Trying to find a meal that my whole family eats is a thankless task yet I have struck gold with this simple recipe. Continue reading
Tag Archives: healthy
The perfect Christmas Day salad: macadamia, salmon and Asian cabbage
14 Dec
The weather is warming up here in Sydney, which means picnics and barbecues are the mainstays of eating. We Sydney-siders love a chance to eat in the great outdoors, whether its on a towel at the beach, on a friend`s verandah or in the park. Summer is when Sydney is at its showy-off best: hot days, blue skies, balmy nights when the sun takes forever to set, festivals, long days at the beach…
Reading this, you wouldn’t actually realize that summer is my least favourite season. The heat and I are enemies. I only have to look out the window on a summer day and I am burnt. My Anglo Celtic skin demands broad-brimmed hats, long sleeves, SPF 50-plus and shade. Give me a shady spot with a tall glass of something cool and spiked and a slightly breeze and I am happy.
The best part about summer is eating fresh, healthy food. As a pescetarian of some 25 years it is the perfect opportunity to indulge in salad with a protein hit.
This salad is the perfect meal or side dish for Christmas Day – it has crunch, luxury items like macadamia nuts, greenery, and some protein. It takes minutes to throw together but looks and tastes amazing.
It would also be a perfect Boxing Day meal, an ideal antidote to the previous day`s eatfest.
I recommend assembling this salad right before serving so it doesn’t wilt – you really want the crunch of the cabbage leaves. This salad serves 4 so feel free to multiply it to serve the number of guests on Christmas Day. I always serve salad dressing on the side rather than pouring it over.
GATHER:
One Chinese cabbage (wombok) shredded finely
Two packets hot smoked salmon, roughly broken up – I prefer the pepper fillets
One bunch flat leaf parsely, leaves removed and stems discarded
300 grams roasted macadamias
freshly ground sea salt and black pepper
dressing:
¼ cup extra virgin olive oil
¼ cup lemon juice
2 teaspoons minced garlic
LET`S GET TO IT:
Place all ingredients, except the dressing, in large salad bowl and toss. Serve with dressing on the side.
Dressing: place all ingredients into a glass jar with screw top lid and shake until combined. Place in glass serving jug. If making dressing in advance remove from fridge about 20 minutes before serving.
Blueberry bircher muesli
10 Aug
The Hungry Dad loves bircher muesli for breakfast but doesn’t love paying the $18 or so that fancy Sydney cafes charge for it. For years we’ve been making it at home and it is so cheap to make that I am shocked at how much it goes for at cafes. Continue reading
Easy tabouli salad
30 May
Growing up, my mum used to make tabouli all the time for picnics and barbecues. The suburb where I grew up was all white bread and vegemite so this salad was an exotic addition. Continue reading
Eggplant parmigiana
4 May
So, here’s some exciting news – next week I am teaching a vegetarian cooking class at our local college! It will be the first time I have taught anyone anything in a formal setting so I am excited slash nervous. Not only that – the class has sold out! No pressure, then… Continue reading
Dippity-doo-dah, dippity-eh [in praise of dip]
4 Feb
Apparently dip is now included in the food pyramid as a must-eat food. How else to explain the six tubs of dip in my fridge? This isn’t in the lead-up to a party and doesn’t include the jars of olive tapenade, pesto, soft goats cheese designed [in my humble opinion] for dipping and so on. This is just standard in my fridge. And of course all six were duplicates and of course, all six were open. Hommous, tatziki and beeetroot dips are used at The Hungry Mum’s casa for spreading on sandwiches in lieu of butter [sometimes just as a sandwich filling, for the junior members], for dunking celery in [no double dipping, natch] and funnily enough, as a dip for water crackers. Whenever entertaining the under six set at our shindigs a platter of hommous and crackers is the norm and I find children who would normally turn their gorgeous little button noses up at anything remotely exotic [see hommous] can’t get enough of the nutty, creamy dip. It also packs a protein punch, so what’s not to love?
A simple sandwich brings happiness
30 JanThis is my first post on thehungrymum so if you’re reading this – thanks! Hopefully you’ll stick around. I know from extensive blog reading that short’n’sweet is definietly the way to go so that’s going to be my mantra.
Today I hit the gym for the first time in years. Literally, the most exercise I’ve done in the past two years is unpacking groceries. Biggest surprise about gym world: it didn’t completely suck [and trust me, I despise exercising].
After all that sweating I decided a healthy lunch was in order so I made a yummy sandwich using Greek pitta bread. If you’ve never tried this bread stop reading now and track it down. Some delis and supermarkets store it in the chilled section as it keeps the bread fresher. Sidenote: this bread, fried with a smidge of olive oil, is divine when served warm with dips.
On a piece of swoon-worthy Greek pitta I spread beetroot dip [so lush], canned chickpeas [drained & rinsed], zucchini peeled into ribbons and a hint of tasty cheese. I meant to take a photo after a few bites to upload but didn’t get the chance [ahem].
I love trying new sandwich combinations but give me a wrap as my bread of choice any day.
What do you love on a sandwich?
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