Although I only met Nina last year, we immediately had a connection via cyberspace and I regard her as a very good friend.
Nina’s blog is very successful and she speaks on RSG every Thursday, just after nine and sometimes she invites fellow bloggers or foodies to her show. She is regarded as one of the leaders in food blogging in South Africa and also won the Eat In award in 2012 as the best food blogger.
I use to make this creamy dressing when I still had my coffee shop, but I had totally forgotten about it and how to make it. A couple of weeks ago one of my old customers stopped me in my local supermarket and told me how she misses the coffee shop’s food and specifically the creamy dressing and asked for the recipe. Unfortunately I could not give it to her because I couldn’t remember it.
When Nina invited me to be her guest on RSG tomorrow, 6 September 2012, I started experimenting with the recipe for the creamy dressing until it tasted as good as I could remember!
This dressing is very versatile and can be served on salads, with fish, chicken or with vegetables. I used to serve it with a chicken salad and a hot stir fried vegetable salad.
I use mange tout, baby corn, sliced sweet peppers, cauliflower, broccoli, carrots, baby marrows, mushrooms and patty pans for this warm vegetable salad. I steam the broccoli and cauliflower quickly before stir-frying it with all the other vegetables in olive oil. This is placed on top of green leaves and topped with feta cheese with the salad dressing on the side.
The dressing can be halved. It can be kept in the fridge in a sterilized jar for about five days.
- 250g smooth plain creamed cottage cheese
- 125ml mayonnaise
- 100ml cream
- 60g walnuts
- 15ml garlic, minced
- 7.5ml dried oregano
- Place all the ingredients into a food processor and process until smooth.