Cherry and watermelon salad




Ingredients (serves 8)

    * 2.5kg (about 1/2 small) seedless watermelon
    * 1kg cherries, halved and pitted
    * 1 vanilla bean
    * 300g caster sugar
    * 5 cloves
    * Juice of 1 lemon
    * 80g pistachios

Method

   1. Cut watermelon into 6 wedges then remove flesh from skin. Discard skin. Cut each wedge into 1cm-thick triangular slices. Place watermelon into a heatproof bowl with halved cherries.
   2. Using a small knife, split vanilla bean in half lengthways then using knife tip, scrape seeds into a small saucepan. Add scraped bean, sugar, cloves and 400ml water. Cook over medium heat, stirring until sugar dissolves. Bring to the boil. Simmer for 5 minutes then pour mixture over fruit in bowl. Add lemon juice and toss gently to combine. Refrigerate until chilled.
   3. Meanwhile, place pistachios in a heatproof bowl. Pour boiling water over to cover. Stand for 1 minute then drain. Using your fingers, rub skins from warm pistachios then pat dry. To serve, stir pistachios into fruit salad then spoon into a large bowl. Serve with crisp biscuits, or as an accompaniment to slices of butter cake, or spooned over scoops of vanilla bean ice-cream.

Asian fruit salad in ginger syrup



Cooking Time

25 minutes
Ingredients (serves 4)

    * 375ml (1 1/2 cups) paradise punch fruit juice (Just Juice brand)
    * 2cm-piece fresh ginger, peeled, finely grated
    * 2 guavas, peeled, halved crossways
    * 12 rambutans, peeled, halved, deseeded
    * 2 kiwifruit, peeled, halved lengthways, each half cut into wedges

Method

   1. Fill a large heatproof bowl with iced water. Combine the fruit juice and ginger in a small saucepan over high heat and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until thickened slightly. Remove from heat. Place the base of the saucepan in the bowl of iced water for 10 minutes to cool.
   2. Kids' task: Divide the guava, rambutan and kiwifruit among serving bowls. Pour over the syrup and serve immediately.

Winter fruit salad with sweet tofu cream




Ingredients (serves 4)

    * 300g firm tofu, drained
    * 1 tsp grated lime zest
    * 1/4 cup (60ml) lime juice
    * 3 tsp honey
    *
      Winter fruit salad
    * 100g pitted prunes
    * 100g whole dried figs
    * 200g bag mixed dried whole fruit
    * 1 vanilla bean, split, seeds scraped
    * 1 cinnamon quill

Method

   1. For fruit, place all ingredients in a saucepan and cover with water. Bring to a simmer over medium-low heat and cook for 10 minutes until fruits are plump. Transfer fruit to a bowl with a slotted spoon. Simmer liquid over medium heat until reduced by half. Pour over fruit, cover and chill.
   2. Whiz tofu in a food processor until smooth and thick. Add zest, juice and honey and process to combine. Serve with winter fruit salad.

Thai beef salad



Preparation Time

15 minutes
Cooking Time

10 minutes
Ingredients (serves 4)

    * 1 1/2 tbs fresh lime juice
    * 1 tbs finely chopped dark palm sugar
    * 1 tbs fish sauce
    * 2 tsp sesame oil
    * 1 tsp soy sauce
    * 2 tsp finely grated fresh ginger
    * 1 garlic clove, crushed
    * 1 (about 680g) beef rump steak
    * 1 x 200g pkt grape tomatoes, halved
    * 1 continental cucumber, halved lengthwise, thinly sliced diagonally
    * 1 red onion, halved, cut into thin wedges
    * 2 long fresh red chillies, halved, de-seeded, thinly sliced lengthwise
    * 1 bunch fresh mint, leaves picked, large leaves torn
    * 1 bunch fresh coriander, leaves picked
    * 1 bunch fresh Thai basil, leaves picked, large leaves torn
    * 55g (1/3 cup) toasted peanuts, coarsely chopped
    * 4 lime leaves, center veins removed, finely shredded

Method

   1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
   2. Preheat a barbecue grill or char grill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
   3. Place the tomato, cucumber, onion, chili, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

hmm ook

i dun wanna steel sum1's siggy

mysty is my bf

jee akrda jee akrda hun nassan nu jee karda

btw which one is ur fav

welQm

thnk you

thnx tehzeeb
n ss

i love rats

Ap BK hain

daughter in law

cf

maddy jee kahan ho

up

the place in ur siggy

wht u like most in nature

i wanna shoot tashu

Ap 80 sala baba jee hain