Traditional recipes

Salad with herbs

Salad with herbs

I'm glad that my salad with salmon and orange juice was the star of the Lalla seminar. I propose another salad just as tasty

  • 1/2 head of lettuce,
  • 1/2 head of "Iceberg" salad,
  • 1 handful of arugula salad,
  • 1/2 link radishes,
  • 3 green onions,
  • 1 cucumber,
  • 1 red,
  • 3dl. natural yogurt,
  • 100g. feta cheese,
  • 1 clove of garlic,
  • fresh herbs: sage, thyme, basil, rosemary,
  • 1 dl. olive oil,
  • salt,
  • freshly ground pepper,
  • lemon juice,
  • 2 slices of toast

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Salad with herbs:

1. Wash the 3 varieties of salad, drain and break them by hand into small pieces. Do not cut with a knife so as not to oxidize.

2. Wash the rest of the greens: green onions, cucumbers, tomatoes and radishes and cut as desired, cubes, rounds or julienne.

3. Prepare the sauce: put the yogurt in a salad bowl, add the olive oil, salt, pepper, crushed garlic, 1/2 of the amount of lemon juice and the finely chopped herbs. Mix all the ingredients well. , add the rest of the lemon juice, then mix with the salad. Cut the toast into cubes and brown in a fat-free Teflon pan. Cut the feta cheese into cubes and, together with the croutons, add to the salad bowl. it is served with a dry white wine.


Not long ago I prepared a recipe for a friend, as simple as it is delicious - tagliatelle with shrimp.


  • 150 gr. tagliatelle
  • 200 gr. peeled shrimp
  • 50 gr. butter
  • 250 ml. cooking cream
  • juice from half a lemon
  • 5 - 6 cloves of garlic
  • 4 - 5 cherry tomatoes
  • a bunch of parsley
  • 2 - 3 basil leaves
  • salt, pepper, chili powder
  • 2 tablespoons olive oil

It is recommended to have all the ingredients close because the preparation of the recipe takes a maximum of 10 minutes and we will have to have them all at hand.

I put on the fire a pot with 2 liters of water and salt in which I will boil the pasta for 5 minutes. This time I chose tagliatelle with aromatic plants that will give a special taste.

I prepare a pan in which I heat the olive oil with half the amount of butter and add the shrimp, which I let change color and brown a little for a maximum of 3-4 minutes.

Add lemon juice and finely chopped garlic. I only leave them for a minute, I put the rest of the butter and cream for cooking that I had taken out of the fridge in time to reach room temperature.

I always mix with the fire very slowly until the sauce thickens a little, then I add the chopped tomatoes.

Season with salt, pepper and a pinch of chili powder and then put the pan aside.

The pasta is ready too. I strain them and then I add them over the sour cream sauce with shrimp.

Sprinkle the finely chopped parsley and a basil leaf, mix well and prepare the plates impatiently.

I can only tell you how they came out. A very fine aroma of garlic and herbs, some pasta rich in creamy cream sauce and last but not least delicious shrimp.

Salad with boiled and raw potatoes


- 1 red onion or 1 bunch of green onions

- 2 garden cucumbers (250g)

- 1 donut or bell pepper

- spinach leaves or lettuce

- optional olives and tomatoes for decoration

- 2-3 tablespoons cold-pressed olive oil

- 2 tablespoons lemon juice

- aromatic spices: a mixture of coriander powder, anise, basil, thyme,

- laurel, ginger, marjoram, rosemary, chopped green parsley, chopped blackberry and cherry leaves, chopped basil leaves, chopped tarragon leaves, chopped hash.

- 2.3 tablespoons cold pressed olive oil

- 2 cucumbers or diced pickles - aromatic spices: a mixture of coriander powder, anise, basil, thyme,

- bay leaf, ginger, marjoram, rosemary, chopped green parsley, chopped blackberry and cherry leaves, chopped basil leaves, chopped hash, pepper, salt

Method of preparation

Peel and wash the potatoes, cut into large cubes, boil in salted water.

Take the foam with a foamer or a teaspoon. Boil on low heat for 20 minutes.

While the potatoes are boiling, prepare the vegetables.

Peel, wash and grate the carrot and celery on a large grater.

Peel a squash, grate it and cut it into cubes.

Wash, peel and seed the donut or pepper and cut into cubes.

Wash the cucumbers and cut them into cubes or cut them into four lengths and then slices.

Wash and cut the faces a few lettuce or spinach leaves. Prepare the dressing in a bowl.

If the dressing version containing pickled cucumbers is prepared, raw green cucumbers are no longer included in the composition.

Mix the prepared vegetables with the aromatic dressing in a bowl.

When the potatoes are cooked, drain the water in which they were boiled, but leave about 1 finger of water on the bottom of the pan.

This will be necessary when mixing with vegetables not to result in a salad with a too dry consistency, especially when when the potatoes cool they become drier.

Allow the potatoes to cool and then mix lightly with the vegetables.

It is served in a salad bowl over lettuce leaves, decorated with tomatoes, greens, olives.

Light, tasty, healthy, authentic, cheap and filling. Greek salad is an ideal choice for times when you want to eat something good with minimal effort. Whether you eat it as a main meal on a hot summer day, take it as a package at work, or use it as a garnish on a grill, a quick Greek salad will get you out of trouble.

Greek salad is a tasty, quick, filling and colorful dish. Fresh summer vegetables bring a special flavor and taste to the salad. It can be eaten at any time of the day, as a main course or a side dish with a delicious steak. Fortunately, it is a dish that is prepared in just a few minutes, with a minimum of effort, so below we tell you how you can prepare a Greek salad.

How to make the best Greek salad:

Wash all vegetables well, cut them and add them to a large bowl. You need a bowl as large as possible to be able to mix all the vegetables at will, without giving out.

After you have prepared the vegetables for the Greek salad, prepare the dressing. Combine the oil with the vinegar and spices, then pour everything over the vegetables. Mix the Greek salad well and leave it for 5 minutes before serving. Nothing easier!

Prepared Greek salad goes perfectly with fresh toast.

Other delicious salad recipes you should try:

See a few salad recipes which you should always have on hand

Salad with herbs - Recipes

Ingredient: a salad, a bunch of onions, a bunch of dill, a bunch of parsley, a clove of garlic, oil, salt, pepper, three tablespoons of lemon juice, a teaspoon of sugar, a slice of bread.

Preparation: cut slices of bread into cubes and put them in the oven tray to brown. Wash and cut salad, green onions, dill and parsley.

Put them all in a bowl and mix them. Grind the garlic clove well, add two or three tablespoons of oil and mix until a cream results.

Add lemon juice and thin with another two or three tablespoons of water, until a sauce results, add salt, sugar and pepper and add it over the salad.

The salad can be refrigerated for up to an hour, the more it is left to wither. Add the croutons, just before serving the salad.


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Aromatic plants: 9 herbs that you can grow in the garden and on the balcony

You can grow herbs in the garden or in pots on the balcony, no matter how much space matters and light and care routine. Which are the easiest to care for, but also what kind of soil they need to grow well, we are talking about everything.

To know what to plant at the beginning of summer and to make a harvest that will thrive in the new season, be inspired by the list of nine aromatic plants that grow in full sun according to The Spruce.

1. Basil

Basil loves the sun, but is sensitive to aridity

Basil, under the scientific name of Ocimum basilicum, is one of the most versatile and easiest to grow herbs that you can grow in a garden or on a sunny balcony. You can grow Genoese basil for Italian recipes and pesto, Thai basil for Asian dishes, or purple and gorgeous variety for the ornamental garden, although it is also edible. Although basil likes the strong sun, it does not tolerate aridity, so to protect it, you can cover the soil with mulch to keep it moist. Regularly harvest the leafy top of the plant to prevent it from flowering. When the basil blooms, the growth of the plant slows down.

2. Chimen

If you plant cumin for seeds, you will be able to harvest them only after the first year

Fireplace (Carum carvi) is grown for aromatic seeds that are used in baking recipes or in making sausages. But while you wait for the plant to reach maturity, you will appreciate the beneficial insects that will be attracted to the cumin flowers in the garden. It occupies a special place in the garden as a biennial plant. In the first year it produces leaves, in the second flowers and seeds. So you have to take this into account if you want to plant it for seed. It takes about a year and two months from the first sowing to harvest the cumin seeds. Plant it in full sun and in a well-drained and fertile soil, without weeds. The plants can reach up to one meter in height.

3. Coriander

Coriander flowers will attract beneficial insects to your garden

Also grown for its seeds, coriander (Coriandrum sativum) grows very quickly and tends to bloom as soon as temperatures begin to rise. However, the flowers are edible and as a bonus attract beneficial insects to the garden, if you have them. Coriander needs fertile, moist soil. Plant seeds every two weeks, so you have a steady harvest of leaves to use in recipes.

4. Dill

Dill grows best in a clay soil

Dill (Anethum graveolens) not only has a divine taste used in fish and vegetable dishes, but its long, sharp leaves provide a wonderful accent in a sunny garden. It produces yellow flowers, the seeds of which can also be used in food. It grows best in clay soil with medium humidity.

5. Lavender

Fragrance your garden and house with lavender or make relaxing tea from the dried plant

Lavender (Lavandula angustifolia) is appreciated not only for potpourri, aromatic sprays and decorative projects, but also for relaxing tea or other natural remedies for migraines. This Mediterranean plant needs a lot of sun and drainage, but once caught, it does not need much water. The inviting aroma of lavender is contained in the flowers as well as its leaves.

6. Lemongrass

For a lush appearance of lemongrass leaves, the use of nitrogen fertilizer is recommended

For the lemongrass plant (Cymbopogon citratus), never exists for much sun, because it thrives even on heat. Plant lemongrass seeds only after temperatures consistently exceed 15 degrees Celsius. This plant loves fertile soil with high humidity. A nitrogen fertilizer is best suited for a lush foliage of this aromatic herb.

7. Rosemary

Rosemary also tolerates sea breezes

Rosemary (Rosmarinus officinalis) delights the senses with a pine aroma. It thrives in hot and arid climates, but also tolerates breezes in sea gardens. Plant rosemary in a medium-fertile, well-drained soil and water it when the soil surface is dry. Older rosemary plants may become woody, but will produce new young leaves in the spring.

8. Thyme

Thyme germinates quickly, and in summer it reaches maturity

If you are craving herbs from Provence, you must plant thyme (Satureja hortensis) in the garden or in pots. Thyme adds a slightly peppery flavor to food and is an important ingredient in the kitchen. It germinates quickly and matures in the warm season. Plant the seeds at a shallow depth, because they need light to germinate. Thyme prefers a sandy soil in full sun and to be fertilized with compost. Cut as many thyme plants as you need for recipes or dry them when flowers begin to form.

9. Tarhon

Plant tarragon in slightly alkaline soil

The chicken salad is not complete until you add a few tarragon threads (Artemesia dracunculus), its delicate leaves add a slight aroma similar to anise. Unlike most aromatic herbs, tarragon plants prefer a slightly alkaline soil, test the soil before planting and adjust it so that it reaches a pH between 7.4 and 7.8. For tarragon plants to turn green again next year after winter, make sure the soil is well drained.

When planting tarragon, leave a distance of 45 centimeters between the seeds, so that the plants can grow and reach a maximum height of 60 centimeters. When you harvest tarragon, in the first year you do not cut more than a third of the plant to use in the kitchen. Tarragon roots need the energy given by the leaves to become perennial.

Invigorating salad with chickpeas and spinach!

We need:

200 gr chickpeas, a bunch of spinach a red onion two hard boiled eggs a teaspoon of capers 1-2 cloves of garlic (optional) 3 tablespoons olive oil 2 tablespoons lemon juice salt with herbs black pepper.

Method of preparation

The night before I soaked the chickpeas in cold water with a teaspoon of baking soda (to set faster).

I washed it and then boiled it in salted water and a bay leaf until it was ready.

After it boiled, I drained it and let it cool.

Heat a frying pan and heat the chickpeas, onion cut into thin strips, in a tablespoon of oil.

Season with a little freshly ground black pepper.

We served hot salad for lunch and skipped the garlic, but if you want a spicier salad, add the crushed garlic to the pan with the other ingredients.

Do not wait for the chickpeas and onions to fry, it is enough to heat them, to open their flavors.

Take the pan off the heat and proceed to arrange the salad.

In a salad bowl, place the washed and dried spinach leaves well. Place the chickpeas on top. Then come boiled eggs, cut into quarters.

Sprinkle the marinated capers (you can replace them with green olives).

This simple salad also has a classic dressing made of olive oil, lemon juice, salt with herbs and a little black pepper.


Three reasons to eat cauliflower more often

Cauliflower is a vegetable that I've kind of neglected lately, but did you know how rich it is in vitamins (C, B3, B5 and B6, phosphorus and potassium), fiber and protein? Besides the fact that it contains very few calories, it is also very beneficial for health by the fact that it produces antibodies and hemoglobin and protects us against asthma, allergies, migraines and depression. It has properties to improve skin health, helps maintain energy levels and balances the concentration of fat in the blood, and is often consumed as an adjunct to treat allergic rhinitis, asthma and inflammatory bowel disease or depression and anxiety.

An additional advantage for cauliflower is the fact that it is prepared very easily and quickly, most of the time being even indicated to be cooked as little or not at all as possible in order to maintain its nutritional qualities and crunchy texture.

Yes, I know, there are some of us who don't like it because it doesn't taste good, but that's exactly what I think is a big advantage. It can be combined with a lot of herbs and spices, being delicious as such in salads or breadcrumbs, extremely tasty baked, plain or au gratin, but also in dishes or garnishes such as this fine and creamy cauliflower puree that I enjoyed it the next day with a sheet of cod cooked for the first time in a vacuum.


  • 300 gr. cauliflower (about half an average piece)
  • 150 ml. milk
  • 90 gr. butter
  • ½ teaspoon salt
  • 1 white pepper powder
  • 1 nutmeg powder
  • juice from half a lemon

Preparation method:

How to prepare the finest and creamy cauliflower puree

1 Prepare your ingredients close and a vertical or hand blender because this puree is ready in no time. It almost takes longer to prepare the small bunches of cauliflower that you separate to boil quickly and evenly. You can chop them with a knife, but I think they would break too hard and it would be a shame.

2 Put the milk and half the amount of butter in a saucepan to boil, then add the prepared cauliflower. Season with a pinch of salt, white pepper and a little nutmeg, cover with a lid and bring to the boil. Reduce the temperature to a minimum, then let the cauliflower cook for about 15 minutes. You will notice that it is quite well done by changing the color which becomes a little translucent or you can prick it with a knife for checking.

3 Drain the remaining milk in a bowl and put the cauliflower in a blender with a cube of butter and mix well, using, if necessary, 2-3 tablespoons of hot milk.

4 At the end, gradually add the juice from half a lemon so that it suits your taste and continue mixing until you get the creamiest and finest cauliflower puree you have ever eaten.

It goes very well with fish, next to which I used it today as a garnish, but you can use this quick and easy method to prepare other equally tasty purees from peas, broccoli, carrots or celery, especially since they are much healthier than the mashed potatoes we use quite often in addition to everyday dishes.