Soups, Salads and Sandwiches: Recipes Please
17 July 2009
7 Comments
Last summer I was looking for new ideas for lunches and dinners and decided to focus on lots of different recipes for burgers, this summer I want to try and be a bit healthier and I was inspired in America by their array of salads and sandwiches so this summer I’m on the search for new recipes which come under soup, sandwich or salad.
I don’t mind simple and I don’t mind unusual so if you’ve posted an interesting recipe on your blog leave me a link, or if you’ve got an idea just leave it in the comments – I’m going to try any and all recipes (I’ll adjust them if there are ingredients I can’t stand.
Here’s a good old standby veggie soup – bung anything in that’s in season really:
http://englishmum.com/2007/09/25/fragrant-chicken-soup/
Eat with some easy cheese bread if you like:
http://englishmum.com/2008/04/12/cheese-bread-wedges/
Thanks EM, going to add all recipes to my menu planner
Erm, this is kind of a dip that goes well with salad (or anything really…)
Philadelphia cheese
tomato sauce
An onion (thickly chopped)
Paprika
Mix the Phili and tomato sauce until you like the taste
mix in the onion and paprika.
Put scoops into the salad, don’t eat it all at once
One of my favourite salads is a very simple tomato, lime and coriander salad. You do need some pretty good and firm tomatoes, though.
5 or 6 medium tomatoes
1 lime
bunch of coriander
sea salt
Dice the tomatoes up small (you can deseed them if you like, but it’s not essential). Squeeze the lime over them and chop up (or tear up) the coriander. Mix together and sprinkle with sea salt (we like Maldon Sea Salt flakes). Adjust quantities to taste – e.g. more tomatoes if it’s too tart for you, more coriander, etc.
We usually have it with other salads or sometimes accompanying a Mexican or Moroccan meal. I love a variety of salads, but don’t often get the opportunity because you always have to more than one meal’s worth! Great when you have guests, though.
This is one of my favourite salads:
bag of baby leaf spinach
small jar of mandarin oranges (or 2 small oranges, peeled and sectioned)
large handful of walnuts
blue cheese crumbles
1 small red onion, sliced into rings
2 Tb orange juice
1 Tb honey
1 Tb olive oil
1 tsp dijon mustard
Place spinach in bowl and add orange sections, onion, walnuts and blue cheese crumbles. Sprinkle with a bit of pepper.
For dressing, combine orange juice, honey, olive oil and mustard in a bottle and shake well (or just mix in a small bowl). Pour dressing over salad and toss lightly. Serve immediately. Makes 4 servings.
Thanks for the recipes, noting them all
One of my favourite salads is kind of unusual – I think I found it in a Junior League of Denver cookbook a couple of years ago. The first time I served it to friends in this country, they declared it Pimm’s Salad and asked for seconds.
Cucumber, Mint & Strawberry salad
2 Cucumbers
Punnet of Strawberries
approximately 1/2 cup fresh mint
2T or so of good balsamic vinegar
2T of olive oil
1 to 2 t icing sugar (or to taste)
freshly ground pepper
Slice the cucumbers (not too thin, or they will turn a funny colour), and set aside in a bowl while you prepare the dressing.
Chop the mint and mix together the icing sugar and vinegar. Add the mint to the vinegar and whisk together to blend well (the icing sugar will clump up a bit otherwise). Add the olive oil and grind the pepper into the mix. Add the cucumbers to the dressing and toss to coat. Cover the cucumbers and refrigerate for 45 minutes to an hour.
Just prior to serving remove the stems from the strawberries, chop into halves (or slice them with a boiled egg slicer for a very uniform & pretty look) and toss gently together with the cucumber.
Serve & enjoy – it is a pretty salad.