This is a list of ingredients rather than a recipe.
fresh white peaches, sliced
fresh mozzarella (for de latte)
a handful of basil leaves
olive oil
balsamic vinegar
Arrange the ingredients on a serving platter and drizzle with the olive oil and balsamic vinegar.
This salad is literally a complete protein meal, can be made in advance (only get better) and is fabulous for picnics or lunch boxes!
250ml uncooked quinoa
250ml pickled sweet peppers (store bought or homemade)
125ml feta cheese, crumbed
5 peaches, cubed
2 handful of basil leaves, chopped
Cook the quinoa according to the packet instructions and allow to cool completely.
Dice the sweet peppers, feta and peaches and chop the basil leaves.
Mix everything together.
Drizzle the pickling liquid from the sweet pepper over the salad or make the Lemon Dressing (search on this blog)
Serve as a side or a complete meal.
This is without doubt one of the craziest ideas to READ about, but surprisingly satisfying and pleasing in a very old fashioned way. That statement in its own is somewhat out of the ordinary but please try this idea for a quick delicious side dish to smoked and salty meat dishes … you may just have a new favourite recipe!
1 large tin/can of peach halves
100g mature cheddar cheese, grated
60ml mayonnaise
60ml sour cream
125ml feta cheese, crumbed
a handful of basil leaves, chopped
a handful of pistachio or pine nuts
fresh lettuce to serve
Drain the peaches from the syrup.
Hold the peach in your hand with the rounded side facing upwards and make a shallow horizontal slice so that the peach can sit on it – cut away as little as possible.
Arrange some fresh lettuce on a serving plate and place the peach halves randomly, with the hollow facing upwards.
Fill each peach cavity loosely with grated cheddar cheese.
Add the yoghurt, sour cream, finely crumbed feta and chopped basil to a small bowl and stir together.
Spoon a generous dollop of the dressing onto the cheese in the peach cavity.
Scatter the pistachios/pine nuts over the salad and serve with the extra dressing on the side.
This salad goes surprisingly well with any smoked, cured or salty meat dishes that need that boost of natural sweetness.
30ml butter, melted
15ml olive oil
83ml balsamic vinegar
30ml water
15ml sugar
1,2ml salt
about 12 small/medium beetroot
baby spinach
5 fresh peaches, stoned and quartered
100g goats cheese
30ml honey
Preheat your oven to 180℃.
Add the melted butter, olive oil, balsamic vinegar, water, sugar and salt to a small bowl and whisk everything together. Set aside.
Wash and scrub the beetroot and cut off the hairy parts at the root. Half or quarter each, depending on its size and place them in an oven tray.
Pour the balsamic mixture over and cover the pan with aluminium foil.
Bake the beetroot for 30 minutes, remove the foil, turn the beets and bake for a further 30 minutes or until fully cooked and beautifully glazed.
Remove the tray from the oven and allow to cool. Reserve the pan juices.
Arrange the baby spinach, cooled beetroot and peach quarters on a serving platter and break the goats cheese over it.
Mix together 45ml of the reserved pan juices and the honey and drizzle over the salad.
Serve as a side or with a fresh crusty bread as a lunch.
My Whisk and I 