Lime Pickle Yoghurt

Last night I fell across a taste sensation! I originally made this recipe as a salad dressing because I had been craving the sour lime pickle served in Indian restaurants.
Upon tasting the mix I realised it would make the perfect savory afternoon snack, it would act as versatile base for so many different options.
It sort of reminds me of eating the beautiful Indian dish called 'chaat', you would need to look it up to fully understand, but most definitely tasty and moreish.

The slight sweetness of the yoghurt balances the lime pickle beautifully, and I would possibly add roasted cashew nuts or almonds, maybe even a little bit of grilled chicken. I have to admit though, this mix works beautifully on its own!

INGREDIENTS
Qty of Barambah Bush Honey Yoghurt
Dessert Spoon of Sour Lime Pickle - I use this supermarket brand
- You need to test it to taste, it depends very much on how sour you would like the dish to be

METHOD
Combine and serve, that simple!

Next: I've begun looking at low oil lime pickle, I'll try my best to keep you updated!

Bill's Avocado Salsa

I'm blessed living in the vicinity of three of Bill Granger's restaurants. Last weekend I made some of his famous avocado salsa, it was a revelation! Fantastic with grilled meats, as a dip, or sprinkle over lettuce leaves for a quick salad. Ever so versatile!

INGREDIENTS
2 ripe Avocados, stones removed and diced
15 g coriander leaves
2 tablespoons Lemon Juice or Lime juice
2 tablespoons finely chopped spring onions 
1 Tomato quartered, seeded and finely sliced
1 dash Tabasco sauce
sea salt
freshly ground Black pepper  

METHOD
- Place all the ingredients in a bowl and stir very gently to combine.

- And here? The best salsa you will ever have (just three ingredients!)

Adapted from: http://www.lifestylefood.com.au/recipes/149/sweetcorn-fritters-with-avocado-salsa

Roast Eggplant and Bean Salad

I don't make salad quite enough and normally save it for the height of Summer... usually it's easier to zap some frozen peas in the microwave, knowing that all will be ok and my husband will clean his plate. This salad however, was a pleasant surprise! So I'm parking it right here so I can find it easily.

INGREDIENTS

Handful of cherry tomatoes, halved
1 tablespoon olive oil
Olive oil spray
1 smallish eggplant, sliced (say, around the size of 2 tennis balls)
1 tablespoon whie wine vinegar
2 cloves garlic, peeled and finely chopped
Handful fresh mint leaves (larger leaves chopped or smaller leaves left whole)
Handful green beans, trimmed
Handful fresh basil leaves
Sliced lettuce (I used butter lettuce, but any would do)

METHOD

- Spray eggplant slices with olive oil and grill over high heat until a little charred on both sides, then place in a large bowl. Mix together extra virgin olive oil, vinegar and toss through the eggplant, along with the mint. Season with sea salt and ground black pepper and set aside for the flavours to develop for a little while, say a minimum of 20 min.

- Cook green beans in microwave for 2-3 minutes or until just tender. Add tomatoes, beans, lettuce and basil to eggplant mixture. Gently toss and serve.

Adapted from: http://au.lifestyle.yahoo.com/food/recipes/recipe/-/5346887/roast-tomato-green-bean-and-eggplant-salad/

Chicken Larb

I love chicken larb because it's all about the fresh and spicy flavour. It's also great to eat in Summertime when you don't quite feel like a salad, you still want to eat something warm and a little more substantial. It also doesn't heat up the kitchen too much!

INGREDIENTS
Olive oil spray
500g chicken mince (I just buy a tray from Woolies)
1 stem lemon grass, pale section only, finely chopped
2 tsp of minced chilli
1 lime, juiced
Grated rind of 1 lime
1 tbs fish sauce
Pinch of brown sugar
1/3 cup chopped fresh coriander leaves
1/3 cup chopped mint leaves
1/2 small red onion, thinly chopped
40g (1/4 cup) finely chopped unsalted roasted peanuts (if I have time I toast them in a pan)

Lettuce of your choice, to serve.

METHOD
- Heat a large heavy-based frying pan over medium-high heat. Add the mince, lemongrass and chilli and cook, breaking up the mince with a wooden spoon, for 5 minutes or until the mince changes colour. Transfer to a heatproof bowl and set aside for 15 minutes to cool.

- Combine the lime rind, lime juice, fish sauce and brown sugar in a small bowl. Add to the mince mixture along with the mint leaves, coriander leaves and onion. Gently toss to combine.

- Serve on a bed of leaves. Sprinkle with peanuts and serve immediately.

Lentil, Roast Pumpkin, feta and rocket salad

I went looking for this recipe this morning and can't believe I hadn't added it earlier! This salad is just all-round excellent, it certainly is a crowd pleaser at any bbq or get together, give it a go!


INGREDIENTS
1/2cup (100g) green or brown lentils, rinsed well*
1 onion, peeled and halved
2 cloves garlic, peeled and halved
*If you don't want to have the trouble of cooking the lentils, just buy a can and rinse well.

750g butternut pumpkin, seeds removed and cut into 3cm wedges
Olive oil spray
1 pkt (80g) baby rocket
200g feta, crumbled (You can use low fat feta if you're worried)

Dressing
1 tbs olive oil
2 tbs lemon juice
2 tsp Dijon mustard

METHOD
1. Preheat oven to 200°C. Place lentils, onion, garlic and 1/2 tsp salt in a medium saucepan over high heat with 4 cups of cold water. Bring to the boil, reduce heat to medium and simmer for 15-20 minutes or until lentils are tender. Drain and discard onion and garlic.

2. Place pumpkin on a baking tray lined with baking paper, spray lightly with olive oil and season with salt and pepper. Bake for 40-45 minutes or until golden.

3. Meanwhile, in a small bowl whisk oil, lemon juice and mustard until combined and season to taste. In a large bowl toss the warm lentils, pumpkin, rocket and crumbled feta together gently.

4. Divide between plates and drizzle with the dressing.

From: http://www.taste.com.au/recipes/14104/lentil+roast+pumpkin+feta+rocket+salad

Asian-style chicken salad

Happy new year! I'm still lazing my way through the NSW school holidays, life will be sure to catch up with me again soon and the crazy routine will be there in full force once more.
This is a fabulous Summer dish as other than cutting and chopping, not much electricity (i.e. heat) is needed and the kitchen stays nice and cool. Important when you live in small digs like me. This is a great main, side or lunch! Tastes fine the next day too.


INGREDIENTS
2 single chicken breast fillets
Chicken stock (or water)
1 carrot, peeled, cut into matchsticks
150g snow peas, trimmed, thinly sliced
1 red capsicum, deseeded, thinly sliced
1/2 wombok (Chinese cabbage),hard core removed, finely shredded
3 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup fresh coriander leaves

Dressing*
2 tbs fresh lime juice
1 tbs fish sauce
2 tsp brown sugar
1 fresh red chilli, deseeded, chopped
* I made this dish for two people but found I needed the full serve of dressing.

Serves 4

METHOD
1. Poach chicken in 4cm of chicken stock for 10min. Cool, shred.
2. Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.
3. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.

NUMBERS
Protein: 34g
Fat: 3.5g
Carbohydrate: 14g
Fibre: 7g

From: http://www.taste.com.au/recipes/14140/asian+style+chicken+salad

Asparagus and Haloumi Salad

This is a terrific recipe with grilled meat. If I am in a rush I eat with BBQ chicken (skinned of course)!


INGREDIENTS(serves 4)
1 1/2 tbs olive oil
2 bunches asparagus, woody ends trimmed
1 x 250g pkt haloumi cheese, drained, cut into 4 lengthways
60g rocket (or green salad leaves)
Freshly ground black pepper

METHOD
Heat 2 tsp of the oil (I normally just spray a pan lightly with olive oil spray) in a large non-stick frying pan over medium-high heat. Add the asparagus and cook, stirring, for 4-5 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm.

Reheat pan over high heat. Cook the haloumi for 1 minute each side or until golden.
Divide rocket and asparagus among serving plates.

Top with a slice of haloumi. Drizzle with the remaining oil (I usually leave this out and squeeze with a bit of lemon instead) and season with pepper.

Adapted from: http://www.taste.com.au/recipes/9828/asparagus+haloumi+salad

Balsamic Chicken and White Bean Salad

www.taste.com.au have a great low-carb recipe section that I access regularly. Some of the recipes now include nutritional information as well, which has been really helpful. This recipe is one of my Summer / Autumn favourites, and is also quick and cheap to make.


INGREDIENTS (serves 4)
600g skinless chicken thigh fillets, trimmed (I use organic or free range)
2 garlic cloves, crushed
1 tablespoon wholegrain mustard
2 tablespoons balsamic vinegar
olive oil cooking spray
400g can cannellini beans, drained
250g cherry tomatoes, halved
1/2 cup low-fat feta cheese, crumbled
50g rocket leaves
1 lemon, cut into wedges, to serve

METHOD
Season chicken with salt and pepper. Whisk garlic, mustard and vinegar in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes.

Preheat a frypan on high heat. Remove chicken from marinade. Lightly spray chicken with oil. Cook for 1 minute each side or until golden. Reduce heat to medium-low. Cook chicken for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.

Slice chicken. Combine beans, tomato, feta, rocket and chicken in a large bowl. Toss gently. Spoon onto plates. Season with pepper. Serve with lemon.

Adapted from:
http://www.taste.com.au/recipes/450/balsamic+chicken+and+white+bean+salad