Side Dish – Pineapple SaladGel

Posted by admin | Eggs,Recipes,Salads,Vegetarian | Tuesday 20 October 2009 4:41 am

This is another recipe that is a specialty of my mom. It always comes out perfect when she makes it and everyone I know has taken the recipe from her but never quite gotten it right. I admit I’ve never tried, I mean, she makes it for me right? But here she is at work…
pineapple1
This can be pure vegetarian if you use the vegetarian gelatin and eggless mayonnaise. But other additions she’s added in over the years have been combinations of pineapple and shredded chicken or lamb, oranges (skins removed, – wonderful but very painstaking), fish, egg slices, peas and chopped carrots.
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Pineapple SaladGel Serves 6-8
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INGREDIENTS
450gm tin pineapple chunks (never use fresh pineapple – see note below)
I cup mayonnaise
1 1/2 tablespoons gelatin
1 1/2 cups milk

PREPARATION
Soak the gelatin in a small bowl in just enough water to cover

Chop up the pineapple chunks small and spread at the bottom of a flat dish about 5x10inches wide. The flatter and wider the better so that you dont get a very thick gel, and everyone gets enough pineapple. (more…)

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Smart Food

Posted by admin | Diets & Dieting,Just Food Articles - writers invited,Recipes,Salads | Monday 19 February 2007 6:54 am

A Mediterranean diet makes your heart happy and provides another benefit: a healthier memory.

Here’s a snippet that I like the sound off. I’m a Greek food fan, for those who haven’t already figured.

Greek Food Is Smart Food

A Mediterranean diet makes your heart happy and provides another benefit: a healthier memory.
Trying to eat more like a Greek — that is, simply enjoying more fish, fruits, veggies, whole grains, and legumes than most Americans usually do — may be as good for your brain as it is for your heart. In fact, new research shows it could reduce the risk of Alzheimer’s by up to 40 percent…
The benefits of going Mediterranean (think southern Italian, too) extend to your appetite as well. People who graze on couscous, falafel, chopped salad, and other traditional Greek dishes tend to consume fewer calories throughout the day, so you’ll stay sharp and eat less!
Read more

Attiki Greek Honey 16 Oz Jar The Greek Cook: Simple Seasonal Food Apollo Baklava 22 oz box (12 pcs)
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Salad – Spinach & Eggs

Posted by admin | Eggs,Recipes,Salads | Thursday 26 October 2006 7:27 am

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SPINACH & EGG SALAD Serves 6
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INGREDIENTS
3/4 cup mayonnaise, store-bought or make your own
1/2 tsp hot pepper sauce (1 tsp if you can stand it)
1 large apple
Juice from half a lemon
1/2 cup chopped onion
1/2 cup chopped celery
3 eggs
1/2 cup grated sharp cheddar cheese
4 cups fresh spinach leaves, stems trimmed and torn into pieces before measuring
1/2 tsp salt

PREPARATION
In a small bowl of water, boil the eggs for about 20 minutes till hard. Remove from heat, and let stand in cold water.

Shell and chop the eggs up.

Mix thoroughly the mayonnaise, salt, hot pepper sauce, celery, onion, and eggs. Refrigerate for 3-4 hours if possible.

Just before serving slice the apple as thin as possible and squeeze with lemon juice.

Put the spinach into a large bowl and toss with the chilled dressing. Mix in the cheese. Serve.


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Salad – Boiled Veggies

Posted by admin | Eggs,Recipes,Salads,Vegetarian | Thursday 26 October 2006 7:26 am

This salad makes for a really filling side. And it’s vegetarian except for the egg in the mayo

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MIXED VEGETABLE SALAD Serves 5
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INGREDIENTS
3 carrots, chopped small
2 medium sized potatoes, cubed
1/2 cup peas
1 cup french beans, chopped to 1 inch long pieces
1 medium tomato
1 cup spring onions or white onions
3/4 cup cabbage, sliced fine
3/4 cup mayonnaise, store bought, or make your own
Juice of 2 lemons
2 tsp Tabasco sauce
1/2 tsp pepper
1 tsp ground cumin
1 tsp oregano

PREPARATION
Put a large pan of water to boil. Add a teaspoon of salt.

First put in the potatoes. Boil for 5 minutes.

Add the carrots and peas. Boil for another 7-10 minutes.

Add the french beans. Boil for another 7 minutes. Check all the vegetables individually, if they’re done to the tenderness you like, remove, drain and set aside to cool.

Mix together the mayonnaise, Tabasco, lemon juice, cummin and oregano. Add the finely chopped onion and tomato. Sprinkle with a little pepper.

Mix in the boiled vegetables. Chill for 30 minutes at least before serving. Makes for a really filling side.

Tip :
You can use this mix to make really delicious sandwiches too, but it might be a good idea to add onions and slices of tomatoes only before eating.

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Making Mayo

Posted by admin | Eggs,Just Food Articles - writers invited,Recipes,Salads | Monday 16 October 2006 7:38 am

There’s nothing like a teaspoon of mayonnaise to brighten up the dullest salad or sandwich or add creative colour to heaps of dishes.

Hellman\'s Mayonnaise Best Foods Over 100 Ways to Bring Out the Best (Favorite Recipes) “Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients.”
— Edward Abbey, “The Fool’s Progress
This is SOOOO not true. There’s nothing like a teaspoon of mayonnaise to brighten up the dullest salad or sandwich or add creative colour to heaps of dishes. Do be warned though, that it will also add major calories. On the average 1 tablespoon of mayonnaise will be 100 calories, mostly all fat, so watch how you use it, but enjoy it nevertheless.

Mayonnaise is an emulsion, which means a combo of two things that usually don’t stay combined for very long unless there’s anemulsifier to hold them togther. Here, eggs (containing the emulsifier lecithin) bind the ingredients together and prevent separation. Then, oil is added drop by drop as the mixture is rapidly whisked. Adding oil too quickly (or insufficient, rapid whisking) will keep the two liquids from combining (emulsifying). But, as the sauce begins to thicken, oil can be added more rapidly. Seasonings, if any are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, which many gourmets feel is far superior in taste and consistency to commercial mayonnaise.

History of Mayo
Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce “Mahonnaise” in honor of the Duc’s victory.
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MAYONNAISE
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INGREDIENTS
6 egg yokes
7 tbsp lemon juice
3/4 tbsp salt
1/2 tsp
3 cups olive oil
1 tsp mustard powder

PREPARATION
Put the yolks in a bowl and beat them thoroughly. Add the mustard powder, lemon juice and salt and pepper and whisk till smooth.

Add the oil, a few drops at a time, whisking all along, making sure that the mixture is well integrated before adding the next few drops.

After one cup of oil has been whisked in slowly and carefully, you can speed up the process a bit. Make sure the oil and eggs don’t separate.
When all the oil is whisked in you should have really smooth mayonnaise.

Bottle, let cool before capping, and refrigerate.

Mayonnaise, Olive Oil, Organic, 12 oz. Cuisinart CSB-77 Smart Stick Hand Blender with Whisk and Chopper Attachments French Mayonnaise - Delouis Fils
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