Asian Slaw

Coleslaw is a good old favourite, particularly in the warmer months with BBQ's. As I love coleslaw and Asian, it interests me to mix the two - a little fusion? Here's my take....

Salad

• 1/4 Cabbage - thinly sliced
• 2 Carrots, grated
• 2 Spring Onions, thinly sliced
• 1 Granny Smith Apple, peeled, cored and grated
• 1/4 Red Capsicum, thinly sliced

Dressing

• 100ml Water
• 100 ml Sugar
• 1 Teaspoon Fish Sauce +/- to taste
• Pinch semi dried or fresh Ginger - grated
• Pinch semi dried or fresh chilli - finely chopped
• 1/2 clove finely diced Garlic

How to.....

For the salad, toss everything together in a bowl. I'm a lazy cook - I use my food processor to slice and grate everything, it means I get a more consistent mix.

For the dressing, place all ingredients into a saucepan and heat, gently, until all the sugar is dissolved, let it cool before pouring onto your salad.

Tips

• The dressing makes a great dipping sauce if you reduce it until its thick
• Adding snow pea sprouts and some roasted peanuts to your salad makes a lovely crispy change in flavour
• The dressing is not diabetic, or diet, friendly

Pictured above - with my Panko Crumbed Turkey Balls

Veggie Slice - or Confetti Slice for little ones!

A great lunch box filler. It's quick, easy, tasty and healthy.......

Ingredients:

• 2 cloves garlic
• 1/2 onion
• 1/4 red capsicum
• 2 small carrots
• 2 small zucchini
• 6 eggs
• 1 dollop cream
• 100 g Danish feta
• 100 g smokey bacon, I use Dorsongna
• Salt and pepper

How to?

I chop the garlic, onion and capsicum with the blades in my food processor, the put the grating disc in. The only thing hand chopped is the bacon. It's all put in a lightly oiled slice tin, beat the eggs and cream together, add salt and pepper, and pour over veggies and pat the lot down a bit - sloppy work! Break the feta up over the top and bake at 160 Celsius for 20 - 30 mins - only until the egg is just set. It's not as nice if the eggs are over cooked.

This recipe is highly adaptable, choosing different veggies, adding different spices or sauces (such as sweet chilli or BBQ) make it a whole new experience

Crispy Vegetarian Won Tons

This was a first round, so I only made a small mix that served two for a light lunch.

I truly love the delicate flavours of Asian cooking, and often put in my own twist. For me, cooking is something I do by using my senses - visual, smell, touch and instinct, therefore my measurements are approximate, and I encourage others to do the same.

 

Ingredients

• 1 clove garlic, grated
• 1 T young ginger, grated
• 1 shallot, finely sliced
• 1 baby corn, finely diced
• 1 T red capsicum, finely diced
• 1 T snow pea shoots, finely chopped
• 1/2 carrot, finely grated
• 1 t finely chopped coriander
• 1 1/2 t finely chopped mint
• Little dash of Mirin
• Little dash light soy sauce
• Pinch palm sugar
• 10 Won Ton Wrappers
• 1 egg, lightly beated for sealing Won Tons

How to?

Mix all filling ingredients in a bowl, top each wrapper with about 1 teaspoon of mix, and brush two edges of wrapper to glue together when folded into a triangle, when you fold them, be careful to squeeze all the air out!

Deep fry in hot oil, until golden and blistered - enjoy with a simple honey and soy dipping sauce.

Posted with Blogsy