Category: Salads

‘Beet’ the Winter Blues with this Gorgeous Golden Beet, Blood Orange and Goat Cheese Salad with Citrus Dressing

‘Beet’ the Winter Blues with this Gorgeous Golden Beet, Blood Orange and Goat Cheese Salad with Citrus Dressing

We are now in prime citrus season. February can be a little bleak, so after months of hearty soups and stews, may I suggest you add some color (and vitamin C) into your life with this seasonal salad which has become one my favorite winter dishes.  I created this recipe a couple of […]

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Best Salad Ever! Quinoa Salad

Best Salad Ever! Quinoa Salad

Happy Memorial Day or Bank Holiday, depending on where you are! I hope you are able to celebrate with family and enjoy the holiday. I have just done a live cooking webinar for Hayvn Halftime, and wanted to share the link with you. Check out […]

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Homemade Coleslaw

Homemade Coleslaw

I hope this finds you well in these strange times.

I count myself very blessed. My husband can work from home, and I have two of my three children living with me. When I had my catering business, I thought that cooking for large groups of people was what made me happy. Turns out, I love cooking for four people. I also love the challenge of coming up with new or old recipes with the food I have. No more popping out to the shops for that missing ingredient.

I am sharing another of my old favorites, my ‘recipe’ for homemade coleslaw. I have have created a new video to show you how to to make it. In the video, I am adding the coleslaw to a Ploughman’s lunch.

Ploughman’s Lunch with Homemade Coleslaw

A Ploughman’s lunch is a traditional English* meal. As the name suggests, it is the type of meal a farm worker would have had for his midday meal. Nowadays, a ploughman’s lunch is a typical offering in pubs in the U.K., well it will be, once they reopen. It consists of a piece of ham or cheese with some raw vegetables like apple or celery with some chutney and crusty bread. In my version, I add some homemade coleslaw.

(*Not Scottish. Where I come from in Scotland, we call our midday meal ‘dinner’. I did not know the word lunch existed until I was about 14! And our evening meal is called ‘tea’ or ‘supper’ Confused? Also, Scottish farm hands would have eaten something made from oats, rather than wheat. )

Ploughmans Lunch with Homemade Coleslaw with

Homemade Chutney

The video mentions a homemade chutney. The link for that recipe is here

Family Favourite

I love homemade coleslaw.  I think my dad first started making this when I was young, certainly it has always been part of  my food memory, and it is so much better than any bought version.

It  pairs particularly well with pulled pork, although my favorite combination is coleslaw and home baked ham.

Also, as we are all shopping less frequently, homemade coleslaw is made from ingredients that keep well in the fridge or are already in your cupboard. 

Variations

You can vary the bits that go into.  I seem to have become fixated with cranberries and pistachios, especially if I am am making this around Christmas, but any nuts or dried fruit will work. If you do not have yogurt or sour cream, just use mayonnaise.  This is also more of a method, so the quantities are a suggested guideline. Honestly I do not really pay attention, it is hard to go wrong with this recipe.

Homemade Coleslaw

Ingredients

  • white cabbage shredded ( I quite often cheat and buy mine already shredded) around quarter to half a small one (fresh cabbage keeps really well in the fridge)
  • shredded or julienned carrots (again I sometimes buy mine julienned, from Trader Joe’s) one medium carrot (again carrots keep a long time refrigerated)
  • handful of shredded Brussel sprouts or broccoli (optional)
  • handful of cranberries or other dried fruit of your choosing
  • handful of peanuts or pistachios or again whatever you would prefer
  • green apples, diced (or red, but the green adds a lovely sharpness)
  • mayonnaise and sour cream or plain yogurt in a two to one ratio

Method

Combine all dry ingredients in a large mixing bowl.  Start with one tablespoon of sour cream and two tablespoons of mayonnaise and mix into the dry ingredients, continue adding in the same proportions until everything is nicely coated.

Stay Safe! Stay Home!

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Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

Updated Post with new video! I hope this finds you well! This is one of my original posts, a perfect dish to have in the fridge for the never ending snacks and meals required when everyone is staying at home. I have just added a […]

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Sensational Summer Salads

Sensational Summer Salads

In this post, I am going to give you ideas about how to use seasonal summer produce to make four fabulous side salads. In July, peaches and nectarine are at their best, watermelons are plentiful and strawberries are in peak season. And for a few […]

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Pulled Pork with Homemade Coleslaw

Pulled Pork with Homemade Coleslaw

Pulled Pork Revisited

I am beginning to realize that what I call pulled pork might not meet the rigorous standards of barbecue aficionados.  But it works for me and is super easy. This recipe was offered by my wonderful neighbor, Mary McGee, although the original piece of paper it was written on is long lost. Just seems perfect as the summer seems to have truly gone and autumn is not quite living up to its crisp and sunny reputation.

This is a great crowd pleaser and quantities can easily be doubled to feed more people. This recipe is also easy to make ahead, just reheat on the day. It will also keep well in the oven at a lower temperature should your timings slide. It was a great hit with the Woman’s Group at the Darien Community Association.

I am finding it very funny going back looking at my old post. Talk about short and sweet, not much in the way of chat. Time for a little revamp, although in the case of pulled pork perhaps there is not much more to say. Except that the quality of the bun is an important factor. You need something robust, that will not fall apart with the pork filling.

You may use any old coleslaw, but the attached recipe really works well with the pulled pork. The coleslaw is also great with meatloaf and quiche.As with anything, chips or crisps. whilst not compulsory. are the perfect final addition to this meal.

I am assuming large Brioche buns, but sliders would be great too. I often used this as ballast at the end of a cocktail party, when fiddly little appetizers just wouldn’t do.

Quantities are a guideline.

Ingredients (serves 8)

preheat oven to 350F/170C

  • 8 Brioche buns (Costco) or similar
  • 2 tenderloins ( yes I know it is supposed to be butt, but when I used that I spent so much time pulling out gristle and fat that I have returned to the tenderloins)
  • tin of diced tomatoes
  • handful of brown sugar
  • large slug of barbecue sauce, use your favorite
  • tablespoon dijon mustard
  • dash of cumin and coriander
  • half an onion, dicedQuantity of coleslaw

To Serve

  • Quantity of coleslaw
  • Extra warmed Barbecue Sauce

Method

Place tenderloins in roomy oven proof dish and add  the other ingredients.  Cover and place in oven for an hour and a half.  Check internal temp of the pork and make sure it has reached 145F, or pull a pice apart to check it is cooked, if not return to the oven for another 15 minutes then check again..  Remove tenderloins and shred using two forks. then return to the sauce and cook uncovered for a further half hour until liquid has reduced, lower temperature if the meat starts to burn.

Serve with extra warmed barbecue sauce and coleslaw.

 

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Salad Niçoise with roasted Salmon

Salad Niçoise with roasted Salmon

Salad Niçoise – Classic French Dish (apologies if you have seen this already, trying to test my website, as it seems to have stopped sending emails properly, if you receiving this for the first time love to hear from you) Salad Niçoise is a classic […]

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Puy Lentils with Caramelized Onion Chutney, Roasted Butternut Squash, Feta, Pomegranate  and Sliced Broccoli

Puy Lentils with Caramelized Onion Chutney, Roasted Butternut Squash, Feta, Pomegranate and Sliced Broccoli

Vegetarian Challenge Alan and I are continuing with the vegetarian challenge. So far we are finding it very easy, last night was a stir fry. On Saturday night I made Puy Lentils with Caramelized Onion Chutney, Roasted Butternut Squash, Feta, Pomegranate and Sliced Broccoli salad . […]

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Quinoa with Roasted Butternut Squash

Quinoa with Roasted Butternut Squash

This quinoa with roasted butternut squash is one of my favourite salads to make in the winter months. It is great for feeding a crowd. The dish also looks really pretty with its combination of orange butternut squash and ruby red pomegranate seeds,. My summer quinoa is all whites and greens. When I was catering in Darien, I included both on the menu all the time. Quinoa covers so many bases. It is vegetarian, full of protein so can be viewed as a main course, and pairs well with both fish and meat.

To be helpful I have given suggested quantities for the things to be added to the quinoa but to be honest how it works is the butternut squash is whatever amount is being sold in the pre cut package, the pecans are generally a whole bag of candied pecan from Trader Joe’s, unless I have already used some and then its whatever is left, the pomegranates are again either a whole container unless I plan to use them for something else etc.

The key with quinoa is to add plenty of bits otherwise it can be a little dull on its own.

Ingredients

  • 1 cup/7oz/100g of red quinoa, rinsed
  • 2 cups or 2 large handfuls of butternut squash, cut into bite sized pieces
  • 1/4 cup or small handful of cranberries
  • 1/4 cup or small handful of candied pecans
  • 1/4 cup or small handful of pomegranate seeds
  • 3 scallions, thinly sliced
  • 2 cups or large handfuls of kale, stems removed and cut into large pieces
  • one ripe pear, peeled, cored and cut into bite sized pieces
  • olive oil
  • 2 tablespoons balsamic vinegar ( a flavored vinegar such as pomegranate would be great here, I loved Olivetti in Darien, and I am devastated to see it has closed.)
  • 1 teaspoon Dijon mustard
  • salt and pepper

Method

Preheat oven to 400F

Toss the butternut squash in olive oil and roast in a shallow roasting tin until fully cooked and starting to caramelize, 25-30 mins.  Leave to cool. Turn oven off.

Toss kale in olive oil with a little salt and arrange in a single layer  on a roasting tin and pop into cooling oven. until kale has crisped. Check after 20 mins.

In a medium pan add rinsed quinoa to 2 cups of water. Bring to a boil, cover and cook until all the water is absorbed, around 15 mins.  Turn off heat and leave for a further 10 minutes then fluff with a fork.

Make balsamic dressing by combining 6 tablespoons of olive oil with 2 tablespoons of balsamic vinegar, add the mustard and season.  Whisk until combined, then pour over the cooled quinoa.

Mix the quinoa with the cranberries, scallions, pecans, pear  and pomegranate seeds, reserving a few of each ingredients for garnish.  Top with roasted kale!

If you try this or any other recipe on my  website I would love feedback.  If you like this recipe feel free to pass it on.

 

 

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Coronation Chicken and other Tea Sandwiches (Includes Mango Salsa and Mango Chutney)

Coronation Chicken and other Tea Sandwiches (Includes Mango Salsa and Mango Chutney)

Afternoon Tea Sandwiches For four years the Fabulous girls and I offered Afternoon Tea at the Darien Community Association, the DCA in Darien, Connecticut. I am currently living in Denmark but the fabulous Vicky, a superb professional pastry chef, is now catering Teas at the […]

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Roasted Brussel Sprouts, Cranberries and Pecans

Roasted Brussel Sprouts, Cranberries and Pecans

So who would have thought that the humble sprout would become so ‘popular’ ( you have to toss your hair and think ‘Wicked’ as you say this).  Soggy sprouts are banished forever as their new, sexier, roasted cousins hit the scene.  Add the cranberries and […]

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Texas Coleslaw

Texas Coleslaw

This new coleslaw was served as part of the New Orleans and the South American Art Lecture lunch.  It is a slightly punchier version of the traditional coleslaw with spices and herbs which give it a little kick.  It pairs very well with pulled pork or barbecued spare ribs.

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Green Beans with Roasted Corn and Manchego

Green Beans with Roasted Corn and Manchego

Perfect Summer Salad This salad takes fresh summer ingredients, sweetcorn and green beans, and balances all that healthy goodness with a large amount of finely grated cheese! Delicious! You can cook both the beans and sweetcorn in advance and just finish the corn at the […]

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B.B.’s Asian Slaw

B.B.’s Asian Slaw

My neighbor BB very kindly invited me to play bridge at her house this summer with some of her bridge crew. Afterwards she served us supper and introduced me to this delicious asian slaw.  She suggested serving it with some cooked chicken, pork or shrimp. […]

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Summer Quinoa

Summer Quinoa

I have found a fantastic combination of ingredients to make what I, with great imagination, am calling my ‘Summer Quinoa’.  To be honest, add any green vegetable you have to hand although the combination of avocado, asparagus and sugar snaps is particularly pleasing.  I have been adding shrimp to make it more of a main course, but it is not essential.

 

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Lentils with Roasted Brussel Sprouts, Cranberries and Candied Pecans

Lentils with Roasted Brussel Sprouts, Cranberries and Candied Pecans

  I already have a few lentil recipes on this site, but I suddenly had a need to make one with cranberry compote. I suspect this cranberry compote will turn up again as it is so pretty and would work well with all sorts of […]

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Greens with Pear, Stilton or Gorgonzola, Cranberries, Caramelized Onions and Candied Pecans

Greens with Pear, Stilton or Gorgonzola, Cranberries, Caramelized Onions and Candied Pecans

If you try this or any other recipe on my  website I would love feedback.  If you like this recipe feel free to pass it on.  If you love this recipe please subscribe using the link below, and I promise you a regular supply of […]

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Roasted Potato, Tomato and Green Bean Salad

Roasted Potato, Tomato and Green Bean Salad

IMG_2157This is one of those accidental salads, which happened because  I undercooked the potatoes first time round.  I then threw them into the oven and the combination of hot roasted potatoes and a mustardy dressing was so good, did I mention my potato obsession, that it has become my new favorite.  You can either roast the potatoes and toss into the salad just before serving, which gives you a  warm salad, or  leave them to cool and add them later, to make room temperature salad which is great for picnics or bringing to Barbecues .  Brilliant either way.  I also precook the green beans, up to a day before, so can have everything ready to assemble.  I recently discovered I have been overcooking beans my entire life.  I now set my timer for three minutes from when the water returns to the boil, drain them into a colander and run them under cold water to help them retain their bright green colour (more…)

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Essential Summer Salad Dressings

Essential Summer Salad Dressings

There are a couple of posts coming your way.  I have been playing with salads this summer and really want to add them to my archives.  I am starting with some essential summer salad dressing which are the building blocks for many of the dishes […]

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Lentils with Kale and Roasted Brussel Sprouts

Lentils with Kale and Roasted Brussel Sprouts

So I already have one lentil recipe on my site but I made this version and am really excited that I managed to include both kale and sprouts, you really can’t get more on trend than this!

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