Alaska Salmon Salad Sandwich

Ingredients : Alaska Salmon Salad Sandwich

    * 15 1/2 ounces canned Alaska salmon
    * 1/3 cup plain nonfat yogurt
    * 1/3 cup chopped green onions
    * 1/3 cup chopped celery
    * 1 tablespoon lemon juice
    * Black pepper, to taste
    * 12 slices bread

Directions: Alaska Salmon Salad Sandwich

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

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Chicken and wombok salad

Gather fiery chillies, bunches of feathery coriander and this easy Vietnamese recipe, and you're all set to make a fresh and delicious midweek meal.


Ingredients Chicken and wombok salad

    * 1 whole barbecued chicken, skin and bones removed, meat shredded
    * 2 cups finely shredded wombok (Chinese cabbage)
    * 1 red onion, halved, thinly sliced
    * 1/3 cup torn fresh mint leaves
    * 1/4 cup fresh coriander leaves dressing
    * 2 tbs fish sauce (see note)
    * 1 1/2 tbs caster sugar
    * 1 tbs water
    * 1 tbs soy sauce
    * 3 tsp rice wine vinegar
    * 1 long fresh red chilli, seeded, finely chopped


Method Chicken and wombok salad

1. To make the dressing, stir the fish sauce, sugar, water, soy sauce, vinegar and chilli in a small bowl until the sugar dissolves.
2. Combine the chicken, wombok, onion, mint and coriander in a bowl. Pour over the dressing and toss to combine. Divide the salad among serving dishes.

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Fruit Salat

Fruit Salat

Ingrediens:

1. 1 Apples
2. 1 Kiwi (up, like a yellow or green)
3. 3 Strawberry
4. 10 grapes
5. 1 mango
6. or fruits that you like 

Sauce:

1. 1100-200 ml yogurt (depending on how many fruits) who find it feels good
2. 2-4 tablespoons whipped whipped cream (look for low kalorie, for example: Rama)
3. 1-3 tablespoons honey / sugar
4. 2-3 tablespoons lime juice 

Method:

1. Wash fruit (grapes, and apples stawberry) then drain. Cut the fruits according to taste. For apples, please given the lime juice. Place in refrigerator.
2. Stir the sauce, taste whether it's been perfect. Sometimes there who like to use pepper or salt.
3. Stir the sauce with fruits. Sprinkle with nuts that have been roasted. 

Tips for Fruit Salat:
If you want to taste the savory and sweet use mayonese, condensed milk, and cheese. But for those of you who want a diet do not use it because it was too fatty. Want a quick use canned fruit, but this is not a good idea for those who want to diet too sweet, use fresh fruit.
Congratulations to taste

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Pickled Cucumber

Pickled Cucumber

Ingredients for cucumber pickle: 

1. 1 medium carrots, wash, peel, discard bones, diced 
2. 1 medium-size cucumber, washed, peeled, cored, diced 
3. 1 red onion or to taste, peeled, rinsed, chopped 
4. 3 whole cayenne pepper 
5. a little salt (to taste) 
6. sugar (to taste) 
7. 1 cup vinegar 

How to Make Pickle cucumber:

Boil vinegar Put all the ingredients in place of a lid (jar). Stir well. Cover, and allow it to seep taste, when cool put in fridge.
Serve pickled cucumber as a complement to various kinds of rice, vegetable salad, or other

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Algerian Bouzeguene Berber Bread with Roasted Pepper Sauce

This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying. We also like to have this with fried eggs

Ingredients Algerian Bouzeguene Berber Bread with Roasted Pepper Sauce

1. 2 red bell peppers
2. 4 tomatoes
3. 1 tablespoon olive oil
4. 4 cloves garlic, chopped
5. 1 jalapeno pepper, chopped
6. salt to taste
7. 2 pounds semolina
8. 1 1/2 teaspoons salt, or to taste
9. 3 cups water, or as needed
10. 4 tablespoons olive oil
11. 6 tablespoons olive oil for frying

Directions Algerian Bouzeguene Berber Bread with Roasted Pepper Sauce

1. Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

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Thai Cucumber Salad

Ingredients Thai Cucumber Salad

1. 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
2. 1 tablespoon salt
3. 1/2 cup white sugar
4. 1/2 cup rice wine vinegar
5. 2 jalapeno peppers, seeded and chopped
6. 1/4 cup chopped cilantro
7. 1/2 cup chopped peanuts

Directions Thai Cucumber Salad

1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

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