GREEK SALAD ON A BAGEL

Who doesn't like a lovely sunny greek salad for a light lunch? And who doesn't like a bagel (at any time of the day)? I don't know why I though this two would make a nice match but I'm pretty happy with the result and it's super easy to make. I'm using spring onions because they are a bit less strong then regular raw red onions (usually used in greek salad) but if you're either brave, or married for more then 60 years, go for it. (Ok. I am sorry, I do sound like a raw onion hater but I do love onions. Just not the taste of them all day long in my mouth. And that, ladies and gentlemen was some sexXy talk. This blog is going way out of line. I might need the PJ13 label soon :o )

iNGREDiENTS:
-serve 2-

• 2 bagels (you can only use one and eat this as a tartine whithout the top part)
• 1 tomato
• 1/4 of a cucumber
• 5 black olives
• 2 spring onions  
• feta cheese
• olive oil
• a pitch of dry oregano 

RECiPE:

• Peel cucumber and slice in thin slices.
• Cut tomato in small cubes.
• Cut stoned olives in 4 pieces each.
• Cut spring onions in small pieces as well.
• In a bowl, stir: tomato + olives + onions + a tsp of olive oil.
• Toast your bagel.
• Spread feta cheese (like you would with creamcheese) onto both sides of bagel.
• Arrange cucumber slices on top of the feta. Add a bit of salt & pepper.
• Add the tomato, olive and onion mixture on top.
• Pour a little olive oil.
• Finish with a pinch of dry oregano.
• ET VOiLA !

SANDWiCH DE MiLANESA

First of all, I would like to apologize for not posting anything in more then a week (yes I know, it's unbelivable. Has it been that long?) Things are getting a bit crazy over here. Anyways, the important thing is that the new post has arrived and it's a good one. A full of roots one. Family roots, not the eatable kind. This recipe is a classic in Buenos Aires (yes again the damn Argentina).

I love milanesas and make them all the time (thanks grand-ma ;) ). You can just use this recipe to make a simple yet delicious milanesa, forget all about the sandwich and serve it with ratatouille or potatoes or anything you like. Milanesas are super easy to make but people don't know that so if you want to look fancy or just eat something a bit more elaborate then usual, this is for you. If you go for the sandwich version you can use mustard or mayonnaise and any type of salad that you like.

iNGREDiENTS :

-for 1 sandwich-

• half a baguette bread
• 1 chicken scallop
• breadcrumbs
• flour
• 1 egg, beaten
• olive oil
• 1 tsp lemon juice
• sesame seeds
• a handful of lamb's lettuce
• 3 cherry tomatos
• mustard or mayonnaise
• salt

RECiPE :

• Start by making the milanesa:
• Salt and flour your scallop on each side.
• Dip in scallop into beaten egg.
• Spread breadcrumbs in a plate and press the scallop on each side into breadcrumps. Don't be scared to press hard so the breadcrumbs will properly stick to the scallop.
• Over medium high eat, fry your scallop in olive oil about 2-3 minutes on each side (depending on the thickness of the scallop). Don't be afraid to put a big amount of olive oil in your pan before frying the scallop.
• Drain excess oil of fried scallop on a paper.
• Prepare the salad by mixing: cherry tomatoes cut in 4 + lamb's lettuce + 1tsp of lemon juice + 1 tsp olive oil + a pinch of sesame seeds. Stir and set aside.
• Make the sandwich:
• Cut your baguette lengthwise and toast it. (Is there something better then hot bread?)
• Cover each bread sides with mustard or mayonnaise.
• Place your salad on top of one bread side.
• Place hot scallop on top.
• Finish your sandwich by closing with the remaining bread piece.
• ET VOiLA !