Here’s a taste of the recipes you’ll find in my books as well as other healthy and delicious food ideas that come when the mood takes me. Enjoy!


02 Dec 2013

Ensalada Rusa (Russian Salad)

Posted by 2142 2142 on Monday, December 02, 2013

This recipe is a festive feasting favourite in my family and despite the name is actually a traditional Spanish recipe. Christmas lunch just wouldn’t be the same without it. Read more about feasting in GI News.

Makes 10-12 serves


6 Carisma potatoes*, boiled

4 eggs, boiled

Large can (475g) tuna, drained

2 medium ripe tomatoes, chopped (could use drained canned tomatoes or cherry tomatoes)

½ large green capsicum, diced

1 cup stuffed green olives

1 small can red capsicum, cut into long strips (could use 1 small roasted capsicum)

1 can/jar asparagus spears, drained


2 egg yolks

1 cup extra virgin olive oil

Juice of half a lemon

Salt to taste

Dash of Spanish sherry vinegar (could use white wine vinegar)

*Carisma potatoes are specially developed to have a lower GI, but you could use other varieties suitable for boiling


  • Roughly chop potatoes while still warm. Chop three of the eggs and add to the potatoes in a large bowl.
  • Add the tuna, tomato, green capsicum and half the olives.
  • Prepare the mayonnaise in a food processor or with a stick blender. Start processing the egg yolks and slowly add the oil in a fine stream until all the oil is used. The consistency should be thick and pale in colour. Season with lemon juice and salt to taste*.
  • Add the mayonnaise to the potato mixture and combine.
  • To serve, spoon the mixture onto a serving platter and smooth over with the back of a spoon.
  • Decorate with the remaining olives, boiled egg slices, asparagus spears and red capsicum in an attractive pattern

*Making mayonnaise is a tricky business and my mum and my grandmother always makes it by hand using a bowl and a whisk because they have more control (and an upper body workout!). In the hope of saving time I’ve tried using a food processor and often fail – the eggs and oil separate out and once that happens it won’t revert (ever heard the expression you can’t unscramble an egg; it’s the same for ‘split’ mayonnaise) . To save waste I have managed to bring back a split mayonnaise by starting with 2 new egg yolks, whisking by hand, and gradually pouring in the split mixture. The mayonnaise will be more yellow than usual thanks to the extra egg yolks but still tastes marvellous. I reckon the taste of a home made olive oil mayonnaise is worth the effort and hope you agree.