Tag Archives: balsamic vinegar

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

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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

 

 

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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.

 

 

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pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg=modern irish coddle
Porks sausages + bacon + beer + vegetables – my version of the Irish coddle is one of Rick’s favourite dishes. I am married to a man of Irish descent and what I have learned from our family visits to Ireland – and my husband is that the Irish love beer (Guinness only when in the Emerald Isle) + whiskey + eating potatoes + pork sausages + salmon + they only start a party at 9pm and even if you are around the ripe age of 75 there is still nothing wrong with partying till 4am and passing out on the couch at you friends house if you had too much to drink!! I just love the Irish, it is their spirit, their joviality and perhaps the fact that they are never shy to drink more than me.

For this recipe I have added a few herbs, mustard seeds and some beer and then also added some lemon. I think it’s a bit of modern Coddle and it’s hearty and just perfect in the dead of winter. It is so easy to prepare …everything is in one bowl, meat, veggies etc. So between my mother-in-law and my sister-in-law I think we have come up with a rather decent local version of the Irish coddle! Sleinte!

pork sausage + bacon + beer + veg = modern irish coddle
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 6 Pork sausages
  • 4 Garlic cloves finely chopped
  • 125g Bacon finely chopped
  • 4T Olive oil
  • 2 Onions - sliced
  • 2 Celery sticks - chopped finely
  • 2 Large carrots - chopped
  • 2 t Mustard seeds - if you dint have just add 2t mustard
  • 30 g Flour
  • 3 Large potatoes - peeled and cut in quarters
  • 50g Tomato paste
  • 1t Lemon juice
  • 1t Balsamic vinegar
  • 2.5 Cups of stock - I used beef stock
  • ½ cup of beer (I used a lager – no Guinness on hand I’m afraid)
  • 2T Chopped parsley
  • 1T Fresh sage (optional)
  • 1t Black pepper corns
Instructions
  1. Preheat the oven to 180 °C.
  2. Fry the sausages in an oven proof dish with 2T olive oil. Just brown them and then remove from dish. Now fry the fry the bacon and take out.
  3. Add the other 2 T oil and fry the onions till golden brown.
  4. Add carrots and the celery and garlic sweat veggies till translucent.
  5. Add 30 g flour, let it fry for a minute or two.
  6. Now add all the other ingredients.
  7. Put the lid on and bake for 1hour.
  8. Serve with fresh bread.

 

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