Potato Salad with Tomatoes

We ate this filling salad with our lunch in Rome.
4 large potatoes
4 tomatoes, very ripe
1/2 tsp mixed dried herbs
Pinch of chilli flakes
olive oil
Sprig of basil
Peel and boil the potatoes until cooked. Allow to cool. Chop into bite size pieces.
Chop the tomatoes into bite sized pieces collecting and adding the juice.
Add all into a salad bowl. Sprinkle with the herbs and chilli flakes and toss to mix.
Drizzle with the olive oil.
Decorate with the sprig of basil.
Serves 4 people.

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Kiwi and Pineapple Fruit Salad

We had this simple but refreshing fruit salad in a restaurant in Notto, Sicily.
4 kiwi fruit
1 large, ripe, sweet pineapple
1 bunch of basil
Peel and cut the kiwi fruit into bite size chunks.
Peel, core and slice the pineapple into bite size chunks.
Wash and finely chop the basil. Save 4 sprigs for decoration.
Place the ingredients in a bowl and toss to mix.
Serve with a jug of soy yoghurt or coconut cream.
Serves 4 people

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Pear, Orange and Avocado Salad

We ate this refreshing salad on Maggioli Island in Lake Tresiemo, Italy.
We had this as a starter salad but it can accompany a main dish.
1 small Iceberg lettuce
2 pears
2 sticks celery
1 orange
1 avocado
25g walnuts, in bits
1 Tbsp sesame seeds
olive oil
pear juice
Tear the iceberg lettuce into chunk. Wash and dry. Toss into a bowl.
Decore the pears and slice. Add to the bowl.
Wash and chop the celery and add to the bowl.
If you like orange skin and it is clear, wash the orange and cut it into bite sized chunks. Otherwise peel it and cut into chunks. There was a mix of some chunks with skin on in our salad which I liked and hubby did not. Add to the bowl.
Deseed and peel the avocado and cut into chunks. Add to the bowl.
Add the walnuts.
Toss all the ingredients together in the bowl .
Sprinkle over the sesame seeds.
Then drizzle over the olive oil and pear juice. The olive oil and pear juice came in two seperate small jugs. Very decorative.
Serves 4 people.

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Rice Pudding with Pineapple

Looks lovely, is tasty and very filling.
150g jasmine rice
500 ml coconut water
200 ml coconut milk
60g sugar
2 tbsp shredded coconut
pinch of salt
1 cinnamon stick
2 tbsp cashews
1/4 fresh pineapple, peeled cored and cut into wedges
1 tbsp sugar
1 tsp ground cinnamon
2 kaffir lime leaves, cut very finely
100 ml coconut cream, to serve
Put the first 7 ingredients into a pan. Bring to the boil and simmer. Stir frequently. Simmer for 15 minutes. Place the lid on and allow to cool for 10 minutes. Remove the cinnamon stick.
Toss the cashews in a frying pan over heat until slightly blackened on both sides.
Mix together the ground cinnamon and sugar and sprinkle over the pineapple.
In the frying pan heat the pineapple until turning golden on each side.
To serve spoon the rice pudding into 4 bowls. Pour over a little coconut cream, top with cashews and pineapple pieces and sprinkle over the shredded lime leaves.
Serves 4 people.

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Wasabi, Pea and Carrot Soup

Travelling allows you to eat different foods and ask for the recipes of the ones you like. This is a hot colourful soup for cold winter days.
1 tube wasabi
500g peas, frozen
4 carrots
Clean the carrots and slice thinly. Steam them for 10-15 minutes until just soft.
In a saucepan pour 800 ml of water bring to the boil. Add the peas and bring back to the boil. Allow to stand and cool for a short while.
Place the carrots in a bowl and puree.
Puree the peas in their liquid.
Take 4 serving bowls and place a quarter of the carrot puree in the centre of each bowl.
Pour the pea soup around the edge of the carrots making them into an island.
Squeeze small circles of wasabi around the edge of the soup on the side of the bowl to decorate.
Serves 4 people. Serve immediately.

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Avocado and Lebanese Cucumbers

My husband looked in the fridge and came up with this simple salad to accompany our main course.
1 ripe avocado
2 small Lebanese cucumbers
6 cherry tomatoes, halved
2 spring onions, sliced finely
fresh parsley. chopped
1 lime
virgin olive oil to drizzle
Deseed the avocado and cut into squares, then scoop out of the skin and place in a bowl.
Wash the lime and remove zest into the bowl. Squeeze the juice over the avocado.
Cube the Lebanese cucumber into bite size pieces.
Cut the tomatoes in half.
Put all the ingredients in the bowl and toss together.
Place on a serving dish and drizzle over the olive oil.
Serve immediately. Serves two people.

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Green Salad Dressing

The third dressing in the series. Perfect over salads, sweet potato wedges, as a topping to baked potatoes or over vegetables. I also mixed it into leftover pasta as a snack.
1 ripe avocado
1/2 cup fresh basil leaves
1/2 cup of fresh coriander leaves
1 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp smoked paprika
pinch of chili flakes
salt and pepper to taste
1 Tbsp yeast
1 tsp syrup
1 cup of water
Put all the ingredients in a blender and blend until smooth.
Add enough water to reach the consistency required. It needs to be thicker if used as a topping.
Keep the Dressing  in a jar with a lid, in the fridge for 3 or 4 days.

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