May 14, 2007

HHDH#12-Hay Hay It's Time for Salad Ey?

I was thinking about warm salad as we are heading to Winter when Katie of Other People's Food announced HHDH#12 theme is Caesar Salad. Perhaps roast kumaras or pumpkin with additional herbs and garlic would be great, but I am also thinking about lunch. It should be something light but delicious, very delicious so that we can forget about the miserable weather.

As we are harvesting pumpkins and buttercups, I have to make the most of them while they are still fresh and available. I have come up with these trio: pumpkin cakes, garlic, lime and sweet chilly prawns, and fresh basil mixed with baby lettuce. This dish is great accompanied by crusty bread to scrub off the juice. YUM!

I made Sourdough Bread with Yeast which will be posted soon after.

Pumpkin Cakes, Garlic Lime and Sweet Chili Prawns with Basil and Baby Lettuce Salad

Pumpkin Cakes

I think it's great to combine the creamy Camembert with the nutty and sweetness of pumpkin cakes.

300g cooked pumpkin, mashed with 1 tsp salted butter, 1 Tbs cream, 1 Tbs chopped parsley, ¼ cup roast pinenuts, process into very fine crumbs, freshly cracked black pepper, pinch of salt, breadcrumbs for rolling, 200g Camembert for stuffing, cubes

Put the combined and mashed ingredients in a bowl.

Put the breadcrumbs into a small bowl which is tall, so when you rotate the mashed pumpkin mixture into the breadcrumbs, you will have a good shape of pumpkin cakes with a hole in the middle. Put the mashed pumpkin mixture into the bowl, rotate roughly until they all are nicely moulded. Keep in the fridge for 30 minutes.

Preheat the oven to 170C fan bake. Transfer the pumpkin cakes on to a baking sheet lined with baking paper. Brush lightly with olive oil. Bake for 15 minutes. Stuffed with Camembert, bake again for 10 minutes. Serve warm with hot prawns and salad.

Garlic, Lime and Chili Prawns

This dish is zesty, and garlicy at the same time.

250g prawns,
2 cloves garlic, finely chopped,
grated lime zest from 1 lime,
lime juice of 1 lime,
1 tsp fish sauce,
1 tsp brown sugar,
1 Tbs sweet chili sauce,
1 Tbs olive oil

Trim the prawns, wash well. Heat the oil until hot. Add in the chopped garlic, cook until fragrant. Add in the rest of the ingredients, cook until bubbly. Add in the prawns, cook until pink but not become hard. Remove from the pan. Served mixed with salad.

Fresh Basil and Baby Lettuce Salad: 1 cup fresh basil, 2 cups baby lettuce. All washed and trimmed. Combine them with prawns. Serve immediately.


joey said...

That salad looks delicious! I don't know what I would eat first...the pumpkin cakes or the chili prawns! :)

Arfi Binsted said...

Joey-How about take a little bit of each? hehehe...

Barbara said...

Yummy salad arfi.That's quite a spin on the traditional Caesar. Thanks for joining in.