Pasta Salad with Sun dried tomatoes

For the salad
1 cup shell /butterfly pasta
3 spring onions, finely chopped
1/4 cup sun dried tomatoes , soaked and cut into strips (soaked for 20 -25 min)
1/2 cup peas and corn , boiled
1 tbsp oregano
1 cup fresh spinach leaves, cleaned and shredded
4 tbsp pine nuts , toasted

For the Dressing
1/4 cup Olive oil
2 tbsp  wine vinegar
1 tsp Balsamic vinegar
1 clove garlic crushed
1 tsp Raw sugar
salt and pepper to taste

Method
Cook the pasta in a large pan of boiling water until tender. Drain rince in cold water and transfer to a large salad bowl. Add the onions, tomatoes, peas , corn , spinach, oregano and basil to the pasta and chill until ready to serve. To make the dressing, combine all the ing and whisk . pour the dressing over the salad toss well sprinkle pine nuts over it and serve immediately.

Spinach & Orange Salad

225 g Spinach Leaves
2 large orange
1/2 red onion

Dressing
3 tbsp olive oil
2 tbsp freshly squeezed orange juice
2 tsp lemon juice
1 tsp clear honey
1/2 tsp wholegrain mustard
salt and pepper to taste

Method

Wash the spinach, dry them on a kitchen towel and tear the larger leaves into smaller pieces.
Peel the oranges and remove into segments clean them .Chop the onions.

Miv the spinach and orange and sprinkle the onions on top .
Whisk all the ing of the dressing and pour over the leaves and mix well. Serve immediately.

Crunchy watercress, cucumber & radish salad

1 Cucumber
2 x 100 g bags watercress (or salad leaves)
2 x 150 g baby radish , halved if large

For the Dressing
6 tbsp natural yogurt
1 tbsp white wine vinegar
1 tsp dijon mustard
1 clove garlic crushed
1 sprig dill leaves only chopped

Method:

To make the dressing whisk together all the ingredients , then season. This can be kept in the fridge for up to 2 days.

Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Put the watercress, cucumber and radishes in a bowl . Drizzle with the dressing just before serving.

Guacamole Salad

1 cups Boiled Red Kidney Beans
2 Cups sweet corn (green giant will do)
1 cup spring onions chopped
1/2 cup lettuce leaves chopped
1/2 cup spinach chopped
few tortilla chips

Dressing
1 ripe avocado peeled and cut into pieces
1 tomato deseesed and chopped
1 tbsp vinegar
2 tbsp olive oil
1/2 tsp salt

Method:

Mix all the ingredients of salad in a large bowl. put all the ing of the dressing into a mixer and blend well..pour on top of the salad and mix well.. sprinkle the chips on top.

Milanaise Soup (serves 6/7)

For Stock : 3 onions, 3 Potatoes, 3 tomatoes                      

For Toppings : 1 finely chopped onion, 1 teacup finely chopped cabbage, 1 large chopped tomato, 2 tbsp boiled macaroni, 1 small can (225g) baked beans, 1 tbsp finely chopped basil leaves, 2 tbsp olive oil, salt and pepper to taste, cheese to sprinkle, 1/2 tsp chilli powder.

Method : Cut the vegetables into big pieces and add 7 cups of water and cook in a pressure cooker. When cooked blend and strain.

Heat oil and fry the onions for 1 min. Add the cabbage and chilli powder and fry for a min. Add the stock and simmer for 5-7 min.. Add the rest of the vegetables salt and pepper and boil for another 5-7 minutes..

Serve hot with grated cheese.

Thai Hot and Sour Soup

For Stock : 3 Cups chopped cabbage, 2 sticks celery, 6-7 sticks lemon grass, 5 cups of water

For Soup : 3 tbsp water chestnuts (optional), 1 tbsp thin strips of ginger, 1 medium carrot cut into 1'' diagonal strips, 10-12 baby corn cut diagonally , 2 tbsp basil leaves, 3-4 lemon leaves, 8-10 button mushrooms cut into chunks, 1 tbsp lemon juice, 1/2 cup roasted peanuts finely ground to paste, 1 tbsp oil, salt to taste.

For Paste : 3 cloves garlic, 1 cup chopped coriander, 4-5 peppercorns

Method: Put all the ing under stock in a cooker , give 3-4 whistles. Strain the stock and keep aside.
In a pan put oil and fry the paste for 1-2 min . Add all the other vegetables and fry again for a minute. Add the basil and lemon leaves. Add the stock and peanut powder.Simmer for 15-20 minutes. Add the lemon juice ..and serve hot with coriander ..

Thai Mango Salad with Roasted Peanuts

2          Limes
1tbsp   soy sauce
1tbsp   granulated sugar
1          small jalapeno pepper, seede and minced
            or 1/2 tsp hot red chilli flakes
2 tbsp   peanut oil
             Salt to taste
2           ripe but firm mangoes ( can't be alphanso )
2           sweet peppers, 1 red and 1 yellow
1           medium carrot, coarsely grated
2           green onions thinly sliced
125ml   chopped fresh mint or coriander
1 head   lettuce torn into bite- size pieces
75g        toasted peanuts, coarsely grinded

Method:

Finely grate peel from 1 lime and place in measuring cup along with 1/4 cup lime juice. Whisk in soy sauce, sugar and jalapeno pepper until sugar is dissolved. Gradually whisk in the peanut oil until blended. Add salt to taste. Set aside

Peel the mangoes, cut them into thin strips and place in a bowl. seed peppers and cut into thin strips and add to mango.  Add the rest of the vegetables and toss until combined.

just before serving pour the dressing on top and toss the salad. sprinkle with peanuts.  Serve

Salad Bowl With Walnut and Dijon Mustard Dressing

1 Head   Ice berg lettuce torn into bite-size pieces
4/5 sticks Asparagus (blanched)
1 cup      Green Onions, finelt sliced
1/2 cup   Cherry Tomatoes
1 each     Red and yellow peppers
1/2 cup   Fresh  Spinach leaves torn into bite-size pieces
1/4 cup   Walnuts coarsely chopped and roasted
1 tbsp      Lemon juice
1/4 cup    mayonnaise/ single cream
1 tbsp      Olive Oil
2 tsp        Grainy mustard
Salt and pepper to taste

Method
Preapare all the vegetables in a large salad bowl and keep them chilled. In a small bowl, mix the mayonnaise, lemon juice, olive oil , mustard, salt and pepper. Just before serving pour the dressing on top and gently toss the salad. When all the vegetables are well coated with the dressing sprinkle the walnuts on top and serve immediately...