BAKED POTATO SALADS

Ingredients:

30ml butter

30ml flower

310ml milk                                

Salt Freshly ground black pepper

Mixed herbs

125ml mayonnaise

6 mediums size potatoes (peeled and boiled)

 

 

Instructions:

1. Preheat the oven to 180⁰C.
2. Spray a 20cm oven dish with baking spray.
3. Melt butter in pan.
4. Add the flower and mix until smooth.
5. Slowly add the milk and stir continuously until the sauce comes to a boil and thickens.
6. Flavour to taste with salt and pepper and mixed herbs.
7. Remove from heat and add the mayonnaise while stirring.
8. Cut potatoes into slices and place in the prepared oven dish.
9. Pour the sauce over the potatoes.
10. Bake for 30 minutes.

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Greek salads

Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

INGREDIENTS

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice   
• 1/2 teaspoon fresh chopped garlic
  
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
• 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
• A heaping half cup crumbled feta cheese

METHOD

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

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How to make perfect coleslaw

Felicity's perfect coleslaw. Photograph: Felicity Cloake

Sometime in the last decade, coleslaw, so familiar a fixture of every Boxing Day buffet and summer picnic, has been rebranded. And every time I see a "slaw" sitting chirpily on the menu, a grumpy, Victor Meldrew-like surge of irritation courses through me. The Berni Inn salad bar never called it slaw. My dad never put ham and slaw sandwiches in our picnics. If it doesn't have cabbage in it then it's not coleslaw: it's a salad. End of rant.

How to Make Coleslaw

A quick and easy recipe for coleslaw that you don't have to make several days in advance.

Ingredients

• 1 cabbage head
• 1 carrot
• 1 green pepper
• 1 small onion
• 1 small drizzle of hot sauce
• 8 ounces of sour cream
• 1/2 cup mayonnaise
• 2 tablespoons vinegar
• 3 tablespoons sugar
• 2 teaspoons celery seed
• Salt and pepper

EditSteps

1. 
   1
   Using a grater or knife, finely shred the cabbage and carrot.
2. 
   2
   Chop the green pepper and onion.

How To Make Fusilli Pasta Salad

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How To Make Fusilli Pasta Salad

Fusilli Pasta Salad Recipe. A fusion of Mediterranean cuisine that is both healthy and satisfying. It can be eaten either on its own or as an accompaniment. Savour our Fusilli Paste

Step 1: You will need

See top right.

Step 2: Heat the water

Mielie & Egg Salad Recipe

This salad looks impressive and is really quite easy to prepare. Get all your ingredients ready and arrange them in a beautiful glass bowl. 

Ingredients

6 eggs
2 tins Rhodes Whole Kernel Corn, drained
1 tin Rhodes Garden Peas, drained                            
250-300ml mayonnaise
100ml natural yoghurt
Salt and freshly ground black pepper
1 lettuce (butter or cos)

Method

Place the eggs in a pot containing cold water and bring to the boil. As soon as the water starts to boil, take note of the time and allow the eggs to cook for 7-9 minutes or until hard-boiled. Remove the shells and coarsely chop the eggs. Mix the corn, peas, mayonnaise and yoghurt and season to taste. Chop the lettuce finely and place in a large glass bowl. Place the corn mixture on top of the lettuce, sprinkle the chopped egg over and season with salt and pepper.

Useful Tips

This salad can stand in the fridge overnight. Just add the eggs shortly before serving.

- See more CLICK HERE

Baby Potato, Corn & Pea Salad with a Herb Dressing Recipe

Ingredients

750g baby potatoes cooked then halved

1 cup snap peas

1/2 green beans, trimmed and halved

½ of 410g can Rhodes Garden Peas in Brine (drained)                             

½ of 410g can Rhodes Whole Kernel Corn in Brine (drained)

Salt and pepper to taste

 

Dressing

 

120ml olive oil

Zest of one lemon

4 tablespoons (60ml) lemon juice

4 tablespoons (60ml) chives chopped

4 tablespoons (60ml) Italian parsley chopped                        

2 tablespoons (30ml) chopped coriander

Salt and pepper and little sugar sprinkle to taste

Method

1. Boil potatoes with skin on till soft but firm. Cool then halve. 
2. Blanch snap peas; drain the Rhodes beans, peas and corn kernels. 
3. Toss together with potatoes to combine. Season with salt and pepper. 
4. Blend together all the dressing ingredients and pour over salad when you ready to serve.

Useful Tips

Use ½ a 410g can Rhodes Beans Cross Cut in Brine instead of the fresh beans.

- See more at: http://www.rhodesquality.com/recipes/baby-potato-corn-pea-salad-herb-dressing-recipe#sthash.bpDNvAqN.dpuf