Category Archives: Salads

roasted tomato + feta salad

roasted tomato + feta salad

roasted tomato and feta salad

Tomatoes + feta + basil has always presented a really classic combination. By slow roasting the tomatoes one is able to extract that deep, concentrated sweet flavour. My suggestion would be to serve this salad with a slice of toasted sourdough bread or just as a spritely side dish at your summer braai.

Watch me make this by clicking here.

roasted tomato and feta salad

 

roasted tomato + feta salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 500g baby tomatoes, halved
  • 100 ml olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • 200g feta cheese
  • handful of basil leaves
  • salt and black pepper for seasoning
Instructions
  1. Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour. Take out of oven, sprinkle with balsamic vinegar, mix well and let it cool down. Taste for seasoning.
  2. Let it cool down to room temperature.
  3. Crumble the feta and add to the tomatoes and the juices. Serve with torn basil leaves.

roasted tomato and feta salad

Comment on this Post

open watermelon sandwich from #freshstop

open watermelon sandwich from #freshstop

SONY DSC

{freshstop is fresh}
Yesterday whilst filling up my car with fuel, I had a few minutes to spare so I decided to pop into the Caltex Freshstop. Well, wowzer was I surprised!

Yes, there were the usual selection of convenient fast foods and fabulous coffee to go – but there was a host of other fresh ingredients as well. Have you seen the amazing array of fresh fruits from watermelon, melons and apples? Then the fresh vegetables like my favourite baby tomatoes, green beans, lettuce and a selection of cheeses, yogurts and nuts too? How did I miss that?

{watermelon and tomato? yes!}
The watermelon and tomatoes reminded me that I had been toying with the idea of a tomato, watermelon combination for the last year but just never got my head around it. But recently, I read that Chef Gabriel Kreuther from the Modern in New York combined the two and the flavours were absolutely superb. So I decided there and then to whisk watermelon, tomatoes, feta cheese and pistachios off the shelf and headed home to start experimenting.

{perfect summer dish}
I decided to make an open watermelon sandwich with roasted tomatoes topped with feta, pistachios and mint. The sweet and the savoury elements of this summery salad are just too divine. The ice cold sweet watermelon with the concentrated savoury flavour of tomatoes makes for a perfect combination and the pistachios and mint gives everything that extra taste and texture. It is fresh and interesting and would make a perfect starter for a summer meal or as a side salad to a braai.

So, this summer when you need fresh ingredients to perk-up your summer meals remember to pop into your closest Freshstop – no hassle and no fuss.

watermelon sandwich

SONY DSC

SONY DSC

 

open watermelon sandwich from #freshstop
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Roasted tomatoes
  • 500g baby tomatoes, halved
  • 100 ml olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • Other salad ingredients
  • 900g watermelon
  • 200g feta cheese, crumbled
  • 100g pistachios, shelled
  • small handful of fresh mint leaves, torn
Instructions
  1. Roasted tomatoes - Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour. Take out of oven, sprinkle with balsamic vinegar and let it cool down.
  2. Taste for seasoning. You will want to serve it with the watermelon at room temperature.
  3. To assemble - Place a slice of watermelon on a plate as the base of your dish and add a few tomatoes on top. Crumble some feta over the dish, top with pistachios and finish with a few mint leaves – sprinkle with a few drops of the balsamic-tomato juices.

Comment on this Post

#apple salad stack

#apple salad stack

image

{#heaven}
Here is something for the summer…This is crunchy, salty and sweet with a deliciousness that’s just perfect as a starter or main for those dreamy summer soirees. The flavours are all very subtle – neither flavour overpowers the next – each ingredient being complementary to the other.

I had this with an ice cold glass of Pierre Jourdan Tranquille Blush. #heaven

Watch me make this by clicking here.

image

 

#apple salad stack
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 green apples, cored and sliced with a mandolin into thin slices
  • 4 slices parma ham
  • 2 slices camembert cheese
  • 3 Tbsp mayonnaise mixed with 1 tsp of water
  • 8 walnuts
  • micro herbs
Instructions
  1. Stack the apple in its original form adding the camembert and a slice of Parma ham in-between the apple slices or wedges.
  2. Top with more Parma ham, drizzle with the mayonnaise.
  3. Lastly, top off the apple stack this with some walnuts and micro herbs.

Comment on this Post

butter lettuce cups + healthy homemade minty-salty croutons

butter lettuce cups + healthy homemade minty-salty croutons

photo new 800

Watch me make this by clicking here.

{build me up buttercup}
“build me up buttercup” is that fabulous pop song from way back in the sixties. Hearing this catchy track the other day gave me the inspiration for this dish – a lettuce cup salad that is light and fresh and just in time for summer. So there I was toes tapping, barefoot in the kitchen, singing out loud to my little wispy cups of butter lettuce.

{simplicity}
The simplicity of the dish is amazing yet the taste seems to linger like the last rays of sunshine in your mouth. The ingredients apple, mint, blue cheese, minted mayo and croutons combine into something so appealing to the senses and it will delight the most discerning guests.

SONY DSC

{homemade healthy minty-salty croutons}
I opted to make a more healthier version of the crouton (if this is remotely possible… :-)) … healthier as I chose to use olive oil and then rather than deep fry the bread in oil, I dry fried these crispy nibbles.

{crouton technique}
I have to say, the technique in making the croutons is both simple and fantastic. You add some olive oil and flavouring into a plastic bag, add the blocks of bread and shake the bag till all the croutons are coated. You then dry fry them in a non stick pan.

{serve}
Serve these little cups on individual spoons at a cocktail function or on a big dish for your summer lunch. What is great is the fact that people can fold these “lettuce cups over” to become something of a lettuce wrap. Happy summer everyone!

SONY DSC

 

butter lettuce cups + healthy homemade minty-salty croutons
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Salad
  • 1 packet butter lettuce
  • 1 green apple, sliced (you can slice it any which way you like)
  • 50g blue cheese, crumbled
  • 50g roasted cashew nuts
  • 1 cup homemade croutons
  • Homemade croutons
  • 2 slices of bread, cut into small blocks – keep the crusts on (+/- 2 cups)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh mint, chopped
  • large pinch of salt
  • 1 plastic bag
  • Salad dressing
  • ½ cup mayonnaise
  • 1 Tbsp fresh mint, chopped
  • 1 tsp white wine vinegar
  • 1 tsp water
Instructions
  1. Croutons - Add the oil, mint and salt to the bag. Then add you croutons. Shake the bag till all the croutons are coated in both mint and olive oil.
  2. Heat up a non-stick frying pan to medium heat. Add the croutons to the pan and dry fry until golden brown. Remember to shake the pan when frying the croutons so that the croutons fry on all sides.
  3. Salad dressing - Mix all ingredients together.
  4. To assemble - Take a lettuce cup, add your ingredients inside the cup and sprinkle with salad dressing. Serve immediately.
Comment on this Post

chicken + tangy coleslaw open sandwich

chicken + tangy coleslaw open sandwich

This deliciousness of a sandwich was introduced to me by my work colleague, the lovely American – Madeleine. I just love the combination of the fresh ingredients and the fantastic salad dressing that just lifts each bite. I realised once again how delicious homemade salad dressings are … and together with the coleslaw + chicken makes for a tangy-crunchy, rich-tasty, but above all healthy easy meal. For an even healthier option you can just grill your chicken.

What is also super is that you can use the coleslaw as a salad on its own – I added some fennel + flavourburst micro leaves + bean sprouts to give it extra flavour and crunch. This salad fits in perfectly with one of those impromptu braais that we so enjoy.

Watch me make this by clicking here.

chicken and coleslaw

chicken and coleslaw chicken and coleslaw chicken and coleslaw

chicken + tangy coleslaw open sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 Slices of bread
  • 300g Crumbed chicken pieces / steaklets
  • Coleslaw
  • 50g White cabbage, finely sliced
  • 50g Red cabbage, finely sliced
  • 2 Spring onions or salad onions, chopped
  • 2 Baby fennel bulbs, finely sliced
  • 40g Mung bean sprouts or any sprouts
  • 1 Red chilli, chopped
  • 10 g Parsley, chopped
  • 10g Flavourburst micro leaf salad (optional)
  • Salad dressing
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp Sherry vinegar
  • 10g Parsley, chopped
  • ½ tsp Salt
  • Large pinch of milled black pepper
  • ¼ Cup olive oil
Instructions
  1. Preheat your oven to 200 °C and bake the crumbed chicken pieces for 20 minutes – or as per the instructions indicated on the packet.
  2. Mix all the coleslaw ingredients together.
  3. Mix the salad dressing ingredients together and drizzle over coleslaw. Mix well and make sure you coat all of the coleslaw. Season to taste.
  4. Place the just fried or oven baked chicken pieces onto your bread and top it with the coleslaw.
  5. Note: I don’t butter my bread but you can if you want to.

Comment on this Post

cabbage sexy? i say yes! = roasted savoy cabbage salad

cabbage sexy? i say yes! = roasted savoy cabbage salad

SONY DSC

When people hear the word cabbage I often see them cringing – thinking of how they were forced to eat cabbage in school and varsity hostels. Even between kale, cauliflower and brussels sprouts it was often seen as the poor cousin of the vegetable. But the Savoy cabbage is the sexy cabbage – she is so petite and beautiful – in looks + colour + flavour. And when you treat this evocative and sultry lady with the respect and love she deserves – she will be the star of the night and your dining table.

roasted savoy cabbage salad

I served this as a starter for my friends and eventually the people were quite perturbed that there was no more of the sexy Savoy left for seconds….. The crispy leaves of this baby cabbage combine with the thyme gives it a unique flavour and taste. Once you have added the walnuts and the dressing to the mix…. well this little foxy Savoy revs-up a notch, setting-off somewhat of a flavour explosion in your mouth. It’s extremely easy, sassy and delicious – give it a try this winter!

SONY DSC

SONY DSC

 

 

cabbage sexy? i say yes! = roasted savoy cabbage salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 Baby Savoy cabbages
  • 3T Olive oil
  • 2T Fresh thyme – leaves picked
  • 80g Walnuts
  • Dressing
  • 2T Red wine vinegar
  • 2t Sugar
  • 3t Parmesan cheese – finely grated [you can also omit it here and just add shavings on top of your dish]
Instructions
  1. Preheat oven to 180°C.
  2. Add the thyme to the olive oil and heat for two to three minutes allowing for the thyme to infuse.
  3. Pull the cabbage apart so you are left with just the leaves.
  4. Sprinkle with olive oil – make sure that you rub each leave with your hands to make sure each leaf attracts some of the flavour of the thyme.
  5. Roast in preheated oven for 15 minutes – or till crisp.
  6. After cooked add the walnuts to the pan and just leave in the oven for two minutes for the walnuts to warm-up.
  7. Salad dressing - Mix all the ingredients together
  8. To serve - Sprinkle the combined cabbage and walnuts with dressing and toss salad to cover all the leaves. Sprinkle with a bit of salt and tuck in and enjoy!

Comment on this Post

waldorf salad with a sparkling twist = food elegance from a bygone era for mother’s day

waldorf salad with a sparkling twist = food elegance from a bygone era for mother’s day

SONY DSC

Watch me make this by clicking here

It is now a bygone age but the late 1800’s was an interesting period in history. Coca-Cola was first put into bottles and thankfully a useful little drug-maker introduced Aspirin to the modern world with all its headaches – and is still proving useful to me today for those odd occasions of excess :-).

… Then of course there was the Waldorf-Astoria salad. It is recorded that Oscar Tshirky or “Oscar of the Waldorf” was the maître d’hôtel of this famous New York City landmark from the opening of the hotel until he retired in 1943. Although he was not a chef, it seems he was largely attributed with suggesting or inspiring food ideas, and tradition says he invented the Waldorf Salad for the hotel opening.

SONY DSC

The Waldorf salad lives on in its elegance and simplicity. It is traditionally made with fresh apples, celery on a bed of lettuce and then dressed in mayonnaise – the walnuts, it is believed were only added later. Over the years it now has several guises with variations being served with grapes, turkey and dried fruit.

So when my mom gave me this beautiful box of fresh sweet prunes I decided to add these to my version of this salad classic. I chose to caramalize the walnuts and added some fennel seeds to my mayonnaise. The caramelized walnuts add a crunchy texture to the salad and I also added some Appletizer and vinegar to the mayonnaise to thin it and to add a bit of sparkle to the dressing – perfect for Mother’s day.

SONY DSC

waldorf salad 

waldorf salad with a sparkling twist = food elegance from a bygone era for mother's day
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • Lettuce
  • Celery – pick the leaves and use them – chop the rest of the celery finely
  • Apple - julienned
  • Prunes - pitted and cut in halves or grapes
  • For Caramelized Walnuts
  • ½ Cup sugar
  • 100g Walnuts
  • Melt the sugar until it caramelizes - a light honey colour. Put the walnuts on the tray and pour the caramel over the walnuts. Let it cool down and then break into pieces.
  • Salad Dressing
  • 4T Mayonnaise
  • ½t Roasted fennel seeds
  • 2T Appletizer
  • 2t White wine vinegar
  • Pinch of red pepper
  • Mix all ingredients together
Instructions
  1. Mix all the salad ingredients together in a suitable stylish serving dish.
  2. Add the caramelized walnuts on top.
  3. Sprinkle with the dressing and season to taste.
Comment on this Post

sand + sunburn + salmon salad = happy family easter memories

sand + sunburn + salmon salad = happy family easter memories

salmon salad

I think for me Easter has always been different to the somewhat traditional religious Easter festivities, you know the Friday fasting, the curried fish, chocolate eggs and Easter Sunday feast….

You see, my father was the station master at Wepener in the Free State for many years and once a year the South African Railways would give its employees and their families a free rail ticket. So every year, my mom, dad, three brothers and me would take the train down to Durbs for our Easter school holidays. It was such an adventure for us because Durban was fun … there was sun + beaches + sand. It was singing on the stages trying our best to win prizes, fighting with my brothers, building sandcastles in the sand with dad, swimming in the ocean with mom and losing ourselves in the summers of our youth.

salmon salad

For the short few days we spent there we lived on ice cream and sandwiches during the day, but at night when we were all sunburnt and after a long soak in a soothing bath, my mom used to make us fresh fish and salad for supper. The fresh salmon salad I made today is a dedication to the happy memories of those Easters past and to my folks for affording us this once a year seaside adventure.

salmon salad

SONY DSC

Apart from the salmon and the avocado, I got all the ingredients for the salad out of my garden. Instead of placing the salmon on top of the salad as it is usually served I decided it would be more fun to put the salad on top of the salmon – and I must say I think it looks amazing! It would be unfair for me to dictate the quantities of salad ingredients you should use as this is best left to your own discretion and mood.

Salmon Salad

I also like my salmon somewhat rare, so I prepared it that way. But the thing that really adds to the overall pop-up-flavour is the rather delicious lime and soya Asian dressing. So here’s to family, Easter, lasting memories and fresh food. Blessed Easter everyone!

sand + sunburn + salmon salad = happy family easter memories
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 x 200g Fresh salmon steaks
  • For salad
  • Avocado – sliced into small blocks
  • Baby tomatoes – halved and then in three
  • Cucumber ribbons – I take my potato peeler and run it over the cucumber
  • Spring onions – finely sliced
  • Radishes – sliced into thin slices
  • Fresh coriander
  • Chillies
  • Salad dressing
  • 50 ml Soya sauce
  • Juice of one to two small limes
  • 1t Sesame oil (optional)
  • 2t Grated ginger
  • 1t Fish sauce
  • 1T Fresh coriander – chopped
  • ½t Chillie flakes
Instructions
  1. Fry your salmon for three minutes with the skin side down in a non-stick pan till skin crispy - say about 5 minutes - don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it luke warm not piping hot.
  2. Chop up all your salad ingredients and make your dressing by mixing everything together.
  3. Now just place this beautiful cut of fish on a plate. Place the salad on top and put the dressing on the side.
  4. I don’t add any salt at this stage and leave it to the guests to decide how much salt they need because the dressing is quite salty.

 

Comment on this Post

red wine poached beetroot salad

red wine poached beetroot salad

SONY DSC

lesson#2 {alain passard} enhance the flavour of your vegetables with subtle flavourings

I am still talking veggies and the most wonderful experience I had at Alain Passard’s restaurant in Paris – L’Arperge. As I mentioned in a previous cabbage post – what I took away from the day was to make your vegetables the stars of a meal – look at them, smell them, see their beauty, see their perfection and cook them in such a way as to bring out their natural flavours.

I took my little black book with and my camera to make sure I had a permanent memory of the food. But the flavours – how am I going to remember them? How was I ever going to relate them? I decided that the only way was to take what I have tasted and implement these complex flavours in my kitchen – it will definitely not be the same but at least it will be documented.

SONY DSC

One of the dished served to us at Passard’s little restaurant was beetroot – OMG, the flavours! When you tasted the beetroot it was the same flavours you would find in glühwein – you know, the red wine, the cinnamon etc. It was so complimenting of the beetroot that I decided to poach my red veged beauties in a bit of red wine, black pepper corns, cinnamon, star anise and some orange peel.

Well, it turned out fantastic and so absolutely delicious. The spices compliment the earthiness of the beetroot transforming this root into something so special. After you had a bite the tastes kind of linger in your mouth for a while and you don’t know if you are in winter or in summer. I served the baby beats cold and added some cream cheese buttons, some micro leaves and a drop of balsamic glaze on each beetroot.

Please try this the next time – it really is special and something rather completely different.

SONY DSC

red wine poached beetroot salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For poaching beetroot
  • 650g Baby Beetroots
  • 1L Red wine
  • 250ml Water
  • 3 Cloves
  • 5 Black peppercorns
  • 1 Big cinnamon stick
  • Peel of one orange
  • 2T Sugar
  • Pinch of salt
  • Other salad ingredients
  • Micro greens
  • 80g Cream Cheese
  • Balsamic glaze
Instructions
  1. Cook the beetroot in the wine spice mix for +- 40 minutes till soft.
  2. Drain and let it cool. Peel and leave in wine for a while – just to soak up some flavours.
  3. Cut in half, add some cream cheese drops and micro greens.
  4. Add one drop of balsamic glaze on each beetroot.

 

Comment on this Post

scooped melon salad with wild rocket + mint + honey mustard vinaigrette

scooped melon salad with wild rocket + mint + honey mustard vinaigrette

melon, rocket, mint and mustard vinaigrette

Melons are just amazing this time of the year and it’s such a versatile fruit that goes with salt, sweet and pepper. They are extremely beneficial to your health so simply make a point to stock up more often on this tasty treats.

Today, I just scooped out a sweet melon with an ice cream scoop and served it with a peppery rocket, a bit of mint and a mustard vinaigrette – these additions just enhance and bring out the already summer fresh flavour of the melon. It is light, easy and absolutely delicious!

SONY DSC

Some Yellow and Orange Melon health benefits

1. Yellow and orange melons are packed with vitamins A, B-3, B-6 and C, potassium, dietary fiber and folate.
2. Beta-carotene is converted to vitamin A, which aids in healthy eyes, skin and mucous membranes.
3. These melons are Carotenoid-rich foods and may help reduce your risk of macular degeneration, cancer and heart disease.
4. Carotenoids help strengthen the immune system.

source: health24 + livestrong

SONY DSC

SONY DSC

scooped melon salad with wild rocket + mint + honey mustard vinaigrette
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • Ingredients
  • 350g Melon
  • Wild Rocket
  • 5 Mint leaves – chiffonade
  • Mustard vinaigrette
  • 1T Honey
  • ½ T White wine vinegar
  • 1t Wholegrain mustard
Instructions
  1. Scoop the melon out with an ice cream scoop. Mix with rocket and mint.
  2. Mix all ingredients of dressing together and drizzle liberally over salad.

 

 

Comment on this Post

a simple cabbage greek salad + alain passard = veggie perfection

a simple cabbage greek salad + alain passard = veggie perfection

“If you enjoy reading my blog please vote for it in the Eat Out Best Local Food Blog Award by 1) clicking on this link {eat out best local food blog award} 2) and casting your vote at the bottom of the Eat Out web page.”

SONY DSC

Lesson #1 Alain Passard – Elevate vegetables to the main course. Respect them. Love them.

Cabbage Greek Salad … Just recently, I was fortunate enough to meet and eat at a Parisian restaurant owned and run by one of the best chefs on the planet – and one of my great food heroes. The place was L’Arpege + 3-Star Michelin Restaurant and the chef was none other than Alain Passard!

Having lunch at one of the top restaurants in the world turned out to be a very emotional day for me as we made our way through 13 courses of what can only be described as an expedition to some sort of culinary Nirvana. This was not a sampling menu, it was 13 courses of considerable portion of food.

In order to give fair justice to the skill and care that was taken in serving each course, I intend discussing (or is it dissecting?) various elements of this extraordinary experience over the next few weeks. The sum of which continues to jolt my brain and senses in the most wonderful of ways. More of that later but back to Alain…My hubby and I sat down just on midday and only left the restaurant four and half hours later. It turned out to be not just a meal but more a journey enticing discoveries. It was an explosion of the senses on all fronts from tantalizing the palate, to engaging the brain, to touching my heart. It was all of these things.

Then out of nowhere and so very casually, Alain Passard himself appeared in front of us… and so charmingly and non-chalantly introduced himself. He stood humbly before us wanting to know where we were from and then thanked us for making the effort to eat at his restaurant. Could you believe he thanked me!! I was speechless. He said that if I wanted to know anything, I must just ask him. He was most amused by my little black notebook. It is that little notebook that I take everywhere with me jotting down my thoughts and different food experiences. Alain then just said the following “eat slowly and enjoy every bite, try to stay till dessert because I have a surprise for you” and before you could offer a shy stammer of awe and appreciation he whisked himself back into his kitchen. *more about the surprise and what he meant in a later blog*.

SONY DSC

In between the courses that followed he came out to serve us … how amazing was that!! I was in dreamland and I think for the first time in my life, I was beyond speechless. What I took away from this restaurant and this genius of a chef was that you need to live and practice the credo of this talented food maestro….remember to elevate vegetables to the main course – it is not a side dish – respect them and cook them with love.

Ok, I got a little carried away by my recollections of this exceptional outing, back to dish at hand…..
Today I have taken the often disregarded, humble purple cabbage and added it to make a greek salad the way my dear and wonderful Mediterranean friend Thea Maroela taught me. Thea is +- 79 years old now and lives in Cyprus. Thea always made this particular Greek salad with white cabbage and I used to often eat this salad at Thea’s house with fresh bread and a tumbler of white wine – which Thea always kept in a bottle under the sink for me as she herself did not drink. This dish is a “must make”. It’s fresh, inspiring and delicious.

Note to self: Add to bucketlist – Visit Thea in Cyprus again. Book table and eat again at any restaurant owned by Alain Passard.

Recipe
This recipe has no measurements in terms of ingredients…it is only dependent on the quantity of ingredients you have in your fridge.

a simple cabbage greek salad + alain passard = veggie perfection
 
Prep time
Total time
 
Author:
Ingredients
  • Note
  • This recipe has no measurements in terms of ingredients…it is only dependent on the quantity of ingredients you have in your fridge.
  • Ingredients
  • Red cabbage – finely sliced
  • Tomatoes
  • Cucumber
  • Olives
  • Onion
  • Feta cheese
  • Dressing
  • Good Olive oil
  • White vinegar
  • Salt + black pepper
Instructions
  1. Mix all the ingredients together.
  2. Pour generously with olive oil and then some vinegar, add the salt and pepper and mix well in a bowl before you dish it up.
  3. Serve with fresh bread.

 

 

Comment on this Post

mango + marigold salad with pineapple ginger dressing = painting a fitting tribute to the colour yellow

mango + marigold salad with pineapple ginger dressing = painting a fitting tribute to the colour yellow

 

yellow summer salad, marigold salad

# mango + marigold salad

Marigold Salad – Being the end of year I thought it would be fitting to look back and pay tribute to the fashion colour of 2012 – yellow! Trendsetters and futurists announced some 16 months back that yellow was the new gold…and so it was…rays of sunshine yellow in all manners and forms seemed to permeate many aspects of my life in 2012 – bringing warmth, happiness and vibrancy. It is definitely the colour of life and most undoubtedly changed the fashion scene in 2012.

yellow summer salad, marigold salad

# mango + marigold

About two months ago I attended a garden workshop by Matt Allison at the Secret Festival and he inspired me to relook my herb and veggie garden and to add lovely marigolds to it. It is incredible … these Marigolds have brought dollops of rich hues to my back yard. A few weeks later, I had enough freshly grown salad leaves and aromatic herbs to feed my hubby and my housekeeper’s whole family. What a joy.

I made a summery marigold salad today and to complement the luscious leafy, freshly picked salad I made a pineapple and ginger dressing. Wow, so healthy, so fresh, so yellow and summery. Enjoy!

yellow summer salad, marigold salad

# mango + marigold + corn + sunflower seed

yellow summer salad

# this pretty bug I found in my bed of leaves inspired me to add some pomegranates for fun

marigold salad

# pomegranates for fun

marigold salad

# my herb + veggie garden

mango + marigold salad with pineapple ginger dressing = painting a fitting tribute to the colour yellow
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • Rocket leaves
  • Basil leaves
  • Marigold flowers
  • Cos leaves
  • Mango slices
  • Pineapple slice
  • Yellow patty pans sliced
  • Sunflower seeds
  • Cooked fresh corn
  • Pineapple + ginger dressing
  • 100g Fresh pineapple
  • 1t Olive oil
  • 62.5ml White vinegar
  • 125ml Honey
  • ½t Freshly grated ginger
  • 1 Mint leave chopped
  • Pinch of salt
  • Lemon zest of half a small lemon
Instructions
  1. For Dressing - Fry the pineapple in the oil for about two minutes.
  2. Add the vinegar + honey + ginger + mint + salt and let it simmer for about 5 minutes.
  3. Lastly add the lemon zest - let it cool down and serve with salad.
  4. For salad - mix ingredients together and serve with dressing.

 

 

Comment on this Post

strawberry carpaccio salad = christmas on a plate

strawberry carpaccio salad = christmas on a plate

See me making this recipe live in Afrikaans on Expresso

Strawberry Carpaccio Salad, with goats cheese, pink peppercorns

I am so excited, its Christmas time again! It is a time of happiness and joy, family and friends and it is a chance to experiment with all the wonderful Christmas foodie thingies… Too often people say that Christmas is just too busy with all the preparations, the decorations, the cooking and the sweating but it is not. Folks, Christmas does not have to be complicated. Just keep things simple, vibrant and flavourful and you can’t go wrong…

My mom always says that we eat far too much over the festive season particularly on Christmas Day … with the roast turkey, the smoked gammon or ham, leg of lamb and every other meat variety under the sun. She actually banned the glazed gammon from the Christmas table this year …but Christmas for me without gammon is like Christmas without turkey or Father Christmas arriving without presents! So I have decided to disguise my “gammon” (I used Black Forest Ham) in a lovely fresh summer salad.

In this recipe, perhaps the most important part of this salad is the dressing. You can have the most beautiful ingredients but if the dressing is dull the salad is dull. Many people just do not pay enough attention to their salad dressing and it is kind of like the angel on top of the Christmas tree.

The salad dressing I have mixed-up today includes orange blossom honey and rose syrup. Both of these flavours compliment the strawberries and the rose syrup lingers in your mouth for a while, causing the brain to be almost spirited off to another country in an instant – perhaps Arabia, India or Morocco …

Adding the little pink peppercorns just lifts the whole dish into another dimension and just one little bite sets the Christmas bells ringing.  Happy Christmas cooking!

Strawberry Carpaccio Salad with goats cheese and pink peppercorns

strawberry carpaccio salad with goats cheese and pink peppercorns

strawberry carpaccio = christmas on a plate
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For salad
  • 200g Strawberries – finely sliced
  • 100g Black Forrest ham
  • Curly lettuce
  • 10 Cherries - fresh (optional)
  • For goats’ cheese crostinis
  • 100g Goats cheese – plain
  • 30g Cranberries - dried
  • 1 Basil leave – big – chiffonade the basil leaf
  • Melba toasts or crostinis – 3 per person
  • Pink peppercorns
  • For Balsamic Glaze
  • 125ml Balsamic Vinegar
  • 2T Honey – Orange Blossom
  • ½t Rose syrup
  • 2T Water
  • 5 Pink peppercorns – crushed
  • Pinch of salt
Instructions
  1. For balsamic glaze - Put all ingredients in little pot and boil for 8-10 min over medium heat. Remove from stove and allow to cool down.
  2. For goats’ cheese crostinis - Mix the goats cheese + dried cranberries + basil together. Smear the goat and cranberry spread over each of the little toasts. Carefully place 2-3 pink peppercorns onto each crostini.
  3. To serve - Arrange the sliced strawberries on the bottom of the plate. Drizzle with a bit of balsamic glaze. Place a few salad leaves over the top. Add the goats’ cheese crostinis + ham + cherries + and extra peppercorns. Drizzle with more balsamic glaze and serve

 

 

Comment on this Post

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing

Easy Summer Salad with Passion Fruit Dressing

Summer is salad time. This is the most easiest salad but so packed with flavour because of the passion fruit dressing.  I find the passion fruit lifts everything and the combination with the balsamic does wonders to the simplest salad.

Easy Summer Salade with Passion Fruit Dressing

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For Salad
  • 1 Large packet of mixed salad leaves
  • 30g Parmesan shavings
  • For Roasted Tomatoes
  • 200g Baby tomatoes
  • 2T Olive Oil
  • Salt
  • For Dressing
  • 115g Passion Fruit Pulp
  • 1T Balsamic vinegar
  • ½T Olive oil
  • Pinch of sugar
  • Pinch of salt
  • Pinch of freshly ground black pepper
Instructions
  1. First preheat your oven to 200 degrees. Coat all the tomatoes in olive oil and a sprinkle of salt and bake in the oven for 30 minutes.
  2. For the salad dressing, mix all the ingredients together.
  3. Put all the salad ingredients into a bowl and drizzle liberally with the passion fruit and balsamic dressing.

 

 

Comment on this Post

warm beef + vegetable salad = an exotic-asian-love-story with its beauty in a lotus root

warm beef + vegetable salad = an exotic-asian-love-story with its beauty in a lotus root

warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

I love to taste things and to eat things that I have never tasted or eaten before so when I was asked to take part in the Crush Findus Wok Challenge with an exotic veggie stir fry packet that contains ingredients like lotus root + green garlic + water chestnuts, I jumped at the opportunity.  It was like opening a veggie lucky packet of mysterious ingredients!  The best discovery was the delicious and crunchy +  mildly sweet lotus root … well I fell in love with this curious vegetable.  It was this perfect, beautifully white root with big wholes that jumped onto my plate.  It immediately brought a smile to my face.  It is little wonder that the lotus flower is adored and admired by so many.

Within the Buddhist religion… of which I am an ardent follower… the lotus flower is well known to me and so revered by other believers.  Buddha is often represented on a pink lotus and within the rich symbolism of the Buddhist philosophy the lotus represents purity of the body, speech and mind and symbolises faithfulness.warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

So you, little lotus root are more than just a thing of beauty.  I have read that you are high in dietary fibre, are   considered a good food source for energy and as you are high in carbohydrates and low in fat and protein, you make a remarkably healthy food choice.  I found out too that you can strengthen my spleen, promote the activities of my stomach and assist with tissue re-generation – thank you lovely one – and like me you also love soy sauce, sesame oil and ginger. No wonder I fell in love with you. You are my new food muse.  I decided to make a warm beef and vegetable salad with my exotic vegetable pack. You must just try this – it’s fresh, crunchy, easy and delicious.

warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

If you like my recipe, please go to Crush and vote for my exotic-asian-love-story with its beauty in a lotus root.

 

warm beef + vegetable salad = an exotic-asian-love-story with its beauty in a lotus root
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Fillet
  • 300g Fillet steak
  • 1T Oil for frying
  • Salt for seasoning
  • Pepper for seasoning
  • Wasabi Mayonnaise
  • 3T Japanese sushi mayonnaise
  • ¼ - ½ t Wasabi paste
  • Dressing
  • 1½ t Ginger - grated
  • 1t Garlic - grated
  • 125ml Soya sauce
  • 1½ T Fresh lemon juice
  • ½ Chopped chilli (optional)
  • 2T Water
  • Vegetables
  • 500g Packet Findus Wok Chinese (1 Pack)
  • 1T Oil for frying
Instructions
  1. Firstly make your dressing – just mix all the dressing ingredients together and set aside.
  2. Then make the wasabi mayonnaise by stirring the mayonnaise and wasabi past together.
  3. Season the steak and fry to your taste. I like medium rare for this salad. Let it rest. I like to fry the meat in a separate pan – I do not want the flavours of the meat to be infused into the veggies when cooking – it detracts from the stark freshness and crispiness of the veggies.
  4. While the beef is resting – add oil to your wok and stir fry the veggies as per the instruction on the pack. Don’t add any seasoning or flavouring at this stage. The flavouring is in the dressing that we are going to pour over the veggies – almost like a salad dressing of sorts.
  5. To serve: Slice the beef into thin slices and place these on a plate, dress each piece with a bit of the dressing. Now add the veggies on top. Sprinkle generously with the dressing. Now add a few dollops of the wasabi mayonnaise here and there over the dish.. If you want you can also sprinkle with a few sesame seeds.

 

Comment on this Post