Friday, July 25, 2008

Celery and Zucchini Salad

Eaten with fresh, crusty bread this easy salad, with its crunchy celery, juicy red tomatoes and aromatic basil, makes a delicious healthy meal or snack, especially for vegetarians. Recipe serves 4.

Ingredients:

10 ounces (300 g) celery
5 ounces (150 g) zucchini
7 ounces (200 g) tomatoes
12 kalamata olives
5 ounces (150 g) feta cheese
2-3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste

Method:

1. Wash the celery and cut into fine strips. Wash the zucchini and tomatoes and cut into thin slices. Place in a bowl.
2. Cut feta cheese into cubes. Add feta cheese, olives and basil to the bowl. Mix.
3. Combine vinegar, olive oil, salt and pepper. Pour over salad and toss. Refrigerate before serving.

Blackberry and Apple Pie


This easy and traditional fruit pie uses fresh blackberries with apple slices for a delicious dessert or treat. Recipe serves 4.

Ingredients:

1 1/2 cups all-purpose (plain) flour
3 ounces (90 g) unsalted butter, chilled and diced
4 teaspoons caster sugar
Filling:
8 ounces (250 g) blackberries
3 cooking apples, peeled, cored and sliced
1/2 cup white sugar
Milk, to glaze
Caster sugar, to sprinkle

Method:

1. Sift the flour into a large mixing bowl. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
2. Sprinkle 1/4 cup chilled water over the mixture and, with a round-bladed knife, mix to a firm dough. If necessary, add a little more water, and compress the mixture into a firm dough with a clean cold hand.
3. On a lightly floured surface, shape the dough into a disc. Wrap in greaseproof paper and chill for at least 15 minutes. Preheat the oven to 440 degrees F (220 degrees C).
4. Layer the prepared fruit and sugar in a 1 quart (litre) deep, round or oval pie dish. Brush the rim of the dish with cold water.
5. Roll out the dough 1 inch (2 cm) larger than the top of the pie dish. Cut a 1 inch (2 cm) strip from the edge of the dough. Fit the strip on the rim of the dish, pressing it down firmly. Brush this pastry rim with more cold water. Place the remaining pastry over the pie dish. Press around the edge to seal to the pastry rim. Trim, flake and flute edge with a knife. Make 2 steam slits at opposite edges. Use remaining pastry to decorate. Brush with milk and sprinkle with sugar.
6. Bake for 10 minutes, then reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 25-50 minutes, until crisp and golden. Serve hot with cream or custard.

Garlic French Beans

A deliciously Gallic - as well as garlic - way of serving green French beans (also known as string-less or crawler beans) as a side dish. Recipe serves 6.

Ingredients:

1 pound (500 g) French beans
1 clove garlic, finely chopped or pressed
2 teaspoons extra virgin olive oil
Pepper to taste

Method:

1. Wash, top and tail beans.
2. Plunge into lots of boiling water and cook on rapid boil for 5-6 minutes. (They should still be crunchy but not taste raw).
3. Drain and plunge them immediately into cold water. Drain again.
4. In same pan, over low heat, stir garlic into olive oil for 30 seconds.
5. Stir in beans until they are well coated with the oil and the garlic. Season to taste and serve.