Category: Salad Dressing

Oeufs A La Cantalienne & Greens with Horseradish Dressing

What do you do when, you are about 30 seconds away from your front door and realise that you have left two essential ingredients for your planned dinner in the fridge at work? 

Oeufs A La Cantalienne

First, swear. 

A lot. 

Then drum up an emergency supper of Oeufs a La Cantilienne and serve that with a Salad of Bitter Greens with Horseradish Dressing! 

Happy days! 

How eight hours can change you.  I started the day off being super organised!  For dinner, I had planned to celebrate Meatless Monday by making the cauliflower and chickpea “meat” balls from the Meatball book which is our latest selection from the Tasty Reads book club.  I’d read the recipe that morning and realised I was short a few ingredients – namely basil and parsley for the green sauce which was going to accompany the meatballs.

I had tasted this green sauce on a visit to the Meatball and Wine Bar and it is SENSATIONAL.  As far as I was concerned, no green sauce, no non-meatballs.   You can kind of see the sauce in this picture.  The man in the street looks pretty taken by them too!

Meatballs with Green SauceBut I digress.  We’ll get to the meatball book in due course.  Today is all about the eggs.  And the cheese and the horseradish dressing. 

Ouefs a La C2Anyway, back to my super-organised morning, I was early that day so  I stopped in at the supermarket beside the station and bought my herbs.  And stored them in the work fridge for the day.

Where they stayed. 

What to do?  I wasn’t going back to get them.  So, another dinner needed to be pulled out of  the ingredients I had in the fridge and the pantry.

Ouefs a La Cantalienne4Now I ‘m going to let you in on a secret.  I actually had the ingredients for a very posh and trés français version of the Oeufs a La Cantalienne.  Because I plan my food within an inch of my life it was on my menu plan for later in the week.   But you could also make a perfectly delicious version of this from ingredients you are likely to have in your fridge.  It’s a great emergency meal!

Oeufs A La Cantalienne WhitesSo what are Oeufs a La Cantalienne?  It’s a French Baked Cheesy Eggs.  The version I was going to make had duck eggs, comté cheese and créme fraiche.  But it would be equally delish with normal eggs, cheddar or swiss (gruyere) cheese and cream or sour cream.  Of course the flavour will be slightly different with each variation but hey, it will all be good!!!

oeufs a la cantalienne5What’s more, these will be on the table in about 20 minutes.  Just enough time for you to pour yourself a glass of vino and make your Bitter Greens Salad with Horseradish Dressing.

Oeufs a la cantalienne6And you know.  Eggs, cheese and cream.  That’s never going to be bad. About 12 minutes in the oven is about perfect.  I got a bit distracted by a reality cooking show on the telly something really important and end up cooking mine for about a quarter of an hour but in another plus, this recipe is pretty forgiving! 

oeufs a la c cookedThe bitter green salad with horseradish salad is a perfect accompaniment to this.  I used rocket (arugula), kale, spinach and radicchio in mine but whatever greens you have in your fridge will be fine. This is not a meal to be too precious about! 

Bitter Green Salad with Horseradish DressingThe horseradish dressing is….OMG…just make it.  Make it now!!!  So good.  So, so good. I have made this salad, or versions of it about a million times since – with eggs, avocado, steamed beans and broccoli, grilled salmon…and everytime it has been amazing.  It’s my new favourite thing. 

Bitter Greens With Horseradish Dressing

And, in a reversal of the initial dilemma of leaving things at work, there was a morning when when I got to work and realised I had left the horseradish dressing for my salad in the fridge at home. Well, there was no eating the salad without the dressing, I kept it in the fridge,  bought my lunch and brought the dressing in the next day!  That’s how good this dressing is. If it wasn’t totally unseemly, I would be licking it off the spoon. (I totally did that when no one was looking).

Oeufs A La Cantalienne

Oh, and when I finally made the non-meatballs?  Total  let down. The green sauce was pretty good but the balls were like the worst falafel I’ve ever eaten. 

I should have just made more eggs!

Oeufs A La Cantalienne And Bitter Greens With Horseradish Dressing
Serves 2
A great emergency supper. The Oeufs A La Cantalienne can be made as fancy or as simple as you like and the salad has quickly become a firm favourite!
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For the Oeufs A La Cantalienne
  1. 2 duck eggs //eggs
  2. 30g Comté cheese//sharp cheddar//gruyere
  3. 1 tbsp crème fraiche //sour cream //cream
  4. pinch of nutmeg (optional)
  5. For the Bitter Greens Salad
  6. 2 tbsp mixed toasted seeds - I used pepitas, sunflower seeds and flax seeds
  7. 2 cups bitter greens - I used rocket (arugula), kale, spinach and radicchio
  8. 1/2 red onion thinly sliced
For the Dressing
  1. 3 tbsp creme fraiche
  2. 2 tbsp fresh grated horseradish or 1 tbsp prepared horseradish
  3. 1 tbsp champagne or white wine vinegar
For the Ouefs A La Cantalienne
  1. Preheat oven to 220°C.
  2. Grate the cheese and scatter half over the base of a buttered individual baking dish.
  3. Separate the eggs, keeping yolks intact.
  4. Whisk whites to soft peaks. Season with salt, pepper and nutmeg.
  5. Fold in the remaining cheese.
  6. Pour mixture into the baking dishes and make an indentation in the middle of mixture.
  7. Place an egg yolk in each indentation.
  8. Add a 1/2 tbsp of crème fraiche by the side of each yolk.
  9. Bake for 10 minutes or until golden and set.
For the Salad
  1. Toss the greens and onion together.
  2. Whisk the crème fraiche, horseradish and vinegar together until smooth.
  3. Just before serving, toss through the greens and onion.
  4. Top with the toasted seeds.
Notes
  1. The dressing will make much more than you need for one salad. You'll want to use the extra on everything you eat over the next week!
  2. If you are making this for more than 2 people you can cook it in one large baking dish, you might just have to adjust the cooking time to be a bit longer.
Adapted from Eggs from SBS Food, Salad from Bon Appetit,
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Signature 1Vintage Valentine Quick as Wink2

 

 

 

 

 

Favourite Tomato Salad

Best Tomato Salad

 

As we approach the day of sickening oversentimentality love, it seems fitting to devote a post to the love apple aka the tomato.  And just to further add to my bah humbug disdain of the day, I thought I would share another one of my dating disasters from the good old days when I was single (and dinosaurs ruled the Earth).  The first which I posted last Valentine’s day can be found here.

 But first, tomatoes…..have to be one of my favorite foods.  And as much as I love the fancy stuff – if you give me two slices of white bread, spread liberally with butter, some slices of tomato, preferably fresh from the garden some salt and pepper….right there you have a little bit of my idea of heaven. 

And speaking of tomato heaven, this salad is one of the best things I have ever eaten. And it’s not just my favourite tomato salad, it is also a mash up of Rosemary Mayne Wilson’s Favourite Tomato Salad and her Superb Blue Cheese Dressing.

Just look at this and tell me it’s not one of the prettiest things you have ever seen? And just to gild that lily?  The dressing contains a hefty dose of blue cheese.  And a liberal splash of sherry for those of you who, much like myself, like to have a little bit o’ booze with….well pretty much anything.

Best Tomato Salad
Best Tomato Salad

So tasty and full of yummy deliciousness.  But as we celebrate the love apple, let’s also take a step back into my dark, deep dating history for another disaster story. 

So, a few years ago, I was dating a  someone  who…seemed pretty normal.  Until.

STRIKE ONE

Best Tomato Salad2
Favourite Tomato Salad2

We were due to meet my mum and her partner for dinner one night.  And we had to park a little bit away from the restaurant. As  we started walking through the car park, he went to spit on the ground.

Favourite Tomato Salad
Favourite Tomato Salad

Which, is pretty disgusting in, and of, itself.  But then came

STRIKE TWO.

Best Tomato Salad3
Best Tomato Salad3

So. He goes to spit on the ground.

Only thing is…he misses.

Misses the ground that is  How you ask?  How can he miss the ground?  Do you live in a land of anti-gravity?

No,  He missed the ground because he spat all over his own shoe.

Feel free to insert massive eyeroll at will.

Bad enough, you’re going to spit on the ground.  That’s uncouth.  Do you need to add uncoordinated onto that as well?

So now we’re half way across the car park. He has a big gob of spit on his right shoe.  Which needs to be gotten rid of pronto because we’re about to meet my parents.

And here comes

STRIKE THREE

Best Tomato Salad4

He chose to get rid of that big gob of spit by lifting up his right leg and wiping it on the back of his jeans on his left leg.

Appalling, I know.  But you haven’t even heard the worst. 

Because  even though I  know that technically there’s no such thing as a

STRIKE FOUR

The worst thing?

Let’s just suppose I had accidentally spat on my own foot…it would never happen but you know…in the realms of  absolute fantasy….

I would have hopped about shrieking like a banshee for….I don’t know, at least a good ten minutes…

“OMG, I’ve spat on my own shoe…what am I going to do?  I need to get it off, how am I going to get it off…where’s the nearest shoe shop? I need to buy new shoes…” etc.

HE did not even break stride. It was like spit, shoe, wipe…all in one fluid motion.  Which only meant one thing….

It wasn’t the first time he had done it.

He was a serial spitter and misser. 

That relationship didn’t last the carpark….

 This tomato salad should become an immediate part of your summer repertoire.  It’s so  damn good!!!

Favorite Tomato Salad

Favorite Tomato Salad 8
Favorite Tomato Salad 8

 Happy Valentine’s Day!!!!  Hope it’s fabulous whatever you do!

Signature 1 Vintage Valentine Quick as Wink2     
 

 

Favourite Tomato Salad
The name says it all. This will become your favorite tomato salad too!
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Ingredients
  1. 1 punnet cherry tomatoes - a mix of colours and shapes adds to the prettiness of this dish
  2. 1 avocado, flesh diced
  3. 1 tbsp lemon juice
  4. 1 tbsp chopped herbs - parsley, basil, mint, coriander, chives or celery leaves are all lovely
  5. 50g blue cheese
  6. 2 tbsp hot water
  7. 2 tbsp dry sherry
  8. 1 clove garlic crushed
  9. 3/4 cup sour cream
  10. salt and pepper to taste
Instructions
  1. Toss the avocado cubes in lemon juice to prevent them from browning.
  2. Halve the cherry tomatoes
  3. Combine the tomatoes and avocado in a bowl.
For the dressing
  1. Mix cheese and hot water, mash to a smooth liquid. Add the other ingredients and blend well.
  2. Chill for at least an hour.
  3. When ready to serve, pour over the tomatoes and avocados.
  4. Sprinkle with the herbs.
Notes
  1. This salad is also great loaded onto thick slices of a crusty toasted bread.
  2. Any leftover dressing can be loaded onto baked potatoes, poured over wedges of lettuce or used as a delicious dip.
Adapted from Salads For All Seasons - Rosemary Maybe Wilson
Adapted from Salads For All Seasons - Rosemary Maybe Wilson
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 

 

Giddy-Up, It’s a Melbourne Cup Pineapple Double

Those of you who don’t live in Australia may be unaware that the Melbourne Cup is run on the first Tuesday in November.  The Melbourne Cup is our version of the Kentucky Derby  or Ascot or  the <<insert the biggest horse race from your country here>>.

Melbourne Cup Crab and Pineapple Appetizer
Melbourne Cup Crab and Pineapple Appetizer

They call it the race that stops a nation because, come tomorrow  at around 3:00pm, just about everyone in the country will stop what they are doing to watch, or listen to, the running of the Cup.  If you happen to live in Melbourne, you get to stop for a hell of a lot more than that.  We get the WHOLE day off work.  Seriously.  We don’t go to work all day because for about 5 minutes in the afternoon some horses run around a track.  It’s awesome, the most mad and random holiday ever!!! 

 And because we’re not working, if people aren’t actually going to the races, they have parties and bbq’s or set up parties in the car park at the track, kind of like tail gating but classier.  Every one dresses up and the weather is generally good – it’s party time here!!!    Apart from the hay fever.  That’s still sucking. 

Melbourne Cup Crab and Pineapple Appetizer
Melbourne Cup Crab and Pineapple Appetizer

And what better way to celebrate your Cup Day holiday, than this adorable vintage salad from Rosemary Mayne-Wilson’s Salads for All Seasons and the accompanying MC Cocktail which I made up to go along with it?

The unifying element between the two is pineapple.  And can I just say.  Forget Chanel #5.  Forget even this gorgeous Sohum Mint Tea perfume which is my current favourite perfume (Notice how even my perfume is named after food?)

Sohum Mint Tea

Pineapple has got to be the best smell in the world.  When I opened that can?  I  just wanted to take a big swim in that glorious scent.  Soooo good. And yes, I used pineapple from a can.  Fresh pineapple is great.  If you happen to live in Cambodia…OMG, the best, sweetest most heaven scented pineapple ever…or you have a couple of spare hours to pfaff about with peeling and coring and taking the eyes out and blah blah blah.  As far as I am concerned, canned pineapple is the way to go.

Melbourne Cup Appetiser 3
Melbourne Cup Appetiser 3

What was not so good was the tinned crab.  It was….fairly bland is a nice way of putting it.  Completely tasteless would be another.  Despite that, the pineapple was sweet and the dressing was surprisingly good.  I think that if you used fresh crab meat this would become super good.

RMW recommends decorating this with crab legs.  Even if I had made this using fresh crab I would find that a bit creepy.  I used some chopped up chives and mint (both can I add, fresh from my garden)!

Alternatively you could forgo piling the crab into and onto the pineapple rings and mix them together and serve in these amazing bits of crabby kitsch!

Crab Salad Bowls
Crab Salad Bowls

 I would still use the watercress to line the crab bowls.  That peppery goodness added a real bit of zing to this dish.

But I will tell you something totally weird.  As I was making it, I believed I had spotted a huge flaw in the logic of this salad.  Cos that’s the kind of thing I think about,  The logic of food.  As I may have said a couple of times before, it’s nice to see that Philosophy major isn’t going to waste!

So, here was my concern.  You pile your crab meat onto and into the hole of your pineapple ring.  However, the law of gravity would suggest that when you picked up your pineapple ring that the crab meat in the hole would not, should not lift with the ring….

Weird thing is?  It totally does.  Well nearly totally does.  A smidgeon of crab may remain on the plate but it will lift.  You need to pack it in fairly tight though.

I would definitely make this again.  But I would definitely use fresh crab meat. 

MC - Midori and Chartreuse Cocktail
MC – Midori and Chartreuse Cocktail

So, what do you do with the leftover juice from the can of pineapple?  Well, if life gives you pineapple juice, I say make a super refreshing and tasty as hell cocktail.  I also happened to have a bottle of Midori hanging about.  It was given to me as a housewarming present when I moved into my old apartment.  How on earth it managed to survive 13 years I have no idea.  Anyway on that bottle was a tag and on that tag was a recipe for a cocktail called a 24/7 which was Midori, Chartreuse, lime cordial and pineapple juice.  I made this and it was ok.  Then I made a second one where I subbed in some fresh lemon juice for the lime cordial and it was much better.  Then I made a third…(see what I mean about being surprised that bottle hadn’t been drained long ago?)  where I added a splash of ginger beer.  And ladies and gentlemen, we had a winner!

The MC Cocktail
The MC Cocktail

I’m calling my version the MC – Midori and Chartreuse, Melbourne Cup…

 Oh, and the left over salad dressing?  Was really good on some oysters the following day! It had that Bloody Mary Shot vibe about it.  Kind of retro in it’s own way!

Oysters with Tomato - Horseradish Dressing
Oysters with Tomato – Horseradish Dressing

 I will be spending Cup Day cooking up a Joan Crawford inspired Romantic dinner for two courtesy of Jenny at Silver Screen Suppers…stay tuned, I think it’s going to be awesome!  Whatever you do, I hope it’s fabulous!

Melbourne Cup Crab & Pineapple Appetizer and MC Cocktail

Melbourne Cup Crab & Pineapple Appetizer and MC Cocktail

Ingredients

    For the Appetizer
  • 6 pineapple rings
  • 400grams (14oz) crab meat (preferably fresh)
  • 1 bunch watercress
  • Mint and Chopped Chives to serve (optional)
  • For The Tomato Horseradish Dressing
  • 1 tsp prepared horseradish
  • 1/2 cup tomato juice
  • 1 tsp lemon juice
  • 1/2 tsp worchestershire sauce
  • salt & pepper to taste
  • For the MC Cocktail
  • 30ml (1 oz) Midori
  • 15 ml (1/2 oz) green chartreuse
  • 15 ml (1/2 oz) lemon juice
  • Pineapple juice
  • Ginger Beer
  • Ice

Instructions

    For the Tomato - Horseradish dressing (can be made in advance)
  • Mix all the ingredients together and chill
  • For the Melbourne Cup Crab and Pineapple Appetizer
  • Arrange the watercress on a large plate or six small plates.
  • Place the pineapple on top of the watercress.
  • Mix 1-2 tsp of the dressing through the crab -just enough to help it stick together. Pile the crab onto the pineapple rings
  • Spoon a little bit of the sauce over the crab (a little goes a long way, so go easy) or serve the dressing on the side. Sprinkle with the chives and mint.
  • For the MC Cocktail
  • Fill a long glass with ice. Add the Midori, Green Chartreuse and Lemon Juice. Add pineapple juice to about 2 cm below the rim of the glass.
  • Top with ginger beer.
http://www.retrofoodformoderntimes.com/2014/11/03/giddy-melbourne-cup/

 

A Savage Fennel and Lemon Salad

Many years ago, my mum used to work in a local solicitor’s firm –  and let me tell you right now – forget every glamorous tv legal drama you’ve ever seen.  Sadly, this old chestnut, unfunny though it is, was far more the reality:

Each and every one of them was bonkers.  Nicely bonkers, even sweetly bonkers.  But bonkers all the same.

Downstairs was the domain of a married couple, both lawyers.  They had a super cute boxer dog called Brigeeta who they used to bring to work with them every day.  Nothing nuts about that.  I wish I could take my dogs to work everyday.

Fennel and Lemon Salad 1
Fennel and Lemon Salad 1

What was kooky was that Brigeeta used to have a different outfit every day.  And I mean EVERY DAY.  My mum worked with them for maybe five years.  The dog never wore the same clothes twice. 

And you know, I’m not averse to dogs wearing clothes…Oscar has a pair of pyjamas he wears in winter…

Oscar in his PJ's
Oscar in his PJ’s

But there is a a difference between ONE pair of totally necessary pyjamas and 1500 separate outfits!!!    

Remember that old song “You’re so vain, you probably think this song is about you?”  Well that could have been written about….well, let’s just call him Mr Magoo…(remember, these people are lawyers, they are familiar with litigation). Mr Magoo was badly in need of glasses but thought that getting them would spoil his handsome boy modelling school good looks.  Which incidentally were fairly spare on the ground.  Glasses were not the issue. 

One morning the lady downstairs cornered him and started showing him photos of the party they had gone to the day before, many of which featured Brigeeta in her latest couture which was a Little Red Riding Hood outfit.  

Later he asked Mum if she’d seen the photos.  She said she had.

He said “Did you see that kid in the red?  Man, that was the ugliest child I’ve ever seen”

Fennel and Lemon Salad 2
Fennel and Lemon Salad 2

Captain of this particular Titanic was a lovely, elderly Italian solicitor.  Now he wasn’t crazy as such he  just sometimes had a bit of trouble with English.  So, for instance, once Mum asked him what he did on the weekend and he replied “We went hunting the savage fennels”.

Have you ever heard anything more adorable in your life?

I LOVE that…

“Hunting the Savage Fennels” sounds like a Maurice Sendak book.  Maybe the lesser known prequel to “Where the Wild Things Are”.

The Savage Fennels
The Savage Fennels

The savage fennels grow in abundance in this neck o’ the woods; they spring up on every  vacant lot and the hills are literally alive with them!

The Savage Fennels
The Savage Fennels

This salad I have adapted from “Salads For All Seasons” is a perfect simple and gorgeous way to feature the savage fennels.  Or the more mild mannered fennel you might find in your local supermarket or green grocer.  I kept mine pretty minimalist but some black olives would be a great addition. 

Fennel and Lemon Salad
Fennel and Lemon Salad

I was a little worried about mixing cream and lemon juice in the dressing…because surely that would curdle?  It didn’t.  

Final tip on the salad – fennel is quite robust so it is perfectly fine to dress the salad and leave it for hours.  I added the dressing in the morning and took this to work and it was still crunchy four or five hours later.

This is a perfect accompaniment to fish but would also be fabulous with a grilled steak!

 

Fennel and Lemon Salad

Fennel and Lemon Salad

Ingredients

  • 1 head of fennel
  • 1 thin skinned lemon
  • 2 tsp chopped parsley
  • 1/2 tsp chilli flakes
  • For the Dressing:
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp cream
  • a pinch of sugar
  • salt and pepper to taste
  • Optional
  • Add some chopped black olives

Instructions

  • Slice the fennel as thinly as possible. Use a mandoline if you have one.
  • Peel the lemon using a potato peeler or a sharp knife.
  • Remove all the pith and separate into segments.
  • Dice the lemon and mix with the parsley, lemon and chilli.
  • For the Dressing
  • Combine all the dressing ingredients.
  • Shake well.
  • Mix with fennel and serve.
http://www.retrofoodformoderntimes.com/2014/06/22/savage-fennel-lemon-salad/

 Have a fabulous week!  And beware the savage fennels!

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Retro Food For Modern Times – Happy Healthy, Sparkly Birthday to Me!

We had a little birthday celebration at Retro food For Modern Times last week.  I also spent the week reading a bit more of Swami Sarasvati’s Eat Your Way to Love and Beauty.   Whilst none of the recipes here are from that book there is certainly more than a hint of nourishing my inner goddess about the recipes I made as part of the celebrations. And yes, I did just write the words “nourishing my inner goddess”.  Feel free to vomit.

I kicked off the celebrations with a hefty dose of booze.  No lame Swami Sarasvati mocktails here.   When this blog celebrates we turn straight to the Goddess of entertaining Martha Stewart for inspiration (and alcohol content).  And her cucumber and lime gimlet got the festivities off to a fine start.

Cucumber and Lime Gimlet
Cucumber and Lime Gimlet

Now, you may be wondering how I can justify the whole nourishing the inner goddess thing (Ok, I’ll stop saying that now) whilst guzzling gin?  Well, it turns out my inner Goddess is a bit of a booze hound.  Who knew?

Secondly, I figure the health affirming properties of the cucumber must go some way to counteracting the negative effects of the alcohol.  Yin and yang right?

The recipe is here:

Martha Stewart’s Cucumber and Lime Gimlet

There is a bit of pfaffing around with this recipe in that you need to make up a mint simple syrup and steep some cucumbers in gin beforehand but it is worth the effort.  It is delicious and an amazing colour!  And we had sparklers!

Next up…was my Green Gazpacho.  Now, I don’t think I have banged on about my love of this Spanish delight yet but believe me, summer without gazpacho is, in my opinion, not summer at all.  It is no longer summer here but luckily all the ingredients were still readily available.  I also really wanted to try this with some of the super tasty Black Russian tomatoes I love so much!

Green Gazpacho ingredients
Green Gazpacho ingredients

If you are planning on making a gazpacho, green or otherwise, please do not go all Atkins and leave out the bread – it really is integral to the texture of the dish.  Gazpacho without bread is glorified tomato juice.  And no one wants that.

The basic gazpacho recipe follows but you can play with the quantities of ingredients as much as you want.  It’s pretty forgiving.  And sometimes you need to play around with it.  Strangely enough, I wanted my green gazpacho to be green.  So, imagine my utter dismay when I blitzed the above  and the result was a horrible looking baby pooh brown.  It tasted good but looked atrocious!

Classic Gazpacho

I had some watercress in the fridge and I kept adding sprigs of it into the mix until it became greener.  The watercress also added to the flavour!

Green Gazpacho with an Avocado Garnish
Green Gazpacho with an Avocado Garnish

That, along with my dessert was going to be it.  Three dishes and done.  However, my greengrocer was selling tarragon this week which is a rarity in itself.  I love tarragon but it seems to be fairly scarce so I buy it whenever I see it, then figure out what to do with it.

And what better use for tarragon on a week when we are nourish…(I can’t bring myself to repeat it but you know what I mean) than making a Green Goddess Dressing.  This is an awesome dressing zingy with tarragon, lemon, chives, yoghurt…lots of my favourite flavours….

Green Goddess Dressing Ingredients
Green Goddess Dressing Ingredients

And it looks like this:

Green Goddess Dressing
Green Goddess Dressing

It’s a gorgeous pale green and it looked super cute in the jug my friend Ali gave me for a birthday present last year.

May 060

To go with the dressing  I made a salad of steamed asparagus, broccoli and beans with some raw zucchini, mixed sprouts, avocado and some toasted pine nuts and pumpkin seed kernels and I also made a rice and quinoa mix.

Healthy lunches here I come!

Veggies, Seeds and Sprouts with mixed rices and quinoa
Veggies, Seeds and Sprouts with mixed rice and quinoa

May 065

This salad is amazing, you can almost feel the health bursting out of you as you eat it.  And again, just use whatever vegetables you have.  The Green Goddess recipe is here:

Green Goddess Dressing

Finally, I wanted a retro style dessert.  I recently bought Wobble by Rachael Lane which is filled with delicious sounding recipes for lovely jellies.  I love the old-fashioned look of these jellies so they seemed a perfect finale to the celebrations.

I made a version of Rachael’s Persian Delight (below) but with a straight jelly, not a blancmange for the rose layer and a third layer of pomegranate.  I would have liked to top mine with the candy floss as per the picture in Wobble but the only place I could find it was a high-end department store who wanted an arm and a leg for it.

Seriously, where is a fun fair when you need one?  Although I always find those places a little creepy.  I’ve read way too many books where bad things happen in places like that to be entirely comfortable.  And don’t even get me started on clowns…. Thanks Stephen King et al, for another innocent pleasure ruined…

The rose layer got a little lost but all in all this was a very pretty dessert and it tasted amazing!

Pistachio, Rose and Pomegranate Jelly
Pistachio, Rose and Pomegranate Jelly

In lieu of candy floss we had more sparklers…

Pistachio, Rose and Pomegranate Jelly 2
Pistachio, Rose and Pomegranate Jelly 2

The recipe for the Persian Delight is found here.

Persian Delight Jelly from Wobble

Finally, I thought we might have a little look at what we might  expect over the next 12 months. This is what PBS has to say on the subject of one year olds:

“One-year-olds are just discovering their creative abilities”

And

“They experience a wide range of emotions and have tantrums when they are tired or frustrated.”

And

(They) have no understanding of true “writing,” but many enjoy experimenting with marks and scribbles on a surface.

Hmm…sounds suspiciously like the next 12 months may be quite similar to the first 12!

Thanks to everyone who reads this for a fabulous year!  It has been heaps of fun at this end and incredibly satisfying to watch this grow from an idea into actuality.

I’ll be spending the week marking and scribbling on surfaces and some of it might even end up in here.

Thanks again, I hope you continue to enjoy this for the next 12 months and beyond!

Have a great week!

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