Saturday, 16 June 2018

Avocado, Tomato and Cucumber Salad



Ingredients

2 avocados, diced
1 English cucumber, sliced
3 tomatoes, diced
 ¼ cup red onion, sliced
2 Tablespoons olive oil
2 Tablespoons lemon juice
Salt and pepper
¼ cup Feta cheese

Instructions

In a large bowl combine avocado, cucumber, tomatoes and red onion. Gently toss. In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss. Serve with crumbled feta cheese.

 Without cheese and olive oil.

(Recipe by - Serves: 4-6)

::

Friday, 13 April 2018

Parmesan Garlic Roasted Green Beans


Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl whisk the oil, garlic, egg and salt together.
  3. Toss in the green beans and coat well.
  4. Sprinkle in Parmesan on the green beans and toss gently.
  5. Place evenly on a greased baking sheet.
  6. Bake for 12-15 minutes or until golden.

Healthy Carrot Parmesan Fries



You can also add a touch of garlic for extra taste!

Tomato, Cucumber and Onion Salad


3 Tomatoes, 
3 cucumbers, 
1 onion, 
1/2 cup apple cider vinegar, 
1 teaspoon of cracked pepper, 
2 table spoons of sugar,
2 teaspoons of salt (or to taste))
1 cup of water, 
1/4 cup of olive oil, 
mix well.

Let it chill for 1-2 hours and serve! 
 

Tuesday, 17 October 2017

Avo on greens with mustard vinaigrette



Basic green veggies with creamy avo and an interesting cheese makes a visually appealing salad. Drizzle with a tangy salad dressing to complement all these flavours for a beautiful summer side dish.
.

INGREDIENTS:

Mustard vinaigrette
  • 30 ml (2 tbsp) Plain Avocado oil
  • 30 ml (2 tbsp) Lemon-Flavoured Avocado Oil
  • 10 ml (2 tsp) wholegrain mustard
  • 30 ml (2 tbsp) white balsamic or apple cider vinegar
  • 10 ml (2 tsp) honey
  • 15 ml (1 tbsp) fresh thyme
  • 15 ml (1 tbsp) coarsely chopped fresh mint
Greens
  • 300 g broccoli, cut into florets
  • 3 baby marrows, cut into ribbons (see tip)
  • ½ cucumber, cut into ribbons (see tip)
  • 2 handfuls baby lettuce leaves
  • 2 avocados, quartered and cut into chunky wedges
  • 100 g ricotta or feta, crumbled
  • pepper to taste
.
METHOD

Vinaigrette: Mix all the ingredients together.

Greens:

Place broccoli and baby marrow in a shallow dish and cover with boiling water. Allow to stand for a few minutes until just tender. Drain and rinse with cold water.



  • Place veggies on a salad platter with cucumber ribbons, lettuce and avocado and crumble cheese over. 
  • Serve with a drizzle of the vinaigrette and a grind of black pepper.
  • - From Avolicious Recipes

    Tuesday, 19 September 2017

    Asparagus Quinoa Salad with Lemon Mustard Vinaigrette


    Ingredients

    • 1 cup quinoa
    • 1 teaspoon olive oil
    • 1 small onion chopped
    • 2 garlic cloves sliced
    • 1 bunch asparagus
    • 1/2 Tablespoon olive oil

    For the Dressing:

    • 2 Tablespoons lemon juice
    • 1/4 cup olive oil
    • 2 garlic cloves crushed
    • 1 Tablespoon yellow mustard
    • 1 Tablespoon sugar
    • 1 teaspoon sea salt
    • 1/4 teaspoon pepper

    Instructions

    1. Preheat the oven to 400 degrees.
    2. Put the quinoa, the sliced garlic, chopped onion, olive oil, and two cups of water in a medium sized pot. Bring the quinoa to a boil, then reduce the heat to low and cover. Cook for 15 minutes until the quinoa is fluffy and the little ring around the quinoa has loosened.
    3. While the quinoa is cooking, prepare the asparagus. Rinse the asparagus and remove the tough ends. Place the asparagus on a parchment lined cookie sheet, and chop each stalk into three pieces. Drizzle the asparagus with a little bit of olive oil, and sprinkle with salt.
    4. Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
    5. While the asparagus cooks, prepare the dressing: combine the lemon juice, olive oil, mustard, sugar, garlic, salt, and pepper in a small jar with a lid. Shake will to mix thoroughly.
    6. Place the quinoa and asparagus in a bowl and drizzle with the dressing. Toss to coat.
    7. Serve immediately.
    This vegan recipe and beautiful photos are courtesy of The Pretty Bee.

    Sunday, 10 September 2017

    Pynappel Koolslaai


    2/3 koppie mayonnaise
    2/3 kop suurroom
    1 teelepel gerasperde ui
    1 eet suurlemoensap
    1 teelepel suiker
    Sout na smaak
    1 blik stukke pynappel (gedrieneer)
    1 koppie grof gerasperde wortels
    2 koppies grof gekapte (gerasperde) kool


    Meng alles goed en bewaar oornag in die yskas

    Wednesday, 23 August 2017

    Chickpea salad


    Ingredients
    1 small red onion, peeled and chopped
    1-2 fresh red chillies, de-seeded and finely sliced
    2 handfuls ripe red cherry tomatoes, chopped
    1 lemon
    Olive oil
    Sea salt and freshly ground black pepper
    2 cups chickpeas prepared as per pack instructions
    1 handful fresh mint, chopped
    1 handful fresh green basil, chopped
    100g feta cheese

    Method
    Mix the chopped onion, chillies and tomatoes.
    Squeeze the juice of half a lemon and 3 tablespoons of olive oil. Season to taste.
    Heat the chickpeas in a pan, then add 90 per cent of them to the bowl.
    Blend the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a while and serve at room temperature.
    Just as you’re ready to serve, give the salad a final dress with the fresh mint and basil.
    Place on a nice serving dish and crumble over the feta cheese.

    ::

    Wednesday, 19 July 2017

    The Ultimate Potato Salad


    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    For the potatoes:
    • 2 pounds of Yukon Gold Potatoes, washed thoroughly and unpeeled
    • Salt
    For the dressing:
    • 1 teaspoon salt
    • 3/4 cup vegenaise (or mayo)
    • 3 tablespoons grainy mustard
    • 1 tablespoon lemon juice
    • 2 cloves of garlic, pressed through a garlic press
    • 1/2 teaspoon black pepper, freshly grounded
    For the salad:
    • 1/4 cup dill pickles, chopped
    • 1 small red onion, chopped
    • 5 stalks of scallions, both green and white parts chopped
    • 1/2 cup capers, drained
    • 2 large hard-boiled eggs, chopped
    • 1/4 cup Italian parsley, chopped

    Instructions

    1. Start by cooking the potatoes: Cover potatoes with salted cold water in a large pot over medium high heat. Bring them to a boil, turn down the heat to medium and continue to cook until potatoes are barely tender when pierces with a knife, 15-20 minutes. Drain the potatoes in a colander and set aside to cool.
    To make the dressing: 
    • In a small mixing bowl, whisk in the mayonnaise, mustard, lemon juice, 1/2 teaspoon salt and black pepper.
    • Cut the now-cooled potatoes into small cubes and place them in a large mixing bowl. Add, pickles, red onion, scallions, capers, eggs, and chopped parsley.
    • Pour the dressing over the mixture and give it a gentle stir.
    • Taste for seasoning and add if necessary.
    • Serve.
    This recipe from Bloglovin'. I have tried it and it's absolutely delicious!

    Friday, 9 June 2017

    Sticky Mustard Grilled Sausages


    Ingredients:

    3 T wholegrain mustard
    2 T honey
    Juice of ½ lemon
    2 t balsamic vinegar
    1 crushed clove garlic
    3 T olive oil
    8 pork sausages
    Sweet potato mash 



    Cooking instructions:
    Whisk wholegrain mustard with honey, the juice of lemon, balsamic vinegar, crushed clove garlic and olive oil. Season to taste, then use to marinate pork sausages for 30 minutes. Arrange on a baking tray and grill for 10 minutes, turning frequently to brown all sides. 

    Serve with mashed potatoes and peas or sweet potato mash.  
     
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