Angie's Recipes . Taste Of Home

Browse » Home » All posts

Watermelon Caprese Skewers with Basil Vinaigrette

Monday, August 17, 2020

Traditional Caprese salad is made with sweet ripe tomatoes and originates from the Isle of Capri, Italy. This is a fun twist on the traditional Caprese salad using watermelon instead of tomatoes. It is super easy to put together and makes an easy last-minute appetizer.

	Basil Vinaigrette
1 Mini watermelon 20 Bocconcini 50 g Parma ham Basil leaves Salt and pepper to taste	1 Shallot, peeled and chopped 1 bunch Basil leaves 1 Garlic clove 1/2 Green chilli pepper, deseeded 70 ml Olive oil 2 tbsp White balsamic vinegar 1 tsp Sea salt

Place all the ingredients for the vinaigrette in a blender and give them a quick whiz until the mixture is smooth. Chill until ready for use.
Cut the watermelon into 3 inch rounds and use a melon baller to scoop out as many balls as possible.
Thread watermelon balls, bocconcini, Parma ham and basil leaves onto 10 skewers. (or 6 skewers and serve the rest in a bowl). Season with salt and pepper. Serve, drizzle with prepared basil vinaigrette.

Read On 39 comments

Cantaloupe Olive Salad with Mint Lime Dressing

Thursday, August 13, 2020

A wonderful combination of fruit and lettuce with a mint lime dressing. This salad makes an ideal accompaniment to cold or smoked meats and poultry. As well as being fresh, light and tasty, this salad is incredibly easy to make. Truly a refreshing summer delight! If you prefer, you can substitute honeydew or watermelon for cantaloupe.

	Mint Lime Dressing
1/2 Cantaloupe 100 g Mixed olives, pitted 2 Romaine lettuce, cut into wedges	15 g Mint leaves, finely chopped 1 Red chilli pepper, seeds removed, thinly sliced Zest and juice of 1 lime 1 clove Garlic 2 tsp Ginger, chopped 100 ml Olive oil Sea salt

Place all the ingredients for the dressing in a jar with lid. Shake until thoroughly mixed and refrigerate until ready to use.
Use a melon baller to scoop balls from the cantaloupe. Peel the rest and cut into small cubes.
Place cantaloupe and mixed olive in a bowl. Add in 2 tablespoons of mint lime dressing. Toss to combine.
Cut the romaine lettuce heart into 4-6 wedges and arragne them on a serving platter. Place the melon and olive mixture in the center and between the wedges. Spoon some dressing over and serve immediately!

Read On 30 comments

Watermelon Pizza with Berries, Greek Yoghurt and Rose Petals

Monday, August 10, 2020

Watermelon Pizza is an easy dessert loaded with fresh summer berries, vanilla flavoured Greek yoghurt, rose petals and fresh herbs. It's easy and fun to make and the perfect treat for a hot summer day! I thought the pizza looks prettier topped with naturally colourful and beautiful summer berries, but you can change it up and use whatever fruit (mango, kiwi, strawberry, or currants) you have in your fridge. If you're lactose intolerant, coconut cream works as an excellent substitute for Greek yoghurt. Shave some chocolate over if you are a fan. Be creative and enjoy the summer!

2 Watermelon slices, about 2cm thick
150 g 10% Greek yoghurt
1 tsp Maple syrup
1/2 tsp Vanilla
100 g Raspberries
100 g Blackberries
100 g Blueberries
Dried rose petals
Fresh herbs (Mint, basil and dill)

In a small bowl, mix Greek yoghurt, maple syrup and vanilla together until combined.
Divide the yoghurt mixture onto two slices of watermelon and top with berries, herbs, and rose petals. Cut each pizza into 6 or 8 slices. Serve immediately.

Read On 35 comments

Galia Melon Red Currant Bowl

Thursday, August 06, 2020

The Galia melon looks like a cantaloupe on the outside and a honeydew on the inside. They taste light, smooth and sweet. The Galia melon can be used in both sweet and savory dishes. Great in salads, breakfast, and main dishes. This fruit bowl is not only easy, but it's fun to put it together, too and perfect for breakfast, a snack or as a dessert.

4 tbsp Coconut flakes, unsweetened
1 Galia melon
100 g Mascarpone
1/2 Lime, juiced
100 g Red currants
Lemon thyme

Heat a skillet over medium-high heat. Add in coconut flakes and shake in the skillet until lightly toasted and aromatic.
Cut the melon into half. Use a spoon to scrape out the seeds. To make perfect melon balls, press down firmly so the melon baller digs into the flesh, then twist to make the ball.
Carefully scrape the rest of the melon flesh with a spoon, being careful not to damage the shell. Blend the melon flesh, mascarpone and lime juice together until smooth using an immersion blender.
Return the mixture into the prepared shells. Add in melon balls, red currants and sprinkle some toasted coconut flakes over. Garsnish with lemon thyme. Enjoy!

Read On 32 comments

Lettuce Wedge Salad with Bacon and Sour Cream Dressing

Monday, August 03, 2020

Lettuce wedge salad is one of the easiest salads to make! It’s crunchy, smoky, juicy and so delicious with a rich, tangy sour cream dressing. Serve it on its own or as a side with a grilled steak or chicken. Both bacon and the dressing can be prepared one day ahead. Iceberg lettuce can be substituted with romaine lettuce.

Sour Cream Dressing	Salad
150 g Sour cream 3 tbsp Mayonnaise 1 Garlic clove, minced 2 tsp Finely grated lemon zest 3 tbsp Fresh lemon juice 1 tbsp Fresh parsley, finely chopped Salt and pepper to taste	1 head Iceberg lettuce, cored and quartered 2 tbsp Red sweet bell pepper, diced 1 small bunch chives (or parsley), chopped 100 g Bacon bits Grape tomatoes, optional

Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, parsley, salt, and pepper in a medium bowl to combine. Dressing can be made 1 day ahead. Cover and chill.
In a skillet cook the bacon bits until crisp or to your liking.
Core and cut the head of lettuce into 4 equal wedges. Transfer each wedge of lettuce together with a couple of grape tomatoes if using onto serving plates. Spoon over some sour cream dressing and sprinkle with finely chopped chives or parsley, diced sweet pepper and cooked bacon bits.

Read On 33 comments

Cucumber and Cilantro Salad with Ginger Garlic Dressing

Thursday, July 30, 2020

Cool, refreshing and delicious...a little side salad with a lot of flavour is an excellent accompaniment to any grilled meat or seafood that your whole family will love.
We enjoy it year round but this it is especially good if you have a garden and are overrun with cucumbers or found a good deal at the farmer's market like I did. It's particularly healthy and you can enjoy as much as you wish.

2 tbsp Peanut oil
5cm-piece Ginger, peeled, cut into thin sticks
1 Garlic clove, minced
1 1/2 tbsp Soya sauce
1 tbsp Lemon juice
1 tsp Coconut sugar or honey
3 Lebanese cucumbers, peeled into ribbons
1 cup Cilantro
1 Long red chilli, thinly sliced
1 tbsp Sesame seeds, toasted

Heat the peanut oil in a small saucepan over low heat. Add the ginger and garlic and cook, stirring until aromatic, about 1 minute. Remove from heat. Add the soya sauce, lemon juice and coconut sugar or honey and stir until the sugar dissolves. Set aside to cool. Arrange the cucumber, coriander and chilli on a serving platter. Drizzle with the dressing. Sprinkle with sesame seeds. Enjoy!

Read On 38 comments

Pan-fried Halloumi with Gooseberries and Mint

Monday, July 27, 2020

Perfect for nibbling, or as a starter with a few drizzles of sweet tangy raspberry balsamic glaze and quality olive oil, these pan-fried Halloumi cheese are crisp, sticky, chewy and totally delicious. It is best served warm and you can complement it with different kinds of seasonal fruit, fresh mint or oregano leaves. Once it cools down, halloumi will get rubbery again. It can be reheated slightly, but the taste and texture won't be the same.
Tangy and salty with squeaky spongy texture, Halloumi (or Haloumi) is a semihard, unripened, and brined cheese traditionally made with goat's and/or sheep's milk. It's most used as a grilling/frying cheese because it maintains its shape when heated. It can be found in most supermarkets or specialty stores. I bought mine in ALDI.

250 g Halloumi, cut into 1cm-thick slices
Gooseberries or cherries, pitted
Fresh mint leaves
Extra virgin olive oil
Raspberry balsamic glaze
Freshly milled pepper

Heat a non-stick grill pan or frying pan over medium-high heat. Brush halloumi slices lightly with olive oil, and a squeeze of lemon juice too if you like. Cook halloumi for 1-2 minutes. When it starts to brown and crisp up turn the slices over and cook on the other side for another minute or two.
Arrange halloumi on a plate with the gooseberries or cherries and mint. Drizzle with a bit of olive oil and balsamic glaze and season with freshly milled pepper.

Read On 36 comments

Cookie Butter Raisin Loaf

Friday, July 24, 2020

This sweet yeast bread roll is flavourful, super moist, and so delicious. The cookie butter raisin filling give the bread a decadent depth of flavour and taste.There are many different types of cookie butters. The one I am using for this recipe has a mix of holiday spices (cinnamon, nutmeg, cloves, ginger) and tastes just like speculoos cookie spread. I use smooth one, but crunchy would work too!

20 g Fresh yeast, crumbled
50 g Coconut sugar
250 ml Full fat milk, luke warm
500 g Plain flour (German #550)
1/2 tsp Black salt (or regular)
80 g Beef dripping (or butter, softened)
2 Eggs, medium, room-temperature
125 g Raisins
150 g Cookie butter

Crumble the fresh yeast in the bowl of your stand mixer fixed with a dough hook. Add in coconut sugar and lukewarm milk. Stir together and set aside for 5 minutes.
Add in flour, salt, beef dripping or butter, and one egg. Mix for 5 minutes until the dough is elastic and smooth. Add in raisins and knead briefly.
Place dough in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Grease and line a 30cm loaf pan with parchment paper.
Gently punch dough down. Knead until smooth. Roll dough into a 24cm x 30cm rectangle. Spread the cookie butter over dough. Starting from the short end closest to you, roll up like a Swiss roll. Place in the prepared pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat oven to 200C/400F.
Use a knife to score the loaf and brush the top with egg. Bake for 30 to 35 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.