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A few Holiday recipes

It often happens when hosting a holiday get-together that you spend more time getting the feast on the table and cleaning up than actually spending time with your loved ones—which is the whole reason you hosted Christmas anyway, right? We have compiled a few Christmas recipes utilizing what you already have in this week’s box of good. Enjoy!

Cucumber, Tomato and Lettuce Salad with Tahini Dressing:

Kakdi 2 (Armenian Cucumber)
Tomatoes Red Ripe but firm 2
Lettuce leaves 1 head
Salad Dressing
Extra virgin olive oil 2 tsp
Tahini 2 tsp
Lemon juice 2 tbsp
Salt to taste
Wash and dice the cucumbers ( Kakdi) and tomatoes .
Before using, thoroughly wash the head of lettuce by running cold water over the leaves. Tear the leaves with your hand . I always prefer to tear lettuce rather than cutting to avoid discolouration and more over it provides a rustic touch and texture to salad.
Put diced cucumber.tomatoes and lettuce leaves in a mixing bowl and mix them well with a spoon.
In a small bowl squeeze fresh lemon juice , extra virgin olive oil and tahini and stir them well. I make tahini at home you can use store bought too. This is my  home made tahini recipe.
Pour this dressing over the salad and serve it as side with any spicy dish or just by itself. I am sure you will love its simple flavours. This time I served it along with Vegetable and beans Tahari and cucumber raita.
I am adding this to my healthy appetizers event which is running upto 30 April 2011. If you have not sent your entries please send them now :).

Original recipe:

Roasted Potatoes and Cauliflower with Red Onion, Capers, and Chiles:

Chunks of potatoes were tossed with olive oil and salt and then roasted in a 450 F oven. Throughout this book, it’s common that seasoning will be with salt only if chile flakes are used later in the dish. The cauliflower was chopped into florets and tossed with a generous quarter cup of olive oil and some salt. It was then sauteed with that oil until the cauliflower just started to brown. Then, the saute pan went into the oven where the cauliflower roasted until browned but not limp. As the vegetables roasted, more olive oil was heated in a saucepan. Capers were fried in it, and then chile flakes were added with sliced red onion. When the onion had softened, the mixture was taken off the heat, and red wine vinegar was stirred into it. That mixture was the warm dressing which was then tossed with the roasted potatoes and cauliflower.

Original recipe:

Pear, Apple and Cranberry Tatin



1 cup white whole-wheat flour, (see Ingredient Note)

1/2 cup old-fashioned rolled oats

1 tablespoon granulated sugar

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

3 tablespoons ice water


2 ripe but firm pears, peeled and thinly sliced

1 large apple, peeled and thinly sliced

1 tablespoon lemon juice

1/2 cup light brown sugar

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 cup fresh cranberries


To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

Preheat oven to 375°F.

To prepare filling: Toss pears and apple with lemon juice in a large bowl.

Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.


Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Original recipe: