Category Archives: Salads and Vegetable Sides

Baked Butternut

This month’s Feel Good Food challenge is Maple syrup.  Now I have to admit to being slightly disappointed when I heard what the ingredient was. I have always found Maple syrup to be overpriced and I just can’t get used to the consistency.  I guess it is just what you are used to.  However, in the spirit of the challenge I bought myself some middle of the range Canadian syrup and was shocked to read that my little bottle required 13 litres of tree sap.  No wonder it is so expensive!

So, now to find something healthy to cook with my new acquisition.  This has proved harder than I thought.  There are plenty of recipes for sweet, sticky ribs, flapjacks, biscuits, cakes but nothing that I would term healthy.  The best that I have been able to come up with is this very traditional South African dish – baked butternut.  South Africans like their vegetables cooked with butter and brown sugar so I thought I would make it ‘slightly’ healthier by using Maple syrup instead of the brown sugar.  Victoria of A Kick At The Pantry Door has assured us that Maple syrup is a healthier option. I haven’t cooked butternut like this for many years as my husband likes his vegetable au naturale.  When I dished these up on his plate his first reaction was one of pleasure but he was quick to ask how I had done them.  Needless to say, as nice as this dish is I don’t think we will be eating it every week.

One to bring out for that special occasion I think.

Baked Butternut

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Baked Butternut

Ingredients

  • 500g butternut, peeled and cut into large chunks
  • 2 sticks cinnamon
  • 50g butter
  • 2 tblsp maple syrup
  • smoked paprika

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Place the butternut in a roasting tin with the cinnamon sticks.
  3. Melt the butter and syrup together and pour over the butternut.
  4. Lightly dust with smoked paprika.
  5. Baked, covered with foil for 45 to 60 minutes.
  6. For the last 10 minutes, remove the foil to let the liquid evaporate.
http://mygoldenpear.com/2013/07/19/baked-butternut/

Honey and Mustard Salad Dressing

This super quick and easy honey and mustard salad dressing is definitely one of our favourites at the moment – so much so that I make double the quantity and store in the refrigerator.
A really quick dinner for us is to bake some chicken breasts in the oven, slice thinly and add to a mixed salad and serve with the honey and mustard dressing drizzled on top.
Honey and Mustard Dressing
Honey and Mustard Salad Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 250ml

Honey and Mustard Salad Dressing

Ingredients

  • 125ml mayonnaise
  • 60ml honey
  • 60ml Dijon mustard
  • 1 tblsp red wine vinegar

Instructions

  1. Add all ingredients to a bowl and mix well together.
  2. Refrigerate.
http://mygoldenpear.com/2012/06/23/honey-and-mustard-salad-dressing/
Honey and Mustard Dressing
 Enjoy!

BUTTERNUT, FETA AND LENTIL SALAD

After weeks and weeks of rain, we finally have some sunshine and with that comes al fresco dining.  Friday nights are always a bit of a rush for us so this salad is perfect – the butternut can be prepared in advance and then just quickly throw everything together at the last minute.  Perfect with cold roast chicken and a honey and mustard dressing.
Butternut, Feta and Lentil Salad

Butternut, Feta and Lentil Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 servings

Butternut, Feta and Lentil Salad

Ingredients

  • Half a butternut, peeled and cubed
  • 2 tblsp honey
  • 1 bag mixed lettuce
  • 1 bag baby spinach
  • 250ml tinned lentils, rinsed and drained
  • Half a punnet cherry tomatoes
  • 4 baby carrots, sliced
  • Half an apple, finely chopped
  • 1 cup red, yellow & green peppers, chopped
  • 100g feta cheese

Instructions

  1. Preheat oven to 190° C.
  2. Place the butternut in a roasting dish, drizzle with olive oil and roast until cooked, about 35 minutes.
  3. Drizzle the honey over the warm butternut and toss to coat well. Set aside to cool.
  4. Arrange the lettuce and spinach on a serving platter and top with the remaining ingredients, ending with the butternut and feta cheese.
  5. Season and serve with the dressing of your choice.
http://mygoldenpear.com/2012/05/26/butternut-feta-and-lentil-salad/

Butternut, Feta and Lentil Salad

Related Posts Plugin for WordPress, Blogger...