Vietnamese Inspired Glass Noodle Salad

 

I made this refreshing summery salad for a BBQ  during the weekend. My uncle Raouly requested i bring Pancit (a very meaty noodle dish), my Filipino family love their salty and meaty food!

Since it was a BBQ, and since i wanted something to even out the meaty BBQ playing ground i took his request and 're-moulded' it. ...Yes, OK so it is NOTHING even close to resembling Pancit! but it does have noodles!

I know its not vego, but i used a little fish sauce in the dressing. Please Feel free to omit the fish sauce and use a little more vinegar or soy. Always, ALWAYS taste test and adjust the dressing. Quantities i have listed for the dressing are oh so approximate!

I didn't have a lot of coriander left when i made this salad, but i would really suggest using a whole bunch of coriander and a really good handful or Vietnamese mint. 

you can prepare the the whole salad ahead of time if you need to, however i prefer to prepare most of it but wait until the last minute to add the dressing and garnishes. This makes sure the salad keeps its variety of crunchy, and slippery textures.

Vietnamese inspired Glass noodle salad

ingredients
* 6 wombok leaves washed and sliced into strips
* 150g vermicelli noodles (soaked in warm water for 15minutes until clear and roughly chopped)
* 2 carrots grated into long strips (or julienne)
* 1 1/2 capsicum julienne
* 1 handful snow peas julienne
* 2/3c slivered almonds toasted
* 4 tbsp sesame seeds toasted
* 2/3c fried shallots or onion (buy from Asian grocery store)
* 1 bunch coriander leaves roughly chopped
* 1 handful Vietnamese mint chopped fine
*  rind of 1 lime
* 1 long red chili chopped fine (remove as few or as many seeds as you like depending on your preference for spice)
* 125g firm tofu cut into cubes (buy marinated or marinate yourself)

marinade
* 2tbsn tamari
* 2tbsn sweet chilli
* 1 garlic cloves crushed
* 1tbsn oil


 dressing
* 1/2 bunch coriander roots washed and chopped very fine
* juice f 2 limes
* 1tbsn fish sauce (replace with extra rice wine vinegar or shaoxing if preferred)
* 2 tbsp chili sauce
* 3tbsn coconut oil (or use any light flavoured oil)
* 2 tsp sesame oil
* 2 tbsp shaoxing vinegar or rice wine vinegar
* 2 tbsp tamari (or soy sauce)
* 2 tbsp sweet chili sauce
* 4tbsn palm sugar (or any other sugar or hone you prefer)
* s & p
 * *** plus extra of any of the above to adjust to your taste


Method

To marinate tofu place the cubes and the marinade ingredients into a Tupperware or zip lock bag and leave in fridge to marinate for at least 30mins...up to 4hours.

Dry toast the almonds in a frying pan. place in a small bowl. do the same for the sesame seeds

Mix all the salad ingredients (except for the almonds, sesame seeds, fried onion and 1/3 of the coriander)  in a large bowl

in a glass jar or mixing bowl shake or whisk all the dressing ingredients until well combined and sugar is dissolved. taste and adjust as required.

Just before serving the salad cook the tofu in a frying pan or on the BBQ until heated through, dried out and nicely browned.
Add the dressing to the salad along with half the sesame seeds, half the almonds and half the fried onions.
Mix thoroughly with your hands.
Top with the tofu, sesame seeds, almonds and fried onions, then the remaining herbs

Serve with lime wedges.

Seasonal Salad

 

This salad is SO simple and yummy, you don't even need a salad dressing.
Made up of the variety of seasonal produce I randomly receive in my weekly organic veggie box its as good and fresh as a salad can get!

Try making a seasonal salad at home as taste for yourself how good salad can be .... when every ingredient is in its peak season each piece packs all the flavour it possibly can!
Give this salad a go, or another combo...you are likely to find that in-season ingredients complement each other well!

Season Salad.... comprising of
roast fennel and purple carrots
lemon and thyme roasted muchies
navel orange segments
radish
sunflower sprouts
rocket
dill & fennel tips

i am not listing quantities as this is a salad...add as much or little of each as you like. You really can't go wrong with a salad!

Method

Pre-heat oven to 180 degrees
Scrub carrots & wash fennel.Cut carrots into sticks and the fennel into wedges. put the fennel into a bowl and coat very lightly with olive oil s & p. place on baking tray. Put the carrots into the bowl, coat lightly with olive oil, s & p. place onto tray. chop some fresh dill and sprinkle over carrots and fennel...put tray into oven to roast.

Chop mushies into quarters (if they are large) and put into bowl, coast lightly with olive oil, add some garlic (chopped is fine but i like to shave mine into paper thin slices), some thyme, lemon rind, chilli flakes & s & p. mix and put onto a tray and roast in oven.

very thinly slice the radish (you can use a peeler or mandolin if you like),
Segment the orange.
chop some dill and some leaf tips.

Once the veg is roasted nicely let it cool down a bit (as as not to wilt the rocket.

Scatter the washed rocket into a salad bowl or platter, top with the roast veg, top with the radish and the sunflower sprouts, top with the orange segments.

Squeeze a wedge or 2 or orange over the salad too if you like...  However this is optional as the roast veg and the orange segments are enough on their own, creating a nice balance of fresh and crunchy with rich and sweet.

Enjoy! :)

Ba

Brekkie Salad (& how to make great poached eggs)

I LOVE breakfast, i love it more than any other meal.

When i was in school i would have breakfast for breakfast, breakfast for afternoon tea and breakfast for dinner too, if Mum would let me.

Here is a healthy breakfast salad, a bit of a change from the usual poached eggs 'n' toast.

On a Sunday when I'm lazy and sleeping in & my brekkie happens to be closer to lunch....i enjoy something in-between...and so... Brunch Salad It is!

This recipe is also a lesson on poaching eggs. Which although seems a simple task is one hard to master. I do believe with a gentle hand and a few good tips (which I have listed at the bottom of the recipe), everyone can achieve the perfect poached egg brekkie!

I hope you give this a go and enjoy it....Lazily on a Sunday of course. :)

Brunch Salad

Ingreients
(for 2 people)


For salad
* 1 tin lentils
* 3 tomatoes chopped chunky (or use almost 1 punnet of cherry tomatoes)
* 1/2 onion very finely sliced
* 2 tbs caramelized onion marmalade
* 1 large handful parsley
* 1/2c sliced char grilled capsicum (you could make them yourself, or buy jarred)
* 1/2 capsicum chopped chunky
* 1/2 lemon
* handful of chopped fresh dill
* s & p

For poached eggs
* 4 eggs
* 1/4 - 1/3c white vinegar

For dressing
*4tbsp red wine vinegar (or other sweet vinegar of choice)
* 1 tsp wholegrain or Dijon mustard
* 3tbpn extra virgin olive oil


Method

* Fill a pot with water,put on stove to bring to the boil
* while waiting for the water to boil put the salad Ingredients in a large bowl and mix to combine gently with your hands
* in a small bowl add the dressing ingredients and whisk to combine , taste and adjust, you want a zingy flavour. Pour over salad, mix again
*once water comes to a gentle boil, Add the vinegar use a slotted spoon and stir water to create a whirlpool
* gently crack an egg into the centre of the whirlpool, let It slide out of the shell into the water as gently as possible. This keeps the egg in one neat little ball
* adjust the hob temperature to keep the water at a gentle boil, if it boils too rapidly you may need to remove the pot from the heat for a moment.
*wait a few seconds until the egg looks white. Stir the water again and crack the second egg into the centre as before. The first egg should be riding around the pot in the current while you crack the second egg in.
* Put a handful or 2 of salad on each plate in a neat little mound
* after about 1 min use the slotted spoon to gently lift the first gag out of the pot. Check whether the white has set. Once it is you are ready to serve it up!
* Lift the egg out of the pot using the a slotted spoon and place on top of salad. Repeat w second egg
*repeat poaching with other 2 eggs for second person
* garnish with some herbs and serve.


TIPS FOR GREAT POACHED EGGS

- for the easiest poaching of eggs use a pot at least 23cm diam and between 8-13cm deep.
- use organic free range ,
- make sure they are fresh - pick the eggs with the furthest use by date
- fresh eggs have a almost jelly-like consistency to the egg white
- make sure they are at room temperature.
- Drain the egg carefully by holding a tea towel by the spoon and tilting the spoon to roll the egg a little. (Water sometimes becomes trapped In The white)
- Add the vinegar just before you cook the eggs
- if you are cooking a lot of eggs or if the water becomes too cloudy add another splash of vinegar to the pot between poachings
- don't let the water boil rapidly for too long before you begin adding vinegar and eggs, this seems to change the water somehow and tends to make the eggs more likely the spread rather than keep in a neat little ball.

Herby Salad Dressing

This salad dressing is bound to make any salad taste amazing. If you don't like this herb combo (trust me though it's delicious!), try it with your favourite ones!

2/3 bunch of dill
Small handful of coriander leaves
1 small clove garlic
3 tablespoons natural yoghurt
2 tablespoons red wine vinegar
6 tablespoons olive oil
Salt and pepper to taste

Place all these ingredients in a small food processor and blend until smooth and combined. Pour over salad just before serving.

For a dairy free version try substituting the yoghurt with tahini this will make it a bit thicker and if you want a more runny consistency add a few tablespoons of water :)

Enjoy! :)

Panzanella ~ Tomato Salad

Tomatoes are a fruit of summer! This lovely flavour combination is perfect for a light lunch or dinner throughout the hot summer months... I haven't included exact quantities for this recipe, but don't be afraid to try it! Get your hands in there! Mix it up with your fingers and taste it as you go to reach your perfect balance of flavours!

8 large tomatoes, remove the core and roughly chop - try a combo of varieties, roma, field, vine ripened as well as some cherry tomatoes
1/2 red onion thinly sliced
2 good handfuls of basil roughly chopped or torn
Stale sourdough bread (or fresh!)  chopped into cubes and toasted in the oven until golden - you can also cut the bread into slices, toast them in the toaster and then tear them up (I used olive sourdough).

Combine all the above ingredients in a salad bowl, and the toasted bread, drizzle with extra virgin olive oil and balsamic vinegar and add salt and pepper to taste. Serve immediately.

I served this with extra slices of toasted olive sourdough and Ela's Dill Dip.

To make Ela's Dill Dip, mix a small container of creme fraiche with 2 heaped tablespoons of Greek style yoghurt, 1 bunch of finely chopped dill, and season liberally with salt and pepper.

For a very yummy and fresh pasta dish, omit the toasted bread, and add handfuls of fresh rocket. Cooks some spaghetti, drain and stir it through the tomato and rocket salad. Serve with freshly grated parmesan cheese.

For another entree / lunch / dinner alternative, omit the toasted bread from the salad, toast some sourdough, spread the toast with labne and pile with tomato salad. For extra flavour you could also brush the toast with olive oil and rub it with garlic to make a delicious bruschetta!

Chilli Roasted Pumpkin & Broccoli, Radish and Goats Cheese Salad w Bitey Basil and Dill Mustard Dressing

 

Happy new year !!!

I hope everyone had a great Chrissy full of family and delish food!
I know i did... And I am finally back to reality... Feeling a bit like a stuffed pig after the massive pig-out I have had over the break ... I am happy to say last night was home made dinner from my own kitchen... And for the first time in ages I didn't go to bed feeling sick.
Try this Light, but satisfying salad ! 
I made mine directly on my plate


ingredients

*Baby spinach and/or rocket
*Spanish onion, v thinly sliced
*cucumber sliced
* pumpkin sliced into thin wedges, skin on
* broccoli cut into florets
* radish
* goats cheese (creamed goats cheese)
* basil torn
* dill chopped roughly
*extra virgin olive oil
* chili flakes
*dukkah or z'ataar (optional)

Dressing
* 1 tsp Dijon mustard
* 1 tbsp chopped dill
* s & p
* 2 tbsp apple cider vinegar
* 2 tbsp yoghurt
* 4 tbsp olive oil

Method

Pre-heat oven to 190 degrees Celsius
Place pumpkin on a baking tray in a single layer flat and rub with a little olive oil sprinkle w s&p on the side facing up and place in oven for 10 mins, then flip rub/drizzle a little olive on the side now facing up and sprinkle w s&p and a little dukkah . Put back in oven for 5 mins more.. Or until cooked through...soft but holding it's shape

Put broccoli in a bowl drizzle w a little olive oil to coat, sprinkle w chili flakes and s & p

Put on a baking tray in the oven until slightly browned

Once veg has cooled arrange all the ingredients on a plate, platter or large bowl
to make dressing place all dressing ingredients in a jam jar and shake until combined. Test and adjust seasoning.

Drizzle salad with dressing, or if making a large bowl serve w/ a small jug of dressing on side.

Martin & Ju's Summer Salad

This salad is a creation of my friends Martin & Ju. It is very simple and what I love about it is that it doesn't need a dressing. The soft sweet mango flesh, crumbly, salty fetta, sweet and juicy grated beetroot, crunchy pine nuts and peppery rocket all compliment each other very well... Now with mangoes in season give this one a go! Kensington Pride Mangoes are my fave with a rich, classic, summertime, sweet, pungent and delicious flavour...

Assemble....
Place approximately 120 grams of mixed baby spinach and rocket in a salad bowl. Crumble over 100 grams of sheeps or goats fetta, one medium sized grated beetroot, the chopped flesh of one large mango and a good handful of toasted pine nuts... Toss and serve - VOILA!

Avocado, Apple & Sunflower Sprout Salad

Salad (Serves 2 )
1 ripe avocado
1 pink lady apple
Sunflower sprouts
Couple of tbspoons of fresh coriander

Cut an avocado in half and remove the seed. Carefully spoon out avocado flesh in one piece Slice into strips. Slice 1/2 a pink lady apple into match sticks. Roughly chop two tablespoons of coriander (or if very fresh just pluck off the leaves).

Dressing

1 tsp of finely grated ginger
1 tsp of miso paste
1/2 tsp of agave nectar (or other sweetener, honey, maple syrup, sugar)
1 tspoons tamari
1 tbspoons black vinegar
2 tbspoons extra virgin olive oil
2 tbspoons water

Mix all ingredients together.

Assembly
 Arrange a handful of sunflower sprouts on two plates. Top with half of the chopped avocado, half of the chopped apple and sprinkle each with a table spoon of coriander. Drizzle with dressing and serve.

Salads - Food for the Warmer Months

As it slowly gets warmer during Spring we naturally start to crave fresher, lighter meals such as salads. With lots of fresh fruit coming into season such as berries, bananas, passion fruit, watermelons, mangoes, nectarines and peaches they are difficult to resist after eating apples all winter!

Traditionally, Chinese Medicine doesn’t condone eating too much raw food, as its cold nature can cause an imbalance in the digestive system and body. However, slowly incorporating more raw foods into your diet as the weather warms up is a great way to awaken your energy and senses after the cold weather! ** As always, balance and moderation is the key!  

**If you have digestive problems you may wish to speak to your Chinese medicine practitioner about the best foods for your constitutional type.

Tips when eating raw foods

  

• Avoid the fridge: It is important not to eat food and drink straight from the fridge. Keep this in mind when preparing a raw salad as this accentuates the cold energy of raw food and makes it more difficult to digest.

• Add some warm cooked vegetables: When eating a salad try adding some lightly blanched, steamed or baked vegetables to warm the salad slightly, thereby making it easier on the digestive system.
• Stew, bake or grill fruit: This is an alternative way to enjoy fruit (especially for dessert with some natural yoghurt :) )

Six Ways with Salads

1)      Get creative: The sky is the limit when it comes to what you can do to make a yummy salad. You don’t always need baby spinach, or mixed lettuces.  Try using English spinach or throw in some chopped silver beet or shredded cabbage. You can also try grating some raw pumpkin, zucchini or beetroot into your salad. This adds colour and flavour and also adds variety to your diet.

2)      Go  nutty: Add raw nuts and seeds. This is one way to increase essential fatty acids in your diet and contributes to the texture and flavour. Try sunflower seeds, pepitas, sesame seeds, cashews, almonds, pine nuts...

3)      Add colour and sweetness: With fresh fruit! Add some grated apple, chopped oranges and mango, sliced pear, diced peaches, nectarines or kiwi fruit... You could also add a handful of sultanas or currents. These are just some suggestions. I have tried all of the above and I think fruit in salads is delish!

4)      Play with texture: Using different techniques when preparing the ingredients for a salad changes the flavour of the final product. For example, you can chop it, grate it, or use a potato peeler to create ribbons of carrot or zucchini.

5)      Shake it up: To me a dressing makes a salad and brings it all together. Making your own dressing tastes a million times better than buying one. It is also very simple and much healthier for you.  Once you have mastered a basic recipe and familiarised yourself with different flavours you can start trying new things by changing the type of vinegar or oil (see recipes below).

6)      Spice it up:  Fresh herbs in salad can bring the salad to life; try using parsley, coriander, basil or mint...

Salad Dressing Suggestions

Mediterranean

 ½ garlic clove crushed or finely chopped

1 heaped teaspoon of Dijon or seeded mustard

2 tablespoons balsamic vinegar, white balsamic or red wine vinegar

6 tablespoons or extra virgin olive oil

 pinch of salt, pepper to taste

Optional: Add 1 tablespoon of natural yoghurt

Asian Immune Booster

4 garlic cloves crushed or finely chopped

½ cup of olive oil

2 table spoons of fresh lemon juice

3 tablespoons tamari or soy sauce

Black pepper to taste

Black Sabbath

½ clove of garlic crushed or finely chopped

3 tablespoons of extra virgin olive oil

½ lemon juiced (approximate 4-5 tablespoons)

2 tablespoons of Black tahini (you can also use regular hulled tahini)

pinch of salt, pepper to taste

Optional: add 2 tablespoons of natural yoghurt

The black tahini may intimidate you but it has a very mild delicate flavour and is made from black sesame seeds – it is very yummy!

My Favourite Salads of the Moment...

All ingredients are listed, however quantities are not included – go with your feeling and adapt to your taste :)

Ruccola Salad

Rocket: Wash and dry

Parmesan: Grate

Pear: Thinly slice or use a mandolin

Toasted pine nuts: Toast on a dry pan over high heat, constantly tossing until golden

Balsamic and olive oil: To drizzle

Salt and pepper: To taste

Mix all ingredients in a large bowl serve before a meal or as a side to pasta, lasagne or home made pizza :)

Green Bomb

Raw English spinach: Wash, drain, and tear

Tomatoes: Dice

Avocados: Chop

Pepitas: Raw

Pumpkin: Grate

Red onion: Finely slice

Put all ingredients in a bowl, top with “Black Sabbath” dressing and toss.

Fennel Winter Salad

I love to use fresh seasonal veggies. I bought some fennel bulbs, oranges and dill at the organic markets over the weekend and this was the product of their inspiration... 

Serves 4
1 large fennel bulb – shaved (very thinly slice with a knife or use a mandolin)
2 carrots, grated
3 Tablespoons pine nuts toasted
Rind from 1 orange
Rind and juice of 1 lemon
Drizzle of olive oil
3 tablespoons of freshly chopped dill
½ red onion finely sliced

Combine all ingredients, drizzle with olive oil and season with sea salt and freshly ground black pepper.