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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

asdasdNashi Waldorf Salad
Nashi Waldorf Salad
2 nashi
2 sticks celery, chopped
1/2 cup pecan nuts, chopped
Fresh herbs to garnish

Blue vein dressing:
90g soft blue vein cheese
1/4 cup mayonnaise
1 tablespoon vinegar

Makes 1 cup
2 egg yolks
pinch of salt
1 tablespoon white wine wine vinegar
200ml olive or vegetable oil

Core and chop nashi. Place in a bowl with celery and nuts.

Pour dressing over salad; stir gently. Cover, refrigerate until
serving. Garnish with fresh herbs.

Blend egg yolks, seasoning and white wine vinegar together until well combined.

Pour in the oil a little at a time, blending well after each addition,
until a creamy texture is achieved.

Blue vein dressing
Place softened cheese, mayonnaise, and vinegar in bowl; whisk
until smooth.

Serves 4