Hingpit


Broccoli and Tomato Salad
26 September 2010, 12:31 pm
Filed under: Salad, Vegies

This very simple salad can be intensified by adding nuts, cooked bacon, dried fruits, red onions and cheese.

Ingredients:
1 large head broccoli, cut into small florets
6 ounces cherry or grape tomatoes, halved or
2 firm red roma tomatoes

For the dressing:
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons wholegrain mustard
2-3 tablespoons white white
Salt and freshly ground black pepper to taste

Procedure:
Bring a large pot of water, salted with a teaspoon of salt, to a boil.
Add the broccoli florets. Cook 1-2 minutes, drain
Whisk together dressing ingredients and pour dressing over salad and
Toss just before serving.

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Salad Mix
12 March 2010, 10:59 pm
Filed under: Fruit/Plant, Salad, Vegies

Leftover cucumber, dodoni cheese, roma tomatoes, and blackberries.



Greek Salad
15 December 2009, 9:03 pm
Filed under: Salad

Lettuce and dodoni feta cheese at first…

and the lot.



Larp of Chiang Mai (Thai Chicken Salad)
19 October 2009, 8:39 pm
Filed under: Chicken, Food, Salad

Larp of Chiang Mai
by: Kit Chan, The Essential Thai Cookbook

Ingredients:
450g minced chicken
1 stalk lemon grass, finely chopped
3 kaffir lime leaves, finely chopped
4 red chillies, seeded and chopped
4 tbsp lime juice
2 tbsp fish sauce
1 tbsp roasted ground rice (sticky or glutinous rice)
2 spring onions or 1 medium sized spanish onion
2 tbsp coriander leaves
mixed salad leaves, cucumber and tomat slices, to serve
a few sprigs of mint, to garnish

Procedure:
Heat a large non-stick frying pan. Add the minced chicken and cook in a little water.
Stir constantly until cooked; this will take about 7-10 minutes.
Transfer the cooked chicken to a large bowl and add the rest of the ingredients.
Mix thoroughly
Serve on a bed of mixed salad leaves, cucumber and tomato slices and garnish with sprigs of mint.

Variation: beef can be used instead of chicken

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Vietnamese Pork Roll
1 October 2009, 11:21 pm
Filed under: Bread/Pasta, Pork, Salad

The pork formula/flavour still eludes me. Pickled julienned carrots and papaya, cucumber, fresh coriander, fresh chilli, chilli sauce, and the seasoned pork.

Hubby and I rarely miss buying this Vietnamese-style sandwich at our Sunday market.

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Lemon Grass Beef with Vermicelli Salad
9 September 2009, 9:08 pm
Filed under: Beef, Food, Salad

*adapted from The Complete Book of Modern Asian, by The Australian Women’s Weekly

Ingredients:
Porterhouse steak
Lemon grass, finely chopped
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
70 g vermicelli noodles
2 lebanese cucumbers, seeded, sliced thinly
1 cup bean sprouts
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 large carrot, grated coarsely
1 large butter lettuce, trimmed, leaves separated

Sweet and Sour Dressing
¼ cup hot water
2 tbsp fish sauce
1tbsp brown sugar
2 tbsp lime juice
2 fresh small red chillies, chopped finely
1 clove garlic

Procedure:
Place ingredients for sweet and sour dressing in screw-top jar; shake well
Combine beef, lemon grass, sauce, sugar and oil in medium bowl
Place noodles in medium heatproof bowl; cover with boiling water.  Stand until just tender; drain.  Rinse under cold water; Drain
Place noodles in large bowl with cucumber, sprouts, herbs, carrot and 2 tbsp of the dressing; toss gently to combine
Cook beef, both sides, on heated oiled grill plate (or grill or barbecue) until cooked as desired.  Cover; stand 5 minutes, slice thinly
Top lettuce with salad; serve with beef, drizzled with remaining dressing.

Beef with vermicelli saladSweet_Sour dressingTop lettuce with salad



Poached Egg, Cheese and Salad
3 August 2009, 6:55 pm
Filed under: General, Salad

Ingredients
Baby Mediterranean Style Salad
Egg
Dodoni Feta cheese, cubed
Continental cucumber, cut into bite-sized slices
Toasted peanuts and cashews
1 tsp olive oil
Salt and pepper to taste
Lemon

Poach the egg in a large saucepan of barely simmering water for 5 minutes.
Scatter over the cheese, cucumber, peanuts and cashews and top salad with a poached egg.
Drizzle lemon and olive oil over the salad, season to taste with salt and pepper and serve immediately.

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