Category Archives: Salad

Potato Salad and Hot potato Salad


Potato Salad

6 medium potatoes

6 eggs

2 medium onions

280 ml (1/2 pt) salad dressing




diced cucumber or radish slices

lettuce leaves


Choose Potatoes of equal size. Wash well but do not peel. Place them on trivet, add water,close lid, bring to pressure and cook for 8 minutes. Reduce pressure quickly under cold running water.

At the same time hard-boil the eggs. Put eggs in cold water before shelling them. Drain and peel potatoes. slice the potatoes eggs and onions thinly, keeping them in separate piles.

Select a salad bowl that is fairly deep and arrange the ingredients in alternating layers as follows, potatoes, salad dressing, onion, egg, seasoning, until all the potatoes are used.

Reserve some egg slices for the top garnish. Diced cucumber and radish slices may be incorporated in the layers of ingredients.

Refrigerate until chilled thoroughly. Immediately before serving mix all together carefully with two spoons gently lifting and stirring without breaking the slices. Decorate the edge of the bowl with lettuce leaves and the top with slices of egg.

Sprinkle paprika over the dish.

Hot potato Salad

6 medium potatoes

4 eggs

4 slices of bacon

1 large sweet onion

175g (6 oz) celery

50ml vinegar

2 tablespoons of sugar

salt and pepper



Prepare and cook potatoes whole in pressure cooker. Hard-boil eggs at same time. Drain peel and dice potatoes into 13 mm (1/2 in) pieces. Shell and slice eggs. Keep warm (while preparing remaining ingredients) preferably oven proof dish on low heat. Reserve one egg for garnish.

Cut bacon into small pieces and fry in a pan until crisp. Cut celery finely and mince onion.

Remove bacon from heat and allow to cool slightly then add the sugar and vinegar. Return to heat and stir in the celery, onion and seasoning.

When all ingredients are hot remove pan from heat and pour the contents over the dish of potatoes and eggs. Garnish with the egg slices. Serve at once or keep hot until ready to serve.

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Posted by on May 17, 2012 in Potato, Pressure cooking, Salad


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Chicken Spaghetti

2 cups chicken, cooked and diced

250 g spaghetti

5 tbsp butter

3 tbsp flour

2 1/2 cups chicken stock

2 onions, chopped fine

1 cup peas, shelled and boiled

1 cup carrots diced and boiled

1 large capsicum, seed and chopped

1 tbsp chopped coriander

1/2 tsp crushed, dried mint

1 cup tomato puree


1 tbsp grated cheese for garnish (optional)


Boil and drain spaghetti. Heat 3 tbsp butter, fry flour, remove from fire and slowly add the stock. Add seasoning and cook till the sauce is thick.

Heat 2 tbsp butter and saute onions, peas, carrots and capsicum, add coriander and mint and cook for one minute. Add diced chicken, tomato puree and more seasoning if required. Cook for another 3 minutes and add the sauce kept aside earlier and lemon juice. Pour over spaghetti and mix. Garnish with grated cheese if desired.

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Posted by on November 9, 2011 in Chicken, Chicken Salad, Salad


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egg salad


4 eggs

8oz (200g) sweet corn, cooked, tinned or frozen

3/4 pint (400ml) mayonnaise

50g tin anchovies lettuce


1 tablespoon french dressing


Hard boil the eggs. Meanwhile make the mayonnaise. Drain the tin of corn or open the packet (no need to cook the frozen corn, just run under a hot tap to unfreeze) and drain the anchovies. Wash the lettuce and arrange the best levels on a dish. Stir the corn into a mayonnaise adjust the seasoning. Shell the eggs under cold running water and slice. pile the corn and mayonnaise onto the lettuce, lay the eggs slices in overlapping rows over the corn and make a lattice of anchovy fillets over the top.

If you do not like and anchovies, substitute asparagus spears. Add some springs of watercress that you have dipped into french dressing at the last moment. Thinly sliced tomatoes, peppers or olives are possible additions.

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Posted by on November 4, 2011 in Salad


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Melitzanosalata (Aubergine puree salad)

With the touch of exoticism in its taste, this dish makes an unusual starter. It can be prepared day before and served cold with a green salad. Very simple to prepare but make sure the aubergines are properly cooked. Traditionally  the Aubergines are cooked on charcoal and bear that unmistakable scorched aroma in the dish.

1 lb (450g) aubergines (1-2 large aubergines)

1 small onion, thinly sliced

1 clove garlic, thinly sliced or crushed

2 oz (60ml) olive oil

1 teaspoon vinegar or juice of 1/2 lemon

1 tablespoon mayonnaise (optional)

salt and black pepper


olives to garnish


Choose a large aubergines for your own convenience (less peeling), prick them with a fork. Put them in the oven, Gas 4 /350 F/ 180 C, on the high shelf for approximately 50 minutes. Reset them on the oven and turn them round occasionally. When cold enough to handle, peel them. Chop the flesh put in a liquidizer with all the ingredients, apart from the parsley, and blend well. Serve in a bowl. sprinkle the chopped parsley on top and garnish with a few olives.

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Posted by on October 27, 2011 in Greek Food, Salad


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Italian Salads

Italian salads are famous throughout the world. Largely I suspect, due to the wonderful olive oils used dress them. All vegetables can be served in a salad with the traditional olive oil dressing-the dressing is an integral part of the salad and not merely an addition to it. Oranges feature in many savory Italian salads. They are in plentiful supply and their natural affinity with chicory, pinch and fennel makes them an ideal ingredient. Although often served as a side dish, a salad of raw crunchy vegetables is the idea antipasto if tossed well in a mixture of herbs,  olive oil, freshly ground black pepper and vinegar or lemon juice.

Insalata al fresco (Rice salad with Olives and Tomatoes)

serves 4

225g/8oz/1 cup arborio rice

1 onion, thinly sliced into rings

45ml/3tbsp olive oil

30ml/ 2tbsp balsamic vinegar

5ml/1tsp caster (superfine) sugar

3 stoned (pitted) black olives, chopped

salt and freshly ground black pepper

3 tomatoes, skinned, seeded and roughly chopped

4 mint leaves, chopped


Cook the rice in plenty of boiling salted water for 15-20 minutes until just cooked but still with texture.. Drain, rinse with cold water and drain again. turn into a bowl. Meanwhile, cook the onion in the oil gently for 3 minutes until softened. stir in the vinegar, sugar, olives and some salt and pepper and simmer very gently for 5 minutes. Pour the hot onion mixture over the rice, Add the tomatoes and mint. Toss and serve straight away.

Insalata di barbabietola (Beetroot Salad)

serves 4


450 g/1lb beetroot (red beets)

2 red onions, chopped

salt and freshly ground black pepper

15 ml/1 tbsp oil

30 ml/ 2 tbsp tarragon or wine vinegar

50 ml/ 1 tsp chopped fresh parsley or chervil


Cook the beetroot in boiling water for 15 minutes or until tender. Cool, peel and cut into small cubes. Gently mix with the chopped onions. Mix the seasoning with the oil and vinegar. Pour over the beetroot and onions and arrange in a dish. Decorate with the chopped parsley or chervil.

Insalata Alla Romana (Roman Salad)

serves 4-6


225g / 8oz young spinach, torn in pieces

2 large tomatoes, chopped

100g / 4oz white button mushrooms, thinly sliced

45 ml / 3 tbsp olive oil

15 ml/ 2 tbsp chopped fresh basil

1 garlic clove, crushed

salt and freshly ground black pepper


Toss the spinach, tomatoes and mushrooms together. Blend the olive oil, vinegar, basil, garlic, salt and pepper and pour over the salad. Toss gently and serve.

Insalata di Araggosta (Lobster Salad)

serves 2

1 cooked lobster

1 egg

Green salad leaves

5ml / 1 tsp white wine vinegar

15ml / 1 tbsp olive oil

5 ml /1 tsp chopped fresh basil

Salt and freshly grounded black pepper

100g /4 oz peas,cooked


Remove the meat from the lobster tail and large claws and chop roughly, reserving the washed , small claws for garnish. Boil the egg for 5 minutes and rinse under cold water. Peel, halve and slice the egg and salad leaves on a serving dish. Add the lobster meat. Blend the vinegar, olive oil and basil in a bowl and beat well. Season with the salt and pepper and pour over the lobster. Add the green peas, garnish with small claws and serve.

Insalta di Pesce Bianco ( White Fish Salad)

serves 4-6

150ml dry white wine

150ml water

1 onion, quartered

Juice of 1/2 lemon

Few springs of mixed fresh herbs

Salt and freshly grounded black pepper

450 g / 1lb white fish fillets

1 egg yolk

5 ml/ 1 tsp made mustard

30 ml/ 2 tbsp olive oil

150ml single (light) cream

30ml/ 2tbsp finely snipped fresh chives

12 olives, to garnish


Put the wine, water, onion, lemon juice, fresh herbs,salt and pepper in a large saucepan and bring to the boil. Add the fish fillets and reduce the heat. Simmer gently for 10 to 12 minutes until the fish flakes easily.

Lift out the fish with a fish slice.Boil the fish stock until the liquid has reduce to one-third, strain and allow to cool. Flake the fish into 1cm in pieces, discarding any skin and bones. leave to cool. beat the egg yolk with the mustard in a bowl until creamy. Slowly add the oil, drop by drop and gradually beat in the strained fish stock. Whisk in the cream and season to taste. Stir in the chives and fold in the fish. Spoon into a serving dish, garnish with the olives and serve with a mixed salad.

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Posted by on October 20, 2011 in Italian foods, Salad


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Cucumber salad (Yam Taeng Kwa)

1 cucumber, peeled, seeded and chopped

1 tablespoon onion, minced

2 tablespoons dried, salted shrimps, pounded in to pieces

1 tablespoon granulated sugar

3 tablespoons lime juice

2 tablespoons fish sauce

8 lettuce leaves

2 tablespoons roasted peanuts, coarsely crushed

1/4 teaspoon dried red chilli flaked

Line a bowl with kitchen paper. Place the chopped cucumber in the bowl and gently squeeze out the moisture. Remove the paper and mix the cucumber with onion, dried shrimps and sugar. Sprinkle with lime juice and fish sauce.Toss gently. Line a dish with lettuce leaves and mound the cucumber mixture in the center. Sprinkle with peanuts and chilli flakes. Chill and serve.

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Posted by on July 15, 2011 in Salad, Thai foods


A Special Tomato Salad

About  1/2 a small loaf of crumbled stale bread

1 1/2 lb tomatoes, thinly sliced

Small handful of   fresh basil leaves, or fresh marjoram leaves or parsley , chopped

1 large Spanish onion, chopped small

french dressing

Nothing makes a tomato salad more delicious than the flavor of  fresh basil. This is a layered salad which should be served very cold.

put a layer of stale breadcrumbs in a salad bowl,then a layer of finely sliced tomatoes, then a sprinkling of chopped basil and then a thin layer of chopped onion. Repeat these layers until all the ingredients are used up ending with a layer of onion. Pour over a well seasoned french dressing and chill in the fridge before serving.






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Posted by on June 20, 2011 in Salad, Vegetarian