Welcome to this October edition of Bhabi’s Corner, dear readers. We have been experiencing a few overcast, slightly chilly days…but summer is definitely here and the
season calls for light food. Let’s think crisp salads like the feta, cranberry salad or ice cold smoothies like the frozen pineapple smoothie. So, whether the clouds drift back or the sun blazes on, these fresh salads and sippable smoothies will keep that summer feeling on your plate… cool and fuss-free. Here’s to long, bright, cheery days, delicious plates and happy cooking with Bhabi’s.
Roasted Broccoli, Feta and Cranberry Salad
·700 gram broccoli broken into small florets
·3 tbsp olive oil ·2 teaspoon garlic minced
·2 teaspoon chilli flakes
·1 teaspoon salt ·1/2 tsp pepper
Salad
·1 small red onion thinly sliced
·2 apples cored and chopped
·2 carrots grated ·1/2 cup feta crumbled
·1/2 cup dried cranberries
·1/2 cup roasted almonds or pecan nuts
Salad Dressing
·3/4 cup mayonnaise ·1/4 cup sour cream
·2 tablespoon honey ·2 tablespoon fresh lemon juice
Method
·Preheat the oven to 180 degrees Celsius. Mix the olive oil, chilli flakes, garlic, salt and pepper together, in a large bowl. Toss the broccoli in and mix well, ensuring everything is well coated. Spread on a lined baking sheet and roast in the oven for 30 minutes or until broccoli is tender and slightly charred. Remove from the oven and set aside.
·Whisk the ingredients for the salad dressing in a small bowl and refrigerate
·Chop the apple & grate the carrot. Thinly slice the onion. Transfer the ingredients into a salad bowl together with the broccoli, pecan nuts and cranberries. Add the salad dressing to the salad and toss to combine.
Easy Pasta Salad
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana
peppers, optional
1 cup halved mixed olives
1 cup grated parmesan cheese
1 cup fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
Method
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cooking time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained & rinsed pasta to the dressing & mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes.
Rosemary Salmon and Veggies
4 portions salmon fillets
2 tablespoons melted coconut oil / olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4
teaspoon dried rosemary, crushed
1 garlic clove, minced, 1/2 teaspoon salt
Fresh asparagus, trimmed
1 medium red pepper, cut into 2.5cm pieces
1/4 teaspoon pepper, Lemon wedges
Method
- Preheat oven to 400°. Place salmon in a greased baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat.
Arrange around salmon in pan; sprinkle with pepper. - Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges
Strawberry Lassi
·1&1/2 cups chopped strawberries
·1 cup greek yogurt or
double cream yogurt
·1 cup milk ·1/8 tsp cardamom
·1-2 tsp rose water ·1 tbsp honey
Method
·Place all the ingredients in a blender and blend until smooth and creamy
·If you want a thinner consistency add more milk. Adjust the amount of cardamom and rose water according to your taste ·Serve immediately
Notes
·You can use sugar or any other sweetener of your choice instead of honey
·The amount of cardamom and rose water can be adjusted according to your taste
·The higher the fat content in your yogurt and milk the creamier the lassi will be.
Frozen Pineapple Smoothies
1-1/2 cups milk, 2 cups frozen cubed pineapple
1 medium banana, peeled, quartered and frozen
Honey, optional
Method
Place the first 3 ingredients in a
blender; cover and process until blended.
If desired, add honey to taste