Lemon Green Beans
Ingredients:
250g green beans, topped and tailed
1 yellow pepper, diced
small bunches of fresh oregano and parsley, finely chopped
3 spring onions, diced
zest and juice of 1 lemon
6 tbsp olive oil
salt and freshly ground black pepper
Method:
Cook the beans in boiling salted water for 5 -6 minutes. Strain and leave to cool.
Mix the vegetables in a large bowl and grate over the lemon zest.
Whisk together the lemon juice, olive oil, salt and pepper. Pour over the vegetables and toss. Scatter over the herbs and serve.
First made: 9th July 2012
250g green beans, topped and tailed
1 yellow pepper, diced
small bunches of fresh oregano and parsley, finely chopped
3 spring onions, diced
zest and juice of 1 lemon
6 tbsp olive oil
salt and freshly ground black pepper
Method:
Cook the beans in boiling salted water for 5 -6 minutes. Strain and leave to cool.
Mix the vegetables in a large bowl and grate over the lemon zest.
Whisk together the lemon juice, olive oil, salt and pepper. Pour over the vegetables and toss. Scatter over the herbs and serve.
First made: 9th July 2012
Potato and Avocado Salad
Ingredients:
250g new potatoes, scrubbed
1 avocado. peeled and chopped into large chunks
Dressing:
2 tbsp olive oil
juice and zest of 1/2 lemon
salt and pepper
Method:
Boil the potatoes until just tender then break up lightly. While they're still hot, toss with the dressing in a large bowl then leave to cool. When ready to serve, peel and chop the avocado and toss with the potatoes
250g new potatoes, scrubbed
1 avocado. peeled and chopped into large chunks
Dressing:
2 tbsp olive oil
juice and zest of 1/2 lemon
salt and pepper
Method:
Boil the potatoes until just tender then break up lightly. While they're still hot, toss with the dressing in a large bowl then leave to cool. When ready to serve, peel and chop the avocado and toss with the potatoes
Orange Relish
Ingredients:
1 Orange, preferably a navel orange
1/2 orange, red or yellow pepper, diced
small bunch parsley, finely chopped
2 spring onions, finely sliced
2cm piece fresh ginger, grated
11/2 tbsp honey
Zest half of the orange into a bowl then peel and segment the orange over the bowl. Chop the segments into small pieces. Add to the bowl with the rest of the ingredients and mix well. Refrigerate until needed.
Serve with salmon marinated in Orange and Balsamic Marinade then roasted for 15 minutes at 180C.
First made: 10th May 2014
1 Orange, preferably a navel orange
1/2 orange, red or yellow pepper, diced
small bunch parsley, finely chopped
2 spring onions, finely sliced
2cm piece fresh ginger, grated
11/2 tbsp honey
Zest half of the orange into a bowl then peel and segment the orange over the bowl. Chop the segments into small pieces. Add to the bowl with the rest of the ingredients and mix well. Refrigerate until needed.
Serve with salmon marinated in Orange and Balsamic Marinade then roasted for 15 minutes at 180C.
First made: 10th May 2014
Spiced Bean Salad
Ingredients and method:
2 tins beans, use a mixture of haricot or cannellini and red kidney beans or buy cans of mixed beans
Chop a mixture of spring onion, cucumber, cherry tomatoes, orange or yellow pepper and celery and combine with the beans.
Mix through some torn herbs - could be parsley, mint, chives, basil, anything you have really.
Add 1tsp ground cumin to your regular vinaigrette - yes, I used the one below - and dress sparingly.
I served this and the two salads below with the main course salad of Smoked Mackerel, Orange and Beetroot.
First made - 9th June 2013
2 tins beans, use a mixture of haricot or cannellini and red kidney beans or buy cans of mixed beans
Chop a mixture of spring onion, cucumber, cherry tomatoes, orange or yellow pepper and celery and combine with the beans.
Mix through some torn herbs - could be parsley, mint, chives, basil, anything you have really.
Add 1tsp ground cumin to your regular vinaigrette - yes, I used the one below - and dress sparingly.
I served this and the two salads below with the main course salad of Smoked Mackerel, Orange and Beetroot.
First made - 9th June 2013
Minty Rice Salad
Ingredients:
250g cooked, cooled Basmati rice
1 courgette, diced
50g peas, cooked and cooled
handful mint, finely chopped
A tablespoons of the lime/oil dressing below.
Method:
Mix all the ingredients together. Check seasoning and dress lightly.
First made: 9th June 2013
250g cooked, cooled Basmati rice
1 courgette, diced
50g peas, cooked and cooled
handful mint, finely chopped
A tablespoons of the lime/oil dressing below.
Method:
Mix all the ingredients together. Check seasoning and dress lightly.
First made: 9th June 2013
Tomato, Cucumber and Mint Salad
Ingredients:
250g cherry tomatoes, quartered or halved depending on their size
1/2 cucumber, quartered lengthways and chopped into small pieces
bunch of chives, finely chopped
handful of mint, finely chopped
Dressing:
olive oil
juice and zest of one lime
Mix all the ingredients together in a bowl.
In a small jar, mix the juice and zest of the lime with salt, pepper and enough olive oil to make the ratio up to 3:1, oil to juice. Mix a little with the vegetables and herbs to dress. You can use any left to dress any other salad like the one above.
First made: 9th June 2013
250g cherry tomatoes, quartered or halved depending on their size
1/2 cucumber, quartered lengthways and chopped into small pieces
bunch of chives, finely chopped
handful of mint, finely chopped
Dressing:
olive oil
juice and zest of one lime
Mix all the ingredients together in a bowl.
In a small jar, mix the juice and zest of the lime with salt, pepper and enough olive oil to make the ratio up to 3:1, oil to juice. Mix a little with the vegetables and herbs to dress. You can use any left to dress any other salad like the one above.
First made: 9th June 2013
Homemade Coleslaw
Ingredients:
1/2 small white cabbage
3 carrots
1tsp salt
1tsp sugar
1tsp mild vinegar - I use Apple and Honey Vinegar
5tbsps mayonnaise
good grind black pepper
Method:
Use the food processor to finely slice the cabbage and finely grate the carrots and place them in a large sieve. Mix together the salt, sugar and vinegar, pour over the vegetables and mix through; leave to drain for at least an hour. Squeeze out as much liquid as possible and transfer the pickled vegetables to a large bowl. Mix thoroughly with the mayonnaise and black pepper.
First made 27th January 2014
1/2 small white cabbage
3 carrots
1tsp salt
1tsp sugar
1tsp mild vinegar - I use Apple and Honey Vinegar
5tbsps mayonnaise
good grind black pepper
Method:
Use the food processor to finely slice the cabbage and finely grate the carrots and place them in a large sieve. Mix together the salt, sugar and vinegar, pour over the vegetables and mix through; leave to drain for at least an hour. Squeeze out as much liquid as possible and transfer the pickled vegetables to a large bowl. Mix thoroughly with the mayonnaise and black pepper.
First made 27th January 2014
Cucumber Salad
Ingredients:
2 cucumbers
2 tsps sea salt
30 ml apple cider vinegar
1 tsp grainy mustard
2 tsps sugar
1/2 red shallot, finely sliced
Method
Half each cucumber and using the potato peeler, shave long ribbons on four sides until you reach the seeds - do not use the seeds. Place the cucumber ribbons into a colander and sprinkle over the salt. Mix it through and leave to salt for 30 minutes.
Meanwhile, mix the dressing ingredients with the onion.
Rinse the cucumber thoroughly and dry in a tea-towel. Mix with the onions and dressing.
Serve with Satay Prawns.
First made: 18th January 2014
2 cucumbers
2 tsps sea salt
30 ml apple cider vinegar
1 tsp grainy mustard
2 tsps sugar
1/2 red shallot, finely sliced
Method
Half each cucumber and using the potato peeler, shave long ribbons on four sides until you reach the seeds - do not use the seeds. Place the cucumber ribbons into a colander and sprinkle over the salt. Mix it through and leave to salt for 30 minutes.
Meanwhile, mix the dressing ingredients with the onion.
Rinse the cucumber thoroughly and dry in a tea-towel. Mix with the onions and dressing.
Serve with Satay Prawns.
First made: 18th January 2014
Warm Aubergine and Red Pepper Salad
Ingredients:
100g basmati or long grain rice
1 tbsp tomato paste
1 aubergine, quartered lengthways then thickly sliced
2 red peppers, deseeded, quartered and cut into diamonds
1 tsp cumin
2 tbsps olive oil
handful freshly chopped basil
Cooking Instructions:
Boil the rice in plenty of salted water until tender. Drain and rinse several times with kettles of boiling water. Return to pot and mix through the tomato paste.
Meanwhile, heat 1 tablespoon of oil in a frying pan and saute the peppers until beginning to blister and soften. Add to the pot with the rice.
Add the other tablespoon of oil to the pan with the cumin and fry the aubergine until brown on both sides then add to the pot too.
Mix all the ingredients through and sprinkle over the basil.
First made: 2nd July 2013
100g basmati or long grain rice
1 tbsp tomato paste
1 aubergine, quartered lengthways then thickly sliced
2 red peppers, deseeded, quartered and cut into diamonds
1 tsp cumin
2 tbsps olive oil
handful freshly chopped basil
Cooking Instructions:
Boil the rice in plenty of salted water until tender. Drain and rinse several times with kettles of boiling water. Return to pot and mix through the tomato paste.
Meanwhile, heat 1 tablespoon of oil in a frying pan and saute the peppers until beginning to blister and soften. Add to the pot with the rice.
Add the other tablespoon of oil to the pan with the cumin and fry the aubergine until brown on both sides then add to the pot too.
Mix all the ingredients through and sprinkle over the basil.
First made: 2nd July 2013
Cool Bean Salad
Ingredients:
1 tin red kidney beans, drained and well-rinsed
140ml carton yoghurt
1 tbsp fresh mint, roughly chopped
1 tbsp fresh chives, snipped
juice 1/2 lime
1/2 cucumber, quartered lengthways then sliced
salt and freshly ground black pepper
Method:
Mix the yoghurt, lime juice and herbs and seasoning in a bowl. Add the beans and cucumber and mix through. Done.
First made: 24th June 2013
1 tin red kidney beans, drained and well-rinsed
140ml carton yoghurt
1 tbsp fresh mint, roughly chopped
1 tbsp fresh chives, snipped
juice 1/2 lime
1/2 cucumber, quartered lengthways then sliced
salt and freshly ground black pepper
Method:
Mix the yoghurt, lime juice and herbs and seasoning in a bowl. Add the beans and cucumber and mix through. Done.
First made: 24th June 2013
Marguerita Salad
Ingredients:
2 tomatoes, chopped
1/2 cucumber, quartered lengthways and sliced
10 mini mozzarella balls, roughly torn
handful fresh basil, chopped
Dressing:
1tbsp balsamic vinegar
3 tbsps olive oil
1/2 tsp Dijon mustard
salt
freshly ground black pepper
Method:
In a small jar, mix the dressing ingredients with a good shake. Put the tomatoes and cucumber in a bowl and mix the dressing through. Add the mozzarella and basil and give it a gentle stir. Ready to serve!
First made: 29th June 2013
2 tomatoes, chopped
1/2 cucumber, quartered lengthways and sliced
10 mini mozzarella balls, roughly torn
handful fresh basil, chopped
Dressing:
1tbsp balsamic vinegar
3 tbsps olive oil
1/2 tsp Dijon mustard
salt
freshly ground black pepper
Method:
In a small jar, mix the dressing ingredients with a good shake. Put the tomatoes and cucumber in a bowl and mix the dressing through. Add the mozzarella and basil and give it a gentle stir. Ready to serve!
First made: 29th June 2013
Carrot and Beetroot Slaw
Ingredients:
2 cooked beetroot, peeled
3 large carrots, peeled
1 carton natural yoghurt, 140g
zest and juice of half a lemon
1/2 tsp Dijon mustard
6 tbsps olive oil
salt
freshly ground black pepper
Method:
Use the fine grater on a food processor to grate all of the beetroot and carrot. Tip into a large bowl.
In a smaller bowl, whisk together the rest of the ingredients. Check the seasoning and flavour - the lemons we have here are very bitter so I've taken to adding a tiny drop honey to compensate.
When you're satisfied with the dressing, mix the whole lot together. Cover with clingfilm and leave to sit for 30 minutes or so at room temperature.
This stores really well in the fridge for a couple of days too.
First made: Qatar, 29th May 2009
2 cooked beetroot, peeled
3 large carrots, peeled
1 carton natural yoghurt, 140g
zest and juice of half a lemon
1/2 tsp Dijon mustard
6 tbsps olive oil
salt
freshly ground black pepper
Method:
Use the fine grater on a food processor to grate all of the beetroot and carrot. Tip into a large bowl.
In a smaller bowl, whisk together the rest of the ingredients. Check the seasoning and flavour - the lemons we have here are very bitter so I've taken to adding a tiny drop honey to compensate.
When you're satisfied with the dressing, mix the whole lot together. Cover with clingfilm and leave to sit for 30 minutes or so at room temperature.
This stores really well in the fridge for a couple of days too.
First made: Qatar, 29th May 2009