Potato Salad with Tomatoes and Hollandaise Dressing

My Ooooby box several months ago came with little purple Maori potatoes. I kept them and sprouted them ready to grow my own. While these and my jersey bennies were not all that successful I did manage to get this salad out of them along with tomatoes from my garden.
A great alternative to my usual potato salad.














Potato Salad with Tomatoes and Hollandaise Dressing

Ingredients

15-20 small new potatoes

15-20 red and yellow cherry or grape tomatoes, halved

1 large handful of fresh basil, coarsely chopped

10 black olives

Kosher salt and freshly ground black pepper, to taste

Horseradish Dressing

2 egg yolks

2 teaspoons lemon juice

1 teaspoon kosher salt

¾ cup canola oil

1 tablespoon prepared horesradish

Instructions

1. Place the potatoes in a saucepan with just enough cold salted water to cover. Bring to a boil then reduce to simmer for 15 minutes.  Test with a small sharp knife. If the potatoes fall off the knife, they’re done.
2. Drain and set aside to cool.
3. To make the horseradish dressing, whisk the egg yolks, 2 teaspoons lemon juice, and 1 teaspoon salt.   Slowly drizzle in the canola oil while whisking nonstop until the mixture begins to emulsify.  Continue to whisk in the oil until mixture has achieved a thick, mayonnaise-like consistency. Whisk in the horseradish and, if necessary, season with additional salt and pepper.
4. Combine the tomatoes, olives
   and basil in a large serving bowl.
5. When the potatoes have cooled, transfer them to the serving bowl.  Pour the dressing over them and toss with your hands to coat with the aioli.  Serve.

White Bean Salad with Haloumi, Asparagus and Seared Tomatoes

I have had haloumi in the fridge for ages and really needed to use it and wanted a recipe with asparagus  since it is in season at the moment. This recipe was pretty easy to make and the end result was good.
I'd use more lemon next time and make sure the haloumi is served at room temperature. I served it cold from the fridge which was not ideal.





White Bean Salad with Haloumi, Asparagus and Seared Tomatoes

Ingredients

• 1 1/2 C of cooked white beans (or a 400g can, rinsed and drained)
• 1/4 C roughly chopped fresh mint leaves
• 1/2 tsp lemon zest
• 1/2 Tbsp freshly squeezed lemon juice
• 2 Tbsp extra virgin olive oil
• 6 asparagus spears, woody ends removed
• 6 cherry tomatoes, halved
• 100g haloumi cheese, drained and sliced

Method

1. In a large bowl combine beans, mint leaves, lemon zest, lemon juice and 1 tablespoon of olive oil and toss to combine. Divide among 2 serving plates.
2. Place asparagus and cherry tomatoes on a large plate, coat with ½ a tablespoon of olive oil and season with salt flakes and freshly ground black pepper.
3. Heat remaining oil in a large pan over a medium heat. Add sliced haloumi and fry for a couple of minutes, turning halfway through, until golden on either side. Remove haloumi from pan and place onto a paper towel to drain. Add asparagus spears and cherry tomatoes to the hot pan and cook, turning occasionally, for 4-5 minutes or until asparagus is bright green and just beginning to char.
4. Place a few haloumi slices, asparagus spears and cherry tomato halves on top of each portion of white beans, and serve with a lemon wedge to the side.

Refrigerator Cucumber Salad

As summer nears I'm on the look out for salads. This one appealed because it lasts in the fridge for up to 2 months...if it has the chance.
Our evening meals in summer are usually eaten outside and usually have a variety of salads to select from so this will be ideal.

I used my mandolin to slice the veges thinly - it was really quick and easy.
I only made a half recipe, but this made a lot.









Refrigerator Cucumber Salad

4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green bell  peppers (or color of your choice) 1-tbsp salt 2-cup white vinegar (I used apple cider vinegar) 1 1/2-cups sugar (I missed this out altogether) 1-tsp celery flakes 1-tsp red pepper flakes (I used chilli flakes) Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) Pour mixture over cucumbers,  store in refrigerator. Will keep up to 2 months Makes 2 quart jars- amount will differ based on the size of your veggies. I made mine with fresh from the garden so they may have been smaller than store bought.

Quinoa Salad with edamame, corn and capsicum

I have been using Quinoa as a substitute for rice, pasta and couscous as often as I can due to the high nutritional quality of the quinoa. Its pretty easy to cook and is a great base as a salad.

I always cook my quinoa with stock - usually chicken. The ratio is 1 cup of quinoa to 2 cups of liquid. Cook for about 20 minutes at a simmer, watching near to end to make sure it doesn't boil dry.
Allow to cool and then add vegetables.

I added frozen edamame bean and frozen corn and
chopped capsicum. To add interest a stirred through about 2 teaspoons of black sesame seeds.
The quantities are really what looks and tastes right - a good excuse to taste as you cook!

I made a dressing with half a cup of olive oil, the juice of two limes and toasted and ground cumin seeds.

Simple, easy, quick, tasty and healthy.

Coleslaw With An Asian Twist

This recipe was promoted as 'Crack Slaw' because it is so addictive. It was pretty good and worth a try for a coleslaw with a difference.
I'd also consider adding coriander to this dish next time.
I bought flat udon noodles, the original recipe used what I would call '2 Minute Instant Noodles' - they might be worth a try next time. I found the noodles a bit too hard until the dressing softened them.
This was great the next day...and the next day. The flavour seemed to change as the days passed.

Crack Slaw (Asian Cole Slaw)
1 bag cole slaw mix (14oz, or just shy of 400 grams of shredded cabbage and carrots, mixed)
5 scallions, sliced (spring onions)
3 tablespoons butter
2 tablespoons sesame seeds
1 cup slivered almonds
1 package ramen noodles (minus the flavor packs)

dressing:
1/2 cup veg oil
1/4 cup sugar.. i would not add all of that at once.. try half then add to taste.. when it’s too sweet it’s not as crack-like
2 tablespoons soy sauce

throw the sesame, almonds, crunched up ramen noodles and into a pan with butter.. cook till golden
let cool… add mixture and scallions to coleslaw .

I've found a couple of cucumber recipes on Pintrest that I liked the look of. They were pretty simple but had enough 'interest' to make them more appetising than a plate of sliced cucumber.
I especially liked the 'asian' influence in this one where the cucumber is almost pickled.
Once again my trusty mandoline made this really quick to prepare.
I let the cucumber for about an hour to drain the liquid out...it just kept coming.
I'll make this one again. It looked really good with the black and white sesame seeds on it.

Japanese Cucumber Salad

Serves 4 to 6 as an appetizer

• 4 Kirby cucumbers or 2 large cucumbers
• 1/2 tablespoon salt
• 1/2 cup white rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons white sugar
• 1/2 teaspoon white or black sesame seeds, or a mixture of both

1. Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.
2. In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
3. Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature 

Mediterranean Quinoa Salad

I'm always on the look out for quinoa recipes - healthy, good minerals, fibre etc. Often the recipes I find are just variations on those I already have.
I liked the look of this one because it had olives in it...I love olives.
I'm quite pleased with the result although it was a bit wet with dressing. I;d probably reduce the quantity next time.




Mediterranean Quinoa Salad

Bring to a boil over low heat:

1 cup quinoa
1/2 tsp salt
1 1/2 cups water (I use 2 cups of water (or chicken stock)  to 1 cup of quinoa)

Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.

Remove from heat and add:

2 diced tomatoes
1 cup diced bell peppers
1 cup diced cucumber
1 cup chopped kalamata olives
1/4 cup chopped green onion (spring onion - I used 2-3)

Toss everything together with the Lemon Oregano Dressing.

Lemon Oregano DressingWhisk together well:
1/4 cup extra virgin olive oil
2 tbsp honey
juice and finely minced zest of one lemon
2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
1/2 tsp kosher salt
1/2 tsp black pepper

Red Capsicum, Orange and Olive Salad

This salad is easy to make and goes really well with Spanish Orange and Rosemary Chicken.
I prepared the dressing and roasted the capsicums the day before

Dressing
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 clove crushed garlic
1/2 tsp ground cumin
1/2 tsp salt

Salad
3 red capsicum, roasted, peeled, deseeded and sliced
2 large oranges, peeled, halved and sliced
1 small red onion, thinly sliced
3 tomatoes, sliced
1/2 cup green olives
2 tbsp chapped flat leaf parsley

To prepare the dressing, combine all ingredients and set aside until required.
Place the capsicum, oranges, red onion, tomatoes and olives into a salad bowl. Add the dressing and toss gently. Sprinkle with chopped parsley.

Quinoa - my new super food

In an attempt to get more healthy I am determined to find a recipe or two for Quinoa that are really nice. From everything I read about it, it really is a fantastic alternative to rice, couscous and pasta. I'm not sure the rest of my family will agree however.

"Quinoa is quite literally the greatest food. Ever. It is the only plant-based food that has all of the essential amino acids. NASA has declared it an essential staple food that will be used on the first manned mission to Mars."

"The nutrient composition is very good compared with common cereals. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron." Wikipedia

I tried a salad the other night where I cooked the quinoa with stock and added sautéed mushrooms, capsicum, onion and garlic...a bit of an experiment but it was fine.

Tonight when the rest of the family had pasta, I had quinoa. This recipe is one I found after pouring over loads when I googled 'quinoa recipes'. I like the fact that the veges are raw so therefore don't loose their nutritional value.

It was really nice. Fresh, crispy and healthy. I will make it again.

I'm keen to hear any recipes anyone out there might have!

Colourful Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups Water
• Salt
• 1 carrot peeled and grated
• 1 red pepper seeded and diced
• 1 Cucumber washed and sliced (I used about half and diced it)
• 6 grated radishes (we have way to many needing to be eaten)
• 3 green onion sliced thinly
• 1 bunch Parsley chopped (I used coriander)
• The zest and juice of 1 Lemon
• ¼ cup Olive Oil (I used about 1/4 of a cup)
• Salt & Pepper 

Method

1. 1Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes.
2. 2Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done (and cooled), add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.

Couscous Salad - Recipe

I use couscous a lot. It is an extremely quick and easy side dish to accompany a meal in a hurry. It is great as a replacement for rice as part of a dish.
I often make extra and serve it hot one night and then make it into a cold salad the next day. It is also a great way to use up roasted or grilled veges as part of a salad.

To make the couscous I use stock instead of boiling water as this really adds a heap of flavour to it as a hot or cold dish.


Basic Couscous Recipe
1 cup of boiling or very hot stock (I usually do it in the microwave for about 3 minutes)
1-2  teaspoons of butter or oil

1 cup of dry couscous

Microwave stock and butter/oil until very hot.
Stir in dry couscous for about 30 seconds.
Cover tightly and leave for about 5 minutes to absorb the water.

To serve, fluff up and separate the grains with a fork.


Cous Cous Salad Ideas...
I often just use a pre-made salad oil to dress the couscous salad
• Roasted veges chopped with feta cheese
• Orange segments, cherry tomatoes and spring onion
• Tomato, olive, red onion and feta
• Smoked chicken, pine nuts and spring onion

Simply Fennel - Recipe

I'm a real fan of simple good quality ingredients and simple recipes...

Last night our Oooby box had fennel in it. While I love it, my attempts at cooking it in the past have made it a vegetable that does not rank in the most popular in our house.

We were recently served a really simple fennel salad when we had dinner at a friend's home...simply marinated in a lemon oil.

I gave it a try (well I made my interpretation of it) last night and it tastes great.

Fennel with Lime Infused Avocado Oil

Fresh Fennel (washed and with any dirty or blemished parts removed)

Lime Infused Avocado Oil

Maldon Sea Salt

Use a vegetable peeler to slice all of the white fleshy part of the fennel.

Dress with oil and add a little salt to taste.

Leave overnight for the flavours to infuse.

(I wondered if a squeeze of fresh lime might add a wee bit of zing to it too)

Simply Fennel - Simply Delicious!

More to Japanese Food than Sushi - Daikon Radish Salad Recipe

This week's Oooby Box contained a few challenges...one was Daikon Radishes. The whole appeal of getting a box of fruit and veges delivered is forcing me to experiment with new things rather than sticking to the tried and true.

This salad was amazing. Incredibly easy, a real Japanese flavour and I'm sure incredibly healthy too. It's just a shame I didn't have more family here to appreciate it.

Ok the photo is from the internet...the finished product wasn't hugely attractive.

Daikon salad with Wasabi dressing – serves 8

2-3 cups grated daikon (peeled)

2 cups grated carrot

1 pear, peeled and grated

1 Avocado, peeled, destoned and diced

Dressing

1 teaspoon grated fresh ginger

½- 1 teaspoon Wasabi paste

1 tablespoon soy sauce

1 clove garlic, crushed

1 tablespoon rice vinegar (or white vinegar)

1 teaspoon sesame oil

3 tablespoons rice bran or vegetable oil

2 tablespoons lemon juice

Place grated daikon in a sieve and sprinkle over a teaspoon of salt. Stand for 30

minutes then squeeze out any excess liquid. Place in a bowl with the remaining

salad ingredients.

Mix all the dressing ingredients together and toss through the salad just before

serving.