Celeriac, beetroot, lettuce and egg salad

Celeriac, beetroot, lettuce and egg salad

My quick light lunch idea. Quite delicious actually. Dieters update your grocery list – this is something for you!

 

Celeriac, beetroot, lettuce and egg salad

Ingredients:

2-3 eggs, hard-boiled

5-6 leaves little gem lettuce

3-4 medium beetroots, cooked

1/2 celeriac, greated

1/2 apple, greated

1 tbsp raisins

1 tsp caster sugar

lemon juice

salt, black pepper

For dressing:

2-3 tbsp mayonnaise

1 tsp olive oil

2 tsp of white wine vinegar

1 tsp caster sugar

white pepper, pinch

Cut the eggs into quarters, cover and put aside.

Cover the raisins with boiling water for 5 minutes, then drain.

Grate the celeriac and apple on a coarse or extra coarse grater. Place all into a bowl and add drained raisins, pepper, sugar and good squeeze of lemon juice. Mix everything well and leave to stand for 5 minutes. Meanwhile cut beetroots into halves and then slice thinly. Coarsely chop lettuce or simply using your hands tear all into big chunks.

Than start arranging all on plates starting with celeriac and apple mix. On a top of it place lettuce and then beetroots. Decorate with the wedges of hard-boiled egg and when ready to serve pour as much dressing as you like.

For the dressing: mix together the dressing ingredients and stir well. If required refrigerate.

Celeriac, Potato and Stilton Soup

Celeriac Potato and Stilton Soup

The great cheese renaissance! Hearty and warming pot of celeriac, potato and Stilton soup. Hope you’ll like it!

Celeriac Potato and Stilton Soup

Ingredients:

1/2 medium size celeriac, cubed
3 medium potatoes, cubed
1 medium onion
60-70 g Stilton cheese, broke into chunks
600 ml stock or water
300 ml milk
50 ml single cream
grated nutmeg, pinch
salt, pepper
1 tbsp unsalted butter
fresh thyme

In a heavy-based saucepan heat the butter and add onions. Cook for few minutes till softened. Add stock, potatoes, celeriac and bring to the boil. Then reduce the heat and simmer till potatoes and celeriac are tender. In a blender or food processor, blend the soup in batches until smooth. Transfer to the saucepan and gently reheat adding milk, Stilton cheese and nutmeg. Then stir in the cream. Season to taste with salt and pepper and serve in warm mugs or soup bowls. Garnish with fresh thyme. Bon appetit.