Yummy Baby Potato Salad (IP, GF, DF)

This is a staple at any South African braai and so yummy with sandwiches the day after. This is an instant pot version which allows you to make it in no time. Simple convenience at its best. 

Yummy Baby Potato Salad 

Ingredients:

1 bag Salad Baby potatoes. (Charlotte or Alexandra are delicious!)

4 - 5 eggs

1 C mayonnaise

1 Tbsp English Mustard

4 Tbsp pickle juice (or 2 Tbsp vinegar plus 2 tsp sugar)

Salt

3-5 pickles chopped

Method: 

1. Place washed and quartered baby potatoes in the instant pot. Add salt. 

2. Place the trivet on top, and lay the eggs on. 

3. Add a cup of water. 

4. Seal the pot and cook on high pressure for 5 minutes. Slow release for 5 minutes. Set a timer! Don't forget them in the pot!

Meanwhile…

5. Mix the mayonnaise, mustard and pickle juice in a salad bowl

6. Chop pickles and add. 

Then back to the instant pot…

7. Strain the potatoes and place the eggs in cold water. Allow potatoes to cool. 

8. Peel and slice the eggs. 

9. Add potatoes and eggs to the salad bowl and toss to coat well. Season with salt and pepper. 

Curry Peach Pasta Salad (GF & DF) IP

This is such a delicious pasta salad that is always a hit at picnics and braais! I love the delicious combo of the sweetness of the peaches, the tang of the Mayo dressing, the Al Dante pasta and crunchy nuts. I make mine in the instant pot but you can also just cook your pasta on the stove. 

Curry Peach Pasta Salad (GF & DF) IP

Ingredients:

1/2 bag pasta of your choice (I use Gluten free)

3 C water

Salt

1 tablespoon oil

1 onion, finely chopped

1 clove of garlic

1 rib of celery (optional)

1 green pepper

1½ tsp curry powder

1 tinned peaches in juice

¼ C raisins

½ C mayonnaise

Salt and freshly grated pepper

¼ C walnuts (slightly chopped)

Method:

1. Cook the pasta in the instant pot and cook on High for 8 minutes. Allow a natural release. (Or on the stove) Strain under cold water and cool. 

2. Fry the onion and garlic, adding the celery and pepper once the onion has some colour. 

3. Add the curry powder and allow the flavours to bloom. 

4. Chop the peach slices into thirds and add with their juice to the pan. Add raisins and turn the heat off. 

5. When pasta is cool, add Mayonnaise and fruity spice mix from the pan and toss the pasta to coat.

6. Season with salt and pepper. 

7. Sprinkle chopped walnuts on top. 

Summery Chickpea Salad

This one is quick and easy to make and just tastes of summer! Keep a large bowl of it in the fridge to add to your lunches or take it with you on a picnic or to a Braai. 

Summery Chickpea Salad

Ingredients:

2 tins Chickpeas, drained

1 small finely sliced red onion

Handful of freshly picked parsley, chopped

1 tsp crushed garlic 

1 lemon, zest and juice

Drizzle olive oil

Salt & pepper to taste

Method:

1. Drain the Chickpeas and shake them into your bowl

2. Sprinkle the sliced onion and parsley, as well as adding the garlic, lemon, olive oil and salt & pepper. 

3. Toss well to coat. 

4. Refrigerate for flavours to develop. 

Day 12 - Curried Peach Salad

This recipe for Curried Peach Salad is one I begged off my Aunt Erika who is a Genius in the kitchen! When she's cooking, you know you're in for a big treat! This salad is delicious served chilled with cold meats.

Curried Peach Salad

Ingredients:
500ml White Vinegar
10ml Curry Powder
10ml Turmeric
5ml Salt
6 Medium Onions, sliced into rings
2 Cans of Peach slices
1C Sugar
20ml Cornflour

Method:
1. In a saucepan, boil vinegar, curry, turmeric, salt and onion rings until soft.
2. Add peaches with their syrup and the sugar. Boil this until the sugar dissolves. Remove from heat.
3. Mix the cornflour with a little water to make a smooth paste, and add this to the peach salad mixture.
4. Return this to the heat. Stirring continuously bring this to a boil, until he sauce thickens.
5. Spoon this into a pretty serving dish and chill the salad.
6. Serve with an array of cold meats, salads and fresh breads.

Thai Red Cabbage & Fruit Salad with Dressing

When we moved to Knysna our NEW Church Family was so kind and gracious, they took turns to bring us meals for about a week! What a blessing! Lally Viljoen brought us a delicious Chicken dish with this salad and I must tell you, It's absolutely STUNNING! Don't be tempted to use just any salad dressing...you HAVE to make this one!



Thai Red Cabbage & Fruit Salad with Dressing

Ingredients: Toss these ingredients together
1 Large Red Cabbage, Shredded
150g Fresh Spinach
1 Pineapple, cut into strips
1 Ripe Pawpaw, cut into strips
4 Medium Carrots, cut into strips
Bunch of Spring onions, sliced
1/3 C Toasted Sesame seeds
1/2 pkt Toasted Almonds or Pecan nuts, roughly chopped

Dressing: Mix these ingredients together and pour into a jug or bottle
4 Tbs Brown Sugar
4 Tbs Olive Oil
2 tsp Oil
3 Tbs Freshly grated Ginger
1 Lemon, juice and zest thereof
6 Tbs Vinegar
Seasoning