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Elegant Salad
17 Jan
Making an Elegant Salad, 2009 May 15
When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.
~~M-J de Mesterton Copyright 2009
Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)
>Elegant Salad
17 Jan>
Making an Elegant Salad, 2009 May 15
When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.
~~M-J de Mesterton Copyright 2009
Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)
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M-J’s Elegant Guacamole
M-J’s Elegant Guacamole Recipe
There are so many recipes for guacamole that contain anti-social ingredients like raw garlic and/or onions. My elegant, all-green version contains avocados, lemon or lime juice, olive oil, strained or dried green chiles, a hint of onion powder and some Himalayan salt. No tomatoes, please! Elegance, purity of flavour and colour go hand-in-hand.
M-J, the Elegant Cook
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- M-J's Elegant Meatloaf May 12, 2012
- Low-Carb Dessert May 4, 2012
- Making Sausage at Home April 24, 2012
- Using a Simmer-Mat April 18, 2012
Featured Posts
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Elegant Beetroot from the Home Garden
This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting luncheon.
©M-J de Mesterton
Featured Posts
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M-J’s Low-Carbohydrate Celery Soup
- M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), a Perfect Dish for an Elegant Luncheon
- Cream of Celery Soup, by M-J de Mesterton Photo Copyright 2009
- M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), a Perfect Dish for an Elegant Luncheon
My Original Recipe: Low-Carbohydrate Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007
More of M-J’s Original Recipes are Found on Elegant Survival
