By Corbin Tomaszeski
Ingredients:
(serves 4)
* 500g spinach, cleaned and dried
* 1/2 cup bean sprouts
* 1/2 cup feta cheese, crumbled
* 2 tablespoons sunflower seeds lightly toasted and cooled
* 1/2 cup mandarin oranges, segmented
* 1/2 cup red pepper, chopped into thin slices
* 1 apple Granny Smith, sliced into match stick sized pieces
* yogurt dressing (see recipe)
Method:
Add spinach to bowl, add rest of ingredients and lightly toss. Add yogurt dressing and toss again.
Ingredients:
1 avocado
3 tablespoons olive oil
1 tablespoon lemon juice
½ cup water
sea salt to taste
¼ black pepper
Method:
1. Place avocado, olive oil, lemon juice and water in vita-mix (water can be adjusted to desired consistency).
2. Puree until smooth then blend in salt and pepper.
3. Serve over green or chopped salad.
Ingredients:
* 1/2 cup low fat yogurt
* 1/4 cup fresh parsley, chopped roughly
* 1 tablespoon mayonnaise
* 1/2 teaspoon dry hot mustard
* 1 clove garlic, minced
* 1 orange, juiced
* 2 tablespoons fresh basil. Chopped roughly
Method:
1. Using a whisk combine all ingredients in a bowl and blend until mixed evenly.
2. Refrigerate.
Recipe by John Willoughby and Chris Schlesinger:
Photograph by Romulo Yanes
Ingredients:
Serves4 (main course) or 8 (first course or side dish)
* 1/2 cup extra-virgin olive oil
* 1/4 cup fresh lemon juice
* 1 teaspoon minced garlic
* 2 teaspoons chopped marjoram or oregano
* 1 large eggplant, trimmed and cut into 8 (2.5cm -thick) rounds
* 350 g baby spinach
* 100 g crumbled feta (1/4 lb)
* 1/4 cup pine nuts, lightly toasted
Method:
*Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
* Whisk together oil, lemon juice, garlic, marjoram, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.
*Brush both sides of eggplant slices with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
*Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
Notes: Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat. Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.
The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern-inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.
Ingredients:
* 2 whole red peppers
* 1 1/2 pound assorted red and white new potatoes
* 3/4 pounds green beans, trimmed and halved
* 1 bunch spring onions, sliced
* 1/2 cup chopped fresh flat-leaf parsley
* 2 cloves garlic, minced
* 2 tablespoons chopped oregano leaves
* 1 lemon, zested and juiced
* 2 tablespoons white wine vinegar
* 1/2 cup extra-virgin olive oil
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Method:
Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the spring onion, parsley, and garlic and toss to combine.
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
Ingredients:
* 500 g baby new potatoes, scrubbed
* 1 small red onion, finely chopped
* 4 tbsp light olive oil
* 1 tbsp cider vinegar
* 1 teaspoon mustard
* 1 teaspoon mustard seeds
* ½ bunch chopped fresh parsley
* A roasted red pepper cut into thin strips
Method:
1. Boil the potatoes for 15-20 minutes until tender
2. Allow to cool, then cut each potato into quarters
3. Mix the chopped onion with 4 tablespoons olive oil, 1 tablespoon cider vinegar and 1 teaspoon made mustard
4. Season and taste
5. Cut the potatoes with a fork and fold in the dressing along with 1 teaspoon mustard seeds, roasted red peppers and the herbs
Ingredients:
Fish:
* 4 whole trout, cleaned, boned and rinsed
* About 1 tsp. salt, divided
* 1 cup cornmeal
* 6 to 7 tbsp. extra-virgin olive oil, divided
* 1/2 kg mini multicolored bell peppers, seeded, and cut in half lengthwise
* 1 lemon or 2 limes, cut in wedges
Salad:
* 1 kg Yukon Gold potatoes
* 3 tablespoons fruity extra-virgin olive oil
* 1-2 tablespoons white vine vinegar
* About 3/4 tsp. salt
* 1 tablespoons chopped fresh basil leaves
* 1 tablespoons chopped flat-leaf parsley
* 1 tablespoon minced chives
* Freshly ground black pepper
Method:
Fish:
1. Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total). In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly.
2. Pour 2 tbsp. oil into frying pan, preferably nonstick, and warm them over medium heat. (Or warm a large griddle over 2 burners.) Put fish in the pan and fry, turning once, until golden brown outside and no longer translucent in the center, 8 to 9 minutes total; reduce heat if fish start to get too brown. Transfer fish to 1 or 2 large platters and keep warm in oven.
3. Pour 1 more tbsp. oil into 1 pan (or onto griddle) if it’s dry, then set over medium-high heat. Quickly sauté peppers until they’re softened and lightly browned, about 5 minutes. Sprinkle with salt to taste and scatter on top of fish. Serve with lemon wedges and potato salad.
Salad:
1. Pour about 3 cm water into a large pot and set a steamer basket* in the bottom. Bring to a boil. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.
2. Peel potatoes and slice crosswise into 1cm thick slices. Put in a large serving bowl.
3. In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.
*Potatoes cook most evenly in a steamer basket, but if you don’t have one, fill pot halfway with water and boil potatoes.
Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.
Recipe by Julie Le Clerc.
Ingredients:
(Serves 4)
12 quail eggs (or 4 hen’s eggs)
150g washed baby spinach leaves (or rocket leaves)
1 punnet cherry tomatoes
300g (6 slices) rindless bacon, chopped
2-3 Tbs balsamic vinegar
1/4 cup extra virgin olive oil
sea salt and freshly ground black pepper
3 Tbs torn fresh basil leaves
Method:
1. Hard-boil quail eggs for 3 minutes, or hen’s eggs for 6 minutes, then plunge into cold water. Once cold, peel and halve quail eggs or quarter hen’s eggs.
2. Put spinach and cherry tomatoes in a serving bowl. Scatter with eggs and season with salt and pepper.
3. Heat a pan with a little oil, add bacon and cook until crisp and brown. Remove from heat. Add balsamic vinegar to the pan, then oil and stir to form a warm dressing. Pour over salad and serve scattered with basil.
Ingredients:
500 g shell pasta
500 g marinara mix*
2 spring onions
1 cup cubed gherkins
1/2 cup sliced black olives (calamata)
1 green capsicum chopped
1 yellow capsicum chopped
1 red capsicum chopped
1 small bunch Italian parsley chopped, leave some leafs for garnish
500 g thousand islands dressing (approx.)
cracked black pepper and salt to taste
*Marinara mix: 250 g cooked shrimps, 90 g can smoked mussels, 60 g surimi or crab meat, 100 g cooked squid rings.
Method:
1. Cook pasta, rinse, drain and cool off. Put in a large bowl.
2. Add all other ingredients and mix together.
3. Season to taste.
4. Chill in refrigerator.
Note: The amount of ingredients given are suitable for creating large buffet bowl at big parties. Half the amount for family dinner bowl.
Ingredients:
* 600g canned pineapple chunks, undrained
* 3 tablespoons honey
* 1/2 cup fresh lime juice
* 1 teaspoon grated orange rind
* 1 teaspoon grated lime rind
* 6 medium oranges, peeled and sliced
* 4 kiwifruits, peeled, halved, and sliced
* 2 papayas/mango, peeled and cubed
* Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves
Method:
Drain pineapple, reserving 1/2 cup juice.
Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill. Garnish, if desired.
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