This is gonna be a very short post indeed. Because as much as I hate using the B word I am gonna have to today. I am Busy! I know, people say that all the time and half off the time it’s not even true. But this time I am honestly entitled to use it. I have my first pop up restaurant coming up this weekend and you won’t believe all the things you need to set up a restaurant. Even if it is just for a day. It’s impressive and at times really overwhelming. But I just take it one step at a time and try my best to think in 10 seconds increments. What can I get done the next 10 seconds? If I succeed in that at least I’ve had a succesful 10 seconds!
I will be featuring a special Indian inspired high tea at the pop up restaurant and have been testing recipes the past couple of weeks like a mad woman. And I must say I am so happy with how everything is coming together. It’s really exciting to cook my food in a live setting for many of you who have been following my blog. Also the location is just spectacular and we are so lucky to be using it. It is very close to the Vondelpark in the design studio of Eginstill, a modern kitchen design team specialised in ecologically responsible design. So if you live in Amsterdam or happen to be in town be sure to drop in. Just remember to make a reservation cause we are filling up quicker than you can say “High Tea”. Go to my facebook page for all information and to see the complete menu.
Because some guys find high teas too girlie I decided I needed a “real” man’s plate on the menu as well. So I turned to the only woman I want or need to turn to when it comes to modern and sophisticated Indian food. Anjum Anand. If Heidi Swanson from 101 is who I want to become when I grow up than Anjum Anand is who I want to be in a next lifetime. Anjum is the Indian version of Nigella Lawson and has hosted numerous television cooking shows and written just as many cookbooks. She has a modern and way lighter approach to Indian cuisine, highly favors vegetarian food and wrote thé book on modern Ayurvedic cuisine called “Eat right for your body type.” She is one in a million and I love her cooking.
I found this fantastic recipe of a PLT in her latest cookbook “Anjum’s Indian Vegetarian feast”. A tasty, spicy and completely vegetarian version of the classic BLT. How clever, and delicious. If that isn’t enough to tickle any dudes taste buds I don’t know what is! Go find Anjums book on Amazon and buy it this second! This book is certain to enrich your life. But if you want to test drive it first come to my pop up restaurant and order this PLT (Panir, Lettuce and Tomato) sandwich. I did not include the recipe cause I’d like for you guys to try it first. But as a tiny teaser here comes the recipe of the side salad that will go with it. Hope to see you sunday!
This salad is three dosha. Meaning that is suites Vata, Pitta and Kapha. Kapha, just go easy on the dressing.
Mixed quinoa salad with coriander , lime and honey dressing
For 2 as a main course or 4 as a side salad
- 150 grams mixed quinoa
- 300 ml water
- 2 tablespoons roasted sunflower seeds
- a big handful of mixed salad greens
- alfalfa or other micro sprouts for garnish
- Juice of 2 limes
- 1/4 bunch of coriander
- 1 to 2 tablespoons honey (to taste)
- 150 to 175 ml sunflower oil
- salt and black pepper
Bring the quinoa with the water and a dash of salt to the boil. Lower the heat and put a lid on top. Cook for 15 minutes or until done but still with a bite. Let the quinoa cool down before adding the rest of the ingredients.
For the dressing put all ingredients in a kitchen aid and blend. This amount will make more than you need. Sprinkle the quinoa salad with the dressing.