Eve's Salad

Eve's Salad - Taken inexpertly with my i-phone

Warm fig and pomegranate salad

This ticked all the boxes for me when I took it along to a  friend’s  ANZAC Day BBQ ,which actually turned out to be a fabulous dinner party!!   Luckily I had chosen an elegant salad rather than “Diggers Delight”.   

OK,  so why did it tick the boxes, you ask?

 

·          The pomegranate dressing has an interesting  flavour due to my new 'must-have in the frig’,  Pomegratate  Molasses.  ("Molasses…  Molasses… it's icky-sticky goo,    Molasses… Molasses…  it al-ways stick -to -you").   No,  this is not your usual molasses.  It adds a complex but not too sweet flavour to many dishes.

     Pomegranate seeds add an interesting crunch as each little seed explodes in your mouth.

 

·         The warmed figs – I love figs in every form and have happy memories   when G and I stole  them  from an ancient tree in the garden of a long deserted villa.  They were firm,  sweet  and were warmed by the Tuscan sun;  I felt like Eve.  Perhaps Adam and Eve ate a fig and not an apple which makes  sense since they were wearing fig leaves.  So the BBQ’d  warmed figs hit a high note with me.

Here it is...  for 4 servings

Eve's salad

 4 large ripe figs cut in half .  Brush or spray cut side with olive oil.  1 pomegranate - cut in half.  With a citrus juicer, juice one half to yield 1tbsp juice after removing some of the seeds to retain with seeds from other half. 
70g goats cheese or Danish feta crumbled
DressingCombine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice and a squeeze of lemon juice
Season with salt & cracked pepper

To serve     Combine  50g rocket leaves with a handful of  basil.  Just before serving, warm the figs through , cut side down, on a BBQ.  Add figs 

     and cheese.  Drizzle with dressing and scatter with pomegranate seeds

 

 

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

All Hail Kale

All Hail Kale

Here is how two Donnas  prepared this healthy vegetable which is significantly challenging other leafy greens.

 

Donna Hayes  - Kale & lentil salad

 

Kale and lentil salad

1 tbsp olive oil

3 garlic cloves, sliced

300g kale, trimmed and roughly torn

1 x 400g can lentils

300g fennel, shaved

180g feta, crumbled

1/2 cup mint leaves

1/2 cup basil leaves

 

Heat oil in nonstick fry pan over high heat - add garlic and cook for 30 seconds or until golden, add kale and cook for 2 to 3 minutes until just wilted.  Place in a bowl with the rest of the vegetables, season with salt & pepper, combine with the dressing,  and top with feta.

 

Dressing

Combine the following

1 eschalot - finely chopped

1/3 cup red wine vinegar

2 tbsp olive oil

1 tsp brown sugar

sea salt & cracked pepper

 

Clara - it's Donna from Milwaukee, USA. 

We share a passion of cooking and for fresh food.  I enjoy your recipes and ideas and I know you love healthy food.  I made something tonight I think you would love.  Try it and let me know what you think.

 

Kale salad with cucumber and green onion dressed with an asian dressing.

I just chopped kale, put it in a large bowl - massaged the kale for a few minutes to wilt it, then tossed it with thinly sliced cucumber, green onion and a little chopped chilli.  The dressing was Asian style made by combining equal amounts of Thai fish sauce, sweet chilli sauce and lime juice with a few drops of sesame oil added.  Chopped peanuts can also be added to add crunch to this delicious easy salad. 

 

Thanks Donnas

 

 

Pomegranate seeds add colour and crunch

Lovely fresh and simple salad with the added colour and crunch of pomegranate.

Pomegratate, feta, herbs & walnut salad
Serves 4 

2 pomegranates
200g feta (I prefer Danish)
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
2 handfuls of spinach or rocket leaves
Lrg handful walnuts - roasted
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
Salt
Dressing - Combine vinegar, oil and salt.  Roast walnuts in oven until crisp.

Break open pomegranates and remove seeds. Crumble feta  into largish pieces.  Combine cucumbers, onion and herbs in a large bowl. Toss with dressing then add seeds feta and roasted walnuts.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Slim Down

I know all the buzz this fall is about the flare, but I still love my skinny jeans. They just suit me and judging by our customers, skinnies suit them also. I mean what is better than tucking a pair into your favorite boots and topping them off with a great sweater. Done right anyone can wear a pair of skinny jeans. It's just all about proportion. I like a tunic sweater belted and a pair of boots with a 2 inch heel with mine. I'll wrap a big scarf around my neck and Paris here I come. Yesterday this mother daughter trio came in the store and honestly Mom looked as good as the girls. She had on a black sweater  belted and accessorized with a pair of skinnies tucked into a great pair of boots. Everything was right in style, age appropriate and we were all looking. Of course it never hurts to be in great shape and that's where the slim down part comes in. I'm really working hard at being in the best condition possible for someone on medicare. Yes for health reasons and vanity as well. I have been buying up all the Jane Fonda tapes I can get my hands on and pulling all the weights out of storage. I have to say it's working and I feel great. All these delicious salads on this blog make it a lot easier and add some glamour to my dinner table. Tonight I'm planning on serving the zucchini pumpkin salad with a nice light white wine. Candle light will be the perfect lighting for me.

Variation of couscous salad is a pearl of a dish

Hi there
I served this simple variation of the original recipe to my daughter who loved it. I substituted the olives with preserved lemon (2 halves - sliced) and used Israeli (pearl)couscous which has larger grains and requires a longer absorption method  of cooking.  Below is a more traditional recipe of this versatile dish.

Israeli (pearl) couscous has a lower GI rating
and requires longer cooking using the absorption method.

Variation using Israeli couscous and preserved lemon



Versatile couscous salad

Couscous with Almonds and Olives
My authentic Moroccan book tells me that couscous is the most typical national Moroccan dish where the skilfully rolled semolina is the basis of several spicy dishes as well as hot and sweet ones.

Do you know that it is actually rolled semolina which in Morocco, is often done by hand?  The grains are rolled literally in the palm of the cook's hand. The cooking process is complicated and time consuming so it is best to stick with the packet variety which is actually precooked.
It should be fine, regular, separate and never sticky. After you have poured the boiling stock over the grain (one cup for one cup of grain) stir once or twice, then set aside for 10 mins so the couscous can absorb the liquid, then fluff up with a fork.


Anything goes with this versatile dish - in a tasty tagine of fish, meat, poultry or vegetables or as a side dish such as the following Couscous Salad with Olives and Almonds. Once you get the idea, you will find your own unique combination but when in doubt throw in some olives, almonds or cashew nuts, preserved lemon and coriander. Pumpkin is another favourite, as are chickpeas, and raisins or sultanas add a touch of sweetness. Saffron is often added for colour and subtle aroma

Couscous Salad with Olives and Toasted Almonds
1  2/3 cups couscous
Same amount of boiling stock
About 15 black pitted olives
1/4 c flaked or slivered almonds, toasted in oven until slightly brown
4 tbsp olive oil
1 tsp lemon juice
Chopped fresh parsley and coriander
Good pinch cumin and cayenne pepper


Prepare couscous as above, blend olive oil and lemon juice, add rest of ingredients.
Serve warm or cold.

Happy rolling! 
Cheers Clara

Deep fried Mars Bar V zucchini and pumpkin salad with feta

Hi there
We've been away for a weekend to Nelson Bay, about 3 hours north of Sydney.  G & I  played 9 holes of golf one day, accompanied by kangaroos on the green.  They didn't budge, until an unexpectedly accurate shot of mine hit the largest one, so I moved on quickly.

Nelson Bay Golf Club enhanced by wildlife; kangaroos,
 wallabies, and a vast range of bird life. 
We even saw a koala.




Did we eat this?  No, but we were fascinated by this sign and
wondered how many people it attracted from a cuisine point of view.



Zucchini and Pumpkin Salad with Pinenuts

What we did enjoy was the light lunch of Zucchini and Pumpkin Salad,
 on the way home at the Brookland Pub, as we listened to live music
 and enjoyed some lovely (late) spring weather,
 where this simple dish somehow hit the spot.

Serves 4

400g/12oz butternut pumpkin, deseeded, peeled, cut into wedges
3 medium zucchini cut into thickish slices

2 tsp olive oil
250g / 8 oz pkt baby spinach leaves or rocket leaves

200g feta  - preferably a softer variety than greek such as Bulgarian or South Cape Tasmanian
 1/2 cup toasted pine nuts - toasted in oven or in pan

Dressing

1 tbs fresh lemon juice

1 tbs honey

2 tbs extra virgin olive oil

2 tsp wholegrain mustard

Handful basil and/or flatleaf parsley (or your own preferred herbs)

Process until smooth to form a dressing, season with salt and pepper.

Preheat oven to 220 C/400 F.   Line a baking tray with non-stick baking paper - place pumpkin and zucchini in a single layer on the lined tray and spray with olive oil.  Season with salt and pepper.   Bake, turning once during cooking, for 25 minutes or until golden brown then cool.

To serve, place the pumpkin, zucchini, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined - crumble over the fetta.
Serve immediately. 

Enjoy the video of our walk around Shoal and Nelson Bays.

 

Debate still raging as to what is included in Salad Nicoise.

This was the salad we had in Bordeaux which changed
my thinking about Salad Nicoise

Hi  there
I know the debate still rages re what should be included in a Salad Nicoise.  Having had the incredible experience of french salads, I am humbled re even making a suggestion.
However, moving on, the above photo included a delightful combination. 

The recipe below, features tuna but! ......  it can be salmon and (maybe) doesn't have to include egg.

Clara
Well , when I was in France I think my name was Claire, as I definitely felt French.

For 4 serves

16 chat (baby) potatoes, halved - brushed with olive oil and seasoned with sea salt and cracked black pepper
8 cloves garlic, skin on
4 x 175g tuna/salmon steaks
4 tbsp capers, rinsed
1/4 cup  olive oil
2 tbsp white wine vinegar
200g  / 7 oz green beans, trimmed and blanched
1/3 cup  small black olives

This is tuna but do your own thing

A variation with salmon instead of tuna. 
Rocket was added as well.

Preheat oven to 180°C (350°F). Coat the potato with  a little oil and
salt and place on a baking tray with the garlic. Bake for 20—25 minutes
or until the potatoes are golden and garlic is soft.

Brush the tuna with a little olive oil and sprinkle with pepper. Heat a frying pan over
high heat. Add the tuna and capers and cook for 2 minutes each side or until the tuna is well seared.  Or BBQ the tuna or salmon and add the capers to the final dish.

To make the dressing, squeeze the garlic from its skin and whisk together with the oil and vinegar
To assemble, place the potato, beans, olives and capers on serving plates. Top with the tuna and spoon over the dressing. Serves 4.

Asian Herb Salad is a huge success.



With  a wonderfully wild freshness due to the overuse of
delicate herbs, this is a definite Clara favourite. 

Hi there lovers of Asian Salad
Asian herb salad got the tick with key players at the birthday party.  It went perfectly with the first course of BBQ chicken skewers served Asian style.  See link below
 The wonderfully wild freshness  is achieved by massive overuse of delicate herbs along with an Asian dressing. 
Clara

Ingredients
250g / 8 oz rocket (arugula) leaves - (rimmed of excess stems (substitute any peppery lettuce)
125g / 4oz  each of mint, basil, cilentro leaves  (leaves picked from stems, washed and spun dry)
30g / 1 oz chervil if available
2/3 cup canned bamboo shoots - (preferably already cut into matchstick)

Dressing
2 shallots, peeled, halved, and finely sliced
l tbsp rice vinegar (or white wine vinegar)
l tsp sugar
2 tbsp extra virgin olive oil
1 tsp toasted sesame oil
1 tbsp mirin
sea salt and pepper

For the dressing, mix the shallots, rice vinegar, and sugar together in
a small bowl and set aside.
Trim any excess stems from the arugula, and pick the herb leaves from
their stems. Rinse and spin dry the arugula and herbs. Cut the bamboo
shoots into matchsticks.
To make the dressing, whisk the olive oil, sesame oil, mirin, sea salt, and
pepper together in a large bowl. Stir in the shallot mixture, then taste
and adjust the flavors.
Very lightly toss the arugula, bamboo shoots, and herbs in the dressing,
and serve, with chopsticks.

Link for chicken skewers belowhttp://fitinyourjeanscuisine.blogspot.com/2010/10/skewers-capture-finger-food.html

Pears marry well in peppery salads with stronger cheeses

Continuing my love affair with pears - whether it be the rusty-coloured beurre bosc, yellow-russet josephine to the winter nelis or honey pear.  The delicate sweet flavour of pears marries so well with peppery rocket and the stronger Parmesan or Roquefort cheeses. 
Clara

Pear, rocket and parmesan cheese salad

Pear, rocket and parmesan cheese salad

1 bunch rocket, trimmed
1/2 small green oakleaf lettuce, washed, dried
(If desired, you can use all rocket if you prefer
125g / 4 oz piece Parmesan, shaved

2 (about 250g/8oz) ripe pears (like beurre bosc, packham or williams). Peel, quarter and core the pear. Slice each quarter into three or four.

To make the dressing, place 2 tbsp olive oil and 1 tbsp cider vinegar or balsamic vinegar in a small bowl.  Add the pear and toss gently. Season with ground pepper.
When ready to serve place the rocket, lettuce and parmesan in a large bowl, add the pears with the dressing, and a sprinkle of salt and toss well. Serve immediately.

Witlof,  pear and  hazelnut salad with roquefort

Serves 4

Variation - Roquefort was unavailable so I bought Gorgonzola instead.
It tasted great but was too soft for the salad
so I rolled small portions in crushed hazel nuts

1 bunch rocket, washed and chopped
2 heads witlof - red if possible - or other bitter lettuce, separated, washed and dried
4 tbsp hazelnuts, roasted skin rubbed off and coursely chopped
1 tbsp chopped chives
250g/8oz Roquefort or other firm blue cheese (for crumbling)
1 clove  garlic  cut in half to rub the inside of the salad bowl
2 firm pears- about 300g  such as william or corella peeled, halved, cored with quarters cut into 3 or 4 slices.  Place in the salad bowl (which has been rubbed with the garlic) with 2 to 3 tbsp olive oil, 1 tbsp white wine vinegar and juice of 1/2 a lemon. Add ground pepper and toss gently.

When ready to serve, add witlof, rocket and hazelnuts to bowl with pears, season lightly with salt and toss gently.   Finish with crumbled cheese and a sprinkling of chives.

'Prawn, fennel & feta salad' ticks all the boxes to enable you to fit in your jeans.



Easy, tasty, healthy prawns with feta

Salads have blossomed into a whole new genre in the last few years.  They can be as simple as a bowl of crisp greens, served as a side dish or like this salad, can come into their own to be satisfying enough to serve for lunch with some crunchy bread, or as a starter. 


With the wonderful texture, flavour and colour of fresh, raw vegetables, 'Prawn & Feta Salad' is high in protein, low in fat and carbohydrate, with the added advantage of a low GI estimate, so it ticks all the 'fit in your jeans' boxes. 
Clara

 Prawn, fennel and feta salad
Serves 4 as a lunch salad
3 lebanese cucumbers, peeled, shaved into ribbons with a vegetable peeler
I baby fennel bulb, shaved
¼ cup fennel sprigs (the green ferny tops are full of flavour)
24   large cooked prawns, peeled, deveined, tails intact (choices here to buy or cook your own green prawns, which is what I do since it only takes a minute.)
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
2 tsp honey
small clove garlic, crushed
Sea salt and cracked pepper, to season
200g / 7oz  Bulgarian or Danish feta, or goats cheese, drained, crumbled

Divide cucumber, shaved fennel and fennel sprigs between 4 plates. Top each
salad with 6 prawns.
To make dressing, whisk or shake  to combine the oil, vinegar, honey and seasoning.  Drizzle over salad.
Sprinkle feta over each salad and serve.
 


Fennel - versatile and tasty

 Fennel has a delicious sweet aniseed flavour and is great served raw in salads, although it may be sauteed, stewed, braised, grilled.  It features prominently in Mediterranean cuisine, where bulbs and fronds are used, in side dishes, salads, pastas, and vegetable dishes.   The lovely feathery leaves are delicately flavored and similar in shape to those of dill.
The best way to slice it,  is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel,  first remove the harder core that resides in the centre before cutting it as finely as you can, or use a mandolin slicer.  

Nutrition and health benefits

The seeds, leaves, and roots of the fennel have been used as medicinal agents as far back as ancient China when it was widely acclaimed for its weight loss, anti-aging, and cosmetic capabilities - and still it today.
Used for congestion, conjunctivitis, stimulating appetite (which is why Italians serve fennel as an appetizer), and increases the flow of breast milk, it has also been used to treat colic in infants. Fennel also serves as prevention against muscle spasms and helps to relieve gas and an upset stomach. Fennel is an antispasmodic, diuretic, expectorant and stimulant.

Caper Vinagrette and grapes make this salad a sweet and sour success

 



Green salad with bocconcini, walnut & grapes with Caper Vinagrette

Lovely fresh salad includes sweet and sour flavours.

125g / 4oz walnuts - (roasted on a tray in oven at 220C/400F until beginning to brown )

4 large handfuls mixed salad leaves  - washed and dried

1 large handful red grapes - Cut the grapes in half and remove the seeds
1 lemon - sliced finely and cut into small pieces
extra-virgin olive oil
6  bocconcini - spray with olive oil and roll in 2 tbsp roughly chopped lemon thyme - slice thinly

Caper vinaigretteWhisk together
1/3 cup  olive oil
2 tbsp white wine vinegar

2 tablespoon capers with a little of the vinegar
freshly ground black pepper

Dress the salad just before serving.

Sensational salads play important role during holiday season

A typical Aussie Christmas Menu  will include simple and creative salads to accompany ham and cold turkey.  However, even if the temperatures soar and it is hot and humid, many of us still insist on a traditional hot Christmas dinner (usually served as a late lunch)  but this is often accompanied by salads.

More sensational salads tomorrow.  Great for post Christmas and holidays as well as enormous health benefits. Just leave out the creamy dressings and concentrate on the wonderful tastes of herbs and creative dressings. 
Clara
Mango and Avocado Salad
To serve 6



Tangy flavours great to accompany seafood

 1 large or 2 medium firm mangoes ,  sliced or cubed
2 medium avocados, sliced or cubed
Baby spinach leaves - 3 good handfuls

1 small red onion, sliced
1 long red chilli chopped(optional for some but not for me)
Toss mango and avo in asian dressing.  Immediately before serving add spinach and combine.

Asian Dressing
Equal amounts, say 2 tblesp fish sauce, lime juice and sweet chilli sauce.


Green Salad with Salsa Verde
Choose leaves of different colours - tear or leave whole.  Simply toss in dressing or add other salad ingredients of your choice such as cherry tomatoes, red onion, cucumber and avocado.


For Salsa Verde, pulse to a smooth paste:-
1/2 cups  flat leaf parsley or basil
2 cloves garlic
1  to 2 tbsp capers
1 anchovy fillet
1/4 cup extra virgin olive oil1
1/2 tbsp lemon juice
1tsp Dijon mustand
Salt & Pepper