Sunday, 24 May 2009

Toasted Bulghur Wheat Salad

3/4 cup of Bulgar wheat
1 1/2 cups of hot vegetable stock (a stock cube dissolved in hot water)
Good seasoning of black pepper
1/2 tsp salt
2 Tbs mint sauce (if possible use fresh mint sauce from Salisbury's)
1/2 cucumber diced
4 spring onions
2 tomatoes chopped
1/3 cup oil
2 tbs lemon juice
1 clove garlic

Put the Bulgar wheat into a dry frying pan, stir over a gentle heat until lightly browned, don't for get to keep stirring and don't walk away and leave it - it burns very quickly!
Turn off the heat and carefully pour over the hot stock with the pepper and salt.
Stir until combined and leave for 20 mins for the stock to be absorbed.
Add the onions, cucumber and tomato.
Blend the oil lemon juice and garlic together until smooth and add pour over the salad, toss until combined.
If you have fresh parsley add a good handful of chopped parsley for extra flavour and colour.

Friday, 15 May 2009

Grapefruit and Spinach Salad

Small bag of salad spinach (320g)
2 red grapefruit
Parmesan cheese either in a piece or flakes

2 tbs balsamic vinegar
2 tsp honey
1/3 cup olive or sunflower oil
1/2 course ground pepper
1 clove of garlic

Using a serrated knife cut the top and bottom off the grapefruit then cut off the rest of the peel and all white pith. then cut out the segments. Cut over a bowl to catch the juices.
Mix the spinach leaves with the grapefruit.
Put all the dressing ingredients into a container with the juice of the grapefruit and using a had held blender (or food processor) puree until everything is incorporated.
Pour over the spinach and toss until all the leaves are coated.
Using a potato peeler flake the Parmesan cheese over the top of the salad.

Sunday, 3 May 2009


I have been wondering which recipes to add to my blog. If there is a recipe you would like me to add please let me know as I think I have added all the ones you have asked for so far. It is a wonderful time of the year on the market yesterday there was plently of local asparagus, not cheap I admit but tastes really good and the season is so short we really have to enjoy it while it is here. Simply boiled until just cooked with a butter sauce is superb or make a bunch go further by adding it to smoked salmon or prawns and toss with pasta and some creme fraiche for a simple supper dish.

New potatoes are coming on to the market too, again why spoil them just boil and toss in butter and freshly chopped chives.

Let's enjoy food as it comes into season and try to buy it locally but don't pay over the odds for something special unless you really can afford it - wait a week or two until it becomes more plentiful and the price comes down.