|
|
November 08
A mouth-watering salad that makes a meal in itself, or is equally as suitable as an accompaniment to any fish or meat dish.
SERVINGS : 4
Preparation Time : 10 minutes
Cooking Time : 10 minutes
INGREDIENTS
400 g assorted mushrooms, cleaned
1 bunch of asparagus
50 g walnuts, shelled
200 g cherry tomatoes
2 garlic cloves, sliced
1 small handful of rocket
1 1/2 tbsp thyme, chopped
30 g shaved parmesan
salt and pepper
60 ml olive oil
PROCESSING METHOD
Prepare the vegetables
* Quarter all the mushrooms and place them on a tray. Slice the asparagus into four.
Make the sauce
* In the small saucepan, pour in the port wine and boil for a couple of minutes to evaporate most of the alcohol and reduce the liquid.
* Add the sherry vinegar and continue reducing the quantity until only half the amount of liquid remains.
* Add the olive oil, shake the pot well and take off the heat after a few seconds.
Cook the asparagus
* Fill half the large saucepan with water, bring to a boil and sprinkle in some salt.
* When the water is boiling, add the asparagus for one minute and then remove with the slotted spoon.
* Place these immediately into the bowl of iced water. This method is known as blanching which ensures the asparagus will remain crispy and maintain its colour.
* After another minute, remove the asparagus from the water and place into the small bowl.
Fry the other ingredients
* Heat the frying pan until very hot. Add half the olive oil and half the mushrooms and season with salt and pepper. Toss the mushrooms in the pan to coat them evenly with the oil.
* Add half the walnuts, garlic and tomatoes. Toss again and cook for a couple of minutes. Remove and place on a tray.
* Reheat the pan and repeat the cooking process for the second batch of ingredients.
* When it is done, set the mixture aside for a few minutes to cool down.
Add the asparagus and thyme
* Mix together the cooled mushroom mixture, asparagus and chopped thyme.
Assemble the salad and serve
* Spoon some of the mushroom and asparagus mixture into the serving dish, then layer this with the rocket leaves and the cheese.
* Drizzle the sauce over the assembled salad and serve.
For days when you want something light, healthy but equally as filling! Fantastic for lunch with pitta bread.
SERVING : 4
Preparation Time : 20 minutes
Cooking Time : 5 minutes
INGREDIENTS
1 kg frozen broad beans
4 tbsp olive oil
7 sprigs mint
200 g feta cheese
1 lemon, halved
salt
pepper
1 chopping board
1 wooden spoon
1 large knife
1 large bowl
1 paper towel
1 cooking pot with lid
1 colander
scissors
PROCESSING METHOD
Prepare the pot of water
* Fill the cooking pot three quarters full of water and add a pinch of salt. Place the pot on the hob and bring to the boil.
Wash and dry the mint
* Wash the mint under a cold tap and spread onto a paper towel. Pat the mint dry but be careful not to damage or bruise the leaves.
Strip and cut mint leaves
* Strip the mint leaves from their stalks and use a pair of scissors to snip them into strips. However, remember to save four sprigs of mint for garnishing.
Cook the beans
* Pour the beans into the boiling water and cover with a lid. Stir with the wooden spoon and allow to boil for 1 minute.
* Once the beans have cooked drain them in the colander.
Dice the feta
* Using the large knife, cut the feta cheese into cubes.
Combine the feta, herbs and oil
* Take the large bowl and add the beans, feta cheese, mint and olive oil. With the wooden spoon, gently toss the ingredients, ensuring that the feta cheese does not crumble.
Add seasoning and lemon juice
* Finally, season with lemon juice, salt and pepper. Stir.
Serve
* Present in individual serving bowls and use the remaining sprigs of mint to garnish. October 28
Perfect for lunch, or as an appetizer for dinner. A tasty and healthy salad.
SERVING : 4
Preparation Time : 10 minutes
Cooking Time : 10 minutes
INGREDIENTS
24 frozen chestnuts, peeled
30 g butter
1 tbsp honey
150 ml water
200 g goat's cheese
1 handful rocket lettuce
A few red lettuce leaves
for the vinaigrette:
4 tbsp honey
4 tbsp water
1 tbsp sherry vinegar
4 tbsp olive oil
salt and pepper
1 oven-proof frying pan
1 wooden spoon
1 tray
1 small saucepan
1 spoon
PROCESSING METHOD
Preheat the oven
* Set the oven temperature to 200°C ( 450°F / gas mark 8 ).
Cook the chestnuts
* Heat the frying pan and melt the butter. Add the chestnuts, season with salt and stir. When they become slightly yellowish, add the honey and stir well, tossing to ensure they are evenly coated.
* Add the water and stir for a minute.
* Place the pan on the bottom shelf of the heated oven. Shake it every couple of minutes, allowing the chestnuts to cook evenly. Leave the pan in the oven until all the liquid has evaporated.
Make the vinaigrette
* In the small saucepan, mix the honey, sherry vinegar and water and season with salt and pepper. Mix thoroughly until all the ingredients are dissolved and bring gently to a boil.
* Add the olive oil, mix once again and take off the heat to cool down.
Finish cooking the chestnuts
* When the water has fully evaporated from the frying pan in the oven, remove it and set aside to cool down. Leave the oven on for later use.
Prepare the cheese
* Slice the cheese into 1 cm circular pieces. Place them on the tray and season well with pepper.
* Place the tray on the middle shelf of the oven for one minute, just to warm the cheese, not melt it.
* Remove the tray and turn off the oven.
Assemble and serve the goats cheese salad
* On a serving plate, place the rocket in the centre with the circles of cheese pieces around it.
* Top this with all the chestnuts, drizzle the vinaigrette over the top and sides of the salad and serve.
This refreshing bean salad dish shows that vegetarian dining can be anything but boring. You might even convert some of your meat-eating friends to your point of view!
SERVING : 4
Preparation Time : 10 minutes
Cooking Time : 15 minutes
INGREDIENTS
800 g cannellini beans, cooked
200 g olive oil, of good quality
salt and pepper, to taste
3 ripe tomatoes
1 spring onion, cleaned
1 fresh green chilli
3 sprigs of fresh coriander
1 lime
1 chopping board
1 large knife
1 small knife
1 colander
1 medium bowl
1 small bowl
1 spatula
1 spoon
1 kitchen paper
PROCESSING METHOD
Rinse the coriander
* Take the coriander sprigs and rinse them well under a cold tap. Give them a good shake and set aside.
Rinse and drain the beans
* Place the beans into a colander. Rinse them well under a cold tap and leave them to drain in the colander.
Dry and chop the coriander
* Place the coriander sprigs on some kitchen paper. Place another piece on top and pat dry very gently so as not to bruise the herb. Now use a small knife to chop it very finely.
Core and chop tomatoes
* Remove the core out of the tomatoes and slice them into very small pieces.
Chop the chilli
* Chop the chilli into little rings and then chop them again, very finely.
Chop the spring onion
* Next, halve the bulb, and slice and dice it very finely. Slice the stalk and chop it all together into very small pieces.
Prepare the lime juice
* Cut the lime in half and pierce it with a fork, twisting the fork round, squeezing out the juice into a small bowl.
Combine the salsa ingredients
* In a bowl, add the tomatoes, coriander, chilli, onions, and finally lime juice. Mix together thoroughly.
* Season with some salt and pepper and stir again until the ingredients are all well combined.
Dress the beans
* Transfer the beans into a large bowl. Dress them with the olive oil, salt, and pepper. Take the spatula and mix together thoroughly.
Serve The Bean Salad
* Using the spatula, scoop some beans into a serving bowl. Heap a generous serving of the salsa on top and enjoy! September 21
Salads : How To Make Poached Salmon With Green Beans
This poached salmon salad dish is a healthy and tasty alternative to the run-of-the-mill salads you might have encountered lately.
SERVINGS : 2
Preparation Time : 15 minutes
Cooking Time : 55 minutes
INGREDIENTS
1 tbsp salt
1/2 tsp peppercorns
1 bay leaf
1 fennel, finely sliced
2 x 150 g salmon fillets, skinless
150 g green beans, steamed
500 ml water
3 small tomatoes, deseeded and finely chopped
2 anchovies, finely chopped
1 onion, finely chopped
2 tbsp lemon juice
50 ml olive oil
1 bunch of fresh parsley, chopped
1 saucepan
1 slotted spoon
cling film
1 plate
1 bowl
1 spoon
PROCESSING METHOD
Make the dressing
* Into the bowl add the tomatoes, anchovies, onion, lemon juice, parsley and the olive oil.
* Season with salt and pepper, stir well and leave to marinate for thirty minutes.
Prepare the cooking liquor
* Into the saucepan add the salt, peppercorns, bay leaf, a third of the fennel and the water. Bring it to a boil and cook for five minutes.
* Remove from the heat.
Poach the salmon
* Place the salmon fillets into the cooking liquor and cover with cling film.
* Leave to poach for fifteen minutes.
Finish the salmon
* Once the salmon is cooked, remove from the pan, and place onto a plate.
* Now, carefully break it into large chunks.
Serve
* Place a few greens onto a plate.
* Add some sliced fennel a few more beans and then place some salmon chunks around the edge of the greens and on top.
* Finally, spoon on a little of the dressing.
Cheap Recipes : How To Make Potato, Anchovy, Endive And Lemon Salad
The perfect summertime salad - inspiring and effortless, great as a zesty appetiser!
SERVING : 4
Preparation Time : 15 minutes
Cooking Time : 25 minutes
INGREDIENTS
1 kg potatoes, unpeeled
60 ml olive oil
30 g walnuts, roughly chopped
1/2 red onion, peeled and diced
1/2 freshly squeezed lemon, juice
1 1/2 lemons, peeled and finely sliced
3 heads of Belgian endive, individual leaves
50 g drained anchovies
12 black olives
few parsley sprigs, to garnish
salt
pepper
1 chopping board
2 knives
kitchen paper towel
1 medium cooking pot
1 colander
1 bowl of iced water
1 serving platter
PROCESSING METHOD
Cook the potatoes.
* Into the cooking pot, place the potatoes, fill with water and put on a high heat.
* Season with salt and pepper, cook for approximately 20 minutes until boiled and remove from the hob.
Drain the potatoes.
* Using the colander, drain the potatoes and transfer to a bowl of iced water.
Pat dry the potatoes.
* Place the potatoes onto the chopping board and pat dry using a kitchen paper towel. If any of the potatoes are too big, halve them using the knife.
Assemble the salad on platter.
* Arrange the lemon slices and endives on the serving platter, then heap on the potatoes.
* Drizzle with oil and lemon juice, season with pepper and scatter the anchovies over the top.
* Finally, add the walnuts and onions and a few sprigs of parsley.
Serve.
* Serve this innovative salad with a more neutral dish or as a zesty summertime appetiser! September 15
Salads :
How To Make Spiced Shrimp & Spinach Potato Salad
A dish that has it all - flavour, spice, energy and nutrition.
SERVING : 4
Preparation Time : 10 minutes
Cooking Time : 10 minutes
INGREDIENTS
16 fresh shrimps, cleaned, heads optional
2 potatoes, peeled and diced
2 cloves of garlic, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
1 bunch young spinach leaves, torn
120 ml sour cream
30 g butter
500 ml vegetable oil
salt
For The Spice Mix
1/2 tsp cayenne
3 tbsp sweet paprika
1 tbsp cumin
1 1/2 tbsp curry powder
3 tbsp coriander powder
1 1/2 tsp salt
1 frying pan
1 saucepan
1 small bowl
1 large bowl
1 spoon
1 slotted spoon
1 tray
1 strainer
kitchen paper
PROCESSING METHOD
Mix the spices
* Put the paprika, cumin, curry powder, cayenne, coriander and salt into a small bowl and mix together.
Cook the potatoes
* Fill the saucepan with enough water to cover the potatoes, add the potatoes and bring to the boil. Cook until tender then drain.
Fry the potatoes
* Add the vegetable oil to a saucepan and heat over a high temperature. When the oil is very hot, begin to fry the potatoes in small batches - about a large spoonful each time.
* When they are golden brown, remove using a slotted spoon and place onto a tray covered with kitchen paper to soak up any unwanted oil.
* Repeat the process until you have fried all the potatoes.
Make the salad
* Put the potatoes into a large bowl followed by the spinach, coriander, parsley, chopped garlic and the sour cream.
* Season with salt and pepper and mix together well.
Season the shrimps
* Put the shrimps onto a tray and pour over the spice mix, turn in the spices to coat the shrimps thoroughly.
Fry the shrimps
* Heat the frying pan over a high temperature and add the butter, stirring it around in the pan until it melts.
* Add the shrimps to the pan, arranging them so that they all make contact with the base.
* Add 2 tablespoons of olive oil and cook them for 1 minute on the first side, then flip them over and fry for a further 30 seconds.
* Remove from the heat.
Prepare the salad and serve
* Put the potato salad onto a plate, arranging it as you wish.
* Place the shrimps on top and drizzle over any remaining sauce from the pan.
* Serve. July 26
Salad : How To Make Warm Thai Duck Salad
An original salad full of exotic flavours which can be shared as a starter or enjoyed as a main course. Puts that Bangkok culture into a salad.
SERVINGS : 2 to 4
Preparation Time : 20 minutes
Cooking Time : 15 minutes
INGREDIENTS
1 medium duck breast
some salt and pepper
2 small fresh green chillies, chopped
1 garlic clove, chopped
1 2 cm piece ginger root, peeled and chopped
1 medium lime, juiced
3 tbsp soy sauce
2 tbsp olive oil
2 tbsp soft brown sugar
A handful of watercress
A handful of red lettuce
A handful of fresh coriander
A handful of fresh mint
Half medium a mango sliced into strips
1 small fresh green chilli, chopped
A medium-sized frying pan
A spoon
An empty jar
A knife
A large salad bowl
PROCESSING METHOD
Season the duck
* Start by seasoning both sides of the duck breast generously with salt and pepper
Heat the frying pan
* Next, put the duck into the frying pan and place it over a low heat.
Slowly increase the heat
* Gradually increase the heat to a moderate temperature.
* You will see that the fat of the meat starts to melt. Spoon it out of the pan to avoid saturating the duck.
Cook for 10-12 minutes
* Leave the meat to cook for 10-12 minutes. It will take this long for the fat to render completely.
Turn the duck over and leave
* Once the meat has cooked, flip it over in the pan, turn off the heat, and leave it there for a further 10 minutes.
* In this time it will cook through. However, if you prefer your meat medium-done, maintain the heat for an extra 5 minutes.
Prepare the dressing
* While the duck heats through, prepare the dressing. Start by putting the chopped chillies, garlic and ginger into the jar.
* Now pour in the lime juice, soy sauce, olive oil and finally the brown sugar.
Shake well
* Close the lid of the jar tightly and then shake until the ingredients are thoroughly mixed together.
Prepare the salad
* Next, take the large salad bowl and add to it the watercress, red lettuce, fresh coriander, fresh mint and the sliced mango.
Toss the ingredients together
* Mix the salad together well.
Slice the duck breast
* Remove the duck from the pan, slice it into strips and add it to the salad.
Pour over the sauce and serve
* Finally, give the sauce another quick shake, pour it over the salad mixing it together a little and serve.
Salad : How To Make Fruit Salad With Two Sauces
A colourful, refreshing, healthy dessert with two delicious options for sauces.
SERVINGS : 4
Preparation Time : 35 minutes
INGREDIENTS
2 peaches
Half pineapple
1 orange
2 bananas
Half melon
A few strawberries
Mixed berries
A few mint leaves
For the caramel vanilla and lemongrass sauce
120 g sugar
75 ml water
Half vanilla bean
1 lemongrass stalk, chopped
1 lime, juiced
For the orange brandy sauce
1 orange, juiced
2 tbsp brandy
1 tbsp sugar
1 chopping board
1 knife
1 bowl
2 saucepans
2 spoons
1 small bowl
1 sieve
PROCESSING METHOD
Cut the peaches
* Take one of the peaches and chop off one side, then the other and discard the centre part with the stone.
* Slice each half into fairly thick chunks.
* Then repeat with the other peach and put them into a bowl.
Cut the pineapple
* Work your way around the edge of the pineapple with a sharp knife to remove the skin.
* Then cut off any remaining bits of skin before chopping.
* Now, cut around the stalk and discard it.
* Begin cutting the slices of pineapple into smaller pieces and then into triangular chunks.
* The shape really doesn't matter here, but try and keep all the fruit relatively chunky.
* When you finish add the pineapple to the bowl along with the peaches.
Chop the orange
* Cut both ends off the orange and place it upright. Now slice around the sides to remove the peel.
* Cut down the centre of the orange and finally into slices.
* Add to the bowl with the other fruit.
Chop the bananas
* Peel the bananas and then, slicing at an angle, cut them into chunks.
* When you finish both, add them to the rest of the fruit.
Cut the melon
* Spoon out the centre of the melon to remove the pips, then turn it over and remove both ends.
* Now stand the melon up and slicing downwards, remove the peel.
* Finally, slice it widthways into moonshapes and lengthways into smaller chunks, and add them to the bowl.
Chop the strawberries
* Remove the stalks and leaves from each strawberry, chop each one in half and put them in the bowl.
Slice the mint
* Layer the mint leaves on top of one another, slice them finely and sprinkle them into the bowl.
Tip : You can prepare the fruit to this point ahead of time. Like any other salad it should be dressed at the last minute to serve it as fresh as possible.
Prepare the vanilla bean
* Split open the vanilla bean and scrape out the pulp with a knife. Then put the pulp back on top and leave aside ready to use in the sauce.
Make the caramel sauce.
* Heat the saucepan over a medium heat then add the sugar, followed by half a tablespoon of water
* Don't mix it just yet: wait until the sugar begins to caramelise and then start to stir very slowly.
* When it completely caramelises, pour in the water very carefully as it may splatter.
* Mix together well and then add the vanilla bean and the lemon grass.
* Lower the heat and continue stirring constantly.
* After about a minute, stir in the lime juice, then bring it back to a boil and remove from the heat.
* Let it sit for 10 minutes so that the flavours infuse, then strain it through a sieve and allow to cool completely.
Make the orange brandy sauce
* Add the orange juice, brandy and sugar to a small saucepan and warm them up.
* Stir while it warms so that the sugar melts, then take it off the heat and let it cool down
Serve
* Just before serving, spoon the sauce of your choice over the fruit and stir well.
* Then for a finishing touch of colour, sprinkle the berries on the top.
* Serve immediately with cream, ice cream or crиme fraiche. * You can use any kind of seasonal fruit to make the salad and vary between the two sauces to give them that extra special flavour. July 08
Salad : How To Make Cashews And Blue Cheese Salad
This delicious herb salad makes a refreshing alternative to the typical green-leaf varieties. Try it to brighten up your favourite fish dish.
SERVING : 4
Preparation Time : 30 minutes
INGREDIENTS
1 bunch of basil
1 bunch of parsley
1 bunch of coriander
1 bunch of dill
1 bunch of chives
50 g pitted dates, cut into cubes
50 g blue cheese, crumbled
50 g roasted cashew nuts, crushed
4 tbsp olive oil
1 medium lemon, juiced
salt and pepper
1 sharp knife
1 cutting board
1 bowl of iced water
6 paper towels
1 large bowl
PROCESSING METHOD
Pick and refresh herbs
* Except for the chives, tear all the herbs into pieces, removing any stalks and place them into the bowl of iced water. Press all the herbs into the water and leave for a maximum of 15 minutes. This will refresh them and ensure they stay crispy.
Dry the herbs
* Place two layers of kitchen paper on your work surface. Take the herbs out of the bowl and squeeze gently to remove excess water.
* Spread them out on the towels to dry for about 20 minutes.
Chop the chives
* Slice the chives into 3 cm strips and place in the large bowl.
Assemble the salad
* In the bowl with the chives, add the other herbs, chopped dates, roasted cashews, crumbled blue cheese, lemon juice and olive oil.
* Season well with salt and pepper.
Complete and serve this cashew and blue cheese salad
* Mix thoroughly until all the ingredients are blended together and serve.
Salad : How To Make Grilled Sardines With Fennel And Orange Salad
Usually 'quenching' is associated with thirst - but this dish does exactly that with its juicy, summery flavours! A salad that goes wonderfully with either fish or meat dishes - particularly lamb.
SERVING : 2
Preparation Time : 45 minutes
Cooking Time : 10 minutes
INGREDIENTS
6 fresh sardines, rinsed and patted dry
1 onion, sliced into 1cm rings
80 ml olive oil
2 fennel bulbs, sliced and kept in cold water
1 orange
2 tbsp lemon juice
1 small bunch of parsley leaves
1 barbecue grill
1 brush
1 bowl
1 tray
1 knife
1 chopping board
1 metal spatula
1 pair of tongs
PROCESSING METHOD
Cut the orange
* Using the knife, cut the ends off the orange and peel through to the flesh. Cut the segments into a bowl, catching the juice as you do so. Finally, squeeze any remaining juice into the bowl.
Season the fish
* Brush the sardines with the olive oil and finish by seasoning them with salt and pepper.
Season the onions
* Drizzle the onions with olive oil and season with salt and pepper.
Grill the fish and the onions
* Onto the barbecue place the onions and cook for a few minutes.
* Add the sardines and grill them for 2-3 minutes on each side. When both are cooked, remove them from the barbecue.
Finish the salad
* Drain the fennel and add to the bowl of orange segments.
* Drizzle in the remaining olive oil and lemon juice and finish by adding the parsley and the onions.
* Season with salt and pepper and mix well.
Serve
* Serve three sardines in the centre of a serving plate, top with some salad and drizzle over with some of the juices. June 12
Salad : How To Make Mediterranean Chopped Salad
Mediterranean Chopped Salad Recipe. A delicious light and healthy salad - perfect for outdoor dining on a summer's day.
SERVING : 6
Preparation Time : 10 minutes
INGREDIENTS
2 cucumbers, halved and peeled
4 large firm tomatoes
1 red pepper
1 red onion
2 carrots, peeled
1 bunch of parsley
A few fresh mint leaves
60 ml olive oil
4 tbsp lemon juice
4 tbsp sunflower seeds, roasted and peeled
salt
pepper
1 chopping board
1 sharp knife
1 large bowl
1 spoon
PROCESSING METHOD
Prepare the cucumber
* Dice the cucumber into small pieces and place them in a bowl.
Prepare the tomatoes
* Discard the top and bottom of the tomatoes, also dice into small cubes and add them to the bowl with the cucumber.
Prepare the carrots
* Dice the carrots into small cubes and add to the other vegetables.
Prepare the red pepper
* Slice off all sides of the pepper, discarding the pips and core, then finely dice and add to the bowl.
Prepare the onion
* Finely slice the onion and add it to the bowl.
Chop the herbs
* Bunch the mint leaves tightly together and chop finely, do the same with the parsley, chopping finely and discarding the stalks. Add them to the bowl.
Season and dress the salad
* Mix all the salad ingredients together and season with salt and pepper.
* Pour over the lemon juice and olive oil and mix again.
Garnish and serve
* To complete the salad, sprinkle over the sunflower seeds and serve. May 11
Latin American : How To Make Quinoa With Mushrooms And Fresh Herbs
Quinoa was a staple of the Incan empire because it offered such complete nutrition. Now a vegetarian mainstay, this recipe for quinoa offers great taste, easy preparation, and healthy results!
SERVING : 4
Preparation Time : 5 minutes
Cooking Time : 10 minutes
INGREDIENTS
300 g quinoa
750 ml water
200 g mixed mushrooms, chopped
4 tbsp olive oil
2 shallots, chopped
1 tomato, peeled and diced
1 1/2 tbsp lemon juice
2 tbsp basil, chopped
2 tbsp parsley, chopped
some salt and
2 saucepans and a lid
1 wooden spoon
1 sieve
1 spoon
PROCESSING METHOD
Rinse the quinoa
* Pour the quinoa into the sieve and rinse it under cold running water. Move the quinoa around with a spoon to remove the starch and any dirt or grit. Run it under the water for about one minute.
Cook the quinoa
* Put the quinoa into a saucepan, cover it with water and bring to a simmer on a high heat.
* Once it starts to bubble, cover and turn the heat down. Let it cook until all the water has been absorbed. This will take roughly 15 minutes.
* Then remove from the heat.
Begin the sauce
* Heat a second saucepan and add a little oil. Add the mushrooms and saute them for a few minutes.
* Now add the chopped shallots, a little more oil and stir. Season with salt and pepper. Let them cook for a few minutes.
* Then remove the pan from the heat.
Add the rest of the ingredients
* Add the tomatoes, lemon juice, cooked quinoa, basil and the parsley to the pan.
* Season with salt and pepper and combine together thoroughly.
Serve
* Your Quinoa with Mushrooms and Fresh Herbs is now ready for your table.
* Serve it immediately or serve it cold.
* Try it with a dollop of creamy yoghurt! And experiment with other ingredients like different cheeses. May 05
Salad : How To Make Seafood Salad
Healthy and tasty seafood salad with a variety of shrimps, calamari, mussels and octopus with a vinaigrette dressing. This tasty salad has both a Mediterranean and Asian flavour to it.
SERVING : 2
Preparation Time : 30 minutes
Cooking Time : 10 minutes
INGREDIENTS
150 g shrimps cleaned
250 g calamari cleaned
100 g mussels cooked and shelled
75 g octopus cooked
500 ml water
juice of 1 orange
juice of half a lemon
a few sprigs of thyme
2 bay leaves
150 g green beans cut into strips
4 celery stalks sliced
100 g cherry tomatoes halved
2 tbsp basil chopped
2 tbsp coriander chopped
salt and pepper
1 pinch of cayenne pepper
4 tbsp lime juice
2 cloves of garlic, minced
50 ml olive oil
2 saucepans
1 spoon
1 bowl
1 slotted spoon
1 bowl for iced water
PROCESSING METHOD
Cook the calamari and shrimps
* Pour 500 ml of water into a saucepan. Add the orange juice, the lemon juice, the bay leaves, the thyme and season with salt. Heat it up and bring to the boil.
* Then put in the calamari and the shrimps and give them a quick stir.
* Turn the heat off and remove from the hob but leave them to cook in the hot liquid for five minutes more.
* Then using a the slotted spoon, drain and transfer onto a tray.
Blanch the beans
* Add a little salt to a saucepan of boiling water.
* Then put in the beans and allow them to come back to the boil. Cook for one minute before transferring them into a bowl of iced water.
* This stops the cooking process and keeps the vegetables nice and crisp. They can be drained after a few minutes, when the beans have cooled.
Make the vinaigrette
* Pour the lime juice into a small bowl. Add the garlic and the olive oil. Then mix it all together thoroughly.
Assemble the salad
* Place the green beans into a large bowl then add the tomatoes, the celery, the basil, the coriander, the parsley, the octopus, the mussels and the shrimps and calamari.
* Season with salt then pepper and add the pinch of cayenne.
* Stir the vinaigrette, and spoon it over the salad.
* Then thoroughly combine it all together.
Serve
* Place the salad into a large bowl and it is now ready to serve.
Salad : How To Make An Indian Spiced Rice Salad
One of the easiest and spiciest choices for a quick and easy rice salad with more than a hint of the exotic!
SERVINGS : 4
INGREDIENTS
250 g basamati rice
500 ml hot water
50 g cashew nuts
2 cloves
1 cinnamon stick
4 cardamon pods
2 tbsp vegetable oil
1 tsp saffron threads
1 tsp cumin seeds
1 tsp turmeric
1 tsp salt
1 bunch of fresh spinach
half a red onion, thinly sliced
2 tbsp coriander, chopped
the juice of 1 lime
2 tbsp olive oil
1 saucepan with lid
1 wooden spoon
1 spoon
1 tray
1 bowl
1 fork
1 large tray lined with foil
PROCESSING METHOD
Perfume the oil
* Place the saucepan on a medium heat and allow it to warm through. Add the oil, cloves, cinnamon and cardamom. Give it a little mix and let the oil heat up, stirring occasionally.
* Once the spices begin to perfume the kitchen, remove them from the oil and discard.
Cook the ingredients
* Add the cashews and gently brown. Stir them around to avoid them burning.
* Add the rice and cumin and mix in to coat the rice well. Add the turmeric and salt and stir them in.
* Add the water and the saffron threads and bring it to a simmer. Once simmering put the lid on and turn down the heat. Cook for 12 minutes.
* Turn the heat off and leave the rice to cook for a further five minutes.
Allow to cool
* After the 5 minutes, take the pan off the heat.
* Use a fork fluff up the rice and spread it onto the tray to cool down.
Combine
* Once cooled, transfer the rice into a large bowl.
* Add the spinach, coriander, sliced onion, lime juice, olive oil and mix it all together well.
Serve
* Heap a generous portion of the rice salad onto a serving plate and serve.
* It's also great as an accompaniment to any Tandoori meats. April 27
Sauces & Condiments : How To Make Low-Fat Vinaigrette
This low-fat recipe for a vinaigrette dressing offers great taste but only a fraction of the fat and calories.
SERVING : 6 to 8
Preparation Time : 5 minutes
Cooking Time : 5 minutes
INGREDIENTS
120 ml orange juice
40 ml balsamic vinegar
60 ml olive oil
1 shallot, chopped
1 tsp Dijon mustard
salt
pepper
1 bowl
1 whisk
1 spoon
PROCESSING METHOD
Combine the ingredients
* Combine the ingredients into a bowl spoon in the mustard.
* Then add the shallots, balsamic vinegar, orange juice, and season with salt and pepper.
* Briefly whisk everything together and slowly begin to drizzle in the olive oil in small amounts, whilst whisking continuously.
Serve
* With a spoon, evenly drizzle the vinaigrette over the salad greens and serve.
April 22
Salad : How To Make Caesar Salad A La Reggiano
Crispy Caesar Salad with crunch home made croutons brought together with bacon, cheese, and anchovies.
SERVING : 4
Preparation Time : 30 minutes
Cooking Time : 30 minutes
INGREDIENTS
6 of baby gem lettuce
4 slices of bread (1 inch or 2.2 cm cubes)
15 g parmesan reggiano cheese
1 tin of anchovie fillets
400 g smoked bacon
5 tbsp olive oil
4 tbsp olive oil
250 ml sunflower oil
1 garlic clove
3 tbsp shallot vinegar or white wine vinegar
1 egg plus 2 extra egg yolks
55 g grated Parmesan Reggiano cheese
1 food processor
1 sharp knife
1 mixing bowl
1 bowl for the salad
1 baking tray
1 frying pan
1 measuring jug
1 chopping board
PROCESSING METHOD
Make the dressing
* Put the egg and the two yolks in the food processor with the vinegar and garlic. Turn on the processor and mix it until the eggs are light and frothy.
* Add sunflower oil slowly to thin the mixture. If it's too thick add some boiling water to it.
* Add the parmesan cheese and season with salt and pepper to taste.
* Pour the mixture into a bowl and finally mix your dressing together by hand.
Make the croutons
* After cutting the bread into cubes place them in a bowl and add 4 tablespoons of olive oil and season with salt and back pepper and then stir with hands until they are lightly coated with oil.
* Lay the croutons on a baking tray and sprinkle with half the parmesan cheese. Preheat the oven to 150 degrees or gas mark 2 and bake for 10 minutes and remember to check them regularly.
* When golden, take them out and drain on some kitchen roll.
Fry the bacon
* Cut the bacon into lardons. This is done by 1st removing the skin from outside then cutting the bacon half an inch or 2.2.cms along the length of it and then repeating it the other way. They should be roughly the same size as your croutons.
* Now fry the bacon - you do not need oil, there is enough fat in the meat already.
* When cooked drain the bacon with some kitchen towel.
Add the anchovies
* Take the anchovies, drain them well and chop them. Again make them into a similar size to the croutons.
Mix the salad
* Place half the lettuce, bacon, anchovies and croutons into a bowl .
* When this 1st layer is complete, repeat with the rest of your ingredients for a 2nd layer.
* A great Ceasar Salad doesn't need to be mixed together.
* Spoon over some dressing & enjoy!
Salad : How To Make Thai Tomato And Green Bean Salad
A light, green salad with a Thai twist. This recipe brings the best out of a salad.
SERVING : 4 to 6
Preparation Time : 15 minutes
Cooking Time : 25 minutes
INGREDIENTS
3 heirloom tomatoes
100 g green beans
4 tbsp coriander, chopped
1 tbsp chopped basil
2 tbsp chopped unsalted roasted peanuts
For the sauce:
1 fresh red chilli, de-seeded & finely chopped
3 tbsp lemon juice
2 tbsp palm sugar
3 tbsp fish sauce
1 garlic clove, minced
1 sharp knife
1 cutting board
2 bowls
1 spoon
PROCESSING METHOD
Prepare the tomatoes
* Core and cut the tomatoes into cubes.
* Discard the very top and bottom of each tomato.
* Place them in a bowl.
Slice the beans
* Cut all the beans in half, finely slice them into strips and add them to the tomatoes.
* Add the chopped herbs and the peanuts.
Make the sauce
* Put the chilli, lemon juice, palm sugar, fish sauce and garlic into a bowl and mix well.
* Mash the palm sugar with the back of the spoon to help it dissolve.
Serve and enjoy
* Pour the sauce over the tomatoes and beans.
* Toss the salad well and serve.
April 03
Salad : How To Make Spicy Aubergine Salad
An explosive salad that can be used with a variety of dishes - either as a starter, or as an accompaniment.
SERVING : 4
Preparation Time : 15 minutes
Cooking Time : 40 minutes
INGREDIENTS
4 medium aubergines
4 medium tomatoes
200 ml olive oil
3 cloves garlic, peeled
2 tsp cumin seeds
1 tsp hot chilli flakes or cayenne pepper
1 small bunch of coriander
the juice of 1 lemon
salt
1 large heavy bottomed frying pan
1 frying spatula
1 colander
1 large knife
1 small knife
1 chopping board
1 kitchen paper towel
PROCESSING METHOD
Prepare the aubergines
* Destalk the aubergine and remove the other end.
* Then, without peeling, dice them into cubes 2.2 cm across.
* Put the aubergine into the colander, add a generous handful of salt, mix together and drain for 30 minutes.
Prepare the vegetables
* Peel and chop the garlic. Core the tomatoes and dice them. Now wash the coriander leaves thoroughly under a tap.
* Carefully pat the leaves dry with a paper towel and cut them roughly into coarse pieces.
Cook the aubergines
* Rinse the aubergines under a tap and pat with a paper towel.
* Put the frying pan on the hob and heat the oil. Add the aubergine and fry until golden.
* Now mix in the cumin seeds, chopped garlic, chilli flakes and tomatoes and warm for 2-3 minutes.
Remove the pan from the heat
* When the tomatoes are warmed through, remove the frying pan from the heat.
* Add the coriander, lemon juice and a pinch of salt to taste.
Serve
* Serve the aubergine salad as a hot or cold dish - either as an exotic appetiser or accompaniment to a main meal.
Salad : How To Make Cauliflower, Tahini And Lemon Salad
A refreshing, zesty salad which complements fish dishes wonderfully.
SERVING : 4
Preparation Time : 10 minutes
Cooking Time : 30 minutes
INGREDIENTS
1 cauliflower, cut into small florets
1 ltr vegetable oil
1 bunch of chives, chopped
60 ml tahini, raw
200 ml cold water
1 1/2 lemons, juiced
the zest of 1 lemon
salt and pepper
1 saucepan
1 slotted spoon
1 tray
paper towels
1 large bowl
1 small bowl
1 whisk
1 spoon
PROCESSING METHOD
Make the tahini
* Put the tahini in the small bowl. Add the lemon juice and the salt and whisk well.
* Add half of the water and whisk until blended. Add more water as needed until the consistency is thick and smooth.
Fry the cauliflower
* Heat the vegetable oil in the saucepan and begin to cook the cauliflower in batches. Fry for five minutes, remove and place onto a tray lined with a paper towel to absorb excess oil. Repeat with the remaining cauliflower.
Assemble the salad
* Place all of the cooked cauliflower florets into the bowl. Add the lemon zest and chives and spoon in the tahini. Season with salt and pepper and mix until the florets are coated evenly.
Serve
* Serve the salad onto a plate with lettuce leaves and herbs of your choice.
|
Tools 
