Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Monday, 20 July 2015

Papaya Salad Recipe

Papaya Salad

Papaya grows fast and produces enough flowering and often fruiting at the same time - all year round. Currently, it can be found in nearly all tropical countries in the world. Brazil is one of the primary producers. Like all fruits, papaya is rich in macro and micronutrients, such as vitamins, minerals, fibre, and carbohydrates, and even considered a medicinal plant, which contain therapeutic bio-active substances and used long time as treatment for various organic conditions.

The papaya fruit is an extremely versatile and full of health benefits: 

1)The papaya has curative and healing properties that help in the reconstruction of skin cells, which can be applied to scratches, wounds and scars.
2)It serves as a natural anti-ageing cream, for its antioxidant action and can be used all over. Smashed and mixed crystal sugar, functions as a nutritional exfoliant.
3)It helps open clogged pores and fight acne and pimples.
4)It accelerates the healing of burns.
5)Shampoos with papaya or papain in its composition are excellent in controlling dandruff.
6)By having a low concentration of sodium, prevents fluid retention, improved skin hydration (and body as a whole).
7)Apply crushed papaya on the face reduces pimples and blemishes, and even out the skin tone (face and body).
8)Papaya wrinkled is also useful to moisturise dry or cracked heels.
9)It is also an aid in the treatment of skin mycoses.
10)The daily intake of papaya prevents hair loss and thinning. Strengthening the hair from the root and stimulating growth.


Papaya Carpaccio Salad

It's Summer, and we always indulge a bit more than we such in regards to food and drink and why not? Days of Summer in the UK are few far in between, on such occasions it's always good to have a backup plan, so not to spoil the rest of your fun. Rennie® is definitely in my bag when travelling and on my medicine kit in town.

Here is a deliciously easy and kind to your tummy dish, where papaya is the main ingredient. Full of goodness, fresh and perfect partner Summer treat for barbecues and outdoor gatherings.Always make sure the papaya is organic, i.e., without the use of pesticides. This is because this fruit is one of the highest absorption of poisons. Good hygiene is also essential so that consumption results in more benefits than harm.
Papaya  Salad Recipe

Papaya Salad Recipe

serves: 4
Ingredients
2 large papayas
100g San Daniele prosciutto
4 white peaches
100g seasonal ripe tomatoes, small
70g asparagus or green beans
100g blackberry
1 small red onion, very finely sliced
100g wild rocket
a few basil leaves
40ml olive oil
1 dessertspoon of honey
15ml berry vinegar
salt & pepper, to taste

slices of lime for decoration
100g yogurt curd + seaweed salt  + dried chilies to taste
 
Method:
1)Previous day:  by making the curd, use 150g Greek 0% fat yogurt. Hang the yogurt in a muslin cloth and let it drain over a bowl in the fridge overnight.
2)On the day: grill in a medium to high heat the asparagus and the white peaches for about 10 minutes. Reserve
3)Cut the papaya in half lengthwise. Remove the seeds with the help of a spoon.
4)Peel papaya with a sharp face, removing the skin evenly and taking care not to injure the pulp.
5)Slice lengthways evenly and as thinly as possible and place in a decorative manner on a serving plate.
6)Mix the yogurt curd with seaweed or any flavoured salt of preference and the chilli flakes. Reserve.
7)Mix the honey,  berry vinegar, salt and pepper in a small bowl. Reserve.
8)Add the ham, rocket, tomatoes, onions, the asparagus and blackberry to the papaya plate.
9)Place the yogurt curb in between the elements on the plate.
10)Sprinkle with the honey dressing, basil and slices of lime. Serve immediately.
Summer in a plate! 





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Papaya  Salad
Disclosure: This post is sponsored by Rennie® and written by me. All views, as usual, are my own.

Tuesday, 13 May 2014

Salpicão, Brazilian chicken salad





It’s the season of colourful rainbow, heirloom vegetables, fruits, plants and flowers, like tomatoes, melons, carrots, potatoes, and many more.  These beautiful ingredients are grown from seeds that are passed down from generation to generation, they rely on natural pollination from insects or the wind under traditional techniques. They are grown is small scale, making them a bit pricier; and they can be found at local farmers’ markets and some upmarket grocery stores.

Here I used the seasonal rainbow carrots to make a very tasty and filling Brazilian salad called Salpicão, chicken in the main ingredient and carrots are the supporting element of this dish. It is a must on the barbequere table. Carrots are crammed with a plethoda of nutrients, They are low in calories. carrots contain vitamin A and very healthy. Here’s a brief break-down of carrots benefits, I found on my reaseach:

  • Orange: Beta and alpha carotene pigment that promotes vitamin A production by the body, which is crucial for healthy eyes.
  • Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
  • Red: Lycopene and beta-carotene pigment. Lycopene is linked to lower risk of certain cancers, such as prostate cancer.
  • Yellow: Xanthophykks and lutein. Both are linked to better eye health and cancer prevention
  • White/light yellow: The nutrients comes from the fiber, which promotes healthy digestion.




Salpicão, Brazilian chicken and vegetable salad

(wheat, diary and gluten free*)


Serves 6-8 people
Cook time: 20 mins

Prep time: 30 mins




 

 Ingredients:
500g of poached chicken breasts, shredded
150g of cubed smoked ham
150g of corn kernels, cooked and cooled
150g of peas, frozen or fresh
150g of carrots, peeled and shredded, I used the seasonal rainbow carrots, please feel free to use a generic type of carrot.

1 red onion, finely sliced

1 small fennel, shredded (approx 100g)
1/3 cup of seedless raisins (a handful is more than enough)

1 green apple cores, peeled, diced

100ml of mayo, shop bought is fine
200ml of Greek yogurt
a handful of finely chopped spring onions
handful of chives , salt and pepper to taste
handful of parsley, finely chopped

1 pack of shoestring potatoes (it can be found in Brazilian and Portuguese shops)

method:

    1)Prep all ingredients. Poached the chicken in water, 5-6 peppercorns and a handful of rosemary, you can used any other flavouring you have or wish. Drain and leave it to cool for 10 mins, shred it. While the chicken is poaching prepare the rest of the ingredients.
2) In a large bowl mix very well the shredded chicken, ham, corn, peas, carrots, raisins, fennel, red onion, apple and season with a pinch of salt and pepper.

3)  In a separate bowl mix the mayo, yogurt, parsley, chives, spring onion. Add this sauce to the chicken mixture. Mix well.

4)    Add half a pack of the shoestring potatoes, into the mix.Test for season.

5)    Place all in a nice dish and decorate with the rest of shoestring potatoes.


Tips: 1) chicken: use left over roasted chicken, it tastes even better!

         2) corn and peas – canned and drained is okay to use too.

         3) * use vegan mayo and diary free yogurt


*Quick Vegan mayo:
¾ cup of soy milk
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
3/4 cup olive oil
Pinch of salt
Pinch of pepper

Combine soy milk, lemon juice and mustard in a blender or with a wand blender for about 30 seconds. While blending, slowly add in the oil until emulsified and it thickens. Add the salt and pepper and blend. Taste and adjust seasoning as needed.




Monday, 9 September 2013

Broad beans, beetroot and Quinoa Salad

The inspiration for this salad comes from Martin Morales Ceviche masterclass a few weeks ago. Read all about it here. Recently I was sent two packs of organic express quinoa, from Quinola. It takes 2 minutes to prepare. It's a easy, convenient and gluten-free, the ideal substitute for rice or pasta.

Broad Beans, beetroot and quinoa salad
Ingredients:
200gr cooked guinoa (I used the white & red pearls)
300gr of cooked broad beans
400gr of cooked and diced beetroot
2 red onion finely diced 
20gr of butter
1 tsp of spring onion finely diced
juice of 1 lime
2 garlic cloves, minced
salt and pepper to taste
4 tsp of olive oil  
chives to garnish 

Serves: 4
especial equipment: food rings 7cm dia by 7cm height.

Method:
1) start by making the beetroot sauce, sautee 1/2 red onion in a pan with the butter add the beetroots and cook further 10 mins. Place the beetroot and onion mix with 1 tsp of olive oil, 1/2 cup of water and salt and pepper to taste. Sieve. Reserve. 
2) mash the broad beans, mix with finely chopped spring onions,  some lime juice, 1 tsp of olive oil, salt and pepper to taste. Per portion: place the ring on a plate add the mashed broad beans mix firmly at the bottom of the ring.
3) mix the beetroot, red onions, salt and pepper to taste. Place a layer of this mix on top of the broad bean layer.
4) Mix the cooked guinoa with the 2 tsp of olive oil, garlic, rest of lime juice, salt and pepper to taste, chives finely chopped.  Place a good layer on top of the beetroot. press firmly. 
5) remove the rings, add the sauce to the plate and garnish with chives




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