Apple and Mango Fruit Salad

A simple fruit salad made with a cored and diced Pink Lady apple (unpeeled), plus chopped red mango. Dressed in some single cream.
 

Mango Fruit Salad

Bought from the local co-op as an 'exotic salad'. All I did was add cream to the mix. Delicious!
 

Apple and Mango Fruit Salad

A simple and delicious fruit salad made with fresh slices of Gala apple, chopped mango (yellow and orange), plus black grapes. Kept in the fridge with some demerara sugar for a week, and turned occasionally.

Decanted into a bowl with the juice from the mango pieces, and dressed in some single cream.
 

Carrot & Yellow Pea Curry

The yellow peas were soaked overnight, and cooked with the chopped carrot pieces for an hour or so. I added two teaspoonfuls of madras curry powder, one teaspoonful of chilli powder, diced garlic, and a dusting of ground cardamom. Cooked for another hour. After half an hour, I added the chicken stock, and three tablespoons of yoghurt, stirred through. . 

The rice was cooked slowly for twenty minutes or so, and then cooked slowly in a drizzle of sunflower oil under glass for half an hour, until the rice was crispy (but not burned).

Served with a generous helping of mango chutney. 

 

Mango, Orange, Grape and Apple Fruit Salad

A simple and delicious fruit salad, made with two colours of mango (white and orange), slices of red and green apple, chopped orange pieces, and purple grapes. 

Served cool, in some single cream.

Mango, Blueberry, and Pecan Nut Fruit Salad

Made with a selection of three different varieties of mango (one will do), a handful of blueberries, and some chopped pecan nuts. Swirled together with two dessert spoonfuls of Greek style yoghurt. About three minutes of preparation time!

Orange and Mango Fruit Salad with Bourbon

I'm partial to slightly alcoholic fruit salads, and this is an example. Made with segments from three easy-peel oranges, and a selection of red, yellow and green mango pieces. Mix the fruit together in a serving bowl.

Add two measures of Bourbon whiskey (according to taste), and stir together. Allow to stand (covered) for twenty minutes.

Add two dessert spoonfuls of Greek style yoghurt. Stir a couple of times, and serve. Also good served with walnuts, and a pinch of nutmeg. A great pick me up if you are slightly under the weather.

Date, Walnut and Mango Salad

A great way to start the day - Stoned 'Deglet Nour' dates, an assortment of mango pieces, and walnuts. Mixed with a couple of dessert spoonfuls of Greek style yoghurt. Quick to prepare, and an utterly delicious combination of elements!

Blueberry, Grape and Mango Fruit Salad

Mango and melon chunks, with seedless red  or green grapes, plus two handfuls of blueberries. Add to the dish.

Add eight dessert spoonfuls of double cream to the serving bowl (whipped or unwhipped according to preference), and a dessert spoonful of authentic maple syrup.

Simple, and completely delicious!

An alternative to the maple syrup is pomegranate molasses, if you have that to hand in your cupboard. A quite different flavour, but equally delicious with fruit and cream!

Mango and Apricot Salad with Red and Black Wild Rice

The black and red wild rice was cooked for thirty minutes on the hob, in unsalted water.

While the rice was being prepared, I chopped up the mango and the apricots (careful with the stones!), and the orange pieces. They can be soused in a little white wine and allowed to stand for half an hour, but the dish is delicious without this. I like a slight alcoholic undercurrent to a fruit salad, which is a personal taste.

When the rice is ready, cool it in a sieve under cold running water. Add the fruit and the rice to the serving bowl, and pour the single cream over the the top. Voila. Delicious!

Mango and Apricot Salad with Wild Rice

Peeled and sliced mango, chopped fresh apricots, red camargue rice, black wild rice, served with a babyleaf salad.

The chopped mango and apricots were added to a glass bowl and soused in a glassful of white wine. Plus a dessert spoonful of granulated sugar. The fruit was stirred until the sugar had entirely dissolved in the wine, and then put in the fridge overnight.

The red and black rice (a quarter cup of each) was cooked for thirty minutes in a small pan under glass and a low heat. Drained and rinsed in cold water, and then added to the fruit salad. Delicious!

Chorizo and Bean Stew

A delicious bean stew, made with chorizo sausage (about 150g), flageolet beans, chopped fine beans, chopped roasted red pepper, chopped mango (peeled), chopped onion, spring onion, a 400g tin of Italian plum tomatoes.garlic, chillies, sunflower oil, a pinch of coriander seed, and a little cornflour.

Stir-fry the chopped fine beans, the chopped chorizo, and the onion, until the onion begins to brown.

I used dried flageolet beans which were soaked overnight. Add boiling water to the pan, and add the other vegetables, including the soaked beans, and stir together. Add the ham or pork stock. Then add the plum tomatoes, and mash them into chunks with a wooden spoon or a spatula.

Mix up cornflour and water (a heaped teaspoonful), and add to the other ingredients. Stir well in. Turn down the heat and simmer under glass for at least half an hour, stirring every five minutes.

Can be served as it is, or with some kind of flatbread or garlic bread, or with rice or potatoes, according to choice.

Fruit Salad with Seedless Red Grapes

A classic fruit salad of orange, melon, mango, red grape, and apple. Served with a dressing made with creamy Jersey milk mixed with pomegranate molasses (about 50-50), seasoned with nutmeg and mace. Made in a trice. 

Fruit Salad with Seedless Red Grapes

Vegetable Tikka, with yoghurt and cucumber

Vegetable Tikka, with yoghurt and chopped cucumber, mango chutney, with a toasted wheat free pitta bread. 

Vegetable Tikka, with yoghurt and cucumber