Green Tomato and roasted Walnut Salad

This recipe is adapted from the April/ May Dish Magazine.  The dressing can be made in the TMX but the green vegetables are best if sliced on a mandolin or with a very sharp knife.
It is nice to be able to use veggies from the garden and the Green Tomatoes and Zucchini are both the last of the season.
I have doubled the dressing ingredients as it is particularly nice and could be served with any salad.
This makes 6 generous serves.

Salad

2 large and 2 cherry green tomatoes
1 small fennel bulb, fronds trimmed off and saved, (I used a large stick of celery)
1 Lebanese cucumber or 1/2 a small telegraph cucumber
1 medium Zucchini
1/2 teaspoon of each,  sea salt and freshly ground black pepper
Zest of 1 Lemon.
1/2 cup on Walnut pieces, roasted.

Dressing

2/3 cup of Creme fraiche, ( I used sour cream )
4 tablespoons of Olive oil
2 tablespoons of white wine vinegar( I used Apple cider vinegar).
2 cloves of garlic, crushed
2 teaspoons of Dijon mustard
1 teaspoon of honey

Method

Dressing
Add all ingredients to TMX bowl and mix on speed 5 for 5 seconds.

Salad

Shave all vegetables into a large bowl and toss with salt and pepper . If making ahead, add salt and pepper just prior to serving.
Arranged on a large platter and scatter with, fennel fronds, lemon zest and walnuts.
Drizzle with some of the dressing.

Note
I served this salad with fish in egg and bread crumbs and TMX mashed potatoes.

Spicy Barley Salad

This recipe is from"Istanbul", by

Rebecca Seal.  I have adapted the cooking of the Barley to TMX .

100gs Pearl Barley
1 large bunch of parsley
1 small red chilli, ( I added a few drops of Tabasco sauce )
Seeds of 1/2 a pomegranate,  ( unable to purchase, so segmented an orange)
30 gs. Walnut pieces chopped into the size of pomegranate seeds.

Dressing
2 tablespoons of EVOO
1 tablespoon of pomegranate molasses.
Freshly ground black pepper and flake salt. 

Please 1 liter of water into TMX bowl and place basket into bowl. Weigh in 100g barley, steam Varoma, 35 mins, speed 2.
Wash barley in cold water when cooked and drain.  Allow to cool,  this can be done previous day.
Place barley into serving dish and add rest of ingredients. Add dressing just prior to serving. 

I added the Tabasco to the dressing. 

Steamed Eggplant Salad.

This recipe is based on one by Kylie Kwong. She describes it as velvety and sloppy.and is a dream to make in the TMX.

Serves 4/6.


1 large Eggplant, peeled and cut into 3/4 inch cubes.
2 teaspoons of sea salt.

1/4 cup of Apple Cider Vinegar
2 tablespoons of shao hsing wine or dry sherry
3 cloves of garlic
1 Tablespoons of brown sugar
1 Tablespoon of light soy sauce
1/2 teaspoon of Sesame oil

1 Tablespoon of finely sliced spring onions
ground white pepper.

Place cubed Eggplant on Varoma tray and sprinkle with salt.
Stand for 10 minutes and the rinse well under running water.
place 500mls of cold water into TMX bowl and steam eggplant on tray, for 10 minutes/Varoma/speed 2. Set aside to cool slightly.

EMPTY bowl.
Drop garlic onto blades, speed 5 for 5 seconds. Scrape down.
Add vinegar, wine, sugar,soy sauce amd sesame oil.
Cook 5 minutes/100/speed 3.With CUP OUT.
Pour over Eggplant which has been placed in serving dish.

Garnish with sliced spring onion and white pepper.

This is equally nice served warm or at room temperature.

2 second salad.

I had just made Mayo., and usually , after scraping out bowl, add an avocado to make a dressing/dip. This time I added........

1 small carrot, peeled and roughly chopped
1 stick of celery, chopped
1/2 a green apple, core removed, chopped
2 large radishes.

All in bowl, set for 2 seconds, speed 5. Done.
Plenty for 2 .

Pumpkin Spiced Rice.

This is an attractive looking dish. It can be served hot or cold, and can be prepared the previous day. It has little or no fat, depending on how you cook the pumpkin.
The recipe makes 6 generous serves at 225 calories per serve if the pumpkin is steamed.

570g. pumpkin
1 medium onion
2 large cloves of garlic
1 heaped teaspoon of curry powder
1 cup of uncooked rice
2 Tablespoons of currants or craisins
1/4 cup of toasted slivered almonds
1 cup of baby spinach leaves
2 Tablespoons of chicken stock

Cut pumpkin into 2cm. dice and steam in Varoma until cooked, or spray with oil and roast in oven. Set aside.
Cook rice in TMX, set aside.
Put onion and garlic in TMX bowl and zap until chopped. Scrape down sides and add chicken stock. Cook on varoma for 5 mins., gentle reverse. Add curry powder and zap to mix in.
Place everything in a large bowl and turn the mixture over to mix together, Make sure the onion mixture is well incorporated.
Sprinkle the almonds over the top and serve.

If preparing for the next day, and you wish to serve it hot, then don't stir in the spinach leaves until it is reheated. It reheats well in the Microwave.

I used some Wild rice and white rice. You could use brown rice if preferred.

curried rice salad with raisins and walnuts

This is adapted from a Sanitarium recipe


3/4 cup of chopped celery
3 cups of cooked rice
1 small red onion
1 small capsicum
1 red apple
1 cup raisins
3/4 cup chopped walnuts

dressing
3/4 cup of EDC mayo
2 teaspoons of curry powder

place onion, apple, and capsicum into T.M bowl and zap 2 sec on speed 5.
Tip on to cooled cooked rice and fold in with walnuts and celery.
stir curry powder into mayo and then fold into rice mixture.

this salad can be kept for up to 2 days in the refrigerator .
almonds can be used instead of walnuts