I've made this before and now my wife won't order this when out as she says mine is better. This made enough for 10 plus 3 took lunch for today with them.
Daughter bought a cooked chicken I did the rest. Final pic.
Kaffir lime is a very bitter lime with a knobbly skin. The flesh is not generally used, but the peel and leaves have an intense, heady perfume. You can use either the leaves or the dried peel here. The fresh leaves are available in some supermarkets in the UK, or you can buy them frozen...
Purple rice and blue eggs without using artificial food colouring is a simple trick. Boil some red cabbage, don’t add anything to the water. Drain off the water and reserve. The water will be dark blue. Use the water to cook rice and the rice will turn purple. Place the water in a beaker and add...
Last night we had a BBQ and I didn't fancy any of the usual potato-based side dishes we usually do. And we don't have any salad at the moment. So I threw together this bulgar wheat salad with the feta I had left over from Thursday's cheese flatbreads :okay:
- 100g Bulgar Wheat...
Given the current situation it seems like a good idea to buy fresh salad ingredients that don't wilt and shrivel after a day or so. Bagged and ready to use salads are notoriously short on shelf life. Which fresh salad ingredients are your best buys for staying fresh longest?
This is from "The Vegetarian Table - Mexico" cookbook. It uses Sicilian or Castelvetrano olives, which I absolutely love. They are great to have as a snack with a little slice of Parm R. Of course, the salt content on that snack is through the roof. Anyway, on with the recipe.
Olives are a great way to liven up a salad. Their bitter, tang works particularly well with ingredients such as anchovy, avocado, bacon, celery, cheese (particularly feta and goat’s cheese), chicken, eggs, tomatoes and potatoes. Here are two salads which use some of those ingredients:
Since salad dressings are pretty easy, I'm going to assume the answers will mainly be "yes," but I thought I'd ask.
I definitely make my own close to 100% of the time. At the moment, I don't think there's a bottle of store-bought dressing in the house.
My favorite is a creamy peppercorn, made...
This is a recipe adapted from the "True Thai" cookbook. It's a good recipe to use up odds and ends of various proteins in your freezer or fridge.
1 cup Jasmine rice, rinsed and drained for 15-20 minutes
1/2 cup coconut milk
1 cup water
good pinch of salt
Bring coconut milk, water to...
Less than 75 calories and very delicious! I used beech smoked salmon from Aldi, which is excellent value. This is so simple to make that it barely warrants a recipe, but I’m trying to compile a list of really low calories meals for my own use (lest I forget them) and thought others who are...
I came across these yellow beans in the supermarket (imported from Kenya). They taste very similar to green beans but perhaps more 'musky'. Inside the pods are tiny pale green beans which may account for that flavour. Anchovies work wonderfully with fresh beans so I set about creating a simple...
Beautiful Bel Fiori radicchio adds a splash of drama to this salad but you could use any radicchio leaves you wish. The slight bitterness of the radicchio contrasts well with the creamy mild beans. The vegan aioli is made with the liquid from a can of black beans. I love the pinky-mauve colour...
FRIED CHICKPEA SALAD
Makes six servings
6 tablespoons olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 teaspoons sherry vinegar
1 teaspoon sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1-inch cubes
2 small cucumbers, such as Persian, cut into 1-inch pieces