Paleomantic

Autumn Coleslaw with Hazelnuts and Walnuts

Autumn Coleslaw, what a treat! Roughly chopped hazelnuts and walnuts are little bullets of crunch. New season apples and pears add a lovely touch of sweetness. Added to the traditional base of crisp, shredded cabbage and grated raw carrot, and all tossed together with a creamy mayonnaise... it's all a bit gorgeous, really. Perfect with a grilled T-bone or steak. Autumn Coleslaw with Hazelnuts, Walnuts, and New Season Apples and Pears Looking for the recipe? Scroll all the way down.Coleslaw, at any time of year, is a great alternative to a green salad. I used to forget about it for a long time, and then I'd remember it, pull out the food processor, mix up a bowlful, and between forkfulls find myself saying, "So good. Why don't I make this more often?"So I started making it more often. Once a week. It's brilliant. Quick and Easy in the Food Processor Raw cabbage is wonderful on it's own. All it needs is a fresh grinding of salt and a trickle of extra virgin olive oil. But in our opinion, to be eaten on it's own the shredding of the cabbage needs to be super fine. It needs to be shaved with a mandolin, or, as used in the restaurants here, with an electric meat and food slicer. I rarely have time - or maybe I just don't have the dexterity - to shave half a cabbage using the mandolin. Pushing chunks down the shoot of the food processor, however, takes only a minute.Therefore, coleslaw it is. Autumn Coleslaw, right now, because the walnut and hazelnut trees are dropping their fruit, and because the apples and pears are blushing. It'd be a pity not to take advantage of the harvest. And it seems just right - it is just right - to mix them all up together in the one generous bowl. Favourite Autumn Dishes Homemade Mayonnaise - 1 Minute, 2 Steps, 3 Ingredients. You'll need this for the Coleslaw Dressing.Basil and Chicken Meatballs with an Autumn Welcome Salad - An absolute favourite - the whole dish. A perfect way to use the last of the ...

Gorgeous, satisfying, fresh, nutritious, satieting and perfectly complete. That’s a Salad Nicoise for you. A classic, main meal salad. Learn the ingredients by heart.

Gorgeous, satisfying, fresh, nutritious, satieting and perfectly complete. That’s a Salad Nicoise for you. It’s a classic salad, a signature piece that every good cook personalises, only to incur the wrath of traditionalists. The key elements of my favourite version compliment each other so brilliantly and are so simple that I rarely mess with them. Boiled eggs, a can of tuna and green beans. Soft lettuce leaves, black olives, chopped tomatoes. Dressed with olive oil and balsamic vinegar. Learn those ingredients by heart. Salad Nicoise - A Main Meal Salad Looking for the recipe? Scroll all the way down.The traditionalists, apparently, say no to tuna, green beans and potatoes. They want to keep it simple: anchiovies, eggs, and no cooked vegetables at all. Blanched green beans and potatoes, they say, are a travesty. Sacrilege. Change happens, I say, and sometimes for the better. Over it and on with it. That Salad Nicoise has evolved to include a can of tuna rather than salty anchiovies is, in my book, a fine thing.We’re up in the hills at the moment, so the ingredients used for these salads are cheap and easy. Discount supermarket tuna. The pitted black olives are also out of a can. The tomatoes, admittedly, are fresh off the vine - it’s midsummer. And the eggs were from a girlfriend’s Mum - the chooks went a bit silly for a few days. But the lettuce, the green beans and the potatoes are all about as normal as you can find.You could go all upmarket gourmet with a Salad Nicoise and write an essay about it: Char-grilled baby tuna steaks sprinkled with sea salt scraped off the rocks of Normanby. Taggiasche olives picked from century old Ligurian olive trees by 4th generation Pugliese contadini. Organic, slow-roasted cherry tomatoes, each piece blessed with award winning, 70 year old Balsamic Vinegar. New season spuds whose flaky skins and delicate flesh are somehow poetic, and turn the conversation to Van Gogh and the French Impressionists. You get the ...