A salad can be warming too

A salad can be warming too

The weather may have started to become more on the wet and cold side than we experienced over the summer, but people are still enjoying the delights of a nice salad and you will still see a Saladette Counter in use in many restaurants and catering firms. If you are looking for something similar then pop along to www.fridgefreezerdirect.co.uk/commercial-refrigeration-brands/i-l/interlevin/interlevin-esa900-refrigerated-saladette-counter to see what they have to offer.

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There is a way to enjoy the healthy tastes of a salad but add some warmth for the colder days – the warm salad and here are some recipe ideas for you.

Warm Greens with Salmon
Instead of opting for your standard lettuce leaves to form the base of your salad take a look at the other leafy greens that are available such as kale and spinach and sauté these in a little oil and add some pepper and seasonings of your choice and serve them along with a griddled salmon fillet for a healthy, warm salad option.

Sweet Potato and Butternut Squash Salad
Serve yourself a nice bowl of your favourite greens whether these are lettuce leaves with a mixture of rocket and spinach and top them with some griddled or sautéed sweet potato and butternut squash pieces. You can add some balsamic vinegar to your dish or perhaps add a but of heat by drizzling with chilli oil or cooking the sweet potato and butternut squash in a paprika seasoned mixture.

Add some seeds
Regardless of the time of year adding some seeds to your salad gives an extra flavour and added dimension to your dish. These could be toasted pumpkin seeds or sesame seeds. The options are virtually endless. Seeds are incredibly good for your health and produce you with lots of nutrients that you may be lacking in your diet.


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Beetroot and Orange Salad
If you are in the mood for something a little more exotic, then you could make yourself a nice bowl of a roasted beetroot and orange salad with some nice sautéed greens along the side. You can also include cubes of butternut squash and if you like a bit of crunch in your salads then top it off with the seeds of your choice. This is one dish that betters with age so make yourself a batch to enjoy throughout the week.

So instead of reaching for your trusted bowl of soup this Christmas why not try a nice warm salad instead.

Potato Cheesecake

What You’ll Need

  • Graham Cracker-Pecan Crust
  • 2 cups finely crushed graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup finely chopped pecans
  • Filling
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 3 egg yolks
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup whipping cream
  • 1 1/2 cups sweet potatoes, mashed, about 3 medium sweet potatoes*
  • whipped cream, optional

How to Make It

  1. Preheat oven to 425 F.

Crust

  1. Combine the graham cracker crumbs, melted butter, and chopped pecans. Blend thoroughly and then press into a 10-inch springform pan.

Filling

  1. In a mixing bowl with an electric mixer, beat the cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Add the cream and well-mashed sweet potatoes and beat on medium speed  just until blended.
  2. Pour the batter into the prepared crust.
  1. Bake in the preheated 425 F oven for 15 minutes; lower heat to 275 F and bake for 1 hour longer. Turn heat off and leave the cheesecake in the oven to cool for several hours, or remove it from the oven and cool on a wire rack.
  2. Chill before serving and store leftovers in the refrigerator.
  3. Serve with sweetened whipped cream or caramel sauce and sprinkle with cinnamon sugar, if desired.
  4. *To cook the sweet potatoes, bring a medium saucepan of water to a boil. Peel the sweet potatoes and slice. Put them in the boiling water. Cover the pan and boil for about 20 minutes, or until very tender. Drain well and mash or puree.

Thai chicken with sugar snap peas & rice

Ingredients
  • 2 skinless chicken breasts
  • small pack coriander, chopped
  • pak choi, quartered
  • 175g sugar snap pea
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sweet chilli sauce
  • zest and juice 1 lime
  • 1 tbsp Thai green curry paste
  • 100g basmati rice
Method
  1. Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
  2. Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
  3. Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.

Cheeseburger Sliders Recipes

Ingredients:

1 Pound Ground Beef
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Package King’s Hawaiian Sweet Bread Rolls
6 Slices American Cheese
1/4 Cup Butter, Melted
1 Tsp. Sesame Seeds

Directions:

Carefully remove the rolls from the package without separating them.
Cut the sheet of rolls horizontally in half.
Place the bottom half in a baking sheet.
Cook the ground beef with the spices in a skillet until crumbly.
Spread ground beef evenly on top of the rolls.
Place the cheese slices over the ground beef.
Place the top of the rolls over the cheese.
Mix the sesame seeds with the melted butter and brush on top of the rolls.
Bake in 375 degree oven for 20 minutes.
Remove from oven and slice along the roll seams. Serve hot with ketchup for dipping.

If you want to freeze them or refrigerate leftovers place them in freezer safe containers. Microwave frozen sliders for 4-5 minutes. Microwave refrigerated sliders for 2 minutes.

yummy – Crispy prawns with wasabi mayo & sweet chilli pepper dip

Ingredients
  • egg
  • 100g potato flour (see tip, below)
  • 24 raw tiger prawns, de-veined and tail removed
  • 700ml groundnut oil, for fryingFor the wasabi mayo
  • 2 tsp wasabi powder
  • 6 tbsp mayonnaise
  • 2 pinches caster sugar For the sweet chilli pepper dip
  • 1 roasted red pepper from a jar, sliced
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice

Crispy Orange Beef recipes

Ingredients

Direction

  1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  3. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  4. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Salmon Sushi Roll

Ingredients

Directions

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Korean Clam Soup recipes

 INGREDIENTS
  • 12 little necked clams
  • 1 stalk green onion
  • 1 red pepper or jalapeño
  • 1 clove garlic
  • Salt
  • Black pepper
  • Water
COOKING DIRECTIONS
  1. Thoroughly wash and clean clam shells and remove any visibile sediments.
  2. In a large bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let it soak for at least 3 hours.
  3. Cut green onion into 1-inch long pieces.
  4. Cut red pepper or jalapeño into match stick sizes approximately 1-inch long.
  5. Mince garlic. Set all vegetables aside.
  6. Discard salt water and rinse clams once more. Put clams into a pot and add 6 cups of water.
  7. Bring pot to boil on high heat. When clam shells start to open, lower heat to medium.
  8. Add green onion, red pepper, and minced garlic.
  9. Season with salt and balck pepper, bring it to a boil once more. Serve hot.

Summer Almond Recipes

1. Almond and Soya Milk Smoothie

Serves: 4
Preparation time: 15 minutes
Cooking time: no cooking time

Ingredients:
Almond Flakes – 100g
Soya Milk – 750ml
Honey – 150g
Whole almonds – 350g
Banana – 200g

Method:
In a mixer jar, take whole almonds without skin, add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes.
Tip: Add a berry flavour as per availability to enhance flavour.

Nutrient Analysis:
Calories 3588
Protein 122g
Total fat 240.6g
Saturated 17.4g
Monounsaturated 144g
Polyunsaturated 56.6g
Carbohydrates 267.6g
Fibre 40.8g
Cholesterol 0mg
Sodium 440.7mg
Calcium 2154mg
Magnesium 1407.6mg
Potassium 4351mg
Vitamin E 118.5mg

2. Almond, oranges and Roast Pumpkin salad

Serves: 4
Preparation time: 50 minutes
Cooking time: no cooking time

Ingredients:
Pumpkin – 50g
Fresh Orange – 50g
Mixed Lettuce – 200g
Almond Flakes – 50g
Olive oil – 25g
Honey – 10g
Mustard – 10g
Almond paste – 20g
Balsamic vinegar – 20ml
Almond slivers toasted – 30g

Method:
Cut Pumpkin into wedges and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180 C.Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, honey, salt and almond paste, and balsamic. Blend it and keep it aside.

In a bowl mix all the ingredients, including lettuce, roasted pumpkin, then add dressing and plate it.Sprinkle with toasted almond slivers.

Nutrient Analysis:
Calories 853
Protein 24.3g
Total fat 70.7g
Saturated 6.9g
Monounsaturated 48.9g
Polyunsaturated 14g
Carbohydrates 39.7g
Fibre 10.4g
Cholesterol 0mg
Sodium 121mg
Calcium 356.2 mg
Magnesium 324.9mg
Potassium 817.8mg
Vitamin E 28.6mg

3. Almond and Peach relish

Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients:
Almonds whole – 400g
Peach – 350g
Sugar – 150g
Cinnamon – 1no.
Star anise �“ 1no.
Fresh red chili – 1no.
Balsamic Vinegar – 50ml

Method:
In a clean bowl, soak whole almonds in hot water and keep it for 15 minutes. Then remove the skin.On a clean chopping board cut peach in dices and keep it aside. Take fresh red chili, slit it and remove the seeds and keep it aside.

In a pan, put grain sugar and caramelize it add whole skinless almonds in it. When it is done add diced peach, cinnamon stick, star anise and slit chili in it and cook further.Add Balsamic vinegar in it and let it reduce.Add the blanched and peeled almonds and let it simmer for 20 minutes.

Yummy-Spicy Crab Stew

INGREDIENTS
  • 3-4 medium to large blue crabs (fresh or thawed)
  • 6 cups water
  • ¼ small radish
  • 1 small strip of sea kelp or dasima
  • 1 medium zucchini
  • 1 small onion (sliced)
  • 6 green and red chili peppers (sliced)
  • 2 stems green onion (3-4 cm strips)
  • 5 cloves of garlic (chopped)
  • 2 tbsp gochugaru, red chili pepper flakes
  • 1 tbsp gochujang, red chili pepper paste
  • 1 tbsp soy sauce
  • 1 tbsp roasted sesame seeds
  • Dash black pepper
  • Chrysanthemum leaves
  • Fresh pumpkin leaves (optional)
  • 1 tbsp soy bean paste (optional)
COOKING DIRECTIONS
  1. To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.
  2. Scrub crabs and cut into pieces. Cut off the mouth, gills and the end tips of legs and claws with scissors.
  3. When the stock boils, add gochugaru, gochujang, garlic and if desired, soy bean paste.
  4. Add the crabs and cook for 10 minutes with the cover closed.
  5. Add zucchini and onion, and cook for an additional 10 minutes, carefully monitoring the crab.
  6. When all shells turn bright orange, add green onion, green and red chili peppers, pumpkin leaves, sesame seeds and black pepper.
  7. Chrysanthemum leaves requires minimal cooking, so add this at the very end.
  8. Serve with white rice.