Pear and cherry tomato salad

I think as human beings we are constantly fascinated by things tiny. A whole industry thrives on the lure of the cute and small ! Baby corn ,baby carrots,baby spinach...give a totally different appeal to the dish as does the word 'mini' !!! In my family ,tomatoes roasted with a drizzle of extra virgin olive oil and balsamic vinegar tops the list in flavours.... So,you can only imagine the loud welcome ,that cherry and pear tomatoes receive ,at our home...sometimes almost a thunderous applause !

I owe my deepest gratitude for this bounty of pear and cherry tomatoes,to the garden of Mrs.Chitra Krishnasamy,the lady with not only a green thumb but with green hands and a heart filled to the brim with the spirit of generosity !She is a true inspiration and is eager to help anyone who wants to follow a healthier life style...you can contact her at...98655 24323.Some of the cherry tomatoes ,I found at Orga foods on Race course.

This simple salad always nourishes our body and soul whenever we eat it. This time however,made with these tomatoes and basil from my back yard,they did indeed taste as if they were cooked for the divine !

Recipe for cherry and pear tomato salad
Cherry tomatoes
Basil leaves-15-folded and sliced length ways
Balsamic vinegar-2 Tbsp
Extra virgin olive oil-2 Tbsp
Salt and freshly cracked pepper
Method
Pre-heat oven to 200 degrees C
Wash the tomatoes well and make a criss cross at the top
Sprinkle salt and pepper to taste
Drizzle the olive oil and balsamic vinegar
Toss the shredded basil leaves on the top
Mix together gently
Bake/Grill  for 15mts...the tomatoes should still hold their shape,far more appetising that way !

Lettuce and orange salad

Sometimes after a long tiring day,all you want is a hot bath and a light quick meal with no compromise whatsoever on the taste...a soup and a salad is just such a meal ! If you always plan ahead for the week,you can stock your pantry with ingredients that make it easy for you to whip up a delicious salad in no time at all along with a yummy soup. It's always the empty larder or the foraging of ingredients that can be more trying than the actual cooking process itself ! Once you know what you have beforehand ,the putting it together is actually the fun part...so plan to stock your shelves a week in advance...and bottled ingredients like Olive oil , balsamic vinegar , mustard , honey...is best bought at the begining of the month !

While my earlier broccoli soup called for veggie stock and some other ingredients,this one was just steamed broccoli partly blended (you can see the bits of whole broccoli in the soup) with some sauteed onions,warm water and milk...quick and very yummy...some shop bought foccacia and nothing else was needed !!!The fact that my family love their greens and  that a friend shared with me her bounty of some amazing lettuce,definitely made the meal what it was...delicious and uplifting !
 The perfect meal to rejuvenate you after a long tiring day....as a parent your day is still not your own until the kids are tucked into bed...at least for me ;))...so this meal was just what I needed to have the energy to keep me going long after the little heads hit the pillow and nodded off to la la land !!!

Recipe for Lettuce and Orange Salad

Ingredients

Lettuce- 2 big heads-torn and washed thoroughly and drained-refrigerate if not using immediately

Orange segments-3 oranges

Pecan nuts- 2 Tbsp

Extra virgin olive oil-4 Tbsp

Balsamic vinegar-1 Tbsp

Juice-half an orange

Salt ,pepper

Demerrera sugar-2 tsp

Water-1 tsp

Method

In a big bowl,add the torn lettuce leaves

Add the orange segments

In a pan,add the sugar and water,swirl,set the pan on low heat

After the sugar dissolves and bubbles up to a sticky caramel,add the pecan nuts and swirl gently until well coated...take off the fire and let cool

In a smaller bowl ,whisk together with a small fork,the EVOO,balsamic vinegar,juice,salt and pepper...check for taste .Alternatively,you could also pour it all into a small glass jar and shake well.

Pour over the lettuce and orange and toss through gently

Top with the caramelised pecans and serve immediately

After the first serving,you may need to toss well for subsequent servings,as the dressing may settle to the bottom ! Enjoy !

Presenting Lettuce and orange salad featured in 'dinner by candlelight'

Christmas salad

Do try this one, foodie people...even the non-broccoli lovers...the nuttiness of the pecans,the sweet/tart flavour of the cranberries and the freshness of the broccoli really do work well together and is well received ,be it a simple meal at home or for a party...trust me !!!
Ingredients:
Broccoli-1/2 kg,cut into florets
Cranberries-dried-1/2 a cup
Pecan nuts/Walnuts
EVOO (extra virgin olive oil)
White wine vinegar -1Tbsp
Honey-2 Tbsp
Salt,chilli flakes to taste
Method:
Steam the broccoli for a few minutes,just until you see steam coming out of the steamer...if you leave it too long,it will loose it's colour(nutrients) and look rather dull and wilted
Set aside the steamed broccoli,add the cranberries and mix slightly
Toast the nuts in a pan on low heat and set aside to cool
Make the dressing,by whisking together EVOO,white wine vinegar,honey and seasonings.
Taste the dressing.
Pour onto the broccoli and cranberries and toss together with salad prongs or forks...strew the nuts on top,give one final light toss and serve.

Beetroot Salad with mint and lemon

Beetroot salad

Nivedita's version of the salad with bell peppers !

Beetroot Salad with mint and lemon

As mum used to say, this should put some colour into your cheeks ;)... I still believe her !

Ingredients:

Beetroot -3

Onion -1

Mint leaves-10/12

Lemon-1

EVOO (Extra virgin olive oil)

Feta cheese (optional) -30 gms

Salt and pepper

Method;

Steam the beetroot whole,for about 15- 20mts,skin and all.

When cool,peel and slice into discs of medium thickness.

Spread it out on a baking dish

Slice the onion into circles and scatter the onion rings over the beetroot.

Drizzle about 2 Tbsp of EVOO,add salt and freshly cracked pepper.

Roast/Grill in the oven on medium heat for about 15 mts or until you see the edges of the onion and beetroot turn colour...that's my favourite part !

Meanwhile,roll the mint leaves and chop finely,they will be in long strips

Once the beetroot is done,Scatter the mint leaves,add a dash of lemon juice(to taste)

Crumble the feta on top ,if using and serve.
.I made the beetroot salad for lunch,minus the feta...glad i shared this recipe because it was perfect for a hot day...or as an accompaniement to a heavy biryani meal...Lol !...a palate cleanser ,if u will ;))


The second picture is a slight variation of the beetroot salad,by adding red bell peppers made by a salad lover...looks good too :))

Salad trivia

PLT is Pink Lemon Tree...a very special person who lives across the seas requested for some quick salad recipes and i'm happy to oblige because the salads i make are super easy and quick quick ! So,do try the PLT salads...and do add your suggestions/recommendations please !

The one thing that i must stress on while adding raw onion is to add it at the very end,as cut onions have the properties to draw in bacteria from the air and can make you sick,very often it's the onion and not anything else that leads to an upset tummy or in worst cases food poisoning....or you could try the alternative and do as some members of my family and few special friends do...and that is to avoid the 'offensive' (to some ;D) vegetable altogether...so dunking in lime juice is a great way to use in salads or use it just before you eat !

Tangy green mango salad

This one is a salad I make ever so often...it came into existence one afternoon when I had mum over for a simple lunch and hurriedly wanted to add a refreshing salad for a hot summer afternoon and has become well liked by family and friends alike :))

One of the things about being a foodie is to read up about chefs and learn about various cuisines.When you get an opportunity to show a celebrity chef around your city,it's an exciting experience,for sure ! Karen Anand,I discovered is more than a foodie,a famous chef etc...she is also with all her successes a very grounded and warm human being,eager to learn in a different environment and see what best she can get out of that study ! The 'know it all' attitude is non-existant which made it very easy for my family and friends to interact with her and want to be a part of her idea for a farmer's market !

Showing her around the city is one thing but having her over for a meal did unnerve me a bit.Then good sense prevailed,a true foodie is looking for one thing,clean well prepared food that tastes good...to a world traveller such as her,typical  family favourites,I decided were the way to go...so we started with a tangy mango salad with green mangoes from my tree,refreshing for this time of year,I'm sure you will like it too !

Mango salad

 

2. Tangy green mango salad-serves 6

Ingredients

Green mango-1 

Carrots-5

Onion-1 

Chaat masala-1 Tbsp

Lemon juice-juice of 2 limes

Method  

Halve the mango,peel the skin and make fine juliennes..long thin strips of mango...it's a bit of work at first but worth it !

Make similar fine juliennes of the carrots ...mix with the mango and set aside

Slice the onion also into long ,fine,thin strips and soak in the juice of 1 lime/lemon

After about 10 minutes...add the onion to the mango and carrot

Add about a Tablespoonful of chaat masala and give a good mix...check for seasoning...add or reduce as you prefer !

Something this simple and easy,will you believe i have served it at dinner parties,simple lunches,pot luck meals and I'm amazed every time how well it goes down with most people...so as humble as it is,I just had to share this one :)) 

  

    

Lettuce cup salad

 This picture was taken at a kids' competition...when u do find a good head of lettuce with firm leaves,there is no need for a container,the lettuce leaf will form the cup...but as this was made by little hands, for the first time,a bit of precaution was necessary ;))

PLT Salads for every day 

Salads,have fast become a meal,they are quick to make,have endless possibilities...so it's perfect for the creative cook and to top it all off...can be super healthy...a win win ,if you ask me :) !!!

1. Lettuce cups with cherry tomatoes,corn and olives in a honey mustard vinaigerette

Now,this recipe will always bring a smile to my face,it was conjured up in the kitchen with the youngest member of my family and consists of all things,the little one finds yummy ;)

Serves 4-6

Ingredients

Iceberg lettuce,washed ,soaked in cold water and pulled apart to form cups

Cherry tomatoes 20-25

Corn,boiled 2 cups/ if using tinned niblets,1 small tin

Black olives 4 Tbsp fulls(pitted and sliced)

Dressing-4 Tbsp extra virgin olive oil(EVOO),honey 2 Tbsp,White wine vinegar 1 Tbsp,mustard 2/3 Tbsp,depending on taste,salt,pepper,chilli flakes to taste.

Method:-

Halve the cherry tomatoes

Mix in the drained olives and corn...set aside.

Beat with a small salad whisk or a fork,the EVOO,honey,mustard,vinegar until it forms an emulsion where you cannot see the oil floating...add the seasonings...mix in to the tomatoes,corn and olives...just before serving fill it in the lettuce cups,serve in individual bowls/small platters...

The little chef suggests rolling it up and taking a big bite :)...however if u prefer,the lettuce can also be torn up and tossed together to be served on one big platter !