Today I still follow Mum’s basic technique, but with modern modifications. Then they are ready to be served as is or in some wonderful combination: green leaves, roast pumpkin, goats’ cheese, feta, ….! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
Salads are a predominant feature of Vietnamese cuisine. If you are hanging out for one when time is short, this recipe provides a convenient version. Click here for: Blog post – Vietnamese-Style Salad
Sprinkle some lovely olive oil and vinegar over the shaved vegetables. Serve as is if you wish as it should look spectacular. Or add a garnish. Click here for: Blog post – Carpaccio of Vegetables