Kersfees slaai

Prawn salad

 

 

Serves 6

Preparation time: 20 min

Cooking time: 10 min

 

Ingredients

 

CORIANDER OIL

30 ml (2 T) coriander seeds

20 ml (4 t) chilli flakes

500 ml (2 c) good olive oil

 

DRESSING

125 ml (½ c) water

125 ml (½ c) sugar

juice and rind of 1 lemon

½ cucumber, deseeded and cut into tiny cubes

1 red pepper, roasted, skin removed and cubed

20 ml (4 t) chopped fresh coriander

 

SALAD

2 medium-size red tomatoes, cut into eighths and deseeded

3 avocados, peeled and cut into thin semicircles salt and pepper lemon juice

200 g large prawns, shelled and vein removed but retain tails SALAD rocket leaves CORIANDER OIL Toast the coriander seeds and chilli flakes in a dry pan over medium heat until fragrant.

Add the oil and heat until hot. Remove from heat and leave to stand until cold.

Drain through a fine sieve or cheesecloth. Set aside.

 

DRESSING

Pour the water into a pot, add the sugar and stir over medium heat until dissolved.

Add the lemon juice and rind, bring to the boil and continue boiling until a little syrupy but not thick (about 7 minutes).

Leave to cool.

Add the cucumber, red pepper and fresh coriander to the syrup and set aside.

 

SALAD

Season the tomatoes and avocados with salt and pepper and drizzle with a little lemon juice to prevent discoloration.

Heat a little of the coriander oil and stir-fry the prawns until slightly pink.

Drain on kitchen paper.

 

TO SERVE

Arrange a few rocket leaves and tomato and avocado slices on small plates, top with 2-3 prawns and a good spoonful of dressing.

 

 

 

Asian Potato Salad

Serves 4-6

Ingredients

700g waxy or waxy/floury potatoes
1 bunch of spring onions, chopped
1  red onion, thinly sliced
125ml chopped coriander
125ml chopped mint
2 red chillies, seeded and sliced

Dressing
60ml lime juice
1 egg yolk
5ml sesame oil
100ml peanut oil
15ml rice vinegar
salt and pepper

 
Instructions:

Boil or steam potatoes with the skins on until they are tender.
Drain and leave to cool slightly, then cut them into quarters.
Combine with onions and herbs and chilli.

DRESSING: Combine 15ml of lime juice with the egg yolk and mix well. In a steady stream, add in the oils until mixture starts to thicken.

Add remaining lime juice, rice vinegar and mix well.

Season with salt and pepper.

Add to potatoes and toss to combine.

Asian minced pork salad

 

 

Serves:                 2

Prep time:           15 minutes

Cooking time:    15 minutes

 

Ingredients:

 

400 g pork mince

2 cloves chopped garlic

1 T grated ginger

4 red onions, sliced

½ chopped tomato

1 red chilli

3 T chopped mint

2 T chopped coriander

1 t fish sauce

 

Cooking instructions:

 

Fry pork mince, garlic and grated ginger until golden and fragrant.

 

Mix with sliced red onions, chopped tomato, red chilli, chopped mint, chopped coriander, fish sauce and a splash of lemon juice and serve.

 

WARM DUITSE AARTAPPELSLAAI

 

 

Of dit nou winter of somer is, of dit reen of sneeu - ons in SA braai altyd - Al verskil wat daar is, is die bykosse: In die somer moet koud wees en in die winter warm.

 

Hier is 'n lekker warm aartappelslaai vir die winter braai's

WARM DUITSE AARTAPPELSLAAI

 

 

Bestanddele:

 

• 4 aartappels

• 5 repe spek (gesnipper)

• 1 eetlepel meel

• 2 eetlepels wit suiker

• 1/3 koppie water

• 1/4 koppie witwynasyn of gewone wit asyn

• 1/2 koppie gekapte uie

• sout en peper na smaak

Metode:

 

1.Kook aartappels tot sag, maar steeds ferm, sowat 15/20 minute. Laat afkoel en sny in blokkies

 

2. Plaas spek in 'n groot, diep pan. Braai oor medium hoë hitte totdat egalig bruin en bros is. Dreineer, verkrummel en sit eenkant neer. Moenie vet uit pan gooi nie

 

3. Voeg die meel, suiker, water en asyn in die pan en kook in die spek vet oor medium hitte tot sous dik is.

 

4. Voeg spek, aartappels en uie by en roer deur

 

5. Kook tot warm en geur met sout en peper, bietjie droe of vars pietersielie en paprika

Bedien warm.

 

 

Ek het gekyk oor die verskil van witwynasyn en gewone asyn. Daar word genoem dat jy wel die gewone asyn kan gebruik, dit gaan net nie die vrugte smakie in he nie, en jy kan dalk net klein bietjie minder gebruik as die gegewe hoeveelheid.

Aartappel en Biltong slaai

 

 

 

Hier is 'n resep wat Marjorrie J Gouws met ons gedeel het vir 'n grootmaat : Die slaai word gewoonlik by Deli's gemaak by groot kettingwinkels.

AARTAPPEL EN BILTONG slaai.

Sy noem dat die slaai KOUD bedien moet word, en ja die 4 koppies olie is reg. Pas die resep aan indien jy dit minder wil maak:

Aartappel Biltong Slaai

Kook 1 sak aartappels tot sag en sny in blokkies. Sodra aartappels blokkies koud is gooi genoeg mayonaise oor. Gooi dan so 600 g biltong by en so 400 g gerasperde kaas.

Braai volgende saam :
4 koppies olie
5 koppies uie
Loer af en toe tot sag is.

Sodra die uie dan sag is, gooi die volgende by :

4 koppies asyn
1 kg bruinsuiker
2 groot lepels salad sprinkle
Peper na smaak
1 kop aromat
Sout na smaak

Kook tot asyn baie sterk in kombuis geruik kan word Kook sous mooi deur en gooi oor slaai terwyl nog warm is. Moet asb heeltamal koud wees voor opdiening. Plaas verkieslik in yskas.


Enjoy !!

THAI CHICKEN PASTA SALAD

Serves 4-6


For the dressing

1 cup (250ml) coconut milk

squeeze lemon juice, to taste

2 tsp (10ml) sugar 2 tbsp (30ml) soy sauce


For the pasta

500g (1 packet) spaghetti

zest of 2 lemons and juice, to taste 2 handfuls basil leaves

2 handfuls coriander leaves

2 handfuls mint leaves

1 red chilli, deseeded and thinly sliced (optional) 2 cups

(500ml) leftover roast chicken, shredded



Instructions


1 For the dressing, mix all the ingredients together.

2 For the pasta, cook the pasta according to packet instructions.

3 Drain and mix the dressing through the pasta with the lemon zest and juice, herbs, chilli and chicken.

4 Season.




Tip: No leftover chicken? Cook 4 chicken breasts and shred.

Three-Bean Pasta Salad

Ingredients


•250 gram Fusilli noodles

•400 gram Tin butter beans, rinsed and drained

•1 Small red onion, finely sliced

•30 millilitre Dijon mustard

•45 millilitre Fresh coriander, chopped

•400 gram Tin red kidney beans, rinsed and drained

•400 gram Tin green beans, rinsed and drained

•1 Red pepper, finely chopped

•1 cup KNORR Light French Salad Dressing




Instructions



1.Prepare pasta according to packet instructions, drain and rinse

2.In a large bowl mix together the pasta and remaining ingredients

3.Toss together well

Warm Bacon Potato Salad

Ingredients:

1 kg red potatoes, quartered
2 tablespoons olive oil
250 g bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped




Directions:

1. Preheat the oven to 375F/190C. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.

2. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.

3. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.

Moulded Rice Salad with Vegetables

Ingredients

5 cups of cooked rice HOT
1 1/2 cups vegetables chopped or shredded
1/2 cup mayonnaise
1/4 cup vegetable or olive oil
2 tbsp white wine vinegar
1/2 to 1 tsp salt
1/4 pepper to taste

Instructions

Prepare, by either chopping or shredding, 1 1/2 cups of vegetables that you like to eat raw. These vegetables can include green onions, peppers, celery, peas, carrots, zucchini, radishes. I would avoid wet vegetables like cucumbers and tomatoes.

Cook your choice of rice.

Put the hot cooked rice into a large bowl with the vegetables and stir together gently and then stir in the mayonnaise, mixing well.

In a separate dish, whisk together the oil, vinegar, salt and pepper and then add this wet mixture to the rice and vegetables.

Put and press the mixture into a 6-cup mold or other container (I simply use a loaf pan) and chill until needed.

Low-Fat Chicken Caesar Salad

 

 

 

Spinasieslaai met tuna en avokado

 

 

Dié maaltyd kan binne 15 minute op die tafel wees

Genoeg vir: 4
Totale Tyd: 15 min
Voorbereiding: 15 min


Bestandele

3 e vars suurlemoensap
1 e ekstrasuiwer olyfolie
1 e water
1 t Dijon-mosterd
1 ryp avokado, in die helfte gesny, pit verwyder en geskil
'n knippie cayennepeper (rooipeper)
sout
2 e vars platblaar pietersielie, fyngekap
2 e vars grasuie, gesnipper
140 g babaspinasie
2 selderystingels, dun gesny
1 medium rooi soetrissie, dun gesny
1 blik (400 g ) wit nierboontjies (cannellini), afgespoel en gedreineer
2 blikke tuna (170 g elk) in soutwater, goed gedreineer


Aanwysings

Meng die suurlemoensap, olie, water, mosterd, halwe avokado, cayennepeper en ¼ t sout saam. Puree tot glad en skraap die houer af en toe. Roer die pietersielie en grasuie by.
Meng die spinasie, seldery, soetrissie, boontjies en tuna saam met die slaaisous in 'n groot bak. Verdeel dit tussen die opdienborde.
Sny die oorblywende avokado in dun skyfies en rangskik dit bo-op die slaai.

Elke Porsie Sowat 1 170 kJ, 20 g proteïene, 26 g koolhidrate, 11 g totale vet (2g versadigde vet), 10 g vesel, 24 mg cholesterol.

Tomato and Watermelon Salad

You will be surprised at how well watermelon and feta work together. Salty, sweet and refreshing, every bite bursts with flavor. This salad is truly a keeper, and an inventive way to make the most of summer produce.


Ingredients:

Red Wine Vinaigrette
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oilSalad
1 small cucumber, peeled
1/2 small red onion
3 heirloom tomatoes (about 12 ounces total), cut into bite-size chunks
3 1/2 cups peeled seeded bite-size watermelon chunks
1 red bell pepper, cut into bite-size chunks
220g French feta cheese, cut into 1/2-inch cubes (see note)
1 cup fresh mint leaves, thinly sliced
directions:


MAKE THE VINAIGRETTE:

Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.


MAKE THE SALAD:

Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese and mint in a large bowl with enough vinaigrette to coat. Serve immediately.


Do-Ahead Tip:

The vinaigrette can be made up to 1 week ahead. Store it in a tightly-sealed jar and refrigerate. Let the vinaigrette stand at room temperature until the olive oil liquefies, about 20 minutes, before shaking to blend.

Griekse Rysslaai

In plaas van 'n normale Griekse slaai, sny jy hiervoor al die gewone bestanddele effens kleiner en gooi dit by rys vir 'n heerlike koue rysslaai.

Vir 4 persone.


Bestandele:


1 koppie rou rys
4 sprietuie, gekap
1 koppie gerasperde komkommer
ongeveer 300 g kersietamaties, gehalveer
75 g fetakaas, in klein blokkies gesny
6 swart olywe, ontpit en in kwarte gesny
sout en varsgemaalde swartpeper
paar handevol varsgekapte basiliekruid


Instruksies:

Kook die rys met 'n knippie sout tot gaar. Gooi dit uit in 'n mengbak om af te koel.
Voeg die res van die bestanddele en sout en swartpeper na smaak by.


Vir die slaaisous:

5 ml aangemaakte heelkorrel- of Engelse mosterd
25 ml olyfolie
25 ml vars suurlemoensap
25 ml rooiwynasyn

Meng al die slaaisousbestanddele en gooi dit by die rys.

Hierdie slaai is op sy beste as dit 'n paar uur in die yskas gestaan het.


* Wenk: Vervang die rys met gaar koeskoes, Bulgaarse koring of quinoa.

Cucumber and Avocado Salad Recipe with Lime, Mint, and Feta

 

 

Ingredients:

2 cups chopped cucumbers (3-4 medium cucumbers or 2 larger cucumbers)
salt, for drawing water out of cucumber
1-2 ripe avocados, peeled and chopped into 1/2 inch pieces
1-2 tsp. fresh lime juice (to toss with avocado)
1/2 cup finely chopped fresh mint (measure after chopping)
1/2 cup crumbled feta (more or less to taste)



Dressing Ingredients:

2 T extra-virgin olive oil
1 T fresh lime juice



Instructions:

Peel cucumbers, and scrape out seeds if they are large. Cut cucumber into 1/2 inch pieces and put in colander. Sprinkle with generous amount of salt and let sit for 30 minutes. After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.

While cucumber is draining, peel avocado and chop into 1/2 inch pieces. (Here's a good post about how to peel an avocado.) Put avocado into large salad bowl and toss with the 1 or 2 tsp. lime juice. Wash mint and chop with chef's knife or mini-processor. Whisk together olive oil and lime juice to make dressing and measure 1/2 cup crumbled feta.

Add drained cucumbers, mint, and dressing to avocado and combine. Then gently stir the crumbled feta into salad ingredients. Serve immediately.

Chicken and Avocado Salad with Lime and Cilantro

Ingredients:

2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn't use too much salt because you can always add more at the table.)
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
2 T mayo or light mayo



Instructions:

Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.

Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups.

Quinoa, beetroot and avo salad ~ Dr Mol Show

A low fat, heart healthy and high in antioxidants to help you fight off Cancer.

Serves 2 - 4

2 cups quinoa, cooked according to packet instructions
1 cup edamame beans
2 large beetroot, peeled and shredded (into fine matchsticks)
2 carrots, peeled and shredded (into fine matchsticks)
1 bunch spring onions, shredded
Handful pea shoots
Handful fresh basil
1 firm ripe avo, diced


Dressing

1/4 cup olive oil
Juice of 1 lemon
2 tsp tahini
1 tsp honey
1 fat clove garlic
Salt and milled pepper


Arrange all ingredients in piles on a platter.
Whisk dressing ingredients together and adjust seasoning to taste
Drizzle dressing over salad and serve.
Add shredded roast chicken breast if you like.

Shrimp, Avocado and Red Pepper Salad

Ingredients:

1 lb (500 g) frozen cooked shrimp, (50-70 per pound)
(see instructions after the recipe if using raw shrimp)
1 cup celery, diced in 1/2 inch pieces
1 cup red bell pepper, diced in 1/2 inch pieces
1/2 cup sliced green onion
2 avocados, diced in 1/2 inch pieces
1 T fresh lemon juice, to toss with avocado
1/2 tsp. salt for avocado (optional)



Dressing Ingredients:

5 T mayo or light mayo
2 T reserved shrimp juice from thawing shrimp
1/2 tsp chili powder
1 tsp. dill weed



Instructions

Thaw shrimp overnight in refrigerator. When ready to make the salad, place shrimp in colander placed over a bowl to catch juice. Drain shrimp well.

Cut the red bell pepper and celery into 1/2 inch pieces and slice the green onions. Combine mayo, 2 T shrimp juice, chile powder and dill weed with. whisk and set aside.

Dice avocado into 1/2 inch square pieces. Toss with lemon juice and salt and place in salad bowl. Add the diced red pepper, celery, and green onion and gently combine.

Place shrimp in separate bowl, add mixed salad dressing, and stir to coat all shrimp with dressing. Add shrimp and dressing to bowl with shrimp mixture, and gently combine. Season with salt and freshly ground black pepper if desired and serve immediately.

Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar

 

 

 

Ingredients:

3 small Persian cucumbers or garden cucumbers
1 cup diced tomato or cherry tomatoes
1/4 cup thinly diagonally sliced green onion or thinly sliced sweet onion (or more)
1 avocado
2 tsp. fresh lemon juice (optional, for tossing with avocado)
about 1 T good-quality balsamic vinegar
sea salt and fresh ground black pepper to taste


Instructions:

Cut cucumbers in half lengthwise, then slice into half-moon slices. (I never peel Persian cucumbers, but if you use other cucumbers you might want to peel some of the skin off in stripes before you slice them.) Dice tomatoes or cut cherry tomatoes in half to make one cup. (Only make this salad when you have flavorful fresh tomatoes.) Diagonally slice green onion or slice onion to make 1/4 cup, or more if you like onion. Peel and cut up the avocado into small cubes.

Combine the cucumber, tomato, onion, and avocado in a plastic or glass bowl and gently toss together. Add a small amount of balsamic vinegar, enough to barely coat the veggies, and toss again. (I used about a tablespoon of vinegar, which was plenty.) Season to taste with your favorite sea salt and plenty of fresh-ground black pepper.

Banana Braai Salad

Ingredients
(Serves: 5 - 6)

•440 g can SPAR pineapple chunks, well drained
•2 medium bananas, peeled and sliced
•small bunch black or green seedless grapes, rinsed
•100 g SPAR roasted peri-peri cashews
•175 ml SPAR plain low fat yoghurt
•25 ml SPAR pineapple chutney
•salt to taste



Method

1. Combine the fruit and nuts in a salad bowl.
2. Blend the yoghurt, chutney and salt. Pour this dressing over the fruits.
3. Serve chilled as is, or on a pillowpak of SPAR Freshline salad leaves.



Hints and Tips

Pour the drained pineapple syrup into 3 plastic lolly moulds and freeze them. These are popular with the children on hot summer days as an alternative to ice cream.