CHUNKY CHICKEN SALAD
INGREDIENTS
*150ml/5fl oz sour cream
*150ml/5fl oz light mayonnaise
*2 tbsp fresh lemon juice
*1/4 tsp black pepper
*250g/9oz cooked and cubed, skinless chicken breast
*1/2 green bell pepper, chopped
*1 small red onion, chopped
*1 tbsp each finely chopped fresh dill and parsley
*2 tbsp pitted, sliced black olives
*1/2 tsp salt
METHOD
In a medium mixing bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper. Blend well. Add the cubed chicken, green pepper, onion, dill, parsley and olives. Mix well.
Refrigerate for at least one hour prior to serving on a bed of salad leaves.
IN A medium mixing bowl, combine the sour cream, mayonnaise, lemon juice, salt and pepper. ...
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Recipe: Pumpkin, raisin and cinnamon cookies
Makes about 40-50
INGREDIENTS
225g (8oz) butter, softened
300g (10½oz) soft brown sugar
1 large egg
1tsp vanilla extract
250g (9oz) pumpkin purée (see Top Tip)
75g (2 1/2oz) rolled oats
1tsp baking powder
1tsp ground cinnamon
Pinch of salt
150g (5 1/2oz) plump raisins
300g (10 1/2oz) plain flour
METHOD
Trick or treat: Pumpkin, raisin and cinnamon cookies recipe
1. Preheat the oven to 180C/160C fan/gas 4. Mix together the butter and sugar until light and creamy. Beat in the egg, vanilla extract and pumpkin purée.
2. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir this ...
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Recipe: Chocolate, pumpkin and pecan brownies
Makes about 20 squares
INGREDIENTS
FOR THE PUMPKIN MIXTURE
25g (1oz) butter
75g (2 1/2oz) cream cheese
100g (3 1/2oz) caster sugar
1 egg
100ml (3 1/2fl oz) pumpkin purée
1tsp vanilla extract
1/2tsp ground ginger
75g (2 1/2oz) plain flour
FOR THE COCOLATE MIXTURE
200g (7oz) unsalted butter
200g (7oz) dark chocolate (70 per cent cocoa solids), chopped
3 large eggs
300g (10 1/2oz) granulated sugar
2tsp vanilla extract
125g (4 1/2oz) plain flour
Pinch of salt
100g (3 1/2oz) pecans, roughly chopped
METHOD
1. Preheat the oven to 180C/160C fan/gas 4. Grease and line a rectangular baking tin, approximately 20cm x 30cm (8-12in) ...
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Halloween recipes: A smashing pumpkin feast
Don't bin the flesh when you hollow out your Halloween pumpkin - try making these scarily tasty dishes the kids'll love...
Although the Americans were first to carve Halloween lanterns out of pumpkins (they are a native fruit there, after all), the Jack-o'-lantern actually has its roots in Britain and Ireland, where for centuries our forefathers carved lanterns out of local vegetables such as turnips and swedes.
Trick or treat: Asian chicken and pumpkin laksa recipe (above) and chocolate, pumpkin and pecan brownies (below left) and spiced pumpkin seeds (below right)
Now that pumpkins are more commonly grown here we have adopted the ...
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Quinoa Salad With Lime Ginger Dressing and Shrimp
Ingredients:
For the dressing:
2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
For the salad:
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled
How to Prepare:
1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, ...
Salad With Tuna and Vegetables
Ingredients:
For the vinaigrette:
2 tablespoons red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (you may substitute yogurt for some of the olive oil to make a low-fat dressing)
For the salad:
1 pound medium-size Yukon Gold or Red Bliss potatoes, cut in 1/2 inch dice
1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained
1 red or green pepper, cut in thin slices
3 or 4 tomatoes, cut in wedges, or ...
Roasted Pepper and Tomato Salad
Ingredients:
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds red or red and yellow peppers, roasted
1 tablespoon slivered fresh basil
1 pound fresh ripe tomatoes, cut in wedges
1 head of leaf lettuce or romaine
2 ounces goat cheese, crumbled (optional)
1. To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, and olive oil. Salt and pepper to taste.
2. Cut the roasted peppers into 1/2-inch wide strips. Toss with two tablespoons of the dressing. Add half the basil, and toss again.
How to Prepare:
3. Remove and discard the tough ...
Baby Salad Greens With Sweet Potato Croutons and Stilton
Ingredients:
For the salad:
1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
1 tablespoon extra virgin olive oil
1 6-ounce bag baby salad greens
1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)
For the dressing:
1 tablespoon fresh lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1/4 cup buttermilk
1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
How to Prepare:
2. In a ...
Wild Rice Salad With Celery and Walnuts
Ingredients
For the salad:
1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt
Directions:
1. Bring the water or stock to a boil ...
Middle Eastern Pita and Vegetable Salad (Fattoush)
Ingredients
3 (6-inch) Arabic pita breads
1 large garlic clove, finely chopped or pureed (optional)
1/2 teaspoon salt, or to taste
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground black pepper to taste
1 pound tomatoes, coarsely chopped
1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
6 scallions, white and light green parts, sliced
1/2 cup chopped flat-leaf parsley
1/4 cup slivered fresh mint leaves
1 romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces
4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
2 teaspoons ground ...
