A Refreshing Watermelon Salad...

This salad is just perfect for balmy summer days. And the best part? Minimal effort and maximum flavour!

Note that it is hard to give proper measurements for this salad, as you  pretty much make it up as you go along.

1 red onion, thinly sliced
Juice of 2-3 limes
1/2 of a tiny watermelon
A handful of mint leaves
A handful of rocket leaves (arugula)
A small handful of basil leaves
Black olives, pitted
Feta cheese
A handful of toasted pine nuts
Olive oil
Edible flowers, to decorate

Place the onion slices in a bowl. Pour the lime juice over, and leave to macerate for about 15 minutes. Meanwhile prepare the other ingredients.
I used a cookie cutter to cut the watermelon and feta cheese into daisy and round shapes. Arrange all the ingredients on a platter. Remove the onion from the now beautifully pink juice, and scatter over the salad. Drizzle some of the  lime juice over. Add a spritz of olive oil. Garnish with the flowers, and...
 There you have it!
A watermelon salad!

If You Make One Thing This Week...A Vegetable Terrine...

It's the weekend already... Goodness! How this week has flown by! I had planned on doing so many things this week, and haven't got much done at all!

Wednesday night, as you all know was the VIP opening of H &M in Johannesburg, unfortunately I didn't go as I was on babysitting duty for MommyB. The girls had such a great time! I'm so jealous! Never mind though,  MommyB needed this much deserved break  and they bought some great presents for me! I was so disappointed to hear that they don't have a homeware range in Johannesburg. What a pity! Anyhow, I guess I had a great time too with Buddy and the Twins. They are growing up so fast. By the end of the evening , I was exhausted though! Not sure how MommyB copes...And gets so much done!

This post was meant to go up a few nights ago, but I'm going to blame the babies for the delay!

Many of you saw my Instagram pic of the veggie terrine and requested the recipe, so here goes...

This recipe needs to be made the day before you plan on serving it as it needs to set.

Roasted veggie terrine

Olive oil
300 grams ricotta cheese
Salt and pepper to season
3 cloves garlic, crushed
 2 large Aubergines, cut  lengthwise into 1 centimeter thick slices
About 3 large Roma peppers, cut in half lengthwise and seeded
3-4 zucchini, sliced lengthwise
A handful of baby spinach leaves
A jar of basil pesto
A small jar of marinated artichokes
A tub of semi dried tomatoes, drained
A handful of fresh basil leaves
A small jar of marinated mushrooms, drained and sliced into halves

Brush the Aubergines, peppers and zucchini slices with some olive oil and grill in a ridged pan till nicely charred and done. You could use a barbecue if desired . Set aside to cool. Combine the ricotta cheese with some seasoning and the garlic. Stir until smooth. Line a 28x11 cm loaf tin with plastic wrap, allowing extra to overhang on all sides. Place a layer of Aubergines in the tin, trimming to fit the base. Follow with a layer of peppers, then the zucchini slices. Place a layer of the spinach leaves over. Spread half the ricotta cheese over, pressing down firmly. Add a thin layer of pesto. Spread it over evenly. Slice artichokes in half and place a layer over the pesto. Add a layer of semi dried tomatoes, pressing down gently (but firmly) after each layer. Now add a layer of basil leaves ( save some for garnishing later) and a layer of marinated mushrooms. Place the remaining ricotta over and another thin layer of pesto. Top with another layer of peppers and finally a layer of Aubergines.
Fold the overhanging plastic wrap on top and cover with another sheet of plastic. Cut a piece of firm
board to fit and place on top. Weigh the tin down with some weights (canned food do the trick) and refrigerate overnight. When serving, remove cardboard and plastic wrap from the top and turn over onto a serving plate. Garnish with some of the remaining basil. Slice as required and enjoy!

If You Make One Thing This Week...Rice Paper Rolls...

It's Autumn, the days are getting shorter, but the weather has been great. Warm and sunny, we've been spending a lot of time swimming and relaxing outdoors. Weekend meals have been alfresco. If you are like me and hate spending hours in the kitchen, then this recipe is for you!

It is filling but light, quick to make and healthy! Does it get any better? Without further ado lets get to the recipe!

Prawn salad rolls and two dipping sauces

Ingredients
1 packet (about 12 wrappers) of Vietnamese rice paper wrappers (available at all good supermarkets)
A small bunch of coriander
A small bunch of mint
A small bunch of basil (Thai basil if you can get it)
A handful of bean sprouts
1 ripe but firm mango, cut into strips
A handful of toasted peanuts
1 baby red cabbage, shredded
1 cucumber seeded and cut into julienne
500g of prawns, shelled and steamed
2 carrots cut into julienne
Some spring onions sliced

Method
1. Soften your wraps according to the packet instructions.
2. Layer all the vegetables and the prawns at one end of the wrap and wrap up like a spring roll.
3. Leave for a 2-3 minutes before cutting into halves at an angle.
4. Serve immediately with the dipping sauce (recipe below).

Note: This recipe tastes good with a sweet chilli sauce too.

Dipping Sauce 1

Ingredients
3 tbls minced ginger
4 cloves of garlic, crushed
3-4 fresh red chilli's, seeded and finely sliced
2-3 limes, juiced
Finely grated zest of 1 lime
1 tbls finely chopped coriander
1/4 cup of sugar
1/3 cup of water
6 tbls fish sauce
1tsp sesame oil

Method
Simply combine all the ingredients together. Stir well and refrigerate until ready to serve.


Dipping sauce 2

Ingredients
5 tbls crunchy peanut butter
2 tbls soy sauce
1 tbls honey
juice of 1 lime
2-3 tbls water
finely chopped red chilli

Method
Combine all the ingredients together. Stir well.

If you make one thing this week...Fig and Feta Salad

I love figs and this salad is an effortless and delicious combination of basil, almonds, figs and Danish feta cheese. The sweet ripe figs and the sharpness of the feta contrasts beautifully. Feel free to use your favourite fig variety but just make sure that they are deliciously ripe. Trust me, this salad will blow your socks off! It's truly beautiful...

INGREDIENTS
1 large, red onions, peeled
4 tablespoons of olive oil
salt and pepper

2 tablespoon of Pomegranate balsamic vinegar (if unavailable, use an ordinary one)

1 teaspoon of Sumac
a large bunch of basil
1/2 bunch of flat-leaf parsley.
8 ripe figs, quartered
120 grams of Danish feta cheese
A handful of toasted almonds, coarsely chopped
Balsamic glaze for drizzling over


1. Preheat an oven to gas mark 6/200C/400F. 
2.Cut onion into wedges. Place in a roasting tin and drizzle with a tablespoon of olive oil. Season and place in the preheated oven for 15-20 minutes. Remove from the oven when they are soft and starting to crisp up.
3. Combine the remaining olive oil, balsamic vinegar, sumac and salt and pepper in a small bowl.
4. Place the basil on a serving platter. Place the figs and onions on the basil. Crumble the feta over and sprinkle with the nuts. Pour the vinaigrette over and lastly, drizzle with some balsamic glaze.

NOTE: Feel free to replace the Danish feta with a Greek style one or even a soft goats cheese. I, personally, love the creaminess of Danish feta...

Now, how fast and easy was that? Go on, try it...You'll love it!