Thursday, May 31, 2012

Super Summer Salads


Its just fantastic that we can now enjoy some Super Summer Salads, take the time to buy really fresh local produce as it tastes amazing and needs very little work.  Also when making salads for dinner consider making a little extra popping it aside without dressing and you can have it for lunch the next day.


Take Potatoes
Baby potatoes, sliced in half popped on a baking tray  Cook @ 190 for 20mins
Simple is best so try…
Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil

Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, seasalt,

Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing (Dressing recipe included)  when warm, can be eaten warm or cold.  The dressing soaks into the potatoes which gives a great flavour.


Take Pasta
Penne, Orzo pasta, cook according to instructions and combine with
Roast Red pepper, pinenuts & fresh basil
Chopped black olives, carmelized red onion, shaved parmesan cheese
Sunblushed tomatoes, goats cheese & red pepper pesto w fresh basil


Take Beetroot
 Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.
Combine beetroot with crème fraiche and top with toasted almonds
Beetroot, Radish & Roast Almond Salad



Take  Beans

If using fresh beans you need to soak and cook them according to pack instructions before using in salads. For Canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing
Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil



Take Salad Leaves

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

With  Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc....

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle
of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese,  a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons

Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing

Fruity  & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oli & balsamic


Easy Salad Dressings…


Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing
1 tbls of lemon juice
1 clove of garlic crushed
¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously
Add finely chopped sunblushed tomatoes for added variety..


Dijony Salad Dressing

3 tbls of extra virgin olive oil
2 tsp Dijon mustard
2 large tbls of lemon juice
2 cloves of garlic crushed
Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously


Yummy Honey Mustard Dressing

350ml ex virgin olive oil                                                    130ml of white wine vinegar                       
1 clove of garlic finely chopped
1 tbls wholegrain mustard                                                    1 heaped teasp of honey


Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.


Vinaigrette dressing

1 tbs of balsamic vinegar                                                             1 tbls of sunflower oil
2 tbls of extra virgin olive oil                       2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously



Asiany Salad Dressing

3 tbls of sweet chilli sauce         1 lime juiced and zested
1 tbls of rice wine vinegar         2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.


Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt


1.            Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2.            Place the beets & radishes into a bowl
3.            Combine the crème fraiche & yoghurt until smooth
4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5.            Transfer to a shallow bowl & decorate the top with the remaining almonds.



Red Cabbage, Sugarsnaps w Citrus Dressing


½ 1  of red cabbage
4 generous handfuls of sugar snap peas
1 large juicy orange
1 piece of ginger thumb size


1.            Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..
2.            Slice the sugarsnaps down the centre removing any tough ends.
3.            Juice the orange
4.            Grate the ginger
5.            Combine the sugarsnaps, red cabbage and ginger in a mixing bowl
6.            Pour the orange over the salad and mix thoroughly
7.            Transfer to a serving bowl with a garnish of any green herb!!



Carmelized red onion & Sweet Potato Salad

3 Sweet potatoes
8 baby potatoes
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2.            Slice the red onion thinly removing tough ends etc.
3.            Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
4.            Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
5.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
6.            Pop into the oven for about 20 mins or until cooked
7.            Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Wednesday, May 16, 2012

Warm Salads


Warm Roast Squash Spinach & Feta Salad


1 medium butternut squash
1 red onion thinly sliced
2 large handfuls of baby spinach
2 tbls of pinenuts
1 orange juiced
1 handful of feta cheese cubed
1 tsp of paprika
1 tbls of oive oil


1.            Slice the butternut in half scoop out the seeds, chop into cubes without the skin on.  Heat the oven to 200 pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.
2.            Pop the pinenuts onto a baking tray and cook for about 5 mins until golden.  Remove from tray onto a plate.
3.            Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika
4.            Combine the butternut mixture with the, onion &  spinach,
5.            Scatter the pinenuts and feta gently thru the salad
6.            Lastly squeeze over the fresh orange juice



Warm Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt


1.            Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2.            Place the beets & radishes into a bowl
3.            Combine the crème fraiche & yoghurt until smooth
4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5.            Transfer to a shallow bowl & decorate the top with the remaining almonds.



 Warm Sweet Potato, carmelized red onion & chorizo Salad


3 Sweet potatoes
8 baby potatoes
1 chorizo sausage
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2.            Slice the red onion thinly removing tough ends etc.
3.            Chop the chorizo and fry gently in a warm pan for 3 mins each side
4.            Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
5.            Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.
6.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
7.            Pop into the oven  for about 20 mins or until cooked
8.            Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…