Penninghame Out and About

Marie has been busy this week!

Thursday Marie was at St Medan Golf Club, Monreith giving a cooking demonstration and talk for the ladies of the club for their fundraising evening.  The club had also invited Ann Barclay and “Jamie at Home”.

Marie demonstrated how to make Red Quinoa Salad, Smoked Salmon with Asian Dressing and Sesame Seeds, Puy Lentil Salad with Sun Dried Tomatoes and Goats Cheese and finally Seed Crunch.  (Recipes below)

The evening was a great success, the club made £776.   Marie was busy after the demonstration talking to individual ladies about their own health and nutrition issues.  The following day the local health food stores ran out of Rice Syrup!  They couldn’t understand why so many people wanted to buy it!

 

Monday, Marie was at Claire’s Hairdressing Salon where she gave a health talk and and answered questions from the ladies who had come along for a health and beauty talk.  Claire gave beauty tips and talked about latest hair styles.

Marie is available to give cooking demonstrations or talks by appointment.  Contact the office on 01671 401414

Red Quinoa Salad

1 cup red quinoa

2 cups water

3- 4 spring onions finely chopped

1 medium carrot grated

1 cup cooked fine green beans, cut into 1cm pieces

Bunch of fresh coriander, chopped

Bunch of fresh dill, chopped

Parsley, chopped

50grms ewe’s cheese grated

1 tsp salt

Olive oil

3 tbs lemon juice

1 tbs Shoyu soy sauce

In a heavy bottomed pot, salt the water and bring it to the boil.  Meanwhile, toast your quinoa in a large pan until it begins to pop.  Add the quinoa to the water before it is boiling to avoid it bubbling over, then cover and simmer for 30 minutes or until the water is completely absorbed.  When cooked, leave to cool in a large dish.

Once the quinoa has cooled a little, gently mix with the rest of ingredients in a large bowl with the chopped herbs and dress with some olive oil, the lemon juice, and the shoyu soy sauce.

 

Smoked salmon with Asian dressing, Black Sesame Seeds and Coriander

150 grms smoked  salmon sliced thinly (Could be raw salmon or raw seabass finely sliced)

2 tbsp shoyu soya sauce

2 tbsp fresh lime juice

1 tbsp fresh ginger juice

Pinch of salt

Coriander and black sesame seeds to decorate

 

Place the thinly sliced smoked salmon on a serving plate.  Put one coriander leaf on each piece of salmon then sprinkle the sesame seeds over.  Mix the shoyu, lime, ginger juice and pinch of salt together.  Pour the shoyu and lime mixture over the fish making sure that it is distributed around the dish evenly.


Puy Lentil Salad with Sun Dried Tomatoes and Goats Cheese

 1 red onion – sliced into very thin half-rings

1 tbsp red wine vinegar

salt

250g dried puy lentils (or 1 tin of pre-cooked)

3tbsp olive oil

1 clove garlic crushed

6 kalamata olives finely chopped

6 sun dried tomato halves – soaked in hot water for 30 minutes (keep soaking liquid for cooking lentils)

1 red pepper finely sliced

1 bunch parsley

1 bunch chives

1 bunch dill

100g mild goats’ cheese – broken into rough chunks

Place the red onion in a bowl and mix together with the vinegar and a tsp salt then leave to stand.

Bring a pan of water (approx 1ltr) to the boil then add lentils and cook for 20-30 minutes until tender.

Meanwhile heat olive oil and gently fry the sun dried tomatoes and red pepper for a few minutes until they have just begun to soften then add garlic and salt and continue to fry for a minute or so.

Drain the lentils and mix together with onions while still warm, then gently mix through the olives, sundried tomatoes, peppers, herbs, and cheese.

 

Seed Crunch

½ cup sesame seeds

1 cup sunflower seeds

½ cup pumpkin seeds

½ cup brown rice syrup

 

Lightly toast seeds separately in a medium hot oven or in a dry pan. Heat rice syrup in a saucepan, then add toasted seeds and mix well. Pour mixture onto a baking tray or greaseproof paper, then allow to cool before cutting into squares.

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