Crunchy Sweet Corn Walnut Salad

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Recently my hubby has fallen in love with salads and I was looking out for salads with different flavors. I noticed in some of them balsamic vinegar is used commonly for salads.Surprisingly he came one day with a bottle of balsamic vinegar, it looked like a wine bottle !!

So it was decided I had to make a lot of varieties of salads , so here is one recipe

Ingredients

• 1 cup sweet corn kernels
• 1 tbsp chopped spring onions
• 1/4 cup diced tomato
• 1 tbsp chopped walnuts
• 1/2 tsp olive oil
• 1/2 tsp black pepper powder
• 1/2 tsp mustard powder
• 1 tsp balsamic vinegar
• salt to taste

Preparation

Microwave the corn for 2 min and once it cools mix all the above ingredients and refridgerate for minimum half hour

Serve chilled

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Torihamu (Chicken Ham): My First Take

It's quite a big deal in Japan. It's one of those things that is perfect for bento meals, and as I was almost desperately trying to make healthier alternatives for our packed lunches, I started on a three-day project on making my first ever Torihamu or Chicken Ham.


Torihamu wasn't really a traditional Japanese dish, but it was made popular from the internet and now is a permanent addition to

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PEANUT BUTTER CLOUD PIE

If you like peanut butter, this pie is a little taste of heaven on earth. It is super easy to make (even easier if you use a ready made Oreo crust). It is the perfect ending to any meal; it is not heavy at all and it is absolutely delicious frozen.

CHOCOLATE GRAHAM CRUST
1¼ cups chocolate graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
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Mix ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes then cool completely before filling.
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FILLING
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream
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Beat the cream cheese and powdered sugar until well mixed; add the peanut butter and vanilla and beat on high until very well mixed and light in color.
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In a large bowl, beat the whipping cream until stiff peaks form. Gently spoon the peanut butter mixture into the whipped cream and gently fold the two together until well combined.
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Pour into baked and cooled pie shell. Chill for several hours or speed chill in the freezer for about 3 hours.

NOTE: Make sure your cream cheese is at room temperature for this recipe. If you don't have room temperature cream cheese, you can put it in the microwave for 10-13 seconds (take the wrapper off first).

NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.

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NOTE: I like to serve this after it has been in the freezer for 3 hours. If you leave it in the freezer overnight, take it out about 15 minutes before serving.

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