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!
Here’s a tart that your vegetarian/gluten-free/ low-carb/paleo/ vege-loving friends can enjoy! What’s the secret? It’s the crust that is made using processed cauliflower, pressed into a tart mold and baked until crisp!
Originally I was going to name this the “Caramelized Onion, Roasted Mushroom, Capsicum and Tomato Cauliflower ‘Pastry’ Tart”, but this was obviously too long and I didn’t want you falling asleep before you even start to read this post!
Let me just say that this is one amazingly delicious tart packed full of flavour. There is a thick layer of sweet, soft caramelized onion with strips of roasted capsicum, Portobello mushrooms sautéed with minced garlic and roasted cherry tomatoes sitting atop. The cauliflower crust is thin and crispy with a hint of thyme, garlic and cracked pepper. For the finishing touch- fragrant basil leaves from the garden are scattered over the tart as it comes fresh out of the oven!
Having just gotten hold of the aromatic North African spice mix Ras el Hanout, I was excited to try it out today in a comforting dish of slow-roasted onions with ripe tomatoes and minced garlic, bathed in a Japanese-style miso sauce. After roasting for an hour and a half, the onions transformed from being sharp and pungent to melting-ly tender and sweet!
The onions were simply peeled and halved, then a simple marinade of mirin, soy sauce, sesame oil and crushed garlic were spooned over each cut surface. Fresh tomato cubes are squeezed between the onion rounds and is baked (covered) after a liberal sprinkling of Ras el Hanout.
In the last 15 minutes of roasting, a mixture of miso, honey, mirin and soy sauce is poured over and allowed to caramelize over the onion edges, producing a delicious sauce! Who knew North African and Japanese flavours would marry so well together?