Queen Of Hearts Salad Recipes

Steps:

• Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.

Steps:

• For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil. Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Add more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
• When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
• Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.
• For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
• For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl.

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 22-23cm straight- sided, loose-bottomed square tins.
• To make the sponges, put the egg yolks and sugar in a large mixing bowl and beat with an electric whisk until pale. Add the lemon zest and juice, vanilla, semolina, almonds and poppy seeds, then whisk again briefly to mix.
• Clean your beaters, and beat the egg whites in a separate bowl to stiff peaks. Add a quarter of the egg whites to the other mixture and stir in well to loosen. Add the remaining egg whites and, using a big metal spoon, gently fold in until no big lumps of egg white remain. Divide the mixture between the tins, spread the top to smooth and bake for 20 mins until springy to touch and a skewer inserted into the centre comes out clean. Leave the sponges to cool in the tins.
• When the sponges are cool, start to prepare the filling. Put 400g of the strawberries and the icing sugar in a food processor or blender and whizz to a really smooth purée. Transfer to a saucepan and gently warm. Meanwhile, soak the gelatine leaves in a bowl of cold water.
• When the purée is hot but you can still put your fingers in it, squeeze out the excess water from the gelatine, take the purée off the heat and stir in the gelatine to melt. Pour into a bowl and put in the fridge to quickly cool. Whip the cream until it is thick and holding peaks.
• Halve the remaining strawberries and trim so they're the same length - so when they are sitting on the sponges, they don't come above the top of the tin. Line up the strawberries all the way around the edge of one of the cakes, cut-sides flat against the side of the tin (see step-by-step). When the purée is cool, fold through the whipped cream until evenly mixed, then pile into the tin, spreading to fill all the strawberry corners, and smooth the surface.
• Remove the remaining sponge from its tin and, using a ruler or skewers and a small heart-shaped cutter, cut 8 hearts from alternating 'squares' - as if your sponge is divided into a 4 x 4 grid (see step-by-step). Turn the cake onto the mousse to top, and peel away the paper. Gently press into the mousse to stick and chill for 5 hrs or overnight to set.
• Just before serving, sieve the jam to remove any lumps, then use to cover the mousse in each heart hole - a small piping bag is good for this (see step-by-step). Finish by cutting 8 squares of baking parchment the same size as your grid squares were. Sit over the 8 heart 'squares' and dust heavily with icing sugar. Carefully lift off the parchment squares, leaving a chessboard pattern on the top, and serve immediately with cake forks and dainty cups of tea. Will keep in the fridge for up to 2 days.

Steps:

• Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don't worry if lid doesn't fit tightly) and steam until tender, fluffy, and dry, about 15 minutes. Let stand off heat, without lid but still covered with towel, 5 minutes.
• Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
• Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
• Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing.
• What to drink:
• Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07