prawn and papaya salad with lime dressing recipe

Prawn and papaya salad 

Preparation time    : 25 minutes
Total cooking time: 5 minutes
Serves : 4

For a perfect recipe we need :
Ingredients :

750 g [1½lb] cooked medium prawns 
1 large papaya, chopped 
1 small red onion, finely sliced 
2 sticks celery, finely sliced
2 tablespoons shredded fresh mint 

Lime dressing
½cup [125 ml/4 fl oz] oil
¼ cup [60 ml/2 fl oz] lime juice
2 teaspoons finely grated fresh ginger
1 teaspoon caster sugar

Preparation :

1- Peel the prawns, leaving the tails intact.
Gently pull out the dark vein from each 
prawn back, starting at the head end. Put 
the prawns in a bowl.

2- For the lime dressing, put the oil, lime
juice, ginger and sugar in a small bowl
and whisk to combine. Season, to taste,
with salt and freshly ground black pepper.

3- Add the lime dressing to the prawns and
toss gently to coat the prawns. Add the
papaya, onion, celery and fresh mint and
gently toss to combine. Serve the salad at
room temperature, or cover and
refrigerate for up to 3 hours before
serving. Can be served garnished with
extra sprigs of fresh mint.

mexican salad recipe

Mexican Salad 

Preparation time    : 40 minutes 
 + overnight standing
Total cooking time : 45 minutes
Serves :  10-12

For a perfect mexican  salad recipe we need :
Ingredients :

250 g [8 oz] dried black-eyed beans 
250 g (8 oz) dried red kidney beans
500 g [1 lb) sweet potato
1 large red onion, chopped
1 large green pepper (capsicum),
chopped
3 ripe tomatoes, chopped
3 tablespoons chopped fresh basil
3 flour tortillas
1 tablespoon oil
2 tablespoons grated Parmesan¼cup [60 g/2 oz] sour cream

Dressing
1 clove garlic, crushed
1 tablespoon lime juice2 tablespoons olive oil

Guacamole
3 ripe avocados
2 tablespoons lemon juice
1 clove garlic, crushed
1 small red onion, finely chopped
1 small red chilli, seeded and chopped

¼ cup [60 g/2 oz] sour cream
2 tablespoons hot taco sauce

Preparation :

1- Soak the beans in a large bowl of cold
water overnight. Drain and cook in a large
pan of rapidly boiling water for 30
minutes, or until just tender. Skim off any
scum that appears on the surface during
cooking. Do not overcook or the beans will
be mushy. Drain and set aside to cool.

2- Chop the sweet potato into small cubes
and cook in boiling water for 5 minutes, or
until tender. Drain and allow to cool, then
combine with the onion, pepper, tomato
and beans. Stir in the basil.

3- For the dressing, combine all the
ingredients in a jar and shake well until
combined. Pour over the salad and toss
gently to coat.

4- Preheat the oven to moderate 180°C
[350°F/Gas 4]. Using a small knife or
shaped cutter, cut Christmas tree shapes
out of the tortillas, brush lightly with the
oil, place on baking trays and and sprinkle
with grated Parmesan. Bake for 5-10
minutes, or until crisp and golden.

5- To make the guacamole, mash the
avocados with the lemon juice. Add the
garlic, onion, chilli, sour cream and taco
sauce and mix well.

6- Put the salad in a large bowl or on a
platter, pile the guacamole in the centre,
top with the sour cream and arrange the
Christmas tree shapes on top.

cooked vegetable salad recipe

Cooked Vegetable Salad

Preparation time    :  45 minutes +     
20 minutes standing
Total Cooking time : 15 minutes
Serves : 4

To prepare this recipe we need :
Ingredients :

1 small turnip, peeled, cut into fine strips
2 teaspoons salt
½ cup [80 g/2 ⅔ oz] pine nuts
2 tablespoons sesame oil
1 tablespoon oil
2 cloves garlic, finely chopped
1 large onion, thinly sliced into rings
2 sticks celery, sliced
200 g [6 ½oz] button mushrooms, sliced
1 large carrot, cut into fine strips
½ red pepper (capsicum), cut into fine strips
4 Spring onions, chopped

Dressing
¼cup [60 ml/ 2 fl oz) soy sauce
1 tablespoon white vinegar 
3 Cm [ 1 ¼inch] piece fresh ginger. very 
finely sliced and cut into fine strips
1-2 teaspoons soft brown Sugar

Preparation :

1- Place the turnip on a plate lined with a paper
towel. Sprinkle with salt, and set aside for
at least 20 minutes. Rinse the turnip under
cold water and pat dry with paper towels

2- Toast the pine nuts in a dry pan over
medium heat for 3 to 4 minutes, shaking
the pan gently, until the seeds are golden
brown; remove from the pan at once to
prevent burning and set aside.

3- Heat the combined oils in a large frying
pan or wok. Stir-fry the turnip, garlic and
onion for 3 minutes over medium heat until
lightly golden. Add the celery, mushrooms,
carrot, red pepper and spring onion and toss
well; cover and steam fort minute. Remove
the vegetables from the wok and cool.

4- To make Dressing: Combine the soy
Sauce, vinegar, ginger and sugar in a bowl.
5 Pour the dressing over the cooled
Vegetables and toss. Arrange them on a
serving plate and sprinkle over the pine nuts. 
Serve with steamed rice, if you like.

orange and date salad recipe

Orange and Date Salad                                        

     

Preparation time    : 30 minutes+

  refrigeration

Total cooking time : Nil

 Serves : 4-6

To prepare this recipe we need :

Ingredients :

6 navel oranges
2 teaspoons orange blossom water
8 dates, pitted and thinly sliced
lengthways
90 g (3 oz) slivered almonds, lightly
toasted
1 tablespoon shredded fresh mint

¼ teaspoon ras el hanout or cinnamon

Preparation :

1- Peel the oranges, removing all the pin
Section them by cutting away all the
membranes from the flesh. Place the
segments in a bowl and squeeze the juice
from the remainder of the orange over
them. Add the orange blossom water and
stir gently to combine. Cover with plastic
wrap and refrigerate until chilled

2- Place the segments and the juice On a
large flat dish and scatter the dates and
almonds over the top. Sprinkle the mint
and ras el hanout over the orange
Segments. Serve chilled.

thai pork noodle salad (Yum Woon Sen )

Thai Pork Noodle Salad 

Preparation time   : 20 minutes                                                    
Total cooking time: 35 minutes
Serves : 4-6

for a perfect thai pork noodle we need :

Ingredients :

Broth :
1 cup [250 ml/8 fl oz] chicken stock 
3 coriander roots
2 fresh kaffir lime leaves
3 x 3 cm [1¼ x 1 ¼  inch] piece fresh ginger,sliced.

30 g [1 oz] fresh black fungus
100 g (3 ½ oz)cellophane noodles or dried 
rice vermicelli
1 small fresh red chilli, seeded and thinly 
sliced
2 red Asian shallots, thinly sliced
2 spring onions, thinly sliced
2 cloves garlic, crushed
1 tablespoon vegetable oil
250 g [8 oz] pork mince
2 ½ tablespoons lime juice
2 ½ tablespoons fish sauce 
1 ½ tablespoons grated palm sugar
¼ teaspoon ground white pepper
½ cup [15 g/ ½oz] fresh coriander leaves
chopped
 oak leaf or coral lettuce, torn or shredded
lime wedges, to garnish
fresh red chilli, extra, cut into strips, to
garnish
fresh coriander leaves,extra to garnish
[optional] 

• Preparation :

1- to make the broth, put the chicken 

stock, coriander roots, lime leaves,
ginger and 1 cup [250 ml/8 fl oz) water in

a wok. Summer for 25 minutes,or until it
has reduced to ¾  cup (185 ml/6 fl oz) strain .

2- Discard the woody stems from the
fungus. then thinly slice. Soak the noodles
in boiling water for 3-4 minutes or until 
pliable. Rinse, drain, then cut into 3 cm ( ¼ inch)
lengths. Combine the noodles
 fungus,chilli. shallots. spring onion and garlic. 

3- Heal a Clean. dry wok over high heat,
add the oil and swirl to coat. Add the pork
mince and stir-try. breaking up any
lumps. for 1-2 minutes, or until the pork
changes colour and is cooked. Add the
broth and bring the mixture to the boil
over high heat. Boil for 1 minute, then
drain, and add the pork to the noodle
mixture.

4- Combine the lime juice. fish sauce.
palm sugar and white pepper, stirring
until the sugar is dissolved. Add to the 
pork mixture with the coriander and mix
well. Season to taste with salt. 

5- Arrange the lettuce on a serving dish
spoon on the pork and noodle  mixture 
and garnish with the time, chilli if  
desired. fresh coriander leaves.

tofu salad recipe

Tofu Salad 

Preparation time     : 20 minutes+                                                                   

1 hour marinating
Total Cooking time : Nil
Serves :  4

To prepare this recipe we need :

Ingredients :

2 teaspoons Thai sweet chilli sauce
½  teaspoon grated fresh ginger
1 clove garlic, crushed
2 teaspoons soy sauce
2 tablespoons oil
250 g [8 oz] firm tofu
105 g [3 ½ oz] snow peas (mangetout), cut
into 3 cm [1 ¼ inch] lengths
2 small carrots, cut into matchsticks
105 g [3% oz] red cabbage, finely
shredded
2 tablespoons chopped peanuts

• Preparation :

1- Place the chilli sauce, ginger, garlic, soy
sauce and oil in a small screw-top jar and
shake Well. Cut the tofu into 2 cm [ ¾ inch]
cubes. Place the tofu in a medium bowl,
pour the marinade over and stir. Cover
with plastic wrap and refrigerate for
1 hour.

2- Place the snow peas in a small pan,
pour boiling water over and leave to stand
for 1 minute, then drain and plunge into
iced water. Drain well.

3- Add the snow peas, carrots and cabbage
to tofu and toss lightly to combine.
Transfer to a serving bowl or individual
plates, sprinkle with peanuts and serve
immediately.

salad nicoise recipe

Salad Nicoise 

Preparation time    : 30 minutes Total cooking time: 15 minutes
Serves : 4

Ingredients :

For the salad nicoise recipe we need :

3 eggs
2 vine-ripened tomatoes
175 g [6 oz] baby green beans, trimmed¸
1/2 cup [125 ml/4 fl oz] olive oil
2 tablespoons white wine vinegar
1 large clove garlic, halved
325 g [11 oz] iceberg lettuce heart, cut
into 8 wedges
1 small red pepper [capsicum], seeded
and sliced thinly
1 Lebanese cucumber, cut into thin 5 cm
[2 inch] lengths
1 stick celery, cut into thin 5 cm [2 inch]lengths
1/4 large red onion, thinly sliced
2 x 185 g [6 oz] cans tuna, drained,
broken into chunks
12 Kalamata olives
45 g [1 ½ oz] can anchovy fillets, drained
2 teaspoons baby capers
12 small fresh basil leaves.

Preparation :

1- Place the eggs in a saucepan of cold
water. Bring to the boil, then reduce the
heat and simmer for 10 minutes. Stir
during the first few minutes to centre the
yolks. Cool under cold water, then peel and
cut into quarters. Meanwhile, score a
cross in the base of each tomato and place
in a bowl of boiling water for 10 seconds.
Plunge into cold water and peel away from
the cross. Cut each tomato into eight.

2- Cook the beans in a saucepan of boiling
water for 2 minutes, rinse under cold
water, then drain.

3 -For the dressing, place the oil and
vinegar in a jar and shake to combine.

4 -Rub the garlic over the base and sides of
a platter. Arrange the lettuce over the
base. Layer the egg, tomato, beans, red
pepper, cucumber and celery over the
lettuce. Scatter the onion and tuna over
them, then the olives, anchovies, capers
and basil. Drizzle with dressing and serve.

mussel salad with saffron dressing recipe

Mussel Salad With Saffron Dressing Recipe

Preparation time    : 40 min
Total cooking time : 30 min
Serves  4- 6

Ingredients :

To prepare a perfect mussel salad we need :

500 g (1 lb] new potatoes, unpeeled
1 kg [2 lb] black mussels
⅔ cup (170 ml/5 ½ fl oz) dry white wine
1 small onion, sliced
2 sprigs fresh thyme
2 bay leaves
large pinch of powdered saffron or
threads
4 tablespoons sour cream
2 teaspoons chopped fresh parsley

Preparation :

1- Place the potatoes in a pan of cold,
lightly salted water. Bring to the boil,
then reduce the heat and simmer for
20 minutes, or until tender. [When pierced
with the point of a small knife, the potato
will come away easily.) Drain and leave to
cool.

2- Scrub the mussels with a stiff brush and
pull out the hairy beards. Discard any
broken mussels, or open ones that don't
close when tapped on the bench. Rinse
well. Place the wine, onion, thyme sprigs,
bay leaves and half the mussels in a
saucepan with a tight-fitting lid. Cover
and cook over high heat, stirring once for
about 4-5 minutes, or until the mussels
start to open. Remove the mussels as
they open, using tongs. Discard any
unopened mussels. Cook the remaining
mussels the same way, and leave to cool.

3- Strain the mussel cooking liquid and
reserve ½ cup (125 ml/4 fl oz) of the liquid.
While it is still warm, stir in the saffron.
Whisk in the sour cream and season well
with salt and cracked pepper.

4-  Cut the potatoes into quarters if large,
or halves if small. Remove the mussels
and discard the shells. Combine the
5 potatoes and mussels in a bowl and add
the saffron dressing. Sprinkle with
chopped parsley and serve immediately.

conchiglie salad with bocconicini asparagus and oregano recipe

Conchiglie salad recipe

Preparation time    : 25 minutes
Total cooking time : 10-15 minutes
Serves 4-6

Ingredients :


For the conchiglie salad with
brocconicini we need :

350 g |11 oz] conchiglie (shell pasta)
155 g [5 oz) fresh asparagus
200 g |6 ½ oz) bocconcini cheese, thinly

    sliced 
100 g (3 ½ oz) cherry tomatoes, quartered

2 tablespoons fresh oregano leaves
4 tablespoons walnut oil
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
¼ teaspoon each salt and freshly ground
    black pepper.

Preparation :

1- Cook the conchiglie in a large pan of
rapidly boiling salted water until aldente.
Drain, rinse under cold water and drain
again. Allow to cool.

2- Cut the asparagus into short lengths.
Bring a small pan of water to the boil add
the asparagus and blanch for 1 minute.
Drain, transfer to a bowl of iced water to
cool and then drain again.

3- In a large bowl, combine the conchiglie,
asparagus. bocconcini, tomato and
oregano. In a small bowl, whisk together
the walnut oil. vinegar. salt and pepper
until well combined.
4 Drizzle the dressing over the salad
toss thoroughly before serving.

garden salad recipe

Garden Salad 

Preparation time    : 15 min
Total cooking time : Nil
Serves : 4-6

Ingredients :

To prepare a perfect garden salad we need :

1 green oak-leaf lettuce

150 g(4¾ oz) rocket

1 small radicchio lettuce

1 large green pepper (capscicum),cut into

   things

zest of 1 lemon 

Dressing :

2 tablespoons roughly chopped fresh coriander
¼ cup (60 ml/2 fl oz) lemon juice 
2 teaspoons soft brown sugar
2 tablespoons olive oil 
1 clove garlic, crushed (optional)

Prreparation :

1 - Wash and dry the salad greens 
thoroughly; tear into bite-size pieces.
Combine salad greens, green pepper and
lemon zest in a large serving bowl.

2 - To make Dressing: Whisk all
ingredients in a small mixing bowl for
2 minutes or until well combined. Pour
dressing over salad and toss to combine.Serve chilled.

NOTE: Make dressing and salad just
before serving. Choose a selection of your .
favourite salad greens for this recipe. This
is delirious served In summer with a
 chilled frascati or e light red wine.