Archive for the ‘Salad & Snacks’ Category

Holidays, Salad & Snacks, Starters, Vegetarian

My lovely friend Ming of Butterfingers blog, invited us to participate in cooking something for Chinese New Year, which falls on 23 January 2012. It’s the year of the Dragon, not only an auspicious year, but the very year she was born in. We made this refreshing salad of cherry tomatoes marinated in a dried plum dressing.

Dessert & Baked Goods, Recipes, Salad & Snacks

I stared at the raspberries and limes near the peaches in the fridge, almost begging to be let out and happened upon this dressing. From here on end, it shall be referred to as the most incredible dressing. Firstly, it’s a cheerful, startling, almost lurid pink. Do not let that put you off. It is not pink in any sort of sissy shade. The mixture of lemon infused oil, lemon juice and that heavenly zing of lime, a splosh of honey and the tiniest sprinkle of sea salt flakes, makes this Raspberry Lime Drizzle truly, utterly, last-bit-in-the-bowl lickable.

Pasta, Noodles & Rice, Recipes, Salad & Snacks, Vegetarian

This crunchy, wholesome salad uses brown basmati rice (use whatever type of brown or wild rice you have), aubergine done in two ways – gridded with minimal oil, and also sautéed with ginger and garlic in nothing more than water. It’s not short of flavour though, with spring onions, lemon and lemon zest as well as a lovely balsamic glaze.

Recipes, Salad & Snacks

Hating Brussels sprouts could be in your DNA.
That’s the headline and premise of an article in the Huffington Post on what is categorically of late been classified the most hated vegetable in Britain and the United States, the Brussels sprout. Most hated! That’s some feat. I give them a pleasant twist with onions, coppa, sweet chilli sauce and vine tomatoes.

Brunch, Recipes, Salad & Snacks, Starters

The potatoes in this dish, are steamed (or boiled) and dressed in a coriander and pistachio pesto that will blow many a standard tater salad dressing out the water and far away. The dressing is enhanced with the bite of spring onions and the freshness of lemon – both juice and zest. Feel free to use almond or walnuts for the pesto if you don’t have pistachios. Pickled quail eggs make a humble potato salad something you want to serve guests at lunch or at a weekend brunch.

As Seen On, Featured Articles, Recipes, Salad & Snacks, Vegetarian

Beetroots are in season here, and paired with grilled halloumi, spinach and pumpkin seeds, the salad makes a nutritious, healthy meal high in anti-oxidants. I made a zesty dressing to lift the ingredients, complimented by a scattering of mint leaves.

Recipes, Salad & Snacks, Starters, Vegetarian

Here, I offer you a winter wonderland salad, filled with the brightest colours and warming ingredients that are as healthy for the body as they are cheering for the spirit- spicy butternut batons, flame-grilled red peppers & pan fried halloumi.

Mains, Recipes, Salad & Snacks, Seafood

By combining prawns (sweet and delicate), mange tout (or bok choi /baby spinach leaves if they’re in season) (crisp and bursting with a pop of colour), along with roasted cashew nuts (crunch and creaminess), you’ve got the perfect starting point for creating an Asian dish with complex but harmonious elements. Piled onto thin rice or glass noodles and jazzed up with a zingy dressing, this makes for a slurp-worth meal. So much more than just a salad.

Recipes, Salad & Snacks, Vegetarian

Strawberry, Bocconcini, Baby Spinach Salad with Wild flower honey dressing Last month, we enjoyed one of my husband’s favourite fruits, the strawberry in easy breakfasts of yoghurt and honey, with French toast and mascarpone and in this simple salad with bocconcini torn up, a handful of roasted hazelnuts on a bed of baby spinach. Strawberries [...]

Recipes, Salad & Snacks, Starters

As we continue to enjoy warm days in the Cape, I make a quick, refreshing watermelon salad to be enjoyed as a starter or part of an Autumn feast.