Dijon mustard Archives

Salad recipes

The cheeseboard salad

2 minutes

Salad recipes

Torn salad with prosciutto and mozzarella

Potato recipes

Potato salad with herbed chilli dressing

15 minutes

Afternoon tea

Potato blinis with salmon gravadlax two ways

1 hour

Sandwich recipes

Caesar Sandwich

Salad recipes

Avocado, chicory and fennel slaw with mint and feta

Pork recipes

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

3 hours

Easter recipes

Stuffed roast lamb

2 hours

Nut recipes

Plum, goat’s cheese and hazelnut salad

Thirty minute

Mozzarella, poached leek, fennel and citrus salad

15 minutes

Aliums

Greens, pancetta and smoked almond salad with garlic aïoli

15 minutes

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Vegan “crab” cakes

Serves 4 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 - 20 minutes

Ingredients

500 g potatoes, peeled, cooked and mashed
1 t garlic, crushed
1 t salt
200 g cabbage, shredded
1 stick celery, thinly sliced
3 spring onions, thinly sliced
1 chilli, finely chopped
1/2 t ground cumin
1/2 t ground coriander
1/2 t onion powder
1 T Dijon mustard
2 T coriander, chopped
1 lime, zested
200 g desiccated coconut
2 cups rice milk
sunflower oil, for shallow-frying

Method

1. Mix all the ingredients except the coconut, rice milk and flour. Shape into patties.

2. Brush with rice milk and coat with the coconut. Shallow-fry in batches until golden and crispy.

Find more vegan recipes here.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

The cheeseboard salad

Torn salad with prosciutto and mozzarella

Potato salad with herbed chilli dressing

Potato blinis with salmon gravadlax two ways

Caesar Sandwich

Avocado, chicory and fennel slaw with mint and feta

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

Stuffed roast lamb

Plum, goat’s cheese and hazelnut salad

Mozzarella, poached leek, fennel and citrus salad

Greens, pancetta and smoked almond salad with garlic aïoli

Vegan “crab” cakes

Vegan “crab” cakes

Ingredients

Method