Salad Recipes and Vegetables
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If you get tired of just plain mashed potatoes, try mashing some
cooked vegetables in with the potatoes. The celeriac and leek
add both texture and flavor.
Peel the potatoes and cut into quarters. Peel the celeriac and cut into small cubes. Trim the leek, cut into thin slices and rinse well several times. In a large saucepan, cook the potatoes, celeriac, leek and water for about 10 minutes, add the sprigs of parsley and continue cooking about 5 minutes more or until the vegetables are tender. Remove the sprigs of parsley, and drain most of the liquid from the cooked vegetables (reserve the liquid for a good vegetable soup at a later date). Add the butter to the cooked vegetables and mash them. Add the milk, salt and freshly ground pepper. Mash until well mixed. Serve with ham, pork chops, or freid chicken.
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(Serves 4)
2 lbs mealy potatoes
½ celeriac (or parsnips)
2 leek
4 Cups water
2-3 sprigs of parsley
1 oz (30 g) butter
½ Cup (1dl) milk (add more if you wish)
1-½ tsp salt
Freshly ground black pepper
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This, is a simple recipe and very tasty.
The green avocado, the yellow corn and the red tomatoes are
colorful and appealing. Great with toasted pita or naan bread.
Cook the corn in a little salted water for 5-10 minutes (or in the microwave oven) until just tender. Set aside to cool. Cut the tomatoes in quarters, remove the seeds and chop. Peel and mince red onion. Trim the chili pepper, remove most of the seeds and mince. Mix the corn, tomatoes, red onion, chili pepper and olive oil. Season with salt, pepper and add the coriander. Grate the lime and squeeze the lime juice over the corn relish. Just before serving the relish, peel, remove seed and cut the avocado into small cubes, add to the relish and gently toss.
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| (Serves 2)
3 oz (90 g) frozen or fresh corn kernels
2 medium tomatoes
½ red onion
½ -1 red chili
1 Tbsp olive oil
Freshly chopped coriander
1 lime
1 small avocado
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If you like a fresh spinach salad, this
recipe is a must. The radishes and mustard dressing give the
salad a tangy flavor and the bacon pieces give a salty, meaty
taste.
Mustard Dressing
Rinse the lentils and cook in lightly salted water until tender - about 25-30 minutes. Drain the lentils in a sieve, pour cold water over them and drain again. Slice the onion in half and then in thin slices. Mix the lentils, onion, sliced radishes, spinach leaves and dill or oregano (I prefer oregano). Whisk the mustard and oil, gradually add the water and vinegar and season with salt and pepper. Pour dressing over salad, toss, top with chopped bacon and serve.
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(Serves 2)
2-½ oz (75 g) green lentils
1 small red onion
6-8 radishes, sliced
2 oz (60 g) baby spinach
Small bunch dill or oregano
2-3 rashers fried bacon, chopped
Mustard Dressing
1 Tbsp Dijon or honey mustard
1 Tbsp olive oil
1 tbsp balsamic vinegar
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This is a tasty vegetable dish which can be served on its own with French or Garlic bread, or served as a vegetarian meal without the bacon. The walnut cream is an unusual accompaniment.
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| (Serves 2)
1 small aubergine Walnut Cream |
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(Serves 4) 1-½ lbs new potatoes |
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Wash and trim the zucchinis, then cut them into quarters lengthwise, then into slices. Cut the tomatoes into quarters, remove the seeds and dice. In a heavy skillet, heat the oil and saute the onion. Add the zucchinis, season with salt, cumin, garlic powder, ground coriander, crushed cloves and crushed peppercorns. Stir through and cook for five minutes or until the zucchini are cooked but still firm. Add the tomato cubes, heat through and remove from the heat. Add the yogurt (add more yogurt if you wish - up to ½ cup). Stir through. Season with more salt and pepper and serve. Good with lamb or chicken.
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(Serves
4) 1 onion, minced 3 zucchinis Salt ad Pepper 1 dash cumin ½ tsp garlic powder ½ tsp ground coriander 2 cloves, crushed 5 black peppercorns, crushed 2 Tbsp yogurt 4 small tomatoes, diced
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Rinse the broccoli and divide into small florets. Cook or steam for 3 minutes or until tender but still firm. Let the broccoli cool a little. Mix the crème fraiche (or light sour cream), the honey, grated lemon or lime peel, salt and pepper. Pour over the broccoli and garnish with the minced red onion, and roasted pine nuts. Set aside to mingle the flavors for 10-15 minutes and serve. Good with fish or spicy foods.
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| (Serves 4) 1 bunch broccoli ½ Cup crème fraiche or light sour cream 1 tsp honey ½ red onion (minced) Grated rind of one lemon (or two limes) A little lemon or lime juice (about 1 tsp) 2 Tbsp roasted pine nuts |
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The stuffed aubergine can be served as a main course with French bread and a Greek salad or tzatziki. Trim the aubergine and cut it in half length-wise. Remove the pulp with a spoon but leave about ½ inch (1-½ to 2 cm) to form a thick shell. Chop the removed pusp. Chop the onions and sauté them for a couple of minutes in the olive oil. Add the ground beef and brown it lightly. Add the chopped aubergine pulp and cook a few minutes longer. Add the chopped tomatoes, grated nutmeg, salt and pepper. In a small saucepan, melt the butter and add the flour. Stir until smooth, then gradually add the milk a little at a time, stirring constantly. Add the grated Parmesan cheese and season with grated nutmeg, salt and pepper. Coat the inside of a casserole dish with a little olive oil and fill the aubergine halves with the meat mixture. Distribute the béchamel sauce over the filling and bake at 400° F (200 ° C) for about 30 minutes or until the aubergine is tender and the sauce lightly browned.
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(Serves 4) 4 aubergine (egg plants) |
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