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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Roast Pumpkin and Chickpea Salad

A colourful dish.
Ingredients
half a butternut pumpkin, peeled and chopped
1 Tbsp olive oil
400g can chickpeas, drained
1 red onion, sliced
1 pkt baby spinach
35g pistachio nuts, toasted
35g cashew nuts, lightly toasted
Vinaigrette
1 clove garlic
zest of a lemon
1 Tbsp lemon juice
2 Tbsp olive oil
Method
Preheat oven to 200C.
Combine the pumpkin and oil in a roasting pan.
Roast for 20 minutes until tender. Turn occasionally.
Allow to cool.
Vinaigrette
Place all the ingredients in a screw top jar and shake well to combine.
Place the pumpkin, chickpeas, onion, spinach leaves and vinaigrette in a large serving dish. Toss to combine.
Sprinkle top of dish with nuts to serve.
Serves 6 people.

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Melon Seeds as Snacks

We are eating a variety of melons as they are in season and usually the seeds are discarded. Here is a way of making a healthy snack.
Ingredients
Seeds from Rockmelons, Honeydew and the so called seedless Watermelons which contain soft white edible seeds.
Method
Heat oven to 180C.
Remove the seeds from the flesh.
Place seeds on a baking tray.
Cook for 10 minutes.
Allow to cool and serve in a bowl.
Crack the seeds with your teeth and remove the kernels .

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Halloween Sweet Potato Crisps

I made these crisps for our local Halloween party last week end. The recipe idea came from the free Woolworths magazine. I only had a knife, no cutters, so I found it very labour and time intense but it was therapeutic exercise for my shoulder.
Ingredients
4 large long sweet potatoes
1/2 tsp paprika
1 tsp salt
1/2 tsp turmeric
1 can rice bran oil spray
rosemary sprigs to garnish
Method
Preheat the oven to 210C.
Cover baking trays with baking paper
Mix the turmeric, paprika and salt in a bowl.
If you are going to use the sweet potatoes with the skin on clean them thoroughly. Otherwise peel them and put the slices into water to stop them browning while you cut the faces out. I made both and the ones with the skins on kept their shape better.
Slice the sweet potato into thin slices. Using a small pointed sharp knife, cut the eyes and mouth and if possible a nose in the centre of the potato slices.
Place the potato faces onto the baking trays. Spray with the oil. Sprinkle with the spice mix.
Bake for 15 minutes. Remove from oven and turn the crisps over. Spray with the oil and bake for 10 minutes. Keep an eye on them as they burn quickly!
At this stage I turned the oven off. Allowed it to cool down and left the crisps to dry and crisp up.
Serve on a plate sprinkled with rosemary for garnish.
Makes about 50 crisps.

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