Category: Fruits & Salad

Quick Cabbage & Tuna Salad

Chopped Pointed Cabbage – Photo by PH Morton

This recipe is quick and easy to make, no real cooking is involved and yet a very tasty addition to a buffet table. It is also a lovely starter to an everyday meal.

 

 

 

Quick Cabbage & Tuna Salad

Ingredients:

3 cups shredded cabbage

1½ cups tuna, flaked

½ cup celery, diced

2-3 tbsp mayonnaise

fleshly ground black pepper

Lettuce leaves

Method of preparation:

Using a large glass or ceramic mixing bowl (or plastic one, lol) combine the shredded cabbage, celery and tuna together.  Stir in the mayonnaise.  Mix everything thoroughly.

Cover the mixing bowl with cling film or a large plate and leave in the fridge to chill for at least an hour.

Finally, arrange a bed of lettuce leaves over a large serving plate, then pile the chilled cabbage over the lettuce and perhaps decorate with some cherry tomatoes.

Enjoy!

 

Wilted Spinach a la Korean

Wilted Spinach a la Korean

Wilted Spinach, Photo by JMorton

Wilted Spinach a la Korean

I have seen Korean dramas where the obedient daughter in law making the mother in law tastes her wilted spinach called sigeumchi-namul.  I must admit the stringy wilted spinach looked so appetising! And not only that, spinach is a superfood as it contains a multitude of vitamins and minerals.

Below is an easy recipe to follow and enjoy.

Ingredients

  • 500g spinach, cleaned and washed
  • 1-2 garlic cloves, finely minced
  • 1 stalk green onion, chopped
  • 1½ teaspoon soy sauce
  • 1½ teaspoon sesame oil
  • 2 teaspoon sesame seeds, lightly toasted

Directions

  1. Boil 10 cups of water in a large casserole or sauce pan.
  2. Drop in the spinach into the boiling water and blanch quickly for a minute, stirring  continuously using a wooden ladle.
  3. Remove from heat and drain the spinach using a colander, then rinse in cold water.
  4. Squeeze into a ball to remove excess water
  5. Mix the spinach with garlic, green onion, soy sauce, sesame oil, and sesame seeds by hand.  Korean dramas show the lady/ladies of the house covering their hands with transparent plastic gloves.  (gloves are available in most supermarkets in the West)
  6. Transfer into a serving bowl and sprinkle with the roasted spinach.
  7. Serve as a side to rice and meats.
  8. Enjoy.

Healthy Fruity Breakfast

Healthy Fruity Breakfast

This really healthy fruity breakfast recipe is beloved by the iconic 1930s actress, Mae West.

Apple, Banana & Pear Breakfast

Ingredients:

1 large banana, peeled and chopped

1 large pear, peeled, cored and chopped

1 large apple, peeled, cored and chopped

200 ml semi-skimmed milk

1 tbsp runny honey

1 tbsp chopped almonds

Preparation:

In a breakfast bowl, mix the chopped banana, apple and pear together.

Pour in the milk and drizzle in the honey.

Top with sprinkling of the chopped almonds.

Enjoy this fresh breakfast.

Japanese Grilled Avocado Recipe

Grilled Avocado

Japanese Grilled Avocado Recipe

Ingredients

  • 1 tsp miso paste
  • 1/4 tsp dried chilli flakes
  • 25 ml orange juice
  • 1/2 tbsp sugar
  • 1 tbsp mirin
  • 125 ml soy sauce
  • 1 tbsp lime juice
  • 2 avocados
  • Wasabi paste (optional)

Method of Preparation:

  1. Put the miso paste, chilli flakes, orange juice, sugar, mirin, soy sauce and lime juice in a sauce pan and bring to a boil under a high heat, stirring frequently.  Heat until it has thickened slightly but not turned into a syrup. Turn off the heat.
  2. Slice the avocados in half lengthways and remove the stone carefully and leave the flesh in its green outer skin.
  3. Brush the flesh with the miso & soy sauce from the pan and grill the avocados flesh down for about 3-5 minutes until the char marks are visible.
  4. Grill again with the skin down.
  5. Score the flesh several time, neatly (see photo above) and brush with the sauce
  6. Divide and then pour the rest of the sauce into the centre of the avocados.

Serve with a grilled fish, a bowl of rice, wasabi paste and a small bottle of rice wine.

Enjoy!

 

Potato Salad Recipe

Potato Salad, photo by JMorton

Potato Salad, photo by JMorton

This recipe is a very quick and easy one to do.  Anyone can try it at home.  The above is the effort of our very capable chef Stacey.  We enjoyed it eaten with tonnes of barbecued meat. 🙂

Stacey used new potatoes which she left unpeeled.  Other bigger variety of potatoes may need to be peeled.

Potato Salad Recipe

INGREDIENTS

  • 2 lbs new potatoes, unpeeled, cut in half
  • 1 cup Mayonnaise
  • 2 Tbsp. vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery (optional)
  • 1/2 cup chopped spring onion
  • 2 hard-cooked eggs, chopped (optional)

DIRECTIONS

  1. Cover potatoes with water in and  bring to a boil over medium-high heat.
  2. Turn down the heat to low, add the salt,  and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  3. Combine the mayonnaise, vinegar, sugar and pepper in large bowl. Add potatoes, celery If using), onion and eggs (if using) and toss gently.
  4. Serve chilled as a side to grilled, roasted or fried meat.

Cucumber & Onion Salad

Cucumber  Onion

Cucumber & Onion Salad

Ingredients
  • 1 large cucumber, peeled and sliced
  •  1 large onion, peeled and sliced into rings.
  • ½ cup cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon  salt
  • 1 teaspoon fresh ground black pepper
  • 1 clove garlic, finely minced

Method of preparation:

  1. Place cucumber slices into large bowl.
  2. Add the onion rings.
  3. In a mixing beaker add together the vinegar, sugar, salt and garlic.  Mix well with a fork or with a chopstick 🙂 until everything is dissolved.
  4. Pour over the cucumber slices and onion rings.
  5. Cover the bowl with a clingfilm and store in the fridge for at least an hour before serving.
  6. Perfect for barbecues!

Lato Salad, Green Caviar

IMG_0583

Lato -seaweed
Photo by PH Morton

Lato Salad, Green Caviar

This seaweed is called Lato in the Philippines.  It  has a scientific name of Caulerpa lentillifera. 

It is also known as green caviar for obvious reason that they look like fish roes.  Latos are also popular in Malaysia and Okinawa, where they are called  umi-budō, which means sea grapes.

This is a real gourmet treat; for the newbies, it might takes a little getting used to.  It is because of the soft, succulent popping bulb which is salty and has the smell of the sea.  Don’t get me wrong, it is truly delicious.

Lato seaweed  is flavoursome as a side to some  fried pork or fish with steamed rice for lunch!

To make Lato Salad is easy and quick.

Ingredients:

A big bunch of Lato seaweeds

2 big tomatoes

3 small onions (Shallots)

To prepare:

Carefully clean the lato of sand, grits and other debris from the sea.

Cut the tomatoes in bite size wedges

Do the same with the shallots.

Toss the tomatoes and shallots with the lato.

No need to season as the lato is naturally salty 😉

Enjoy the freshness of this salad.

 

Spicy Tomato Salsa

tomatoes and onions, Photo by PH Morton

tomatoes and onions, Photo by PH Morton

The weather today at North London is pretty bright, so bright I am tempted to fire up the barbecue again and eat al fresco in the garden.

A great complement for charred 😉 delicious meats from the BarB is something fresh and something full of goodness, that it provides the essential 5 fruits a day.

Below is just the thing.  No seasoning required. Just fusion from fresh vegetable creating a fresh explosion of taste.

Spicy Tomato Salsa

Ingredients:

6 medium red tomatoes or 1cup cherry tomatoes, chopped finely, try to keep the oozing juices
1/2 red bell pepper, chopped finely
3-4 jalapenos, chopped finely; this would be really hot to remove some of the seeds and use just two if preferred.
1 medium white onion, chopped finely
1 red onion, chopped finely
4 cloves garlic, chopped finely
1 tbsp of finely chopped basil or parsley (or a bit of both)

Method of preparation

There is no need for any seasoning for this salsa.  Just mix all the finely chopped ingredients in a serving bowl and let it speak for itself.

Any leftover can be stored in the fridge for up to 2 days.

Dandelion

Through whayt fierce incarnations, furled
In fire and darkness, did I go,
‘Ere I was worthy in the world
To see a dandelion grow?

– G k Chesterton

DSCN9645

Dandelion
Photo by Jean Morton

April 2014 032

Dandelion Flower
Photo by Jean Morton

Yellow Dandelion Photo by PH Morton

Yellow Dandelion
Photo by PH Morton

 Dandelion "Clock" By PH Morton

Dandelion “Clock”
By PH Morton

Seeding Dandelion By PH Morton

Seeding Dandelion
By PH Morton

Dandelions are perennial plants, which are treated more like pernicious weeds in British gardens.  Dandelions grow wildly in lawns and pavement cracks.  They can be hard to uproot as they anchor themselves into the ground with unbelievable tenacity.

Dandelion got its name from the French’s dent-de-lion which literally means ‘lion’s teeth.  The lion’s teeth, of course, refers to the shape of dandelion’s serrated leaves (see topmost photo).

Did you know?

The young leaves of dandelions are edible.  They can be eaten as salad sprinkled with some crunchy lardons and croutons.  It is advised to choose the really young leaves before the dandelion flowers start to appear; the more mature leaves tend to be slightly bitter.

 

Talbos Ng Kamote Salad

Talbos Ng Kamote (Sweet Potato tops), photo by PH Morton

Talbos Ng Kamote (Sweet Potato tops), photo by PH Morton

Talbos Ng Kamote Salad

I did not realise how much I have missed talbos ng kamote (sweet potato tops) until Alma, my sister-in-law, put it on our dining table during our recent holiday in the Philippines. I think it turned me into a bit of a goat as I just could not have enough of it. I just want to chew and chew on the green young shoots of sweet potato tuber.

I wonder if it is easy to grow sweet potatoes in a UK garden?!!! I would like to harvest the shoots rather than the sweet potatoes, although when I was a young girl, we planted a lot of sweet potatoes on our farm in Marag, Philippines. I remember digging out sweet potatoes when they were hardly ready and eat them straight from the soil. I loved the newly formed sweet potatoes, they tasted crisp and sweet. OMG, I was wild; I was feral! 🙂

Apparently, sweet potato tops are great for making smoothies and juices as they contain a lot of healthy nutrients that naturally cures ailments of the body.

Be that as it may, I want my potato tops made as a salad.

Talbos ng Kamote (Sweet Potato tops) Salad:

 

Ingredients:

1 large bunch sweet potato leaves, tougher stem removed and discarded
2 large ripe tomatoes, sliced
1 large red onion, sliced
Water

The salad can be made with different types of sauces. Perhaps what is already in your food cupboard.

It can be half a cup of cider vinegar or red wine vinegar seasoned with salt.

it could also be a spritz of a whole lemon again seasoned with salt.

It could be a more exotic fish bagoong that can be bought from any oriental supermarket selling Filipino or Thai products.

Though I love any sauces from the above, I would tend to use fish sauce (patis) and calamansi/lemon as I always have a patis in my fridge. 🙂

Instructions

Boil some water in a sauce pan.

Blanch the sweet potato tops by plunging in the boiling water and leave for a couple of minutes.

Remove from the water to drain.

Using a large bowl, combine the sweet potato tops with the tomatoes and onion.

Drizzle generously with your choice of sauce from the above list or with your own favourite sauce.

Enjoy!