TAGLIATELLE ZUCCHINI WITH DRIED TOMATOES, GARLIC AND HERBS

ingredients:

• 750 g zucchini (4 medium)
• Some marinated tomatoes
• 2 c. to s. Boursin Cuisine
• Salt pepper.

method:

Wash zucchini, remove the ends and, using a peeler, cut into thin noodles.

In a frying pan, put the oil coated tomatoes (which used to cook the courgettes). Add the pasta and cook over medium heat about fifteen minutes. When the zucchini are melting, add Boursin, a little salt and pepper. Mix well and cook for a minute and serve immediately. This is excellent fried with chicken breast or fish.

Avocado and tomatoes salad

ingredients:

• 4 plum or 12 cherry tomatoes
• olive oil
• 1 bunch of fresh basil
• 1 lemon
• 3 ripe avocados
• 4 slices of sourdough bread
• 150 g feta cheese
• 4 handfuls of rocket

method:

You can do this part the night before. Preheat the oven to 150ºC / gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil.

Roast slowly for 1½-2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they're good with pasta, salads, grilled meat - almost everything.

When you're ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon.

Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together.

Toast the bread, then divide between 4 plates and generously spread on the avocado and top with the tomatoes.

Top each serve with crumbled feta, a handful of rocket and a drizzle of basil oil.

Beet Salad

ingredients:

• 6 medium beets
• 1 lemon, juice of
• 2 cloves garlic, minced
• 1 teaspoon cumin, to taste
• salt and black pepper
• 4 tablespoons extra virgin olive oil
• 1/2 cup diced fresh parsley

method:

Place water in a 3-quart saucepan, and bring to a boil.

Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.

Cool, peel, and cut beets into bite-size pieces.

Place in a serving bowl.

Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.

Whisk in olive oil, then toss with beets.

Let sit a few hours.

Just before serving, sprinkle with parsley.

Coleslaw salad

ingredients:

• 1 tablespoon white vinegar
• Salt and pepper
• 30g sugar
• 1 tsp milk
• 4 tbsp mayonnaise
• 1 carrot cut into small cubes
• 1/2 onion, finely diced
• 1/2 white cabbage finely diced

method:

Put the cabbage, onions and carrots in a bowl, then add the mayonnaise, vinegar and milk.

Add the salt, sugar and pepper and mix well.

Cool and refrigerate 30 minutes or more.

Mango salad

ingredients:

• 2 ripe mangoes
• 1/4 red onion, thinly sliced
• 1/2 red bell pepper,
• 1 lime, juice
• lime zest (optional)
• fresh cilantro

method:

I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.

You can tell what way the pit grows by its shape.

Score the mango halves lengthways, then crossways, into 3/4 inch cubes, going through to the skin, but not through it.

Turn the mango halves inside out and slice off the cubes.

Toss with remaining ingredients.

Goes well with any Thai or Indonesian dish.

Like Indonesian Ginger Chicken!

Cucumber salad

ingredients:

• 2 cucumbers
• 2 teaspoons brown sugar
• 1 teaspoon sambal oelek, chili paste
• 2 teaspoons lime juice
• 3⁄4 green onion, finely chopped
• salt
• white pepper

method:

Peel the cucumbers, cut in half and remove the seeds.

Half them again and slice them up in approx 1/2 inch pieces.

Mix with all the other ingredients, cover and put in the fridge for at least an hour.

Take it out of the fridge and taste, if you want to, add more limejuice, sugar.

Russian Salad 

ingredients:

• 2 Apples (cubed) 
• 1 cup Walnuts crushed 
• 2 Potatoes (cubed) 
• 1 cup Raisins
• 1/2 cup Boiled Peas 
• 1 Carrots (cubed) 
• 3slices Pineapple (cubed) 
• 1 cup Cabbage chopped 
• 1/4 cup Cream 
• 1/2 cup Mayonnaise 
• Salt to taste
• Black pepper to taste
• 1/4 tsp Sugar 
• White Pepper as required

method:
Whisk the mayo along with the cream, salt, white and black pepper and sugar until well mixed.
Now put all vegetables, raisins and walnuts in a bowl along with the apples and pineapple.
Pour over the salad dressing and mix well to combine.

Season to taste with salt and pepper and serve.

Salade Russe

ingrediens:

• potatoes
• carrots
• frozen peas
• hard boiled eggs
• diced cornichons or guerkins
• mayonnaise as much or as little as you want
• pepper and salt

method:

dice all the veggies, eggs and gerkins, the finer the better, add the mayo, the vinaigre, the olive oil, the salt and pepper. Mix well until, it's all combined and chill for as long as you can (it helps the flavours combine and settle so it is much better if you can prepare it for the day after, just keep in the fridge). That's it! enjoy!

Potato salad

ingredients:

• 2 cups boiled potato cubes
• 1/4 cup chopped parsley 
• 1 tsp pepper
• 1/2 tsp salt 
• 1/2 tsp cumin
• 1 tsp chopped garlic 
• 2 tbsp lemon juice or vinegar
• 2 tbsp olive oil.

method:

combine all the ingredients in a deep bowl and toss well.enjoy!

Tuna avocado salad 

        nutritious delicious and quick salad .

ingredients:

• 1 can tuna .
• 1 can sweet corn .
• 1 piece avocado .
• 1 piece onion;chopped  
• salt 
• 1 teaspoon vinegar .
• 1 tablespoon olive oil.

method:

chop the onion;put it in a bowl and sprinkle it with salt so that it will soften.add the canned tuna and mix it with the onion;add the sweet corn;peel and chop the avocado and add it to the mix;add olive oil and vinegar mix all and present it.

Roasted pepper and tomato salad

ingredients:

• 3 pepper (red or green)
• 3 tomatoes 
• 1 clove garlic 
• 3 or 4 tablespoon olive oil 
• 1 pinch salt 

method:

place on the oven tray and put in the oven at 180 c for 1 hour .turn the peppers over after 30min.after an hour the skin of the peppers and tomatoes will be ready to be peeled away.chop the tomatoes and put them in a bowl;peel the peppers and slice them;grate the garlic clove over the peppers and tomatoes;add olive oil;stir well and sirve.

Moroccan salad

ingredients:

• 2 tomatoses
• 1/2 bell pepper
• 1 small onion
• 4 capers
• 1 teaspoon olive oil 
• vinegar
• salt and pepper 
• 1 teaspoon cumin.

method:

peel the tomatoses and cut into small cubes then chop the onion ;also cut the bell pepper into little cubes.add vinegar;salt and pepper and cumin.

Pasta tuna salad

ingredients:

• 1 potatos diced 
• 6 baby dill pickles;chopped
• 1/2 black olives sliced
• 1 1/2  cup mayonnaise
• 1 cup sour cream
• 1 tbsp pickle juice 
• 1 tsp lemon juice
• 1/4 tsp salt
• dash black pepper 
• 1/2 tsp dill weed 
• 1/4 tsp onion powder
• 1/8 tsp garlic powder 
• 1 tuna 
• pasta cooked

method:

pasta cook according to package direction ;and let it cool.meanwhile prepare potatos in a larg bowl .for sauce : in small bowl combine mayonnaise;sour cream;pickle juice and lemon juice.place pasta with potatos;and tuna add sauce mixture stir all together.

Mexican cabbage "slaw"

ingredients:

• 1  smallish head cabbage (red or green) slivered or sliced finely 
• splash olive oil 
• splash apple cider vinegar  
• sprinkle of salt 
• fresh cracked black pepper

method:

combine all ingredients and mix well.that's it;just 5 minute.

Apple salad

ingredients:

• 1/2 cup sour cream 
• 1/2 cup mayonnaise
• 1/4 cup granulated sugar
• 1 1/2 tsp lemon juice
• 1 granny smith apple;diced
• 1/2 cup dried cranberries/blueberries
• 1/3 cup chopped pecans 
• 1/4 cup minced celery

method:

first combine four ingredients until sugar has dissolved.mix in other ingredients .cover and put in refrigerator at least 4 hours before serving .an finaly enjoy ./20 min/;

Beetroot, feta and grain

ingredients:

• 100 g bag mixed leaves
• 100g marinated feta
• 300g tub beetroot
• 1 ready-to-eat mixed grain
• Pinch of salt
• olive oil

method:

Put all the ingredients in a large bowl and toss together with some seasoning, The olive oil in the feta