Fresh Raspberry Salad Dressing

Ingredients:

1/2 Cup of fresh Raspberries
3/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Dijon Mustard
1/2 Tablespoon Lemon Juice
2 Tablespoons good quality Honey
Salt & pepper to season

Method:

- Combine the raspberries, the vinegar, the mustard, the lemon juice, and the honey in a blender and blend all those ingredients until they form a smooth blend.

- While the blender is running pour gradually the olive oil in order to form the vinaigrette.

- Season with salt and pepper according to taste.

- This Dressing can accompany many summer salads.. Enjoy

My Twist on Spinach Salad

Ingredients:

1 Packet of baby Spinach
1 can Beetroot, round slices
1 red onion
2 Avocados, ripe
1/2 cup of frozen edamame, beans only
Handful of parsley, roughly chopped
Toasted shredded almonds
2 tbsp lemon juice
1/4 cup white vinegar

Dressing:

1/4 tsp Honey
1/4 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper

Method:

- Clean and wash the baby spinach
- Cut beetroot rounds into halves, discard the liquid
- Cut the red onion into thin slices, julienned, then place in a bowl and pour the vinegar on top of it. set it side until assembling the salad.
- Cut the avocado into cubes and cover them with lemon juice to avoid them going brown
- In a big bowl arrange the salad ingredients by starting with the spinach leaves on the bottom, topped with the beetroot.
- Add the onions without the vinegar.
- Add the avocado, then the frozen edamame.
top the salad with the chopped parsley and toasted almonds.
- Add the dressing when serving and mix.

Cabbage Salad .. My Way!

Ingredients:

1 Cucumber, peeled, sliced

1 thinly sliced red onion (Shallot)

Finely Sliced green cabbage

Finely Slicded red cabbage

I shredded carrot

I green onion (Scallions) thinly sliced

2 tbsp chopped coriander (cilantro)

1/2 tbsp toasted sesame seeds

Dressing:

4 tbsp yogurt

2 tbsp lemon juice

1/2 tbsp shredded ginger

1 tbsp mayonnaise

Salt & Pepper

1 tbsp vinegar

1 tsp honey

1 tsp pomegranate molasses

1 tsp soy sauce

Method:

1- combine all the vegetables in a large serving bowl.

2- mix the dressing ingredients.

3- pour dressing on salad and serve immediately.

Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !

Ingredients:

3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish

Method:

1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.

Fried Calamari with mixed greens

Serves 4


Ingredients:

2 teaspoons oil
500g calamari rings
1/4 cup lemon juice
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
1 tablespoon water
12 cherry tomatoes, halved
1 cucumber, seeded and sliced
1 red onion, sliced
1/4 cup small mint leaves
1/4 cup coriander leaves
3 onions (shallots), sliced
1 tablespoon thinly sliced lemongrass
radicchio leaves, to serve


Method:

In a wok, heat the oil. Stir-fry the calamari for 1 minute.

Add the lemon juice, sauces and water. Stir-fry for 2 minutes, until calamari is cooked and tender.

Transfer the calamari with sauce to a bowl and toss through remaining ingredients.

Serve on a bed of radicchio leaves.


Enjoy..

Oriental Salad ~ Chinese

Ingredients:

capellini pasta, cooked, drained
4 boneless skinless chicken breast halves, grilled, thinly sliced
2 carrots, thinly sliced
1 cup mushrooms, sliced
1/2 cup bean sprouts
1/4 cup red peppers, finely chopped
1/2 cup oriental sesame dressing
2 green onions, sliced


Method:

Toss all ingredients except dressing and onions in large bowl. Add dressing; mix lightly.

Sprinkle with the green onions.

Enjoy...

Low-fat Caesar Salad ~ Diet

Ingredients:

1 head of lettuce, washed and Dried
1 cup low-fat mayonnaise (I prefer Hellman's)
1/4 cup vinegar
1/4 cup sugar substitute (equal or sweet'n low)
1/4 cup water
2 teaspoons garlic powder
1 tablespoon mustard
garlic croutons


Method:

Wash and thoroughly dry the Romaine lettuce.

Cut the lettuce in pieces and set aside.

Place all ingredients in plastic bowl and beat together.

Add lettuce leaves, tossing to coat thoroughly.

Arrange on two dinner plates and garnish with garlic croutons.


Enjoy...

Tuna & Potato Salad

Serves 6


Ingredients:

500g small potatoes
olive oil for coating
250g cherry tomatoes
200g green beans, topped and tailed
200g tuna in olive oil, drained
1 large bunch of basil

For the dressing:

2 shallots, finely diced
3 tablespoons white vinegar
2 tablespoons grainy mustard
sea salt
freshly ground black pepper
7 tabelspoons extra virgin olive oil


Method:

- Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.
- Heat the oven to 200°C.
- Lightly brush a baking tray with olive oil.
- Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.
- Put the dressing ingredients, except the oil, into a jar with a tight fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.
- Drain the potatoes, cut them in half and place in a salad bowl.
- Pour the dressing over and toss to coat the warm potatoes. Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes.
- Flake and add the tuna along with the tomatoes straight from the oven, and gently mix.
- Tear up the basil, scatter it over the Tuna Salad and serve at once.

Enjoy...

Chicken Tandoori Salad

Serves 6

Ingredients:

1 Cup yogurt
2 Teaspoons garam masala powder
1 Teaspoon ground ginger
1 Teaspoon minced garlic
1 Teaspoon ground turmeric
1 Teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
1&1/2 Pounds skinless, boneless chicken breast halves, gently flattened and cut into strips
1 small head shredded lettuce, (3 cups)
1 small head shredded red cabbage, (3 cups)
6 large diced tomatoes, (3 cups)
1 sliced radishes, (1 cup)
1 large sliced cucumber, (2 cups)
1&1/2 white turnip (optional)
1 scallions, minced
1 Cup cilantro leaves, finely chopped
1 Tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons


Method:

- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeño, if using.

- Add chicken and toss to coat. Cover and refrigerate while preparing salad.

- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, white turnip(optional), and cilantro; set aside.

- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.

- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.


Amazing...

Refreshing Salad .. EL

Easy breazy..


Serves 4


Ingredients:

6 large peeled shallots, cut in half
1/2 cup olive oil
Salt and pepper
1/2 pound tomatoes (about 2 medium), cut into wedges
1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces
2 tablespoons balsamic vinegar
1 tablespoon chopped tarragon


Method:

- Preheat the oven to 400 degrees.
- Toss the shallots with 1-tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.
- Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil, and season. Toss with the tomatoes and cucumbers.

Enjoy...

Emeril's Asparagus Salad with Vinaigrette

This Recipe is courtesy of Emeril Lagasse...I love this recipe..


Ingredients:

1/4 cup white vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper


Method:

- In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

- Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Enjoy..

Salmon with Avocado Salsa

Serves 4

Ingredients:

1 ripe avocado, diced
1 finely chopped cucumber
1 small red onion finely diced
1 large handful parsley
2 teaspoons fish sauce
1/2 lime
4 tablespoons olive oil
200g Smoked Salmon.


Method:

- Put 1 diced avocado in a large bowl. Add the cucumber, red onion, parsley, fish sauce, and olive oil. Squeeze the juice from the lime, then gently toss to mix, being careful not to mash the avocado.

- Cut the salmon fillets into slices and add the salsa on top.


Tip:

for a little zing...you can add 2 large red chillies and an additional lime. Using a sharp knife cut the top and base off the lime. Sit the lime on a chopping board and run the knife down all sides, removing the skin and pith. Run the knife between the membranes to release the lime segments then finely chop them and gently stir them into the salsa. Finely chop the chillies and sprinkle over the top.

Enjoy...

Home-made Coleslaw ~ WS

Ingredients:

1 small head cabbage, shredded
2 carrots, peeled and shredded

For the dressing:
2 egg yolks
4 Tbs. sugar
1 Tbs. dry mustard
2 to 3 drops Tabasco sauce
4 Tbs. (1/2 stick) unsalted butter
1&1/2 Tbs. all-purpose flour
1/2 cup water
1/2 cup white vinegar
2 tsp. ground celery seed
4 Tbs. sour cream

Method:

To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.

In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.

Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.

In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.

Serves 6 to 8.

Enjoy.....


Items to use in this recipe:

Potato Salad ~ WS

Ingredients:

3 lb. red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
8 green onions, white and light green portions, thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped parsley, plus parsley sprigs for garnish
3 Tbs. chopped fresh mint, plus mint sprigs for garnish
3 Tbs. chopped fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper, to taste


Method:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.

In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.

To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.


Serves 6.


Quote of the day:

Cooking is like love. It should be entered into with abandon or not at all.
~Harriet van Horne

Strawberry and Avocado salad

Ingredients:

1/4 cup olive oil
1/4 cup raspberry vinegar (you can use apple vinigar if not available)
1 1/2 tablespoon sugar
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon cinnamon
1 head romaine, torn into bite-size pieces
1/2 cup mandarin oranges
1 cup strawberries, stemmed and quartered
1/2 cup sliced red onion
1/4 cup coarsely chopped toasted pecans
1/2 avocado, sliced

Method:

Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper and cinnamon in a jar. Shake well & refrigerate for 2 hours. Combine the romaine, orange, strawberries, onion, pecans and avocado in a large bowl.
Top with half the dressing; toss well. Serve with the remaining dressing.


Tip:

De-stem strawberries with a drinking straw. Just push the straw up through the bottom of the strawberry and push through until the stem ops off.

Lobster with mango mint chutney

Ingredients:

1 680-900g lobster, cooked, shelled, chilled and cut into 1.25cm chunks (about 225g lobster meat)
8 medium lettuce leaves, washed in clod water and drained
2 canned artichokes hearts
½ cup mango mint chutney (recipe follows)

Mango mint chutney ingredients:

3 tablespoons cider vinegar
½ small red onion, finely chopped
1 large orange, grated zest & juice
2 small lemons, grated zest & juice
2 teaspoons grated fresh ginger
1 stick cinnamon
½ cup raisins
2 cloves garlic
Pinch freshly grated nutmeg
Pinch ground coriander, toasted
3 large mangoes, peeled, pitted and cut into medium dice
1 ½ tablespoons light brown sugar, plus extra as needed
2 teaspoons chopped fresh mint

Method:

Divide the lettuce between 2 plates. Place an artichoke heart in the center of each plate and top with the lobster meat.
Prepare the chutney by combining all the ingredients except the mangoes in a medium saucepan. Add brown sugar and mint. Cook slowly over low heat, stirring occasionally until almost dry. Add mangoes & sugar. Add more vinegar or brown sugar to taste.
When the mangoes are heated through, remove from heat and let cool. Stir in chopped mint & garnish the lobster with it & serve.

Enjoy....

Artichokes with warm vinaigrette

Ingredients:

2 teaspoons salt
2 tablespoons olive oil
½ lemon
1 large or 2 medium artichoke
½ medium shallot, minced
1 tablespoon grainy mustard
1 pinch red Chile flakes
Coarse black pepper to taste
¼ cup red vinegar

Method:

Fill a small pot with water, add salt & 1 tablespoon olive oil. Squeeze lemon juice into water & add squeezed rind. Remove tough outer leaves of artichokes. Add to water, cover & bring to a boil.
Reduce to a simmer & cook for about 15 minutes. Drain, cut artichokes in half & remove inner choke with a spoon. Set aside.
Place one teaspoon olive oil in a small sauté pan over medium heat, add the chopped shallot & cook until soft for about 2 minutes. Remove from heat; add mustard, salt, chile flakes & red vinegar. Slowly whisk in remaining olive oil.
Pour over reserved artichokes & serve immediately.

Enjoy….