Slowly I am really getting into a kind of autumn mood and I really do not want to. It's been raining for days and it is cold and almost no sunshine. I hope summer is going to come back soon! And even this salad screams for hot weather: lightly dressed cucumber-melon salad with spicy prawns, done in 15 minutes.
Ingredients:
for the prawns:
3-4 prawns per person
ginger
garlic
chili
peanut oil
juice and zest of a lime
for the salad:
1 cucumber
1/2 galia or cantaloupe melon
1 teaspoon lime juice
1 tablespoons rape seed oil
2 tablespoons yoghurt or kefir
ground coriander
dill seeds
salt
pepper
for the sesame tuiles:
50 g soft butter
1/2 teaspoon honey
1 tablespoon fish sauce
30 g flour
1 egg white
1/2 teaspoon white and black sesame seeds
Preheat the oven to 180°C. For the tuiles beat butter with honey until fluffy, add the rest of the ingredients and stir everything together and mix well. Smear batter onto a baking paper in any kind of shape you like and bake for about 5 minutes.
Marinate prawns with chili, garlic, ginger, some lime juice and zest, also add some oil. And fry them in a hot pan right before serving.
Slice thinly cucumber and melon. Puree about 70 g of melon with lime juice, oil and yoghurt. Sieve and season with salt, pepper, ground coriander and roasted dill seeds.
Oh yes, finally the first local, fresh, crisp and beautifully red radishes are here! I haven't had any for a year. It is pretty tough if you really consume these products when they are in season, but it is so worth waiting! And this here is my favourite smoked trout sandwich with horseradish boosted cream cheese and of course lots of radishes!
Ingredients:
for 4 persons
1 rustic baguette
4 smoked trout filets
15 dkg cream cheese
2 teaspoons freshly grated horseradish
1 bunch radish
1/2 bunch parsley
2 salad hearts
salt
pepper
Cut half of the radish in small cubes, and finely chop parsley. Whisk together cream cheese with freshly grated horseradish, add chopped parsley and radish, season with salt and pepper. Cut baguette in 4 equal pieces, smear cream cheese on the bottom, add the rest of the ingredients and serve with a cold beer and some extra radish.
Recipe originally published in the Kifőztük magazin April 2013 issue.
