I saw some tins of palm hearts at one of my regular stores at a very reasonable price so threw a few in my trolley, thinking that I could make a few salad dishes with them. First, I made this salad which has a delicious coriander/cilantro dressing which brings a needed “tang” to the dish. You could try another herb but I think this works the best. It’s an unusual salad so bring it along to a pot luck or picnic to be the talk of the town as it is delicious! I placed the salad on a bed of lettuce for a base to the salad. It doesn’t matter what lettuce you use as long as it’s one you like! I added a touch of erythritol to the dressing as it was a bit too sharp without it for my taste. Taste the dressing before you serve it to be sure!
Every now and again the Chief Taster gets a treat and I will cook him meat. This week’s treat was a chicken burger. It was very easy to make and he enjoyed the flavours. He declared them moist and tasty. I used chicken breasts but you could use chicken mince instead. It is as easy as throwing everything into a blender, press a button, them make some burger shapes. Cook and voila! A happy husband! I’ve tested this with both dried and fresh tarragon and the Chief Taster gave the thumbs up to both. A bit of the lemon juice is added to the pan after cooking the burgers. If you want to grill or bbq your burgers, just sprinkle on the lemon juice directly.
You can use most white fish for this dish, either fillets or fish steaks too. I used Tilapia in this dish. I am also wondering about trying a vegetarian version and perhaps just cook this with some vegetables only. Steaming fish on top of the onions and then using the cooking liquid to make a sauce is a good way to retain water-soluble vitamins. You could use other vegetables in place of the onions. Perhaps zucchini or carrots? The sauce is a classic Greek egg and lemon sauce called avgolemono.
Excuse the photos…photographing this dish did not come out very well! Will have to retry this one for better photos!
The flavour combination of ginger and raspberry is just delicious and something I want to explore further. The fresh ginger works so well with the sweet sharpness of the raspberries. Add into cake form and voila! The Chief Taster and I were in a debate as to whether these were a muffin or a cake..they are slightly denser than a muffin so I am calling them a cake but there are a bit “muffin’ish”.. Either way they are tasty! I even had one for breakfast the next day which is unusual for me as I like eggs or something savoury for breakfast.
The Chief Taster has been laid up with a dreadful cold which is no surprise since he travels a lot in his current job and airports are just carriers of germs. (I call him “Geoffrey” but since he does not watch the Bare-Foot Contessa he has no idea what I am talking about. I call myself the flip-flop Contessa though..). So I went into “mother-hen mode” and made him a healthy and healing soup. I thought that I would put together ingredients that would help his sinuses and make him feel better. I chose chicken because of its famed abilities to help a cold. Turmeric because of it’s powerful anti-inflammatory properties, garlic for its antiviral effects, ginger to help the swelling of the sinuses and coconut milk because it contains fibre and lauric acid, which has been found to exhibit antibacterial, antifungal and antiviral properties too.
For every dish that I’ve made with cauliflower, I’ve been looking at broccoli and thinking to myself “Can I? Dare I? Shall I?”. So, here goes…..! Inspired by my cauliflower crusted Quiche I give you a broccoli crust Quiche! Bright, bold and colourful and a great way to sneak veggies into your diet. I used almond flour to bind the dish as the broccoli alone will not yield a strong enough crust. You could add some Parmesan cheese too if you wished but I was trying to keep this cheese free.
Avocado is used in place of mayonnaise in this coleslaw recipe. It’s creamy, tangy and just delicious. You could spice this up a bit by added a couple of chopped jalapeno peppers too! The beauty of any coleslaw is that it is just so easy to make too! Shred a cabbage, add some flavours and a creamy sauce…voila! I also find that this tastes better after a few hours in the fridge for the flavours to develop.