Prosciutto Ham Salad, with Peppers and Carrot

 Excellent summer salad, with Prosciutto Crudo ham, two colours of peppers, spiralised carrot (grated carrot if you don't have a spiraliser), four colours of lettuce ('baby leaf salad' in these parts). It can be assembled in around five minutes. 

Prawns with Yellow Pepper And Basmati Rice

Ecuadorian prawns, with diced yellow pepper and mushrooms, turmeric Basmati rice, and served with a four leaf lettuce salad (baby leaf). The prawns were steamed for about five minutes, and the turmeric rice  was cooked in boiling water for about eight minutes. 
 

Serrano Ham Salad

 Another easy salad, with thinly sliced Serrano ham, a baby leaf lettuce salad, and fresh coriander. Plus sliced white onion and garlic, boiled potato and sweet potato. Dressed in some freshly ground black pepper and a drizzle of olive oil on the greens. 

Mixed Olives and Feta Cheese

 The local co-op supplies lots of varieties of cheese, but not Feta. But they do supply olive and feta salads, which is the basis of this delicious meal. Added to a baby leaf salad mix of four different colours of lettuce, button mushrooms, and halved baby plum tomatoes. Dressed in freshly ground black pepper.

Stuffed Red Pepper, with Minced Beef and Chickpeas

 I diced Polish red peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and oven roasted the whole assemblage of red pepper and the minced beef for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added half a dozen bay leaves.

Remove the bay leaves as you find them. Serve with a baby leaf salad or Spinach leaves.  

Torunska sausage and Mushroom breakfast

 Diced mushroom and a quarter of a red pepper, a couple of spring onions, plus sliced Torunska sausage. About twelve minutes to cook in a small pan. Served with a baby leaf lettuce salad. 

Chicken Salad with Olives

 The chicken was roasted in a casserole dish with a dressing of paprika for about forty-five minutes at about 200 deg C. Turned once. Allowed to cool before being diced and mixed with mayonnaise. 

The baby leaf salad was dressed with olive oil and with a dash of lemon juice. 

Mustard Ham Salad

Boiled potato, grated carrot, mustard ham, baby leaf salad, coriander leaf.

The coriander leaf was mixed with the baby leaf salad, and dressed in some olive oil. Served with a little American mustard.

 

Venison Burger with Potatoes and Lettuce Salad

I didn't make this burger (hard to get ground deer meat, unless you know someone who deals in this part of the business). Bought from Sainsbury's. Tasted not dissimilar to a burger made with beef, but the packaging said the burgers were 90% venison. I'm familiar with deer meat, so the fact that the burgers don't taste the way you might imagine, is puzzling. 

I also bought venison fillets on the same supermarket trip, and these clearly are deer meat. They should be fine.

The burgers were cooked on the middle shelf of an oven heated to 200 deg C for between 22 to 27 minutes, turning the burgers a couple of times.  Something to watch occasionally during the process. 

Served with salted boiled potato, and a lettuce salad. Dressed with white pepper, and a pinch of Tarragon. 

 

Stuffed Roast Pepper, with Carrot, Mushroom and Napoli Salami

 Pepper stuffed with grated carrot and chestnut mushroom, diced spring onion, and finely diced napoli Salami (two slices). The mixture was drizzled with a little sunflower oil, white pepper, salt, and coriander leaf. Cooked in a metal tray on the middle shelf of the oven, preheated to 180 deg C for 35 minutes. 

Served with diced baby plum tomatoes and a baby leaf salad. Dressed in white pepper and a sprinkling of coriander leaf. 

Napoli Salami Salad

Sometimes it is amazing what you can find in the local Co-op in midwinter. Delicious Napoli Salami slices, served with a baby leaf salad, grated carrot, black olives, and a little Dijon mustard, which could be mixed through the grated carrot. Three minutes to put this dish together.

https://salumeriamalta.com/salami-napolitano/ 

Baby leaf Lettuce Salad, with Chickpeas

A simple salad made with chickpeas cooked in water and a little balsamic vinegar,  served in dijon mustard and coriander leaf, plus a baby leaf salad, diced spring onion,  and grated carrot. Also chopped baby plum tomatoes.

The dish was served with some black pepper.

Breaded Ham Salad

Breaded ham from the freezer, along with a baby-leaf lettuce salad from the local co-op. Plus pimiento stuffed green olives, strips of yellow pepper, and a home-made potato and onion salad (with mayonnaise), and American mustard and black pepper. Simple, and delicious!

Brussels Pate, with Baby Leaf Salad

A simple pate salad, made with an assortment of baby leaf lettuce, diced carrot, half a julienned red or purple onion, strips of green pepper, and half a teaspoonful of French course grain Mustard.No added herbs or spices.

The salad ingredients were prepared first, and then I added a drizzle of olive oil. All you need to do after that is to add a square of the Brussels pate, and the meal is prepared! Ideal combination for any kind of pate I think. I will explore.

White bean Mediterranean Salad

A delicious salad made with cannellini beans, stoned black olives, cherry tomatoes, orange pepper, spring onion, garlic, and dressed in olive oil and vinegar, with a small drizzle of lemon juice.

The dried beans were allowed to soak overnight before being boiled for twenty five minutes, allowed to cool, and then drained.

All the vegetables (minus the olives and the lettuce salad) were diced and mixed together in a bowl with the oil and vinegar, the lemon juice, and then dusted with some coriander leaf and paprika.

Served on the bed of baby leaf salad, with a little black pepper. 

Chicken and Potato Pie

I made a chicken and paprika stew a couple of days earlier, and decided to make this potato pie to use up what was left.

The original stew was made with meat from two chicken thighs (originally roasted in the oven), diced carrot, spring onion, mushrooms, baby plum tomatoes, with herbes de provence and chicken stock. Cooked on the hob for about an hour under glass.

I boiled some rooster potatoes (Albert Bartlett brand) until they were soft, and then mashed them in a bowl with two knobs of butter.

I placed the chicken stew in a ceramic pot, and then covered the stew with the mashed potato. I textured the surface with a fork. Cooks in 40 to 45 minutes on the middle shelf preheated to 190 deg. C.

Served with black pepper and a side salad (in this case a babyleaf lettuce salad).

Black Olive and Chickpea Salad

About 100g of dried chickpeas were soaked overnight in cold unsalted water, along with a diced clove of garlic.

The chickpeas were boiled the following morning for fifteen minutes, and then drained and allowed to cool.

Added to a bowl with diced white onion, plus finely chopped coriander leaf and some oregano. Plus a dash of olive oil, malt vinegar, and white pepper. Stir together thoroughly.

Put the bowl into the fridge for an hour.

Quarter half a dozen cherry tomatoes and place in a bowl. Add a squirt of tomato ketchup, some diced garlic, some basil and coriander leaf.

Take the chickpea and onion mixture from the fridge, and add a chopped babyleaf salad (a handful), plus some stoned black olives. Mix together. Serve as illustrated above!

Jarlsberg Cheese Salad

A simple and delicately flavoured salad made with grated Jarlsberg cheese (about 60 g), diced baby leaf lettuce, turmeric basmati (third of a cup). half a teaspoonful of olive oil, half a red onion, diced, half a red pepper, diced, chopped fresh spinach, and halved and diced spring onion (two), Also add a dusting of coriander and oregano.  Add a little salt while the vegetable components of the dish are being prepared. 

Serve with freshly ground black pepper. 

Ham Salad Risotto with Spinach and Red Pepper

A simple ham salad made with diced baby leaf lettuce, turmeric basmati rice (third of a cup). half a teaspoonful of olive oil, half a red onion, diced, half a red pepper, diced, chopped fresh spinach, and halved and diced spring onion (two), Also add a dusting of coriander and oregano.  Add a little salt while the vegetable components of the dish are being prepared. 

The ham is two circular slices of Wiltshire breaded Ham, made with outdoor bred pork. The ham is rolled up, and dressed with American mustard (French's) or some variety of German mustard. Dust the plate with black pepper. 

Salami and Mushroom Omelette

Some sliced salami sausage in the fridge needed to be used, so I made this omelette ensemble in fifteen minutes, with three chopped chestnut mushrooms, and one diced white onion.

I cut around 30g of salami sausage into squares, and began to cook them in an omelette pan. Then I added the onion. No oil required, since salami is quite a fatty sausage. Then I chopped the mushrooms and added them also. Cooked at a high heat to start, but then turned down very low. Stir frequently.

I beat two medium sized eggs in a bowl, and added a pinch of turmeric and a pinch of salt. Then I added some water to the mix, and beat it again. I add a bit more water than I used to, since it produces a softer and fluffier omelette, as I've found.

After ten minutes the salami and the vegetable components will be ready. Add the beaten egg mixture as evenly as possible. Cover the pan with a glas lid and cook at the lowest heat until the surface of the omelette becomes firm. Then turn the omelette and cook for another three minutes before serving.

Served in this case with a four baby leaf salad, and a drizzle of tomato ketchup. Delicious!