With all the ridiculously hot weather we’ve been having lately, the idea of cooking full meals is just not pleasant. The result: lots of salads for dinner! This one is probably technically more of an autumn salad as it uses apples, but since they’re available all year round these days it’s an easy one to make at any time and the fruit is lovely and refreshing on a hot summer’s day. Here’s the recipe:
Apple, Walnut and Cranberry Salad
100g lettuce leaves (I use lamb’s lettuce – I find it goes well with the walnuts)
100 g walnut halves
75 g dried cranberries
2 dessert spoons walnut oil
2 dessert spoons apple cider vinegar
Freshly ground black pepper
1. Toast the walnuts by placing them in a hot frying pan for around 5 minutes (or do them in the oven), then set aside to cool for a while. While they’re cooling, core and slice the apple.
2. Wash the lettuce and place it in a salad bowl, then add the walnuts, sliced apple and dried cranberries and toss everything a bit to mix it evenly.
3. For the dressing, mix together the walnut oil, apple cider vinegar, a pinch of salt plus black pepper to taste.
4. Pour the dressing over the salad and toss so everything is covered in dressing. This amount serves 2 as a side dish. We had it with marinated grill cheese, but I imagine it would also go well with pork (thanks to the apples) or grilled chicken.
One of the snacks I made for my friends on Saturday night was Pistachio and Cranberry cookies. You can find the recipe on the BBC Good Food website, so I won’t plagerize it here.
Unfortunately, I made these biscuits on Photo an Hour day, and I was so focussed on taking a photo on each hour that I was halfway through the dough-making process before I realised I should probably take photos of the biscuit-making process too. I had dirty hands by that time though, so I wasn’t able to pick up my camera until the dough was almost ready.
By the way, when you get to the part of the recipe where it says “you may not to get your hands in at this stage”, replace the word may with will! Without using hands, there is no way of making the mixture into a dough.
After refrigerating, the bottoms of my rolls were a bit flat from where they’d been sitting on the plate, which meant the biscuits I cut from them weren’t exactly round…
Here they are again after baking. I left lots of space between each one in case they decided to spread, but they didn’t much.
The finished article was very tasty. The bicuits themselves taste almost like shortbread and the mixture of cranberry and pistachio is a good one. I especially liked the ones where the pistachio was on top and had been roasted slightly in the oven. Mmmm!
That’s four types of biscuits down, six more to go.
For those who missed them, here are the previous biscuits I’ve baked for the challenge: