Apr 102011
 

[singlepic id=203 w=500 h=333 mode=watermark float=center]I was inspired to make this dish after seeing it on the menu at a local restaurant – Hutch.  We were recently there for dinner and this was on the specials board.  I was indecisive because I didn’t think it would be enough to satisfy me, but I was convinced it was too decadent for a side salad.  In the end, I went with another dish from the menu, and whilst it was delicious, I couldn’t get this salad out of my head.

Of course, as I didn’t order the dish from Hutch, I can’t be sure that my version is the same, but I can be confident that it is tasty.  It’s super easy and would be a great dinner party dish that would wow your guests.  Figs are still available and in season, but only just, so if you want to make this salad you’d better get in quick – another year until fig season is a long time to wait!  Also, if you don’t like blue cheese, I’m sure goats cheese or even brie would make a fantastic stuffing.

A note on figs – they are prone to a wasp which lays eggs in them.  You can’t tell until you cut them open so make sure you check before you stuff them with blue cheese. The prosciuitto is enough protein for this salad!

[recipe-show recipe=fig-prosciuitto-and-blue-cheese-salad]

Jan 032011
 

[singlepic id=183 w=500 h=333 mode=watermark float=left]Well, the festive season has now drawn to a close and a new year commences.  Have you made your resolutions yet?  I’m not usually one for setting resolutions just because it’s a new year, but I am fond of having goals for myself.  The year ahead promises to be a big one, with some major renovations and a wedding on the books already.  I figure I need to treat my body well over the coming months, so it is well equipped to cope with the pressure.  In this spirit, I’m going to offer up some slightly lighter meals in the coming months.  Rest assured, there will still be plenty of desserts, as I’m not one to deprive myself.

In the spirit of health, I present this recipe for a roasted vegetable salad.  It’s a bit heartier than your average salad, which is exactly what I like!  You can have as a side if you wish, but we enjoyed it as a main meal on New Year’s Day.  I try to eat a wide variety of fruit and vegetables from day-to-day, but I noticed a decrease in my intake over the holidays.  What better way to start the new year than with 7 serves of vegetables in one dish (well 5, if you don’t count potato and sweet potato).

Disclaimer – This isn’t a low fat, low carb recipe.  If it works for you, all power to you, but for me I need both in my life!

[singlepic id=184 w=500 h=333 mode=watermark float=left]

[recipe-show recipe=warm-roasted-vegetable-salad]

Apr 022010
 

[singlepic id=58 w=500 h=333 mode=watermark float=center]Another Smitten Kitchen success – this salad relies on a base of roasted eggplant and zucchini, and barley cooked in stock (I used chicken but you can use vegetable to make it vegetarian).

What I loved about this one was the depth of flavours.  This was no boring salad – it was rich, complicated, flavoursome.  All this, without too much effort.  There are many components to the recipe, but each one is fairly simple and although take a bit of time don’t require much watching.  Furthermore, it can be made in advance and served at room temperature – which is exactly what I did.

I served our salad with marinated feta from Margaret River, and plain beef sausages from Honest Beef.  However, the salad is easily a meal in itself – I ate it the next day for lunch and was perfectly full and satisfied.

My final conclusion – make this recipe.  Do it now while tomatoes and eggplant are still in season.  Trust me, you’ll be glad that you did.  It’s going on my high rotation list.

While you’re at it, check out the rest of the Smitten Kitchen website – fantastic recipes, amazing photographs.