Hello folks! I apologize that I didn't get this post out last weekend but my Internet was down. I couldn't get any surfing or posting or email done at all. So, that put me off by a week but I don't think you will be disappointed. This post is about my favourite salad of all time and of course, a dessert to follow. Both dishes are from my very own kitchen, are full of flavourful ingredients and sure to please.
The salad is easy and delicious. To begin with, cook 1/2 cup of quinoa to package instructions. After it's cooled off a bit, put it in a large bowl with a pint of cherry tomatoes, a small handful of basil leaves, two large handfuls of Arugula (Rocket) leaves, 1/4 to 1/2 cup of sliced olives, two tablespoons of capers and some crumbled feta.
Top that with a dressing made of the juice of 1/2 of a lemon, one tablespoon of olive oil and salt/pepper to taste. Toss and serve with additional lemon wedges.
Doesn't that just look delicious? It's so easy and very very good... Try it and let me know how you like it.
Anyone who knows me, knows that I just love dessert. It is the finishing touch to a lovely meal and the next dish fits that description beautifully.
This is a tapioca pudding that I just cannot get enough of. It is beautiful by itself but topped with sliced bananas that have sugar caramelized on top just seals the deal for me. This recipe actually makes enough for a comfortable six servings in ramekins but as you can see, I've put it all in two large bowls to serve a crowd from.
To begin with, add 1/2 cup of small pearl tapioca (not instant), five cups of milk (or two cans coconut milk and a can of water, if you like more of a tropical flavour), 1/2 teaspoon of salt, one piece of whole cinnamon, 2-4 whole cloves, and two pieces of star anise to a medium saucepan and bring to a boil. Reduce the heat to medium and stir frequently to prevent sticking.
Stir in 1/2 cup of granulated sugar (or 1/4 cup of agave nectar) and reduce the heat to medium-low and simmer for approximately 20 to 25 minutes. Stir frequently until the pudding has thickened and the tapioca pearls are completely translucent.
Remove the pudding from the heat and stir in 1 teaspoon of vanilla bean paste. Remove the cinnamon, cloves, and star anise then spoon the pudding into ramekins for individual servings or larger bowls to serve a group.
Using a kitchen torch, melt the sugar into a crispy caramel topping. Serve cold.
Please dear reader, let me know if you make either of these dishes and how you liked it. I am always interested in how my concoctions are received. Bon Apetit!
Recipes:
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| I cut multi-coloured olives from around their seeds. |
Top that with a dressing made of the juice of 1/2 of a lemon, one tablespoon of olive oil and salt/pepper to taste. Toss and serve with additional lemon wedges.
Doesn't that just look delicious? It's so easy and very very good... Try it and let me know how you like it.
Dessert Anyone?
Anyone who knows me, knows that I just love dessert. It is the finishing touch to a lovely meal and the next dish fits that description beautifully.
This is a tapioca pudding that I just cannot get enough of. It is beautiful by itself but topped with sliced bananas that have sugar caramelized on top just seals the deal for me. This recipe actually makes enough for a comfortable six servings in ramekins but as you can see, I've put it all in two large bowls to serve a crowd from.
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| The little black dots are from the vanilla bean paste. Real vanilla adds a beautiful flavor to this dish. |
To begin with, add 1/2 cup of small pearl tapioca (not instant), five cups of milk (or two cans coconut milk and a can of water, if you like more of a tropical flavour), 1/2 teaspoon of salt, one piece of whole cinnamon, 2-4 whole cloves, and two pieces of star anise to a medium saucepan and bring to a boil. Reduce the heat to medium and stir frequently to prevent sticking.
Stir in 1/2 cup of granulated sugar (or 1/4 cup of agave nectar) and reduce the heat to medium-low and simmer for approximately 20 to 25 minutes. Stir frequently until the pudding has thickened and the tapioca pearls are completely translucent.
Remove the pudding from the heat and stir in 1 teaspoon of vanilla bean paste. Remove the cinnamon, cloves, and star anise then spoon the pudding into ramekins for individual servings or larger bowls to serve a group.
Chill covered in the refrigerator for at least 2 hours prior to adding the bananas.
Just before serving, top the pudding with a shallow layer of ripe banana slices and sprinkle a small amount of granulated sugar on top. Be sure to spread the sugar as evenly as possible.
Using a kitchen torch, melt the sugar into a crispy caramel topping. Serve cold.
Please dear reader, let me know if you make either of these dishes and how you liked it. I am always interested in how my concoctions are received. Bon Apetit!
Recipes:
Rebecca's Fantastic Salad
one pint of cherry tomatoes
small handful of basil leaves
1/2 cup quinoa grains
2 large handfuls of arugula (rocket) leaves
1/4 - 1/2 cup olives, sliced
2 TBSP capers, drained
100 g. feta cheese, crumbled
Dressing
juice of 1/2 lemon
1 TBSP extra virgin olive oil
salt/pepper to taste
Rebecca's Banana Tapioca Pudding
5 cups whole milk (or 2 13.5 oz cans coconut milk & 1 can water)
1/2 cup small pearl tapioca (NOT instant)
1/2 tsp salt
1/2 cup granulated sugar (or 1/4 cup light agave nectar)
1 piece of whole cinnamon
2-4 cloves
2 small pieces of star anise
1 tsp vanilla bean paste (or vanilla extract)
2 ripe bananas
2-3 TBSP granulated sugar for camamelizing
