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Potato & Egg Salad

14/1/2018

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A super simple salad my kids always loved, and vistors raved about. 
Ingredients:
1 kg potatoes
4 hardboiled eggs (I have heaps of eggs currently, so used 6 this time)
Spring onions to taste, chopped
1 cup Budget/Value salad dressing or dressing of choice

Optional additions: 
1 stalk celery, finely diced
Small amount chives and/or parsley, finely chopped
Method:
Peel and cut potato into even chunks. Cover with water, add salt, bring to boil and simmer until just tender. Don't overcook. Remove from heat, drain, and cool. 

Once cool, slice up potato further, until all in small bite-sized pieces, or leave as chunky as you desire. Place in bowl with roughly chopped hardboiled eggs and chopped spring onions, plus optional ingredients if desired. Add salad dressing, and gently stir to mix, being careful not to mush the spuds. Cover the refrigerate for a while so dressing soaks in and flavours develop (optional). Serve. 
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Easy Rice Salad

1/1/2018

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I had some left over cooked brown rice in the fridge. There's at least four things I could do with it, but this time I decided to make rice salad, as my son who was just visiting was raving about a rice salad he'd tried at my mother's recently, and then emulated. The ingredients are flexible - use what you have - but aim for a suitable mix of colours and flavours, with a hint of tang. This turned out really delicious!
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Here's what I used:
​Ingredients:
Cooked rice (about 3-4 cups)
One apple
1/2 lemon
1-2 stalks celery
1/2 carrot
Small handful of raisins
A little chopped cucumber
Small sprig mint
​Dressing of choice
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Method:
Place cooked rice in a suitably large bowl. Peel* and chop apple into small chunks. Place in a small bowl, and pour over juice of half a lemon. Toss to coat. Add to rice. 

Trim and dice the celery quite small. Peel and grate carrot. Add these and raisins or sultanas to rice, along with cucumber, if using (I added at the end as I was also making natural pickles, and couldn't fit the last 4 slices in the jar). 

Finely dice a small amount of mint (I used about four leaves) and add. 

Select a dressing and pour some over. Stir everything to combine, adding more dressing if needed. Cover and refridgerate for half an hour before serving. 

​For a dressing, a used a combination of two dressings I had in the fridge - Budget salad dressing, and Salad Mate honey mustard dressing (a new one I've found with no egg, gluten or dairy). The Budget one has some egg yolk. I need to go back to making my own dressings, but meanwhile have a number to use up. My son says he used ETA original mayo.
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I used about half this carrot, using the rest to make coleslaw
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Before adding dressing and mixing
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* Keep the apple peels and cores to make homemade apple cider vinegar. It's very easy! I put these ones into a jar in the freezer, which I will keep adding to until I have enough to make the vingar (will post instructions then). Because these are NOT organic apples, the resulting vinegar will be used for cleaning etc, not for consumption. But if they were organic/spray free, then it's easy to make an excellent vinegar for dressings etc. The reason I have put the peels in a jar before freezing, and to which I will add, is that you don't need to defrost them before starting the vinegar, which I want to do in a jar. Getting a frozen lump of apple scraps out of another container and into a jar would be a pain - hence freezing them in the container I will use to start with.
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Coleslaw

1/1/2018

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Just about the easiest salad in the world, coleslaw's two main ingredients are cabbage and carrots. Lots of other things can be added for additional flavour, texture and nutrition if you wish. 
Today I made a coleslaw out of the first red cabbage ready in my greenhouse. I picked it fairly small, but it's plenty big enough for a few meals for us, and better to start with the cabbages when the first reaches a useable size and keep working through them bit by bit than have 20 suddenly all in need of use at once!
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Method:
Remove outer leaves of cabbage (any type). Slice in half. Remove core and discard. Cut one half in half again - the flat edge of the now quarter cabbage is the easiest place to thinly slice cabbage from. I used half this small cabbage to make the slaw. 

Slice the cabbage as thinly as you can, then cut into lengths into the opposite direction. Place in salad bowl. 

Peel and grate carrots (I used one and a half - the half being left over from making rice salad.) Add to bowl. 

Sprinkle in any other desired ingredients - I used 1 TBSP sunflower seeds. Popular choices are green onions, raisins, various seeds, etc. 

To make a super easy slaw dressing, spoon some Budget (now called Value) salad dressing into a glass, add the juice of half a lemon, and a splash of water. Stir until smooth, adding more water if needed - the resulting mix should pour off a spoon but not be too watery. 

​Add dressing to slaw and mix thoroughly. Cover and refigerate until ready to serve. 
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Look at those beautiful colours! The more colourful and varied your food, the more nutrious!
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A cabbage cut into quarters and then sliced along the long edge shown above is the easiest way to get nice thin slices.
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