This coleslaw is brimming with goodness and fat free. She used only the red cabbage and pineapple pieces and if that's all you have on hand it will taste good
 Add a couple of tablespoons of the vinaigretteand gently mix together with some tongs. Cook the broccoli and broccoflower, if using, in boiling salted water for just a few minutes, just cooked but still with a little crunch
handfuls of saladgreens. Here in New Zealand, however, we don't get a great deal of choice - the chillies we usually see are generally long and skinny, they come in red or green, and occasionally orange, and are usually not very hot
Served over Kumara and Pumpkin Mash and lightly fried greens finished with a splash of redwine vinegar, this meal was one that the entire family enjoyed and will be a new favourite on our list of go to meals
Next add the baby spinach which I quickly wilted in the wok with some butter, salt and garlic. This is the first time I have made a beef redwine jus and it was damn good
Serve with toasted bread or tossed through pasta. Bring the heat up and add the redwine. When the liquid has reduced by half add the capers and pureed tomato
In a large bowl, arrange saladingredients (reserving the seeds for the top), drizzle with dressing, lightly toss to combine ingredientsand sprinkle with the toasted pumpkin seeds
a lemon - yes, one lemon left in the fruit bowl. I expected to find some kind of salad recipe, but was delighted to come across this chicken recipe that also required a few other things I was keen to use up from the fridge and freezer
To make the salsa dice all ingredients about the same size, grate in garlic, pour on oil ,squeeze on lime and season then stir it all together and TASTE
Season the shanks generously with salt and pepper. Lamb shanks in redwineLamb shanks in redwine, cooked slowly in the oven until the meat falls off the bone, served with crusty sourdough bread or mashed potatoes to mop up the juices…
Some of you might recall that when I put up last week's post for this fabulous Salmon with Mango, Edamame & Pink GrapefruitSalad, I was waxing lyrical about the latest summer issue of Donna Hay magazine
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