Fruity Bacon Salad
Ingredients
* 1 packet (250 gr) rindless bacon strips
* 1 large Muskmelon, diced
* ½ English Cumber, diced
* 30ml olive oil
* salt and freshly ground pepper
Method
Preheat the oven at 200 ºC. Place the bacon in an overproof dish on a baking sheet and bake until just crispy approximately 10-15 min. Allow to cool and cut into bite-size pieces.
Combine the muskmelon, cucumber and bacon in a salad bowl. Season with olive oil, salt and pepper.
Serve chilled
Savoury Melon salad
Ingredients
* 1 Honeydew melon, diced
* ⅔ cup feta cheese, crumbled
* ⅔ cup Parma ham, diced
* Fresh mint / basil leaves, roughly chopped
* Olive oil
Method
Combine the melon, feta cheese and ham. Season with mint / basil leaves and add the desired quantity of olive oil.
Serve chilled.
Italian Melon Salad
Ingredients
* 1 large muskmelon, cut into cubes
* shaved Parma Ham or shaved Smoked Ham
* 1 cup rocket leaves, roughly chopped
* shaved Parmesan cheese
* salt and freshly ground pepper
Salad Dressing
* 45ml lemon juice
* 100ml olive oil
* 30ml Honey
* 10ml Mustard (Whole kernel mustard)
Method
Combine the muskmelon, ham, rocket leaves and parmesan cheese in a salad bowl. Season with salt and pepper. Mix the salad dressing ingredients together, blend well and pour over salad. Serve with freshly baked bread.
Red pepper and almond dip
Ingredients
* 1 Large red pepper
* 2 cloves garlic, (unpeeled)
* 125g flaked almonds
* 4 tablespoons red wine vinegar
* 170ml olive oil
* 2 tablespoons finely chopped parsley
* Salt and coarsely ground black pepper
Method
Preheat the oven to 180°C
Cut the pepper in quarters and rub with olive oil, as well as the garlic cloves. Place skin side up on a baking sheet in the oven and bake until blackened. Cool and remove the skins from the peppers and garlic.
Place the almonds on a baking tray and spread evenly. Toast until lightly golden. Set aside to cool off for 5 minutes.
Place the peppers, garlic and almond flakes in a food processor. Process until smooth.
Add the red wine vinegar and mix in processor on a lower speed.
Add the salt and coarsely gound black pepper and mix. Gradually add the olive oil and mix thoroughly. Add 3 tablespoons of water and mix again. The mixture should have the consistency of thick yoghurt.
Add the chopped parsley and mix briefly.
Caribbean cocktail
Ingredients
* 35ml dark rum
* 15ml lime juice
* 15ml orange juice
* ½ cup muskmelon, diced
* 25ml sugar
* ⅓ cup of crushed ice
Method
Combine all the ingredients in a blender and blend well until smooth. Pour into tall glasses filled with ice cubs and garnish with a piece of muskmelon.
Honeydew Splash Soup
Ingredients
* 1 cup honeydew melon, diced
* 1 ½ Large cucumber, chopped
* 2 cups Bulagarian yoghurt
* ½ cup fresh mint leaves
* 2 cups vegetable or chicken stock
Method
Blend all the ingredients together, season to taste. Chill and serve with fresh, crusty bread.
Honeydew Orange Smoothie
Ingredients
* 2 cups diced honeydew melon
* ¼ cup orange juice
* 1 Tub (175ml) vainilla yogurt
Method
Combine all the ingredients in a blender and blend well until smooth.
Mint melon dessert
Ingredients
* 1 large honeydew melon , diced
* 6-8 strawberries. halved
* 8 slices of cucumber, halved
* 3 tablespoons orange juice
* 1 teaspoon honey
* 1 tablespoon grated orange rind
* ¼ cup chopped /sliced almonds - toasted
Method
Combine in a bowl the melon, strawberries, cucumber slices, chopped mint and grated orange rind.
Mix together the orange juice and honey and pour over the melon mixture. Chill before serving.
Garnish with fresh mint leaves and toasted almonds.
Zingy summer dessert
Ingredients
* 2 small ripe honeydew melons
* 8 scoops sorbet, such as mango or passion fruit
* 2 cups mixed berries
* 200ml good quality vodka, left in freezer until very cold.
Method
Cut each melon in half and remove the seeds. Trim off the outer peels of each half so the can stand easily in a plate or bowl.
Add 2 scoops of sorbet to each half and pour the icy cold vodka over the sorbet.
Top each melon half with 1/2 cup berries.
Serve immediately.
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