An Ode to Spring-
From the wafting fragrance of primroses To the delicate dewdrops that adorn the grass blades The wild mating calls of the Kookaburras & the early morning mist that delicately caresses my cheeks Wake me up from my winter slumber & remind me that all around me The world is being reborn again. As the days grow longer and my shadows shorter My dreams take on their flights of fancy Leaving behind my doubts, erasing them forever. I feel alive again. I feel the strength beneath my wings & I am ready to soar the sapphire skies to meet my maker. I hear the vibrance of colours call out to me. I smell the scent of peace, love and happiness I see notes of music floating around me for my pleasure I taste the nectar of life in all its glory & I often wonder what must I have done to be blessed by the gods To experience this mystery & magic in my mortal shell. Tis season is more than just the season of love. It’s the beginning of a new story, a new journey & a renewed experience of life itself. The crowned prince of all seasons but like a child A little petulant at times, angelic otherwise. Perhaps I am in love…. by R.Mishra Lemon Grass poached Chicken Salad
Spring vegetables are ideal raw, slice them thinly, toss them in a flavourful dressing and leave them for few minutes to soften a little. These salads with nutritious ingredients are big on flavours. Now its time to push the boundaries and move past the idea of a salad as a token bowl of leaves served on the side. I wanted to up the ante and create nourishing mains that are quick and easy mid week fix up. These salads are now part of our meals and I am happy to see my boys equally relishing them. This lemon grass chicken salad is just what we need now and summer entertaining round the corner, it is definitely worth giving it a try.
- 2 medium sized chicken breasts
- 400ml coconut milk
- 1 lemon grass stem ( core part) chopped
- 1 inch ginger sliced
- 1 carrot grated into match sticks
- ½ red capsicum thinly sliced
- 1 small red onion sliced
- 1 /2 cup chopped fresh mint leaves
- ½ cup chopped fresh coriander leaves
- ½ cup toasted peanuts
- ¼ cup sweet chilli sauce
- 2 tsp soy sauce
- 1 tsp lime juice
- Combine chicken breasts, coconut milk, lemon grass, ginger and salt in a sauce pan. Bring it to boil and then simmer for around 15 to 20 minutes until the chicken is cooked through.
- Drain the chicken and reserve the liquid. Shred the chicken and place them in a bowl. Combine carrot, capsicum, mint, coriander and peanuts and toss to combine. Drizzle over the dressing and toss to combine. Divide among serving bowls.
Now coming to this flavoursome cauliflower salad, all I can say is that it is a must try. I am a big fan of vegetables but cruciferous vegetables are not something that I fond of. Back in India, when these flowers were in season, a simple stir fry with cumin and mustard seasonings would be enough to deliver its amazing taste or a spicy curry with chunks of potatoes is just what you need with rice and roti. I find those flavours are missing with these flowers available here so this is one of best ways I am able to enjoy it.
1 small cauliflower cut into florets
1 punnet cherry tomatoes chopped
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 small red onion sliced
1 tsp olive oil
For the dressing
1 lime squeezed
1 /4 cup olive oil
1 tsp balsamic vinegar
Himalayan rock salt or sea salt
Chop the cauliflower florets and mince them in a blender. Now heat a saucepan and 1 tsp of oil and stir the shredded cauliflower for 2 to 3 minutes until they are slightly cooked but still crisp. Remove from fire and toss halved tomatoes, sliced onion, mint leaves, coriander leaves and season it with salt. To make the dressing, combine olive oil, lime juice and salt and drizzle over the salad. Toss to combine and divide among serving bowls.
PIN IT FOR LATER