This is a quick and super tasty dish to make with Thermomix (which comes in handy to prepare all the components of this dish). I got the idea for the salad from Mamina in her blog “La table de Mina” and the dressing is the secret dressing recipe from Wagamama, a chain of Asian restaurants in the UK and Ireland (curtesy of C’est ma fournée for the recipe). When I say secret, it’s not anymore since Wagamama revealed the recipe in their latest cookbook after being so jealously guarded for so long (it’s THE dressing that gets the customers coming back for more!).
Source: La table de Mina and C’est ma fournée
Serves 4 people
200g Basmati rice
500g jumbo prawns (I used fresh but if frozen, thaw them first)
1 handful of fresh coriander
1 small red chilli
2 garlic cloves
2.5 cm fresh ginger
1 1/2 tbsp rice wine vinegar
1 small garlic clove
1 tbsp Ketchup
1 tbsp water
90g sunflower oil
10g sesame oil
3 tbsp light soy sauce
1 tbsp sugar
- Place the rice in the internal basket with 1 L water in the bowl. Place the basket in the TM bowl and rinse the rice 5 sec/speed 5.
- Cook 10 min/Varoma/speed 1.
- Wash the courgette and cut it into ribbons lengthways using a Y peeler or a mandoline. Place on the Varoma tray.
- When the 10 minutes are up, remove the measuring cup and place the Varoma on the lid. Cook for a further 10 min/Varoma/speed 1.
- Meanwhile, peel and cut the mango and peel the garlic and ginger. De-seed the chilli.
- When the rice is cooked, set it aside. Rinse the bowl in cold water and run the blades at speed 8 while dropping the garlic and ginger for the dressing. Scrape down the side of the bowl.
- Add the remaining dressing ingredients and blend 15 sec/speed 6.
- Pour into a small bottle (you’ll have enough dressing for a few dishes). Keep the leftover in the fridge for up to a week.
- Rinse the bowl and drop the chilli, the remaining garlic and ginger for the salad on speed 8.
- Add some oil and cook 3 min/100C/speed 1.
- Add the defrosted prawns and cook 3 min/100C/speed 1. Test to check the prawns are cooked or add 1 minute if not.
- Place the rice into a serving bowl. Tip out the prawns and mix in. Add the pieces of mango, the chopped coriander and pour over the dressing. Enjoy!
The weather is getting summery again so it’s time for some light salads and Mediterranean dishes. This Greek inspired dish is using filo pastry as a case for the Feta filling. It’s easy to make and delicious with a green salad.
Source: Cuisine A á Z
150g Feta cheese
25g pine nuts
1 tbsp olive oil
Salt and pepper to taste
- Preheat the oven at 200C
- Place the eggs, Feta, Philadelphia or cream cheese, olive oil and salt and pepper in the TM bowl. Mix 15 sec/speed 6.
- Add the pine nuts and mix 5 sec/speed 3.
- Melt the butter (in the microwave or in a saucepan on the stove).
- Butter a muffin tray(I used a silicone muffins sheet)
- Take out a sheet of filo pastry and brush it with some melted butter. Cut out bands of filo the width of 1 muffin case.
- Line each muffin with the bands of filo, changing the angle with each band to fill the whole muffin case.
- Do the same with the remaining filo pastry and muffin cases.
- Pour the content of the TM bowl in each muffin until filled almost to the top.
- Bake in the oven for 25 minutes.
- Serve hot or warm with a salad and extra Feta.
This dish is perfect for days when you don’t want to spend time cooking but still want a tasty and wholesome dinner. What I like about this salad first of all is that you can make it in advance. In fact, it will get better with a few hours left in the fridge so that the flavours infuse into the potatoes. Next, is its simplicity and versatility. You can change the ingredients to suit what’s in your fridge and the cooking and assembly will take you a mere 30 minutes.
I’ll give you my basic recipe and then suggestions to change it as you please.
Serves 4 people as a main or 8 as a starter
8 to 10 medium potatoes, peeled
A handful of parsley
A small bunch of chives
75g very good hard cheese such as Comté, vintage cheddar, Emmenthal…
1 1/2 tbsp Dijon mustard
3 tbsp vinegar (red/white wine vinegar, cider or malt)
6 tbsp extra virgin olive oil
Salt and pepper
- Peel and place the potatoes (cut in half if they are big) in the internal basket. Add 500g water in the TM bowl, set the basket inside the bowl and cook 25min/Varoma/speed 1. Check the potatoes are cooked at the end and add more water and time if needed.
- While the potatoes are cooking, make the dressing by mixing the mustard, vinegar and salt & pepper together in the serving bowl.
- Whisk in the oil to get an emulsion (i.e. the oil is incorporated in the mustard/vinegar mixture). I like my dressing to be strong and mustardy. Feel free to reduce the mustard but bear in mind that the potatoes absorb a lot of dressing so it needs to be strong for the best effect (you don’t want your dressing to be too oily).
- Fry the bacon in a dry pan until golden. Tip onto kitchen paper to absorb the excess fat.
- Using scissors, finely chop the herbs into the dressing. Add the bacon and the cooked and sliced potatoes (the potatoes must be still hot at this stage for maximum dressing absorption).
- Toss into the dressing and leave to cool at room temperature.
- Meanwhile, cut the cheese into small dice. Add to the cooled potato mixture and either eat now or refrigerate until use. Take out of the fridge 15 minutes before serving to get back to room temperature.
- Variations: you can add boiled eggs, sliced tomatoes, cooked green beans or asparagus to the salad. Substitute the bacon with salami or any cured ham, cut in chunks. Use blue cheese instead of hard cheese for stronger flavour. Add toasted walnuts for some extra crunch. A few thinly sliced spring onion (or scallions) would also be nice. Use your imagination and make this salad your own!
This month Supertoinette challenge was presented by Christine and perfectly suited the beautiful weather we are finally having: a salad. Not just any salad, a steamed courgette salad and with a sauce that makes all the difference. Indeed, it is using strong mustard and boiled eggs, the mustard bringing a powerful taste to the dressing and the eggs adding texture. I really enjoyed eating this salad (who would have thought about using courgettes in a salad?) and it looked just wonderful. I’ll be making this again for sure!
Serves 2 people as a starter or 1 as a main dish
1 tbsp strong Dijon mustard
1 tbsp cider vinegar (or white wine vinegar)
2 tbsp olive oil
1 small shallot
Mini roasted peppers from a jar or black olives to add colour
Salt and pepper
- Place 500g water in the TM bowl.
- Place the 2 eggs in the internal basket and fit in the bowl.
- Cook 10 min/Varoma/speed 1.
- Meanwhile, wash the courgette and slice it thinly with a mandoline.
- Place in the Varoma and when the 10 minutes cooking are over, place the Varoma on the lid (leave the eggs in the basket) and cook for 5 min/Varoma/speed 1.
- Carefully remove the Varoma and set aside to cool.
- Lift the internal basket using the spatula hook and place in cold water to cool down.
- Non Thermomix:
- Boil the 2 eggs in a saucepan filled with cold water. When the water is boiling, count 7 minutes while continuing to boil and take out of the heat.
- Quickly dip the eggs in cold water to cool.
- While the eggs are boiling, thinly slice the courgettes with a mandoline if steaming. Steam until the courgettes are just softened but still bright green.
- If you don’t have a steamer, plunge the courgette in cold water and bring to the boil. Leave to boil for 8 to 10 minutes or until the courgette is soft when pricking with a knife.
- Take out of the water and leave to cool before cutting with a knife into slices.
- To make the dressing: peel and finely chop the shallot and place in cold water to soften the taste. Set aside.
- Take one boiled eggs, remove the shell and chop it finely with a knife.
- Mix the mustard, vinegar, salt, pepper and oil together. Add the chopped egg and the drained shallot. Mix well. You can add chopped herbs if you like.
- Arrange the courgette slices on a serving plate. Peel the other eggs and arrange on the courgettes.
- Sprinkle with the dressing and some piquillos peppers or black olives if you wish.
If you haven’t had hearts of palm before, you must try this as it is delicious. The taste of hearts of palm is very delicate and the texture is soft and juicy. A good dressing will exalt its flavour and the tomatoes and parsley add a splash of colour. A very nice and simple salad, done super fast with the Thermomix.
1 can of hearts of palm (400g)
A few cherry tomatoes on the vine
2 sprigs of fresh parsley
1 tsp honey
1 tbsp lemon juice
1/2 tsp white wine vinegar
2 tbsp oil (I used rapeseed oil, but you can use any oil you like)
1/2 tsp mustard
1 celery stick, cut in chunks
Salt & pepper
- Place all the dressing ingredients in the TM bowl and mix 3 sec/speed 5.
- Cut the hearts of palm into thick slices and the cherry tomatoes in half.
- Pour the dressing over and serve sprinkled with chopped parsley.
Today was my first participation to the Irish foodies cookalong. The principle is to cook a dish based on a theme every first Friday of the month. This month’s theme is summer salads. I wanted to make a strawberry salad for a long time but never quite got around it. So I surfed the internet and I found this fab’ recipe from Jamie Oliver. I loved the interesting mix of flavours and colours. The result was a fresh, tasty and vibrant salad.
(Source: Jamie Oliver)
(Serves 2 as a main or 4 as a starter)
6 slices of Parma ham
200g Halloumi cheese, cut into 8 thin slices
1 tbsp good quality Balsamic vinegar
1 tbsp extra virgin olive oil
1/2 lemon, juiced
A sprig a mint leaves
8 basil leaves
Salt and pepper to taste
- Wash and hull the strawberries. Slice them in 2mm thick slices.
- Add the Balsamic vinegar, lemon juice, olive oil, salt and pepper and mix. Leave aside so the flavours infuse.
- Heat a frying pan with a dollop of olive oil. Press 1 basil leaf on each halloumi cheese slice.
- Fry the halloumi slices on a medium heat, basil side down for a couple of minutes or until golden then turn over and fry for another couple of minutes.
- Dress the plate: put the salad in the middle, arrange the halloumi cheese and the parma ham around and spoon in the strawberries and juices over.
- Sprinkle with chopped mint leaves and serve at once!