Wednesday Girls Dinner – Karolina’s Week

Posted on Sep 1, 2011 in Wednesday Girls Dinner

Karolina bought the old fashioned 80’s salad favourite Waldorf Salad back to life at Wednesday Girls Dinner tonight!! The presentation on this dish was stunning! I loved how the bite’y blue cheese dressing dripped over the carefully structured layers of apples and walnuts – fruit, nuts and cheese need I say more people!

Fancy Waldorf  Salad Stack


Handful of chopped walnuts
Medium Granny Smith Apples, very thinly sliced
2 Celery Stalks, thinly sliced
1 cup Fancy lettuce
Good quality Blue Cheese


In small pan heat walnuts over medium low heat, stirring frequently, for 4 to 5 minutes or until toasted and fragrant, being careful not to burn.

On 4 plates carefully arrange apples, celery, lettuce and walnuts in a layered stack.

To make the blue cheese dressing simply heat the cheese in a pan on low to medium heat. Let it cool slightly then drizzle over your beautifully assembled stack. Sprinkle with salt and pepper to taste.

Pork w/ Coconut Cream Spinach & Chilli

This was a flavour surprise here, coconut spinach with sweet potato, who’d have thought. I loved the combination in this dish. Pork always works well with a bit of sweetness so the coconut and sweet potato worked really well here.


Serves 4
1.5kg orange sweet potato (kumara), peeled, cut into 7mm-thick slices
1 1/2 tbs olive oil
4 pork loin medallion steaks
1 garlic clove, finely chopped
1 small fresh red chilli, finely chopped
2 bunches English spinach, ends trimmed, washed
150ml coconut cream


Preheat oven to 200°C. Place the sweet potato in a bowl. Drizzle over 1 tablespoon of the oil and toss to coat. Arrange the sweet potato in a single layer on 2 baking trays. Bake in oven, swapping the trays halfway through cooking, for 25 minutes or until golden and tender.

Meanwhile, heat 1 teaspoon of the remaining oil in a frying pan over medium-high heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

Heat the remaining oil in the frying pan over medium-high heat. Add the garlic and chilli, and cook for 30 seconds or until aromatic. Add the spinach and coconut cream and cook, stirring, for 2 minutes or until the spinach just wilts.

Divide the sweet potato among serving plates. Top with the spinach mixture and pork to serve.

Good Taste – May 2008 – Recipe by Gemma Purcell

Rhubarb Pie

I’m still chasing the recipe for Karolina’s tasty pie, doesn’t it look delicious!!

Leave a Reply