With the salads and fruit kebabs, this is one of the most colorful meals in the series.
Timing
| :00 | POTATOES | Put potatoes on to cook |
| :01 | CARROTS | Put carrots on to cook |
| :02 | KEBABS | Prepare fruit and arrange on kebab sticks, cover and put in fridge |
| :18 | MEDLEY | Cut and assemble all ingredients |
| :21 | POTATOES | Prepare mixture and start to fry |
| :26 | CARROTS | Add toppings and plate up |
| :27 | SALSA | Cut and combine all ingredients |
| :29 | KEBABS | Blend all ingredients for Cashew & Pear Cream |
| :30 | FINISH | Serve and enjoy! |
Greek Potato Cake
MAKES 8 CAKES
Step 1—Cook Potatoes
2 lb. (1 kg.) white potatoes, unpeeled (around 3 large)
6 cups boiling water
Cut potatoes into ½-in. (1 cm.) cubes for fast cooking and put in a medium pot with boiling water. Simmer until soft (up to 10 minutes). Drain well.
Step 2—Make Potato Mash
½ cup thinly sliced sun-dried tomatoes
3 scallions (spring onions), sliced
1 small red onion, finely diced
1 teaspoon ground cumin
1 teaspoon salt
½ cup chopped cilantro
(fresh coriander)
Mash potatoes roughly so there are still some chunks left.
Thinly slice sun-dried tomatoes and scallions and mix with potato.
Add remaining ingredients to mashed potato and mix well.
Step 3—Form Cakes & Fry
½ cup sesame seeds
2 tablespoons oil (for frying)
garnish: scallions (spring onions)
Pour the sesame seeds into a shallow bowl.
Measure out ½ cup of the potato mix and roll into a ball with your hands. Press to flatten into a “cake” shape. Roll in the sesame seeds so it is liberally covered. Repeat with remaining potato mixture.
Heat a nonstick frying pan with a little oil. Fry cakes for around 3 minutes each side or until light brown.
Garnish with sliced scallions.
Tip: Alternatively you can bake these in the oven. Simply brush with a little oil and bake for 20 minutes at 300°F (150°C).
MAKES 2 CUPS
10 cherry tomatoes
1 avocado
½ teaspoon salt
1 tablespoon lemon juice
1 clove garlic
Randomly chop the cherry tomatoes and place in a serving bowl.
Dice the avocado thinly and add to the bowl.
Sprinkle with salt and lemon juice.
Crush garlic and gently combine all ingredients together with your hands.
MAKES 8 1-CUP SERVINGS
3 oz. (100 g.) mesclun or spring lettuce mix
½ orange bell pepper (capsicum)
½ red bell pepper (capsicum)
½ yellow bell pepper (capsicum)
4 oz. (125 g.) sugar snap or snow peas
1 cup beetroot matchstick
Place the mesclun in the bottom of your serving bowl.
Finely slice the bell peppers and randomly chop the sugar snap peas.
Add to the bowl and mix gently.
Peel the beetroot and thinly slice. Stack the slices, then slice finely to create matchsticks. If the beetroot is juicy, roughly dry with a paper towel. This will help prevent it from staining the other ingredients. Sprinkle the matchsticks over the top of the other vegetables.
Tip: If you prepare the vegetables ahead of time or need to store this salad, make sure it is covered and sprinkle some water through it to keep everything fresh.
Tip: Mesclun is a salad mix of assorted small, young salad leaves. Traditionally specific lettuces were used in equal portions. However, many other leafy vegetables, such as spinach and arugula, are now included.
Fruit Kebabs
MAKES 10 KEBABS
¼ honeydew melon
¼ cantaloupe
¼ small watermelon
½ large mango
20 blueberries
5 large strawberries
½ pineapple
3 kiwifruit
garnish: 2 tablespoons shredded coconut
Turn your cutting board over or use a new board so you do not taint the fruit with savory flavours.
Use a sharp knife to skin the fruit and chop into 1-in. (2 cm.) chunks.
Arrange the fruit on a platter in order of color (red, orange, yellow, green, blue). Handle the fruit gently to preserve the sharp edges that make it look appealing.
Push the fruit on the skewers. This is a time-consuming job, so you may want to recruit a helper.
If you are not serving right away, cover with cling wrap and refrigerate.
Sprinkle with shredded coconut just before serving.
Tip: If you refrigerate the fruit overnight, it will look fresher for longer at room temperature.
Tip: You will have some leftover fruit pieces that are smaller or out of shape. Just make a fruit salad or smoothie out of these!
MAKES 4 1-CUP SERVINGS
16 oz. (450 g.) baby carrots, pre-peeled
3 cups boiling water
¼ teaspoon salt
2 tablespoons liquid honey
garnish: 1 teaspoon sesame seeds
Put the carrots in a medium pot with boiling water and cook for approximately 10 minutes or until tender.
Drain well and pour into serving bowl.
Add the salt and honey and toss the carrots in the bowl to distribute seasonings evenly.
Garnish with sesame seeds.
This is a lovely all-purpose cream that you can use with many desserts.
MAKES 2 CUPS
14-oz. (400 g.) can pears (in juice)
1 cup cashew nuts
Add the pears (with the juice) and cashews to a blender and blend until you have a smooth cream.
Tip: Keep blending until you have a smooth cream—you do not want bits of cashew nuts and juice.
