Nov 30, 2014

Sunday's Recipe: Autumnal salad with baked pumpkin



Today I'm sharing with you a salad recipe I've found two years ago in a magazine and made countless times, always wanting to share it here on the blog. The thing is, whenever I prepare this salad I don't have the time to take proper step by step pictures but some things are just too good to not share, so here we go:


Ingredients (serves four)

400 gr pumpkin, cut in cubes 
2 tsp olive oil salt & pepper 
4 cups mixed leaf salad of the season 
4 tbsp pomegranate seeds 
8 tsp roasted pumpkin seeds
60 gr goat cream cheese, crumbled 

Dressing: 
4 tbsp pumpkin seed oil 
2 tbsp white wine vinegar 
3 tbsp orange juice 
1 tsp Dijon mustard 
1 tsp honey 
Salt & pepper 

 Preheat your oven to 200 degrees celsius. Coat the pumpkin cubes with olive oil, add salt & pepper to taste. Spread them loosely on a baking sheet and bake for about 30 minutes until they're just slightly browned and al dente. Take them out of the oven and let the cubes cool. Put all the dressing ingredients in a sealed tupperware or jar and give the dressing a good shake. All the ingredients should be well mixed and a bit creamy in consistency. Wash the salad and arrange the leaves on 4 plates. Now add to each plate 1/4 of the baked pumpkin cubes, 1 tbsp pomegranate seeds, 2 tsp roasted pumpkin seeds, crumble some goat cheese over your creation and drizzle 2 tbsp of the dressing over it.

Next week I'll share another simple pumpkin recipe before the season is over...  
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Nov 20, 2014

Pink Box anniversary



Pink Box is a monthly beauty products subscription service and celebrates its 3rd anniversary this year. What started as a small startup has become a fully established beauty supplier to those who love to test out the latest trends going on in the beauty industry. All products coming within the box are either original or special size and you can expect a variety of over 150 different beauty brands. 

 Do you want to treat yourself with the latest beauty news or even surprise a dear friend with a pink box? Then feel free to visit their website to get to know their concept. If you like the idea and want to try your luck, congratulate Pink Box on their 3rd anniversary by entering our giveaway on our facebook page. This Pink Box contains the following products:

- La Roche-Posay Thermal Spring Water
- Eucerin In Shower Body Lotion
- Gliss Kur 6 Miracles Oil Essence
- Beauty uk High Brow Kit
- Labello Repair & Beauty Lip Balm

Head over to our facebook page to find out how to enter the giveaway open for everyone residing in Switzerland (ends Sunday 23rd of November, 2014 at 11 pm!) We will chose three lucky winners!

Good luck!
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Nov 9, 2014

Sunday's Recipe: Eggplant and figs



When do you typically pin recipes on Pinterest (if you ever look for food inspiration, that is)? 
As for me, it happens to be on my commute home in the evenings. Probably the time I'm most hangry* (guilty as charged). On such an occasion I came across that image on Pinterest that combined two things I already loved separately: eggplant and figs. Combined they were very unexpected for me but so delicious I made this recipe twice so far. Once I served it with couscous and the other time with quinoa, satisfying every single time.


Ingredients for two persons: 


2 small eggplants
2 cloves of garlic, minced 
1 large ball of fresh mozzarella, sliced 
1/2 of a leek, thinly sliced (also good: spring onions)
2 fresh figs, sliced (I'm going to try if it also works with dried figs)
a few cherry tomatoes,
olive oil, salt and pepper to taste


How to:

Cut the eggplant in half and score its flesh with a couple of strokes with your knife, without cutting the skin. Then rub the halves with a clove of garlic, brush with olive oil and sprinkle with salt. Arrange eggplant halves, open side down, in a large roasting pan and braise for a couple of minutes until they look like in the picture below. Alternatively you could also bake the eggplant in the oven.



When the eggplant is done, it's time to top it with the remaining ingredients: tomatoes, figs, mozzarella slices and lastly the leek (tip: maybe it would be better to cook the leek a little bit before to soften them, because mine browned in the oven). 

At this point you can also add spices and herbs to your hearts desire. Roast the eggplant in a 180 degree Celsius oven for about 15 minutes or until your cheese is bubbly. Just before serving, you could drizzle balsamic reduction on top on. As I mentioned before, it goes great with couscous or quinoa. 


Let me know when you try this recipe - I love hearing from you!
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