Tag Archives: Pistachios

open watermelon sandwich from #freshstop

open watermelon sandwich from #freshstop

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{freshstop is fresh}
Yesterday whilst filling up my car with fuel, I had a few minutes to spare so I decided to pop into the Caltex Freshstop. Well, wowzer was I surprised!

Yes, there were the usual selection of convenient fast foods and fabulous coffee to go – but there was a host of other fresh ingredients as well. Have you seen the amazing array of fresh fruits from watermelon, melons and apples? Then the fresh vegetables like my favourite baby tomatoes, green beans, lettuce and a selection of cheeses, yogurts and nuts too? How did I miss that?

{watermelon and tomato? yes!}
The watermelon and tomatoes reminded me that I had been toying with the idea of a tomato, watermelon combination for the last year but just never got my head around it. But recently, I read that Chef Gabriel Kreuther from the Modern in New York combined the two and the flavours were absolutely superb. So I decided there and then to whisk watermelon, tomatoes, feta cheese and pistachios off the shelf and headed home to start experimenting.

{perfect summer dish}
I decided to make an open watermelon sandwich with roasted tomatoes topped with feta, pistachios and mint. The sweet and the savoury elements of this summery salad are just too divine. The ice cold sweet watermelon with the concentrated savoury flavour of tomatoes makes for a perfect combination and the pistachios and mint gives everything that extra taste and texture. It is fresh and interesting and would make a perfect starter for a summer meal or as a side salad to a braai.

So, this summer when you need fresh ingredients to perk-up your summer meals remember to pop into your closest Freshstop – no hassle and no fuss.

watermelon sandwich

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open watermelon sandwich from #freshstop
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Roasted tomatoes
  • 500g baby tomatoes, halved
  • 100 ml olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • Other salad ingredients
  • 900g watermelon
  • 200g feta cheese, crumbled
  • 100g pistachios, shelled
  • small handful of fresh mint leaves, torn
Instructions
  1. Roasted tomatoes - Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour. Take out of oven, sprinkle with balsamic vinegar and let it cool down.
  2. Taste for seasoning. You will want to serve it with the watermelon at room temperature.
  3. To assemble - Place a slice of watermelon on a plate as the base of your dish and add a few tomatoes on top. Crumble some feta over the dish, top with pistachios and finish with a few mint leaves – sprinkle with a few drops of the balsamic-tomato juices.

savoury + pineapple lassi shooters = refreshing and healthy

savoury + pineapple lassi shooters = refreshing and healthy

Lassi drinks pineapple lassi and savoury lassi

As you know I like things hot + spicy, so a lassi is a must in my house – especially when I make a lovely curry.  A Lassi is a very popular yogurt based drink that originated in the Punjab regions of India and Pakistan and are often served in genuine Indian restaurants as they are the perfect drink to have when eating spicy dishes. It’s a type of a yogurt milkshake / smoothie because you just blend the ingredients together. The yogurt in the lassi neutralises the heat generated by the spices and offers some cooling and respite from the spicy ingredients.

I have made two versions of a lassi (sweet and savoury) but this is something that you can play with – you can use any fruit  … mango, banana, lychee, strawberry or  use other spices – experiment a bit and see what flavour combinations work for you.  It will be something both novel and unique at your next Indian soiree.

And remember … if you use fresh fruit Lassi’s are 100% natural and are free from artificial colourings, preservatives and flavourings. I also use fat free yogurt for a very healthy option.

Facts I did not know about lassi:

1. It is consumed by over one billion Asians throughout the world.

2.  In Punjab a lassi is sometimes topped with a thin layer of malai – a type clotted cream.

3.  With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis.

4.  In old times, people would have lassi because they wouldn’t get hungry quickly afterwards and they could wait until lunch to eat again.

5.   A sweet lassi is a more recent invention, and has become immensely popular. Rose water is a common ingredient for sweet lassi and adds a sweet, perfumed aroma.

Sources:  hassam.hubpages + wikipedia

 

savoury lassi shooter
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Cup of plain fat free yogurt
  • 2t Chopped coriander
  • ½t Dry mint
  • ¼ t Chillie powder
  • Pinch of coriander and cumin powder
  • Pinch of salt
  • Squeeze of lemon juice
  • To serve
  • 20 g Crushed pistachio nuts for serving
Instructions
  1. Put all the ingredients except the pistachio nuts together and blitz in a blender
  2. Pour into liqueur glasses.
  3. Sprinkle with pistachios.

pineapple lassi shooter
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Cup of plain fat free yogurt
  • 115g Rhodes Pineapple Crush
  • ½ t Chillie powder
  • ¼ t Dry mint
  • Pinch of coriander and cumin powder
  • Pinch of salt
  • To serve
  • 20g Crushed pineapple for serving
Instructions
  1. Put all the ingredients together and blitz in a blender.
  2. Pour in liqueur glasses.
  3. Sprinkle with crushed pineapple and serve.

 

 

 

apple + white chocolate + fennel + pistachios = an extraordinary treat

apple + white chocolate + fennel + pistachios = an extraordinary treat

happy new year everyone, wishing you all the best of everything for 2013. here is something easy and so delicious – it has some of my favourite ingredients and the fennel just makes this an extraordinary treat – love anél

apple white chocolate pistachio snacks with fennel

Apple white chocolate pistachios and fennel snacks

White chocolate and pistachios

Pistachio nuts

 

apple + white chocolate + fennel + pistachios = an extraordinary treat
 
Prep time
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Author:
Serves: 2
Ingredients
  • 125g Dried apple rings
  • 100g White chocolate
  • 20g Pistachio nuts
  • 1T Fennel seeds
Instructions
  1. Place apple rings on a tray.
  2. Melt chocolate in a bowl over simmering water.
  3. Paint each apple ring with some melted chocolate and sprinkle with pistachio nuts and fennel seeds.

 

 

 

green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous

green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous

easy green salad, maklike groen slaai, vegetarian salad

After a brief but blitzy gastronomic tour through Johannesburg this past weekend I returned home in need of something healthy – something green. So I made this delicious + scrumptious + sumptuous salad. It’s fresh and easy – just add all the ingredients in a bowl, sprinkle with some salt and drizzle with lemon infused olive oil and a squeeze of fresh lemon juice. I like to serve the baby marrows still warm from the oven and then all the other ingredients at room temperature. It’s crunchy, creamy, tangy and really splashy in flavours. Enjoy.

My favourite shades of green:
+ Irish colour green – I am married to a wonderful man of Irish descent … where everything from the Emerald Isle seems to be green;
+ The green of an olive;
+ The green colour of growing grass;
+ Lime green;
+ … and then the US Dollar green. 🙂

green salad with pistachios, pumpkin seeds, goats cheese

 

green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For baking the baby marrow
  • 400 g Baby Marrows
  • 2T Olive Oil
  • Salt
  • For the broken-cheesy-olive-melba-toast
  • Melba toast – decide how many you want – I like plenty
  • Handful of green olives - chopped
  • 100g Peppery Chevin goats cheese
  • Squeeze of lemon juice
  • Other salad ingredients
  • 250g Asparagus (I only had tinned asparagus but fresh asparagus will be first-class)
  • 1 Handful pumpkin seeds
  • 1 Handful pistachios
  • 1 Avocado sliced
  • Few sprigs of parsley – torn
  • Lettuce of your choice – I like to use the frilly lettuce for this salad – it looks pretty
  • Lemon infused olive oil
  • 1 Lemon
  • Salt
Instructions
  1. Baking the baby marrow: Preheat oven to 180 °C. Coat each baby marrow with olive oil and sprinkle with salt and bake for 30 minutes. Take out of oven and cut length ways.
  2. The broken-cheesy-olive-melba-toast: Break the Melba toasts up into pieces. Mix the goats cheese, green olives and the lemon juice together and smear on each piece of toast.
  3. Making the salad: Mix all the ingredients together. Drizzle with olive oil and lemon juice. Sprinkle with some salt.
  4. Serve with love.