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Tag Archives: Appetizers

Thai vegetable salad

15 Friday May 2020

Posted by Nadia in Appetizers, General, Salads, vegetables

≈ 5 Comments

Tags

Appetizers, bean sprouts, chinese cabbage, limes, lunch, napa cabbage, peanut butter, salad, starters, Thai, thai dressing, thai salad, vegetables, vegetarian

Crunchy, zingy, tasty and good for you too.  Now, how good is that?  Before lock-down, I had invited six friends over for a Thai style lunch.  I love Asian cooking but it is not something I often do.  A good friend of mine, Sally Sprinkle, had recently returned from a vacation in Thailand and had brought me back some spices and pastes and I was chomping at the bit to start experimenting with some new ideas. The main course was decided – that was the easy part- we would make a classic Shrimp Pad Thai and a Green Thai chicken curry with coconut rice.  But, what to serve as a starter?  I wanted something light and fresh and full of flavour and preferably vegetarian.  I tried out a few ideas and settled on a very simple vegetable salad which I tossed in a Thai dressing.  It hit the spot perfectly and was thoroughly enjoyed by all, so much so that there was not one peanut or bean sprout left on the serving platter.

If you wanted to serve this by itself you could simply add some cooked shrimp or chicken or even some chilled egg noodles.  If you do not want to add peanut butter to the dressing, simply leave it out and the tasty will still be as delicious, more citrusy but just as good.

Serves 6

Ingredients:

For the Salad

  • 3 cups finely sliced Chinese or Savoy or Napa cabbage
  • 1 cup sprouts
  • 1 finely sliced green and/or red pepper
  • 1 cup baby spinach leaves or arugula or both
  • 1 finely sliced, seeded red chilli
  • 1 small English cucumber, halved lengthwise, gutted and thinly sliced
  • 1 cup shredded or finely sliced carrots (optional)
  • 1 cup whole sugar snap peas or edamame beans (optional)
  • 2 medium scallions, thinly sliced
  • 1 cup loosely packed chopped fresh basil, mint and cilantro
  • For the Thai Peanut Dressing

    • ¼ cup creamy peanut butter (use unsweetened)
    • 2 tablespoons rice wine vinegar
    • 4 tablespoons fresh lime juice
    • 3 tablespoons olive or vegetable oil
    • 2 tablespoons sesame seed oil
    • 1 tablespoon low sodium soy sauce
    • 1 tablespoon brown sugar
    • 1 garlic clove, crushed
    • 1 tablespoon fresh ginger, peeled and finely grated
    • 1 fresh red chilli, seeded and finely sliced or ¼ teaspoon crushed red pepper flakes
    • Handful of fresh cilantro and basil, chopped

Handful of toasted cashew nuts and/or peanuts

Method:

Place all the fresh vegetables and herbs in a large bowl and toss to combine
In a small glass bowl, mix all the dressing ingredients and whisk well, this can be done using a sticker or immersion blender
Dress the salad with the dressing just before serving
Sprinkle on some toasted cashew nuts and/or peanuts
Bon Appetit!

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Avocado, pea and yoghurt dip

23 Wednesday Aug 2017

Posted by Nadia in Appetizers, General

≈ 20 Comments

Tags

Appetizers, avocado, dips, hors d'œuvres, peas, yoghurt

IMG_9323It tastes great, and just like traditional guacamole, you can keep it on the healthy side by serving this smooth and tangy dip with fresh, crunchy crudités such as radishes, carrot sticks and sugar snap peas.

Serves about 12

Ingredients:

2 avocados, peeled
100g / 4oz Greek yoghurt
50g / 2oz crème fraîche
1 garlic clove, crushed
100g / 4oz frozen peas, defrosted
1 tablespoon fresh mint, chopped
Juice of 1 lime
Salt and freshly ground black pepper

Preparation:

Place all the above ingredients, except salt and pepper, in a bowl and mix
Using a hand blender, whizz until smooth
Season to taste
Serve with pita bread, crudités or tortilla chips
Enjoy!

 

 

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1960s party! Roasted Butternut Squash Dip and Spinach Dip

22 Tuesday Dec 2015

Posted by Nadia in Appetizers, General

≈ Leave a comment

Tags

1960s, Appetizers, butternut, chevre, dip, gluten free, sour cream, spinach, vegetarian

imageThe following two dips, I made as part of a 1960s themed dinner I was catering. They were unbelievably popular. They are perfect for the festive season and any time you have a group of friends around and need a quick snack. Both are sure to become favourites, I am sure of it.
IMG_6289Can you get more 60’s?

 

butternutROASTED BUTTERNUT DIP

This is a recipe that once you start eating it, it is hard to stop. If you do not finish it immediately, it will keep in the refrigerator for a few days. Just remember to let it come back to room temperature before serving. It tastes really rich and creamy and can be served with crudités, crackers or chips as a dip or with pita or fresh bread as a spread. It is great served warm as well. You can even serve it as a gratin or it would make an excellent addition to pasta if you thinned it a bit with crème fraîche or heavy cream. Very versatile and so tasty – just be sure to use fresh rosemary as it really makes a difference.

 

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Serves about 2 cups

Ingredients:

450 g / 16 oz diced and peeled butternut squash
1 tablespoon olive oil
140 g / 5 oz goat cheese (chèvre)
2 teaspoons fresh rosemary, finely chopped
1/4 teaspoon nutmeg
Pinch cayenne pepper or piment d’espelette
Salt and freshly ground black pepper

Preparation:

Preheat oven to 225 C / 450 F
Toss the butternut with the olive and arrange in an even layer on your baking sheet
Roast for 25 – 30 minutes
Remove from the oven and let cool slightly
Place cooked butternut, chèvre, rosemary, cayenne pepper and nutmeg in the bowl of a food processor and puree until smooth
Add pepper and salt if needed
Enjoy!

 

spinachSPINACH DIP

Serves 12

Ingredients:

10 oz / 300 g frozen spinach, thawed and drained
1/2 cup / 125 ml sour cream or crème fraîche
2 cloves garlic, minced
Juice of 1/2 lemon
Large pinch of piment d’espelette or cayenne pepper
Salt and freshly ground black pepper

Preparation:

Mix together all the ingredients until well combined
Chill for at least 2 to 3 hours before serving
Serve with crudites, chips or pita toasts
Enjoy!

 

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