Home » Howto & Style » [EN] Royal Salad / سلطة رويال – CookingWithAlia – Episode 761

[EN] Royal Salad / سلطة رويال – CookingWithAlia – Episode 761

RECIPE: https://www.cookingwithalia.com/761-royal-salad/

INGREDIENTS:
Artichokes With Cream Cheese:
200 grams (7 oz) cream cheese
4 artichokes heart, boiled
1 teaspoon garlic powder
1 tablespoon chopped chives
Salt and pepper, to taste

Rice With Vegetables:
245 grams (1 cup) plain yogurt
1 tablespoon olive oil
Salt and pepper, to taste
400 grams (2 cups) cooked rice
1 cup boiled green peas
1 cup boiled carrots, cut into small cubes
1/2 cup small cubes of red bell pepper

Avocado With Shrimp:
100 grams (3.5 oz) peeled shrimp
1 tablespoon olive oil
2 avocados
1 lemon, for lemon juice and zest
Salt and pepper, to taste
A handful of chopped chives

Fruit Salad In Pineapple Halves:
Pineapple
Different fruits to make a fruit salad

Other:
Slices of smoked meat, turkey, etc.
Chive branches
Cherry tomatoes
Small mozarella balls
Lettuce
Cubes of cheese
Cooked crayfish or full prawns
Marinated anchovies

DIRECTIONS:
Artichokes With Cream Cheese
1- In a bowl, place the cream cheese and work it with a spatula until it becomes creamy.
2- Add salt, pepper, garlic powder, and chives. Mix.
3- Pipe the cream cheese mixture in the center of the cooked artichoke hearts.

Rice With Vegetables
1- To make the sauce, in a bowl, place the plain yogurt. Add the olive oil and season with salt and pepper. Mix and adjust to taste.
2- In a large bowl, combine the cooked rice, green peas, carrots, and red bell pepper. Mix with a spoon.
3- Add the sauce to the rice mixture and mix well.

Avocado And Shrimp
1- Cut the avocados in half and remove the pits. Squeeze some fresh lemon on the avocado so it does not darken. Season with salt and pepper.
2- On medium heat, in a pan, heat some olive oil. Cook the shrimp. Season with salt and pepper. Add some lemon zest for more flavor.
3- Scoop the cooked shrimp in the center of each avocado half. Top with chopped chives.

Fruit Salad In Pineapple Halves
1- Cut the pineapple in half and empty the center of each half.
2- Make a fruits salad with different fruits (grapes, pomegranate, persimmon, pineapple, raspberries, etc.). Fill the pineapple halves with the fruit salad.

Other
1- Roll smoked meat slices like a carpet and tie chive around in the center.
2- Make mini-skewers alternating cherry tomatoes and small mozzarella balls.

Assembly
1- In a large plate, place all the lettuce leaves.
2- In the center, place a circle and fill it with the rice salad. Remove the circle.
3- In each side of the plate, place the pineapple halves filled with the fruit salad.
4- Place around the edges the artichoke hearts and avocado halves.
5- Decorate with the mozzarella skewers, smoked meat, cheese cubes, crayfish, anchovies, etc.

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Richbond Cookies / حلوة الريشبوند – CookingWithAlia – Episode 798

Richbond cookies are cookies from my childhood. I remember my grandmother tasking me for dipping them in apricot jam and rolling them in coconut! My fingers were also covered with this yummy mix and ended up licking them multiple times. LOL. I gave a twist to this cookie by adding some cardamom in the dough and switching the jam to pineapple instead of apricot! And the video bring a fresh modern perspective to this very classic Moroccan cookie. yummy!!! RECIPE: https://www.cookingwithalia.com/798-richbond-cookies/ INGREDIENTS: For the dough: 2 eggs 70 grams (1/3 cup) granulated sugar 1 tablespoon vanilla extract 80 milliliters (1/3 cup) vegetable oil 1 teaspoon baking powder 1 pinch of salt 1/2 teaspoon ground cardamom (optional) 300 grams (2 cups) all-purpose white flour For decoration: 100 grams (3.5 oz) pineapple jam (or apricot) 3 tablespoons orange blossom water 125 grams (4.4 oz) dried unsweetened finely shredded coconut DIRECTIONS: Step 1: Preparing the dough 1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined. 2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained. 3- Start shaping the cookie dough into small balls the size of walnuts. 4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper. 5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top. 6- Remove the cookies from the oven and allow to cool completely. Step 2: Decoration 7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix. 8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allow the cookies to absorb the liquid and become soft and tender in the mouth. 9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!

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