Something Yummy

*We like to cook*

Goat Cheese & Apple Summer Salad

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To make this super-pleasant summery salad you will need the following:

1 bag fresh spinach leaves, washed
1 pink lady apple (gala or granny smith is cool too)
1/2 cup dried cranberries/Craisins®
1/2 cup chopped walnuts
Goat cheese (go crazy here!)

Sweet honey-mustard vinaigrette ingredients:

6 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard (even yellow mustard will do)

In large bowl, toss diced apple pieces, spinach, cranberries, walnuts and goat cheese. Make the honey-mustard vinaigrette and pour over salad right before serving. Yup, that's it!

Prep time: 8 minutes
Feeds 3 - 4 people

Spicy stir-fried warm salad of jumbo prawns & green beans

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Spicy stir-fried warm salad of jumbo prawns & green beans


This sweet & spicy salad takes less than 15-minutes to make and is sure to impress guests.

Serves 4

400 grams of jumbo prawns, peeled
400 grams of fine trimmed green beans
1 courgette

Sauce
3 tablespoons of sesame oil
1 tablespoon grated fresh ginger
2 cloves finely sliced garlic
2 tablespoons soy sauce
4 tablespoons honey
2 tablespoons English mustard
1 tablespoon chili black bean sauce

Garnish
1 small handful of fresh coriander
A pinch of sesame seeds
 

Steam the green beans and courgette for 3-5 minutes. To keep the veg crispy, place them in the fridge immediately after steaming. Next, add the sauce ingredients into a hot wok or frying pan. Add the prawns and stir-fry for 2 minutes until they turn lightly golden. Remove from heat and let it cool for 30 seconds before adding the green beans and courgette in the stir-fry. Toss well and put in a glass bowl. Add coriander and sesame seeds to garnish. 

My First Soup. Ever.

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I made carrot soup tonight. It was delicious.

Serves 6

  • 7 cups of vegetable stock
  • 8 organic carrots, peeled
  • 5 stalks of celery
  • 4 tablespoons butter
  • 3 organic leeks, sliced in half
  • 1 teaspoon salt
  • 1 piece of fresh ginger root (about 5cm long), peeled and grated
  • 1 teaspoon ground pepper
  • 1 teaspoon ground nutmeg
  • 200ml sour cream

Put the stock into a large pot and bring to boil. Chop all the vegetables into small pieces. Melt the butter in a sauté pan over medium heat. Add vegetables, ginger and nutmeg, and simmer for about 15 minutes. Remove from heat and add it to the stock. Cover with lid, reduce heat and simmer for 25 more minutes. Remove from heat, and allow cool.

Once cooled, pour the content to the blender. Add salt and pepper to taste. When serving, add a dollop of sour cream to each bowl.

Boom, you got yourself a nice, healthy carrot soup. And you won't believe how hearty it is.