Christmas Spirit – alive & well among the Mollymook Swimmers
Chez suggests we bring along something to enjoy with coffee after the Thursday morning swim December 24.
Monica’s Christmas recipes are at the bottom of this post. They are amazing, don’t miss them.
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Pre-Christmas Events and Activities
Christmas Presents: Santa came early for some
Christmas Recipes from Monica
Baby Spinach & Strawberry Salad
Ingredients for salad:
250g Baby Spinach, washed
2 x punnets of Strawberries (hulled and halved)
1 cup of slivered, toasted almonds
Place all ingredients on a plate and top with dressing.
Ingredients for dressing (doesn’t have to be accurate, I usually just chuck in what I think is about right):
½ cup olive oil
¼ cup cider vinegar
¼ cup caster sugar (could replace with rice malt syrup if you don’t want to use sugar)
2 Tablespoons sesame seeds
1 Tablespoon poppy seeds
1 to 2 chopped shallots
½ teaspoon Worcestershire sauce
½ teaspoon paprika
Place all ingredients in a mini blender or use a whiz stick to blend all ingredients together. Pour desired amount over salad and toss.
Roasted Butternut Pumpkin, Kale, Pomegranate Couscous Salad
This Roasted Butternut Pumpkin, Kale and Pomegranate Couscous Salad is quick and easy to make, and is delicious when enjoyed hot or cold.
COUSCOUS SALAD INGREDIENTS:
• 1 small butternut pumpkin, peeled, seeded and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• salt and freshly-cracked black pepper
• 1 cup dry pearl couscous, cooked in water according to package instructions
• 2 cups chopped kale leaves
• 1/3 cup pomegranate seeds
• 1/3 cup chopped walnuts
• 100gm goat cheese, crumbled
• easy orange vinaigrette (recipe below)
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly-squeezed orange juice
• pinch of salt and black pepper, to taste
DIRECTIONS: TO MAKE THE COUSCOUS SALAD:
1. Heat oven to 180°C.
2. In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.
3. Spread the butternut pumpkin out in an even layer on a baking tray (lined with baking paper). Bake for 15 minutes, then remove from the oven and flip the pumpkin for even cooking. Bake for an additional 10-15 minutes, or until the pumpkin is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl.
4. Add couscous, kale, pomegranate, walnuts, goat cheese, and vinaigrette, and toss to combine.
5. Serve warm, or refrigerate in a sealed container for up to 3 days.
TO MAKE THE VINAIGRETTE:
1. Whisk all ingredients together until combined. Taste, and season with additional salt and pepper if needed.