Wishing you a HAPPY NEW YEAR, my friends!
I am welcoming in the new year with this scrumptious Strawberry Salad that embodies all I am wishing for: a Healthy, Fresh start filled with Sweet moments, Vibrant experiences and new Gastronomic Delights!
Without a doubt this has become my favourite salads of all time! Ripe sweet strawberries and cherry tomatoes, cool crunchy cucumber and fragrant basil with a tart balsamic reduction is simply heaven on a plate!
- 6 ripe strawberries, halved
- 6 cherry tomatoes, quartered
- Approximately 6cm cucumber, thinly sliced and seeds removed
- A handful of fresh basil leaves
- Approximately 3/4 cup balsamic vinegar
- Flaky sea salt and black pepper
- Light olive oil
- To make the balsamic reduction, bring the balsamic vinegar to a boil in a small saucepan and turn down to a simmer until reduced to a syrupy consistency. Remove from heat and let cool.
- Arrange strawberries, tomatoes, cucumber and basil on a plate. Drizzle over the balsamic reduction ans olive oil. Season well with salt and black pepper. Enjoy!
Having scooped out all of the flavoursome chicken and prawn stuffing and tender flesh of my Surf and Turf Buttercup, I was left with the green thin- skinned shell of the squash. Thinking that it would be tough and unpleasant to eat, I was just about to throw it into the bin when out of curiosity, I broke of a small piece for a taste…To my surprise, it was soft yet still retaining a slight pleasant crunch!
Drawing from the inspiration of crispy potato skins, I created these delightful and healthy baked buttercup skins brushed with a tangy-sweet glaze of honey and balsamic vinegar, topped with nutty sesame seeds.
Did you know that the skin of the buttercup has 22% more calcium than the same weight if milk and compares with lean red meat as a good source of iron? From now on I will never throw out this delicious and nutritious part the vegetable again!
Fresh squid is not always available at the fishmonger in my area, so when I saw them for sale today I quickly snapped it up and set out to create a dish that is simple to showcase its sweet, sweet flavour of the sea.
I decided on an Italian theme, using balsamic vinegar, white wine, lemon and honey forming the base of the braising liquid. Sauteed shallots, garlic and carrots gave it a depth of flavour, along with a few bay leaves and thyme. This was slow-cooked in the oven for an hour, filling the kitchen with its delicious aroma. The squid was tender; the vegetables were meltingly soft and full of flavour. The broth was delicious spooned over rice.
For my first attempt, the results were good but the squid released a lot of juices resulting in a thin broth that would benefit from further reduction. I was also surprised to find that the dish lacked a certain umami, even though I used quite a large-sized squid! On my next attempt, I will be sure to add in some mussels/clams and perhaps some fresh tomatoes for an even tastier dish!