Ham and Poached Egg Salad

A quick and easy salad great for afternoon lunch. 

Ingredients:

1 egg
handful of fresh baby spinach
chopped iceberg lettuce
chopped cabbage
1 carrot, cut into thin strips
strips of cooked ham
1/2 cucumber, sliced
6-8 cherry tomatoes, halved

For the dressing

1 tbsp mayonnaise
1 tsp coarse Dijon mustard

For the croutons

2 slices wholemeal bread, cut into small cubes
olive oil for drizzle
1/2 tsp garlic powder
1/4 tsp coarse black pepper
1/4 tsp thyme
Rock salt for seasoning

Method:

1. Boil water in a saucepan, add a little vinegar, swirl the water to form a little whirlpool. Crack an egg into a small bowl, care not to break the yolk. Drop this into the boiling water. Lightly poach the egg for few seconds. Carefully remove the egg, remember it should have a runny yolk.

2. In a bowl mix the spinach, lettuce, cabbage, carrot,cucumber and tomatoes. Mix the mayo and mustard into smooth paste and add to the salad.

3. Mix all the ingredients for the croutons and place under a grill for 3-5 minutes until lightly golden brown.

4. Layer the salad leaves on the plate, place the ham, egg and croutons. Drizzle with additional dressing if required.

Chocolate Truffles

An easy truffle recipe made with dark and white chocolate, which can be made in advance and will keep in the fridge for four days or freezer for two months.

Ingredients:

For dark chocolate truffles

225 g Dark Chocolate
150 ml double cream
2 tbsp Tia Maria or Drambuie
Cocoa for coating

Method:

1. Chop the chocolate into small pieces and place into a bowl. 

2. Heat 150 ml cream until it just starts simmer, remove from heat and pour onto the chocolate.

3. Stir until chocolate is melted and the mixture is smooth. Stir in the alcohol and chill for at least 2 hours.

4. Put cocoa on a plate and using two spoons, shape the mixture into small balls and roll in cocoa.  Put on a plate and chill.


For white chocolate and coconut truffle

Ingredients:


225 g White Chocolate
75 ml double cream
2 tbsp Caribbean White Rum or Malibu
40g dessicated coconut

Method:

1. Make the mixture as above and chill ( until step 3)

2. Put dessicated coconut on a plate, shape the mixture into balls as before and roll in the coconut. Place in plate and chill.