Bulghur Wheat Salad

On these hot summer nights, I haven't really wanted to eat much more than a salad for dinner.  Teenagers though, need filling up, so adding grains to salad and vegetable ingredients is a great way to satisfy everyone.  This salad was tasty and filling.

Bulghur Wheat Salad

Ingredients

1-1/4 cups bulgur wheat
1 tsp ground oregano
2-1/2 cups boiling water
2 medium courgettes (zucchini) - sliced lengthwise down the middle and then crosswise into diagonal slices
1 large red pepper - sliced into strips
Olive oil
2 medium carrots - grated
2 spring onions - sliced thinly
handful pine-nuts
large handful fresh mint - chopped


Dressing

2 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tbsp Dijon mustard
1 orange - juice only
Honey - a little drizzle


Put the bulgur wheat into a large bowl and mix in the oregano. Pour the boiling water over and cover with a lid. Set aside for approx. 20 mins.

Combine the courgettes and peppers in a bowl. Give them a good drizzle of olive oil and stir well. Transfer veggies onto a baking tray and roast in the oven - approx. 200 degrees C - for 20 mins.

Meanwhile, make the dressing by combining dressing ingredients in a small jar. Shake well and put aside.

When the bulgur wheat is cooked, fluff it through with a fork and transfer to a large serving bowl. Mix in the roasted veggies, carrots, spring onions, pine-nuts and mint. Drizzle over just a little dressing and mix through. Refrigerate until ready to serve.

Just before serving, mix in more dressing to suit your tastes (some people like just a little and others like it soaked right through the salad).

Enjoy!

Caryl ♥

Spaghetti with Rhubarb and Fresh Dill

This is another savoury recipe with rhubarb that turned out to be one of the best pasta dishes I've ever tasted ..... and no, I'm not pregnant, which is what most people asked me when I made it! :)

Spaghetti with Rhubarb and Fresh Dill

Ingredients

1 bunch of rhubarb
1/4 cup dry white wine
2 tbs evaporated milk
1 tbs creme fraiche
1 leek - thinly sliced
125g butter (I have to think about how to reduce this amount)
3 tbs pine-nuts - roughly chopped
3 tbs sultanas, soaked in warm water 10 minutes, then drained
2 small bunches fresh dill - finely chopped


Please note:

1. It would probably be easier to replace the evaporated milk and creme fraiche with single cream instead .... I just used what was in the fridge!
2. The amount of butter is rather a lot, so I will think about what to do to reduce this!

Cut each rhubarb stalk crosswise into 3 pieces, then thinly slice lengthwise. In a large saucepan, combine wine, evaporated milk, creme fraiche, leeks and a pinch of salt. Cook, stirring occasionally, for a few minutes. Add rhubarb and continue cooking, stirring occasionally, until the rhubarb is soft. Remove from heat and set aside.

In a medium saucepan, combine butter, pine nuts and sultanas. Cook over medium heat until butter is melted and the flavours have combined, about 2 minutes. Stir in dill and cook a few minutes more. Remove from heat.

Cook pasta in boiling water until tender. Reserving 1/4 cup pasta cooking liquid, drain pasta. Mix pasta with the cooking liquid, pine nut mixture and rhubarb mixture.

Serve immediately.

Enjoy!

Caryl ♥

Sauteed Brussels Sprouts with Garlic & Pine-Nuts

Brussels sprouts, I have to admit, have not been a vegetable I've liked until very recently.  In fact I used to only put up with it "for the sake of keeping the peace" at Christmas time!  However, there are so many things you can do with these special green gems of goodness, I can now say I actually enjoy them.  This is how I served them with this year's Christmas dinner, alongside the traditional baked potatoes, carrots and a newly tried Jamie Oliver's "Must-try red cabbage braised with apple, bacon & balsamic vinegar".

Sauteed Brussels Sprouts with Garlic & Pine-Nuts

Ingredients

500g Brussels sprouts (approx)
Butter
3 cloves garlic - finely sliced
handful pine-nuts - toasted


Wash and trim the ends of the sprouts.  Slice in half length-wise and cook them in a pan of boiling water for approx. 3-5 minutes.  Drain.

In a wok, melt a small knob of butter.  Add the garlic and stir fry until just starting to colour.  Pour in the sprouts and stir until warmed through and coated with the garlic and butter.  Add the pine-nuts and stir until combined.

Serve immediately, or keep warm until ready.

Enjoy!

Caryl ♥