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September
24
2006

TOASTED PINE NUT & SWEET POTATO SALAD

[KATE’S KITCHEN] 

3 SWEET POTATOES [peeled & sliced]

4 ROMA TOMATOES [halved]

OLIVE OIL

SEA SALT

CRACKED BLACK PEPPER

½ CUP PINE NUTS

150g BABY SPINACH LEAVES

1 AVOCADO [sliced]

DRESSING

3 TABLESPOONS HONEY

2 TABLESPOONS RED WINE VINEGAR

1 TABLESPOON OLIVE OIL

PREHEAT OVEN TO 200C. PLACE THE SWEET POTATO & TOMATO IN A BAKING DISH LINED WITH BAKING PAPER & TOSS WITH A LITTLE OLIVE OIL, SALT & PEPPER. BAKE FOR 25 MINUTES OR UNTIL THE POTATO IS GOLDEN & SOFT. SPRINKLE OVER THE PINE NUTS & BAKE FOR A FURTHER 2 MINUTES OR UNTIL THE PINE NUTS ARE GOLDEN.

DRESSING: WHISK TOGETHER THE HONEY, VINEGAR & OIL.

PLACE THE SPINACH LEAVES & AVOCADO ON PLATES & TOP WITH SWEET POTATO, TOMATOES & PINE NUTS. POUR OVER THE DRESSING & SERVE.

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September
24
2006

SPRING CHICKEN & PASTA SALAD

[WW CHICKEN P61] 

2 CUPS [160g] PASTA TWISTS

1 CARROT

1 RED PEPPER

2 ZUCCHINI [sliced]

2 CUPS [300g] CHOPPED COOKED CHICKEN

440g CAN CORN KERNELS [drained]

2 GREEN SHALLOTS [chopped]

DRESSING

¼ CUP SOUR CREAM

¼ CUP MAYONNAISE

½ CUP ITALIAN DRESSING

ADD PASTA TO A LARGE PAN OF BOILING WATER, BOIL, UNCOVERED, UNTIL JUST TENDER; DRAIN. RINSE PASTA UNDER COLD WATER THEN DRAIN WELL.

CUT PEPPER INTO THIN STRIPS, GRATE CARROT. COMBINE PASTA, CARROT & PEPPER IN BOWL WITH REMAINING INGREDIENTS.

JUST BEFORE SERVING, POUR OVER DRESSING; TOSS WELL.

DRESSING

COMBINE SOUR CREAM & MAYONAISE IN BOWL, WHISK IN DRESSING.

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September
24
2006

SPINACH & BOCCONCINI SALAD

[CATHY CARR’S KITCHEN] 

100g PROSCIUTTO

1 CONTAINER BOCCONCINI CHEESE

1 PACKET BABY SPINACH LEAVES

1 PUNNET CHERRY TOMATOES

60g PINE NUTS

CRISP PROSCIUTTO IN OVEN. TOAST PINE NUTS. SLICE BOCCONCINI BALLS & HALVE CHERRY TOMATOES. TOSS TOGETHER WITH SPINACH.

DRESSING

¼ CUP OLIVE OIL

2 CLOVES GARLIC

1 LEMON

1 OR 2 TABLESPOONS HONEY

1 TEASPOON SEEDED MUSTARD

JUICE LEMON. CRUSH GARLIC. PLACE IN JAR WITH OLIVE OIL, HONEY & MUSTARD. SHAKE WELL. JUST BEFORE SERVING POUR OVER SALAD.

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September
24
2006

RICE SALAD

[JO’S KITCHEN] 

1kg LONG GRAIN RICE

SULTANAS

WALNUTS

1 CARROT

1 CAPSICUM

2 STICKS CELERY

¾ CUP OIL

¼ CUP WHITE VINEGAR

1 TEASPOON GRANULATED GARLIC

2 TABLESPOONS SUGAR

2 TABLESPOONS CURRY POWDER

COOK RICE, DRAIN, & ALLOW TO COOL & DRY OVERNIGHT. GRATE CARROT. FINELY CHOP WALNUTS, CAPSICUM & CELERY. MIX SULTANAS, NUTS & VEGETABLES THROUGH RICE. PLACE OIL, VINEGAR, GARLIC, SUGAR & CURRY POWDER IN SAUCEPAN & HEAT UNTIL SUGAR HAS DISSOLVED. POUR OVER RICE, MIX WELL & REFRIGERATE.

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September
24
2006

BEETROOT, PUMPKIN & SPINACH SALAD WITH FETTA POLENTA

[WW VEGIE MAIN MEALS P11] 

2 CUPS [500ml] WATER

2 CUPS [500ml] VEGETABLE STOCK

1 CUP [170g] POLENTA

200g FETTA CHEESE [crumbled]

10 SMALL [600g] BEETROOT

2 TABLESPOONS OLIVE OIL

700g PEELED PUMPKIN [diced into 4cm pieces]

150g BABY SPINACH LEAVES

¾ CUP [75g] TOASTED WALNUTS [chopped coarsely]

WALNUT VINAIGRETTE

2 TABLESPOONS WALNUT OIL

¼ CUP [60ml] OLIVE OIL

¼ CUP [60ml] LEMON JUICE

PREHEAT OVEN TO MODERATELY HOT [200C]. GREASE 20cmX30cm LAMINGTON TIN; LINE WITH BAKING PAPER.

COMBINE THE WATER & STOCK IN A LARGE SAUCEPAN; BRING TO BOIL. ADD POLENTA, STIRRING CONSTANTLY. REDUCE HEAT; COOK, STIRRING, 10 MINUTES OR UNTIL POLENTA THICKENS. STIR IN CHEESE THEN SPREAD POLENTA INTO PREPARED PAN. COOL 10 MINUTES THEN COVER; REFRIGERATE 1 HOUR OR UNTIL POLENTA IS FIRM.

DISCARD BEETROOT STEMS & LEAVES; QUARTER UNPEELED BEETROOTS. PLACE IN LARGE SHALLOW BAKING DISH WITH PUMPKIN CUBES. DRIZZLE WITH OIL & BAKE IN OVEN [200C] 30 TO 45 MINUTES OR UNTIL VEGETABLES ARE TENDER. WHEN COOL ENOUGH TO HANDLE, PEEL BEETROOT. PLACE IN A LARGE BOWL WITH DRESSING. TOSS GENTLY TO COMBINE.

TURN POLENTA ONTO BOARD; TRIM EDGES. CUT POLENTA INTO 12 PIECES; COOK, IN BATCHES, ON HEATED OILED GRILL PLATE [OR BBQ] UNTIL BROWNED BOTH SIDES & HEATED THROUGH.

ADD PUMPKIN, SPINACH & NUTS TO BEETROOT MIXTURE; TOSS GENTLY TO COMBINE. DIVIDE POLENTA PIECES AMONG SERVING PLATES; TOP WITH SALAD.

WALNUT VINAIGRETTE

COMBINE INGREDIENTS IN SCREW TOP JAR; SHAKE WELL.

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