Tag: lemon juice (Page 2 of 3)
Yogurt, Mustard and Lemon Juice Salad DressingMarch 12th, 2016 in Sauces & Dips & Spreads by Julia Volhina
Yogurt, mustard and lemon juice salad dressing tastes great especially in meat based salads, but is also good with tomatoes, good on sandwiches and as dipping sauce.
It can be used as lighter substitute for mayo: if you compare 900 calories for 5oz of mayo to about 140 calories of similar amount of this dressing.
Now, taste of this dressing will vary based on what kind of mustard you use, as well as based on proportion of mustard and lemon juice. Just experiment with different types and proportions to your liking.
I like using chobani yogurt for this one: there is enough space in the container to fit mustard and juice and mix, so no need to use extra bowl for mixing.
Hot Camomile Tea with RumJanuary 3rd, 2015 in Beverages, With Alcohol by Julia Volhina
If you are looking for comfort beverage to get warm during cold winter, try spiced hot camomile tea with rum.
Cinnamon and cloves spice the tea up, lemon juice flavors it and rum adds a bit of twist to the taste just enough to help with warming process, serve it hot.
I usually drink my tea unsweetened, but if you need some sweetness use honey (preferably) or sugar to taste.
Apple, Sorrel and Lettuce SaladDecember 6th, 2014 in Salads by Julia Volhina
It seems to me that sorrel isn’t something very popular in cooking in this part of the world.
But just in case if you were looking for some recipe using it, here is one: fresh raw salad with sorrel, apple and romaine lettuce dressed with lemon juice and honey.
If dressing seems too sour for you, replace some juice with water and increase amount of honey, that should do the trick.
Shrimps, Mushroom and Rice SaladJune 21st, 2014 in Salads by Julia Volhina
This isn’t one of the recipes I usually cook, but it kind of puzzled me when I saw a recipe, so I had to try it.
It turned out pretty nice, somewhat unusual taste but quite interesting.
I used shrimps, presented in last week recipe this recipe, but I think store purchased pre-cooked shrimps will work well for it as well.
Shrimp, Lettuce and Egg Salad RecipeJanuary 4th, 2014 in Salads by Julia Volhina
This unusual combination of ingredients yields pretty interesting salad. And it tastes best then prepared right before serving.
Original recipe calls for 10 quail eggs, but I find them somehow hard to find here, so I used 2 chicken eggs as replacement.
Pineapples themselves are optional ingredient, you can skip on them if you wish so, but with them salad tastes more interesting.
Shrimp and Asparagus SaladSeptember 7th, 2013 in Salads by Julia Volhina
Shrimps and asparagus with dill and cream is quite unusual combination for me, but I must say it tastes delicious. I ate something similar when we lived in Austria and wanted to reproduce the recipe ever since.
It tastes especially good if asparagus is young and you manage to not overcook it to keep crunchy texture. Lemon juice helps to brings the best taste out of asparagus.
By the way, if you use frozen shrimps, thaw completely them before adding to salad.
Salmon in Mustard, Lemon Juice and Soy Sauce MarinadeJuly 27th, 2013 in Fish, Main Dishes by Julia Volhina
This is very easy way to cook salmon, you just need to put marinade together, pour it over salmon and then cook salmon together with marinade.
I used portion salmon fillets for this recipe (6oz each), but salmon steaks or a whole salmon fish will work here as well. For cooking whole fish increase marinating time for couple of hours or even do it overnight, and bake it instead of frying.
Fresh vegetables or boiled potato are good side dishes for salmon cooked this way.