Eves's Salad ticked all the boxes

Eve's Salad - Taken inexpertly with my i-phone

Warm fig and pomegranate salad

This ticked all the boxes for me when I took it along to a friend’s fabulous dinner party!!  

OK, so why did it tick the boxes, you ask?

· Thepomegranate dressing has an interesting flavour due to my new 'must-have in the frig’, Pomegratate Molasses. ("Molasses… Molasses… it's icky-sticky goo, Molasses… Molasses… it al-ways stick -to -you"). No, this is not your usual molasses. It adds a complex but not too sweet flavour to many dishes.

Pomegranate seeds add an interesting crunch as each little seed explodes in your mouth.

· The warmed figs – I love figs in every form and have happy memories when G and Istole them from an ancient tree in the garden of a long deserted villa. They were firm, sweet and were warmed by the Tuscan sun; I felt like Eve. Perhaps Adam and Eve ate a fig and not an apple which makes sense since they were wearing fig leaves; hence the renaming of the salad.  So the BBQ’d warmed figs hit a high note with me.

Here it is... for 4 servings

Eve's salad

4 large ripe figs cut in half . Brush or spray cut side with olive oil. 1 pomegranate - cut in half. With a citrus juicer, juice one half to yield 1tbsp juice after removing some of the seeds to retain with seeds from other half.
70g goats cheese or Danish feta crumbled
DressingCombine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice and a squeeze of lemon juice
Season with salt & cracked pepper

To serve Combine 50g rocket leaves with a handful of basil. Just before serving, warm the figs through , cut side down, on a BBQ. Add figs

and cheese. Drizzle with dressing and scatter with pomegranate seeds

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au



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Beets salads beeter than the rest

Hi R

The Rowers - a favourite haunt

Sydney has had wet weather!! Plan B was 'Lunch at the Rowers' and due to the deluge, was a pleasant alternative to Plan A which was a walk around Middle Head fortifications with overseas friends.  I hope you are warming up over there - Autumn is here but unfortunately we really haven't had a summer this year.  When you visit me, I will take you to the Rowers - the ghosts of many old flames are still there.  You can have a R and R dance on the first Sunday of the month possibly with one of them if they are still alive.
Clara



Beetroot relish makes a great
bed for Kangaroo fillets

I chose BBQ'd Kangaroo fillets on a bed of beetroot relish served with a balsamic reduction as it really isn't something I cook at home (but will in future). I decided that I had to do beetroot relish as it was the perfect accompaniment.



Beetroot relish

For 4 cups - (because it keeps really well but obviously you can cook just for the meal)

1.25kg / 2.5lb beetroot, peeled and grated
1 cup red wine vinegar
1/2 cup brown sugar (or more if you choose to have a sweeter version)
1 red onion, finely chopped
1 tbsp cracked black pepper
1 cup balsamic vinegar
1/2 tsp salt
Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
Bring to the boil and cook for 30 minutes or until reduced and syrupy. Spoon the hot relish into sterilised jars - for use in sandwiches and wraps.
* Beetroots tend to bleed when cut, and stain anything they touch. It's a good idea to wear disposable gloves, and place a sheet of baking paper on your chopping board to prevent stains.

Beetroot and spinach salad with goat's cheese and walnuts

A simple elegant salad

2 tbs lemon juice 1/3 cup (80ml) extra virgin olive oil 1 tsp Dijon mustard

2 firmly packed cups (about 70g / 3oz) baby spinach leaves 1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered 100g soft goat's cheese, crumbled
3/4 cup (75g) toasted walnuts

Make the dressing by whisking lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat's cheese and toasted walnuts. Garnish the salad with the remaining parsley.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Asian herb salad ideal for christmas lunches



With a wonderfully wild freshness due to the overuse of
delicate herbs, this is a definite Clara favourite.

Hi there lovers of Asian Salad
Asian herb salad got the tick with key players at the birthday party so I am going to repeat it for Christmas Day.  It went perfectly with the first course of BBQ chicken skewers served Asian style. See link below
The wonderfully wild freshness is achieved by massive overuse of delicate herbs along with an Asian dressing.
Clara

Ingredients
250g / 8 oz rocket (arugula) leaves - (trimmed of excess stems (substitute any peppery lettuce)
125g / 4oz each of mint, basil, cilentro leaves (leaves picked from stems, washed and spun dry)
30g / 1 oz chervil if available
2/3 cup canned bamboo shoots - (preferably already cut into matchstick)
Dressing
2 shallots, peeled, halved, and finely sliced
l tbsp rice vinegar (or white wine vinegar)
l tsp sugar
2 tbsp extra virgin olive oil
1 tsp toasted sesame oil
1 tbsp mirin
sea salt and pepper

For the dressing, mix the shallots, rice vinegar, and sugar together in
a small bowl and set aside.
Trim any excess stems from the arugula, and pick the herb leaves from
their stems. Rinse and spin dry the arugula and herbs. Cut the bamboo
shoots into matchsticks.
To make the dressing, whisk the olive oil, sesame oil, mirin, sea salt, and
pepper together in a large bowl. Stir in the shallot mixture, then taste
and adjust the flavors.
Very lightly toss the arugula, bamboo shoots, and herbs in the dressing,
and serve, with chopsticks.

Link for chicken skewers belowhttp://fitinyourjeanscuisine.blogspot.com/2010/10/skewers-capture-finger-food.html

Caper Vinagrette and grapes make this salad a sweet and sour success

Hi there
If you enjoy a stylish salad with sweet and sour flavours this is a great one. A very yummy flavoursome way to get your healthy greens.
Move over Benarto.
Clara

Green salad with Bocconcini Walnut & Grapes with Caper Vinagrette
To serve 6

125g / 4oz walnuts - (roasted on a tray in oven at 220C/400F until beginning to brown )
4 large handfuls mixed salad leaves - washed and dried
1 large handful red grapes - Cut the grapes in half and remove the seeds
1 lemon - sliced finely and cut into small pieces
extra-virgin olive oil
6 bocconcini - spray with olive oil and roll in 2 tbsp roughly chopped lemon thyme - slice thinly


Caper vinaigrette


Whisk together
1/3 cup olive oil
2 tbsp white wine vinegar
2 tablespoon capers with a little of the vinegar
freshly ground black pepper


Dress the salad just before serving


Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Sensational Salads link to traditional and modern holiday menus

Hi R
Wondering what you guys ate for Christmas dinner?  A typical Aussie Christmas menu will include simple and creative salads to accompany ham or cold turkey etc.  However, even if the temperatures soar and the humidity rises, many of us still insist on a traditional hot Christmas dinner (usually a late lunch) but this is often accompanied by salads.
Two salads follow - great for post Christmas and holidays as well as enormous health benefits. Just leave out the creamy dressings and concentrate on the wonderful tastes of herbs and creative dressings.
Clara
http://fitinyourjeanscuisine.blogspot.com/2010/12/thai-bbq-prawns-with-mango-and-avocado.html

Leafy salad with Salsa Verde is the ultimate flexible
elegant salad ladened with flavours of caper and anchovy

Mango & avocado salad - tangy accompaniment
to chicken and seafood.

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au