Two Great Salads

A meal is never set in concrete until it actually hits the table here! Take last night for example, I had planned to make sweet and sour pork chops, with the associated trimmings, that was until I received the phone call from DH at the 11th hour telling me that he was going to play tennis that evening.  He was playing, then he wasn't, and now of course because I had a meal organised it was back on again!!!!

That then cast an entirely different view on the meal. Had to be quick and light, and prepared early (which given that we had just turned back the clocks to end daylight savings was not a problem. Is it just me, or do you get yourself out of kilter for a couple of days when the clocks change?).

Normally I wouldn't blog about side dishes, but these two were punchy little numbers that deserve some attention. With the Easter holidays coming up, and many people entertaining these would make a great addition to any table.

The first one is a new take on the old Thermomix Beetroot salad. Everyone who has been to a Thermomix demo will have tasted their version of a fresh Beetroot salad. This recipe was given to me by a customer, so I am unsure exactly of its origins. The flavours in this salad are amazing. It combines the freshness of the raw beetroot and carrot with a punchy little dressing of pomegranate molasses and orange juice. Wow! Try it - you have to!

Beetroot Salad
Adapted from a recipe found in a book I believe is called Ripe Recipes, possibly of NZ origin

500g fresh Beetroot, peeled
600g carrot
1/2 bunch fresh mint
30g Sunflower seeds, toasted
30g pumpkin seeds, toasted
80g raisins

Dressing
2 tbs Pomegranate molasses
2 tbs balsamic vinegar
Juice of 1 orange
1/4 cup Olive oil
1 tbs honey
Freshly ground black pepper to taste

Now this recipe says to have the carrot and beetroot grated, and the mint chopped. What I did was make it the same way as I make the Thermomix version. I bunged the mint, carrots and beetroot in the bowl and gave them a chop on speed 5. Just make sure that you move it around with the spatula, as there is quite a lot of veggies in the bowl!

To make the dressing, simply place all the ingredients in a screw top jar. Shake to combine.

Place beetroot, carrot, mint, pumpkin seeds, raisins and sunflower seeds in a large bowl. Toss through the dressing. Make sure you toss again prior to serving so you get all those lovely flavours mixed through.

The next salad combines two of my favorites - haloumi cheese and quinoa. I just love quinoa, and like to use it now in place of couscous. It's one of natures super foods, low in GI, high in protein and with a great flavour to boot!

Warm Quinoa Salad with Haloumi
Recipe from Good Food Magazine April edition

2 tbs olive oil
1 red onion, thinly sliced
270g jar chargrilled red capsicum, thickly sliced
200g quinoa, rinsed, drained
2 cups vegetable stock *
1/2 cup finely chopped flat leaf parsley
1/2 tsp sugar
Zest and juice of 1 lemon
250g haloumi, sliced


* I used 1 tbs concentrated tm vegetable stock, and 2 cups of water

Heat 1 tbs of the oil in a medium saucepan, on medium high heat. Cook the onion and capsicum, stirring, for 2-3 minutes, or until the onion softens. Add the quinoa and cook for 3 minutes. Add the stock, cover and reduce heat to medium low. Cook for 15-20 minutes, or until the quinoa has softened and all of the liquid is absorbed. Stir through half of the parsley.
Mix the sugar, lemon zest and juice with the remaining oil and parsey.
Heat a frypan over medium high heat. Cook the haloumi slices 3-4 minutes each side, or until golden and crisp.

Toss the dressing and the haloumi through the quinoa.

 I apologise for the photos - I am experimenting with the iphone camera so that I can use it when I am blogging on the run in Italy!!

Mediterranean Watermelon Salad

 Apparently I am not allowed to post a blog just because I like the recipe.  It has to be a unanimous decision that the meal is a winner!  Given those parameters there would be very few recipes posted!  Usually there is only two to three of us eating most of the meals that I prepare in this house on any given night.  Yes, I am still catering separate meals to suit the finicky palates of "The Darlings"!  I keep telling them that it is time that they tried a little more, mind you they a starting high school in a week or so, so I think I have done my dash on that one.  I pity their poor wives, they a going to be so hard to feed, and I can tell you it is not for lack of trying on my part!

 

Anyway, back to the story.... Last night's meal as far as I was concerned, was a winner!  Not, so for DH, he left most of his on the plate!  So the cat dined well last night on swordfish!  What was it that was so repugnant?  A lovely fresh watermelon salad along with a piece of panfried swordfish, and our usual - smashed potatoes (thank goodness for them, as that was all DH ate!).  I will let you make your own decision on this one.  If you like watermelon, cucumber, olives and feta cheese, give it a go, it is lovely and light and refreshing (perfect for summer dining, that is if we ever get any summer, one month to go and we really haven't seen too much in the way of summer weather this year!).

 

Mediterranean Watermelon Salad

From Good Taste Magazine, February edition

 

 

 

Serves 4

 

600g seedless watermelon, rind removed

1 Lebanese cucumber, end trimmed

1/4 red onion, finely diced

1/3 cup pitted kalamata olives

1/2 cup torn fresh mint leaves

100g feta cheese, crumbled

2 tsp olive oil

2 tsp red wine vinegar 

Sal and freshly ground black pepper to taste 

 

In a small cup combine the vinegar and olive oil.  Season with salt and pepper.  Keep aside.

 

Cut the watermelon and cucumber in to 2cm chunks.  Place the watermelon, cucumber, onion and olives into a bowl.  Pour the dressing over the salad, and gently toss to combine.  Gently mix through the feta and mint leaves.

 

Serve with grilled/barbecued fish or chicken.

 

I thought it was a winner!  You decide!

 

 

 

 

 

Salad Days!

Well we made it!  Sailing around the Whitsunday islands in a yacht is not all it appears in the glossy pictures!  We started the journey with some high wind conditions, which didn't make for smooth sailing for the first few days.  The poor "Darlings" didn't quite know what had hit them!  On day one I was already doling out the seasickness pills, and that was before we had even made it out of the harbour!  (mind you we were sitting in the Harbour for four hours, while they briefed us on how the boat worked!)  Day two had me sitting there, holding my head, wondering what the rest of the trip would be like!  Thank goodness it all calmed down after about day three!

I must say that sailing can certainly be a test of endurance.  Being confined in such close quarters for long periods of time certainly tests your limits.  Majority of the day is taken up sailing to particular locations.  Along the way you may stop and snorkel, and get to see some of the visual wonders that the area is famous for.  The beauty of the area is breathtaking.  The water is that lovely azure colour everywhere you look.  At times you would be snorkeling, seemingly alone, only to find yourself in the middle of a school of fish.  It was amazing, because until they changed direction, and the sun reflected off them differently, you had absolutely no idea that they were there with you!

One night, this guy decided that he liked the look of us, and spent a lot of time circling the boat, he would  occasionally would jump up out of the water so we could get a better look at him.  He was quite large, around about dinner plate size!

It's quite amazing, it takes you several days to get acclimatized to the sea, and quite some time to get your land legs back again too!  I am sure that I was swaying with the water for several hours once we were back on dry land!

Thank goodness once were back home the weather had improved, and we were actually getting some summer weather!  It has been a long time coming, but I think it is here now -  that is if the summer storm we had the first night back is anything to go by!    (And boy am I glad I didn't experience that one at sea!)

So life goes back to normal again.  I was pleased to be able to cook something light and healthy for a change.  The meals that we prepared on the boat were somewhat limiting (we were very poorly provisioned - due to a  lack of forward planning!)

This is a recipe that I found in the current edition of Good Food magazine.  I did pretty much follow the recipe, but of course, I did tweak it a little.  It was great, lovely fresh zingy flavours, courtesy of the lime juice!  Just what the doctor ordered after the bland meals of late!

Sweet Chilli Chicken And Corn Salad

Adapted from Recipe found in Good Food Magazine, February edition


Serves 4


3 x single chicken breasts

2 tbs olive oil

1/3 cup sweet chilli sauce, plus 2 tbs extra

4 cloves garlic, crushed

4 corn cobs, husks and silk removed, cut into 4 pieces each

400g tomato medley

2 limes, quartered, plus juice of 1 lime extra

1 green onion, finely chopped

1 head of baby cos lettuce, leaves separated, and torn into pieces

2 avocados, cut into wedges

Place the garlic, olive oil and sweet chilli sauce into a large ziploc bag.  Add the chicken, and allow 

to marinate for at least 1 hour.

Place the corn, lime quarters, and tomatoes in a large bowl.  Add a good couple of tablespoons on olive oil, and toss to coat well in the oil.

In a small bowl wisk together 2 tablespoons of olive oil, 2 tablespoons of sweet chilli sauce, and the juice of one lime. Add the chopped green onion. Season well with salt and pepper.  Set aside.

Pre heat the barbecue to medium high.  Place the chicken breasts and the corn onto the BBQ.  Cook for 8-10 minutes, turning the chicken halfway through, and rotating the corn to ensure it browns evenly.  Add the lime pieces and tomatoes to the grill.  Cook until the limes are caramelized, and the tomatoes are browned slightly.

Slice the chicken breasts into thick slices.

Place the lettuce into a large serving bowl.  Add the chicken, lime wedges, avocado, tomatoes, and the corn.  Add the dressing, and toss lightly.

What a great light, tasty salad to have on a warm summer's evening!

Oh, it's good to be home again!

What did you do over the Christmas New Year's break Dear Readers?  Did you have fun?  Please share!

Fried Squid with Chorizo, Feta and Chickpea Salad

I really must learn to abide by the "less is more" principle.

I mean who do I think I am that I can say - why that recipe looks like it doesn't have enough of blah in it, and just up the ante on any particular ingredient I feel like? Saying that though some recipes are way too stingy on some ingredients (usually the meat/seafood factor - prawns in particular!!).

I had heard rave reviews about this particular recipe from "my partner in crime" as we have trundled around the block getting her ready for her triathlon (me - I just complained the whole way, and she just smiled and told me to suck it up and keep on going.....).  Just think about food and listen to the music and you won't notice how far it is around the "block".  Yeah, right!!

I tend to think any form of salad is virtuous - but possibly not when it contains fried squid, chorizo and feta cheese.  Still I did feel good about myself after eating this lovely tasting salad.

I am going to give you the original recipe - trust me on this - don't up the feta, and chorizo!!

Fried Squid with Chorizo, Feta and Chickpea Salad
Recipe from Delicious Magazine September edition

Serves 4

400g can chickpeas, rinsed, drained
75g pitted black olives, roughly chopped
2 cloves garlic, finely grated
1 red onion, thinly sliced
small bunch flat leaf parsley leaves, chopped
100g feta cheese
1 tbs sherry vinegar
2 1/2 tbs olive oil
12 small cleaned squid tubes
150g chorizo, cut into slices
1 tsp smoked paprika
juice 1 lemon
1 oregano sprig, leaves only, finely chopped
100g rocket

Place the chickpeas, olives, garlic, onion and parsley in a bowl.  Crumble in the feta and mix well.  Pour in the sherry vinegar and 2 tbs oil and season.

Slit the squid tubes in half so they open like a book.  Gently score the inside in a criss cross pattern with a sharp knife, then cut into 3 pieces.

Heat the remaining 2 tsp oil in a frypan over medium high heat.  Cook the chorizo for 3-4 minutes until the fat has rendered and the chorizo is crispy.  Set aside.

Increase the heat to high, then, in batches, add the squid and paprika.  Cook for 3-4 minutes until just cooked, then add the lemon juice and the oregano.  Season with salt and pepper.

To serve, add the squid and chorizo to the salad and toss with the rocket.

This really was a lovely tasting salad - unfortunately overdoing the feta and chorizo resulted in it being a little too salty.

So now that the triathlon is over I wonder if "my partner in crime" will still persist in dragging me around the block??  I'm sure she will - if only for the "foodie gossip" that ensues!!!

Glazed Salmon with Simple Egg Noodle Salad with Peanut Dressing

Finally.... "The Darlings" have returned - and so has my camera cable - so better late than never - here are the photos....


Good intentions really do not count for much do they?

I have been meaning to post for days and days, but something always seems to get in the way.

Lifestyles change (you have one person away, then they come back, and another leaves, and then they come back and two more leave....) meals become different, and totally unblog worthy - and then finally you see some light at the end of the tunnel - you make a meal that is really good, and you hear the words - "make sure you put this on the make again list" - and you go to blog the meal, only to find that the last two evacuees from the home have taken your camera cable, and you are unable to download any photos!!!!! (can you hear me cursing from there???)

What can you do???  Take a deep breath, and just get on with it.

As I said life has been a little different of late.  Mr. CCC took himself off to New Zealand (on a blokey tour) to see the Rugby World Cup.  He came back, then "The One Who Can Never Be Filled" went off to camp.  He came back, and the same day "The Darlings" took off for a rugby tour of Japan.  Meanwhile I got to stay here and maintain the castle, as all good domestic goddesses do!!!  (Me thinks a trip is in the cards for me soon?!?!  You can only dream can't you?)

Yesterday was one of those days - off to the airport at the ungodly hour of 4 a.m. (makes for a very long day), then all the usual stuff - oh, and a Thermomix demo smack dab in the middle of the day too, just for good measure!!!  I'm sure I was totally brain dead at this point, but I did manage to pull it all off - not sure how how though.

Demo over, now what to make for dinner..... I picked up a couple of pieces of salmon hoping that I could make a reasonable meal with these and whatever I could find in the fridge and cupboard.  It did help of course that this week was the release date of all the new cooking magazines (there is a god!!) and I had a little inspiration in the way of Bill Granger's recipes in the latest edition of Delicious Magazine.

There was a lovely recipe for a simple Egg Noodle Salad with Peanut Dressing - looks perfect - have all the ingredients - will go brilliantly with my salmon!!!

So here is the meal that transpired!

First of all a simple glaze is in order for the Salmon - this is my usual standby when all else fails.


Easy Salmon Marinade

1/4 cup mirin
2 tbs cooking sake
1/4 cup light soy sauce
2 tbs caster sugar

Combine all ingredients in a large glass bowl.  Add salmon pieces and allow to marinate for at least 1 hour.

When ready to cook, heat a large frying pan over medium high heat.  Add a small amount of rice bran oil to the pan.  Place the salmon in the pan skin side down.  Cook for 3 minutes, or until the skin is crispy.  Turn over and cook for an additional 3 minutes, or until cooked to your liking.  During the last minute of cooking add some of the marinade to the pan and allow it to bubble up around the salmon pieces - this will give it a lovely golden glaze!!

Now onto the salad...

Simple Egg Noodle Salad with Peanut Dressing
Recipe by Bill Granger printed in Delicious Magazine, October Edition

Serves 4-6

400g medium-thick fresh egg noodles (I actually used dried)
1 1/2 tbs honey
2 tbs smooth peanut butter (I only had crunchy)
1 tbs lemon juice
1 tbs light olive oil (I used rice bran oil)
1 tbs sesame oil
2 tbs soy sauce (I used light soy)
1 tbs balsamic vinegar
1 carrot, finely julienned
1 red capsicum, seed removed, finely sliced
2/3 cup roasted peanuts, chopped (I used cashews)

Place the noodles in a large saucepan of boiling, lightly salted water and cook for 3-4 minutes or until just tender.  Drain well.

Whisk together the honey, peanut butter and lemon juice in a bowl, then gradually add in the oils, soy sauce and the vinegar.

To serve lightly toss the noodles, vegetables. and dressing in a large bowl.  Scatter with the chopped nuts.

Serve warm or cold.

This was truly a lovely salad, and yes, I will definitely be making it again.  It was made even more lovely with the addition of a splash of ketchap manis!!!

I also serve a few steamed snow peas with this dish just to add a little bit of colour.

My only regret now is that I cannot show you how lovely it all looked.... but stay tuned "The Darlings are due back in 11 days .... let's hope they don't lose my cable!!!  Photos will be downloaded then.

Today, I have spent the day cleaning out their rooms, I think a makeover is due while they are gone - tomorrow onto the painting (one of my pet hates let me tell you - but it is long overdue and might as well take advantage of them being gone!!). So dinner tonight... another throw together ..... we have some chicken, basil, chilli and coconut milk lurking in the kitchen - so a Thai inspired meal it seems to be!!!

So Dear Reader please excuse the lack of photos - but it is that or no post!!!  Blame "The Darlings"!!!!!  They will get an earful when we skype later!!!!!

Glazed Salmon with Roast Pumpkin, Wombok and Cashew Salad

The other night there was a decided "Springness" to the air - so I decided it was time to lighten up a little, and adjust the meals accordingly.

A nice healthy salad and a piece of salmon will always do the trick as far as I am concerned.  I purchased the salmon, but wasn't entirely sure what I was going to do with it exactly - but not to worry though - there is always something on hand to improvise with at my house.

I had seen a salad that appealed to me while perusing some older copies of Good Food Magazine.  It was a lovely Roast Pumpkin Salad - looked very healthy looking (well apart from the fried noodles - but I didn't use that many!!!).

Easy Salmon Marinade

1/4 cup mirin
2 tbs cooking sake
1/4 cup light soy sauce
2 tbs caster sugar

Combine all ingredients in a large glass bowl.  Add salmon pieces and allow to marinate for at least 1 hour.

When ready to cook, heat a large frying pan over medium high heat.  Add a small amount of rice bran oil to the pan.  Place the salmon in the pan skin side down.  Cook for 3 minutes, or until the skin is crispy.  Turn over and cook for an additional 3 minutes, or until cooked to your liking.  During the last minute of cooking add some of the marinade to the pan and allow it to bubble up around the salmon pieces - this will give it a lovely golden glaze!!

Serve with Pumpkin Salad and steamed rice.

Roast Pumpkin, Wombok and Cashew Salad
Adapted from recipe found in Good Food Magazine, May 2011 edition

Serves 4

800g pumpkin, peeled, cut into small cubes
Garlic olive oil spray
juice of 1 lime
1 tbs fish sauce
1 tsp caster sugar
freshly ground black pepper
1 tsp sesame oil
2 tsp rice bran oil
crispy fried noodles
1/2 wombok (chinese cabbage) finely shredded
2 green onions, finely chopped
1 cup coriander leaves, chopped
1/2 cup mint, finely shredded
1/2 cup thai basil, roughly torn
100g roasted unsalted cashews

Preheat the oven to 200 degrees.  Place the pumpkin cubes on a baking tray that has been lined with baking paper.  Spray the pumpkin liberally with the garlic olive oil spray.  Bake in oven for 20-30 minutes, or until the pumpkin is tender and golden.  Set aside to cool.

Combine the lime juice, fish sauce, sugar, pepper and oils in a small screw top jar.  Place lid on and shake to combine.

Place the cabbage, green onions, herbs, cashews, noodles and cooled pumpkin in a large salad bowl.  Add dressing, toss to combine and serve immediately.

This post has been brought to you today by the NSW Government School Teacher's Strike.  Lucky me - the teachers have all gone on strike, and "The Darlings" are at home for the day!!!!  Mind you I have used it to my advantage - I told them that yes, they could stay home on the proviso that they get a hair cut - it was that or go to school with the few other children that had no where else to go today!!  Worked a charm - they now look respectable - all ready for their big trip to Japan in a couple of weeks time!  Won't I be enjoying the peace and quiet then???

So Dear Readers do you have to bribe your children to get them to do what you want them to do?  Hair cuts seem to be the big one in this house - they like to grow their hair from the end of one rugby reason until the start of the next - I suppose it helps save $$$$ but they do start to look a little shaggy!

Vietnamese Chicken Salad

As the mercury rose to an unbearable 44 degrees C (thats around 111 degrees F!!!) we sat huddled under a small patch of shade provided by a lone tree at the end of a dusty sports field watching "the Darlings" and their friends, compete in a "Zone" Athletics Carnival.

I hear you asking why????  Why indeed??  Finally sense prevailed and the meet was cancelled (but only after waiting it out for another hour to see if the gods would smile down on us in some way and reduce the temperature somehow.  With nary a cloud in sight the odds were not looking good.

I did use this hour layover as a chance to relish the only good point of the day - and that was my pre-packed lunch.  I decided that I was not going to endure a sausage sandwich or sausage roll, as is regular fare at these kind of events, and planned ahead and made a lovely healthy lunch for my friends and I.

So as we sweated out the final decision on the postponement (yes, I now have to go back tomorrow!!!) we pulled out the pre-packed take away containers and enjoyed our lunch.

Vietnamese Chicken Salad
Adapted From the Delicious Quick Smart Cook Cookbook

Serves 4-6


1 cooked chicken, skin and bones removed, meat shredded (to give 3 cups)
2 carrots, finely julienned *
1/2 chinese (wombok) cabbage, shredded
1/2 red onion, finely diced *
1 lebanese cucumber, finely julienned *
1 long red chilli, seeds removed, finely chopped
1/2 cup each thai basil, mint and coriander leaves, toughly chopped
1/3 cup nuts (optional) - either cashews or peanuts

Dressing

1/4 cup fish sauce
1/4 cup firmly packed brown sugar
1 long red chilli, seeds removed, finely chopped
2 tsp fresh ginger, finely chopped
100ml fresh lime juice
1 small clove garlic, finely diced (optional)

* If you have a mandoline this will make the job so much easier!!!
I did not add the garlic - and I am glad I didn't - but that is up to you!

For the dressing, place the fish sauce and sugar in a small saucepan over low heat and cook, stirring, for 1-2 minutes, or until sugar disolved.

Place the sugar mixture in a blender/thermomix with the chilli, ginger (and garlic if using).  Process until smooth.

Stir in the lime juice, season to taste with salt and pepper.

Combine the chicken, carrot, cabbage, onion, cucumber, chilli and most of the herbs.  Pour over half of the dressing, toss well to combine.

Divide among the serving bowls.  Garnish with the remaining herbs and nuts and drizzle with remaining dressing.

This was oh so cooling on a hot day.  It had a bit of a chilli kick to it, and the flavours were great.

It was the highlight of my swelteringly hot day!!!

So spare a thought for me tomorrow, and pray that the weather gods bring cooler weather - they actually are predicting rain - so I could be sitting there under an umbrella LOL!!!

Sticky Salmon Noodle Salad

The theme for this fortnight's Cookbook Challenge is Rice/Noodles.

There are so many things that could be made with either of these ingredients, and I am sure that I will come up with several entries in this theme.  The first dish that I have made using these ingredients however, is this Sticky Salmon Noodle Salad.

The recipe is in the current edition of Super Food Ideas, and the photo appealed to me as soon as I saw it.  I find that I often embark upon a recipe without too much thought as to how the dish will actually taste (I don't know how I can possibly do that - I mean, I guess I must have some sort of an idea - otherwise why would I make it - but I don't think the penny actually drops until I have made it.) This was the case last night.  As I put the components together I was struck by how similar it was in flavours to the Beef Salad that I made several weeks ago - but this was oh so much better because the "meat" part of it was my favourite - salmon!!!

Sticky Salmon Noodle Salad
From Super Food Ideas February edition
Serves 2


2 tbs brown sugar
2 tbs dark soy sauce
1 clove crushed garlic
2cm piece of ginger, finely chopped
2 x pieces of salmon tail fillet
270g noodles (I used thin egg noodles)
1 small lebanese cucumber, halved, sliced diagonally
2 green onions, thinly sliced
50g mixed lettuce leaves
200g cherry tomatoes, halved or quartered, depending on size
2 tbs fresh mint, chopped
2 tbs fresh coriander, chopped
2 tbs oil
2 tbs sweet chilli sauce

Combine the sugar, soy sauce, garlic and ginger in a shallow glass or ceramic dish.  Add the salmon. Turn to coat.  Cover and refrigerate for at least 30 minutes for the flavours to develop.

Cook the noodles according to packet directions.  Drain, then rinse, and then drain well.

In a bowl combine the cucumber, onion, lettuce, tomato, mint and coriander.  Add the noodles, then toss to combine well.

Heat the oil in a large frying pan over medium high heat.  Remove the salmon from the marinade.  Cook for 2-3 minutes each side (for medium) or until cooked to your liking.  Transfer the salmon to a plate.

There are two options here - you can either flake the salmon into the salad and serve.  Or you can plate up the salad and top with the piece of salmon.  I took the second option as I didn't want to miss out on any of "my" salmon.  It would definitely look a little prettier is you flaked the salmon through the noodle salad - but you know it's not always about looks is it?  Anyway - you decide.  Which ever way you do it - sprinkle the top of the salmon/or salad with the sweet chilli sauce.

After making this dish I was thinking that another nice addition to the salad would be some chopped cashews - see what you think when you try this.  This is a lovely light, refreshing dinner, and I will definitely make it again (but with the addition of cashews!!)

Cashew Crusted Lamb Racks with Nashi Pear Salad

Now before you all comment that this is not diet food, let me say this in my defence.  Taking into consideration what I had eaten (or should I say not eaten) yesterday I felt an little indulgence was in order - besides this rack of lamb had been sitting in my freezer for several weeks, calling out to me each time I  opened the freezer.  It constantly beckoned me with it's sweet dulcet tones.... "You know I am going to be sweet and succulent and beautiful - please eat me, eat me!!"  Who could resist it any longer??

Cashew Crusted Lamb Racks


Serves 2

2 x 3 chop each racks of lamb *
150g savoury honey cashews **
2 tbs Buderim ginger marmalade (150g) **
2 x green shallots

Preheat oven to 180C.

Place the cashews, marmalade and shallots in the food processor/TM bowl.  (Process speed 7 for 10 seconds, scrape down bowl, then another 10 seconds), or in a food processor simply process until it forms a thick paste.

Spread over the lamb.  Bake on a baking tray for 25-30 minutes for medium/rare, or until the crust is golden and the lamb is cooked to your liking. * Keeping the rack whole will result in a "pinker" piece of meat - if you like it cooked a little more I suggest you cut into serving sizes and cover each piece in the crust and cook individually.  I like my meat with a lot of pink - so this amount of cooking was perfect for me.

Nashi Pear Salad

baby spinach leaves
2 x nashi pears, sliced
fresh mint leaves, roughly torn
shaved parmesan cheese

Nashi Pears

With the left over cashew paste in the food processor bowl - add a small amount of white balsamic vinegar, and a splash of olive oil to make your salad dressing.  Process for a few seconds until combined.  Reserve.

Mix together the spinach with the mint leaves, then add the sliced nashi pear.  Top with parmesan shavings, and a small amount of dressing.



** Often I am asked for particular brands of ingredients that I use - these are the "crust" ingredients".  If you are unable to find these particular brands, substitute regular cashews, and whatever type of marmalade suits your fancy.

Serve the lamb racks with nashi pear salad and some smashed potatoes (click here for recipe).

Was it worth the sacrifice of only carrot sticks and hummos for lunch?  OMG yes!!! It was beautiful - sweet, juicy, and oh so tasty!

Now you know that after a lovely meal like that you are going to want some dessert don't you?

The beauty of owning a Thermomix is that you can whip up lovely little sweet treats in seconds - whether it be a custard, or a sorbet.  Now there is not much in a fruit sorbet so I decided a little "Blueberry Fruity Dream" was in order (I only had a small amount - just enough to satisfy that craving for sweetness).

I think it will actually take me longer to tell you about the Fruity Dream than it took to make it!!

Fruity Dream
From Everyday Cooking for Every Family Cookbook

45g raw sugar
300g frozen fruit of choice (blueberries)
1 egg white

Place sugar into TM bowl

Pulverise for 20 seconds on speed 9.

Add fruit and chop for 10 seconds on speed 8.  Scrape down sides of bowl with spatula.

Insert Butterfly and add egg white and mix for 45 seconds on speed 4, or until you have a soft consistency.

This is a lovely soft serve dessert.  Great to whip up for the kids on a hot afternoon as a treat too!  (I should know, I made a batch up for mine and a few of the neighbourhoods kids - it got the thumbs up!!!)

So Dear Readers, even though I look like I truly indulged, I still managed to loose weight this day!!!

Citrus Pork Chops with Roast Pumpkin and Chickpea Salad

So what is that is appeals most to you about Blog Surfing?

In many ways it is a lot like picking up a magazine - a good blog will have the lovely photos there to entice you and tantalise your taste buds, and the stories abound - but somehow Blog Surfing is a little different.

To me the difference is that in "Blog World" the words in the stories have not been touched by countless wordsmiths, and polished and buffed until they shine like pure poetic prose - they are words from the heart, purely and simply, as they are felt.

These stories offer us a glimpse into other people worlds.  We can live vicariously through the blogs that travel to places we only dream of going.  Others take us to eat at restaurants that we have heard about, and would one day like to go to.  Or others still, offer us a glimpse, almost voyeuristically, into other people's lives - we get to see how they live, what they eat, and I think more importantly, we get a glimmer that they are real people just like us.

Dear Readers I have not been posting much this week as I am afraid there has not been much that is bloggable. You see I am embarking on... and dare I say it .... but if I do then it is committed to cyberspace and I must make good.....yes, I have started the New Year's Resolution Diet!!!

So rather than post a somewhat Bridget Jones' Diary type of post - you know the kind

0 units cigarettes
0 unit alcohol
lost 1.5kg

I am only going to blog meals that I think are worthy of mention.  Last night's fell into that category.

I had saved all my protein for dinner - had only had a lunch of Hommus (homemade of course in the Thermomix!!) and vegetables - so I was pretty hungry come dinner time.

This salad looked absolutely scrumptious (and it was!!) - all vegetable - so could eat lots of it - and the flavour.... well you have to try it yourself.

The recipe also has the Citrus theme for the Cookbook Challenge!

As usual what to put with it... how about some pork cutlets, we had a citrus theme going with the salad dressing, so let's concoct a marinade in the same vein for the pork.  Here is what eventuated.

Citrus Pork Chops


Serves 4-6

Pork Cutlets - 1-2 per person
5cm piece of ginger, finely chopped
4 cloves garlic, crushed
zest and juice of 1 orange
2 tbs honey (50g)
1/2 cup sweet sherry (120g)

Now because I have the Thermomix I tend to throw all the ingredients that need chopping (garlic, ginger, and orange) into the TM bowl (just cut the orange into quarters) and give it a whizz on speed 7 for 20 seconds, scraping down the bowl halfway through.  Then add the sherry and honey, and process on speed 4 for 7 seconds.  Of course if you don't have the Thermomix - just combine all the ingredients.  Once combined, place the marinade and the chops into a large ziploc bag and allow to marinate for at least 30 minutes, preferably longer.

When ready to cook, preheat the BBQ to medium high, and cook for 4-5 minutes each side, or until cooked to your liking.

Roast Pumpkin and Chickpea Salad
Serves 6
Recipe from Super Food Ideas February edition

700g butternut pumpkin, cut into 2cm cubes
1/2 tsp ground coriander
1/4 tsp chilli flakes
1/4 cup olive oil *
1 tbs orange juice*
1 baby cos lettuce
400g can chickpeas, drained, rinsed
1/4 cup chopped pecan nuts
1/4 cup fresh flat leaf parsley

Preheat oven to 200C.  Line a large baking tray with baking paper.

Combine pumpkin, coriander, chilli flakes and 1 tbs of oil in a bowl.

Place pumpkin mixture on prepared tray.  Roast for 20-25 minutes or until tender.  Set aside for 40 minutes to cool.

Place orange juice and remaining oil in a secure top jar.  Season with salt and pepper.  Secure lid.  Shake to combine. ** I actually used the juice of the whole orange and used less oil - and I really liked it this way.

Remove the outer leaves and core from the lettuce, separate and wash the leaves.  Pat dry with paper towels.  Roughly chop the leaves.  Place the lettuce, chickpeas, pecans, parsley and pumpkin mixture in a bowl.

Add dressing, and toss to combine, when ready to serve.

Serve with some corn on the cob, and you have a lovely healthy dinner!  This was a true winner - the citrus flavours combined so beautifully - I just couldn't get enough of the salad -
(well I was pretty hungry!)This meal in no way felt like I had made any compromises ... yumm.

So Dear Readers, what do you like most about blog surfing, dare to tell - are you one that lives your life vicariously through others, or are you a little voyeuristic??  Do tell.

Thai Banana and Chilli Salad with Thai Style Chicken

Cookbook Challenge Challenge #2 - Citrus Fruits

The question has been raised on other blogsites as to whether a salad is a "bloggable" item?

Well certainly not the salads of my youth.

I still remember them......on those hot summer's nights my mother used to artfully arrange the salad on our plates.  The piece of iceberg lettuce, the wedges of tomato, slice of cheese, a little beetroot, perhaps some grated carrot and a hard boiled egg, and of course cold meat of some kind.  Then for something a little exotic - she added a slice of orange!!  The dressing of course was a dollop of mayonnaise!  Thank goodness we have moved on from those days.  I think the only places you will find a salad like that now is in nursing homes, or RSL clubs (oh, and maybe perhaps at my mum's!)

So I say, yes a salad is a bloggable item if it is truly a salad that brings together a melange of flavours that you probably never would have considered before.  Such is the case of last night's salad.  I am not sure where I got the recipe for this salad - but I seem to recall pulling it from a newspaper many years ago and making it on the spur of the moment - needless to say it has become an integral part of our summer repertoire now.

This was one of those meals where the side was where the idea started - so what to serve with it?  Some kind of barbecued chicken.  I went and purchased all the items necessary to make the salad, and some chicken drumsticks and a couple of breast pieces, not really knowing what I was going to do with the chicken, but here is what unfolded.....

Thai Style Marinated Chicken


Serves 6

Combination of chicken drumsticks (skin removed) and breast pieces 1-2 pieces per person

4tbs fish sauce
6 cloves crushed garlic
1 tbs light soy sauce
zest and juice of 1 lime
2 kaffir lime leaves, finely shredded
1 tbs palm sugar, grated (I actually used 1 cube of Jeeny's - which is 15g)

Combine all the above ingredients and place in a large ziploc bag.  Add the chicken pieces and allow to marinate for at least 30 minutes - longer if possible.

When ready heat the BBQ, by turning to high, but once warm, turn down to low.  Add the chicken drumsticks and cook for around 15-20 minutes, turning several times.  You have to cook them slowly to ensure they cook all the way through and just don't burn on the outside!!  Add the breasts for the last 5-10 minutes of cooking time (depending on the thickness of the pieces).

Thai Banana and Chilli Salad

2-3 bananas, (depending on size) sliced
assorted salad greens
1 lebanese cucumber, sliced
1 cup of snow pea sprouts
1/4 cut chopped mint
1/4 cup chopped coriander
chopped roasted cashews or peanuts to garnish

Dressing

1 red chilli, deseeded and finely chopped (optional)
1 tbs fish sauce
2 tbs lime juice (approx 1 lime)
1 tbs brown sugar
1/4 cup coconut milk (you can use light)

Combine all the dressing ingredients in a screw top jar.  Shake to combine.

Combine all the salad ingredients in a large bowl (except the bananas).  Just before serving add the bananas and the dressing, mix well.  Top with the chopped nuts.

It was a truly lovely light summer's meal.  The underlying lime notes, the kick of the chilli, the sweetness of the banana - yumm!!!

Give it a go - you will be pleasantly surprised!

So Dear Readers what memories do you have of salads of your childhood?  What are the strangest combinations (that have worked) have you tried in a salad?  Do tell.