With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca. Ingredients 500g/ 17.6oz couscous 600ml/ 1.2pt vegetable stock 5 tbsp olive oil 10-12 apricots 200g/ 7oz pistachio nuts 100g/3.5oz sultanas 1 handful of mint leaves Dressing 5 tbsp olive oil 1 1/2 limes (juiced) (1 tsp of honey if you like) salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon) Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might need double the amount if your kids help out). Chop up the apricots and mint leaves. All you have to do now is add all …
…and off we go! Here goes with my first post this year. It’s a juicy grapefruit salad. Ingredients 4 grapefruits 2 avaocados 2 fennels a handful of lamb’s lettuce dressing 1 tsp cardamom 1/2 a lemon 3 tbsp olive oil 1 tbsp honey salt and pepper Cut the grapefruit into small slices. Chop up the avocados in cubes and slice the fennel. Scatter the lettuce into a bowl and add the grapefruit, avocado and fennel. Whisk the dressing ingredients together and pour over the salad. No need to start the year with a guilty conscience. Now enjoy this!
After “slightly” indulging on the bank holiday weekend (barbecues & brunches), I’m in need of a healthy…salad!!! But nothing plain please! The transition between weekend and working week is hard enough. This recipe is definitely not plain, quite the opposite and extremely delicious… The Salad 170g quinoa 5dl water 1 red bell pepper 1/2 red onion (forgot to put on my shopping list) 1/4 red cabbage 2 carrots 1 bunch of coriander (none in the shop so I substituted it with mint) 70g cashew nuts The Dressing 65g peanut butter 1 tbsp honey 1 piece of grated ginger 3 tbsp soyasauce 1 tbsp red wine vinegar 1 tsp sesame oil 1 tsp olive oil water if needed Cook the Quinoa in water and leave to cool down. In the meantime chop up the veggies and start the dressing. Warm the peanut butter and honey until liquid (be careful as my first batch burnt to the bottom of the pan), leave to cool and add the rest of the ingredients. If the dressing is to thick, …
Summer, sun and the weekend on the doorstep. Perfekt! Because it’s promising to be a scorcher here’s something fresh and cooling (that won’t take any time to make)… The Ingredients 1 Watermelon 1 bunch of mint 200g feta 1 cucumber The Dressing 1 tsp honey 3-4 tbsp salad seeds salt & pepper 4 tbsp olive oil 2 tbsp balsamic vinegar Chop up the melon, mint and cucumber, crumble the feta over them. Mix the dressing and pour over the salad and sprinkle some salad seeds over it all. Voilà! Enjoy and chill!
With the sun shining, I think that summer is on our door step at last (well at least for today). It’s time for a salad. Tomato and Avocado. The Ingredients 3 tomatoes 2 avocados 1 lemon 2oog rocket salad 100g pumpkin seeds a handful of raisins The Dressing 1tbsp mustard 3tbsp olive oil 1tbsp balsamic vinegar salt and pepper First roast the pumpkin seeds and leave to cool down. Slice the avocados, pour the lemon juice over them and add some pepper. Chop up the tomatoes and add with the rocket salad to the avocado. Make the Dressing by mixing up all the ingredients. Pour it over the salad and garnish with the pumpkin seeds and the raisins. Serve with a fresh loaf of bread because it is so yummy that you’ll probably end up moping up every last bit (I did).
Couscous is one of the healthy meals that goes down surprisingly well with our family. Of course there’s always some ingredient that gets fished out by someone. But who cares? It’s healthy and filling and that’s the main thing! (And the yoghurt sauce is a winner too) The Couscous 300g (1 cup) couscous 6dl water (2.5 cups) salted water 2 spring onions 1 apple 2 tomatoes 2 pomegranates 1/2 cucumber 1/2 lime (juice and peel) a handful of coriander salt and pepper The Yoghurt Sauce 300g (1 cup) natural yoghurt 1/2 lime juice 1 tsp honey a handful of mint salt and pepper Bring the water to boil, remove from the cooker and pour in the couscous. Add a lug of olive oil, stir and leave for five minutes to soak. When ready go through it with a fork to loosen it up. Chop up the fruit,veggies and coriander, fry the onions and mix it all into the couscous. Add the lime juice and season with salt and pepper. Mix the ingredients of the yoghurt sauce together and there you go…Thats it! …
Yes, I’m at it again! A salad. The beauty of salads is that they take no time at all to make and if I get it right, the kids even like them. I got a thumbs up for this one (o.k. someone did pick out all the tomatoes but I don’t mind that as long as they go along with my experiments). So here’s my recipe… The Salad 2 cups quinoa (about 200g) 1 spring onion 1 bell pepper 1 avacado 1 bunch of parsley 2 handfuls of cherry tomatoes 1 handful of chopped almonds The Dressing Juice of 1 Lemon 2 tbsp olive oil 3 tbsp white balsamic vinegar 1 tbsp honey salt & pepper Cook the quinoa seeds in double the amount of water for about 10 minutes and leave to cool. In the mean time chop up the ingredients and mix the dressing. When finish through it all together. Et voilà! Quick Fix! Enjoy!
Super quick (as always a favorite with me)! Super Healthy, lots of vitamins (can’t do any harm)! Most important of all, super yummy! There you go SUPER SALAD! The Ingredients iceberg lettuce fennel blood orange cucumber The Dressing salt and pepper finely chopped ginger root juice of half a lime olive oil balsamic vinegar Throw the ingredients together with more or less of what you like and mix the dressing to your taste. I decorated it with some finely chopped nuts and pumpkin seeds. My boost for your Weekend!
It’s been quite a week. All the kiddies have been at home with coughs, colds, fevers and a tummy bug. Which meant everything got put on a back burner (especially my sleep). But with one back at school, another on the route of recovery and the third hopefully better soon, things are looking up. It’s time to recharge my energy levels… The Ingredients iceberg lettuce rocket salad 1 orange a handful of walnuts 100g smoked salmon The Dressing salt, pepper, oregano olive oil balsamic vinegar …and this is exactly what I need!
Saturday, it’s great to have one day in the week that’s a little less formal than the rest. You can relax on your daily jobs and duties and just drift a little. Well, at least until someone disturbs you or you get hungry… The Ingredients a handful of lambs lettuce 1 orange 1/2 beetroot 2 mushrooms 1 small onion Cut the orange in half (one for on the salad one for in the dressing). Peel and slice the orange, peel and chop the beetroot into cubes. Slice the mushrooms and chop up the onion. Fry at a medium heat until slightly brown. While frying the onions you can prepare the dressing. Arrange the salad and pour the dressing over it. The Dressing a pinch of salt and pepper juice of half an orange 2 tbsp of pumpkin oil 1 tbsp of white balsamic vinegar Enjoy your Saturday!