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This is a great way to use peeled chicken – the 2nd meal for 5 based on a roast chicken. You can use which ever ravioli you want and have to say – I did not make the ravioli. Luckily these are available fresh and …
One of these recipes I don’t quite know how to title. The fact is – there is no proper name. But it is the perfect example, of how to use left overs in a completely new dish…!! I while back, we had a huge bowl …
Ingredients
130 g finely sliced red cabbage (approximately 1/8 of a whole head)
100 g finely sliced kale
50 g mixed dry roasted nuts
100 g edamame beans
1 finely sliced carrot
1 diced avocado
Sauce
1 tsp whole grain mustard
1 tsp honey
2 tbsp freshly squeezed lemon juice (if you don’t have a lemon, use white whine vinegar or apple cider vinegar)
60 ml (4 tbsp) olive oil
Method
Rinse your greens and slice them as finely as you can. With your hands, give the cabbage and the kale a good massage. Roast the nuts in a dry frying pan until they start crackling. If you use hazle nuts, the skin will come off. Discard this. Roughly chop the nuts. Peal and dice the avocado. Add the edamame beans. Mix!
Whisk the ingredients of the sauce until it emulsifies. Add it to the salad and mix just before serving.
I love pears! We all love pears! But they are at their best when they are still a bit hard and crispy although the softer they get, the more sweet they turn. We had a left over pear in the fruit basket the other night …
I had some pears and apples in the fruit basket which had reached a state where they were too ripe and soft to be eaten – but rather than throwing it out, I decided to take one of the big pears and a few of the small apples and made a delicious sorbet. The more ripe, the better as fruit generally is more sweet when very ripe.
Ingredients
approximately 450 g pear and apple (or you can just do one or the other)
300 ml water (if just apples, add an extra 50 ml water as they are not quite as juicy)
120 g sugar
1 tsp vanilla sugar (or 1/2 tsp extract)
Method
Peel and finely chop the fruit. Boil the water and add the sugar and vanilla and boil until the sugar has dissolved. Add the fruit and cook until soft (approximately 15 minutes). Let it cool off a bit. Blend it.
When it has cooled off, add it to a plastic container and freeze it. The only catch to this recipe is the stirring. You will have to stir the sorbet every 1/2 hour in order to avoid it crystalizing. If you forget to stir it, blend it again and refreeze.
This is super easy and a great way to use “old” fruit. When serving, add a bit of chocolate sauce or grated chocolate and perhaps some chopped nuts.
It is so refreshing and tasty!
