Antipasto Pasta Salad

Ingredients: (Cheddar Corn Dip)

2 packages Refrigerated Linguine (9 oz.), prepared according to package directions
4 ounces salami, sliced
4 ounces roast beef, sliced
1 green      pepper, chopped
1/2 red onion, chopped
1 tomato, sliced
1/2 pound romaine lettuce, sliced
1/4 cup Freshly Shredded Parmesan Cheese (5 oz.)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup light Italian dressing

Instructions: (Cheddar Corn Dip)

Combine salami, roast beef, bell pepper, onion, tomato, lettuce, cheese, salt, pepper and salad dressing in large bowl. Toss with pasta until evenly mixed.

Peruvian Onion Salsa

Ingredients: (Peruvian Onion Salsa)

1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper

Instructions: (Peruvian Onion Salsa)

Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.

Honduran Chayotes in Creamy Green Onion Sauce

 

Ingredients: (Honduran Chayotes in Creamy Green Onion Sauce)

3 large or 4 medium chayotes, cut in halves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 can (12 fl. oz.)  Evaporated Milk, divided
1 cup chicken broth or water
1/2 cup Honduran crema, 1/2 cup  Media Crema or 1/2 cup sour cream with 2 tablespoons heavy whipping cream
3 green onions, sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt or more to taste
1/4 teaspoon ground black pepper or more to taste

Directions: (Honduran Chayotes in Creamy Green Onion Sauce)

Place chayotes in large saucepan; cover with water. Add 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook until tender when pierced, about 40 to 45 minutes.
Meanwhile, after 20 minutes of cooking chayotes, combine flour and 1/2 cup evaporated milk with wire whisk in small bowl until smooth. Warm remaining evaporated milk and broth in small saucepan over medium heat. Gradually stir in flour mixture. Cook, stirring constantly, until sauce comes to a boil and thickens slightly. Reduce heat to low; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in crema, green onions, parsley. Season with salt and pepper, adding more to taste.
Drain the chayotes; place on cutting board and remove seeds. Carefully cut into 1/4-inch slices. Place in serving bowl. Pour sauce over sliced chayotes; serve immediately.

Layered Mediterranean Tortellini Salad

Ingredients:(Layered Mediterranean Tortellini Salad)

1 package Spinach Cheese Tortellini (9 oz.)
1 package Whole Wheat Three Cheese Tortellini (9 oz.)
6 tablespoons bottled light Greek or Italian dressing, divided
2 cups whole cherry or pear tomatoes, cut in half
1 cup (4 ounces) crumbled feta cheese
1/2 medium red onion, thinly sliced
1/2 cup shredded fresh basil
1 1/2 cups sliced cucumber
1 can (13.75 ounces) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)
1 can (6 ounces) pitted whole ripe olives, drained (about 1 1/3 cups)
Ground black pepper
1/2 cup Freshly Shredded Parmesan Cheese (5 oz.)

Instructions:(Layered Mediterranean Tortellini Salad)

PREPARE pasta according to package directions; rinse in cold water then drain well. Place spinach tortellini in one bowl and the whole wheat tortellini in another bowl. Add 2 tablespoons salad dressing to each bowl; toss gently to coat.
PLACE tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with all of spinach tortellini, feta cheese, red onion and basil; drizzle with remaining 1 tablespoon salad dressing. Top with all of the whole wheat tortellini, cucumbers, artichokes and olives. Cover; refrigerate for at least 1 hour before serving. Season with pepper; sprinkle with Parmesan cheese before serving

Zesty Potato Salad

Ingredients: (Zesty Potato Salad)

Instant Nonfat Dry Milk
1/4 cup water
1/4 cup Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 lbs. red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
2 cups green beans, cut into 1-inch pieces, blanched
1 cup chopped red bell pepper
1/4 cup sliced green onions

Directions: (Zesty Potato Salad)

COMBINE dry milk, water, mustard, salt and black pepper in small bowl until well mixed. Combine potatoes, green beans, bell pepper and green onions in large bowl; add milk dressing and toss well to coat. Serve immediately or refrigerate. Serve over lettuce leaves, if desired.

Vegan beetroot Carpaccio


Ingredients: (Vegan beetroot Carpaccio)

 

8 medium beetroots, a mixture of colours looks wonderful

2 lemons

a small bunch of fresh dill, finely chopped

1 red onion, finely chopped

2 tsp caster sugar

2 tbsp olive oil

1 tbsp capers, drained and rinsed

Instructions: (Vegan beetroot Carpaccio)

 

 

Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside.
Finely grate the zest of one of the lemons and squeeze the juice from both, passing it through a fine sieve to ensure no pith or pips remain. Add to a bowl with the dill, onion, sugar, olive oil, capers and 1 teaspoon of salt. Whisk all of the ingredients together until fully amalgamated.
Run the beetroots under a cold tap and gently slide off the skins (they should peel off easily). Trim the tops and bottoms from the beetroots and discard. Then, using a mandolin or a sharp knife, slice the beetroot into very thin rounds.
Arrange the beetroot slices on a serving platter or individual plates and spoon over the dressing, letting it sink into every crevice of the beetroots. Cover with cling film and chill in the fridge for at least 2 hours before serving.

Puy lentil parsnip and walnut salad


Ingredients: (Puy lentil parsnip and walnut salad)

 

6 parnsips

1 litre vegetable stock

250 g puy lentils

1 bay leaf

50 g walnuts

2 tbsp olive oil

For the dressing:

3 tbsp walnut oil

1 tbsp red wine vinegar

2 tsp runny honey

1/2 tsp Dijon mustard

1 shallot

1/2 clove of garlic

a large bunch of watercress, or rocket leaves

a few shavings of vegetarian hard cheese, to serve (leave this out for a vegan option)

Instructions: (Puy lentil parsnip and walnut salad)

 

 

Preheat the oven to 200C/gas 6. Peel and trim the parsnips, cutting them into batons approximately 5cm long and 1cm thick. Finely chop the shallot and crush the garlic.

Bring the stock to the boil, add the puy lentils and bay leaf and simmer gently for 25–30 minutes, or until the lentils are just tender but still retain some bite. Drain the lentils, discard the bay leaf and set aside.

Place the walnuts on a baking tray and toast in the oven until lightly browned and fragrant. Remove the tray from the oven, scoop out the walnuts, and add the parsnips in their place. Drizzle with the olive oil and roast for 35 minutes until golden.

Make the dressing by whisking together the walnut oil, vinegar, honey, mustard and garlic. Season and stir in the garlic and shallots.

In a bowl, toss together the lentils, walnuts, parsnips and dressing. Place the watercress or rocket onto plates, pile on the lentil salad and top with shavings of vegetarian cheese.

Twice-baked goat’s cheese soufflés with apple & walnut salad

 

 

Ingredients: (Twice-baked goat’s cheese soufflés with apple & walnut salad)

100g unsalted butter
100g plain flour
600ml full-fat milk, warmed
2 tbsp grated parmesan (or vegetarian alternative)
1 tbsp Dijon mustard
2 tbsp chopped thyme leaves
4 large eggs, separated, plus 1 large egg white (use the yolk, see below)
175g rindless goat’s cheese, crumbled

For the parmesan glaze

50ml double cream
25g grated parmesan (or vegetarian alternative)
1 large egg yolk

For the apple & walnut salad

handful mixed baby salad leaves, picked and washed
handful rocket, washed
1 red apple, cut into fine matchsticks
1 tbsp chopped chives
50g walnut pieces, chopped
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

Directions: (Twice-baked goat’s cheese soufflés with apple & walnut salad)

  1. Melt the butter in a large saucepan  and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
  2. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
  3. Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
  4. About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
  5. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

THAI Mackerel Salad

Ingredients:(THAI Mackerel Salad)

300 g spanish mackerel (flesh)
5 shallots (slice)
1/2 cup bean sprouts
coriander leaves
2 stalks long beans (1/2 cm thick slice)
1 stalk lemongrass (chopped)
1 stalk spring onion (1 cm cut)
1 teaspoon chili powder (paprika for substitute)
4 tablespoons fish sauce
1 teaspoon sugar
3 teaspoons lime juice (lemon juice)
birds eye chile (chopped , personally i prefer it to be more spicy.) (optional)

Directions:(THAI Mackerel Salad)

  1. Steamed Spanish Mackerel till cook.
    Remove flesh (break into bite size& ensure no bones).
    Put into a bowl add the rest of the ingredients.
    Toss until well mixed.

Sweet and Sour Cucumber Salad

Ingredients:(Sweet and Sour Cucumber Salad)

1 English cucumber
1 teaspoon salt
2 teaspoons beet sugar (or granulated sugar)
1 tablespoon rice vinegar
1 teaspoon hot chili oil
1 tablespoon dark sesame oil

Directions:(Sweet and Sour Cucumber Salad)

  1. Peel the cucumber and halve lengthwise; scrape out the seeds and cut into thick chunks.
    Place chunks into a bowl and toss with the salt.
    Allow to rest for 30 minutes.
    Mix together the sugar, rice vinegar, chilli oil, and sesame oil in a small dish.
    Add mixture to cucumers, and stir until cucmbers are evenly coated.
    Serve chilled.