Russian Vinaigrette Salad
2 beetroot ready prepared
4 medium sized potatoes
2 large carrots
2 or more gherkins
100g sauerkraut (optional) or lightly cooked cabbage
2-3 tblspns vegetable oil
1 tspn of mustard and of sugar ; salt
2 tblspns vinegar
Boil the unpeeled potatoes with the peeled carrot for about 20 minutes or until tender. Allow to cool. Cut everything into cubes and mix with the sauerkraut. Prepare a marinade made from the oil, vinegar, mustard, salt and sugar. Add this to the vegetables. Garnish with a sprig of parsley and serve.
Prawn and Rice Bowl
The quantities are not critical and can be varied according to taste.
200gm of prawns defrosted
150gm rice
150gm chopped mushrooms
2 cloves garlic
1 teaspn hoisin sauce
3 chopped spring onions including leaves
A few leaves of chopped up lettuce
Boil the rice, drain and allow to cool. Stir in the prawns
Fry the mushrooms and the crushed garlic in a little oil (or for purists, boil in as little water as possible) until soft. Add and hoisin sauce. Allow to cool and then stir into the rice and prawns. Add the chopped spring onions and finally the shredded lettuce and stir well.
Avocado and Pea Dip
Preparation time is about two minutes.
Peel and roughly chop up an avocado into a bowl or blender. Drain a can of marrow fat peas and add to the avocado. Add a clove of crushed garlic, seasoning and either a dessert spoonful of sunflower oil or some of the drained liquid from the peas. Whiz together and it is ready.
Experiments are in progress omitting the garlic and using lemon juice and mint or chilli powder or a dash of curry powder.
'It is all a matter of taste' said the ape as he bit deeply into the soap!!