The pears in this recipe were supposed to be roasted, but my oven was busy with the magnificent glazed ham so I ended up cooking the pears on the stove top. If you were to roast it – it would be for 20 mins at 200 Deg C.
- 4 Pears cored and each half cut into thirds
- 60 g butter
- 1/4 cup brown sugar
- 2 tbsp honey
- Bag of mixed leaves or rocket
- 1/2 punnet cherry tomatoes
- shavings of Parmesan Cheese
- Handful of Crushed walnuts
- 2 Lemons
- 1/4 cup Olive Oil
- 1 tsp dijon mustard
Once pears are cut toss it in lemon juice to avoid pears turning brown. In a large saucepan melt butter, add sugar and honey. Once the sugar has melted, add pears and mix well so each pear is coated. Cook for 20-25 mins on low heat turning pears every 5 mins. The pears should be caramelised but still crunchy. Prepare vinaigrette by combining olive oil, lemon juice and dijon mustard, season to taste. On a large platter place rocket tossed in vinaigrette, cherry tomatoes and pears. Top with shaved parmesan and crushed walnuts.
This a really quick and easy pasta salad, and can be eaten on its own as a meal – warm or cold.
- 250 g Penne or Farfelle Pasta
- 1 Can Four Bean Mix
- 1 Can Corn Kernels
- 1 bottle Paul Newman’s Ranch Dressing
- I Stem of Broccoli
- 1 Bunch Asparagus
Drain Four Bean and Corn Kernels. Cook Pasta. Steam Broccoli and Asparagus. In a bowl add pasta, beans, corn kernels and 2/3 bottle of ranch dressing and mix. Add broccoli and asparagus and give it another gentle mix, season to taste and Serve.
My friend introduced me to this recipe. It is a gorgeous salad. The original recipe is from Lambs, ears and honey. I changed some of the ingredients and quantities once again because I just cannot help myself. The end result was delicious. Oh and I promise my photos will get better with practice.
- 2 x 400gm cans chick peas drained, rinsed & strained
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
- Juice of 1 fresh lemon
- 70 ml olive oil
- 2 Tbsp soy sauce
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 Tbsp ground cinnamon
- Baby spinach leaves
- ¼ cup chopped parsley
- 200-300 grams Greek-style yoghurt
- Pomegranate molasses
- 1/2 Pomegranate
Combine chick peas, onions, garlic, cranberries , spices and olive oil, lemon juice and soy sauce, 1/2 of the chopped parsley in a large bowl. Mix and leave in the fridge to marinate for several hours. Before serving pop pomegranate seeds into the mixture, toss. Serve with baby spinach leaves, pile the chick peas on the leaves, then dollop the yoghurt on top. Drizzle generously with pomegranate molasses then sprinkle with remaining parsley.