Welcome dear readers to this penultimate edition of Bhabi’s Corner 2025. We are in the season of longer days and brighter skies so our kitchens too should have a bit of lightness and freshness. Although the weather has been rather moody, with bursts of rain and the occasional chill, there is no reason why we can’t bring some lightness and sunshine to our tables. This edition then, celebrates the simple joys of salads… crisp and light, yet satisfying. As we prepare to wrap up the year, we will be bringing you our Christmas edition soon, filled with festive flair and a sprinkle of Bhabi’s warmth, to end the year on a joyful note. Until then, enjoy these refreshing bites. See you soon in our festive finale!!
15 prawns, 1 tsp salt
1 fresh chilli (finely chopped)
1 small red pepper (cubed)
1 small yellow pepper (cubed)
1 carrot (julienned)
1 avocado (cubed), A few black olives
Method
- Place the prawns in water and add some salt. Steam for ± 5 min
- Cool and shell prawns
- Fry prawns in olive oil and chill
- Mix all ingredients together in mixing bowl
- Drizzle with salad dressing before serving
Dressing
3 Tbs Olive oil, 2 Tbs lemon juice , 1 tsp mustard, 1 tsp honey, 1 tsp sugar
1 tsp fresh parsley (chopped fine)
Method
Blend all ingredients together and drizzle over prawn salad.
1 crisp lettuce, 1 tin tuna (drained)
1 small tomato (finely chopped)
100gr cucumber (finely diced)
100gr pineapple (finely diced)
1 small onion (finely chopped)
1 green chillie (optional)
½ cup mayonnaise, salt to taste
1 tsp freshly ground black pepper
Method
Combine all ingredients. Enjoy served on rye or whole wheat bread, as a light meal.
100g dried flat rice noodles
1 lime, juiced ·1 shallot, finely chopped
1 small red chilli, deseeded if you prefer less heat and finely chopped
1 tbsp soy sauce ·½ tbsp crispy chilli oil
½ tbsp sesame oil ·pinch of sugar
1 whole cucumber, cut in half & deseeded
½ small watermelon, skin and seeds removed, 500g flesh cut into chunks
small handful of mint, leaves picked and finely chopped
25g roasted peanuts, roughly chopped
Method
Cook the noodles following pack instructions, drain and rinse under cold water so they don’t stick. Mix the lime juice and shallot in a large bowl with a pinch of salt and set aside for 5 mins. Mix in the red chilli, soy sauce, chilli oil, sesame oil and sugar. Set aside for 5 mins. Roughly slice the cucumber and tip into the bowl along with cooked noodles, watermelon and mint. Toss well to combine and serve with the peanuts scattered over the top.
1 tin baked beans, 1 tin butter beans
1 tin sugar beans or kidney beans
1 medium onion (finely sliced)
1 green pepper (deseeded and cubed)
1 green apple (cored & cut into cubes)
Coriander leaves, 1tsp crushed garlic
2 green chillies (to taste) 1 or 2
½ cup lemon juice, Salt to taste
2 tbsps. brown vinegar
½ tsp brown sugar
Fresh black pepper, mint to garnish
Method
Mix beans in salad bowl
Add sliced onion ·Liquidize all other ingredients excluding mint and black pepper
Fold liquidized ingredients into the beans and grind pepper on top
Garnish with mint leaves ·Enjoy.
1 medium ripe avocado, peeled
1 medium banana, peeled,
quartered and frozen, 1 cup milk
2 tablespoons honey (optional)
Method
- Place all ingredients in a blender; cover and process until blended.
- Serve chilled.
1 large mango cut into cubes,
·1/2 cup full-fat yogurt
1/2 cup full cream milk
1/4 tsp. cardamom/elachie ·pinch saffron
1 tsp. honey (can add more to taste)
6 ice-cubes
Method
- Add the mango to a blender and blend until smooth
- Add the yogurt, milk, cardamom, honey and ice-cubes and blend
- Pour into serving glasses and garnish with saffron
- Refrigerate until ready to serve
*. You can reduce the amount of yogurt and add some milk if you prefer
**. Greek yogurt or double cream yogurt can also be used and you can add some cream if you wish.