Coarsely grate the apples into a large bowl and stir in the lemon juice. Add the remaining ingredients; toss gently to combine.
For the buttermilk dressing, whisk all ingredients in a small bowl. Season to taste.
Drizzle dressing over coleslaw; toss gently to combine.
In a large bowl, combine kohlrabi, watercress, walnuts and onions. Set aside.
Season fish. Heat oil in a large frying pan over high heat. Working in batches, cook fish for 1 min per side, or until just cooked through. Set aside and cover to keep warm.
Whisk together all ingredients for buttermilk dressing and season to taste. Drizzle over salad and toss to combine.
Serve fish with kohlrabi salad.
ach breast off the bone. Best done with a boning knife
Preheat grill.
Rub lime zest over salmon fillets. Grill for 5-7 mins, or until cooked to your liking.
Meanwhile, cook green beans and peas, separately, until tender. Combine green beans, peas and 1 tbsp mint. Season and set aside.
Whisk together buttermilk, lime juice and remaining mint. Season and set aside.
Serve bean mixture topped with fish. Drizzle with buttermilk dressing.
For Buttermilk Dressing:
Whisk together ingredients in a small bowl and season with salt and pepper.
For Club Hoagie:
Spread some of the buttermilk dressing on the bottom half of the bread.
Place the turkey on top, overlapping the slices. Don't lay them flat but add texture. Add the cheese, then the ham (again, don't lay them flat but add texture), then the tomatoes and bacon. Spread more of the dressing on cut-side of the top half of the bread. Put the top of the bread over the bottom half.
Slice into big wedges and serve.
he mayonnaise, creme fraiche and buttermilk until smooth.
Add the
killet from heat.
Whisk buttermilk, vinegar, mustard, honey, and several
00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
Preheat oven to 400\u00b0F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix. Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.
Whisk together oil and mayonnaise.
Add buttermilk, cheese, basil, salt, garlic, and hot pepper sauce to taste.
Mix thoroughly.
Cover and let flavors meld overnight in refrigerator.
This also will make an excellent chicken marinade.
br>Heat the amount of dressing you plan on using on
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Mix dressing ingredients in a small bowl;
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Melt the fat in a small cast iron skillet to a medium high temperature. (If you have a deep fryer, just use that).
Fry the ravioli a few at a time until crispy and brown, just about 2 - 3 minutes per side.
Shake half of the ravioli in a paper bag with the dry buttermilk dressing mix while they are still hot and the other half in the salt and pepper.
Serve with piping hot marinara sauce and cold buttermilk dressing for dipping.
separate bowl, stir together buttermilk, milk and melted butter until
juniper berries, salt, pepper and buttermilk in the bowl of a
Dressing.
Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
Salad.
Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.
Put the egg yolk into a bowl and whilst whisking, drizzle in the oil. (I used the food processor for this step.) Then stir in the buttermilk, yoghurt, chopped spring onion, lemon juice and garlic. Season the dressing with salt and pepper to desired taste.
Toss the lettuces in a bowl with three-quarters of the dressing; season with extra salt and pepper if needed.
Divide the salad between plates.
Garnish with the red onion slices, celery, walnuts, apples and beetroot and drizzle with rest of dressing.