Gabriel Gate recipes: January 09

Egg And Potato Salad

Today I’d like to share one of my favourite salads. You need eggs, and small, cooked potatoes cut in half.

In a bowl, mix:

•    1 teaspoon of mustard with the juice of 1 lemon
•    1 tablespoon of red wine vinegar
•    A little salt and pepper
•    4 tablespoons of extra virgin olive oil

Add:

•    8 halved cherry tomatoes
•    The halved cooked potatoes
•    Half a finely sliced red onion
•    500 grams of cold young cooked green beans
•    4 hard-boiled eggs
•    About 25 black olives
•    8 finely sliced basil leaves

Toss well together and voilà!  A superb salad for 8 people… and it’s delicious with prawns.

Peaches And Strawberry Dessert

If you’re looking for a lovely summer dessert idea, try this baked peach and strawberry dessert with kirsch.

Butter a porcelain or glass oven dish and dust it with caster sugar.

Wash 250 grams of strawberries, cut them into cubes and add to the dish.

Top with 4 halved peaches, skin-side down.

Sprinkle with a bit more sugar and place a small knob of butter on top of each peach.  Drizzle about 60 ml of kirsch or a liqueur of your choice over the top, then bake in an oven preheated to 200°C for about 20 minutes.

Simple and delicious, it serves 4 and is nice with vanilla ice-cream and toasted flaked almonds.

Cucumber And Celery Salad With Mint and Yoghurt Dressing

When the kitchen is too hot, like a typical Aussie I light the barbecue.  This Cucumber and Celery Salad with a Mint and Yoghurt Dressing is easy cooking.

Wash 4 sticks of tender celery and slice thinly. 

Peel and halve a European-style cucumber, discard the seeds and slice the cucumber finely. Peel and grate 1 medium carrot.

In a salad bowl:

•    Mix the juice of 1 lemon with a bit of salt and pepper
•    4 tablespoons of Greek-style yoghurt 
•    Add 8 finely sliced mint leaves
•    1 finely chopped clove of garlic
•    2 tablespoons of chopped walnuts.

Toss the vegetables in the dressing.  It serves 4.

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