Posted by Boska USA on 04/01/2022
A fresh, colorful carpaccio without meat. Perfect as an original snack, side dish or dessert!
- 2 oranges
- 1 large grapefruit
- 1 handful walnuts
- ½ tablespoon honey
- 1 tablespoon yogurt
- 1 handful mint
- Peel the oranges and grapefruit using a BOSKA Paring Knife or similar knife.
- Use the BOSKA Sous Chef Knife to cut the fruit into thin slices with a thickness of around 5 mm.
- Alternately layer the orange and grapefruit slices on a stylish wooden serving board for a colorful creation.
- Drizzle with honey and yogurt.
- Coarsely chop the walnuts with a BOSKA Chef Knife and sprinkle over the citrus slices.
- Tear the mint leaves into small pieces and sprinkle on top of the dish as the perfect finishing touch.
Did you know that you can buy all of these knifes in a single set?
Direct, ready-to-share link to this recipe: https://bit.ly/3uw6niV
Oven-roasted red cabbage steak with walnuts and arugula
- 1 head of red cabbage
- 3.5 oz walnuts
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 1/2 Tbsp maple syrup
- Dash of pepper
- Dash of salt
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the red cabbage into slices around 1/2 inch thick and place them on a baking sheet lined with baking paper.
- Combine the olive oil, balsamic vinegar and maple syrup to make a marinade. Season with salt and pepper to taste.
- Baste the red cabbage generously with the marinade, but set aside a small amount for basting the cabbage while baking.
- Cover the baking sheet with aluminum foil and bake the red cabbage covered for 15 minutes.
- After 15 minutes, remove the foil, turn the red cabbage steaks and baste them with the remaining marinade.
- Bake the red cabbage for another 15 to 20 minutes or until tender.
- Coarsely chop the walnuts.
- Serve the red cabbage steak with the chopped walnuts and arugula.
Serving tip! Tastes great combined with crispy potatoes and a fresh salad. Want to add meat to the recipe? Sauté some ground beef seasoned with salt and pepper and combine with the walnuts and arugula before serving. Bon appetit!
Direct, ready-to-share link to this recipe: https://bit.ly/3DjHN8J
Poké bowl: a colorful party in a bowl
The origin of the Hawaiian poké bowl is currently one of the most popular dishes, and rightfully so. It's an easier version of sushi and is incredibly versatile. Thanks to the often raw ingredients, it takes very little time to make. The secret to a perfect poké bowl is the quality of the ingredients. Because it's actually a very easy dish, everything - from salmon to dressing - has to be spot on. And when the ingredients are beautifully sliced and the various layers are stacked with care, a poké bowl is a feast for the eyes. Delicious, simple, fast and brimming with vitamins. Like this colorful poké bowl with salmon. Want to know how to make it? Simply follow the recipe and this tasty bowl will be on the table in no time - thanks to the raw and fresh ingredients.
For the rice:
- 8.8 oz sushi rice
- 13.5 fl oz water
- 5 tbsp rice vinegar
- 1 tsp salt
- 1 tsp granulated sugar
For the garnish:
- 10.6 - 12.3 oz salmon fillet (as fresh as possible)
- 1 tbsp mayonnaise
- 2 tbsp soy sauce
- 1/4 tsp sriracha (of another hot sauce)
- 1/4 tsp sesame oil
- Juice from one 1/4 lime
- 6.1 oz soybeans
- 1 cucumber
- 1 mango
- 1 carrot (julienned)
- 1 package seaweed salad (about 4.4 oz)
- 8 radishes
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- Sesame seeds
- Chili flakes
And that's how you make a poké bowl.
- Thoroughly rinse the sushi rice in a sieve or colander underneath the tap. As soon as the water that is draining from the sieve is completely transparent - and therefore clean - you can start cooking the rice.
- Place the sushi rice in a pot with 13.5 oz water and bring to a boil. Then reduce the heat to low and cook the rice for 15 mintues.
- Turn off the heat, cover the pot with a lid and allow the rice to sit for 10 minutes. Meanwhile, in another pot, heat the rice vinegar together with the salt and granulated sugar, until the sugar has dissolved. This is the dressing for the rice. Pour the dressing over the rice and stir a few times. Allow the sushi rice to cool to room temperature. This will be somewhat faster if you use a large bowl.
- Meanwhile, mix the mayonnaise with the soy sauce, sriracha, sesame oil and lime juice. Cut the salmon into small 1/2" cubes and marinate them in the mayonnaise mixture. Heat the rice vinegar in a pot with the sugar and cut the radishes into thin slices. Marinate them for 5 to 10 minutes in the cooled sweet vinegar. Cut the mango and cucumber into cubes.
- Scoop the cooled rice into bowls. Spread the salmon, mango, soybeans, cucumber, radishes and seaweed over the rice. Top off the poké bowl with sesame seeds and chili flakes and serve immediately.
Tip! Are you having guests over? Try placing all the ingredients in separate bowls on the table so that everyone can make their favorite poké bowl. Ingredients can include (sushi) rice, chicken, fresh salmon or tuna, slices of avocado or mango, soybeans, a yummy dressing and, of course, various toppings like wasabi, nori flakes or sesame seeds. Or opt for a vegetarian version without meat or fish and add tofu, for example. All of the colorful ingredients will create a lovely feast on your table!
Direct, ready-to-share link to this recipe: https://bit.ly/3iIMdMZ