Avocado, Carrot, Cucumber and Coriander Salad ©
Ingredients
1 Ripe Avocado
1 Cucumber peeled
2 Carrots peeled
10-15 Coriander Leaves
1 raw mushroom (optional )
Sea salt, freshly ground black pepper
1 lime juice
2 tbs olive oil
Method
Peel vegetables and slice into salad bowl, if slices are large, cut in half. Sprinkle with Coriander leaves, salt a generous amount of pepper and drizzle with lime, or lemon juice and olive oil.
N.B. Peel avocado last minute, so that it does not discolor and pour lime juice on straight away.
Simple, but excellent!
Final result.
Roast Fillet Of Beef With My Salsa Verde ©
Easy.
4-6 persons
Ingredients
1.5 kilo Fillet Steak. In Greece “Bon Fillet.”
Olive Oil
Salt and freshly ground pepper
Method
Pre-heat oven 250.C. This is the quick cooking method in pre-heated very hot oven.
1. Get your Butcher to give you a nice fillet of Beef, the middle of the fillet is the best, as it is even in diameter and thus cooks evenly. This in Greece will probably need pre-booking.
2. Remove from fridge a good hour before, here in Greece we wash the fillet, pat dry and truss with string, to keep its shape.
3. Place in roasting tin and drizzle with oil.
4. Place in hot pre-heated oven 250 C, for half an hour, if you like it pink in the middle, if less so, another ten minutes, it is easy to over cook, which is a pity!
5. Remove from oven straight away and carve. Don’t keep hot in oven, or it goes on cooking, and loses all its nice pinkness. Drizzle with the oil it has been cooking in, sprinkle with salt and freshly ground pepper. Keeping juices for Salsa Verde.
Serve with “Salsa Verde.” (See under Sauces in Index.)
Pictures to show you how to truss your beef. Note the color of the beef and the texture.
If there is a little fat on the top of the beef this helps in the tenderness, while it is cooking.
Truss with cook’s String and place in roasting tray. Drizzle with olive oil. It is important to put into “pre-heated”
oven, as this quickly seals the meat and keeps the juices in. Turn to brown on all sides, during the first ten minutes.
This seals the juices in.
Once cooked remove from oven or it will go on cooking and carve. If you leave it to rest it will not be as rare
as you want it. Serve with Salsa Verde or Bernaise Sauce ( See Sauces in Index. )
Salsa Verde: Find in Recipe Index under “Sauces.”
Fillet of Roast Beef with Bernaise Sauce , as an alternative to Salsa Verde, together with and Pomme de Terre
Gratinee. ( Recipes under ‘Sauces,’ and ‘Vegetables.” in Index.)
What's Cooking In Jane's Kitchen 
Thank You All .
Dear All,
Thank you so so much for all your wonderful comments, both here and on Fb/Group.
I am so touched and hope you will all keep in touch, as the postings go up. I love
getting your comments and ‘Likes’ and in Blogging, I get to see your messages first,
and I have the choice of publishing them or not, so your more personal messages
I will keep and the ones suitable for publication, will appear at the bottom of the
post. Obviously, if you particularly don’t want it published, just specify and I hope
you will not be put off by having to give your e-mail and name, these do not show
publicly. ( See examples of messages under “About.” )
Above all keep in touch it is so good to know you are all there…….
So here goes, I will be adding all the recipes slowly but surely from Fb, when the new
ones begin, I will let you know.
All the best and have fun Cooking!!!! J.
P.S. “WordPress” is amazing, there is nothing they have not thought of, it practically does home delivery!!!!!!!
Here are some lovely flowers to thank you all !
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