Aliona Tihai

Be yourself, everyone else is taken.

Aliona Tihai - Be yourself, everyone else is taken.

Blue Salad with Cabbage, Feta & Blueberries

Blue cabbage salad

Blue Salad with Cabbage, Feta & Blueberries

  • Servings: 6 pers
  • Time: 20 min.
  • Difficulty: easy
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INGREDIENTS

  • 1⁄2 head red cabbage
  • 1 small red onion, thinly chopped
  • 1 apple sliced
  • 4 oz goat cheese, crumbled
  • 1 cup blueberries
  • salt&pepper
  • 2 tablespoons grape seeds oil
  • some lemon juice

STEPS

Thinly shred the cabbage and place it in a bowl.

Blue cabbage sliced

Mix well and season with salt and pepper.

Add the sliced apple, red onion, blueberries, and the dressing.

Cabbage with apple

Red onion

Red onion chopped

Cabbage, apple, blueberries

Blue cabbage salad

Red cabbage is very rich in vitamin C  who help to make collagen, vitamin A, and vitamin K.

Enjoy.

 

Salad Festive

Today I want to present you my mom special salad named Festive. This salad festive have a special taste, it’s the dry plums who gives a sweet-sour note, and it’s also very reach. I’m sure you will like it.

Salad Festive

Salad Festive

  • Servings: 8 pers
  • Time: 1 hr
  • Difficulty: easy
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INGREDIENTS

  • 10 units of dry plums
  • 10 medium champignons fry with 1 little onion
  • 2 medium carrots cooked
  • 3 hard-boiled eggs
  • half of chicken breast cooked in water with a punch of salt
  • 150 gr of sweet corn and peas
  • mayo for dressing or natural yogurt

STEPS

Follow the photos below to make you salad: plum, champignons with onion, chicken, corn&peas, carrots, white of eggs, yolk of eggs. Between each layer put some mayo and our salad is ready to be served.

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Marinated duck stuffed with rice and veggies

Marinated duck stuffed with rice and veggies – so tender and full of taste. It remember me the holidays spent with my family.

Marinated duck

Marinated duck stuffed with rice and veggies

  • Servings: 8 pers
  • Time: 4hr
  • Difficulty: medium
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INGREDIENTS

For marinade

  • 1 duck (roughly 1.6-2 kg)
  • sea salt
  • freshly ground rainbow peppercorn blend
  • 1 heaped teaspoons of 7-spice blend Shichimi togarashi (Japanese seasoning)
  • 2 spoons of mustard
  • 2 spoons of mayo
  • 1 clementine
  • 6 fresh bay leaves
  • 1 big onion
  • 2 beers

For stuffing

  • precooked 200 gr rice
  • 1 carrot
  • 1 medium onion
  • salt, pepper
  • 1 apple

For the gravy

  • 1 big carrot
  • the onion from marinade
  • some cauliflower
  • some cherry tomato
  • 2 apples
  • some garlic
  • 1 clementine

STEPS

  1.  Season the duck with salt, mustard, and the 7-spice blend, rubbing all over so the flavor catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves and chopped onion.
  2. Put the duck in a big bowl and pour the beer over it. Leave to marinated 1 night in the fridge.
  3. It’s time to cook our duck, but before we have to stuff here. We will make a blend from frying onion and carrot in the oil and precooked rice. Remove the duck from marinade and stuff with this blend an 1 apple. To keep the blend inside put 1 or 2 toothpicks.
  4. Place the duck in a medium-sized roasting tray, with all the stuff for the gravy and the onion from the marinade and cook at 250°C/400°F/ for around 3 hour 20 minutes.

Toblerone truffles

Toblerone truffles once you try them it’s impossible to forget the taste. It’s a perfect meal for a night with friends or a perfect gift box to give like a sweet present.

They are so tasty smoothie and yamy, the box will end up empty before the night is done.  So here’s a recipe that will delight your guests.

TOBLERONE TRUFFLES

TOBLERONE TRUFFLES

  • Servings: 15 pers
  • Time: 3hr
  • Difficulty: easy
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INGREDIENTS

  • 14 oz Toblerone chocolate (big one  450gr.)
  • 5 tablespoons butter (75 gr)
  • 1/2 cup 15% cream (125 gr)
  • Pinch of salt
  • 3/4 cup hazelnuts  (375 gr)
  • 3/4 frozen raspberry  (375 gr)

STEPS
1. In a double boiler, melt the chocolate, cream, and butter. Add a pinch of salt. Pour onto a plate and refrigerate for 2 hours.
2. Meanwhile, powder the hazelnuts in a food processor. Transfer onto a plate and set aside.
3. Shape truffles (roughly 1 tablespoon), stuff them with one frozen raspberry and roll in the hazelnut powder. Refrigerate for 1 hour and serve.

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