On the run Kids smoothie

Rebecca loves raspberries and peaches so this is a great drink to take in the car on days where time is fleeting.

Peach melba smoothie

75-80g raspberries
2 peaches chopped up or about half a can peaches in natural juice (drained)
200ml peach drinking yoghurt
150 ml milk
1-2 teaspoon honey

Blend all really well until smooth. Place in the fridge to get cold.

A brilliant lunch

We had this for lunch today and it's a great 'go-to' recipe because the ingredients are all lurking about the kitchen.

Chicken Pasta Salad
about 200-250g wholewheat pasta, cooked, drained and cooled
2- 3 chicken breasts, cubed
handful sun-dried tomatoes (the ones in the oily juices), chopped
handful black olives, pitted and chopped
handful of peppadews, chopped
5-6 spring onions, chopped
log of Chevin (goat's cheese) or a round of feta, crumbled

Cook chicken with a teaspoon of garlic and herb salt, 3 tablespoons olive oil, 4 tablespoons of balsamic vinegar and 1 teaspoon Tabasco sauce. Place remaining ingredients in a bowl and tip the chicken in. Mix and serve.

Not a salad

This morning I daydreamed of bread, and that was remedied with the loveliest raisin bread...

'Helene Pringle dashed across the driveway and into the yard of the yellow house. He observed with some fondness that she bobbed when she dashed, rather like a small hare across an open field. She clutched a parcel in her hands, which she transferred to his. "Bread!" she exclaimed, huffing a bit. "Just baked. I hope you and Cynthia will enjoy it."
"Thank you Helene!" The seductive warmth of the loaf seeped through the brown bag. "I just might eat the whole thing standing right here!"
His neighbour laughed with a childlike merriment.'

~ In this mountain (J. Karon)

Moroccan-inspired salad

The great thing about salad is that it's basically a bit of chopping and a lot of lovely layering, and you end up with something beautiful... this salad is good with lamb or grilled chicken.

A packet of mixed green leaves
1 can of chickpeas, drained
1 large aubergine, sliced
1-2 tomatoes, sliced
small handful of walnuts
small handful of fresh dates



Firstly slice and salt the aubergine. Leave for 20-30 minutes. Wipe. Heat a pan and fry the aubergine in a little olive oil. Let cool.
Drain the liquid in the chickpea can. Then rinse and drain the chickpeas. I then mixed it with 4-5 tablespoons of this dip (if this is not available, just use something similar or half hummus and half yoghurt mixed, and season to taste).

Assemble all the ingredients leaving the walnuts and dates to sprinkle over the top. Serve.

Colleen's Watermelon Salad

This salad was such a refreshing addition to the Christmas Eve table - and we have been eating it ever since.

Shred 1/2 a small lettuce and mix with a large handful of rocket (or use all rocket), cut half a watermelon into cubes and place over the greens. Chop up a round of feta and add to the salad. Finally sprinkle 2-3 tablespoons of pumpkin seeds.

Whisk the dressing and pour over salad just before serving:

35 ml freshly squeezed lemon juice

60 ml (1/4 cup) olive oil

1 teaspoon good sea salt (Maldon)

a serious grinding of black pepper

An excellent summer salad, the peppery rocket and the sweet watermelon are magical together.

The best potato salad

I think I will continue with the salad theme this week because I have this delicious salad to share. My favourite Potato Salad. A winner!

1 small punnet baby potatoes

1 packet of lean bacon, cubed

For dressing, whisk the following:

3 heaped tablespoons sour cream

2 heaped tablespoons good quality mayonnaise

1 tablespoon white wine vinegar

1/2 teaspoon of sugar

Salt and pepper to taste

I like new (baby) potatoes as I think they have a better flavour. Heat a pan and crisp up the bacon. In a pot, boil the potatoes. Drain and set aside to cool. Cut into halves. Mix the dressing in a bowl. If you find the dressing too thick, thin it out with a splash of milk.

Add the potatoes and blend well (but gently) to cover. Sprinkle bacon generously over the potatoes. Serve. If you are serving it later, set salad in the fridge as it keeps well (but only add the bacon when serving to keep the crunch). Sprinkle a little green (a little chives or parsley) on top if you have it - don't buy it especially.

I have bacon fans in my house but if bacon is not your thing then add half a grated onion and 2 gherkins finely chopped instead. Happy days.

Waldorf Salad

We have been eating lots of salad. This is still a classic... originally made in the 1800's in NYC at the Waldorf Hotel. Nice old-world feel about serving this. Lots of flavours.

For the salad, I tear up 1 butter lettuce, 1 small to medium green apple chopped (leave the skin on), 1 stick of chopped celery, 3-4 tablespoons of walnuts, a handful of green grapes

For the dressing, I use 3 tablespoons of Greek yoghurt, 3 tablespoons of mayonnaise, 1 tablespoon lemon juice, 1 teaspoons of salt, a good grinding of black pepper

Plate up the lettuce. Toss the apple and celery in the dressing to coat and pile over lettuce. Spread the walnuts and grapes about and spoon a little more dressing over if necessary. Crunchy and delicious - perfect in the summer.