Papaya and Lettuce Salad

A simple salad with red/lolo lettuce, papaya and olives - dressed with red wine vinegar and chives. I think the olives ruined it for me...the next time I make this, I'd leave out my salty olives. Can't wait for mango season in April - This would taste so much better with mango!

Check out the little tentacles on my organic papaya - Scary looking. Never seen anything like this on another papaya.

Papaya and Lettuce Salad

Ingredients:

• 1/2 a papaya
• 5-6 cups of red/lolo lettuce
• 2 tablespoons red wine vinegar
• Handful of olives
• 1 teaspoon chives

To make:

• Peel, deseed, and dice your papaya.
• Dress your lettuce in red wine vinegar.
• Add the papaya and olives.
• Sprinkle with finely chopped chive.

Mushroom, Potato and Pepper Open Sandwich

I love Scandinavia - I'm currently reading Stieg Larson (the second book); have always had a very soft spot for hunky Scandinavian men - they've got a wicked sense of humor and their blue-eyed/blonde hair look, preferably with a golden tan acquired sunbathing (Cough: naked) in Goa, really does it for me. Indian men are like goats - and not in a good way. And the daily recipe emails from My Danish Kitchen had me yearning for magically being in Sweden or Denmark this morning.

If I can't be magically teleported there, at least I can take my first jab at their cuisine. An open sandwich - what's more Danish than that?! Well, the Danish Pastry is, but I ain't got the time or requisite skill to attempt something so complicated. I had a nice loaf of organic multigrain bread from the farmer's market that was unused. And I had a boiled potato (the advantages of living with your family) and chives (I love chives - they seem so buttery). So, made an open sandwich for breakfast. But Indian that I am, I did make it a bit spicy with some green chutney. Good thing I only made one slice, coz the bread was really hearty and filling.

Mushroom, Potato and Pepper Open Sandwich

Ingredients:

• 1 slice bread/baguette
• 1/2 boiled potato
• 2-3 white button mushrooms
• 2 teaspoons coconut milk/cream
• Handul of finely chopped green pepper
• 1 tablespoon green chutney
• 1 teaspoon chopped chives
• 5-8 black pepper corns
• 1 teaspoon olive oil

To make:

• Mash your potato along with some coconut milk to make a thick gooey paste. Ideally, do this while the potato is still hot.
• In a pan, heat the olive oil.
• Chop your mushrooms and add to the pan, along with freshly ground black pepper.
• Saute the mushrooms for 3-5 minutes until brown.
• Slice your bread (fairly thick). You may want to toast/grill your bread if its too flimsy.
• Spread the green chutney over the bread.
• Next spread the mashed potato over the bread.
• Layer the sauted mushrooms next.
• Next come some finely chopped green pepper.
• Finish off with a sprinkling of finely chopped chives and a dash of olive oil.

Apple and Cabbage Salad

A delightfully tart apple and cabbage salad dressed with red wine vinegar and chives, and a sprinkling of black grapes with some leftover peppers.

Apple and Cabbage Salad

Ingredients:

• 1 tart apple (I used Granny Smith)
• 2 cups of shredded cabbage
• 1 cup black grapes
• 1/2 red and green peppers
• 1 1/2 tablespoons of red wine vinegar
• 1 teaspoon chives

To make:

• Chop your apple and cabbage. I soaked my apples in lime juice so that it doesn't go brown.
• Dress the cabbage with the red wine vinegar.
• Add to the apple, grapes and peppers.
• Finish off with a dash of finely chopped chives.