Posts Tagged ‘salad’


March 30th, 2009 1 comment

Tato Salad

This salad is great for barbeques, and every time I make it I am asked for copies of the recipe. The secret ingretient is the brand of mayonaise- I only use Best Foods Real Mayonaise. This brand can be tricky to get in Australia because it is not available in supermarkets, continental deils usually have it. In New Zealand Kato makes a great mayonaisse, this would be my second preference. Whenever I have tried store-bought potato salads, I always find the ‘tatos are undercooked and al-dente, I like them to be very well cooked and soft. My mum is an expert of the different varieties of potatoes, I generally just go for the ones that have purple skin and creamy yellow flesh, and use them unpeeled in this recipe.

8 large potatoes, washed and cubed
½ jar best foods real mayonaise
¼ cup shelled pistacho nuts
1 red onion, chopped
2-3 finely sliced spring onions
1 lime

Boil the potatoes unti they are very soft, drain. Gently mix in the nuts, red and spring onions, and mayonaise. Squeeze lime juice over the salad and garnish with extra nuts or onion. This can be served warm, or made ahead and chilled.

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February 22nd, 2009 1 comment


3 cups baby spinach leaves or mixed lettuce washed and dried

1 cup blackberries

1/2 cup blue cheese cut into small pieces

1/2 cup walnut pieces

2 chicken breasts (poached, grilled or rotisserie) cut in small strips

1 pear washed and cut in pieces

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

Freshly ground black pepper



To make the dressing whisk together the vinegar, oil and pepper in a small bowl.  Place all the other ingredients in a salad bowl and toss with the dressing.

Serves 4


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January 31st, 2009 Comments off


About half a loaf of Ciabatta or similar bread

Olive oil to toss with bread

2 cloves garlic, crushed

4 anchovy fillets

1 Tablespoon capers

1/2 teaspoon salt

Ground pepper

5 Tablespoons good quality olive oil

1 Tablespoon red wine vinegar

Sweet yellow, red or orange pepper, seeded and diced

Seeded and cubed English cucumber

2 vine or meaty tomatoes

1 small red onion, peeled, halved and sliced


Preheat oven to 200 degrees

Tear the bread into bite sized pieces, toss with olive oil. Place on a baking sheet and bake in oven until lightly browned. Remove and set aside.

Mash the garlic, anchovies and capers to a pulp in a mortar and pestle, or blend in a blender. Put in a large work bowl.

Add the salt and pepper, olive oil, and vinegar and blend thoroughly. Add the bread, pepper, cucumber, tomato and onion and toss gently to coat in the dressing. Taste for seasoning.

Allow to stand for about 30 minutes then place in a serving bowl.

Serves about 4 as a salad.


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