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Spring Salad with Surimi and Blackberries

Friday, June 05, 2020

Vibrant, colourful and fresh..this is a tasty way to enjoy some seasonal salads and berries. Surimi is made with white fish (for example pollock or cod) with flavour similar to that of crab, shrimp, lobster and other shellfish. You can easily replace them with some scallops or prawns here.

	Dressing
1 Small cucumber, deseeded and sliced 3 Cherry radishes, sliced 150 g Salad mix (arugula, field salad, and radicchio) 125 g Blackberries 200 g Surimi	2 tbsp Fresh lime juice 3 tbsp Crème fraîche 1 tbsp Horseradish cream 2 tbsp Kefir Sea salt and freshly milled pepper

Rinse the cucumber, dry and cut in half lengthways. Use a teaspoon to scoop out the seeds, and discard. Cut the cucumber into thin slices. Wash the cherry radishes, dry, and cut into thin slices.
Combine salad mix, sliced cucumber and radishes into a large bowl. Top with the blackberries and surimi.
In a small bowl, mix together the lime juice, crème fraîche, horseradish cream and kefir. Season with salt and pepper. Serve the salad with the prepared dressing.

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Smoked Wild Salmon Beetroot Wraps

Friday, May 22, 2020

Ready less than 10 minutes, these beetroot wraps with smoked wild salmon, avocado dip and salad are light, satisfying and full of flavour. They are easy to make and perfect for a healthy lunch at home or on the go.


2 Beetroot wraps Avocado dip (or pesto sauce) 1 Handful of arugula 1 Handful of thinly shredded pointed cabbage 150 g Smoked wild salmon

Place a piece of beetroot wrap onto a flat surface. Spread with some avocado dip or pesto sauce. Top with arugula or pointed cabbage. Arrange some smoked wild salmon atop.
Roll up wrap firmly to enclose filling. Cut in half. Secure halves with baking paper and string. Repeat with another one. Serve with extra avocado dip if desired.

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Red Cabbage Persimmon Salad with Serrano Ham

Monday, January 06, 2020

This vibrant delicious winter salad combines the crisp crunch of red cabbage and toasted pumpkin seeds with the sweetness of seasonal persimmon. The salty, rich, air-cured spanish ham gives a touch of class to this simple salad. You can replace it with prosciutto.

Salad	Dressing
300 g Red cabbage, trimmed and thinly sliced 1 tsp Sea salt 2 Ripe but firm persimmon, peeled and diced 1 tbsp Fresh herbs, chopped (thyme, rosemary or parsley) 1 tbsp Pumpkin seeds, toasted 100 g Thinly sliced serrano ham	3 tbsp Walnut oil 2 tbsp White balsamic vinegar 1/2 tsp Sambal oelek Freshly milled black pepper 1 tbsp Date syrup

Trim cabbage, discard the thick stems and finely shred. Place into a large bowl. Add in sea salt and massage the cabbage until soft and wilted, about 3 minutes. Leave it aside for an hour.Peel and dice the persimmon.
Place all the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Whisk until combined.
Rinse and drain the cabbage. Place them in a large bowl. Add in diced persimmon and drizzle in the dressing. Toss to combine. Cover and chill for 2 hours so that the flavours develop.
Place the salad on a serving platter, arrange the serrano ham aside and top with a sprinkling of fresh herb and some pumpkin seeds.

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Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Sunday, November 03, 2019

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin Vinaigrette	Salad
100 g Roasted hokkaido pumpkin puree ©angiesrecipes 60 ml Avocado oil or extra virgin olive oil 60 ml Apple cider vinegar 3-4 tbsp Water 1 tbsp Flat leaf parsley 1 clove Garlic 1 Small chilli pepper 1 tbsp Date syrup or maple syrup 1 tbsp Chopped peeled fresh ginger 1/2 tsp Black salt Large pinch of freshly ground black pepper	600 g Organic Hokkaido pumpkin, roughly grated 1 Green capsicum, halved, deseeded, thinly sliced 1 handful Arugula leaves Seeds from 1/2 Pomegranate Candied walnuts & Brazil nuts (thanks, Abbe!)

Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.

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Red Rice Salad with Green Beans, Mushrooms and Sardines

Wednesday, August 21, 2019

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

250 g Red rice, boiled in salted water for 25 minutes, drained
300 g Green beans, trimmed
300 g Button mushrooms, sliced
4 tbsp Olive oil
1 tbsp Apple cider vinegar
1/2 Lemon, juiced
1 Garlic clove, minced
Black salt and freshly ground peppers
1 stalk Celery, thinly sliced
2 tbsp Chives, chopped
Red oak leaf lettuce
Sardines in olive oil, drained

Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
To serve, place them over some salad greens and top with sardines.

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Radish Tomato Salad with Celery Leaves and Walnuts

Thursday, July 25, 2019

Light, fresh, and delicious...here is the recipe for radish salad, a simple summer treat that requires minimum preparation. Daikon radish has a mild flavour and adds great texture and crunch to a salad.You can also add some mango or stone fruit to make this salad fruity and sweet.

300 g White radish, peeled and thinly sliced
Celery leaves
1 tbsp Parsley, finely chopped
300 g Tomatoes
2 tbsp Walnut oil
1 tbsp Apple cider vinegar
Walnuts or sesame seeds, toasted
Salt and pepper

Peel the radish and slice it into thin even disks. Place them in a bowl and toss with salt and wait 20 minutes. Press out excess water.
Place celery leaves on serving plates. Rinse and dry the tomatoes. Cut them into slices too.
Arrange the slices of radish and tomato in overlapping concentric circles on the celery leaves.
Combine walnut oil and apple cider vinegar together and season with salt and pepper. Drizzle the salad with the dressing. Crumble the toasted walnuts over.

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Black Radish Salad with Radicchio and Cucumber

Monday, April 01, 2019

A platter of cucumber, black radish and radicchio topped with black sesame seeds and tossed with a homemade yoghurt dressing. Add a few olives and some crumbled Feta or Cheddar bites and you have a complete meal.

	Tzatziki
1 Cucumber, ends trimmed and thinly sliced 1/3 Black radish, shredded 1/2 head Radicchio, thinly sliced 1-2 tsp Black sesame seeds, toasted Fresh parsley leaves as garnish, optional	100 g Full-fat Greek yoghurt 1 Cucumber, deseeded, grated 2 Garlic cloves, crushed 1 Lemon, rind finely grated, juiced Pepper and salt to taste

Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, salt and pepper in a bowl. Cover. Refrigerate until required.
Arrange sliced cucumber on a platter. Top with sliced radicchio and shredded black radish. Sprinkle the toasted black sesame seeds over. Garnish with parsley leaves if using. Serve with prepared tzatziki.

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Middle Eastern-style Brussels Sprout Salad

Sunday, February 24, 2019

Baharat, Arabic for 'spice', is an aromatic spice blend used in Middle Eastern cuisine. What spices are included in the blend vary geographically, but you can generally expect black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon. It is used as the seasoning for beef, lamb, chicken, seafood, and vegetables as well a dry rub or marinade.

300 g Brussels sprouts, halved
Extra-virgin olive oil to drizzle
125 g Full-fat Greek yogurt
Zest and juice ½ lemon
2 Garlic cloves, crushed
1/2 tsp Dijon mustard
2 tbsp Fresh parsley, chopped
2 tbsp Pine nuts, toasted lightly in a frying pan with a little oil
Baharat to sprinkle

Bring a medium saucepan of water to the boil, then add the sprouts and cook for 4-5 minutes – they should still be vibrant green and have some crunch. Drain, rinse under cold running water, then dry briefly with sheets of kitchen paper and transfer to a serving dish. Season lightly with salt and pepper and toss with a good drizzle of extra-virgin olive oil.
In a mixing bowl, stir together the Greek yogurt, lemon zest and juice, garlic, mustard and chopped. Season to taste, then toss through the sprouts. Sprinkle over the pine nuts, the baharat and extra parsley to serve.

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Lamb's Lettuce Salad with Persimmon, Macadamia and Chicken

Friday, January 11, 2019

Lamb's lettuce, also known as corn salad or mâche, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb's tongue.

Salad	Dijon Vinaigrette
2 medium Soft boiled eggs, peeled and halved 2 Ripe yet firm persimmons, peeled and sliced 80 g Lamb's lettuce (you can use baby spinach or watercress) 150 g Grilled chicken leftover, sliced 50 g Macadamia nuts, roasted and salted 50 g Dried cranberries	45 ml Olive oil 15 ml Macadamia oil 40 ml Apple cider vinegar 1-2 tsp Dijon mustard Sea salt Fresh ground peppers

Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Peel and slice persimmons. Arrange lamb's lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.

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Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese

Friday, December 28, 2018

This is a simple yet very delicious and healthy salad. Radicchio has a bold, somewhat bitter taste that pairs really well with the sweetness of baby beets, tenderness of baby spinach and complex flavours of goat milk cheddar.
I wish the upcoming year for ALL of you to be a wonderful one, which is filled with joy, health and success.

200 g Baby spinach
80 g Radicchio, sliced
300 g Baby Beets, cooked
2 slice Cheddar goat cheese
2 tbsp Olive oil
1 tbsp Apple cider vinegar
1 clove Garlic, peeled and minced
1/4 teaspoon Dijon mustard
Pink salt and peppers

Combine olive oil, apple cider vinegar, mustard, garlic and seasonings in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes.
Arrange baby spinach, sliced radicchio, and baby beets on serving plates. Tear the cheddar goat cheese and garnich the salad.
Shake the dressing and drizzle over the salad. Serve immediately.

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Warm Beef Heart Salad with Herbed Vinaigrette

Thursday, December 06, 2018

Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

	Vinaigrette
800 g Beef heart, trimmed and cut into strips 3 tbsp Ghee or as needed 1 clove Garlic, minced 1 pc Fresh ginger, thinly sliced Black salt or regular sea salt as needed Freshly milled tri-coloured peppers to taste Pinch of arrowroot starch	3 tbsp Red wine vinegar 3 tbsp Olive oil 1 clove Garlic, minced 1/4 tsp Black salt 1 tbsp Parsley, chopped Bell peppers, radicchio, Belgium endive, as needed

Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.

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Stirfried Brussels Sprouts with Beluga Lentils

Thursday, November 01, 2018

Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

180 g Beluga lentils
400 ml Water
500 g Brussels sprouts, trimmed and washed
Salt
50 g Sundried tomatoes, sliced
1 Shallot, diced
3 tbsp Ghee
20 g Raisins
50 ml Organic apple juice
50 ml Chicken broth
1 tbsp Maple syrup
2 tbsp Balsamic vinegar
Freshly ground peppers
Parsley leaves

Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve.

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Spring Salad with Surimi and Blackberries

Smoked Wild Salmon Beetroot Wraps

Red Cabbage Persimmon Salad with Serrano Ham

Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Red Rice Salad with Green Beans, Mushrooms and Sardines

Radish Tomato Salad with Celery Leaves and Walnuts

Black Radish Salad with Radicchio and Cucumber

Middle Eastern-style Brussels Sprout Salad

Lamb's Lettuce Salad with Persimmon, Macadamia and Chicken

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese

Warm Beef Heart Salad with Herbed Vinaigrette

Stirfried Brussels Sprouts with Beluga Lentils

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