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 DressingĀ  in a jar with a lid, in the fridge for 3 or 4 days.

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Tahini Orange Dressing

This is the second dressing that is very flavoursome and suitable for salads, especially salads with grated carrot, topping baked potatoes or grilled vegetables.
1/2 cup tahini
2 tsp miso
1 tsp coconut nectar
1 Tbsp tamari
1 Tbsp flax seed oil
3 Tbsp orange juice
2 Tbsp apple cider vinegar
salt and pepper to taste
1/4 cup water
Place all the ingredients in a blender. Blend until smooth.
Add water according to consistency required. This is a liquid dressing.
For toppings use a thicker dressing, add no water.
The dressing will keep for 3 or 4 days in a jar with a lid in the fridge.

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Cashew Turmeric Dressing

I was looking for a dressing for a sambol I was putting with a vegetable curry when I came across these three Dressings in my recipe book. They were to flavoursome for what I needed but great for single leaf salad dishes, roasted vegetables or on top of baked potatoes.
2 inch piece of fresh turmeric
1 tsp freshly grated ginger
1/2 tsp curry powder
2 Tbsp cashew nuts
1 carrot, chopped
1 tsp white miso
2 Tbsp lemon juice
1 tsp tamari
3 Tbsp macadamia oil
1 tsp syrup
3/4 cup water
Place all the ingredients in a blender.
Blend until smooth. Add more water until the right consistency is reached for the dish to be dressed. (Runny for a salad or Thick for a potato topping.)
Will keep stored in the fridge for 3 or 4 days.

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Preserved Lemons

This recipe was given to me by Keryn. It is delicious in salads, stews and in or with curries.
12 ripe lemons
3 tsp rock salt
6 small bay leaves
6 small sticks of cinnamon
6 tsp black and white peppercorns
olive oil
6 sterilized small jars with lids
Squeeze the juice from 6 lemons.
CutĀ  up remaining 6 lemons and place 1/2 tsp rock salt in the centre of each.
Place a cut lemon in each jar and add a bay leaf, cinnamon stick, and 1 tsp peppercorns to each jar.
Pour over the lemon juice. Shake gently to mix ingredients. Add the olive oil to cover each jar. Seal and keep for 8 weeks, turning occasionally.
When open keep in the fridge.
For those who like limes they can be preserved this way too.

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Nectarine and Avocado Salad

We had this colourful salad for a light lunch while on holiday in Tasmania. It served four people.
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
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.

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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.
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
Oil for frying
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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