Chicken Salad

·         2 cups cooked chicken, diced

·         2 tablespoons green olives, chopped

·         3/4 cup celery, chopped

·         2 tablespoons ripe olives

·         2 tablespoons sweet pickle relish

·         2 eggs, hard-cooked

·         3/4 cup mayonnaise

·         Chop hard-cooked eggs,

·         and mix with remaining ingredients.

Keep chilled until ready to serve.

Curried Egg Salad With Greek Yogurt, Arugula, And Pistachios

This is a quick and healthy egg salad recipe.

INGREDIENTS

·         2 hard-boiled eggs, chopped

·         4 hard-boiled egg whites, chopped

·         1/4 cup plain Greek yogurt, 0%

·         1/2 tsp. curry powder

·         2 tbsp. chopped pistachios

·         2 cups baby arugula

·         salt & pepper

METHOD

Mix together eggs, egg whites, Greek yogurt, curry powder, and pistachios. Add salt and pepper to taste. Lay over a bed of arugula. Or make a sandwich. Spinach can be used in place of the arugula.  

Feast!

Acknowledgment: Christina Orso

Quinoa Taco Salad

My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top if you desire.


Complete recipe . . . . 


Jenny Love

EGYPTIAN SALAD

INGREDIENTS

·         4 cucumbers 

·         ½ teaspoon fresh garlic (finely chopped)

·         1 cup yoghurt

·         1 teaspoon fresh dill ( finely chopped

·         3 radishes (thinly sliced)

METHOD

1. Peel cucumbers, cut in half lengthwise and slice fine.

2. In a salad bowl blend garlic, yogurt and dill.

3. Add cucumber and radish slices and toss well.

Beautiful Woman

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Make a Fruit Dessert

To be enjoined after a nice family meal on a Sunday!

Ingredients

·         4 large oranges

·         1 pineapple

·         2 tbsp. finely chopped fresh mint

·         1 tbsp. fresh lemon juice

·         1 tbsp. unsweetened pineapple juice

·         ¼ dry sherry

·         Mint sprigs

Preparation

1. Cut away all rind and bitter white pith from oranges. Separate oranges into segments.

2. Peel the pineapple, remove the core and cut pineapple into 2.5 cm cubes.

3. Combine orange segments and pineapple cubes and toss them with mint, lemon juice, pineapple juice and sherry.

4. Serve in cocktail cups garnished with sprigs of mint.

Beautiful South Africa

Beautiful Women

How to make carrot soup

Ingredients

·         500 g carrots, finely sliced or grated

·         1 stalk celery, finely sliced

·         1 tomato, skinned and chopped

·         1 medium onion, chopped

·         4 cups vegetable stock

·         Salt and pepper to taste

·         Chopped chives

·         ¼ tsp. thyme

Preparation

1. Place all the ingredients, except the chives, in a covered saucepan.

2. Bring to boil and simmer for 25 minutes.

3. Puree in blender and a served sprinkled with the chives.

Beautiful South Africa

Macaroni Salad with Beer

Ingredients

·         200 g elbow macaroni

·         5 ml salt

·         5 ml sunflower oil

·         6 cups water

·         4 bananas

·         Lemon juice to sprinkle

·         1 tin (410 g) pineapple pieces, drained

·         1 tin (565 g) whole litchis, stoned, drained

·         1 tin (225 g) green peas, drained

Ingredients for sauce

·         125 ml beer

·         125 ml mayonnaise

·         2 ml salt

·         Freshly ground black pepper

Preparation

1. Cook the macaroni until tender in salted water to which the oil has been added. Drain and wash the macaroni in cold water and chill.

2. Cut the bananas and sprinkle with lemon juice.

3. In a large bowl, combine the macaroni, bananas, pineapple, litchis and peas.

4. Add beer, salt and pepper to mayonnaise and pour over salad. Mix. Chill before serving.

5. Serve with cold or grilled meat.

Eight servings

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Chicken Rice Salad

Ingredients

·         250 ml cold, cooked brown rice

·         500 ml chopped, cooked chicken

·         125 ml cucumber slices

·         1 medium sized onion, finely chopped

·         ½ green pepper, thinly sliced

·         125 ml whole-kernel corn, drained

·         60 ml French salad dressing

·         125 ml low-fat plain yogurt

·         5 ml lemon juice

·         1 ml cumin

·         Freshly ground black pepper

·         Chopped chives or dill for garnish

Preparation

1.       Mix all ingredients well, except chives or dill

2.       Spoon the chicken rice salad into serving bowls and sprinkle with chives or dill

3.       Serve with salad, vegetables and whole-wheat bread

Engela

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Hot Cabbage salad with Brandy Sauce

Ingredients

·         70 g lean bacon; shredded

·         Small head cabbage

·         3 green apples; coarsely grated

·         2 ml nutmeg

Ingredients for the sauce

§  1 clove garlic; crushed

§  15 ml cider vinegar

§  30 ml brandy

§  15 ml olive oil

§  Ground black pepper to taste

Preparation

1.       Fry the bacon in a saucepan over medium heat until brown and crisp.

2.       Add cabbage and apples; cover and cook for 3-5 minutes until cabbage is cooked but still firm.

3.       Stir in the nutmeg and remove from heat.

4.       Mix all the ingredients for the sauce thoroughly and pour over the cabbage and apple dish and stir slightly.

Serve hot.

Serves 4.

Engela

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Yellow and green pasta

Ingredients

·         500 g Fettuccine

·         2 tsp. olive oil

·         2 cloves garlic, crushed

·         2 tbsp. poppy seeds

·         250 g small yellow courgettes, sliced

·         250 g small green courgettes, sliced

·         60 g finely grated fresh Parmesan cheese

·         2 tsp. crushed black peppercorns

Preparation

1.       Cook pasta in boiling water in a large saucepan according to directions on packet

2.       Drain, set aside and keep warm.

3.       Heat oil in saucepan over medium heat; add garlic and poppy seeds and cook, stirring for one minute.

4.       Add the courgettes and cook; tossing gently for 4 minutes or until the courgettes are tender.

5.       Return pasta to pan, add the cheese and black peppercorn and toss to combine.

Serve immediately.

Engela

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