Grilled Quail Eggs With Sweet & Salty Sesame Dust

These soft boiled quail eggs are marinates in soy sauce, charred on the grill and served with a sweet and salty sesame dust. Given my almost annoying culinary curiosity and the fact that I never run short of eggs, I often discover new and exciting quail egg recipes. This recipe is definitely exciting, it is both visually pleasing and extremely delicious. Not to mention that the technique is really simple.

Ingredients (for 4 servings):

  • 24 quail eggs
  • 2 Tbsp soy sauce
  • 1 Tbsp olive oil
  • 1 Tbsp sesame seeds
  • 1/4 tsp salt
  • 1/4 tasp dark Muscovado sugar
  • 1/8 tsp chili powder

 

Method:

  1. Fill a medium saucepan with water and cover with a lid. Bring the water to a boil and add the eggs. Reduce heat to minimum and let eggs simmer for 2 minutes. Drain eggs, let them cool in cold water and peel them.
  2. Take a zip-lock bag and prepare the marinade by mixing together the soy sauce and the olive oil.
  3. Rinse the soft-boiled eggs, pat them dry and add them to the bag. Mix well and leave the eggs to marinate for 30 minutes.
  4. Meanwhile toast the sesame seeds in a skillet until golden brown over medium temperature. Let them reach room temperature and spoon them in a mortar. Add the salt, sugar and chili and break the seeds down with a pestle.
  5. Heat grill pan over medium – high temperature. Drain the eggs and carefully place them on the grill. Grill them for 20 -30 seconds on each side, until browned.
  6. Serve them warm, on a skewer, dipping them in the sweet and salty sesame powder.

Source: www.ottolenghi.co.uk








Spinach Salad with Baked Tofu, Fennel and Mandarin Oranges



There’s not much to say about this tofu and mandarin salad, only the fact that I tend to prepare it excessively lately. It’s so colorful and packed with bold flavors and great textures and the best part is that it’s plant – based. The crunchy, fragrant fennel goes wonderfully with the sweet and juicy mandarin slices and the green onion and the baby spinach give this salad a nice, springy twist. For this salad I like to cut my tofu in triangles, marinate it in mandarin juice, rice vinegar, soy sauce, olive oil, ginger and garlic and bake it in the oven until golden brown. Simlpe and delcious!

Why I love spinach salad with tofu, mandarin and fennel:

  • it’s vegan
  • it’s so colorful and tasty
  • it’s nutritious
  • it’s high in protein, so it’s very satisfying
  • it’s lovely all year round, I just pick whatever veggies are in season

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Asian-Style Glazed Meatballs

Plating chfteluteDetali chifteluta
I cannot picture a really big family gathering without a platter of meatballs. I strongly believe that the recipe of meatballs is the most adjustable recipe in the world. You can add almost anything you find in your pantry and the result is still delicious. I remember that my grandmother had 3 recipes: one from her mother, one from her in-laws and one from a Hungarian cooking show, even though she didn’t understand a single word in Hungarian. Surprisingly enough, the third recipe would turn out absolutely spot on every single time.

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