My favorite restaurant is Sashimi in Maastricht. It is an all-you-can-eat Japanese/sushi restaurant. There is a good balance between the price and the quality. You just order the dishes you want on a piece of paper and not much later your dish is served. The drinks are rather expensive but the prices on the sushi is acceptable. The interior fits the theme and it is quite cosy, although we could use a little more light, it is hard sometime to read what’s on the menu. There are a lot of tables but if you want to go around 8 o’clock it is best to make a reservation. The restaurant has also vegetarian and gluten-free dishes.
medium block parmesan or Grano Padano cheese for grating and shaving (you won’t use it all)
5 tbsp mayonnaise
1 tbsp white vine vinegar
Method
Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.
Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.
Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
In summer Ceasar salad is my favorite dish and I eat it very often. It feels healthy but I don’t us as much mayonnaise as this recipe tells us to. I really like the chicken, the toasted bread and the typical dressing.
Hello, I am Amélie, I am 16 years old and I live in Belgium. I am fascinated by food and try to eat as healthy as possible. I am fascinated by good food wich doesn’t contain too much calories. I’ll try to inform you about some creative ways to cook that are easy and healthy.
I also work-out quite a lot lately because I try to compensate for quitting dance class. I go to KSA as well, I really like hanging out with my friends there and entertaining the kids (as you can see in the photo I am really good with kids :))!