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Archive for the tag “Salad”

Tuna Mould

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In my opinion, a can or two of tuna is a store cupboard or pantry necessity. From whipping up a quick tuna salad, tuna pasta or making a tuna quiche, it is an essential ingredient for every home kitchen.  I always ensure I have a few tins in my cupboard for making a meal in a jiffy especially in the hot summer months when you really don’t feel like cooking a hot meal.  This particular recipe is just another way to using a can of tuna.
You will need:
1 can tuna is water
1 tub smooth cottage cheese
1 finely chopped onion
4-5 finely chopped gherkins
Salt and pepper
30ml tomato sauce
6 tsp lemon jelly power (dissolved in about 3 tbsp of boiling water and allow to cool)
Drain tuna and mix together with cottage cheese, onion and gherkin. Add tomato sauce and cooled lemon jelly. Season and pour mixture into a mould and set in the fridge till firm. If you don’t have a mould then just place mixture into a bowl to set in fridge. Turn out onto a platter and garnish. Serve with toast or crackers


Coronation Chicken Salad

If there’s one meal that I like to prepare and just pop in the fridge for “whenever”, it’s a chicken coronation salad. It can be enjoyed as a snack, in between meals or as a complete meal served with homemade bread or a personal favourite of mine, use as a filling for a wrap or pita bread. This particular salad lasts for up to 3 days in the refrigerator.
.Chicken Coronation Salad
You will need:
600g Chicken breasts, cubed
1 onion
30ml olive oil
5ml coriander
2.5ml cumin
10ml medium strength curry powder
60ml seedless raisins
30ml slivered almonds (reserve for last)
1 stick celery, sliced (reserve for last)
125ml original chutney
1 cup mayonnaise (reserve for last)
Salt and pepper (seasoning)
On medium heat, add the olive oil and onions to a pot and sauté for about 3 minutes. Add the cubed chicken breasts, cumin, coriander, curry power, seasoning, chutney and raisins. Stir together and sauté until the chicken is cooked through. If the mixture becomes too sticky, add a half cup of water and stir through. Set aside and allow to cool completely. Add the sliced celery, almonds and mayonnaise and place in a serving bowl and refrigerate until needed
Chicken Coronation Salad

Pasta Primavera Salad

Summer is a time of year when days are long and nights are short. In South Africa it is the season that runs over the months of December and January which also marks 6 weeks of School holidays.
Pasta Primavera Salad
It is a season when lots of outdoor activities are the order of the day and that very important time that changed the face of History, the birth of Christ. Christmas is not only a time of celebrations; families get together to share meals, gifts and love. It’s a happy, positive time of year.
Pasta Primavera Salad
With hot summer months comes light, easy cooking and plenty of braaing (barbeque). A salad or two is a favourite accompaniment to a braai. This lavish pasta salad is a delicious, healthy add-on to any summer meal.
You will need:
1 cup penne pasta
1 cup julienned carrots
30g asparagus heads
50g mange tout
75g frozen peas
Mustard Dressing:
2 tbsp Dijon mustard
2 tbsp white wine vinegar
Juice of half a lemon
2 tbsp lemon infused olive oil
1 garlic clove (finely chopped)
Cook pasta as per packet instructions. Place carrots, asparagus, mange tout and frozen peas in a bowl with ¼ cup of water. Microwave on high for 8 minutes until tender. Add all the ingredients for the dressing together in a bowl and mix until well combined. Add all the vegetables, pasta and dressing in a bowl and toss gently to combine. Serve with your favourite meal.
Pasta Primavera Salad

Tuna Sweet Potato Jackets – Daily Dish Recipe #4

The last Daily Dish recipe in the Low Carb pack that I chose is a tasty, tangy tuna salad combined with the sweet flavours of sweet potato.  A strange combination that works well.  The natural yoghurt used in place of conventional mayonnaise seems to balance all the flavours.

Ingredients for Tuna Sweet Potato Jackets

Ingredients for Tuna Sweet Potato Jackets

For this recipe you will need:
4 sweet potatoes, washed
2 tins of tuna in brine – drained and flaked
1 red onion finely chopped
1 chilli deseeded and finely chopped
1 lime, halved and squeezed
1 small tub (175ml) of plain yoghurt
10g coriander, roughly chopped
2 tbsp. olive oil
salt and pepper


Preheat oven to 200 degrees Celsius. Cut the sweet potatoes into quarters lengthways. Place on a baking tray, splash with olive oil and season with coarsely ground salt. Bake in the oven until tender.
Divide the sweet potatoes between between the serving plates.
For the Tuna salad: In a bowl, combine the tuna, onion, chilli, lime juice, coriander and half the yoghurt together. Top each plated sweet potato with the tuna salad and a dollop of yoghurt. Serve and enjoy.

Bacon Beef Rolls & Tangy Red Cabbage Slaw – Daily Dish Recipe #3

Once again a selection of fresh wholesome ingredients from Daily Dish for this, I recon, my favourite dish so far. Not only am I a huge fan of bacon, but I also love a fresh, crunchy cabbage salad, which I’ve made before HERE.
Ingredients needed for this recipe
For this recipe, you will need:
500g steak mince
250g homestyle bacon
100g mature cheddar – finely grated
1 egg – beat gently with a fork
2 tsp chilli powder
2 cloves of garlic – crush, peel & chop finely
1/2 red cabbage – slice finely
2 carrots – grated
20g chopped coriander
4 spring onions – slice finely
60ml apple cider vinegar
1 tbsp. fresh ginger – grated
4 tsp Dijon mustard
30ml mayonnaise
Plated Bacon Beef Rolls and Tangy Red cabbage slaw
Preheat oven to 190 degrees Celsius.
Mix the following ingredients in a bowl – steak mince, grated cheddar, beaten egg, chilli powder, chopped garlic, salt and pepper. Divide the mixture into portions – so you have about 2-3 rolls per person. Roll each portion into a ball. Wrap a slice of bacon around each one. Line a baking sheet with tin foil and place the bacon beef rolls on a baking sheet. Then pop into the pre-heated oven and cook for 35 minutes.
For the red cabbage slaw, combine cabbage, carrots and spring onions and mix.
For the tangy dressing, combine apple cider vinegar, grated fresh ginger, Dijon mustard, mayonnaise and season with freshly ground salt and pepper. Mix well and pour over red cabbage slaw.

Fresh tangy red cabbage slaw

Tuna Cakes

Whenever I think of tuna I imagine healthy eating and lots of protein.  This is true in that tuna is a very lean fish packed full of protein and muscle tissue building properties.  Most fitness experts recommend eating a tin or two of tuna (in brine) as an aid to repairing muscles after a long, strenuous workout or run.  Even though tuna is lean and low in calories one must remember that the preparation thereof is important otherwise you’ll just defeat the object of healthy eating and weight loss if you’re going to smother it in full cream mayonnaise for example.
Tuna Cakes
I’m not entirely sure how healthy and low in calories my tuna cakes recipe is and I can honestly say that I didn’t make them with “diet” or “healthy eating” in mind.  My recipe is full of breadcrumbs which I know is not healthy, but you can always substitute that for a boiled, mashed potato if you prefer a healthier alternative.
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You will need:
125ml oil for frying
2 tins of tuna chunks in brine
2 tablespoons of capers (chopped)
1 egg
2 slices of bread soaked in milk
50g dried breadcrumbs
Zest of 1 lemon
Pinch of smoked paprika
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DSC_0005 (426x284)
Drain the bread and mash with a fork.  Add the dried breadcrumbs, capers, zest, and paprika and mix well.  Drain the tuna from the brine and mix in to mixture together with the egg.  Combine well and shape into medium sized cakes.  Heat the oil in a large heavy based saucepan.  Fry cakes in batches until golden brown and crisp.  Serve with a green salad or coleslaw.
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Warm pasta, pea and blue cheese salad

The recipe that I am about to share with you was inspired by a friend of mine as well as by a “hand-down” recipe book I received from another friend.

My family and I recently attended dinner at a friend’s house. Her husband prepared the most succulent fillet steak on the coals served with a creamy blue cheese sauce which he himself made. It was delicious. No doubt a braai is not complete without an array of beautiful salads which are normally prepared by the hostess. I am yet to attend a braai where the “man” has made the salads too. No disrespect intended towards the opposite sex but I’m merely referring to the norm. Our hostess brought out this delicious pea, ham and pasta salad which (strangely) I had never had before. I fell in love with its flavours and looked forward to trying it out myself.

Paging through a “hand-down” recipe book this morning, what do I stumble upon? Yip, you guessed it, a recipe very similar to that of my friend. I decided to make a couple of changes to this salad by making it Gluten free and adding other elements of my own. It’s a wonderfully light and fresh salad and can be eaten as a meal on its own.

You will need:
375g Gluten free pasta shells
200g frozen baby peas (defrosted)
½ cup coarsely chopped fresh mint
1 packet bacon bits
1 chorizo sausage (cubed)
Grated rind of 1 lemon
150g Blue cheese (cubed)

Buttermilk Aïoli – Add all ingredients together and combine well.

100g mayonnaise
50g buttermilk
Juice of a lemon
1 clove of garlic crushed

Cook pasta as per instructions and set aside.
Heat a bit of olive oil in a heavy based saucepan and fry bacon and chorizo together. Add the chopped mint, peas and lemon rind. Add the drained pasta, aïoli and lastly the blue cheese chunks. Toss well and serve.

Crunchy Red Cabbage Salad

Crunchy Red Cabbage Salad

I recently attended an “Open Day” at Capsicum Culinery School in Durban. As part of Heritage/National Braai Day which took place on the 24th September 2012, one of the Chef’s shared his favourite salad with us. It is so delicious that it’s now one of my favourites too. I couldn’t quite remember the ingredients that went into the dressing that he demonstrated so I came up with my own which I thought was relevant to an almost “Asian” style salad.
You will need:
Half a head of red cabbage (shredded)
2 Carrots (Julienned)
4 Sprigs of spring onion (sliced)
1 small packet of sugar snap peas (sliced)
Handful of roughly chopped walnuts
125ml good quality balsamic vinegar
juice of 1 orange
Dash of soya sauce
Combine everything, including salad dressing ingredients into a large bowl and allow to “marinade” for about 30 minutes.

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