Ingredients
Red quinoa
Halloumi
Sun blushed tomatoes + oil
Fresh parsley
Method
Cook the quinoa.
Cut the halloumi into slices, grill until golden, then chop into small cubes.
Cut the tomatoes into small pieces.
Mix it all together and add some of the oil the tomatoes came in.
Thoughts
This is a very easy, delicious salad either warm or cold. Gemma and I only discovered quinoa a few months ago but fell in love with it. It is very tasty, has a nice texture, is easy to cook and is, it turns out, incredibly good for you with all the amino acids you need in one food.
Tonight, we had some left over quinoa salad. I wrapped it in tortillas and heated the wraps on a dry frying pan. They worked really well as an accompaniment to Sweetcorn Soup.
Thursday 16 July 2009
Saturday 4 July 2009
Sweet Vinaigrette
Ingredients
2 Tablespoons Balsamic vinegar
2 Tablespoons Extra virgin olive oil
1 Tablespoon Wholegrain mustard
Method
Mix all the ingredients in a small bowl or jug.
Thoughts
Personally, I like to toss the salad leaves in the dressing so the taste spreads through the salad instead of pouring the dressing over the salad on the plate.
It's fun to explore with vinaigrettes. I found this simple combination tonight and thought it worked particularly well. It has an unusually large proportion of vinegar to oil, but with the slightly sweet mustard this works really well. We had it on a salad made with a variety of leaves and cherry tomatoes cut in half.
2 Tablespoons Balsamic vinegar
2 Tablespoons Extra virgin olive oil
1 Tablespoon Wholegrain mustard
Method
Mix all the ingredients in a small bowl or jug.
Thoughts
Personally, I like to toss the salad leaves in the dressing so the taste spreads through the salad instead of pouring the dressing over the salad on the plate.
It's fun to explore with vinaigrettes. I found this simple combination tonight and thought it worked particularly well. It has an unusually large proportion of vinegar to oil, but with the slightly sweet mustard this works really well. We had it on a salad made with a variety of leaves and cherry tomatoes cut in half.
Friday 3 July 2009
Gnocchi with cheese sauce and aubergines
Ingredients
Gnocchi
Cheese sauce
Sun blushed tomatoes
Aubergine
Onion
Olive oil
A little white cooking wine
Cheese sauce ingredients
Milk
Flour
Butter
Cheddar
Parmesan
Bay leaf
Black pepper
Method
Cut the aubergine into slices, brush with olive oil and grill.
Make the cheese sauce by combining all ingredients except the cheeses in a pan. When it has heated and thickened remove the bay leaf and add the cheese.
Cut the onion into small pieces and fry it lightly with the wine.
Cut up the sun blushed tomatoes.
Cook the gnocchi in boiling water.
Add the onions and sun blushed tomatoes to the cheese sauce.
Cut the aubergine into pieces.
Drain the gnocchi, coat in cheese sauce and serve. Sprinkle aubergine pieces over the top.
Gnocchi
Cheese sauce
Sun blushed tomatoes
Aubergine
Onion
Olive oil
A little white cooking wine
Cheese sauce ingredients
Milk
Flour
Butter
Cheddar
Parmesan
Bay leaf
Black pepper
Method
Cut the aubergine into slices, brush with olive oil and grill.
Make the cheese sauce by combining all ingredients except the cheeses in a pan. When it has heated and thickened remove the bay leaf and add the cheese.
Cut the onion into small pieces and fry it lightly with the wine.
Cut up the sun blushed tomatoes.
Cook the gnocchi in boiling water.
Add the onions and sun blushed tomatoes to the cheese sauce.
Cut the aubergine into pieces.
Drain the gnocchi, coat in cheese sauce and serve. Sprinkle aubergine pieces over the top.
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