Roasted #Brussel sprouts, #brocollini and #pepito salad with #Tahini and lemon dressing

Roast some Brussel sprouts and slivers of garlic

Steam or microwave some broccolini

Quick fry some pumpkin seed in a tablespoon of olive oil

Add the Brussel sprouts and broccolini

Add salt to taste

Pour in juice of lemon

Mix

Transfer to salad bowl

Grind some black pepper

Drizzle over tahini paste

Enjoy

#Sweet.. #Cannelini Beans and #Peas

A delicious quick braise with garlic, onions, tomato, olive oil, white wine, lots of black pepper, a can of cannelini beans, some peas, a sprinkling of salt and parsley.

A tasty side and great as an accompaniment if you are trying to cut down carbs but want something a bit susbstantial!

Went well with roasted Brussel sprout and spinach salad.

The legend of “Avocado Picasso”, #Miros, #Ubud

The Avocado Picasso salad at Miro’s Garden Restaurant has reached legendary status in our family due to the fact that it is only available on the menu during the avocado season in Ubud and none of us have been able to try it despite very numerous visits to this Ubudian dining institution over many years.

It doesn’t help that the definition of the “season” for avocados in Bali is a little bit vague, with most sources claiming it is between August and November when it is drier here. It has unfortunately been more unusual for us to be visiting here during those months due to work commitments at this time of the year. Hence, the availability of the Avocado Picasso to us at Miro’s has been scarce.

Somehow this time, despite it being late January, we lucked in. Holding our breath we asked the gorgeous Balinese waiter if it was “on” and we were delighted to hear it was! (We actually immediately messaged our family back in Australia to alert them to it’s existence!)

The simple description on the Miro’s menu “Avocado salad with Balinese Spices” belies the delicious flavours and presentation of the actual dish. The colours are indeed evocative of an abstract Picasso painting.

Delicious creamy avocado combined with tomatoes, lettuce, a sprinkle of parsley and crunchy fried shallots, drizzled with the most delicious dressing of young fresh coconut milk mixed with a touch of Balinese Bumbu(spice mix). It must be the complexity and sophistication of Miro’s Bumbu that adds a touch of Balinese magic into this salad.

I am definitely going to try to recreate it at home so that we can keep the legend alive outside of the Avocado season in Bali.

I am not sure if the Avocado Picasso at Miro’s was inspired by the lyrics in Modern Lovers song “Pablo Picasso” (later sung by David Bowie) but I know in our case there a few family members turning the colour of an avocado because we got to Miro’s for this divine salad first!

Well the girls would turn the color
Of the avocado when he would drive
Down their street in his El Dorado
He could walk down your street
And girls could not resist his stare

Modern Lovers, Pablo Picasso 1976

We teamed up the Salad with the consistently great Corn Fritters and Ayam Goreng for a lovely dinner in the beautiful traditional Balinese house compound and garden setting of Miro’s which has been in the same family for five generations. If in Ubud then it’s a wonderful place to enjoy lunch or dinner and a great favourite with travellers from far and wide. I just hope you get to try the Avocado Picasso when you visit!

Miro’s Garden Restaurant is on the corner of Jalan Raya Ubud(Main Street) and Jalan Bisma. http://mirosgardenrestaurantubud.blogspot.com/?utm_source=tripadvisor&utm_medium=referral

3 Cheers for Three Monkeys Cafe, #Ubud

Three Monkeys Cafe in Ubud is set in the middle of Monkey Forest Road’s shopping strip but when you step inside it is an oasis of coolness and peace on the edge of a small rice field that has been preserved.

Established by Australian Italian chef Karli Sary, it features a wide ranging menu inspired by her family heritage and travels including Italian pizza, pasta and salad Turkish and Greek favourites, as well as Balinese specialities, catering to many tastes.

Recommended to us by our friend and renowned Australian chef Janni Kyrtsis with who is friends with Karli, we enjoyed the setting, the service and a delicious lunch. We had delicious Tiropita cheese pastries with a thyme flavoured honey sauce and watermelon salad with feta, almonds and mint to start. And then tried the Bebek Betutu(grilled Balinese duck) and Beef Rendang, both authentic and redolent with Indonesian spices.

A great spot to stop by if you are shopping on Monkey Forest Road and only a ten minute walk from the main Ubud market.

Roasted Cauliflower, Orange and Baby Spinach Salad

I could just eat a bowl of this salad on it’s own, but it was also delicious with orange glazed Salmon Fillets for dinner.

The various elements – the caramelisation of the fried onion mixture, bite of the chilli, crunchiness of toasted almonds and sweetness of the oranges – result in a mouth-watering fusion of flavours and textures.

Prep time: 5 minutes. Cooking time: 40 minutes
Ingredients:

Roasted Cauliflower
1/2 Head of cauliflower
1 teaspoon cumin powder
1/2 teaspoon salt
2 tablespoons olive oil

Onion Mixture
1 large brown onion, finely sliced
1-2 red chillies sliced
2 cloves garlic crushed
2-3 tablespoons olive oil

Salad ingredients
2 cups baby spinach
1/2 cup almond flakes
1 orange peeled and separated into segments, seeds removed
1/4 cup coriander or mint leaves roughly chopped
Salt and pepper to taste

Method:
1. Pre-heat oven to 180 degrees Celsius.

2. Remove outer leaves from cauliflower.

3. Mix together olive oil, cumin powder and salt. Rub this mixture all over the cauliflower.

4. Roast cauliflower for 25-30 minutes until cooked through and golden.

5. Meanwhile heat olive oil in a pan, onions, chilli and garlic and cool slowly until onions are golden brown and starting to caramelise slightly.

6. In another pan, dry toast the almond flakes until golden brown, taking care not to burn them.

7. Remove cauliflower from oven, cut into florets, add to onion mixture and mix through gently to coat cauliflower.

8. Place baby spinach leaves, cauliflower mixture, orange segments in salad bowl and toss carefully to avoid breaking cauliflower florets.

5. Sprinkle with toasted almonds and coriander/mint and serve.

Roast pumpkin, burnt broccoli and spinach salad

Cut pumpkin into even pieces, coat with olive oil. Add some herbs like rosemary and or thyme. Roast pumpkin until tender in 180 degrees Celsius oven, turn up to 250 degrees, add broccoli florets and grill for 8-10 minutes until broccoli starts to “burns”. Add to a bowl of baby spinach leaves and dress with salt, pepper and a swig of balsamic vinegar. Delicious with a well cooked steak or roast lamb.