- #1736811BJB November 8, 2019 at 2:30 pm
Tomato, Lemon and Avocado Salad
1 kg Tomato
100 ml Cream
1 to taste Salt & freshly ground pepper
¼ cup Basil leaves
¼ cup Mint leaves
Slice the tomatoes and lay them on a flat or shallow serving platter. Remove the skin and stone from the avocados and slice neatly. Lay these slices over the tomatoes.
Peel one of the lemons with a knife, removing all the skin and pith. Cut into tiny wedges and sprinkle over the tomatoes with a little salt and pepper. Grate the zest of the remaining lemon over the tomatoes.
To make the dressing, mix the cream with the juice of the second lemon, adding salt and pepper to taste. Allow this to stand for about 10 minutes to thicken the cream.
Drizzle this over the salad and finally strew the torn leaves of basil and mint to garnish.#1738777BJB December 10, 2019 at 12:12 pm
GREEK BROWN RICE SALAD:
“This salad has a little taste of Greece. The creamy feta, crunchy cucumber, and salty olives bring out delicious flavors in this salad. Entertaining doesn’t get any easier than this. Serve it up with lamb, pork, or chicken. If your guest is vegetarian, you can serve this as a main.”
1 cucumber, diced
1 cup chickpeas, drained and rinsed
1 cup cooked gluten-free brown rice
1 (4 ounce) package crumbled feta cheese
1 cup sun-dried tomatoes
1/2 cup chopped red onion
1/2 cup sliced Kalamata olives
1/2 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
Combine cucumber, chickpeas, rice, feta, tomatoes, onion, and olives in a bowl.
Whisk parsley, lemon juice, garlic, basil, and olive oil together in a bowl. Stir dressing into the rice mixture. Season with salt and pepper. Let the salad rest for 1 hour before serving to allow rice to absorb the flavors.#1739213BJB December 18, 2019 at 7:58 am
½ cup each of sugar, cider vinegar and salad oil
1 tsp salt
Place the dressing ingredients into a screw-topped jar in the order given, then screw the top on the jar and shake the jar to mix all the ingredients together and to dissolve the sugar.
2 cups each of cooked green beans and cooked butter beans (aka Golden Wax beans)
1-2 cups cooked red kidney beans – drained canned or home-cooked
½ cup (100g) chopped green capsicums
½ cup (70g) sliced onions
Combine all the vegetables, then pour the dressing over them and leave the vegetables to stand in the dressing for at least several hours – this salad will keep in the refrigerator for a few weeks but should be frequently tossed around in its container to keep the vegetables all coated with the dressing. Drain, if desired, before serving. :-))#1739348BJB December 20, 2019 at 2:33 pm
2kg Potatos peeled and cubed
2 cup Sour Cream
3 cup Whole egg mayonnaise
1 tbsp Minced Garlic
6 Boiled eggs, cubed
250g Bacon, diced
1 Brown onion, diced
POTATO BACON and EGG SALAD:
Boil potatoes and garlic together until soft. Whilst potatoes are boiling, fry bacon and onion until soft and browned.
Combine sour cream and mayonnaise in a jug or small bowl.
Place potatoes, eggs, bacon and onion in a large bowl. Pour in sour cream/mayonnaise mixture and stir gently until well combined (if using a container with a lid and some room you can also seal the container and mix by tipping the bowl over multiple times)#1739808BJB January 1, 2020 at 7:56 am
GREEN BEAN SALAD:
1kg green beans, topped and tailed
200g flaked almonds
Sea salt and freshly ground black pepper
For the Dressing
2 small heads of garlic
2–3 tbsp white wine vinegar
2 tsp dijon mustard
2 tsp runny honey
150ml olive oil
1 Preheat the oven to 180°C/Gas 4.
2 Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
3 Meanwhile, blanch the green beans by plunging them in plenty of boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately under cold running water, then drain and leave to one side.
4 Lightly toast the almonds in a medium-hot dry frying pan for 2–3 minutes until golden. Leave to cool.
5 Mix together the cooled beans and almonds with a little seasoning.
6 Remove the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
7 Dress the green beans, toss to coat well and serve.#1741041BJB January 20, 2020 at 2:29 pm
1 kg fresh raw white fish fillets eg Snapper, Lemon Fish, Trevally, Kahawai
1 cup fresh lime or lemon juice
For the dressing
1 cup thick coconut cream
1 teaspoon grated lime or lemon rind
1 small red pepper, deseeded and finely diced
1 small chilli, deseeded and finely sliced
1 teaspoon Chelsea Caster Sugar
2 spring onions, finely sliced
3 tablespoons finely chopped chives
1/2 cup chopped coriander
1/2 cup chopped parsley
2 firm but ripe avocados, peeled and finely diced
sea salt & freshly ground black pepper to taste
Finely slice the fish or chop it into small cubes. Place in a glass, china or stainless steel bowl and pour the lime or lemon juice over the top. Mix well, cover and refrigerate for 1 1/2 to 2 hours. The fish will whiten.
Mix dressing ingredients in a large bowl. Strain the marinated fish but don’t squeeze out the juice; just place in a sieve to remove excess liquid. Toss fish with the other ingredients. Serve with crisp undressed salad greens.
RAW FISH SALAD>
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