Health & Fitness
1. Fresh Corn Salad Recipe
2 ears of corn, Shucked
2 tbsp finely chopped onion
1 large tomato, finely chopped
2 green chillies, chopped
Juice from 1/2 lemon
salt to taste
2 tbsp chopped cilantro
Cut the kernals off the cob.
Take the corn kernels in a bowl.
Add onions, tomato, green chillies, cilantro, salt and lemon juice.
Mix well & Serve immediately.
2. Three Bean Salad
1/4 cup boiled kidney beans (rajma)
1/2 cup boiled chick peas (kabuli chana)
cup boiled butter beans (lima beans or pavta)
2 spring onions, finely chopped
1 tomato, deseeded and cut into small cubes
1/4 cup mozzarella cheese or cheese, cut into 12 mm. (1/2") cubes
1 cup iceberg lettuce, torn into pieces
To be mixed into a dressing
1 1/2 tablespoons tomato puree
3 tablespoons olive oil
1/4 teaspoon dried oregano
salt and freshly ground pepper to taste
Combine all the ingredients except the dressing in a salad bowl.
Toss well & Chill for at least 2 to 3 hours.
Just before serving, toss the dressing in the salad and serve immediately.
3. Broccoli, Potato soup.
2 tablespoons oil
1 onion, chopped
2 cloves garlic, minced
1 3/4 broccoli, thick stems peeled and diced (about 2 cups),
tops cut into small florets (about 1 quart)
1 1/2 potatoes , peeled and cut into 1/2-inch cubes
3 cups vegetable stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
In a large pan, add oil over a moderately low flame. Add the onion; cook and stirring occasionally, until it’s translucent, for about 5 minutes.
Add the garlic, broccoli stems, potatoes, veg stock, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir the soup and serve.
Great for lunch or a summer picnic
One large garlic clove, minced
Salt and pepper to taste
Four tablespoons olive oil, plus more for brushing the vegetables
Two large Mushrooms
One red onion, cut into chunks
Two tomatoes, cut into quarters
Eight slices bread
Put the vinegar, garlic, salt, pepper and 4 tablespoons olive oil in a small
Clean the mushrooms and remove their stems. Brush the vegetables with
Place the onion and tomato chunks on skewers and grill, turning often, until they are lightly charred (or pan fry in a little oil if preferred)
Cut each mushroom in half, and cut the onion and tomato chunks into thin slices and placed them on each slice of bread, top with the mushrooms, onions and tomatoes.
jar, and shake well. Set aside. olive oil.
Grill the mushrooms for 3-4 minutes on each side.