So, no grains. Nothing acidic. Light yet filling. Tasty.
This is entirely Veron’s creation and it was so good, so good.
Boiled eggs, halved. Yolk discarded.
Avocado into guacamole sans tomatoes (and it tasted better).
Organic kale chopped, freshened with a simple olive oil/lemon juice/salt/pepper dressing.
Roasted pine nuts.
And for those who wanted grains and yolk, a different version. Wholemeal walnut bread. The yolks atop the guacamole.
Try it for that sense of total well-being after the meal !
When family visits, its food, drink and long conversations well into the afternoon.
- Roast chicken with pumpkin and sweet potatoes
- Blanched asparagus spears with brussel sprouts and diced prosciutto
- Greek Salad (a variation)
The leaves were fresh and crisp, the avocado just right. Added pomegranate arils, cubed feta, sliced button mushrooms and quartered cherry tomatoes. And kalamata olives, black and green. With a dressing of olive oil, salt, pepper and a dash of raspberry vinaigrette.
A bit of this and that, some kebabs, hummus, guacamole and pita wedges, and of course, roasted aubergine. A glass of white, a tossed salad and fresh Banganapalli mangoes to finish …
Youngsters for dinner, and they want it light and they’d prefer it healthy so Mediterranean it is, with a dash of Indian (the bhaingan bharta instead of baba ghanoush) and for a bit of variety, pita wedges mixed with wedges of garlic nan, tossed with a bit of olive oil, and grilled with a sprinkling of parmigiano reggiano …
Fusion with a twist !!
And for the salad, chicory to offset the mandarin oranges, toasted pine nuts for the crunch amidst the mesclun.
The mangoes : rich, sweet, sublime. Always a win over the alphonsos (India) and the harumanises (Indonesia) !!
Photograph of the mangoes from http://www.samagri.com.
These may hold a few surprises – so little yet so much … or vice versa.
Guacamole & Pita
- 2 tbsp guacamole with 1 wholemeal pita,85g rocket and 1 tbsp olive oil / vinegar dressing.
- Salad leaves, a few cherry tomatoes, 1/2 sliced avocado, 50g goat’s cheese, 1 tbsp pistachios and a drizzle of olive oil.
Chickpea & Chorizo Salad
- 3tbsp red wine vinegar
- 2tbsp extra virgin olive oil
- 1 garlic clove, crushed
- Zest and juice of 1 lemon
- 1½ x 400g tin chickpeas, drained and rinsed
- 125g (4oz) chorizo, skinned and diced
- ½ red onion, finely sliced
- 1 large red pepper, finely sliced
- ¼ cucumber, deseeded and diced
- 3tbsp each roughly chopped mint, flat-leafed parsley and coriander
Mix together the vinegar, oil, garlic, lemon zest and juice in a large bowl. Add the chickpeas, chorizo, onion, pepper and cucumber. Season, toss everything together, then add the herbs. Toss lightly again and serve.
Roasted Tomato Salad
- 900g (2lb) plum tomatoes, halved
- 2 garlic cloves, sliced
- 5tbsp extra virgin olive oil
- 1 red chilli, finely chopped
- 2tbsp balsamic vinegar
- 3 ripe but firm avocados, peeled, stoned and thickly sliced
- Preheat the oven to 200°C (180°C fan) mark 6. Put the tomatoes into a shallow roasting tin, cut side up. Season, scatter with garlic and drizzle over 2tbsp olive oil. Roast for 40 45min.
- Meanwhile, make the salad dressing. Mix together remaining oil, chilli and balsamic vinegar in a large bowl.
- Transfer tomatoes and any cooking juices to a large serving platter and leave to cool. Add avocado to the dressing and toss to coat. Spoon over tomatoes.
Deluxe Fig & Ham Salad
- 200g (7oz) fine green beans, ends trimmed
- 3tbsp extra virgin olive oil
- 4 slices white sourdough bread, cut into large cubes
- 4 Little Gem lettuces, quartered lengthways
- 85g pack Parma ham
- 4 figs, quartered
- 1tsp Dijon mustard
- ½tbsp cider or white wine vinegar
- Bring a small pan of water to the boil and cook the beans for 4min or until tender. Drain and leave in a colander to steam dry until needed.
- Heat 1tbsp oil in a large frying pan and fry bread cubes, tossing frequently, until golden and crisp. Season with salt and set aside to cool.
- Arrange lettuce quarters cut-side-up on a large platter. Roughly rip the Parma ham slices in half lengthways and weave among the lettuce quarters. Dot over the figs, beans and toasted bread cubes.
- In a small jug, mix together the Dijon mustard, vinegar, remaining oil and some seasoning. Drizzle over the salad and serve.
Chicken & Feta Frittata (with leftover chicken)
- ½tbsp olive oil
- 1 medium red onion, sliced
- 1 red pepper, deseeded and sliced
- 100g (3½oz) baby spinach
- 225g (8oz) cooked skinless chicken, cut into bite-sized chunks
- 2tbsp roughly chopped fresh basil
- 6 large eggs, beaten and seasoned
- 100g (3½oz) feta
- Heat the oil in an ovenproof 20.5cm (8in) frying pan. Gently fry the onion and pepper for 10min until softened.
- Preheat grill to medium. Add spinach to onion mixture and leave to wilt for 30sec. Add chicken and basil, then pour over the eggs. Cook over a low heat for 8-10min until just set.
- Crumble feta on top, then grill until cooked through. Cut into wedges. Serve hot or at room temperature.
White Bean Salad
- ½tbsp red wine vinegar
- 2tbsp extra virgin olive oil
- ½ red cabbage
- 2 courgettes
- 410g tin cannellini beans, drained and rinsed
- ½ red onion, finely chopped
- 100g (3½oz) stale unsliced bread, torn into small chunks
- 125g ball low-fat mozzarella, torn into small pieces
- Handful basil leaves, chopped
- In a small bowl, whisk the red wine vinegar and olive oil together with plenty of seasoning and a splash of water to make the dressing.
- Cut out and discard the tough core from the cabbage, then finely shred the leaves and put into a large serving bowl. Peel the courgettes into ribbons, using a y-shaped peeler, and add to the cabbage bowl. Add the remaining ingredients and dressing, and toss well to combine. Serve.
All recipes, information and pictures from http://www.goodhousekeeping.co.uk/
Came across this recipe by Chef Reynaldo Arriola of Halia Restaurant in Singapore. Haven’t tried it, but reads delicious and sounds healthy !
Vine-ripened tomatoes have the perfect balance of sugars and acids, as well as flavour. Teamed with ripe mango and avocado, and just a dash of seasoning … sounds mmmm.
1 vine-ripened tomato, blanched, peeled, de-seeded and diced, mixed with 1 tbsp extra virgin olive oil
1/2 ripe avocado, diced, mixed with 2 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil, plus extra for drizzling
2 slices each of green and yellow courgettes, blanched
1/2 stalk chive, chopped (optional)
1 sprig chevril for garnish (optional)
- Keep all ingredients separate. Season tomatoes and avocados with salt and pepper.
- In a round glass mould (or individual glass ramekins), place tomatoes at the bottom, then the avocados and top with the mangoes.
- Garnish with the courgette slices on the side, chives and chevril. Drizzle a bit of olive oil over it.