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Artichoke and Avocado Salad

April 15th 2008 12:09
I spy with my little eye...something beginning with A. Well, actually two things - avocado and artichoke. In a salad.

Strange? Yes. Tasty? Definitely.

Artichoke


Artichoke & Avocado Salad (serves 2)

What you need:

For salad:

225g broccoli
30g lettuce
30g rocket

3 sticks celery
400g artichoke hearts (tinned)
chopped fresh herbs (dill & parsley)

For dressing:

Juice and zest of 1 lemon
1 avocado
3 Tbsp plain yoghurt
1 Tbsp olive oil
salt & pepper

What to do:

Blanch broccoli in boiling water, drain and refresh in cold water. Place broccoli, lettuce, rocket, celery and artichokes in a bowl. Blend dressing ingredients. Drizzle dressing and add herbs to salad.

Image from Flickr.com

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Lebanese Tabbouleh

April 9th 2008 10:03
Tabbouleh (also going by the names Tabouleh and Tabouli) is an Arabic dish that originally came from Lebanon.

As part of a balanced diet, wholegrains - such as bulgur (the base ingredient of this recipe), wild rice, millet, couscous and quinoa - bring health benefits. The list is impressive: reduced risk of colon cancer, diabetes, heart disease and obesity, to name just a few. Try this tabbouleh recipe for an easy way to include a wholegrain in your vegetarian diet.

Lebanese Tabbouleh



Tabbouleh (serves 6-8)

What you need:

100g bulgur
3 bunches of flat leaf parsley
bunch of fresh mint
spring onions
3 firm ripe tomatoes, diced
juice of 3 lemons
salt & pepper
4 Tbsp olive oil
½ tsp seven spices

What to do:

Rinse bulgur in cold water then place in a bowl, cover with water and soak for 30 minutes. Squeeze burghul with your hands to get rid of excess water and spread on a teatowel while other ingredients are prepared. Chop parsley and mint, discarding all stalks. Chop spring onion finely. Mix in tomatoes and burghul. Mix lemon juice with salt & pepper, then add olive oil and spices.

Serve with pita bread and other salads for a light meal.

Image from Flickr.com
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Gado gado is a traditional dish from Indonesian cuisine, made with vegetables and a peanut sauce dressing.

Gado Gado (serves 4)

What you need:

2 shallots
3 garlic cloves, chopped
1 tsp olive oil
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
600g tomatoes (tinned)
2 Tbsp tomato puree
4 courgettes
2 carrots
4 celery sticks
cauliflower
4 Tbsp crunchy peanut butter

What to do:

Saute shallots and garlic in olive oil. Add spices nad leave on the heat for 5 minutes. Add water, tomatoes and tomato puree, and simmer for 15 minutes. Add all vegetables and simmer for 10 minutes, then stir in peanut butter and cook for another 10 minutes.

You can also add tofu or sliced hard-boiled eggs for extra protein in your vegetarian or vegan diet.
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Black Bean Salad in Ten Minutes!

March 30th 2008 05:46
I was looking for a recipe for black bean salad and was amazed to find out just what a powerhouse of nutrition these unassuming little beans are. They're a great source of:

* Protein
* Dietary fibre
* Antioxidants (contained in the beans' coloured coating)
* Omega-3 fatty acids (more than most other types of bean)
* Vitamins and minerals (including folate, iron, B1 and magnesium)

You might also have seen these little guys going by the name black turtle beans (!), Mexican beans, black Spanish beans, Tampico beans or Venezuelan beans. Like these names suggest, black beans are used extensively in South American, Central American and Mexican cooking. Try this corn and black bean salad to get some Me-hi-caaan into your kitchen!

Black Beans


Black Bean Salad (serves 4)

What you need:

420g black beans (use tinned beans or cook 1 cup dry black beans for 1-1.5 hours in 4 cups of water, until tender)
1 cup sweet corn (fresh from the cob or frozen)
100g cherry tomatoes (cut into halves or quarters)
1 small red onion, sliced
1 red capsicum, sliced
1 avocado, sliced
2 Tbsp pumpkin seeds
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
2 Tbsp olive oil
2 cloves garlic, crushed
3 Tbsp freshly squeezed lemon juice (or lime for a different taste)
salt & pepper

What to do:

Combine olive oil, lemon/lime juice and garlic, adding salt and pepper to taste. Put all other ingredients in a bowl, and pour dressing over. This salad can be refrigerated for up to three days.

Image from Flickr.com
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The Best Pasta Salad

March 23rd 2008 01:14
So, you think pasta's boring? Think again.

This pasta salad is not only easy, it's also got some good protein (beans) and flavours to die for (spicy radishes combined with thyme, dill, fennel and marjoram). You'll get this salad on the table in ten minutes - and it can be a full meal in itself on a summer night.

Pasta & French Bean Fiesta (serves 4)

What you need:

500g penne pasta, cooked
350g french beans
1 head celery
2 yellow peppers
8 radishes
1 small cauliflower
juice of 1 lemon
4-5 cloves garlic, crushed
150ml olive oil
sea salt
mixed herbs (thyme, dill, fennel, marjoram)

What to do:

Drain pasta and run it under cold water. Cook french beans until tender but still crisp. Add vegetables to pasta and mix. Add lemon juice and mix. Stir garlic and herbs into olive oil and add salt to taste.

Simple. Bon appetit!
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