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.
Flavoured oils are time-savers in the kitchen and really easy to make. I made a chilli and garlic oil, infused with a little rosemary - an addition to my Edible Gift series, which could be the perfect gift for the host of a holiday season party you may be attending, the brother who loves to cook or cousin who finds every excuse not to.
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.
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.
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.
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.
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 [...]
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.
Tempt Me Figs for two Touch me: it is softness of good satin, and when you open me, what an unexpected rose! Gabriella Mistral, The Fig The Fig. Much has been said, much has been alluded. It's leaves, the symbol of modesty and a repentant shame. The fruit, a plump pear-bottomed drop, aligning to [...]
