Expert tuition at the UK's award winning Cooking School.
Our Recipes are at the heart of our cooking courses and the best way to create new and mouth-watering recipes is to join us at The Cooking School, but to get you in the cooking mood here are a few of our simple but tasty dishes for you to try at home.
 

Recipes

Pink Panther Pasta Salad

Saturday 10th July 2010 12:27 PM

A colourful pasta dish either as a main course or a side accompaniment. Serves 4.

Ingredients

3 cooked beetroots - diced (reserve 1 tablespoon for the creamy dressing)
125g pasta shells or fusilli - cooked and cooled
black pepper
1 celery stick - thinly sliced
2-3 spring onions - trimmed and sliced
25g walnuts - coarsely chopped
3 tablespoons vinaigrette dressing (see HOT TIP)
1 eating apple - washed
juice 1/2 lemon
salad leaves
2 hard boiled eggs - each cut into 4

For the creamy dressing

2 tablespoons low-fat mayonnaise
1 1/2 tablespoons low-fat natural yoghurt
1 tablespoon milk or water
1 teaspoon horseradish sauce
1 tablespoon beetroot - chopped

Equipment

chopping board
sharp knife
tablespoon
large bowl
lemon squeezer
small bowl
teaspoon
fork
serving bowl
jug or small bowl

How to make it

1. Place all but one tablespoon of the beetroot, all the pasta, celery, onion and walnuts in a large bowl. Season with freshly ground pepper and toss it in the vinaigrette dressing. Set aside.

2. Cut the apple into quarters, core and cut each into dice. Add to the lemon juice and stir to coat all the apple pieces to prevent them browning.

3. To prepare the creamy dressing, place the reserved beetroot, the mayonnaise, natural yoghurt, milk (or water) and horseradish sauce in a bowl and mix with a fork until the dressing turns pink in colour.

4. Arrange the salad leaves in the serving bowl. Place the beetroot, pasta and vegetable mixture in the centre. Spoon over a little creamy dressing. Arrange the quartered hard boiled egg on top. Serve with the remainder of the creamy dressing in a separate jug or bowl.

HOT TIP To make vinaigrette dressing put 2 tablespoons vegetable oil, 2 tablespoons white wine vinegar and some freshly ground pepper in a clean jam jar. Put the lid on and shake vigorously. Use as required.

Posted 12:27 PM | Permalink

[ Front Page ]