it simmer for 3 minutes.
9. When the rice is ready, fluff it and add it to the frying pan.
10. Mix very carefully into a rice dish and serve immediately.

Serves: 2

Takes: 20 minutes

Level: easy

Popeye was right – spinach is a superfood! Using spinach in salads is particularly healthy as spinach is extremely rich in antioxidants and has a high nutritional value, especially when fresh. It is also good for your eyes as it contains lutein. For you gents out there, it is believed that spinach can help fight prostate cancer, and girls, take note: it is good for keeping your iron levels high.

Since I have just discovered the health benefits and many uses of spinach, expect to see more recipes containing this health bomb. This rice salad with spinach and avocado is a yummy alternative to pasta salad, using rice in a cold salad together with vegetables and topping it off with a tasty yoghurt dressing.

Having added another superfood to this salad – the avocado, this salad becomes a virtual health injection and the boost you might just need after a long sluggish winter. This is the perfect spring salad! (I also recommend this chicken, spinach and feta salad.)

What we need:

• 130g rice
• 1 ripe avocado
• 5 small mushrooms
• 30g of sun-dried tomatoes
• 1 tomato
• 1 small tin of tuna (80g)
• 100-150g of fresh spinach
• 1dl of natural yoghurt
• ½ – 1 tablespoon of ground herbs

How to make it:

1. Wash and boil the rice according to instructions on the package.
2. Peel and pit the avocado and cut it into small pieces.
3. Wash the mushrooms and cut them into medium-sized chunks.
4. Wash the tomatoes (both sun-dried and natural) and cut them into thin slices.
5. Wash the spinach and break into small pieces with your hands.
6. When the rice is ready, take it off the heat and let it cool, at which point you can add all the vegetables and mix in the tuna.
7. Take 1dl of natural yoghurt and add ½ – 1 tablespoon of salad herbs (according to taste) and mix.
8. Mix it carefully into the rice salad or keep it separate for each person to add according to preference.

Serves: 2
Time needed: 20 minutes
Level: easy

Attention fish lovers: Sweet chilli fish with rice is a dish for those of you who like the taste of the delights from the sea but don´t really have the patience to cook dishes which use up a lot of your precious time.

You know who you are: you are always on the run, and your greatest wish is for food to cook itself, but you also want your food to be healthy. You are tired of ready-made microwaved food and of counting just how many E-numbers have been thrown in.
Here you will learn how cooking fish dishes need not be difficult or time-consuming, and your health will thank you.

This dish literally cooks itself; while the rice is simmering, you have time to tend to other things. All you have to do is chop an onion or garlic, mix the ingredients, and the rest takes care of itself.

This sweet and sour chilli fish dish is an easy, no-fuss, midweek dish. Just don’t forget to put the timer on!

What we need:
• 600g of cod
• 1 teaspoon of salt
• 1 garlic clove or 1/2 yellow onion
• 1 decilitre of parsley
• 50-75g of butter
• juice from 1/2 a lemon
• 1 tablespoon of honey
• 1 teaspoon of sambal oelek

Tip to save time: You can also use a ready-made sweet chilli sauce instead of lemon, honey and sambal. It can be found in most food shops. With the remaining sauce, try sweet chilli and lemongrass prawns!

How to make it:
1. Set the oven to 225 degrees Celsius.
2. Place the cleaned fish in an oven-safe form and sprinkle some salt over it.
3. Chop the garlic and parsley.
4. Melt the butter in a saucepan. Mix in the garlic, lemon juice, honey and sambal oelek.
5. Slowly pour the mixture over the fish.
6. Bake in the middle of the oven for 20-25 minutes.
7. Serve with whole grain rice mixed with lightly cooked vegetables. (These can be defrosted frozen vegetables which are added at the last minute to the rice.)

Time needed: approximately 25 minutes
Serves: 4
Level: easy (especially when using the ready-made sauce)

Using crayfish tails can be very versatile and will make simple and tasty dishes. They also give off a certain luxurious and gourmet sensation as they are often considered a delicacy. Crayfish meat is, apart from being yummy, packed with the good nutrient selenium and great as a substitute for meat if you are on a diet, as it is very low in fat. It is a good source of omega-3 fatty acids, vitamin B12 and other vitamins.

Be careful where you get your seafood from, as it may be contaminated with toxins, such as mercury, if harvested in polluted waters. On a positive note, crabs are thought to have a lower risk of mercury than other types of seafood. (Try these Thai crab cakes. Yum yum!)

Here is an easy and tasty crab meat dish that combines courgette and mango for an extra twist. Topped with a yoghurt dressing, this provides a low-fat and healthy meal. And most importantly – it tastes good!

What we need:

• 375g of rice
• 1 leek
• 350g crayfish tails, cleaned and de-shelled
• 2 mangos
• 1 small courgette
• 60g shredded carrots
• 60g lamb’s lettuce
• 1 small red onion
• 1 tablespoon of olive oil
• 3 pinches of salt
• 2 pinches of pepper

Yoghurt dressing:

• 2 dl of natural yoghurt
• 1 grated clove of garlic
• 1 teaspoon of French mustard
• 2 pinches of salt
• 1 teaspoon of honey

How to make it:

1. Wash and boil the rice according to instructions on the package.
2. Wash and cut the leek and onion into slices. Heat the olive oil in a frying pan and fry the veggies.
3. Add the crab tails.
4. Cut the courgette into small pieces.
5. Peel the mangos and cut into cubes.
6. Mix the courgette and mangos into the frying pan, and when the rice is ready, mix it into the frying pan.
7. Carefully mix it all together and add the shredded carrots, salt and pepper.
8. Make the dressing by mixing all the ingredients together and use about a tablespoon for each portion of crab tail rice.
9. Place a small portion of the lamb’s lettuce on a plate and serve the rice on top.

Serves: 4
Time needed: 20 minutes
Level: Easy