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Hi everybuddie!
We have reached the end of the year and this is
the last Newsletter of 2003. Who knows what the New Year will hold for us.
A dry summer is predicted for SA, the Rand is the strongest it has been in
years making imports cheaper. (Now how did they know that I was looking to
buy a new digital camera?) Inflation is the lowest I can remember,
although I cannot see that in our food prices! Companies are using the low
inflation rate to keep salary increases low, which in turn causes strikes,
low productivity, inevitable price increases, it's all a vicious circle!
(Update: Since writing the aforementioned I
actually got myself the new camera, a really, really nice Sony DSC-F717
with a zoom to die for. The lion pics below were taken with the new Sony)
But before we get to the eats, let me wish all
of you a Happy and Safe New Year! May all your hopes and dreams be
realised!
Well, this time of year is outdoors time in
South Africa. It's MUCH too nice to be indoors so many people co camping
or just gather round the pool for a braai (bbq) and a swim. So, I
thought what about some nice salad recipes to go with the braai. So scroll
down and enjoy!
You can also add your suggestions to the
Elephant Stew
recipe and also send me your
Wacky Sarmie to add to my
collection!
I would also like to share some photos I
took over the Christmas period when we were holidaying for a few days at
the Kloof resort in Rustenburg.
The firs 3 are some Christmas pics, we had a wonderful sunny
Christmas day, with the occasional shower just to cool things down a bit.
Luckily we had the gazebo we could keep the food under when it rained.
Food was mainly cold meats and salads with some meringue pies for dessert.
Doreen saw the recipe on TV so we had dessert courtesy of Nigella! Click
on the thumbnails to see the larger image.
The next set of pics were taken on Boxing
Day at Pilanesberg National Park. We witnessed two lions fighting over the
carcass of a wildebeest calf. The fight eventually ended in a draw with
each lion getting half.
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Avocado salad
Ingredients
1 packet mixed lettuce salad leaves
1 large avocado, peeled and diced
250 g cocktail tomatoes, halved
1 cucumber, sliced
50 g feta cheese, diced
50 g pitted black olives
125 ml salad dressing of your choice
Method:
Rinse salad leaves and spin in salad spinner, or drain thoroughly. Arrange
lettuce leaves, diced avocado, cocktail tomatoes, cucumber, feta cheese and
olives in a large salad bowl, toss together and refrigerate. Before serving,
sprinkle dressing over salad.
Banana and apple salad
Ingredients
SALAD DRESSING
250 ml mayonnaise
125 ml Nestlé condensed milk or plain yoghurt
15 ml curry powder
1 ml ground coriander (optional)
1 ml ground cumin (jeera) (optional)
1 ml mustard powder
30 ml chutney or sugar (optional)
salt and pepper to taste
milk
SALAD
500 g bananas, sliced
3 green apples, cored but not skinned, diced
lemon juice
75 g hazelnuts or pecan nuts, finely chopped
250 ml seedless raisins
Method:
Blend all the ingredients for the salad dressing. Add just enough milk to
ensure the dressing is not too thick. Stir till smooth and set aside.
Arrange a layer of bananas and apples in a glass bowl. Sprinkle with a
little lemon juice to prevent discolouration. Sprinkle with some of the
chapped nuts and raisins. Pour over a little of the salad dressing and
repeat the layers till all the ingredients have been used. Serve any
remaining salad dressing in a jug. Chill till needed. Serves 6.
Biltong and pasta salad
Ingredients
DRESSING
50 ml prepared honey mustard
50 ml apple cider vinegar
150 ml sunflower oil
20 ml freshly chopped parsley
SALAD
150 g beef biltong
500 g gnocchi shells
10 peppadews, sliced
2 yellow peppers, cubed
1 onion, finely chopped
6 courgettes, sliced and lightly fried
100 g feta cheese, cubed
Method:
1. DRESSING: Whisk mustard and vinegar together until well mixed. Add oil
slowly, whisking continuously. Stir in the parsley. 2. SALAD: Pour dressing
over biltong and allow to stand for half an hour. Cook pasta according to
pack instructions. Drain and mix in biltong and dressing to coat the pasta
well. Allow to cool. 3. Add all remaining ingredients, toss well to combine
and season with salt and freshly ground black pepper.
Bread salad
Ingredients
SALAD DRESSING
4 extra-large eggs
60 ml sugar
15 ml mustard powder
25 ml water
50 ml white vinegar
125 ml mayonnaise
30 ml milk
SALAD
10 slices white bread (crusts removed), cubed
oil for frying
250 ml diced Cheddar cheese
125 ml chopped gherkins
2 hard-boiled eggs, sliced
Method:
Salad dressing:
Beat the eggs until they begin to froth.
Add the sugar, beating well.
Mix the mustard powder with the water and add the vinegar, mixing well.
Beat the mustard mixture into the egg mixture.
Heat slowly, stirring continuously, until the sauce thickens and is done.
Remove from the heat, cool and beat in the mayonnaise and milk. Set aside.
Fry the bread cubes in heated oil until golden brown and crisp and drain on
paper towels.
Mix all the ingredients for the salad and moisten with the dressing just
before serving.
Serve immediately
Cheese and garlic croûton salad
Ingredients
12 slices French bread
100 g cream cheese
2 cloves garlic, crushed
1 small bunch chives, chopped
salt and milled pepper
salad leaves of your choice
vinaigrette dressing
freshly grated Parmesan cheese (optional)
Method:
Toast bread lightly on both sides. Meanwhile, mix cheese, garlic, chopped
chives and seasoning to taste. Set aside. Place salad leaves in a large bowl
and drizzle vinaigrette dressing over. Toss leaves to coat with dressing.
Arrange on individual plates. Spoon cheese topping onto toast rounds,
sprinkle Parmesan over and grill until cheese browns slightly. Arrange toast
rounds on salad and serve immediately.
Crisp bacon and Parmesan salad
Ingredients
10 rashers rindless back bacon
250 g mixed salad leaves
1 large sweet onion
vinaigrette dressing
Parmesan shavings
Method:
Grill or fry bacon until crisp and golden, then chop coarsely into
bite-sized pieces and drain, if necessary, on absorbent paper. Set aside.
Arrange salad leaves on a large platter or individual plates. Slice onion
very thinly and arrange on top of salad leaves. Sprinkle crisp bacon over.
To serve, drizzle your favourite vinaigrette dressing over and scatter
Parmesan shavings on top (see tips).
Curried banana salad
Ingredients
3 onions sliced into rings
oil
4 tomatoes, peeled and diced
salt and pepper to taste
190 ml grape vinegar
250 ml sugar
20 ml cornflour
30 ml curry powder
125 ml apricot jam
8 bananas, sliced
Method:
Sauté the onions in the oil until soft. Add the tomatoes and simmer until a
purée is formed. Season to taste with salt and pepper. Blend the vinegar,
sugar, cornflour and curry powder in a saucepan and heat until the mixture
comes to the boil and thickens. Stir continuously. Add the apricot jam and
mix. Mix with the tomato mixture and simmer slowly for about 10 minutes.
Cool completely before adding the sliced bananas. Serves 6
Curried egg and potato salad
Ingredients
oil for frying
1 large onion, chopped
2 cloves garlic, crushed
7 ml mild curry powder
5 ml strong curry powder
2 ml garam masala
1 ml ground cumin (jeera)
1 ml ground coriander
pinch ground ginger
whole cinnamon stick
125 ml chicken stock
apricot jam to taste
12 medium-sized potatoes
8 hard-boiled eggs, shelled and cut into wedges
DRESSING
250 ml plain yoghurt
65 ml creamy mayonnaise
salt and freshly ground black pepper
handful fresh dhania leaves (optional)
Method:
Heat about 20 ml oil in a pan and sauté the onion and garlic over medium
heat until tender and glossy. Add the spices and cinnamon stick and stir-fry
for another minute. Add the stock and stir in the apricot jam. Stir until
the jam has melted and bring to the boil. Reduce the temperature, cover and
simmer the sauce slowly for 15 minutes until slightly reduced and thickened.
Pour into a mixing bowl and cool slightly. Boil the potatoes in lightly
salted water until cooked and drain. Skin while the potatoes are still hot
and cut into uniform pieces. Add the egg wedges, reserving a few. Blend the
yoghurt and mayonnaise with the curry sauce and season with salt, black
pepper and apricot jam to make a sweeter dressing. Pour three-quarters of
the salad dressing over the potato slices and mix lightly. Chop the dhania
leaves if using and stir into the salad. Spoon the salad into serving bowls,
top with the remaining egg wedges and finish with a scoop of the curry
dressing. Garnish with extra dhania or lemon leaves. Serves 8.
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