Author Archives: Piglet in Portugal

Local Heart, Global Soul

I have a small confession to make…   My post yesterday was made to lead you to todays one.

There’s method in my madness.. Why? because the cousin that we shared Christmas Day with had a salad on the dining table that we fell in love with.

It’s easy, tasty and  healthy…  it has only three ingredients but it’s a wonderful mix and when I started making it for other friends it was snapped up in a flash.

So, here’s todays treasure… an ultra simple salad that can be make in minutes with fresh seasonal ingredients, a true taste that sings “Summer”…

…which needs no additional dressings, is healthy and which is an exciting change from  the same-old, same-old offerings at pot-luck gatherings and your staple holiday menu.

Ingredients:

– fresh mint (chopped)

– fresh strawberries (chopped)

– beetroot, cooked and sliced … here’s a wonderful recipe if you want to…

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Beetroot and Orange Salad

Beetroot and Orange Salad

Beetroot and Orange Salad

I wanted something to serve with basic tinned tuna. Yes, I know it is better to eat fresh but I’d been out all day so this is my interpretation of a healthier “ready meal”.

Ingredients
1 small cooked beetroot
1 orange
Fresh chives
Ground black pepper

Method
Peel and thinly slice orange and beetroot and arrange in a circular pattern on the plate. (I added the 2 tablespoons of tuna to the centre of the salad) Chop up chives or herbs of choice and sprinkle over the salad. Season with ground black pepper.

Prep time less than 10 mins!

Facts about Beetroot

According to Self Nutrition Data beetroot is

“Very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Magnesium and Potassium, and a very good source of Folate and Manganese.”

But I also learn from the About.com Guide

“Beetroot has one of the highest sugar contents of any vegetable. Up to 10 per cent of beetroot is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.”

Sounds good to me providing I practise portion control!

This recipe sounds so delicious I could not resist adding it to my healthier eating collection of recipes!

Spirit Lights The Way

This fragrant soup is easy, inexpensive, healthy, full of fiber, filling, and  delicious . . . perfect for creating welcoming aromas on a cool rainy day.

Curried Lentil Soup

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1 Tbsp. vegetable or olive oil
1 onion, chopped
2 cloves garlic, crushed
2 Tbsp. curry powder
4 cups vegetable stock or bouillon
2 cups water
16 oz. can, fire roasted tomatoes
2 cups dried lentils, uncooked
2-3 carrots, chopped
2 ribs of celery, chopped
1 red pepper, chopped
1/2 c. red wine (optional)
1 c. chopped parsley (optional)

In a large saucepan, heat oil.  Sauté onion and garlic until soft, not browned. Stir in curry powder, sauté 1 minute. Add broth, water, tomatoes, lentils, (wine), carrots, celery, and red pepper.  Simmer covered until lentils are cooked, about 45 minutes. Stir in parsley, simmer 5 minutes.

For an even heartier soup or stew . . . serve over cooked brown rice or pearled barley.

Lentil soup is also delicious with…

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Rufus' Food and Spirits Guide

This salad is a great way to use slightly unripe tomatoes if someone happened to get overzealous and pick a few in the garden. I am not naming any names but her initials are Katherine.

Tomato Cucumber Salad

  • 1 cucumber, sliced thin
  • 2 medium tomatoes, sliced thin
  • 1/4 small red onion, sliced paper thin
  • 1 tbsp fresh oregano, chopped
  • Dry sherry
  • Olive oil
  • Salt/pepper

In a pie dish layer onion, then cucumber, then onion, then tomato. After each layer drizzle with oil and a cap full sherry, sprinkle with salt, pepper and oregano. Let sit in refrigerator at least two hours before serving.

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Piglet’s Endive Salad

Piglet's Endive Salad

Piglet’s Endive Salad

My daughter introduced me to endive recently, and much to my surprise it was delicious! Plus it has good anti-inflammatory properties.

When I returned to Portugal I was delighted to discover endive was readily available here at affordable prices. This simple salad is now one of my lunchtime favourites.

Ingredients
Endive
Lean bacon lardons
Hard boiled eggs
Chives
marjoram
Black pepper

Method
Slice endive, wash and dry. Add to salad bowl. Cut hardboiled eggs into quarters and arrange around the edge of the bowl. Fry lardons until crispy and add to the centre of the salad. Sprinkle black pepper, chopped chives and marjoram and sprinkle over the top of the salad.

Enjoy!

Please share your endive recipes in the comments below.

Globetrotting for Food

Quinoa is a great source of protein. Coupled with another good protein source, chick peas, and with a bunch of fresh veggies makes with salad exciting yummy and healthy.

Ingredients

1 cup pre-cooked (boiled) quinoa, ½ cup boiled black peas, ½ peeled and chopped carrot, ½ sliced leek, 5 chopped red radishes, 8 – 9 largely chopped sweet pods, handful of fine chopped fresh mint, 1 grated garlic clove, 2 finely chopped green chillies, a squeeze of fresh lemon juice, salt and pepper to taste and a drizzle of olive oil

 

Method

  1. Heat the oil in a pan and temper it with the grated garlic and chilli.
  2. Add the leeks and sweat them for about a minute.
  3. Add the carrots, sweet pods and radish and stir well. Cook on a medium flame with the lid on for just about 1 minute…mostly to warm up the vegetables and allowing them…

View original post 54 more words

These cup cakes are really tempting!