This simple and delicious salad was served to us at a BBQ at our lovely B&B in Byron Bay on Christmas Eve.

I had to share the recipe even if mango is a little harder to get hold of here it is definitely possible.

You need;
1 tablespoon rice vinegar
salt and pepper
2 ripe mangoes, peeled and grated into large slices
1 big cucumber, grated same slices as 1 handful coriander
You could also add… toasted sesame seeds and mint leaves

There’s nothing to tell really just toss it all together. So good with seafood.

We threw some shrimp on the barbie (sorry)

Some asparaus too.

Such a simple and delicious meal, how summer eating should be.

 

Huge thanks to Baystay for a lovely stay and making us feel so special and welcome. 

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Fruity Bruschetta

July 25, 2011

On Saturday night I made such a lovely meal… even if I do say so myself yes.

To be honest the reason I can be so boasty is that I didn’t really do anything I just brought lovely ingredients and left them alone.

We had two recently married, soon to be parents over and our new housemate who is the reason why these photographs are so good. His camera is much better than mine. Thanks Bart!

So for a little nibble with champagne we have grilled peach, buffalo mozzarella and prosciutto and also fig, goats cheese and prosciutto bruschetta.

I just got some really good bread from Marks Bread, and the fruit is from Ashton Fruit Shop and the cheese from Southville Deli (all on North Street in Bedminster) and a store in Frome I visited that day.

I saved money by buying just what I needed of the good stuff, rather than lots of rubbish stuff from the supermarket, I don’t why how I always forget how good the fruit is from this shop.

I brushed the bread with olive oil, seasoned and baked in the oven for 5 minutes then griddled the peaches, just arranged (I use that word loosely) everything else on the bread.

I do realise I keep going on about grilled peaches, they are my new favourite fruit for putting in my dishes. They are especially good hot with the cool mozzarella. Delicious.

Bruschetta 3 Ways

March 2, 2011

It seems another busy week is upon me, another easy recipe.

Monday night, my bf and I arrived home later than we normally do and remembered we have a loaf of ciabatta from Marks Bread in the cupboard so I raiding the fridge and made up a snacky dinner that I love!

Red onion and Goats Cheese

Griddled Courgette and Goats Cheese

Roasted Tomato, Fresh Basil and Buffalo Mozzarella

You need;
ciabatta loaf
1 red onion
1 courgette
1 tomato
100g goats cheese
1 ball buffalo mozzarella
olive oil
cracked black pepper and seat salt
soft brown sugar
2 fresh basil leaves

Preheat your oven to 200c

1.  Drizzle your slices of ciabatta with olive oil and bake in the oven for 5-10 minutes, slice your tomatoes and pop in same oven with lots of salt and pepper for the same time.

At the same time start to cook the sliced red onion with a bit of oil and sugar until it caramelises, and griddle your sliced courgette.

2. When all the ingredients are ready assemble your bruschetta, I put red onion with goats cheese on a couple, griddled courgette with goats cheese on a couple and tour up the mozzarella with the roasted tomatoes, then drizzle with a little more olive oil and lots of salt and pepper and bake for a further 5-10 minutes.

Calamari…

January 24, 2011

In keeping with being more adventurous at home and after having been inspired by Eat Like A Girl making this last week I decided to try and make calamari at the weekend… here are Niamh’s recipes; Calamari with Blood Orange and Fennel and Calamari with Cous Cous

I am quite squeamish still about touching meat and even some fish so for me to make this made me very proud of myself.

You need;
1 squid, cleaning and cut into rings (I asked my fishmonger to do this)
1 egg, whisked together
flour, I used buckwheat flour with massive amounts of sea salt and cracked black pepper in it

It’s massively simple to make… I put my flour in a wide shallow bowl and the egg in another, first swish a squid ring around in the flour then the egg then in the flour again…

The I filled our wok with about 1/2 inch of vegetable oil and fried each side for 1 minute…

That really is it! I managed to touch squid for the first time and it was fine, although I did leave the tentacles for the Boy to cook later… I’m not quite there yet!

I made a lemon and black pepper mayo to serve and roasted some tomatoes for 20 minutes with olive oil, salt and pepper.

It was amazing… I am so making this all the time now!

This is a nibble I served to our friends whilst the Surprise Tart was cooking but we loved it so much the Boy and I had it for a light supper the next day!

This is another recipe from the New Vegetarian

You need;
30g pine nuts
5 tbsp olive oil, plus extra to finish
1 garlic clove
Salt and ground black pepper
4 slices sourdough, 1.5cm thick
3 semi-ripe pears, unpeeled
2 tsp caster sugar
2 tsp lemon juice
120g good quality goat’s cheese
A few leaves fresh watercress and purple basil (I didn’t have any hence mine are a little beige!)

Preheat the oven to 200C
Put the pine nuts, four tablespoons of oil, garlic, a pinch of salt and a little pepper in the bowl of a food processor and work to a coarse, wet paste.
Spread on one side of each slice of bread, pop on a baking tray and bake for 10 minutes, until lightly coloured.
Remove and leave to cool slightly.

Meanwhile cut your pears into slices, mine were very thin but you could have thick slices if you prefer, place the slices in a bowl along with a tablespoon of oil, sugar, lemon juice and a pinch of salt and toss gently.

Take a griddle pan and place on high flame until piping hot. Lay in the pear slices and leave for about a minute, then flip over and leave for another minute, to get char marks on both sides.

To assemble the crostini, thinly slice the cheese and arrange over the toasts, alongside the pears, then pop them in the oven for a few minutes until the cheese starts to melt.

Remove, place a pile of leaves in the centre of each toast, drizzle with oil and sprinkle with freshly ground black pepper. Serve hot!

Simple and yummy… a great starter replacement!