Angie's Recipes . Taste Of Home

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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!

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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.

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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!

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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.

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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!