Green and Brown

The bread I eat has always been contested by most of the people around me. I am not a fan of white bread, not the traditional nor the modern made one. But I do like bread. Whole cereal bread that is, like rye bread. I love that. And you never know, it might actually be healthy.

The bread in Scotland is… a bad modern interpretation of the concept of bread. A few factories around the UK have to feed the whole population so no wonder the bread is not let to rise properly as there is no time for quality nowadays. It is quantity that brings money to producers and, the worst part is that it is quantity that consumers want.

These being said, I prefer German rye bread, the dense moist bread or rye crisp bread. And one of my  favourite books is The Catcher in the Rye. :)

Today’s post brings you one of the best lunches I had this week. We had mushrooms in the fridge, and cheddar and brocolli. Keep on reading to see how I used these ingredients.

Broccoli with Romaine Lettuce and Mushrooms with Cheddar on Rye Bread

Broccoli Salad


  • Romaine lettuce, a head
  • 1 whole broccoli
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon olive oil
  • juice from half a lemon
  • salt&pepper


Put the kettle on to boil some water for the broccoli. While the water is boiling, take the brocolli and cut it/break it into smaller florets, rinse it and place it in a saucepan. Pour the boiled water over the broccoli and place it over medium heat for 5 minutes. When it is done just drain it well.

To make the dressing for the salad, just take the bowl in which you want to serve the salad. Add the mustard, olive oil, lemon juice, salt and pepper and mix well.

Wash the romaine lettuce and cut it or break the leaves into bite-size pieces. Place the leaves into the bowl, add the broccoli and mix until all the greens are covered with the dressing.

Mushrooms & Cheddar on Rye Bread (or any bread YOU like)


  • 300g mushrooms
  • medium or mature cheddar, as much as you want
  • juice from the other half of the lemon
  • salt&pepper
  • oregano&basil
  • olive oil
  • rye bread, a few slices


Preheat a wok pan. Meanwhile wash the mushrooms, and cut them into cubes. Add a bit of olive oil to the wok and add the mushrooms immediately. Add the salt and pepper to taste and let them cook for approx. 10 minutes. When the mushrooms are done add the lemon juice, oregano and basil and mix well.

Toast the rye bread, if you want it to be crispier and place it on a plate. Add mushrooms to cover the bread and then sprinke with cheddar pieces.

It is done. As easy as this.

Serve these sandwiches with the broccoli salad.

Bon appetit!


Don Caesar Salad

Now that the warm weather is here it is time for some more salads to make us feel and look lively.

This is a lighter take on the Caesar salad. And I dedicate it to the DONs in St Andrews. There are not many but they all make me smile and I thank them for being the great people that they are. If you have no idea what I am talking about do not worry. Just enjoy the salad!

This all being said let’s get moving to the recipe!

DON Caesar Salad (serves 4 DONs)


For the salad dressing:

  • Parmesan- just a bit- finely grated
  • 1 tablespoon Dijon mustrad
  • 1 tablespoon olive oil
  • 2 chopped anchovy fillets
  • juice of 1/2 lemon

For the salad

  • Ciabatta bread
  • 540 g chicken breasts or fillets
  • 1 head romaine lettuce, washed
  • oregano
  • olive oil
  • salt& pepper


You should start by making the croutons. Preheat the oven to 350 F. Line a baking tray with baking paper. Cut the ciabatta into slices, place the slices on the tray and sprinkle with olive oil, oregano and pepper.  Place it in the oven until it is crispy, like bruschettas, about 20 min.

Place a wok on medium heat. Cut the chicken into cubes. Add a bit of olive oil in the wok, just before you add the chicken cubes. Sprinke with salt.

The most important part of any salad is the dressing. This is what makes the difference. So take the bowl in which you are going to make the salad. Place all the ingredients for the dressing into the bowl and mix until you obtain a homogenous paste.

I think it is tastier and more fun if you break the salad leaves by hand instead of cutting them. Just tear the leaves into bite size pieces and place them in the bowl with the dressing. Mix well until the leaves are covered up in the dressing.

Next add the chicken and mix. The croutons have to be added just before serving so that they stay crispy. Just take the ciabatta slices and break them by hand to give the salad a rustic aspect.

Bon appetit!

Saturday Lunch

Well I love eating healthy. For me it is not a hard thing to do. I do not force myself, I do not feel obliged to eat what I don’t like to eat. I see it like this: if I eat, might as well eat something good, nutritious, that respects my body.

So what this is an example of how one of my meals looks. I think it is tasty because I am used to eating like this and I appreciate rye bread, vegetables, spices. To those of you who eat processed food on a daily basis this meal looks bad. But we all have our own ways of seeing things.

So here are the recipes:

Guacamole (Jamie Oliver’s Recipe)

1-2 ripe avocados

1 lemon/lime

3-4 cherry tomatoes

salt& peppa’


You can do this by hand or using a food processor. Peel the avocado by hand. If the avocado is ripe the peel will come off without a peeler. Blend/crush the avocado until smooth then add the tomatoes and mix again until smooth. Now squeeze the lemon/lime, add salt and pepper and mix again. I think it tastes better with lemon but do try both and let me know what is your favourie one.

You can serve with crackers, oatcackes, rye bread, anything.

Brussel sprouts

Some people don’t like these as they sometimes taste bitter. Well brussel sprouts taste bitter if you overcook them. In which case it is your fault. Last semester, when I used to live in a university hall, one of the few times when I went to lunch I had brussel sprouts. I could see that they were overcooked as they were almost brown. No wonder people don’t enjoy brussel sprouts when they are served like this.


Wash the sprouts, remove any ill-looking leafs and cut them in half. Place them in the colander in the sink and pour hot water over them. They should be softer now. Set a wok over medium heat and add a glug of olive oil. When the pan is hot add the brussel sprouts and let covered for a few minutes. Taste them from time to time to check if they are done.

To serve:

I like adding green olives as they make a nice, tangy contrast to the mild tase of the brussel sprouts. Try adding potatoes, carrots, parsnips. Anything goes.

Serve with rye bread with guacamole and you have an entire lunch.