Fruits and walnut salad
Ingredients
• ½ cup walnuts, slightly toasted and chopped
• ½ cup celery, sliced
• ¼ cup of raisins
• 1 apple, cored and chopped
• 3 tbsp mayonnaise or yoghurt
• 1 tbsp lemon juice
• Salt, according to taste
• Pepper, according to taste
• Lettuce, for garnishing
Methodology
• Take a bowl, put mayonnaise or yogurt and the lemon juice and beat them.
• Add salt and pepper and mix it well.
• Put the apple, celery, raisins and walnut and mix it.
• Serve it in a bed of lettuce
Avocado Sandwich
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Ingredients
• Toasted whole grain bread
• Sliced avocado
• Lettuce
• 1 fresh tomato, sliced
• Salt
• Mayonnaise
Methodology
• Slather the amount of mayonnaise you like on one side of each toasted bread.
• Add a layer of sliced avocado and sprinkle salt over it, followed by a layer of lettuce and sliced tomatoes.
• Sprinkle salt over tomatoes as well.
• Cover it with the other piece of bread.
• You can cut the sandwich in half or enjoy it as it is.
Quick Macaroni and Cheese
Ingredients
• 2 quarts water
• 1 Tbsp salt
• 2 cups uncooked elbow macaroni
• 2 Tbsp unsalted butter
• 226 g cheddar cheese, grated
• 1 teaspoon corn starch
• 2 tablespoons flour
• 1 1/4 cup milk,
• 1/2 teaspoon lemon juice
• grated black pepper
Method
• In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy.
• Bring 2 quarts of water with the tablespoon of salt to a boil.
• Add the macaroni until it is cooked through, but still slightly firm.
• While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour.
• Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth.
• Slowly add the grated cheese, while whisking, until smooth.
• Stir in the lemon juice.
• Drain the macaroni and add it to the sauce. Do not over-mix. Sprinkle in some grated black pepper.
• Serve immediately.
Baked Asparagus with Parmesan
Ingredients
• 453g asparagus
• 2 Tbsp olive oil
• Salt and black pepper to taste
• 40g grated parmesan cheese, or to taste
Method
• Preheat oven to 400°F (205°C).
• Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off.
• Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil.
• Sprinkle with salt, pepper and the parmesan.
• Bake until the cheese begins to brown (about 8-10 minutes.)
Baked eggs in ramekins
Ingredients
• butter
• 1 tablespoon olive oil
• 1 small leek, trimmed, rinsed well and thinly sliced
• 1 small bunch fresh spinach, rinsed and torn into bite-size pieces
• salt and pepper
• 4 large eggs
• 1 cup heavy cream
• crusty bread for serving
Instead of leeks and spinach thinly sliced mushrooms can also be used.
Methodology
• Preheat the oven to 400 degrees F.
• Grease 4 6-ounce ramekins (small dish used for baking and serving).with butter and place on a rimmed baking sheet.
• Heat the olive oil in a large pan over medium heat.
• Add the leeks and cook, stirring occasionally, for 8-10 minutes until the leeks are tender and translucent. Add the spinach and cook for 1-2 minutes more until the spinach is wilted. Season with salt and pepper to taste.
• Divide the leeks and spinach between the ramekins.
• Crack an egg into each ramekin, then top with 3-4 tablespoons heavy cream. Don’t fill the ramekins the whole way to the top; leave 1/4 inch of space.(the cream will bubble up in the oven.)
• Bake for 15-20 minutes, until the yolks and the white immediately surrounding each yolk are just barely set and still have some jiggle to them. The eggs will continue to cook for a few minutes after they leave the oven.
• Serve immediately with toasted baguette slices.
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