CORN AVOCADO SALAD

GREEK SALAD

WATERMELON FETA SALAD

My story

Hi..!! I am Asha Johnson,born and brought up in Chennai. After a life full of experiments, a degree in civil engineering, a career in media and magazines I can safely say that I am the girl who is always happiest in the kitchen. Though I am a poor eater I love watching people cook, enjoy the food thoroughly and compliment.
About me
Asha Johnson
Cook Book, Recipes

APPLE SALADFeatured

Ingredients

  • 2 Fuji apples,cored and diced (for its rich colour)
  • Juice of 1/2 lemon
  • 1 lebanese cucumber diced
  • 2 ribs celery, diced (optional)
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup golden raisins
  • 1/4 cup low fat mayonnaise
  • 1/4 cup sour cream or yoghurt
  • Salt and freshly ground black pepper, to taste

Method

  1. Toss the apples with the lemon juice in a bowl so that the colour doesn’t change.
  2. Add cucumber, celery, walnuts, and raisins, then toss.
  3. Combine the mayo and sour cream/yoghurt in another bowl, then fold into the apple mixture.
  4. Season to taste with salt and pepper.
  5. Pack in tightly covered plastic container.
  6. Refrigerate and serve
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CORN AVOCADO SALAD

Ingredients

  • 2 Tbsp cooking oil/ Butter
  • 2 Cups corn kernels
  • Salt and Pepper to taste
  • ¼ tsp cumin
  • ¼ red onion
  • 1 avocado
  • ¼ bunch cilantro
  • 1 lime

Instructions

  1. Add butter or oil to corn kernals and microwave for two minutes
  2. Place it in a large bowl, season with a pinch of salt, ground pepper, and ¼ tsp cumin. Allow the corn to cool slightly.
  3. While the corn is cooling, prepare the remaining vegetables. Finely dice the red onion & cucumber, roughly chop the cilantro, and cube the avocado. Add the onion, cilantro, and avocado to the bowl with the corn. Stir briefly.
  4. Squeeze the juice from half the lime over the salad, stir, and taste. Adjust the salt and lime juice as needed.
  5. Serve immediately, or refrigerate until ready to eat.
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EGG SALAD

Ingredients

  • 6,Hard boiled eggs, chopped
  • 1/4 cup mayonnaise
  • 2 tsp fresh lemon juice
  • 1 tbsp minced onion
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup finely chopped celery
  • Lettuce leaves
  • Ham finely chopped (Optional)

DIRECTIONS

  1. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl.
  2. Add chopped eggs, ham and celery; mix well.
  3. Refrigerate covered to blend flavors.
  4. Serve on lettuce leaves, garnished with freshly ground pepper.
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FIVE BEAN SALAD

Ingredients

  • 1 cup green beans
  • 1 cop chickpeas
  • 1 cup kidney beans
  • 1 cup soya beans
  • 1 cup corn kernels
  • 5 spring onions sliced
  • 1 red capsicum finely chopped
  • 1 green capsicum finely chopped
  • ¼ cup chopped mint
  • ¼ cup parsley
  • 3 spoons vinegar
  • 2 spoons of lemon juice
  • 1 spoon mustard paste
  • 3 garlic cloves crushed
  • Salt and pepper to taste

Instructions

  1. Cut the green beans into short lengths. Bring in a small pan of water to boil and add the beans (All the five) and cook for 5 minutes. Drain and leave it in a bowl of iced water until cold. Drain well.
  2. Place the drained beans, mint, spring onions, parsley, capsicum in a large bowl and season with salt and freshly ground black pepper. Mix well
  3. Refrigerate up to 3 hours in advance, cover and refrigerate.
  4. Just before serving, Whisk together lemon juice, crushed garlic, vinegar, and mustard paste. Drizzle over the salad and toss gently to combine. Serve.
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GREEK SALAD

Ingredients

  • 6 Tomatoes, cut into thin werdges
  • 1 red onion,cut into thin rings
  • 2 Lebanese cucumbers sliced
  • 1 cup kalamata olives
  • 200g feta cheese
  • Dried oregano to sprinkle
  • ½ cup extra virgin olive oil

Method

  1. Combine the tomato, onion rings, cucumber and olives in a large bowl.
  2. Season with salt and freshly ground pepper
  3. Break up the feta into large pieces with your fingers and scatter over the top of the salad
  4. Drizzle with the olives oil and sprinkle some oregano
  5. Refrigerate and serve
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POTATO SALAD

Ingredients

  • 5 medium sized potatoes, diced
  • 1 cup Mayonnaise
  • 2 Tbsp vinegar or lemon juice
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp ground black pepper
  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • Freshly chopped parsley
  • 2 teaspoons of yoghurt

Directions

  1. Cook the potatoes in a large pan of salted water until tender, about 10 minutes.
  2. Drain and cool slightly.
  3. To make the dressing, mix together the mayonnaise, vinegar, salt, yoghurt, sugar and pepper in large bowl.
  4. Add potatoes, celery, onion and toss gently without breaking the potato.
  5. Serve chilled or at room temperature.
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RICE SALAD

Ingredients

  • 1 cup of long grain rice
  • ½ cup peas
  • 3 1 red capsicum finely chopped
  • 1 green capsicum finely chopped
  • 1 carrot finely chopped
  • 1 cup corn kernels
  • ½ cup chopped mint
  • ½ cup olive oil
  • 2 tablespoons of lemon juice
  • 3 cloves of garlic
  • 1 teaspoon sugar

Instructions

  1. In a large pan of water, cook the rice until tender. Drain and cool.
  2. Cook the peas, Rinse under cold water and keep aside.
  3. Combine oil, lemon juice, chopped garlic, sugar in a small bowl and whisk until well blended. Season with salt and pepper.
  4. Combine the rice, capsicum, peas, spring onions, carrots, mint, corn in a large bowl. Add the dressing and mix well.
  5. Refrigerate for 1 hour and serve.

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TABBOULEH

Ingredients

  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3 1/2 salt
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 3 bunches parsley
  • 4 tomatoes finely chopped
  • 1 teaspoon freshly ground black pepper

Method

  1. Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
  2. Transfer to a large bowl, add the lemon juice, olive oil, and 1 1/2 teaspoons salt. StirAdd the scallions, mint, parsley, tomatoesand the pepper; mix well.
  3. Season to taste and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
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WALDROF SALAD

Ingredients

  • 2 Red apples
  • 2 Green apples
  • ¼ cup walnut pieces
  • 1 cup mayonnaise
  • 2 tablespoons of lemon juice

Instructions

  1. Quarter the apples, remove and discard the seeds and core and cut the apples into small pieces.
  2. Place the diced apples in a large bowl and drizzle with lemon juice and toss to coat as this will prevent the apple discolouring. Add the walnut pieces and mix well
  3. Add the mayonnaise to the mixture and toss until its coated well.
  4. Waldrof salad can be made up to 2 hours in advance and stored covered in refrigerator.
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WATERMELON FETA SALAD

Ingredients

  • 1 watermelon
  • 1 sweet onion
  • 1/4 cup red wine vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • Handful of feta cheese, crumbled
  • 2 limes juiced

Directions

  1. Cut rind from the watermelon, then chop the fruit into bite sized pieces, removing and discarding the seeds. Place chunks in a colander to drain as your chop.
  2. Peel and slice the onion into rings.
  3. In a small bowl, combine the vinegar, lime juice, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste and adjust seasonings.
  4. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.
  5. Garnish with mint leaves.
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