10 salad recipes

Do you wanna know what I found most challenging in cooking? Innovation. I mean, it is too easy to end up on a circle of only cooking those things you master. It is reasonable. It is not difficult to make a hash of a “first time recipe” and, I don’t know about you, but I hate when a recipe turns out an epic fail. But… then I think: I didn’t master at first those recipes I master now, I need to keep learning, I need to extend my cooking repertoire and specially, I need to try as many times as it takes.

So lately I’ve been thinking about salads, A LOT. Let me explain here: I’ve been studying too much and I’ve had too much time to think about food. One thing I cannot understand about me is how stress makes me eat so little and, at the same time, I am hysterically obsessed with food.

Anyway, I love salads, that’s a fact, and I like to eat them a few times per week (yes, even in winter) and this final’s season I’ve felt the urge of spicing them up a little bit.  So, in order to indulge myself, I headed to my Pinterest board and began the hunting. There are hundreds of them, of course, but I selected only 10, every one with it’s special twist or main ingredient.

Apple cranberry walnut

Goat cheese

(I know, I didn’t find it on Pinterest but it’s been a while since I cooked it for the last time…)

Goat Cheese Salad

Pesto pasta with sun dried tomatoes and roasted asparagus

Brown rice with cilantro lime dressing

Sorry, no image here

Grilled Caesar

Asian quinoa

Greek yogurt chicken

 

Lentils

Ensaladilla Russa

Honey lime rainbow fruit

 

I cannot wait to give it a try on every one of this salads. My fave is this last one though, I die for fruit! What about you? Is there a special one you’d try?

Happy Wednesday!

Coca de Quart de Mallorca – Mallorca’s Sponge Cake


Hello beauties! How have you been lately? My life’s been a complete mess (as always). I started working again, I had bad days, better days, lots of work and (as always) I’ve been postponing writing here… Oh man, I feel so bad about it!

But again, here I am trying to stick to my schedule and write here a few times per week (and… as always, any tips???)

Today I want to introduce you one of my favorite Spanish recipes: Mallorca’s Sponge Cake (Coca the Quart de Mallorca). I discovered this cake thanks to a friend of my Mom and one of the best cooks I’ve ever met.  She brought it to a party at my place two summers ago and I could not stop thinking about it until I learned how to bake the most delicious simple cake I’ve tried.

This “Oh so fluffy and sweet!” cake is relatively difficult to prepare but it worth the effort and once you know how it is done, it is a ridiculously easy recipe (it is a big mystery for me how can this happen… )

So, let’s go to the point and learn how we can cook as a Mallorcan Mom, or at least trying it.


Note: I didn’t post a photo mosaic because the pictures were took in a really bad light and they are pretty lame… Sorry!


Ingredients:

  • 6 eggs
  • 200 gr/7.05 oz sugar
  • 100 gr/3.53 oz flour
  • Some icing sugar

Directions:

  1. Preheat the oven at 200ºC/392ºF
  2. Separate the egg whites from the yolks.
  3. Mount the egg whites until stiff.
  4. Add the sugar slowly while mixing it with the whites.
  5. Add the yolks one by one and mix them with the paste.
  6. Add the flour slowly and sifting it. Mix it slowly, with a circular movement and always on the same direction. Don’t worry about the lumps, they’ll make the cake fluffier.
  7. Put it on the mold using some baking paper to prevent the dough from sticking to it.
  8. Bake it at 190ºC/374ºF for about 12-15 minutes.
  9. Cool it on a rack and decorate with icing sugar.

Tips

  • As we are not using yeast, the cake will decrease its size while cooling, in order to avoid this, we should “startled” it (I’m not sure if that’s the correct term, we call it like that in Spanish), that means to strike at the base of the mold with the countertop or the kitchen floor.
  • For best results use a aluminium tray.
  • Make sure the cake is well baked, poke it with a toothpick: if it ends up clean, the cake is ready.
  • Be VERY patient while cooking this cake.

I found this recipe one of the easiest I’ve ever seen and yet it is really difficult to get the best results. Don’t get discouraged if the first time you didn’t get what you expected, it took me three times and see my Mom’s friend cooking it once to have a decent result. One thing I can assure you: once you try this cake (and you get the result you expected), you’ll cook it almost every week.

What do you think about it? Any questions?

Happy Tuesday! 🙂