Nectarine and Avocado Salad

We had this colourful salad for a light lunch while on holiday in Tasmania. It served four people.
Ingredients
4 slices of bread of your choice
1/2 small radicchio lettuce, torn
1 punnet baby herbs, trimmed
2 nectarines, stones removed and sliced
2 ripe avocado pears, stones and skin removed and sliced
55g skinless hazelnuts, toasted and chopped
Balsamic vinegar to drizzle
Extra virgin olive oil to drizzle
Method
Heat a char grill or barbeque grill on high. Drizzle the slices of bread with oil. Toast them for 2-3 minutes on each side until charred.
Arrange the toasted bread, lettuce, herbs, nectarine and avocado on a platter.
Scatter with the hazelnuts and drizzle with the balsamic vinegar and extra virgin olive oil.
Serve.

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Cauliflower and Leek Croquettes

Lovely if made small as Hor-d’Oeuvres or larger in the main course in a meal.
Ingredients
1 cauliflower, chop the florets and stalk finely.
1 leek, sliced finely
2 cloves garlic
1/2 tsp mustard powder
1/2 tsp cardamom, optional, I add this as I love the taste
2 tsps vegan margarine
4 Tbsp flour
150 mls soy milk
salt and pepper to taste
breadcrumbs
Oil for frying
Method
In a frying pan melt the margarine. Add the flour and stir. Add the milk stirring all the time until smooth.
Add the cauliflower and leek. Simmer until both are soft.
Cook until the sauce thickens.
Sprinkle the breadcrumbs on a board and roll out the thick sauce into a log coated in breadcrumbs. Cut to desired lengths and coat the ends with breadcrumbs.
Fry in hot oil until golden. Remove and drain on kitchen paper.
Serve hot.

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Avocado Pickle

My husband sent me this recipe which he had picked up at work.
Ingredients
150 mls white or cider vinegar
1 Tbsp salt
1 Tbsp whole mustard seeds
1 tsp sugar
1/2 tsp black peppercorns
1 medium chillie, optional
2 firm (under ripe) avocados, sliced. Pickling softens them.
Method
Add 150 mls of water to the vinegar in a saucepan. Add all the ingredients except the avocado.
Bring to the boil and simmer until the salt and sugar have dissolved.
Remove from the heat and allow to cool to room temperature.
Wash and sterilise jam jars required (2 or 3) with lids.
Place the sliced avocado in the jars. Fill the jars with the cooled cider mixture to cover the avocado. Remove any air bubbles.
Seal with a lid.
Store for 3 days before eating. Once the jar is opened keep in the fridge.
Good accompaniment to salads.

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Broccoli, Spinach and Apple Salad

A meal in a salad.
Ingredients
1 large head of broccoli
80 g baby spinach
1 apple large pink lady, washed and thinly sliced
4 radishes, trimmed and thinly sliced
Dressing
2 Tbsp olive oil
1 tsp mustard
40 ml apple cider vinegar
1 Tbsp chopped chives
50 g chopped pecan nuts
Method
Wash the broccoli and remove the florets. Take one of the stalks and discard the rest. Cut the remaining stalk into matchsticks.
Place the broccoli, apple, radish and spinach into a salad bowl and toss to combine.
Dressing
Put the vinegar, oil, mustard and chives into a jar with a lid. Season to taste with salt and pepper. Secure the lid and shake well to combine.
Drizzle the dressing over the salad and sprinkle with the pecans.
Serve immediately. Serve with bread baps or a bowl of cooked new potatoes. Serves 4 to 6 people.

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Drink for a Vegan Vampire

My Grandson asked me, “What do Vegan vampires drink?”

The answer,
“Blood Orange Juice”.

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Roast Pumpkin Soup

Pumpkins and squash are in season. They make delicious soup are very easy to make and you can add any vegetables that are going over. They will still add nutrition and flavour.

Ingredients
1 Tbsp oil
400 g butternut squash, washed and cut into chunks
1 red onion, peeled and chopped
2 cloves garlic
1 celery stick, washed and chopped
1 carrot, trimmed and chopped
1 tsp smoked paprika
2 sprigs thyme plus 2 sprigs for decoration
salt and pepper to taste
600 ml vegetable stock
Method
preheat the oven to 200C, 400 F, Gas Mark 6.
Put the ingredients, (including any vegetables that will roast ie. turnips, peppers etc. chopped) except the stock, in a bowl and add the oil. Toss to cover all.
Put the vegetables into a roasting pan in a single layer. Roast for 45 minutes or until tender. Remove the garlic skin and discard. Pull off the thyme leaves and add to the vegetables.
Place all (including any wilting leaf vegetables ie. spinach) in a food processor. Add half the vegetable stock and process until smooth.
Place in a saucepan with the remainder of the stock and allow to simmer.
Serve in warm bowls with afew thyme leaves to decorate. Serve with warm bread baps.
Serves 4 people.

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Cherry Lemonade

A cool refreshing drink for around the pool.
Ingredients
100g pitted fresh cherries
125 ml orange juice
50g caster sugar
1 cinnamon stick
2 star anise
2 whole cloves
2 litres chilled lemonade
mint leaves
slices of orange
ice cubes
Method
Stir the cherries, orange juice, sugar,cinnamon, star anise and cloves in a saucepan over medium heat until the sugar dissolves and the cherries are soft.
Allow to cool
Strain the mixture through a sieve. Press the back of a spoon into the cherries. Discard all the solids.
Pour into a large serving jug. Stir in the lemonade.
Decorate with the mint leaves, ice cubes and slices of orange.
Serves 6 people.

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