Monday, November 10, 2008

for a start

Last night, the book club a.k.a. bitch 'n binge club convened chez moi and I decided to use seasonal ingredients (a pumpkin and apples, both from my parents' garden) for the main course and dessert:
yum, yum (onemorehandbag)
The chicken was a recipe from Anne's, the apple tarte from one of Austria's most famous bakeries, Demel.

The starter, however, was my "invention" and proved quite a hit with the girls who asked me to post the recipe. So here goes:

pomegranate salad (onemorehandbag)
Herby Salad with Sweet Potatoes and Pomegranate Seeds

Ingredients (serves 4 hungry guests):

120g baby spinach
2 handfuls of parsley 
1-2 handful(s) of mint
1 handful of unsalted cashew nuts
seeds of 1 pomegranate
2 large sweet potatoes
150g feta cheese
pepper, freshly ground
olive oil
balsamic vinegar
fruit vinegar (I used pear)
1 teaspoon honey
pomegranate sirup (if you can get it)

Wash and spin-dry spinach, parsley and mint. Take off the big stalks of the parsley and mint. Put in a big bowl. 
Boil the sweet potatoes in salted water like you would potatoes. Depending on size 25 mins approx until they are still firm enough to slice. Let cool, peel and cut into slices or cubes.
Cut the pomegranate in half and take out the seeds. Attention - this is really messy so wear an apron and do it in a bowl or over the sink.
Carefully roast the cashew nuts on medium heat in a non-stick pan until they are lightly golden. Let cool.
Add sweet potatoe chuncks, pomegranate seeds and cashews to the spinach and herbs. Crumble feta on top.
Mix a dressing with salt, pepper, oil and vinegar, honey and (optional) a shot of pomegranate juice.
Carefully blend in and enjoy.


Post a Comment

<< Home

eXTReMe Tracker

words and photos (unless otherwise indicated) and banner-design by retailtherapist