Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Salad”

French Style Potato & Green Bean Salad

This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon.  The flavours just burst out and it’s a lovely way to use up veggies at the end of the week…  Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…

Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad…  The fresh herbs are so fresh and bright – this is a seriously good salad!

French Style Green Bean & Potato Salad

Ingredients:

6-8 baby potatoes

Salt and pepper

1 clove of garlic grated

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

250 grams Green beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

Handful of rocket leaves, optional

Method:

Bring a large pot of well-salted water to a boil

Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer

Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices

Top and tail the beans

Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.

Cool the eggs immediately in ice water, then crack and peel

Cut each egg in half and season lightly with salt and pepper.

In the meantime stir together the garlic, anchovy, capers, mustard and vinegar

Slowly whisk in the olive oil

Season to taste with salt and pepper

Whisk again before using if the dressing separates

Gently combine the beans and potatoes, using hands to toss, and pile onto a platter

Sprinkle with chives, parsley and basil and arrange the eggs over the top

Garnish with anchovy fillets and rocket leaves if desired.

Bon Appetit!  🙂

Oven Baked Tacos

This is the best way we have found to prepare tacos without them falling to bits and crumbling all over the place when you try to eat them.  Served straight out of the baking dish, they also stay hot for ages.  I was pressed for time so just used a boxed Taco Kit which had the seasonings included but it is even better using home made chilli…

This dish would also be fanatic for a bulk gathering – make a couple of trays and see them vanish before your eyes as you can’t stop at scoffing down just one…

Bake the tacos filled with chilli and shredded cheese

Bake the tacos filled with chilli and shredded cheese

While still hot in the baking dish pile on your favourite toppings...

While still hot in the baking dish pile on your favourite toppings…

Ingredients:

½ kg lean minced beef

1 packet Taco Seasoning

½ cup of water

10 hard Taco shells

Shredded Cheese (Mexican Blend is good)

 

Toppings

Baby tomatoes

Avocados

Black Olives

Sour Cream

Taco Sauce

Sour cream

Coriander

Shredded Lettuce

 

Method:

Preheat oven to 200C

Cook the minced beef according to the instructions on the Taco Seasoning packet

Place 12 hard taco shells upright in a baking dish – some aluminium foil rolled into balls is handy to keep them upright if necessary

Sprinkle some cheese in the bottom to stop the shells from absorbing any moisture from the meat sauce

Spoon meat sauce into each taco as desired – about halfway is good

Top with generous amounts of shredded cheese.

Bake for around 15 minutes or until cheese is melted

Leave the tacos in the baking dish and add your toppings as required

Serve immediately…

 

Bon Appetit!   🙂

Fresh Tomato Salad

This ultra quick Tomato Salad takes only minutes to prepare and is perfect as a side with any sort of meat dish.  We eat ours with Kibbeh which is a lovely contrast in flavours.  Fresh and vibrant, you can also add ingredients like chilli flakes or capers to give it a zing…

Tomato Salad

Ingredients:

4 fresh Roma Tomatoes at room temperature

2 tablespoons freshly shredded basil

2 tablespoons of crumbled Persian feta

A drizzle of balsamic vinegar

1 drizzle of good Olive Oil

Salt & cracked pepper to taste

Method:

Thickly slice the tomatoes and arrange on a platter

Drizzle over the Balsamic Vinegar and Olive Oil

Season to taste with salt and cracked black pepper

Scatter over the fresh basil and crumbled feta

 

Bon Appetit!  🙂

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good.

This dish takes only as long as the pork takes to cook so is very quick and can be on the table in a matter of minutes.  The addition of grated apple in the salad is also a winner and adds a lovely surprise burst of flavour to the entire dish!

Enjoy…

IMG_8405

Ingredients:

2 pork fillets

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

olive oil

 

1 teaspoon cumin powder

spring onions

cloves of garlic grated

1 x 400 g tin of black beans

 

1 fresh red or green chilli

Baby spinach leaves

½ a bunch fresh coriander

1 ripe avocado

6 baby roma tomatoes

1 pink lady apple

soy sauce

extra virgin olive oil

1 lime

 

Sirracha chilli sauce

4 tablespoons Greek style yoghurt

hard taco shells

Method:

Cut the pork into 1cm dice and fry in a large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly

Put 1 tablespoon of olive oil and the cumin seeds into a medium frying pan

Trim, slice and add the spring onions, add garlic then stir in the beans and their juices, and simmer

Finely slice the chilli and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado

Cut tomatoes in half

Toss with the spinach leaves and pile all this on a platter, coarsely grating or matchsticking the apple on top

Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste so they resemble refried beans

Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Bon Appetit!   🙂

Warm Roasted Tomato Salad

My supermarket has these wonderful boxes of different coloured baby tomatoes.  Some are bright yellow, some are almost black, some are red cherry tomatoes and some are baby Roma style.  They look so inviting and colourful and being small they are beautifully sweet.  Of course you can use any cherry tomatoes for this salad, but the multicoloured ones add a bit more interest.

These are delicious as a side dish with schnitzel or steak and the next day you can toss them though pasta for a quick vegetarian dinner…  I whipped these up in minutes – enjoy…

Roasted Tomato Salad

 

Ingredients:

1 punnet of mixed baby tomatoes

3 cloves of garlic finely sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt & pepper to taste

½ cup finely shredded basil leaves

2 tablespoons crumbled Persian feta cheese

 

Method:

Toss the tomatoes, garlic, olive oil and balsamic together in a roasting tray

Season with salt & pepper to taste

Roast in 200c fan-forced oven for 15-20 minutes or until softened and coloured

Shake the pan a couple of times to ensure they don’t stick

To serve, add the shredded basil leaves and gently stir though

Top with crumbled feta cheese

 

Bon Appetit!  🙂

Rocket, Pear & Toasted Pine Nut Salad

Here’s another very attractive salad sent to me to try by my husbands favourite colleague…

Now, said husband “hates salad” and “doesn’t like the taste of rocket” and kept reminding me in a peevish manner all day that he probably wouldn’t eat it as he…. etc… etc…

Deciding to ignore him as I a: love salad and b: love rocket,  I made it anyway and surprise, surprise he actually ate two helpings!

It is delicious and so refreshing.  The crunch of the pine nuts and the sweetness of the pear – it’s definitely on our menu from now on…   The Praise brand Honey & Dijon Dressing is available at any supermarket and makes putting this salad together a breeze…  Thanks Belinda!

Rocket and pear salad

Ingredients:

1 box or pack of baby rocket leaves

2 tablespoons toasted pine nuts

2 tablespoons of Praise Honey & Dijon Dressing

1 perfect pear cut into quarters and thinly sliced

Good handful of shaved parmesan cheese

Salt & Pepper to season

Method:

Gently brown the pine nuts in a non-stick pan until golden and toasted

Toss together with all other ingredients

Season to taste

Serve with additional parmesan shavings on top

 

Bon Appetit!  🙂

 

 

Cannellini Bean, Spinach & Tomato Salad

Spring is upon us in Melbourne and our thoughts start to turn towards lighter meals and the lovely salads we savour in the warmer months.

This one is fantastic – it only takes minutes to make and can be embellished by whatever you have at hand.  I was hanging on the pantry door wondering what to make and came across a tin of Cannellini beans…  I also stumbled  across some chilli infused olive oil and added a tablespoon for a little kick…  A search through the fridge and voila – we had a delicious warm salad in seconds…

Cannellini bean & Spinach Salad

 

Ingredients:

1 tablespoons chilli infused good olive oil

1 large clove of garlic grated

8 baby Roma or cherry tomatoes

1 tin of drained cannellini beans (keep the liquid)

Good handful of fresh baby spinach

1 tablespoon finely shredded Basil

1 teaspoon white wine vinegar (to taste – add more if you like a sharper tang)

Salt & Pepper to taste

2 tablespoons crumbled Persian feta cheese

 

Method:

Gently fry the garlic in the chilli oil

Throw in the cherry tomatoes whole and gently roll around for a few minutes until a bit softened

Add the drained cannellini beans and gently heat through

Throw in the spinach and basil and gently mix until the greens are wilted

Add the vinegar

If necessary add some additional olive oil or liquid from the beans if it seems a bit dry – you want an oozy thick mixture

Season to taste

Serve with crumbled Persian feta on top

 

Bon Appetit!  🙂

German Style Creamy Potato Salad

We recently visited a new eatery in Melbourne called Hophaus Bier Bar Grill and rediscovered our love of German food.

We decided there and then to create  the perfect potato salad and this is it!  Quick and easy and utterly delicious, served warm it goes well with just about everything.

You can add additional ingredients like chopped egg if desired or omit the bacon and add in some crunchy celery and it becomes a lovely vegetarian salad…

German Potato Salad

We enjoyed it with grilled German bratwurst sausages and sauerkraut with hot mustard.

German Sausages

 

Ingredients:

8 baby potatoes

½ tub light sour cream

3 rashers bacon finely sliced

2 tablespoons finely chopped fresh dill

2 spring onions finely sliced

2 tablespoons cornichons sliced (small pickled gherkins readily available in supermarkets)

Salt & pepper to taste

 

Method:

Cut each baby potato into 3 slices (or 4 if they are a bit bigger)

Place in a microwave proof bowl with ½ cup of water, cover and microwave for about 8-10 mins or until tender

In a non-stick pan, sauté the bacon until crispy and set aside

Meanwhile in a large bowl combine the other ingredients

Throw in the bacon and drained potatoes and toss thoroughly

Serve warm with some additional dill fronds as garnish

 

Bon Appetit!   🙂

Jar Salads

Jar Salads seems to be the latest craze sweeping the internet.  I stumbled across them by accident and thought what a wonderful idea!  I often take a salad to work for lunch and find I have to take various bits separately as they go soggy or dry out.  Also the dressing is always a problem – do it before you leave  home and you end up with a limp mess…

These wonderful salads can be made days ahead using the old-fashioned mason jars that are readily available in supermarkets and variety stores.  I bought six 500ml jars for only $7 at our local Reject Shop – you can’t argue with that!

Basically all you need to do is decide what your favourite flavours are and layer the ingredients starting with the dressing at the bottom.  Next add robust vegetables like chopped raw carrots or celery as your first layer as they don’t go mushy.  Keep layering finishing off with your more delicate ingredients such as lettuce or spinach.  About 2 tablespoons of each ingredient is a good guide and you want to see the striations – the contrast in colours is very pretty…    Try adding some fruit – blueberries or raspberries are good.  Also coloured rice such as wild black rice.  Legumes are excellent – chickpeas, beans, lentils…  The possibilities are endless!

IMG_4679

Ingredients:

I used the following:

Chopped celery

Chopped Carrots

Chopped yellow peppers

Tinned black beans

Tinned corn

Quinoa

Rice

Chopped baby Roma tomatoes

Chopped cucumbers

Dried Cranberries

Finely chopped red onion

Chopped coriander

Dressings:

Asian:  peanut oil, sesame oil, garlic, soy sauce, salt & pepper to season

Italian:  olive oil, balsamic vinegar, garlic, salt & pepper to season

White Wine:  olive oil, white wine vintage, Dijon mustard, salt & pepper to season

Method:

Place a couple of tablespoons of your favourite dressing at the bottom of the jar

Layer about two tablespoons or so of any robust type of vegetable that won’t go limp such as carrots or celery

Keep layering using contracting colours of various fruit, rice, legumes or vegetables

Finish of with delicate items like fresh herbs, baby spinach or lettuce

Store in the fridge for up to five days

To serve gently up-end the jar so the dressing is dispersed and eat straight out of the jar

Alternatively tip gently into a bowl and add any additional items such as tuna our poached chicken or ham

 

Bon Appetit!   🙂

 

Pearl Couscous Tabouli Salad

I bought a packet of Giant Pearl Couscous because it sounded very intriguing!
Also called Israeli Couscous, it is technically not a real couscous as it is actually tiny balls of pasta instead of the traditional semolina grains.
As I needed to use up a bunch of parsley, I decided to adapt my Tabouli recipe and substitute couscous for the burghul wheat I usually use. It was a lovely result.

We ended up having this as a side dish with schnitzels – it was absolutely delicious and I will be making it again and again.
The variations are many and next time I will try using chopped coriander, chilli, red onion and fish sauce instead of lemon juice to make a more Thai flavoured salad. You can also stir though cooked chicken to make it a meal instead of a side dish.

Cous Cous Tabouli

Ingredients:
150g of pearl couscous
1 bunch of continental parsley – finely chopped
½ bunch fresh mint – finely chopped (plus some extra for decoration)
3 Roma tomatoes – finely chopped
3 spring onions – finely sliced
Juice of 1 lemon
2 tablespoons olive oil
1 clove of garlic – crushed
Salt & pepper to taste

Method:
Boil the couscous in plenty of salty water according to instructions on packet (about 8-10 minutes – they should be el dente)
Combine the herbs and vegetables in a large bowl
Whisk together the lemon juice, olive oil, garlic and salt & pepper to form a dressing
Stir though the well-drained couscous and gently stir until the little balls are coated
Scatter some shredded fresh mint over the top
Can be served warm or cold.
The longer it sits in the fridge the better the taste.
Serves 4 people

Bon Apetit 🙂

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!