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by Chef Caro

Homegrown beetroot salad

February 26, 2012 in Healthy eating, Vegetable garden

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Hi people-who-adore-food,

We’ve been exceptionally wafty and pure by growing our own beetroot. It came out be-yoo-tifully and a welcome addition to the fountains of tomatoes, gems and beans.

I threw in some peppery baby rocket that I have sprouting like the magic porridge pot behind the kitchen door, crumbled over some of my fave garlic goats cheese and WHOOP-LA, uber sexy salad.

I dressed it up with a light lemony dressing with a droppette of truffle oil in it and it really brought out those earthy beetroot flavours.

3.7 from 3 reviews

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Homegrown beetroot salad with goats cheese
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Earthy beetroot salad with creamy avocado, goats cheese and peppery rocket.
Ingredients
  • 6 small beetroot
  • 2 T balsamic vinegar
  • 1 T honey
  • 1 t brown sugar
  • 1 roll garlic goats cheese
  • 1 ripe avocado
  • Mixed salad leaves
  • 1 handful fresh rocket
  • 2 T Extra Virgin olive oil
  • 2 drops truffle infused oil (or leave out if you don’t like it)
  • Juice of ¼ lemon
  • Salt
  • Freshly ground black pepper

Instructions
  1. Beetroot:
  2. Tip – break the tops off the beetroot instead of cutting it, it won’t bleed.
  3. Place in a pot and simmer until soft.
  4. Drain and cool.
  5. When cooled, peel them carefully (the skins come off quite easily).
  6. Cut them into even wedges and place in a large pan. Toss over a medium heat with the 2 T Balsamic, honey and sugar for a few minutes until glossy. Season and set aside to cool.
  7. Make the salad:
  8. Lay your salad leaves on a platter, peel and cut the avo and lay at intervals around the platter with the beetroot.
  9. Crumble over the goats cheese and top with the rocket. Season with black pepper.
  10. Dressing:
  11. Whisk the oils and lemon together and season.

Enjoy fair peoples.

Caro xxx

 

 

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by Chef Caro

Spicy calamari salad

February 22, 2012 in Easy dinners, Healthy eating

7 Comments »

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This recipe is a new favourite of mine. It kicks ass. Spicy, Cajun-ey, chilli ass with peppery salad leaves wilted into it just before serving.

It’s a winner as a starter or fatten it up with fresh, popping baby tomatoes, colourful peppers and perhaps some baba potatoes. You can also use all sorts of leaves for this. Butter lettuce would be lovely and soft, rocket would pack a punch or you could Asian things up with some lovely fresh bok choi (Chinese scabbage).

4.0 from 3 reviews

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Spicy calamari salad
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Recipe type: Starter or main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Warm Cajun calamari salad with fresh chilli and wilted greens.
Ingredients
  • 500g baby calamari tubes and tentacles
  • 3 T Cajun spice
  • 1 t smoked paprika (you can use normal if you like, then make it 2 t)
  • 2 fresh chillis (depending on hot you like it)
  • 1 pinch saffron (if you have it hanging around)
  • 4 cloves garlic, grated
  • 1 packet Italian salad leaves
  • Vegetable/canola oil
  • Salt and black pepper

Instructions
  1. Place the calamari into a colander and run fresh water over it to get rid of any sliminess from being in packaging. Shake it to remove as much water as possible.
  2. Place all the spices, garlic and calamari in a bowl and marinade from 10 mins – 1 day. A few hours will do just fine.
  3. Heat a pan until very hot, add some oil and pan-fry the calamari in batches until just cooked. +- 3-5 mins per batch.
  4. Place it all back into the pan with the leaves and turn for literally 30 seconds until everything is mixed and coated and the leaves are starting to wilt. You don’t want them to shrink to nothingness.
  5. Serve immediately.
  6. TIP: I always cook the little heads for longer until they are starting to get crispy.

 

Couldn’t you just DIG in right now…?

Enjoy lovely people,

Caro xx

Avatar of Chef Caro

by Chef Caro

Calamari and chilli salad

October 14, 2011 in Healthy eating

4 Comments »

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calamari

Tender and spicy calamari on crisp, juicy vegetables with a sassy squeeze of lemon.

This is one of my favourite spicy meals and never fails to wow if I have some friends over. It’s light, healthy and great for the budget too (a punnet of fresh calamari goes for about R35 at Woolies).

You can also use beans, cabbage, mange tout, baby marrows, carrots… pretty much any veggies you have in your fridge. Keep things colourful and crunchy and you’re winning.

Picture this: Sun shining, huge glass of Chenin Blanc, some friends with smiley faces and this in front of you. *dreamy*

Recipe
Serves 6 as a starter/light meal

200g calamari tubes
1 red pepper, sliced
1 small red onion, sliced
1 packet sugar snap peas
Small handful baby mielies
2 cloves garlic, grated
2 T Cajun spice
1/2 small hot chilli
A large lemon wedge
Small bunch coriander
1 pack of pok choi
Sesame oil

Place the calamari in a bowl with the Cajun spice and a little oil and mix well.

Heat a little oil in a pan/wok and add the onions, red pepper, sugar snaps, mielies, chilli and garlic and toss for a minute or 2. Set aside.

Add the calamari to the same pan and toss for about 2-3 minutes.

Add the veggies, coriander and pok choi and warm through (1 minute). Take off the heat and squeeze over the lemon.
Serve immediately as a warm salad.

*You could also serve this on noodles or rice to make it a more substantial meal.

calamari

Avatar of Chef Caro

by Chef Caro

Crunchy green salad

October 11, 2011 in Healthy eating

6 Comments »

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green salad

Fresh, juicy, crunchy greens with creamy avocado and ricotta and a spicy pesto dressing. Perfect for the on-coming summer!

I have been waiting for summer the entire winter (seems like I have been wearing socks forever). I am definitely a warm-weather girl and just love bare feet, long lazy lunches with lots (and lots) of white wine and beautiful fresh summer food.

Bring on fish braais, salads, fresh zingy cocktails and lots of outdoor entertaining.

This is a lovely fresh salad that is filled with fibre and all that good-for-you deliciousness that comes with crunchy greens. I spice things up with my coriander and chilli pesto (blogged previously) and it works really well.

Recipe

1/2 punnet sugar snaps
½ packet rocket
4 medium baby marrows
1 small head of broccoli
1 avocado
1 packet good ricotta cheese
½ packet extra fine green beans
2 sprigs of mint
Onion sprouts
2 T coriander and chilli pesto
Black pepper
Salt

Top and tail the baby marrows.
Using a peeler, peel the baby marrows lengthways to make long thin strips.
Steam the beans for 2 minutes and refresh in cold water.
On a flat platter, arrange firstly the rocket and then the baby marrow ribbons.
Then the sliced avocado, ricotta, beans, broccoli and mint and most of the sugar snaps.
Slice a few of the sugar snaps along their rounded sides and slowly open up, place them on top of the salad for beautiful presentation.
Top with the onion sprouts and drizzle with the pesto.

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