Category Archives: Salads

Lemon Basil Vinaigrette

I like to use my own dressings.
I keep them in small bottles with my own tags on them.
If you use white vine vinegar instead of lemon juice, you can keep your dressing for longer than a lemon based dressing.
The lemon juice can spoil sooner.
I use this dressing on a salad with grilled salmon.
Ingredients

1/4 cup lemon juice plus zest of one lemon or white vine vinegar

1/2 cup olive oil

1 tablespoon dijon mustard or mustard powder

1 teaspoon honey

2 cloves garlic minced

8 basil leaves fresh or dried

1/2 teaspoon dried oregano or 1 teaspoon fresh

1/4 teaspoon sea salt

1/8 teaspoon black pepper freshly cracked

  1. Mix the ingredients in a blender a let it rest for a day then strain if you like the solid parts in it.

Keep in stylish bottles.

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Little gem Wedges with Sardines & Caramelized Onions

Little Gems with Sardines Snack

 

Do you feel hungry? Are you stressed and you want to nibble something?

Or just you want a good inter-meals meal?

Don’t ever eat chips, sweet or salted snacks!

This dish gives you the right balanced snack you need.

You can use different  jams, chutneys to give a special flavour to your mayonnaise dressing.

Ingredients

2 Little gem cut to two wedges

1 can sardines, drained, broken

1 tbsp yoghurt

1 tbsp mayonnaise

1 tsp white wine vinegar

Salt and black pepper to your tasting

Caramelized onion rings

A few cherry tomatoes, halved

Seedless grapes halved

 

 

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Crunchy beetroot salad with grilled chicken breast

Always tailor the chicken breast hence it will be cooked evenly.

I always cut the breast to 1 cm thick escaloppe.

Ingredients

Chicken breast cut to 1 cm thick pieces

Beetroot julienned

Apple julienned

Rocket or maché leaves

French vinaigrette dressing

Chopped nuts

Method

I use raw beetroot. It gives the crunchiness to the salad.

I toss with the salad leaves only in the last minute to avoid making the salad red by beetroot.

 

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Green avocado salad

 

Avocado green salad

Ingredients

Avocado, diced

Cucumber, reseeded, diced

Tomatoes, deseeded, diced

Mache

Soya beans or broad beans

French dressing

For plate decor

Basil oil

 

 

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Lamb steak with mange tout broccoli salad

Lamb steak with mange tout broccoli salad

 

Grilled meat with healthy green salad is an excellent alternative to a fat burning  life.

One lamb steak gives enough protein mange tout a little extra vegetarian protein the rest of the greens provide fibres.

Broccoli gives greens to bite its fibres help metabolism.

Ingredients

2 lamb steaks

Olive oil to fry

Mixed green salad (TESCO)

Mange tout

Broccoli florets

Tomato desseded cut to strip’s

Olive oil

Salt and black pepper

Sesame seeds

 

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Lamb burger with zucchini spaghetti salad

I frequently go out to sail on weekends.

I need to eat quality and balanced food even in the sailing club.

Ready to make, fast and balanced food even among camping conditions.

Let’s go further on the road of protein heavy diet in the fight against fat.

The simpler the better to make a fast midweek meal!

You can use ready to use BBQ items from the shelves of retailers.

To add a little crisp, make crispy cheesy zucchini chips. Recipe HERE.

Ingredients

2 lamb burgers (TESCO)

1 cucumber or zucchini

1 red onion sliced

Cherry tomatoes, halved or

Tomato desseded and cut to julienne

Broccoli florets

For the dressing

Olive oil

Lemon juice

Garlic powder

Salt and black pepper

Yoghurt dressing

Greek yoghurt

Olive oil

Lemon juice

Garlic

Salt and black pepper

 

 

 

 

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Iceberg and peach salad

Ingredients

Iceberg

1 peach

2-3 tbsp yoghurt based salad dressing

Fried bacon

Chopped chives

 

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Watermelon salad

With grilled halloumi?

Yes! I love it!

Ingredients

  • 1/2 seedless watermelon
  • 1 cup diced red onion (about half a medium red onion)
  • 2/3 cup chopped fresh cilantro leaves
  • Freshly ground pepper
  • 1-2 jalapeño(s), seeded and finely diced (add more or less to taste)
  • Zest and juice of 1 lime

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Grilled halloumi with watermelon salad

The Flavours of the Mediterranean in September?

Yes!

Cheese and fruits, salty and sweet always go hand in hand together.

Grilled halloumi with watermelon salad is an excellent dish for lunch or dinner.

Ingredients

Halloumi cheese cut to finger pieces

Salt and black pepper

Oil to fry

Watermelon, diced

Cherry tomatoes, halved

Seedless red grapes, halved

Figs, cut to bite sized pieces

Dates, quartered

3 tbsp balsamic vinaigrette dressing

 

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Little chef’s camping lunch

Do you think you deserve a nice lunch even when you’re tenting?

I’m sure I do deserve.

On a September weekend on the Piddinghoe lake I made this lunch.

Very fast, and delicious.

Ingredients

100-150 g chicken breast fillets

2 sachets of noodles spice mixture

Oil to fry

1/4 iceberg lettuce cut to bite size pieces

2 tbsp salad dressing

salt and black pepper

 

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