“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Sunday, 27 June 2010
Talk about feast and famine . . . we're having a heat wave here in the UK! Yayy, it's about time!!
Everywhere you look people have donned their shorts and tank tops, sun hats and sun glasses. The parks are loaded with sun worshippers toasting their bodies . . .
And the seasides are overfun with people looking to escape the temperatures of hot concrete in exchange for cool sea breezes!
This is barbeque weather! Time to light the coals and crack open the lawn furniture! Pop a few cool bevvies, and toss a few salads.
Tonight with barbequed cheddar and red onion burgers we are having this tasty salad. Nothing new to some of you I am sure, but a real favourite of ours.
I always blanch the broccoli first as my body doesn't tolerate completely raw broccoli very well. It also makes for a lovely bright green colour of broccoli, which looks so very pretty. I like to use roasted salted nuts, and you'll be glad to know that tender stem broccoli works just as well as the other kind.
It keeps for several days in the refrigerator, which is a good thing and makes it very handy for snacking on!! Hmmmm . . . I wonder if I'll be able to talk Todd into chasing down the Icecream Truck after tea time . . .
*Broccoli Delight Salad*
Serves about 6 people
Delicious salad filled with lovely colours, textures and flavours. Crisp broccoli, sharp red onion, sweet sultanas and crunchy toasted nuts, in a tangy buttermilk dressing. Delightful!
2 to 3 heads of fresh broccoli
(or equivalent amount of tender stem broccoli)
120g of chopped roasted nuts
(I use a mixture of almonds and pecans)
1 handful of sultana raisins
1/2 of a small red onion, peeled and finely chopped
For the dressing:
4 ounces buttermilk (well shaken before measuring)
1 heaped dessertspoon of mayonnaise (I use nonfat)
2 TBS cider vinegar
1 TBS caster sugar
salt and pepper to taste
Trim and chop the broccoli, discarding any woody stems. (You can use the stems if you peel them) Place them into a bowl and pour boiling water over them. Leave for about 45 seconds and then drain well and rinse in cold water. Drain well again. Place in a dry bowl. Add the chopped nuts, raisins and onion. Toss together well.
Whisk together the buttermilk, mayonnaise, vinegar and sugar. Season to taste with salt and pepper. Pour this over top of the salad, and again toss well. Cover and chill for several hours before serving.