Posted on

Egg & Smoked Salmon Salad Recipe

Egg and Smoked Salmon

During my pregnancies I became very aware of what I called my Food DNA. It may have been mid-winter with snow falling around our home in the UK, but I was craving mangoes, litchis, kiwi fruit:  seasonally appropriate for my Southern Hemisphere DNA. I find myself here again – not pregnant, thankfully – but wrapped and bundled in scarves and gloves, but craving salads and light suppers. Egg and smoked salmonI came across this salmon & egg salad recipe, designed by Sunrise’s award winning chefs, among a bunch of others regularly served in their care homes and it really appealed to me, but I’ve made a few minor changes to adapt it for the Thermomix. You can find the original recipe here, and you certainly don’t need any fancy kitchen machinery to make it. Egg and smoked salmon 2 I’ll be in Australia for a while next month. I’m looking forward to a lot more salads and fresh, sun-kissed fruit – and will certainly be revisiting this one again.

Salmon & Egg Salad Recipe
Recipe Type: Lunch, Light Supper
Cuisine: Salad, Healthy
Author: Sunrise chefs
Prep time:
Cook time:
Total time:
Serves: 4
A delicious recipe adapted from the Sunrise Care website for the Thermomix
Ingredients
  • 4 eggs (hard boiled)
  • Small bunch of parsley
  • Pinch of salt
  • Pinch of ground black pepper
  • 4 table spoons olive oil
  • ¼ tsp French mustard
  • 2 table spoons white wine vinegar
  • 1 tomato – quartered
  • 1 red pepper – seeded and halved
  • ½ red onion – peeled and halved
  • ¼ cucumber – cut in four
  • 50g watercress
  • 160g smoked salmon pieces
  • ½ lemon
Instructions
  1. In the Thermomix bowl, add 1 litre warm water and add the whole eggs in the internat steamer. Boil for 14 minutes/speed 2/ Varoma temp.
  2. When it’s done, remove the basket and empty out the water.
  3. In the bowl, add parsley , salt, pepper, olive oil, mustard, vinegar and stir for 10 seconds on speed 5.
  4. Add the tomato, red pepper, onion and cucumber and mix speed 4 for 10 – 15 seconds. Keep an eye on it to see the size. You don’t want to end up with a smoothie.
  5. Peel the eggs and halve.
  6. Pour the salsa in a mixing bowl, a glass bowl is nice. Put the watercress on top, then add the strips of smoked salmon.
  7. Dot the eggs around the top, and drizzle the lemon juice over the top.
  8. When you’re ready to serve, mix the ingredients well, and make sure every plate gets a bit of everything.
Posted on

{Festival Of Food} Kale & Parmesan Summer Salad

I’ve put loads of effort into my garden this year, and to be honest, thus far, it hasn’t really paid off! I’m hoping now that summer’s finally arrived, we may have better luck. It certainly can’t get much worse. kale and parmesan salad

That said, the one thing in my garden that’s been glorious, and a steady producer, has been the Kale plant.

I do like Kale, but planted this specially for Kale chips, and maybe some smoothies. I find Kale generally rubbery and tough, and eat it because it’s good for me. Unfortunately I don’t know what variety of Kale I planted, but the leaves are smaller than the ones in the shop, and much more tender, making a delicious raw salad.

{Festival Of Food} Kale & Parmesan Summer Salad
Recipe Type: Side Dish, Salad
Cuisine: Healthy, Salad, Summer
Author: Luschka
Prep time:
Total time:
Serves: 3
A lovely, light, spring time salad, perfect with baby kale, soft, tender and juicy. There’s no science to the quantities here – just use what you have. Three cups of kale pretty much loosely fills the TM31 bowl.
Ingredients
  • (60g) 5 Tablespoons Olive Oil, Divided
  • (15g) 2 Tablespoons Lemon Juice
  • 3 cups (750ml) Stemmed And Sliced Kale
  • (60g) ⅓ cup (80ml) Grated Parmesan Cheese
Instructions
  1. Whisk together the lemon juice and olive oil until well blended.
  2. Add salt and pepper to taste.
  3. In a large bowl, toss together the kale, dressing, and Parmesan cheese.
  4. Enjoy!

nutrition

***********

Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

 


A Very Thermie Christmas This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix assisted Christmas. Read more about it here.

Posted on

{Guest} Great Summer Chicken Ceasar Salad

Summer SaladA few weeks ago I was at the Britmums conference, where I attended a food blogging session. One of the comments that came up in that session was that new or uncertain cooks like to have a step by step picture guide of how the recipe should look at every step. As an amateur-home-must-feed-the-children cook, I don’t really have time to take photos of every step of the food making process, but when this opportunity to share a food video came along I thought I’d post it especially for those of you who like a step by step guide.

In this Rayburns Cast Iron Oven video, the chef, Dick Strawbridge produces crispy golden croutons and delicious moist chicken, perfect for this Chicken Caesar Salad. (Do watch the video, but read through the instructions too, as he skips steps and throws some surprise ingredients at you if you haven’t read through it first!)

Here are the ingredients you’ll need:

  • 100g (31/2 oz) parmesan cheese
  • 3 garlic gloves
  • 6 anchovy fillets, chopped
  • 1 teaspoon Worcestershire sauce
  • Juice and zest of 1 lemon
  • 1 egg
  • 4 tablespoons olive oil, plus extra for frying
  • 2 thick slices of bread
  • 2 teaspoons fresh lemon thyme leaves
  • Salt and freshly ground black pepper
  • 450g (14 ½ oz) chicken breasts, cut into chunky strips
  • 2 rashers of smoked streaky bacon, cut into small pieces
  • 2-3 little gem lettuces

If you would like the step by step method, head over to the Rayburn website.