Non-standard flavor combinations: salads. Book series «Gods of nutrition and cooking»

Editor Yana Kazantseva

Cover designer Valentina Kochubei

Illustrator Dream by WOMBO

© Yevgeniya Sikhimbayeva, 2024

© Valentina Kochubei, cover design, 2024

© Dream by WOMBO, illustrations, 2024

ISBN 978-5-0064-2942-0

Created with Ridero smart publishing system

Yevgeniya Sikhimbaeyva: owner of the translation agency and the Helvetia Publishing House.

Lifetime diplomatic rank – attaché.

Three bachelor degrees with honors (laws, economy, diplomacy).

Graduate of the Diplomatic Academy of London, PhD Certificate of Laws of the University of London (UCL), etc.

Miss Internet Kazakhstan, 2000, etc.

Visited 38 countries.

Speaks Rus, Eng, Fr.

Writer. Poetess.

Hobbies: inventing unusual ideas that make the world an even more wonderful place to live in.

The world of salads is a vast field for experimentation. Classic time-tested recipes are perfectly complemented by new, bold combinations.

Think sweet notes of tangerine, juicy splashes of cranberries, spicy freshness of thyme and crunch of walnuts. All this is mixed in a dance of aromas, where the tenderness of citrus fruits intertwines with the piquancy of spices.

A non-standard combination of flavors that will surprise you with its harmony and brightness.

Story:

The birth of the Mandarin Waltz salad is a story about a chance meeting of tastes. In the restaurant kitchen, where the chef was looking for new flavor combinations, something unexpected happened.

Tangerines lay next to cranberries, and there was a smell of spicy thyme on the windowsill. The chef decided to experiment and combine these unusual ingredients.

The result exceeded all expectations! The Mandarin Waltz salad became a hit at the restaurant.

Note: Illustrations may not be 100% identical to the recipe in the book. However, here you can always count on your personal imagination and taste.

Ingredients:

– 500 g roast beef

– 1 can (400 g) black beans

– 1 red onion

– 1 yellow pepper

– 1 bunch of fresh cilantro, mint, basil

– 3 tbsp. l. olive oil

– 1 tbsp. l. balsamic vinegar

– 1 tbsp. l. soy sauce

– 2 tbsp. l. honey

– 2 tbsp. l. mustard

Preparation:

1. Place the roast beef on a baking sheet and bake in the oven at 200 degrees, 30—35 minutes for medium rare.

2. When the roast is done, remove it from the oven and let it sit for 5 minutes.

3. Meanwhile, combine black beans, chopped red onion and pepper, fresh cilantro, basil and mint in a large bowl.

4. In another bowl, combine olive oil, balsamic vinegar, soy sauce, honey and mustard.

5. Add the roast beef slices to the vegetables and beans, then add the sauce and mix thoroughly.

6. Serve the salad on a large plate.

Bon appetit!

Ingredients:

– Iceberg lettuce leaves

– 1 cucumber

– 1 red onion

– 50 g walnuts

– 90 g feta cubes

– 2 tbsp. l. olive oil

– 1 tbsp. l. honey

– 1 tsp. mustard

– salt and freshly ground black pepper to taste

Preparation:

1. Tear iceberg lettuce leaves into pieces and place on a large plate.

2. Add sliced cucumber and red onion.

3. Place the walnuts in a dry frying pan and fry over medium heat until golden brown.

4. Cut the feta into cubes and add to a plate.

5. Mix olive oil, honey and mustard in a bowl. Add salt and freshly ground black pepper to taste.

6. Pour the prepared sauce over the salad and mix thoroughly.

7. Sprinkle walnuts on top of the finished salad.

Bon appetit!

Ingredients:

– 1 cup quinoa

– 1 can (200 g) canned tuna

– 1 cucumber

– 1 red pepper

– 1 cherry sprig

– 20 g sesame seeds

– 2 tbsp. l. olive oil

– 1 tbsp. l. soy sauce

– 1 tbsp. l. honey

Preparation:

1. Rinse the quinoa in cold water and then boil in salted water over medium heat. Discard the liquid and leave to cool.

2. Mash the tuna with a fork.

3. In a large bowl, combine quinoa, tuna, diced cucumber and red pepper and halved cherry tomatoes.

4. Mix olive oil, soy sauce and honey in a bowl.

5. Fry sesame seeds in a dry frying pan until golden brown.

6. Pour the prepared sauce over the salad and mix thoroughly.

7. Sprinkle roasted sesame seeds on top of the finished salad. Ready!

Bon appetit!

Ingredients:

– 2 chicken fillets

– 1 large mango

– 1 large cucumber

– 1 red onion

– 2 tbsp. l. olive oil

– 2 tbsp. l. soy sauce

– 1 tbsp. l. rice vinegar

– 1 tbsp. l. honey

– 2 tbsp. l. sesame

Preparation:

1. Cut the chicken fillet into medium-sized pieces.

2. Heat a frying pan over medium heat. Add olive oil and fry the chicken until golden brown and cooked through.

3. Cut the mango into cubes. Peel the cucumber and cut it into thin strips. Slice the red onion into thin half rings.