Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Wednesday, 9 July 2014

Parma Ham And Burrata Salad With Roasted Peaches...


This vibrant Italian salad makes a wonderful starter or light lunch, perfect to enjoy in the sunshine.

Drizzle peach halves with olive oil, season and roast until they are soft and caramelised. While the peach halves cool, whisk together orange zest and juice, lemon juice, olive oil and seasoning to make a light dressing.

Arrange the peaches, burrata and pea shoots, drizzle with dressing and top with Parma Ham slices.


Serves 4
  • 4 ripe peaches, halved and de-stoned 
  • ½ tbsp olive oil
  • 125g burrata, torn
  • 4 handfuls pea shoots and mixed leaves
  • 8 slices Parma Ham
Dressing
  • Zest and juice ½ large orange
  • Juice 1 lemon
  • 5 tbsp extra virgin olive oil
  • Salt and pepper


Method
  1. Preheat the oven to 200oC.
  2. Lay the peach halves on a baking tray, season and drizzle with olive oil.
  3. Roast in the oven for 20-30 minutes until softened and caramelised. 
  4. Remove from the oven and cool slightly.
  5. Whisk together the dressing ingredients and season to taste.
  6. Divide and arrange the peaches, burrata and pea shoots between four serving plates, drizzle with dressing and top with Parma Ham.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit-

Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency


Tuesday, 25 September 2012

California Prunes Smoothie And Salad...

 California Prune and Mango Smoothie


Serves 6

Preparation time 10 mins


You will need

  • 1 orange
  • 1 mango stoned, peeled and chopped
  • 5 (50g) California prunes roughly chopped
  • 100g low fat natural yoghurt
  • 200ml semi-skimmed milk

 Method

  • Grate the rind of the orange then cut off the peel and cut into segments – do this over a bowl to catch the juice. 
  • Place the orange rind and segments in a liquidiser with the remaining ingredients, including the juice, and whiz until smooth.
  • Pour into 2 glasses and drink immediately.

nutrition per serving

179 kcal
protein 7.8g
carbohydrate 33.6g
fat 2.5g
saturated fat 1.4g
fibre 4.6g
sugar 33g
salt 0.8g


Broad Bean, Watercress, Feta and California Prune Salad

Serves 4

Preparation time  25 mins


Ingredients

  • 275g shelled broad beans
  • 50g watercress
  • 100g mange tout roughly chopped
  • 100g California prunes halved
  • 30g pecan nuts roughly chopped
  • 175g feta cheese
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon honey

Method

  • Cook the broad beans in a pan of simmering water until tender, then rinse under cold water and drain. 
  • The broad beans can be eaten like this but are nicer if the tough outer skins are removed. Divide the watercress between 4 plates and top with the broad beans, mange tout, prunes and pecan nuts, then sprinkle with the feta cheese.

Whisk together the remaining ingredients and sprinkle over the salad.

nutrition per serving

415 kcal
protein 27.5g
carbohydrate 34.9g
fat 19.3g
saturated fat 7.2g
fibre 21.7g
sugar 16.3g
salt 0.6g

About this post- This is a free guest post by-

California Prunes

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Saturday, 22 September 2012

Lovers Night In Wine Inspired Recipes‏...

Recipe and photo credit by - Sophie Michell and Blue Nun



Barbecued sticky Kung pao chicken with cashew, carrot, radish, cucumber and spring onion salad (Blue Nun Rivaner Riesling in the marinade)

Serves 4

Prep time 20 minutes, plus 1 hour marinating time

Cooking time 15 minutes

8 boneless/skinless chicken thighs, trimmed

Marinade

  • 2 tbsp dark soy sauce
  • 1 tbsp of Sherry or for a lower sugar marinade use Blue Nun River Riesling
  • 1 tsp honey
  • 1 tsp chili flakes

Salad

  • ½ head of Chinese white cabbage
  • 3 spring onions
  • ½ cucumber
  • 1 carrot
  • 1 red chili (depending on level of heat required)
  • 50g roasted peanuts, roughly chopped

Dressing

  • 4 tsp soy sauce
  • 2 tsp Chinese rice vinegar
  • 1 tsp sesame oil

Method

  • Firstly mix all the marinade together in a deep tray or dish and then add the chicken turn cover to coat in the marinade and then leave, covered in the fridge for as long as possible (up to 24hrs) and for a minimum of an hour.
  • Then make the salad. 
  • Peel and cut the carrots into very thin strips, and add to a large mixing bowl. 
  • Then cut the spring onions thinly on a sharp diagonal and also add to the bowl. 
  • Cut the Chinese cabbage down the middle, de core, slice to add to the mix and finally de-seed the cucumber, slice thinly and add too. 
  • Mix well. 
  • For the dressing, simply mix all the ingredients together and set aside.
  • When you are ready to eat, heat up a grill to very hot (or if you are barbecuing make sure it is hot and ready). 
  • Take the chicken out of the marinade and then place on a grill tray and cook for 8 minutes each side until cooked throughout and caramelised. 
  • Then add the dressing to the salad, mix well and serve a big pile of salad with the chicken on top.
  • Serve with a glass of Rivaner Riesling or the new lower alcohol Blue Nun Delicate drinks (5.5%)

Sophie adds:“The Rivaner Riesling is really is a super match for most types of Asian and oriental style dishes, which I find can be really hard to match a wine with and a glug of this fresh, fruity wine is great in the marinade too".

“There is a big trend for lower alcohol drinks at the moment, but some that I’ve tried are rather watery. However, the Blue Nun Delicate drinks (5.5% alc) however are packed with flavour & taste. They’re ideal for the lazy summer days, picnics and bbq’s, or to serve as an aperitif when you want something refreshing & light to serve to guests.

They’re made with full bodied, aromatic wine & delicious fruit flavours such as white peach, mango, raspberry and lychee, which taste delicious".


Blue cheese Endive and radicchio salad with caramelised walnuts and sourdough croutes (Vegetarian)

Serves 4:

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • 4 slices of sourdough bread
  • 2 heads of endive
  • 1 head of red Radicchio
  • 150g blue cheese
  • 50g walnuts
  • 1tsp sugar

Dressing

  • 1 tsp walnut oil
  • 2tsp mild olive oil
  • 1 tsp white wine vinegar
  • Salt and pepper

Method

  • Firstly cut the sourdough slices, into rough largish cubes, drizzle with olive oil and then grill until crisp and golden. 
  • Then add the walnuts and sugar to a small frying pan, and fry until golden brown and caramelised. 
  • Cool both the croutes and the walnuts.
  • Then mix all the dressing ingredients together and crumble/cube the blue cheese. 
  • When you are ready to eat mix the leaves, with the croutes, dressing, cheese and walnuts then serve.


Gold leaf sparkling jellies with iced frozen red grapes and creme Chantilly ( using Blue Nun Sparkling Gold)

 Makes 6

Prep time 20 minutes, plus 3 hours for setting (or overnight)

Ingredients

  • 600ml Blue Nun Sparkling Gold white wine
  • 50 ml Elderflower cordial
  • 1 tbsp sugar
  • 6 sheets gelatine
  • 200g green seedless grapes
  • 200ml double cream
  • 2 tsp icing sugar

Method

  • Firstly take the grapes and cut into little branches with 3 grapes per set, then place on a tray and pop in the freezer.
  • Soak the gelatine sheets in a small bowl of cold water for about 5 minutes until softened. 
  • Meanwhile, put 100ml of the Blue Nun Sparkling Gold and the sugar into a small saucepan and bring to the boil. 
  • Squeeze the gelatine sheets to remove any excess water and stir into the wine mixture until dissolved.
  • Then mix the heated wine mix in with the rest of the wine (500ml), add the elderflower cordial and pour into a large bowl and place into the fridge. 
  • Leave for at least an hour then check and stir. 
  • Basically you keep doing this until the mix has thickened enough for the gold flakes to not sink to the bottom.
  • When ready pour into four individual metal pudding moulds, about 200ml/7fl oz/generous 3⁄4 cup capacity, if you want to turn the panna cottas out onto dessert plates, or into four pretty serving bowls.
  •  Put in the fridge to set for at least 2 more hours, or overnight. 
  • Then pour the cream and icing sugar into a bowl and whip until soft peaks.
  • If the panna cottas are in metal moulds, pour boiling water into a bowl and quickly dip the moulds into the water before turning them upside down on to dessert plates. 
  • Then add a dollop of cream and some of the frozen grapes.
  • Serve with a glass of sparkling gold!

Sophie says:"The Gold Flecks were such a talking point for my girlfriends and I. I just adore the way the bubbles rise the gold flakes to the surface, very Glam!"

Saturday, 15 September 2012

Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing ...


Serves 4

Preparation time: 5 minutes

Cooking time: 5 minutes


You’ll need

  • 200g Tenderstem®, stems cut in half
  • 80g mixed seeds (e.g. sunflower, pumpkin, sesame)
  • 1 tbsp Kikkoman Soy Sauce
  • 250g cooked beetroot, cut into wedges
  • Small bunch fresh chives, snipped

For lemon dressing

  • 2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
  • Juice ½-1 lemon, to taste
  • Freshly ground black pepper & sea salt, to taste

What to do

  • Make the dressing by whisking together the rapeseed oil and lemon juice to taste.
  • Season with freshly ground black pepper and sea salt. Set aside.
  • Steam or boil the Tenderstem® for 3 to 4 minutes until just tender but with a little bite.
  • While the Tenderstem® is cooking toast the seeds by tipping them into a small frying pan.
  • Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden.
  • Take care not to burn them or they will taste bitter.
  • Arrange the cooked Tenderstem® and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives.
  • Serve immediately.

About this post-

Recipe and photo credit by- Love Beetroot

Tuesday, 11 September 2012

Beetroot And Butterbean Hummus...


Serves 4-6

Preparation time: 10 minutes

Cooking time: none


You’ll need

  • 250g cooked beetroot dipped in vinegar (not pickled)
  • 1 tin butterbeans (410g), drained & rinsed
  • 1-2 cloves garlic, crushed
  • Small bunch fresh chives, finely chopped (reserve a few for garnish)
  • 3tbsp extra virgin olive oil
  • Sea salt & freshly ground black pepper

What to do

  • Chop the beetroot into small dice, set aside in a medium bowl.
  • In a food processor blitz the butterbeans with the garlic, chives and olive oil. 
  • Season to taste with sea salt & freshly ground black pepper.
  • Transfer into the bowl with the beetroot and gently fold through to mix. 
  • Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. 
  • Serve as a dip with pitta crisps, or part of a salad lunch spread.


Recipe and photo credit by-  love Beetroot


Monday, 10 September 2012

Chicken Pasta Salad : Creative Monday Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?


Quick and easy chicken pasta salad...


Sunday, 2 September 2012

Yvonne Bishop-Weston Power Salad...



Serves: 1-2 depending on appetite!

Preparation time: 10 minutes

You’ll need

For the dressing

50g natural organic yogurt or soya yogurt

4g (1 teaspoon) fresh dill - finely chopped

10g (1 teaspoon) horseradish

2 tablespoons fresh lemon juice

For the salad

2 Omega-3 eggs hard boiled or poached

80g cooked beetroot - chopped

60g yellow pepper - chopped

40g (2 tablespoons) sprouted beans and lentils (supermarket mix)

2 handfuls (40g) of mixed leaves - washed and drained

6 walnut halves

Rock salt to taste

Serve with: 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini

What to do

Mix the dressing ingredients together.

Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).

Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts

Top with the dressing and serve immediately.

Toast the rye bread and add the topping of your choice

About this post - this is a free guest post by-  Love Beetroot

Thursday, 17 May 2012

Summer berry salad...


Light, tangy and a great alternative to the more usual mayo dressed chicken salads.

Serves 4-5

Preparation time: 20 minutes

Cooking time: 25 minutes

What you need

  • 4 chicken breasts about 150-175 g (5-6 oz) each
  • 1 tablespoon runny honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon multicoloured or black peppercorns, coarsely crushed
  • 2 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • Little salt
  • 150 g (5 oz) raspberries
  • 2 x 120g bags mixed salad leaves with red chard and beetroot strips
  • 3 tablespoons fresh chopped chives or parsley to decorate, optional


Method

  • Preheat the oven to 200oC/fan 180oC/Gas Mark 6. 
  • Line a roasting tin with foil and add the chicken breasts in a single layer then fold the edges of the foil up around the chicken to make a dish. 
  • Mix together the honey, mustard and peppercorns with 1 tablespoon of vinegar, 1 tablespoon of oil and a little salt then spread over the chicken, turning to coat both sides thinly.
  • Roast for about 25 minutes until golden brown and the juices run clear when chicken is pierced with a knife in the centre.
  • Crush half the raspberries with a fork then mix with the remaining vinegar and a little salt and pepper then whisk in the remaining oil. 
  • Sieve to discard the raspberry seeds. 
  • Add the salad leaves to a serving bowl, toss with the dressing then sprinkle with the remaining raspberries.
  • Cut the hot chicken into thin slices, toss through the salad, drizzle with the juices from the foil then sprinkle with the chopped herbs if using and serve immediately




Credits : Seasonal Berries


Friday, 24 February 2012

Honeyed Turkey and Avocado Salad with a Yoghurt Mint Dressing ...



A healthy, tasty salad, cram-packed with superfoods!

Watercress is both full of vitamin C and abundant in minerals including folate, iron, zinc, magnesium, calcium and potassium.

It has been dubbed the food to keep you looking young!

Avocados are brimming with essential nutrients, including potassium, B-vitamins and folic acid. They also act as a so-called nutrient booster; so when eaten with other foods, avocados enable the body to better absorb cancer-fighting nutrients!

Finally honey acts as an antioxidant, a substance that can prevent the effects of free radicals!

What’s not to like about this salad?

Prep time: 10 minutes

Cooking time: 10-15 minutes

Serves: 2

Ingredients

  • 4 tbsp TOTAL Classic Greek Yoghurt
  • 300g turkey breast
  • 2 squirts of low calorie olive oil spray
  • 1 tbsp honey
  • 1 tbsp mint sauce
  • 1 large bag watercress
  • 1 avocado, diced

Method

  • Dice the turkey breast and fry in the low-cal oil until golden (approx. 5-10 minutes).
  • Add the honey to the pan and toss to glaze.
  • Mix the Greek yoghurt and mint together and season to taste.
  • Divide the watercress, turkey and avocado into two portions. Drizzle with a generous coating of yoghurt dressing.

Chef’s tip:

  • For added crunch, sprinkle the salad with crispy croutons and finish with some fresh herbs.

Nutritional Information

403 Calories
42g Protein
21g Fat
6.5g Saturated Fat
12g Carbohydrate
11g Sugar
0.5g Salt

About this post -

Recipe and photo credit by Total Greek yoghurt

Tuesday, 24 January 2012

Mozzarella Treasure Hunt Salad...



Ingredients

  • 300g selection of organic fresh crispy salad leaves – beetroot leaves, rocket and little gem
  • 250g organic buffalo mozzarella ciliegine (small cherry-sized balls)
  • 50g seedless red grapes
  • 50g orange-fleshed melon
  • Half ripe avocado
  • 25g walnuts
  • 25g pine kernels
  • 1 parge slice sourdough bread
  • 1 tbsp mostarda di frutta (an Italian condiment consisting of fruit preserved in a mustard-flavoured syrup)
  • 30ml extra virgin olive oil
  • 2tbsp freshly squeezed
  • Lemon juice
  • Half tsp honey

Method

  • Lightly toast the sourdough bread and cut into cubes
  • Carefully fry the walnuts and pine kernels
  • Then all you need to do is assemble your ingredients and scatter them through a generous helping of salad leaves.
  • I prefer to assemble rather than toss the salad, as you can be a bit more precise and concentrate on the presentation.
  • But in the end it’s your salad, so just enjoy it!
  • Serve in lovely wide, white dishes with a simple dressing of the best-quality organic


About this post-

Recipe and photo credit by- Why I Love Organic


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