Try chopping some paprika or peppers and sweetcorn into your coleslaw
It’s not flashy, but it didn’t turn out half bad
Lettuce, chives, tomato, grapes, green olives and basil
Shred the lettuce and the basil leaves and chop the chives and paprika
Mix together with the tomatoes, grapes and green olives
Cube some good quality cheese and add
Top with a dressing of your choice and sprinkle the basil flowers over
Dish up. I had ice tea, but then I always have ice tea.
Soft lettuce and chives
Aubergine and walnuts
Steak or another pan fry cut
Ketjap manis (Indonesian sweet soy sauce) or balsem vinegar
Mixed herbs, rosemary, thyme and parsley will do
Garlic, if you are a fan
Pan fry the steak
Slice the eggplant and fry in the same pan
When your meat is done, take it out and finish cooking the aubergine to take on the flavour left in the pan
Cut the aubergine smaller and slice the steak
Shred the lettuce, chop the chives and slice the radishes while the meat and eggplant are cooling
Mix everything together and add the walnuts
If you have juices left in the pan, add them to the salad together with olive oil, ketjap manis or balsemic vinegar and the herbs.
Mine was only a small salad for one, make as much as you need to feed your people.
I had cooked spaghetti, – perhaps rice noodles will be even better.
Add vinaigrette (mine was olive oil and lemon juice) quite a bit.
Cooled cooked diced aubergine. If you made moussaka earlier the week and did extra aubergine, you’re set 🙂
If you didn’t, dice some aubergine and fry in a hot pan with olive oil. I add some sunflower oil to increase the temperature at which the oil becomes saturated.
Purple oakleaf lettuce – add
Pesto – a spoonful. It gives that lovely parmesan taste. You can grate extra parmesan over if you wish.
I forgot to put the asparagus in, but it will add another dimension.
The French like to support local industry. The salt is from the island of Noirmoutier where it is harvested by hand – the traditional method.
I bought it there. What a lovely drive over the seabed for 4 kilometers at low tide on the passage du Gois! Everyone is out harvesting seafood between the tides. And fortunately they have a bridge now so you don’t have to stay for 12 hours before you can get back to the mainland.
Although you’ll probably want to. There was such a chilled summer holiday atmosphere when I was there, I would have like to stay quite a bit longer!
Just a turn of black pepper will make it complete.
You can’t see the carrots very well on this photo, but I wanted to get the cathedral in 😉
I put some walnuts in the carrots, try it some time. The potato salad has some purple onion in and the olives are stuffed with achovies. The serano ham they prepared for me in Spain.
Here is a better picture of the plate.
Someone is really going to have to paint that little rail soon..
The chickpea salad has thinly sliced radish and mache in. Sorry no idea what the English word for it is. I added some sesame seed and dressed it with olive oil and lemon juice. I flavoured the vinaigrette with curry. An easy choice as my hostess has some 6 different curry powders on her spice rack.
Mix with fork
If you ask me avo would be good in that salad..
Its been a long time since we had a good salad recipe so here we go.
Half a green cabbage – shredded
4 green apples – grated
3 fresh or 5 preserved peppadews – shredded
a handfull of currents
2 tablespoons sesame seed
yoghurt – unflavoured, a few good scoops
Grate the apples directly into the cabbage and add the yoghurt immediately. Cabbage is alkalizing and will prevent the apples turning brown together with the yoghurt. It you keep the salad till tomorrow the apples will still be green.
Mix the peppadews and currents in
Dry roast the sesame seed in a pan till the flavour releases.
Finally mix the sesame seed hot into the salad to spread the flavour.
PS – Cabbage is a great mate for chili or hot curry. If you chew a raw shred of cabbage it takes the burn away because it alkalizes your mouth, so neutralising the acid that burns it. Moroccan cooking often offers a sideplate with bread and a few shreds of cabbage as an accompaniment to chili.
Pasta – al dente 3 cups
Grana Padano / Parmisan cheese – shaved enough
Olive oil – enough
Sundried tamatoes 12
Olives 200 g
Shredded basil – hand ful
Lettuce equal to basil
Spring onions – leaves 15
Tabasco 15 drops
More cubes of cheese if you like