Tag Archives: salad

Apr19

Appel-vy-spekboomslaai met fetaroom

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Appel-vy-spekboomslaai met fetaroom

Tru-Cape het die lieflikste Flash Gala-appels by my voordeur afgelewer met ‘n gepaste boodskap: Takeaways from nature. Is dit nie mooi nie? Ek kan nie met sulke lieflike appels kook nie en eet dit vars as ‘n versnapering en of gebruik dit in slaai.

My appel-vy-spekboomslaai met fetaroom is ‘n heerlike seisoenale slaai en die fetaroom het al my vriende uitgeboul. Meeste mense maak dit met room, maar melk werk net so goed. Neem twee ringe feta en so +- ¼ koppie melk (of room as jy dit ryker wil hê) en verwerk dit vir ‘n paar minute in jou voedselverwerker of handstok (+-4 minute) tot romerig en glad (met gee feta-stukkies). Gooi ‘n paar blaartjies pietersielie of basiliekruid vir ekstra geur by. As dit te loperig is plaas in die yskas vir so ‘n uur om te verdik.

Die fetaroom is heerlik saam met rou babagroente, met ‘n ciabatta en geroosterde tamaties en dit gee enige slaai daardie romerige soutsmaak wat jy soek. Spekboom is volop en eksperimenteer gerus met dié suur blaartjies in slaaie.

Appel-vy-spekboomslaai met fetaroom
 
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Ingredients
  • 2 appels, in dun ringe gesny (plaas in suurlemoenwater tot jy dit gebruik)
  • 8 vye, in kwarte gesny
  • spekboomblaartjies
  • ‘n paar blaartjies basiliekruid en kruisement, nie baie nie
  • handvol neute (opsioneel)
  • Fetaroom:
  • 2 ringe feta, in stukke gebreek
  • ¼ koppie melk of room
  • gooi ’n paar blaartjies pietersielie en basiliekruid by as jy die fetaroom wil geur
Instructions
  1. Fetaroom
  2. Plaas die feta in die voedselverwerker en pols fyner. Gooi die melk of room by en verwerk vir ten minste 4-5 minute. Skraap die kante elke minuut skoon. Verwerk tot romerig en geen klontjies. As jy dit ‘n bietjie dikker wil hê plaas in yskas om te verdik.
  3. Slaai: Pak die appels en vye om ‘n slaaibord, sprinkel met kruie en spekboomblaartjies en bedien met fetaroom.

 

Jan9

#freekeh salad with cherries + mint + cashew nuts

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#freekeh salad with cherries + mint + cashew nuts

Freekeh SaladFreekeh is young green wheat that has been toasted and cracked. It is utterly delicious with an earthy, nutty flavour – and has a fantastic bite to it. This salad is salty and sweet with a lovely sweet and sour dressing. You can replace the pomegranate syrup with pomegranate molasses. The fresh cherries are divine with the dish, but figs will also do the thing.

Greenwheat Freekeh can be ordered online at www.thereallyinterestingfoodcompany.com and is available nationwide at various Spars, delis and branches of the Wellness Warehouse.

Freekeh salad with cherries, mint and cashew nuts
200 g freekeh, cooked in salt water as per the packet instruction
2 spring onions, chopped
handful of flat leaf parsley, chopped
handful of mint, chopped
15 fresh cherries, pitted and quartered
60 ml cashew nuts
Salad dressing
60 ml olive oil
60 ml pomegranate syrup
30 ml grape vinegar
salt
black pepper

Combine all the salad ingredients in a salad bowl. Mix the salad dressing ingredients together and add a pinch of salt and pepper. Dress the salad and tuck in.

Nov30

trendy + sexy + healthy #potato #salad?

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trendy + sexy + healthy #potato #salad?

Potato SaladOne of the biggest food trends over the past few year or so is ‘burnt’ or ‘ash’ food. Yep, you heard right. These terms are given to food that has been cooked on ash – or with ash (i.e. ash butter) and has sometimes a burnt or charred exterior. With this dish, I baked my potatoes first, then I flash burnt them over hot coals. A mixture of cottage cheese, lemon juice and fresh herbs gives this potato salad an austere and rather aristocratic look and flavour.

Flash braaied potato salad with fresh herbs
5 large potatoes
250 g fat free cottage cheese
30 ml chopped parsley
15 ml chopped dill
15 ml chopped basil
15 ml fresh lemon juice
extra virgin olive oil
salt
black pepper

Preheat oven to 180°C. Bake potatoes for an hour until cooked. On very hot coals flash burn the whole potatoes. Let the potatoes rest directly on the coals – turning occasionally. Mix the cottage cheese, parsley, dill, basil and lemon juice together and paint on a wooden board. Once the potatoes have cooled cut into chunks and place these on top of cottage cheese. Season with salt and pepper… and a splash of olive oil.

Oct19

easy #asparagus salad with parmesan cheese

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easy #asparagus salad with parmesan cheese

Asparagus salad with parmesan
Cooking the asparagus
Just the other day I bought my first bunch of spring asparagus and quickly put together an asparagus salad. I never boil or steam very thin asparagus. If they are fresh and thin, I simply pour boiling water over the bunch and allow it stand for five to ten minutes. If you have large asparagus boil of steam them until soft. I then immediately plunge these beauties into an ice bath – the result: beautiful, bright, fresh green asparagus – with a scrumptious bite.

Making the salad
Scatter the asparagus on a wooden board and sprinkle with the best olive oil, some fresh lemon juice, roasted seeds and nuts… and to top it off,add finely grate Parmesan cheese. Season with Maldon salt and a few pinches of black pepper. And there you have it… a mouth-watering, seasonal spring salad for the soul.

How to keep your asparagus fresh
Trim the ends if necessary. Fill a jar with a bit of water. Store the asparagus upright in the container. Change the water when it gets cloudy.

Asparagus - keep fresh

Sep29

#strawberry salad – my favourite flavour combination of 2016

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#strawberry salad – my favourite flavour combination of 2016

Strawberry Salad

Strawberries are in season…and at the moment they are at their sweetest and most delicious. I was reading the other day about the “not so well known” strawberry combinations and came across nectarines, black pepper and almonds. I decided to make a strawberry carpaccio with feta + naartjie + almonds + black pepper. It is quick, simple and definitely my favourite flavour combination of 2016

The salad
Slice a few strawberries, sprinkle with small pieces of feta, a few almonds, scatter a couple of naartjie segments and sprinkle with course black pepper. For the final touch, I added fresh mint leaves. You will not need a salad dressing – the juiciness of the strawberries and the juice of the naartjie is a built-in ‘salad dressing’.

It’s so simple but the salt and sweet …and then that pepper tang is a perfect combination and a perfect lunch – to be washed down with a glass of bubbly of course. What better way to celebrate Spring?

Strawberries- Anel Potgieter

Strawberry Festival at the Stellenbosch Slow Market
This Saturday strawberry season will officially be celebrated at the Stellenbosch Slow Market. Visitors can expect strawberry cocktails from Dr. Juice, strawberry tea and even strawberry bread from Fine Pastries. Native Chocolates will provide strawberry chocolate delights, and everyone should try the strawberry burgers from Flamed. And of course there will be strawberry fudge, strawberry sushi and even strawberry liqueur from Kaapse Liqueur. Ollie’s Sausages, who never disappoints with a variety of sausages of all types, will also be selling a uniquely created strawberry sausage.

See you there.

Feb29

brown rice salad with green tabasco dressing

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brown rice salad with green tabasco dressing

brown rice salad green with tobasco dressing

This is one of those easy toss together salads – but it delivers on all levels: taste, texture and flavour. I love the taste and the crunchiness of the brown rice and I’m completely addicted to baby marrow spaghetti. The avocado adds a lovely creaminess and the tabasco dressing adds a hint of heat that it needs.

brown rice salad with green tabasco dressing

500 ml cooked brown rice, cooled but not refrigerated
2 spring onions, finely chopped
1 large handful of fresh herbs, finely chopped – coriander, basil and parsley
70 g baby marrow spaghetti (you can get this at Woolworths)
70 g cucumber, sliced
70 g tenderstem broccoli, blanched
1 green chilli , finely chopped (optional)
1 avocado, sliced
salt and black pepper

dressing
45 ml white wine vinegar
62.5 ml olive oil
10 ml green Tabasco
5 ml Dijon mustard
1.25 ml salt
large pinch of ground black pepper

Mix all the salad ingredients together, season with salt and pepper and spoon into a salad bowl. Mix the dressing ingredients well and sprinkle liberally with the Tabasco dressing.

Feb13

fruit + vegetable salad with white chocolate mousse

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fruit + vegetable salad with white chocolate mousse

I was introduced to this extraordinary fruit and vegetable salad with white chocolate mousse this past week by Italian chef, Leonardo Vescera at the glamorous Ga Gemma Dell’ Est Hotel in Zanzibar. Never in my wildest culinary dreams did I think that raw veggies and fruit could go so well together. The trick with this is that you need to cut your vegetables into small little cubes. The veggies provide sweetness and texture to an ordinary fruit salad.

Back home, I decided to make my own version. I hope you will enjoy it as much as I did. Give it a whirl…it is a taste adventure!

SONY DSC

Fruit and vegetable salad with white chocolate mousse
Serves 6
100g of the following fruit + vegetables (you can of course, substitute these with your own choices…)
Pineapple, banana, carrot, papaya, peach, baby marrows, patty pan squash
10 ml icing sugar
30 ml mango or pineapple juice
A squeeze of lime juice
A few chopped mint leaves

Cut the vegetables into small blocks. Mix all ingredients together and serve with a dollop of white chocolate mousse.

Two ingredient white chocolate mousse
1 cup cream
150 g white chocolate

Melt chocolate in a double boiler. Heat 1/3 cup of cream. Pour heated cream over chocolate and mix well till smooth. Allow the chocolate and cream mixture to cool down to room temperature. Beat the remaining cream until stiff and fold into the chocolate. Put in refrigerator until needed.

Mar24

#healthy lunch box salad

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#healthy lunch box salad

my whole life I wanted to be thinner

Anel Potgieter - Work Salad

{my whole life i wanted to be thinner}
In matric I was a size 10, but I wanted to be an 8. In my student years I was a 12 but wanted to be a 10. As time went by, I found myself shopping for clothes in the “fuller figure” department. Such lovely words … “fuller figure”. It kind of makes you feel thinner. But perhaps more importantly, it makes you feel less alone. You actually feel part of the “fuller figure” society.

Over the years, I must have tried every diet under the sun. From the soup diet, low calorie diet, Weigh-Less, Weight Watchers to the diet shakes and the rest. I am also sure some of you can remember those over the counter diet tabs that made your heart beat at a thousand miles an hour?

funny-pics-weight-watchers-diet-pills

{2014}
Well, it is now 2014 and I can with confidence announce that I have won my battle with weight. I may not thinner per se but I have won my psychological battle with weight . How did I do it, you may ask? It required a huge mind shift in order to correct the unhealthy relationship that existed between me and food. It took a journey of deep self-introspection to establish the link between my being and the food choices I had been making.

It was a very difficult and challenging journey of discovery to say the least, yet it was one of the most enriching detours of my life. I discovered that food needn’t be the crutch it always was. Food did not have to be my best friend. But most importantly, I discovered myself! A self-confidant, strong and successful woman. A woman that looked beautiful when she looked at herself in the mirror in spite of the extra kilo’s she carries.

{it’s all about pre-planning}
Today, I eat three balanced meals a day. I had to learn to be organised! Pre-planning here is the absolute key. One needs to know what you are going to eat, and when you are going to eat it. These days, I pack myself a healthy salad to work and the sprinkle it with the best red wine dressing and Maldon salt which I keep in my drawer at work.

Naturally, I do occasionally give-in to the second slice of milk tart or that irresistible portion of home-baked chicken pie. Hell, just yesterday I ate a whole block of chocolate in front of the TV. But, it is okay…. Because I am okay!

Salad

 

#healthy lunch box salad
 
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I always use whatever fresh ingredients I have available in my fridge as well as fresh herbs from my garden. The vinegar and salt I keep in my drawer at work.
Author:
Ingredients
  • Cabbage, sliced
  • Cucumber, sliced
  • Carrots, sliced or grated
  • Yellow peppers, sliced
  • Green peppers, sliced
  • Olives
  • Tomatoes, sliced
  • Coriander, chopped
  • Basil, chopped
  • Chicken, from last night's dinner
  • Cannellini beans or chickpeas
  • Salad Dressing
  • Red wine vinegar
  • Maldon salt
Instructions
  1. Add all ingredients in tupperware and take to work. Then sprinkle generously with Maldon salt and red wine vinegar.

Jan14

roasted tomato + feta salad

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roasted tomato + feta salad

roasted tomato and feta salad

Tomatoes + feta + basil has always presented a really classic combination. By slow roasting the tomatoes one is able to extract that deep, concentrated sweet flavour. My suggestion would be to serve this salad with a slice of toasted sourdough bread or just as a spritely side dish at your summer braai.

Watch me make this by clicking here.

roasted tomato and feta salad

 

roasted tomato + feta salad
 
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Cook time
Total time
 
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Serves: 6
Ingredients
  • 500g baby tomatoes, halved
  • 100 ml olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • 200g feta cheese
  • handful of basil leaves
  • salt and black pepper for seasoning
Instructions
  1. 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, mix well and let it cool down. Taste for seasoning.
  2. Let it cool down to room temperature.
  3. Crumble the feta and add to the tomatoes and the juices. Serve with torn basil leaves.

roasted tomato and feta salad

Sep27

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

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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
 
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Prep time
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Total time
 
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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.