New Potato and Egg Salad (serves 4)
Tried this out ahead of trip to France next week as I will be on cooking duty some nights. I took 1/2 pound of new potatoes and 3 eggs and I cooked them all together for 10 minutes or so in the same water. Cut the potatoes up into small dice and chopped up the hard-boiled eggs. Mixed all together with 2 tbsp. of mayonnaise. Sprinkled some salt and pepper over. Perfect summer picnic salad. Can also add mustard to mayo and anchovies would be good too.
Apricots with Mango Puree
Here in Florida mangoes can be a problem – too many of them. People with a mango tree in their garden are overwhelmed and now a charity has been formed to deal with the issue – mangoesforcharity.com. I love mangoes and thought they might go well with the fresh apricots I bought the other day. A few drops of yuzu juice makes it really special. It is worth investing in yuzu juice available from Amazon. A small bottle goes a long way. This fruit salad would be good to take to work for lunch. My taste tester dog is asking for more!
Cut fresh apricots into slices (1 or 2 per person)
Puree a large, ripe mango in food processor with a few drops of Yuzu juice
Spoon mango puree over apricots
Beetroot with Anchovies (serves 4)
Don’t dismiss this as you may actually like it! My mother said “How one earth did you come up with this one?!!” Usual reply – walking dog. You can take a short cut by using bought sliced beetroot. I roasted fresh beetroot, added a couple of chopped anchovies to them and made an anchovy parsley vinaigrette. Taste tester husband tasted not knowing what was in dish apart from beetroot and declared himself a happy man!
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
3 beetroot – peeled and diced
2 anchovy fillets – finely chopped
1 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
1 tbsp. parsley – finely chopped
1 garlic clove – finely chopped
3 anchovies – finely chopped
Toss diced beetroot in seasoned olive oil and roast in oven for 30 minutes, turning them over after 15 minutes.
Let cool and stir in chopped anchovies.
Make dressing – combine all dressing ingredients and spoon a tablespoon or 2 over beetroot. Let stand for at least half an hour for flavor to really develop.(Rest of dressing can be used for something else).
Jo’s Ratatouille (serves 2 good sized portions)
I was aiming to feed 4 but veggies shrank! Skipped back from the Farmer’s Market as was so excited about using baby eggplant/aubergine (really quite small and thin – about a couple of inches) and they look so pretty too – a light purple striped with cream. Baby tomatoes, a zucchini/courgette (baby zucchini/courgettes would be really nice but couldn’t see any), really fresh garlic and, secret ingredient, red pepper flakes were all combined with the eggplant in a saute pan/frying pan. Key is to saute veg until nice and browned. Will be in France in July and hoping to make this for dinner as a side dish as we are sharing the cooking in the evenings (bit like taking coals to Newcastle, but still!). Can be eaten hot or cold (packed lunch, maybe?)
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper
Take 6 baby eggplant, cut of top, then cut in half
Take 1 good size zucchini and slice (I cut 1/2″ slices and then halved them)
Take 8 baby tomatoes and halve them
Coarsely chop 2 large cloves of garlic
Pinch (or more depending on your taste preferences) red pepper flakes
Heat oil until sizzling.
Add everything and cook without turning heat down until veg are nicely browned on both sides.
Superhealthy Apple, Honey and Walnuts Snack (serves 1 or 2 people)
When you are a bit low on energy this will give you a boost. Or you may like it for breakfast – like I just did. Healthy option for kids, too.
Take 1 apple and cut it into 8 pieces.
Place some runny honey (raw is best) on a plate
Place some finely chopped or ground walnuts on same plate.
Dip apple slice into honey and then into walnuts.
Mediterranean New Potatoes (serves 4)
This dish can be eaten hot or cold and can be a nice side dish for any meat or fish or else can be a stand alone potato salad.
Just boil 3/4 pound potatoes until cooked.
Place 1/2 cup passata/tomato puree 1/4 cup veg broth/stock, 1 tbsp. chopped sundried tomatoes and 8 black olives – pitted and finely chopped in a saucepan. Bring passata mixture to boil then simmer for 5 minutes. Pour over potatoes.
Prosciutto and Blueberry Salad with Sprinkled Nuts (serves 4)
Based this on a great little salad I had in Covent Garden, London recently. I wandered into a small French restaurant and found that there was little to eat (for me) on the menu so I was on my way out when the waitress said they could accommodate my needs so I stayed (and they did a wonderful job and I was so grateful).
Take some lettuce/baby spinach/mixed leaves.
Tear up some prosciutto (or not if you want vegetarian/vegan)
Cut some baby tomatoes into quarters
A few sun-dried tomatoes cut into little pieces
Take a handful of blueberries
Crush some walnuts
Make a balsamic dressing – 1 tbsp. balsamic vinegar and 3 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper.
Place everything in a salad bowl and toss well with balsamic vinaigrette.