Summer is definitely here with 30 degree celcius heat yesterday. I made this salad for a Christmas gathering and it is such a winner. The blanched vegetables along with roasted capsicum and almonds give texture and sweetness. And then when you combine an amazing dressing of blended basil it is so tasty. … [read more]
Smoky chipotle and bean soup
I have been yearning for this soup all week! The rain and cold have arrived and it's definitely feeling time for something that deeply warms and nourishes. The combination of flavours here is OUTSTANDING!! Chipotle chillies are mild and smoky used in Mexican cooking and absolute magic happens with the combination of cumin, ginger, smoked paprika and fresh coriander. Those who have tried this soup … [read more]
Summer greens with herbs and hazelnuts
A few months back in Summer I discovered this gorgeous salad. Herbs and toasted nuts just lift vegetables in such magical ways, which I adore. And the salad can keep well in the fridge so saves you on making lunch the next day- just add some feta cheese, tuna, salmon or smoked chicken.Ingredients for salad500g Asparagus cut in 2 diagonally 200 g Snow peas / … [read more]
Lentil and Vegetable Soup
Leaves are turning gold and the mornings are darker as we head into Autumn. And after enjoying salads during the Summer months I now start yearning for warming soups at lunchtime. Pumpkins and parsnips are some of the seasonal produce at the Farmers Market in Lyttelton were we shop each week for all our groceries. There are still courgettes and green beans in season, so lovely to combine with the … [read more]
Roast Vegetable Salad
Whether it's warm or cold outside, I love Roast Vegetables, especially as a salad. Once roasted, they can store in the fridge for a good 3 days. Then just easily warm enough for lunch or dinner and serve with your favourite green leaves (thinking spinach, rocket, musclun). Here I have added almonds and some pieces of Italian style cheese from our local farmers market. But I also love grilled or … [read more]
Salsa~salad or side
I am in love with mint and it is taking over my garden, so a great ingredient to use lots of. I can't get over how much freshness and zing it adds to foods and drinks. It seems many recipes have forgotten about the herbs, but they transform a dish. So when I tried this salsa for the first time I was blown away by what the mint did for it. You've got to try it!The Salsa will keep in the fridge … [read more]
Omelette~bursting with colour
This omelette makes a great breakfast or lunch or equally a great dinner! Eggs are rich in protein and when combined with vegetables, give sustaining energy. So an omelette at breakfast sets me up for the day really well. And best of all, it tastes amazing!Ingredients2 eggs 1 TBS water grind of salt and pepper 2 handfuls of green leaves e.g. spinach, kale, … [read more]
Quinoa Tabbouleh
Tabbouleh salad is a great base for lunch or in a pita pocket bread or to complement a meal of kebabs, tzatziki yoghurt dip and green salad.Usually tabblouleh is made with cous cous or bulghur wheat which are both made from wheat grain. I’m making it here with quiona (pronounces keen-wa) grain. This makes the salad gluten free and suitable for Low FODMAP diets. Quinoa is from South America and … [read more]
Raw Energy Salad
I love salads in Summer and the amazing colour and taste of this one especially. This keeps in the fridge for at least 3 or 4 days and still tastes great.Ingredients¼ red cabbage 2 raw beetroot 6 small or 3 large carrots Salad dressing e.g French or Balsamic or Pomegranate juice based dressings are all good with this salad.MethodFinely slice the cabbage. Grate the … [read more]
Summer Lunch
What am I making for lunch this week? Here on the table are lovely green leaves, Bruschetta topped olive oil, goat feta, tomato and basil, Raw Energy Salad and Quinoa Tabbouleh. Plus a Fresh Herb Mayonnaise and French Salad Dressing.I like to have easy-to-prepare lunches for the week ahead. It’s summer here in New Zealand so I make 2 salads on Sunday that keep well and store in the fridge. So … [read more]