Winter Slaw with Herbs and Pomegranate

Fresh, bright, full of goodness salad to brighten up your winter dinner.

Winter Slaw with Pomegranate

WINTER SLAW WITH HERBS AND POMEGRANATE

Ingredients:

1/2 medium head of white cabbage, finely shredded

1/2 teaspoon salt

juice of 1 lemon

1 small batch of parsley, finely chopped

even smaller batch of mint, finely chopped

2 tablespoons vegetable oil

seeds from 1/2 – 1 head of pomegranate (depends on the size, optional)

Method:

Place the shredded cabbage in a bowl, sprinkle the salt on it, mix and allow to sit for 15 minutes, until it starts to soften. Add the lemon juice, herbs, oil and mix well. Taste, season well with salt and adjust to taste. It should be sharp and lemony. At the end, sprinkle the pomegranate seed on top, if using. Enjoy!

Roasted Cauliflower & Aubergine with Lemony Tahini Dressing

Here is a great winter salad for your lunch boxes or an alternative side dish. You can literally roast any veg you like (butternut squash, beetroot, carrots, courgettes, red onion, etc.) In this instance, my chosen vegetables are cauliflower and aubergine.

Grilled Cauliflower & Aubergine with Green Lentil and Tahini dressing

ROASTED CAULIFLOWER, AUBERGINE & GREEN LENTIL SALAD WITH TAHINI DRESSING

Ingredients:

1 cup puy lentil, cooked

1 small cauliflower head, separated into the florets

1 large aubergine, chopped into chunks

1 tablespoon olive oil

2 tablespoons tahini

juice and zest of 1 lemon

1 clove garlic, grated

2-3 tablespoons of hot water

spring onion and parsley to garnish (optional)

salt and pepper to taste

Method:

  1. Preheat the oven to 200C.
  2. Toss cauliflower and aubergine with olive oil, salt and pepper then spread out in an even layer on foil-lined baking sheet. Roast for 25-30 minutes or until browned and tender, stirring half way through.
  3. Meanwhile cook the lentil according the instruction on the packet, if it’s not cooked already.
  4. To make the dressing, in a small bowl, whisk together tahini, lemon juice, zest, garlic and salt. Slowly add in the hot water until it’s reached the desired consistency. Stir in parsley and set aside.
  5. When vegetables are ready, serve on a bed of cooked green lentil and drizzle with tahini sauce. Serve warm or at room temp.

 

Cornbread

The texture is soft and tender, the taste is savoury and slightly sweet, with an earthy corn flavour. These cornbread muffins are a perfect pairing to sticky sweet barbecue ribs, a nice warm bowl of stew or your favourite bowl of chilli. You can make it any shape you like, a round or square tin, as muffins, with any topping or additions. I recommend chopped chives, feta cheese, jalapeño, roasted peppers or bacon. The variations are endless but this is a great base recipe.

This is Ina Garten’s recipe and although I’m always keen on trying new things, in this case it is my addiction. I keep coming back to the same recipe again and again.
So if you haven’t tried it yet, here it is.

Cornbread

CORNBREAD

(Ina Garten’s recipe)

Ingredients:

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 large eggs, lightly beaten
200g unsalted butter, melted, plus extra to grease the pan
200g extra-strong Cheddar, grated, divided
1/3 cup chopped spring onion/chives, optional
3 tablespoons seeded and minced fresh jalapeño peppers, optional

Method:

  1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  2. Meanwhile, preheat the oven to 170C. Grease any preferred shape baking tin.
  3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped chives/spring onions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Cornbread

Cornbread Muffins

 

 

Watermelon Salad

Watermelon, Feta & Mint Salad

 Since I tried this recipe, I can’t stop making it and telling everyone about it. It’s a perfect match of sweet juicy watermelon flesh against the sharp and salty Feta cheese and olives, balanced with mint flavour. It is Summer on a plate for me!

WATERMELON SALAD

(Marry Berry’s recipe from Absolute Favourites)

Ingredients:

½ cucumber
½ small watermelon, peeled, deseeded and cut into 2cm cubes
200g feta cheese, crumbled into small cubes
50g pitted black olives in oil, halved
1 small bunch of mint, chopped

For the dressing:
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper

Method:

1. Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.

2. Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.

Puy Lentils Hot Pot

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This is one of my favourite side dishes to serve along with roast chicken, sausages or this time with Slow-cooked Spiced Pork Belly with Apples and Fennels.

PUY LENTILS HOT POT

Ingredients:

400g puy lentils

3 tablespoons olive oil

2 large carrots, finely chopped

3 celery sticks, finely chopped

1 onion, finely chopped

3 garlic cloves, finely chopped

leaves from a 4-5 thyme springs

50ml white wine (optional)

1 tablespoon Dijon mustard

1 handful parsley, finely chopped

salt & pepper

Method:

1. Cook the lentils in enough water to cover them by 5 cm. Do not add salt at this stage as this will toughen the lentils. When they are cooked but still holding a small bite (about 20-30 minutes), drain the water.

2. Heat the oil in a large pan and sweat the chopped vegetables and garlic with the thyme leaves, a large pinch of salt and a grind of black pepper.  If you opted for the wine, then add it now to the vegetables and let everything cook for another 5 minutes.

3. When the vegetables are nicely softened, add the cooked lentils and a splash of water to stop them sticking to the bottom of the pan. Mix the mustard and the chopped parsley into the lentils, check the seasoning before serving.

Aubergine Fritters

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Following on my recent post on aubergines, here is another very simple but delicious aubergine dish, which is great as a snack/starter with the slice of rye bread or it can be a side dish too. It is ideal for the picnics and BBQs. This time it’s My Mum’s recipe:

AUBERGINE FRITTERS

Ingredients:

2 aubergines

3-4 garlic cloves, finely chopped

about 1 cup of bread crumbs

sal/pepper

1/2 cup of fresh basil leaves, chopped

olive oil for frying

Method:

1. Wash the aubergine, cut into round slices, place in a bowl and season with salt and pepper.

2. Heat up a frying pan  with a few spoons of olive oil, wait till it hot, but do not allow the oil to burn.

3. Put the bread crumbs on a separate plate, take each slice of aubergine, dunk the both sides into the bread crumbs and place it on a frying pan. Allow about 1-2 minutes on each side or until golden coloured and cooked through.

4. Place it on a plate, garnish with fresh chopped basil and garlic.