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Avocado, Tomato & Bocconcini Salad
4-6 ripe tomatoes, sliced thinly 4-6
2 ripe avocados, peeled, stoned, and sliced thinly 2
10 oz bocconcini, drained and halved 300 g
1/2 cup fresh basil leaves, left whole 125 ml
For the vinaigrette:
1 garlic clove 1
1/2 tsp salt 2 ml
1 1/2 tsp Dijon mustard 7 ml
2 Tbsp balsamic vinegar 25 ml
1/3 cup extra virgin olive oil 80 ml
2 Tbsp chopped fresh basil leaves 25 ml
1 Tbsp chopped fresh tarragon 15 ml
1/2 tsp freshly ground black pepper 2 ml
SERVES 4
To prepare the vinaigrette:
Crush the garlic and salt to a paste in a mortar and pestle or with the flat side of a knife blade. Combine the garlic with the remaining vinaigrette ingredients in a small jar with a tightly fitting lid, and shake thoroughly. Arrange the tomato and avocado slices in concentric, overlapping circles on a large platter, inserting the whole basil leaves throughout. Scatter the bocconcini halves on top, drizzle the dressing over everything, and serve at once.
This Mediterranean salad - insalata tricolore in Italian - echoes the colours of the Italian flag. The flavours of sweet, ripe tomatoes, rich, nutty avocado, and peppery fresh basil combine to complement perfectly the creamy mellowness of "baby" mozzarella, or bocconcini. Bocconcini comes in small balls, usually kept fresh in a light brine. Serve this salad with crusty ciabatta bread to mop up the juices and vinaigrette.
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Beet Salad with Dill
2 lb very small beets, trimmed and scrubbed 1 kg
1/2 cup sour cream 125 ml
1/2 cup plain yogurt 125 ml
2 Tbsp freshly squeezed lemon juice 25 ml
1/4 cup snipped fresh dill 50 ml
1 tsp prepared horseradish 5 ml
salt and freshly ground black pepper
SERVES 4
Cover the beets with cold water, and bring to the boil. Cook for 10-12 minutes, until just tender. Drain, blanch in cold water, and slice thinly.
Combine the sour cream, yogurt, lemon juice, dill, and horseradish in a large bowl. Season to taste with salt and pepper. Fold the sliced beets into the dressing, and refrigerate for at least 2 hours, until chilled.
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Breadfruit Salad
1 large, firm breadfruit, quartered 1
2 hard-boiled eggs, sliced thinly 2
1 sweet red pepper, seeded and sliced thinly 1
For the dressing:
1 large red onion, chopped finely 1
1/3 cup lemon juice 80 ml
2 Tbsp olive oil 25 ml
1/2 tsp sugar 2 ml
1 Tbsp chopped fresh parsley 15 ml
1 green onion, chopped finely 1
salt and freshly ground black pepper
SERVES 4
Place the breadfruit in a large saucepan, and cover with cold water. Bring to a boil, reduce the heat, cover, and boil until tender. Drain, cool, and refrigerate until chilled. Combine the dressing ingredients in a small bowl, and mix well. Peel, core, and slice the chilled breadfruit. Arrange on a serving plate, and top with the sliced egg and red pepper. Drizzle the dressing over top, and serve.
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Carrot and Orange Soup
2 Tbsp butter 25 ml
1onion, chopped 1
1 lb carrots, peeled and chopped finely 500 g
2 Tbsp chopped fresh tarragon 25 ml
4 cups water or vegetable stock 1 L
freshly squeezed juice of 1 orange
salt and freshly ground black pepper
1/2 cup heavy cream or plain yogurt 125 ml
SERVES 6
Melt the butter in a large saucepan, and sauté the onion until softened but not browned. Stir in the chopped carrots and 1 tablespoon of tarragon. Cover the pan, reduce the heat to low, and cook for 10 minutes. Add the stock and orange juice, season with salt and pepper, and bring to a boil. Reduce the heat, and simmer for about 25 minutes, until the carrots are very soft. Purée the soup in a food processor or blender until smooth, and then return to the pan and gently reheat. Taste and season again if necessary, and stir in the cream or yogurt and the remaining tablespoon of tarragon.
The slightly peppery aniseed flavour of tarragon complements the sweetness of carrots and oranges.
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Citrus Salad with Cilantro and Coconut
4 oranges, tangerines, and/or satsumas, peeled 4
1 sweet grapefruit, peeled 1
1 cup chopped fresh pineapple 250 ml
2 firm bananas, peeled and sliced 2
1/2 cup chopped fresh cilantro 125 ml
For the dressing:
1 cup unsweetened coconut milk 250 ml
2 Tbsp honey 25 ml
1 tsp toasted coriander seeds, crushed 5 ml
zest and juice of 1/2 lemon
SERVES 6
Divide the oranges and grapefruit into segments. Separate the flesh from the membranes using a sharp knife, and catch any juices over a large bowl. Cut the segments into bite-sized pieces, and set aside. In the bowl with the citrus juices, whisk the dressing ingredients together, and then fold in the fruit and cilantro. Refrigerate until serving.
This fruit salad has an unusual spicy-sweet dressing. You can use regular or low-fat coconut milk, but make sure it is unsweetened.
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Coconut and Cilantro Soup
1/2 cup fresh cilantro 125 ml
3 cups chicken or vegetable stock 750 ml
2 shallots, chopped finely 2
1 garlic clove, chopped finely 1
1 Tbsp grated fresh ginger 15 ml
3-4 fresh red chilies, seeded and chopped finely 3-4
2 stalks of lemon grass, chopped 2
1 lime 1
2-3 Tbsp Thai fish sauce 25-40 ml
1 2/3 cups fresh or canned coconut milk 400 ml
1/2-2/3 cup light cream or milk 125-150 ml
SERVES 4
Remove the leaves from the cilantro stems, reserve a few for garnish, and chop the rest very finely. Set aside. Chop the stems, and add them to a saucepan with the stock, shallots, garlic, ginger, chilies, and lemon grass. Bring to a boil, reduce the heat, and simmer for 30-45 minutes. Meanwhile, peel two or three long strips of lime zest, and slice very thinly. Juice the lime. Strain the stock into a clean saucepan, discarding the solids. Add the chopped cilantro leaves, lime juice, fish sauce, and coconut milk. Stir well, and heat gently. Thin with cream or milk to taste, and heat through. Garnish with the reserved cilantro leaves and the thin strips of lime zest.
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Creamy Garlic and Eggplant Soup
1/2 cup olive oil 125 ml
2 large eggplants 2
1 bulb garlic 1
4 cups chicken or vegetable stock 1 L
1-2 Tbsp freshly squeezed lemon juice 15-25 ml
2 Tbsp chopped fresh tarragon 25 ml
salt and freshly ground black pepper
SERVES 4-6
Preheat the oven to 375°F (180°C).
Pour half the oil into a shallow roasting pan. Trim and halve the eggplants lengthways, and place them, cut sides down, in the pan. Peel the outer leaves from the garlic bulb, and set it, root end down, in the roasting pan. Drizzle the vegetables with the remaining olive oil, and sprinkle with 1/2 cup of water. Cover and bake for 30-40 minutes, until both the garlic and the eggplant feel tender when pressed with your fingers.
Remove from the oven, and leave until cool enough to handle. Scoop the flesh from the eggplant into a food processor. Squeeze the garlic from its skin, and add to the food processor. Strain the cooking juices into the food processor, and purée until smooth. Transfer to a large saucepan, and stir in the stock. Bring to a simmer, and season to taste with lemon juice, salt, and pepper. Sprinkle with the chopped tarragon before serving.
Both the garlic and the eggplant are brushed with olive oil and roasted, before being puréed with stock to make a light but creamy and full-flavoured soup.
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Crunchy Caesar Salad
1 small head romaine lettuce, rinsed, dried, and torn in bite-sized pieces 1
1 small head iceberg lettuce, rinsed, dried, and torn in bite-sized pieces 1
1 small head curly endive, rinsed, dried, and torn in bite-sized pieces 1
1/4 cup grated fresh parmesan cheese 50 ml
For the dressing:
1 large egg 1
1 large garlic clove, peeled 1
1 tsp dry mustard 5 ml
8 canned anchovy fillets, drained and chopped, with oil reserved 8
2 Tbsp freshly squeezed lime juice 25 ml
1/2 tsp Worcestershire sauce 2 ml
2/3 cup virgin olive oil 150 ml
freshly ground black pepper
For the croutons:
1 garlic clove, chopped 1
1/4 tsp salt 1 ml
2 Tbsp olive oil 25 ml
2 Tbsp finely grated parmesan cheese 25 ml
4 thick slices white bread, crusts removed, cut in 1/2-inch (1-cm) cubes 4
SERVES 6
To make the croutons:
Preheat the oven to 350°F (180°C). Mash the garlic with the salt to form a paste, and stir in the olive oil and parmesan. Roll the bread cubes in the oil mixture to coat well, and then place them on a baking pan. Bake for 8-10 minutes on the highest oven shelf, remove from the oven, and allow to cool.
To make the dressing:
Combine the egg, garlic clove, mustard, a few pieces of anchovy, the lime juice, and the Worcestershire sauce in a food processor or blender. Pulse to form a smooth paste, and then slowly drizzle in the olive oil until the mixture emulsifies. Add some of the reserved anchovy oil, along with freshly ground black pepper, to taste.
Combine the lettuce leaves with the remaining chopped anchovies, and pour the dressing over top. Toss well to combine, and then sprinkle with the parmesan cheese and croutons. Toss again, and serve at once.
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Curried Apple Soup
1 Tbsp Butter 15 ml
1 Onion, chopped 1
1/2-1 Tbsp Curry powder 7-15 ml
2 lb Tart cooking apples, peeled, cored and chopped coarsely 1 kg
3 1/2 cups Vegetable or Chicken Stock 875 ml
1-2 Tbsp Lemon Juice 15-25 ml
1/2 cup Light Cream 125 ml
Fresh mint leaves, to garnish
Serves 6
Melt the butter in a large saucepan, and sauté the onion for 5 minutes, until softened. Stir in the curry powder, and cook for 1 minute. Stir in the apples and stock, and season well with salt and pepper. Bring to a boil, reduce the heat, and simmer for 15-20 minutes, until the apples are soft.
Purée the soup in a blender or food processor until very smooth. Return to the pan, heat through, and stir in lemon juice to taste. Stir in the cream just before serving, being careful not to boil. Alternatively, refrigerate the soup after adding the lemon juice, and add the cream to the chilled soup. In either case, garnish with mint leaves to serve.
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Curried Parsnip and Apple Soup
2 Tbsp butter 25 ml
1 Tbsp olive oil 15 ml
1 onion, chopped finely 1
1 garlic clove, chopped finely 1
2 lb parsnips, scrubbed and chopped 1 kg
2 potatoes, peeled and chopped 2
2 apples, peeled, cored, and chopped 2
1 Tbsp curry powder 15 ml
4 cups chicken stock 1 L
1/2 cup heavy cream 125 ml
salt and freshly ground black pepper
2 Tbsp snipped fresh chives, to garnish 25 ml
SERVES 6
Melt the butter and oil in a large saucepan, and stir in the onion, garlic, parsnips, potatoes, and apple. Cover and cook for 15 minutes over a low heat, stirring occasionally, until the vegetables are softened. Stir in the curry powder, and cook for 1 minute. Add the stock, bring to a boil, and then reduce the heat. Season with salt and pepper, and simmer for 30 minutes, until the vegetables are very tender. Transfer to a food processor or blender, and purée until smooth. Return to the saucepan, and add the cream. Reheat gently, check the seasoning, and serve, garnished with fresh snipped chives.
This lovely, thick, and creamy soup has a hint of curry beneath the sweet parsnips and apple.
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Endive Salad with Pears and Roquefort
3 Belgian endives, trimmed and separated into leaves 3
1 large pear, cored and sliced thinly1
1/2 cup walnut pieces 125 ml
For the dressing:
1/2 cup sour cream 125 ml
3 Tbsp mayonnaise 40 ml
1 Tbsp olive oil 15 ml
2 Tbsp freshly squeezed lemon juice 25 ml
1 shallot, chopped finely 1
1/2 tsp Dijon mustard 2 ml
2 oz Roquefort or any other blue cheese, crumbled 50 g
salt and freshly ground black pepper
SERVES 4
To make the dressing: Blend all the ingredients except the cheese in a serving bowl. Add the cheese, folding gently so as not to break it up.
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Kale, Potato, and Kielbasa Soup
1 lb kale, rinsed 500 g
2 Tbsp olive oil 25 ml
1 onion, chopped finely 1
2 garlic cloves, chopped finely 2
1 lb small potatoes, peeled and sliced thinly 500 g
1 lb kielbasa sausage, sliced thinly 500 g
6 cups hot beef stock 1.5 L
salt and freshly ground black pepper
2 Tbsp freshly squeezed lemon juice 25 ml
SERVES 6
Remove the stalks from the kale, and shred the leaves. Heat the olive oil in a large saucepan, and sauté the onion and garlic for 5 minutes, until softened. Stir in the potatoes, cover, reduce the heat, and cook for 15 minutes, until softened. Add the sliced sausage and the kale, stirring to coat. Pour in the stock, and bring to a simmer. Cook for 10 minutes, until the kale is softened, and then season to taste with salt and pepper. Stir in the lemon juice just before serving.
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Roasted Sweet Red Pepper Soup
2 lb sweet red peppers 1 kg
1 lb plum tomatoes 500 g
2 onions 2
4-6 garlic cloves 4-6
3 Tbsp olive oil 40 ml
1 1/2 cups hot chicken or vegetable stock 375 ml
salt and freshly ground black pepper
chopped fresh basil leaves, to garnish
SERVES 6
Preheat the oven to 400°F (200°C). Arrange the whole peppers and tomatoes in an oiled roasting pan. Slice the onions in half, leaving the skins on, and place them, cut sides down, in the pan. Scatter the unpeeled garlic cloves between the other vegetables. Drizzle with the olive oil, and roast for 45-60 minutes, turning and basting the vegetables halfway through.
When the vegetables are cool enough to handle, peel away the blackened skins from the peppers, tomatoes, and onion. Cut the peppers in half, and scrape out and discard the pith and seeds. Squeeze the creamy flesh from the garlic cloves, and transfer all the vegetables to a food processor or blender. Purée until smooth, adding the hot stock gradually. If you like, you can strain the soup to remove any seeds or stray bits of skin. Transfer to a saucepan, heat through, and season to taste with salt and pepper. Garnish with basil just before serving.
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Warm Apricot, Chicken & Nut Salad
2 Tbsp butter 25 ml
1 Tbsp vegetable oil 15 ml
2 boneless, skinless chicken breasts, sliced thinly 2
4 apricots, stoned and sliced 4
1/4 cup toasted pine nuts 50 ml
1/4 cup toasted, chopped almonds 50 ml
1/4 cup pitted black olives, chopped 50 ml
4 green onions, chopped finely 4
2 Tbsp apricot nectar 25 ml
1/4 cup toasted, shredded coconut 50 ml
1/4 cup toasted, shredded coconut 50 ml
1 Tbsp chopped fresh cilantro 15 ml
salt and freshly ground black pepper
Heat the butter and oil in a skillet or wok, and sauté the chicken until browned and cooked. Stir in the apricots, nuts, olives, green onions, and apricot nectar. Season with salt and pepper. Sprinkle the coconut and cilantro over top, and serve at once, or refrigerate until chilled.
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Warm Radicchio, Chicken, and Orange Salad
2 boneless, skinless chicken breasts 2
zest and freshly squeezed juice of 1 lime
3 Tbsp olive oil 40 ml
1 garlic clove, chopped finely 1
salt and freshly ground black pepper
1 head radicchio 1
2 oranges, peeled 2
2 Tbsp sherry 25 ml
1 tsp soy sauce 5 ml
SERVES 2
Combine the lime juice and zest, 1 tablespoon of olive oil, the chopped garlic, and a pinch of salt and pepper, and pour over the chicken breasts in a shallow dish. Leave to marinate for at least 15 minutes while you prepare the radicchio and orange.
Separate the radicchio leaves, and tear them in large pieces, dividing them between two serving plates. Peel the oranges. Using a sharp knife, remove the segments, slicing between the membranes and catching the juices in a bowl. Divide the segments between the plates, and set the juices aside.
Heat the remaining oil in a skillet over a high heat, and pan-fry the chicken for about 4 minutes on each side. Remove from the pan, and set aside until cool enough to handle. Meanwhile, add the remaining olive oil to the pan, along with the sherry, soy sauce, and reserved juice from the oranges. Bring to a boil, scraping the pan juices into the sauce. Slice the chicken thickly, and arrange on the plates. Pour the warm dressing over top, and serve at once.
Try this recipe with boneless duck breasts, which will take longer to cook than the chicken. You can substitute blood oranges when they are available.
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Carrot Soup with Tarragon and Ginger
3 Tbsp butter 40 ml
3 shallots, chopped finely 3
1/2 Tbsp grated fresh ginger 7 ml
1 lb carrots, peeled and shredded 500 g
3 sprigs fresh tarragon, leaves stripped and stalks reserved 3
4 cups boiling water 1 L
1 tsp sugar 5 ml
salt and freshly ground black pepper
1/4 cup cream 50 ml
SERVES 4-6
Melt the butter in a large saucepan over a medium heat, and sauté the shallots for 3 minutes. Stir in the ginger, shredded carrots, half the tarragon leaves, and the stalks. Cover, reduce the heat to low, and cook for 10 minutes. Pour in the boiling water, and add the sugar and a pinch of salt and pepper. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Remove and discard the tarragon stalks, transfer the soup to a food processor or blender, and purée until smooth. Return to the saucepan, and stir in the cream and the remaining tarragon leaves. Adjust the seasoning to taste, and reheat gently before serving.
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