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Category Archives: Salad

HIGHLIGHTING OUR HOMEGROWN INGREDIENTS

09 Thursday Mar 2017

Posted by Ceri Wilkin in Cocktails, Dessert, Recipes, Salad

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backyard chickens, dinner party, easy, eggs, entertaining, home grown, lemons, local

At our most recent dinner parties, we have endeavored to feature and highlight our own home grown and local ingredients. Lemons from our glassed in front porch (or what I facetiously refer to as our orangerie), eggs from our back yard chickens, the newly emerging mint from our herb garden, and the venison, pheasant and heritage pork my husband harvested over the Fall.

eggs from our back yard chickens

lemons from our front porch

MAPLE BOURBON CIDER

Fill four glasses and a cocktail shaker with ice. To shaker, add 6 ounces bourbon, 4 teaspoons fresh lemon juice, 2 teaspoons maple syrup and 1 cup apple cider, shake vigorously. Strain into glasses.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

SALADE LYONNAISE

5 slices bacon, cut into 1/2 inch strips

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 shallot, finely chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

fresh salad greens

4 eggs

Cook bacon in skillet until crisp, transfer to a paper towel. Transfer 3 tablespoons bacon fat to a large bowl, add lemon juice, mustard, shallot, salt and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add bacon and salad greens, toss and divide among plates.

Poach eggs, divide among plates, garnish with more black pepper.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

SALTED BUTTERSCOTCH POTS DE CREME

 

1 1/2 cups cream

1 cup half-and-half

1/2 cup light brown sugar

2 tablespoons Scotch

1 teaspoon vanilla extract

1 teaspoon salt

1 (12.25 ounce) jar butterscotch topping

8 egg yolks

Heat oven to 325F. Place 8 ramekins in a roasting pan, set aside.

In a large saucepan over medium-high heat, combine cream, half-and-half, brown sugar, Scotch, vanilla extract and salt. Cook, whisking constantly, until mixture boils. Remove from heat. Add butterscotch topping, whisking to combine.

In a medium bowl, whisk butterscotch mixture and egg yolks to combine. Pour 1 cup hot cream mixture into yolk mixture, whisking constantly.

Pour tempered egg mixture into cream mixture, whisking to combine. Return pan to heat, and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Remove from heat.

Divide mixture among serving cups. Fill roasting pan with enough water to come halfway up sides of cups. Cover pan with foil. Bake until set, approximately 1 hour and 15 minutes.

Remove roasting pan from oven, remove foil. Let cool in pan for 30 minutes. Remove pots de creme from pan, cover, refrigerate for at least 4 hours or overnight. Garnish with sea salt if desired.

Enjoy!

BEAUTIFUL BEETS

01 Wednesday Mar 2017

Posted by Ceri Wilkin in Appetizers, Recipes, Salad

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beetroot, best, delicious, easy, entertaining, healthy, quick

I adore this vibrantly hued vegetable, called beetroot where I’m from. Whether pureed into a dip, roasted to rich perfection in the oven, pickled, raw or arranged atop a salad,  they are rich in valuable nutrients and fiber and contribute to lowering blood pressure, boosting stamina, fighting inflammation and detoxification.

BEET LENTIL DIP

beet and lentil dip

6 ounces cooked beets, peeled and chopped

1/2 cup cooked lentils

1/2 cup chopped walnuts

1 tablespoon prepared horseradish

2 tablespoons plain yogurt

1 tablespoon chopped fresh dill

1 green onion, chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

Place beets, lentils, walnuts, horseradish, yogurt, dill and green onion in food processor. Pulse until well blended. Season with salt and pepper and mix in olive oil. Taste and adjust seasoning if desired.

Enjoy!

Recipe adapted from Health Magazine, January/February 2017

www.health.com/

BEET, BLUE CHEESE AND ALMOND SALAD

beet blue cheese and almond salad

7 beets, roasted, peeled and chopped

1 garlic clove, minced

3 tablespoons olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper

salad greens

8 ounces blue cheese

2 ounces marcona almonds

1 tablespoon chopped fresh parsley

For dressing: mix garlic, olive oil and lemon juice, and season with salt and pepper. Toss beets with dressing.

Divide salad greens among individual bowls, top with beets, blue cheese and almonds. Drizzle extra dressing over top and sprinkle with parsley.

Enjoy!

Recipe adapted from Better Homes and Gardens, August 2012

www.bhg.com/

 

 

CORN AND LOBSTER SALAD

12 Sunday Feb 2017

Posted by Ceri Wilkin in Recipes, Salad

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delicious, easy, love

This gorgeous Corn And Lobster Salad would be a beautiful gift for any loved one to enjoy, and simple enough that all your time won’t be spent in the kitchen.

CORN AND LOBSTER SALAD

corn and lobster salad

zest of 1 lemon

2 tablespoons lemon juice

1 tablespoon white wine vinegar

salt and freshly ground black pepper

1/4 teaspoon sugar

3 tablespoons chopped parsley

2 tablespoons olive oil

1 pound cooked lobster meat, cut into 1/2 inch pieces

the kernels from 2 ears of sweet corn, cut from the cob

2 ribs of celery, cut into small pieces

arugula for serving

Whisk together the lemon zest and juice, vinegar, salt and pepper to taste, the sugar and the parsley in a bowl large enough to hold all the salad ingredients. Slowly add the olive oil, whisking to combine.

Add the lobster meat, corn and celery, stir until combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.

Enjoy!

 

VALENTINES DAY

09 Thursday Feb 2017

Posted by Ceri Wilkin in Appetizers, Dessert, Recipes, Salad

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cooking at home, easy, entertaining, friends, Uncategorized, valentines

From our first Valentines together, my husband and I have always cooked at home.
Initially it was simple, luscious pasta dishes, both of us inhabiting the kitchen, easily and joyfully cooking together. Then, as we moved out of our cocoon for two, and included friends in our celebration, the dinners became more complicated, transforming into more elaborate, four course meals, but still maintaining the fun and intensity from those evenings early in our relationship.

Here is part of a menu from a previous Valentines dinner party.

BAKED GRAPES

Heat oven to 400F.
Place a bunch of grapes on a baking pan, lined with foil. Splash with about a tablespoon of balsamic vinegar, place in the oven and bake for 10 to 12 minutes.
Serve with cheese, toasted walnuts and honey.
Enjoy!

Recipe adapted from Better Homes and Gardens, January 2013
www.bhg.com/recipes/‎

BEET SALAD WITH BLUE CHEESE AND WALNUT VINAIGRETTE

SALAD
1 1/2 pounds beets, rinsed and scrubbed
1 tablespoon olive oil
salad greens
1/4 cup walnut halves, toasted
4 ounces crumbled blue cheese

VINAIGRETTE

4 tablespoons sherry vinegar
2 tablespoons finely diced shallots
salt and freshly ground black pepper to taste
4 tablespoons walnut oil

Heat oven to 350F.
Place beets on a large piece of aluminum foil, rub each beet with olive oil and fold foil to enclose beets. Place on a cookie sheet and roast until a knife pierces center of beet easily, about 1 hour.
Remove skins with a paring knife. Slice beets.
In a small bowl, whisk together sherry vinegar, shallots, salt and freshly ground pepper, slowly whisk in oil.
Place greens on 6 plates, top with beets, walnuts and blue cheese. Drizzle with vinaigrette.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2007
www.arkansasonline.com/news/features/food/

CHOCOLATE RED WINE CAKE

2 cups flour
3/4 cup cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups red wine
confectioners sugar and whipped cream for dusting

Heat the oven to 350F.
Butter and flour a 12 cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Add the eggs, one at a time and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
Scrape the batter into the prepared pan, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack, let cool completely. Dust the cake with confectioners sugar and serve with whipped cream if desired.
Enjoy!

Recipe adapted from Food &Wine Magazine
www.foodandwine.com/…/chocolate-red-wine-cake

TOMATOES WITH BLUE CHEESE

22 Sunday Jan 2017

Posted by Ceri Wilkin in Recipes, Salad

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date night, easy, friends, happy hour, husband, quick, simple

My husband and I made a date to have a date, one quiet night leading up to the weekend – nothing grand – simply cooking dinner together and spending the evening curled up on the couch side by side.

leaving Happy Hour to meet my Husband for our date

leaving Happy Hour to meet my Husband for our date

It was following a fabulous happy hour with gorgeous friends, which, although extremely brief, was too much of a good opportunity to pass up – catching up, wrapped in heavy blankets in front of a blazing fire.

TOMATOES WITH BLUE CHEESE

tomatoes with blue cheese

SALAD

1 head lettuce

2 tomatoes, sliced

1 cup crumbled blue cheese

1 cup fresh basil leaves, cut into ribbons

DRESSING

3 tablespoons fresh lemon juice

1/4 cup vegetable oil

2 tablespoons sugar

1 small garlic clove, crushed

1/2 teaspoon salt

1/2 teaspoon dry mustard

Arrange the lettuce on a large platter. Distribute the tomato slices, blue cheese and basil attractively over the lettuce.

MAKE THE DRESSING: Combine dressing ingredients in a small bowl, combine with a whisk. Drizzle the dressing over the salad just before serving.

Enjoy!

Recipe adapted from Paula Deen

www.pauladeen.com/

SALAD WITH PEAS, PARMESAN, EGG AND BACON

11 Thursday Aug 2016

Posted by Ceri Wilkin in Recipes, Salad

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dinner, Dr Haney, easy, healthy, quick, simple, surgery, varicose veins

After months of debating with myself, I finally scheduled a consultation and then the phlebotomy and sclerotherapy to eliminate venous insufficiency and remove my unsightly, unattractive varicose veins.

It was a long process, requiring much patience from the specialists, and though the olympics were on the TV and available for viewing to help pass the time, I chose to read the book I had brought with me, and tried to ignore the uncomfortable pulling sensations coming from my numbed legs.

awaiting the first surgery - the veins to be removed are marked on both legs

awaiting the first surgery – the veins to be removed are marked on both legs

I knew from experience with a similar operation many years previously, that the doctor would recommend I be up and about, to walk and move (sadly there was to be no reclining on the couch while concerned and compassionate family members waited on me), so I planned a simple dinner that encouraged me to be in motion.

SALAD WITH PEAS, PARMESAN, EGG AND BACON

salad with parmesan, peas, egg and bacon

4 slices of bacon, cut crosswise 1/4 inch thick

1/3 cup grated parmesan, plus more for shaving

2 tablespoons red wine vinegar

salt and freshly ground black pepper

6 tablespoons olive oil

2 tablespoons vegetable oil

4 eggs

mixed greens

2 tablespoons tarragon leaves

2/3 cup frozen peas, thawed

2 radishes, thinly sliced

2 tablespoons thinly sliced fresh chives

Cook the bacon in a skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Transfer bacon to a paper-towel-lined plate.

Combine the grated parmesan, vinegar and salt and pepper in a medium bowl. Gradually whisk in the olive oil.

Put the skillet over medium-low heat and add the vegetable oil. When the oil is hot, crack the eggs into the skillet and cook, basting occasionally with the fat, for about 2 to 3 minutes.

Meanwhile, in a large bowl, toss the greens, tarragon leaves, peas and radishes. Lightly dress the salad with some of the vinaigrette, season with salt and pepper, and toss. Divide the salad among serving plates.

Top each salad with an egg. Drizzle 1/2 tablespoon vinaigrette over each egg, and season with salt and pepper. Top with the bacon, shaved parmesan and chives.

Enjoy!

Recipe adapted from Fine Cooking, June/July 2016

www.finecooking.com/

KALE AND BEET SALAD WITH BLUE CHEESE AND WALNUTS

25 Saturday Jun 2016

Posted by Ceri Wilkin in Recipes, Salad

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easy, healthy, light, Mum, quick, summer

Mum arrived for a summer visit, and after the long flight I wanted to serve something light to ease her gently into the new hemisphere and time zone.

KALE AND BEET SALAD WITH BLUE CHEESE AND WALNUTS

kale and beet salad

1 cup fresh mint leaves, coarsely chopped

1 (6-ounce) package baby kale

1/4 cup plain Greek yogurt

2 tablespoons buttermilk

2 teaspoons white wine vinegar

1 1/2 teaspoons olive oil

salt and freshly ground black pepper

4 hard-cooked eggs, quartered lengthwise

cooked beets, peeled and quartered

1/2 cup coarsely chopped walnuts

Combine mint and kale in a large bowl. Combine yogurt, buttermilk, vinegar and oil and season with salt and pepper, stirring with a whisk. Drizzle yogurt mixture over kale mixture, toss gently to coat. Arrange eggs and beets over salad, sprinkle with nuts and cheese.

Enjoy!

Recipe adapted from Cooking Light, August 2014

www.cookinglight.com/

 

BLT SALAD WITH BUTTERMILK PARMESAN DRESSING AND BUTTERY CROUTONS

22 Wednesday Jun 2016

Posted by Ceri Wilkin in Recipes, Salad

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easy, healthy, quick, summer

Yummy, fresh and quick to make – perfect for a summer evening.

BLT SALAD WITH BUTTERMILK PARMESAN DRESSING AND BUTTERY CROUTONS

BLT salad

2 1/2 cups cubed white bread

3 tablespoons butter, melted

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon shallot, finely chopped

1/4 cup cider vinegar

1/2 cup buttermilk

3/4 cup mayonnaise

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon sugar

chopped romaine lettuce

grape tomatoes, halved

6 slices cooked bacon, chopped

parsley leaves to garnish

Heat oven to 375F.

Prepare croutons: Toss together bread, melted butter, salt and pepper in a medium mixing bowl. Place on a baking sheet and bake for 7 to 8 minutes. Remove from oven and set aside.

Prepare dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk, mayonnaise, parmesan cheese, salt, pepper and sugar.

Make salad: Arrange lettuce on a serving platter. Top with tomatoes and chopped bacon, and drizzle with dressing. Add croutons and parsley. Serve with remaining dressing on the side.

Enjoy!

Recipe adapted from Southern Living

www.southernliving.com/

 

 

FALAFEL SALAD

05 Sunday Jun 2016

Posted by Ceri Wilkin in Recipes, Salad

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best, chickpeas, delicious, easy, family, garbanzo beans, healthy, kids, quick

My daughter fell in love with the falafel on this fresh and flavorful salad and has asked me to make it several times since first tasting the chickpea patties.

FALAFEL SALAD

falafel salad

FALAFEL

2 cans (15.5 ounces) chickpeas

1 onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

2 tablespoons cumin

2 teaspoons baking powder

1/3 cup flour

2 teaspoons salt

1/2 teaspoon black pepper

1 bunch parsley, chopped

1/2 bunch cilantro, chopped

1 teaspoon coriander

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons water

SALAD

romaine lettuce

1 red pepper, chopped

1 cup cucumbers, diced

1 cup black olives

6 radishes, thinly sliced

6 ounces crumbled feta cheese

Tzatziki dressing

Puree chickpeas, onion, garlic, red pepper flakes, cumin, baking powder, flour, salt, black pepper, parsley, cilantro, coriander, cayenne olive oil and water together in a food processor. Portion into balls.

Heat a saute pan, add oil. Sear falafel on both sides until golden brown. Place lettuce, red peppers, cucumber, black olives and radishes in a mixing bowl. Toss gently with dressing and portion onto plates. Top with feta cheese and falafel.

Enjoy!

Recipe adapted from Muscle and Fitness, July/August 2014

www.muscleandfitness.com/

 

CHOPPED COLESLAW

28 Saturday May 2016

Posted by Ceri Wilkin in Recipes, Salad

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best, buttermilk, camping, coleslaw dressing, delicious, different, family, friends, Memorial Day, potluck

I made this delicious Chopped Coleslaw to share at our Annual Memorial Day camping trip.

CHOPPED COLESLAW

chopped coleslaw

1/2 head cabbage

1/2 cup finely chopped celery

1/2 cup finely chopped red bell pepper

DRESSING

1/2 cup mayonnaise

2 tablespoons sugar

1/4 cup milk

1/4 cup buttermilk

2 teaspoons white vinegar

1/4 teaspoon hot pepper sauce

freshly ground black pepper

Cut cabbage into 2 inch pieces. Place in food processor and pulse until chopped.

Add celery and bell pepper to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw, toss to coat.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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