Recipe: Watermelon Salad with Olives, Feta and Cucumber

This recipe was given to me by my dietician Susie Burrell who prefers low carb low maintenance types of cooking. I had it for lunch yesterday (along with tuna and corn thins) and it was great. The dressing doesn't look like much but you don't need extra because of the moisture in the olives and watermelon.
I gave this to Mr R. last night and he even said he could take this to work for lunch - that can't be right I think I'll have to get my hearing checked.
For the lactose freebies - you can get lactose free feta - I got an organic one from Whole Foods but also saw it in Coles.

Serves 4
- 4 cups watermelon, diced
- 12 black olives, pitted
- 100 g feta, crumbled or chopped
- 1 small red onion, thinly sliced
- 2 Lebanese cucumbers, sliced
Dressing
- 2 tsp red wine vinegar
- 2 tsp extra virgin olive oil

1. Toss all ingredients
2. Eat

:)

Recipe: Chargrilled Cuttlefish Salad with Beans, Tomato and Pesto

Sometimes Delicious Magazine publishes recipes that are easy to prepare, with ingredients that are easy to find, and not expensive. This is one - and Superman made it!
It was chosen for tonight's dinner as it is low carb and of course gluten and lactose friendly. I'm getting weighed in later in the week by my dietician Susie and I gotsta be svelte!
We used calamari - our local fishmonger looked at Superman blankly when he asked for cuttlefish. We also used Roma tomatoes that we roasted - fresh from one of my customer's farm : D
To learn how to clean squid, google it or look here http://www.youtube.com/watch?v=1fdPl777Ji0&feature=related

Recipe: Grilled Cuttlefish with Beans, Tomato and Pesto
Serves 4

• 400 g cuttlefish tubes, cleaned
• 1/4 cup (60 mL) EVOO
• 200 g green beans, trimmed
• 400 g can cannellini beans, rinsed & drained
• 1/2 red onion, thinly sliced
• 250 g cherry tomatoes, halved
• 1 tsp caster sugar
• 2 tbs lemon juice
• 1/4 cup (65 g) good quality basil pesto
• small basil leaves to serve

1. Cut cuttlefish tubes along one side and open out
2. Using sharp knife, lightly score the inside surface in fine criss-cross pattern
3. Place cuttlefish in a bowl; season and drizzle with 1 tbs of oil
4. Blanch green beans in boiling, salted water for 2 mins or until tender, then drain and refresh
5. Place in a bowl with the cannellini beans, onion and cherry tomatoes and then season
6. Char-grill the cuttlefish for 1 min either side until lightly charred and just cooked through
7. Halve, then place in a bowl and toss with pesto
8. To serve, arrange the bean salad on plates then top with cuttlefish and basil leaves

Recipe: Teresa Cutter's Prawn Cocktail

This recipe was created by Teresa Cutter (www.teresacutter.com.au) who is an organic, gluten free chef from Avalon on the Northern Beaches. I discovered her via my wonderful dietician Susie Burrell (http://www.susieburrell.com.au) .
I have made this a handful of times now, always when Superman is at work; there is no way he would eat it, what with it having coriander and mint in it. It is just awesome, so light, healthy and delicious. I make it as a salad, increasing the volume of lettuce and cucumber. I also grill corn to go in it to increase the carbohydrate and make it a meal.
This can be found in the original here: http://www.teresacutter.com/2011/11/my-prawn-cocktail/

Teresa Cutter's Prawn Cocktail
Serves 4

Ingredients:


400 g prawns, cooked and peeled
1 Lebanese cucumber sliced
125 g  (1/2  punnet ) cherry tomatoes, halved
1 avocado,  diced
2 tablespoons, mint chopped
2 tablespoons, coriander or Thai basil, chopped
2 spring onions, sliced
juice from 2 limes
2 teaspoons honey
2 tablespoons fish sauce
1 clove garlic, smashed
1 teaspoon grated fresh ginger
baby lettuce leaves


- mix together prawns, cucumber, tomatoes, avocado, mint, coriander, lettuce and spring onions in a bowl
- whisk together lime juice, honey, gish sauce, garlic, ginger in a separate bowl
- mix contents of both bowls together. serve in bowls :)

Recipe: Sweet and Spicy Coleslaw

This is another addition to my Christmas lunch because I just recently got this book for my birthday.. Thanks Mr R.! Indulge by Rowie Dillon - completely gluten free cook book.
Superman is going to have to shred the cabbage, last time I was let loose with the cutter I sliced off part of my thumb :p


Sweet and Spicy Coleslaw
Serves 4

250 g red cabbage, finely shredded
250 g green cabbage, finely shredded
2 carrots, peeled and grated
1 white onion, grated

Dressing
1/4 cup whole egg mayonnaise (S&W is gf)
1 tbs Dijon mustard (Masterfoods is gf)
2 tsps apple cider vinegar
1 tbs caster sugar
1/2 tsp black pepper
1/4 tsp cayenne pepper

Combine cabbages, carrot and onion in a large bowl.
For the dressing, whisk together mayonnaise, mustard, vinegar, sugar and peppers.
Add dressing to the slaw and toss. Cover and leave in fridge for at least 2 hours to allow flavours to develop. Toss slaw again before serving.

Enjoy

Recipe: Anglo Asian Lamb Salad

This is a favourite in our house, and has become a staple in many of our friends' homes too. It can be made gluten and lactose free, healthy, and although salads can sometimes be Superman's kryptonite - he actually eats this!

This recipe is from Nigella Lawson's Nigella Express; it can also be found online (see link below).


Anglo-Asian Lamb Salad
Serves: 2 as main course

• garlic oil
• 1 lamb sirloin, approx. 250g
• 1 packet baby salad leaves
• 3 tbs chopped mint

Dressing:

• 2 tbs fish sauce
• 1 tbs redcurrant jelly
• 2 tbs rice vinegar
• 1 tsp soy sauce (gf)
• 1/4 tsp crushed chilli
• 1 spring onion, finely sliced

 Method:

• Heat the oil in a pan; cook the lamb for 5 minutes on one side, and 2 1/2 minutes on the other.
• Wrap the meat in foil, making a tightly sealed parcel, and let it rest for about 5 minutes.
• In a medium-sized bowl, whisk together the dressing ingredients.
• Open the foil parcel, and empty the meat juices into the dressing. Cut the lamb into very fine slices or strips and add them too; the acid in the dressing will cook the lamb a little more while it steeps. If the meat is not rare, I'd leave it for just a short time, but for a longer time if it seems undercooked.
• Divide the salad leaves between plates and then arrange the soused lamb with the dressing over each one. Finally scatter the chopped mint on top.

http://www.nigella.com/recipes/view/anglo-asian-lamb-salad-39