Showing posts with label Dips and Dressings. Show all posts
Showing posts with label Dips and Dressings. Show all posts

Simple Salad of Tomatoes and Onions with Lemon Caper Dressing

Lemon infused olive oil is good, I mean really good; but what can it be used for?  Well, lemon linguine for one thing, or how about over quinoa,couscous or bulgur wheat, or how about a lemon polenta olive oil cake?

Having been kindly sent a bottle from Italia Regina; an online Italian food company that sources quality ingredients from Italy and delivers them to your door here in the UK, I wondered what I should make.

Tomato and Onion Salad with Lemon Caper Dressing

I was sent both the Lemon-infused Olive Oil from Marchesi along with a bottle of Giuseppe Giusti Balsamic Vinegar.  Italia Regina's delivery service was excellent with the items very well packaged.
I love the bottles so much so I really didn't want to open them; but of course I had to in order to try them!
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Guacamole with Red Pepper and Tomato Recipe

Now I've written about guacamole before; but that was over 4 years ago and my slightly titivated recipe has since become our favorite.   There really is no excuse for not making your own guacamole; it's so very easy to make and is nothing like the shop bought pureed green stuff you can buy in a supermarket.  What's more, avocado is packed with nutrients - so go on and give it a go!

Guacamole

I've added red pepper as well as tomato since I love the extra bright red the diced pepper adds.
With Christmas and New Year parties coming up impress your guests with your homemade guacamole - Tortilla chips at the ready and dive in!

Love this Solid Granite Pestle and Mortar - just saying!
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Thai Fish Cakes with Mango Salsa - Philips AirFryer

Week 3 of the 4 week #AirFryerTakeIn challenge given to me by Philips.  Using the AirFryer the plan is to swap a takeaway and get cooking using the AirFryer.

As the Philips AirFryer uses very little oil if any in many recipes (including these fish cakes) you can cut the calories without compromising on taste.


AirFryer recipe


I must say I think the AirFryer is a most marvelous invention. Yep I'm really loving this gadget as it can cook many things other low fat fryers can not cook and I'll be writing a detailed post on that soon.

So far in the #AirFryerTakeIn challenge I've cooked Ricotta and Basil Balls and Mini Chorizo Empanadas and both were totally delicious.


AirFryer


These Thai Fishcakes are just 57 calories per Fishcake with Mango Salsa and Philips say a takeaway version (on average) would be 70 calories.

So how does the AirFryer work?
By using very little oil and something called Rapid Air Technology.  Rapid Air technology makes the hot air circulate very rapidly around the ingredients in the basket.  This heats up the ingredients in the basket from all sides at once, making it a healthy, fast and easy method to prepare tasty food. Food prepared in the Airfryer is crispy on the outside and without being dry on the inside.

Now I'm just saying, from my personal experience I say the non-stick Philips Grill Pan that isn't supplied with the AirFryer is seriously worth buying as my fishcakes did stick to the bottom of the supplied wire basket but the grill pan is non-stick and works perfectly.  Of course it's also useful for cooking many other food items too.

AirFryer no oil

There was no oil used to make these fishcake - the recipe is in the book that is supplied with the Philips Viva Collection AirFryer along with a good selection of other recipes that include a chocolate cake.  Oh yes CAKE made in the AirFryer!! 

Check out this and more Philips products over the Philips website.

Disclosure - I was sent the Philips AirFryer to take part in the #AirFryerTakeIn challenge along with a gift card for ingredients. All thoughts and opinions are my own.  I was not required to write anything positive. 
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Succulent Chicken Satay Skewers

What gorgeous weather we've been having lately!  With the summer now in full swing everyone's enjoying the chance to get the BBQ out and sit outside to eat; what a difference a bit of sunshine makes.  I like most people certainly feel better when we have nice sunny days!

BBQ

I'd never used black treacle in cooking before but this recipe from Lyle's was not only simple to make (and inexpensive) but it was also really, really tasty; yep this is a keeper.

Nothing says summer quite like the smoky-sweet flavour of a classic BBQ.  Black treacle is perfect in summer for BBQ glazes, marinades and sauces, adding a distinctively dark colour, delicious burnt caramel flavour and moisture to summer dishes.  Lyle's Black treacle worked really well in this recipe, it added a nice depth of flavour to the dipping sauce too.
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Due Vittorie Balsamic Vinegar of Modena - Taste Test and a Giveaway

Rich and sweet, Balsamic Vinegar has been produced in Modena, Italy, since the Middle Ages and is now famous throughout the world.  It's good to see Due Vittorie Balsamic Vinegar, is now available for us to buy in the UK from Due Vittorie at Ocado.


Traditional or ‘Tradizionale’ Balsamic Vinegar;
Made from cooked grape must, usually made from Trebbiano and Lambrusco grapes.  The resulting thick syrup is aged for a minimum of 12 years in wooden barrels made from different woods (chestnut, cherry, oak, mulberry, ash and juniper). 
This connoisseurs’ product, also available from Due Vittorie at Ocado and costs £49.99 for a 100ml bottle. 

Due Vittorie Oro;
‘Balsamic Vinegar of Modena’ is £9.99 for a 250ml bottle has a remarkable sweetness and thickness making is a unique condiment.  It also fully meets the criteria for IGP* certification as “Aceto Balsamico di Modena IGP” and has a minimum acidity of 6%.
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Tefal Optigrill - Bacon Wrapped Chicken with Pineapple Pepper and Chilli Salsa

Having recently been sent the Tefal Optigrill I wondered if it really would be as good as they say it is.
But in the short time I've had it I've used it to cook all sorts;  Bacon, Chicken, Burgers, Pork Steaks and Corn on the Cob and every one has turned out perfectly - yep this grill is excellent. 



The Tefal Optigrill uses sensor technology to measure the weight and thickness of different meats to decide how long it will take to cook them.  For steak, the grill alerts you when the meat is rare, medium and well done.  Fantastic as you can take out a rare steak while leaving the rest to continue cooking.
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Simple Recipe Ideas - using Maille Vinegar Mustard and Oil

Maille are are famous for their outstanding range of mustard's, vinegars, oils, dressings and pickles and they recently sent me a few products to try. 

I'm already a huge fan of Maille Dijon Mustard, Wholegrain Mustard with White Wine and Black Olives and also their Balsamic Vinegar. 


I must admit I'd never tried Maille Tomate Séchée - Sherry Vinegar with Sun-dried Tomatoes or Maille Ail et Citron - Mustard with White Wine, Lemon and Garlic and I couldn't wait to give them a go.

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Spiced Lamb Patties in Pitta Bread

These are truly delicious, tasty and juicy little morsels.  They have a lovely sticky glaze to them due to the addition of mango chutney in the mixture.  Although these patties or mini burgers are spicy, I'd class them as nowhere near hot, but of course you can add more heat simply by adding more chilli.
 
Spiced Lamb Patties in Pitta Bread

 I particularly like Sharwood's Mango Chutney with Kashmiri Chillies.

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Htipiti - Greek Feta Cheese and Pepper Spread Recipe

So, you've just got back from a lovely holiday in Greece and now feel the need to make that truly delicious (and very moreish) Feta cheese dip you had there?


Well it's seriously easy to make and there's nothing fancy involved.
A good few years ago I wanted to know how to make it and of course I found Peter's recipe over at Kalofagas and I've made it regularly ever since - but a word of warning, it is addictive!

So all you need to do is put equal amounts of proper Greek Feta cheese and Ricotta into a bowl and mash along with a little olive oil with a fork till smooth.  100g of each make a reasonable amount of dip for 2 to 4 people.

Pierce a banana pepper or chilli pepper (so it doesn't explode) and then roast the pepper or peppers depending on how much dip you want to make, over a flame until they are charred.  Pop them into a plastic bag to cool.  The skins can then be removed easily along with the seeds.  Add the chopped pepper to the cheese mixture until you have the heat required - you can make it as hot as you like or not, it's up to you.
Finally drizzle with olive oil and serve.
  
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Cheat's Char-Grilled Pepper Salsa Recipe

My salsa recipe is so easy to make and requires no cooking at all.  Salsa adds vibrant colours to chicken or fish and of course Mexican dishes and as a dip for tortillas. 

No need to fuss around roasting or char-grilling peppers, just buy a jar of ready char-grilled ones and apart from a bit of chopping your all set to go.


So simple you don't really need a recipe - just throw the lot into a bowl as you go.
Chop into small dice a red onion, halve a few baby cherry tomatoes and finely chop one red chilli.
Take a few char-grilled red and yellow peppers from a jar and also chop into dice.
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The Best Guacamole Recipe

Simply the best guacamole ever - once you make this you will never buy it ready made from a supermarket again.  This recipe by Thomasina Miers from her book 'Mexican Food Made Simple' takes minutes to make and tastes amazing.

Guacamole

Flavours of lime and chilli with tomato, red onion are perfectly balanced.
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Crispy Parmesan Crumbed Chicken Caesar Salad

Classic Chicken Caesar salad is yummy, but I wanted something a bit different.  So with that in mind I coated the chicken in a crispy Parmesan crumb and that did it, it became something truly wonderful indeed.


You can read my previous post on how to make the Perfect Salad Dressing.

Now, I know that to most (myself included) anchovies aren't the nicest thing in the world to eat.  But of course you can't make Caesar dressing without them and as they're so finely chopped up you wouldn't notice them apart from they are vital to the taste of a Caesar dressing so you can not leave them out! 
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How to Make The Perfect Salad Dressing

The Perfect way to Dress a Salad with 'Perfect Dressing' made by Trudeau.  There are three recipes printed on the side of the glass enabling you to create the perfect dressing easily and in just a couple of minutes.

 Just add the ingredients, shake and serve.


Easy to pour drop-free spout which closes to keep the dressing fresh.
The glass can of course go into the dishwasher or simply be washed by hand in hot soapy water, rinsed and dried.
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Spicy Crispy Crumb Chicken with Blue Cheese Dipping Sauce

Chicken fillets with a spicy, slightly herby crispy crumb coating served with a blue cheese dipping sauce.  

Spicy Crispy Crumb Chicken with Blue Cheese Dipping Sauce

 If that isn't enough add a couple of jacket potato halves that have had the potato removed, add butter, season and then put back into the skins and baked till the top goes crispy.
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The Best Roasted Pepper Salsa Recipe

Salsa is the perfect side dish to my cheesy topped spicy potato wedges - recipe to follow.  Slight cooking involved in this as you have to char your peppers!  Roasting them till they're nicely charred results in soft, sweet and delicious peppers.

   
Of course roasted peppers can be used in whatever else you fancy - you don't have to make salsa with them.


Salsa doesn't need to be really spicy hot - but personally I can't quite see why you wouldn't want it at least a bit spicy.
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Griddled Tuna Steaks with a Tomato Caper and Olive Dressing

A while back I went to a Masterclass with Marco Pierre White and Knorr and Marco cooked a lovely tuna dish.  The very next day I made it myself and have been meaning to post it ever since.  
So very easy to do and not only tastes good but looks good too.


To be honest you want smaller tomatoes that I could get at the time - just because they'd look better.
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How to Make Mojo Sauce - Canarian Red Sauce

Back from our holidays in Fuerteventura and what a fantastic time we had!  I've never eaten so much fresh fish and paella in my life and besides that was one of my favorite things was Mojo sauce - I love the stuff!   

Mojo Sauce


It seems there are so many different versions of this sauce but the one served in the Barcleo Jandia Playa hotel was extra yum.  So, with that in mind I was on a mission to get the recipe and I tracked down the man that made it.
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Coriander and Red Chilli Raita


Cooking an Indian dish tonight?
If so you must try this really easy to make Coriander and chilli raita.


Coriander and Red Chilli Raita
To make one small dish - will serve 2 to 4:
200ml TOTAL Greek yoghurt - don't get low fat stuff for this it won't be as nice
a small handful of fresh coriander - leaves only and chopped
1 red chilli of medium heat - seeded and finely chopped
1 spring onion - finely chopped
salt and black pepper to taste

How to do it:
Keep back a little chopped coriander and chilli to garnish.
In a small bowl, stir the yoghurt and add the coriander, chilli and spring onion. Stir, add tiny a bit of salt and some freshly ground black pepper - give it another stir and it's done!
If you're not going to use it straight away then cover with cling film and stick it in the fridge till later (use the same day though).
Top with the small amount of coriander and chilli you held back.
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How to Make Gremolata

I love, love, love Gremolata!  So, for that reason, Gremolata is what I'm raving on about today.

Gremolata

Gremolata is an Italian garnish or condiment which, in my opinion, is really at it's best when served with roast chicken. Spoon a huge dollop over hot roasted chicken and the smell is amazing. Just imagine, lemon and garlic along with parsley mixing with some of the pan juices from the chicken. A good chunk of bread is vital for dipping and moping!


The other good news is that it's really easy to make!

A good handful of flat leaved parsley - leaves picked and finely chopped
2 fat garlic cloves - finely chopped
the zest of two lemons - finely chopped
Give the lot another good chop then mix together, seasoning with a little salt and freshly ground black pepper. Now add a little extra virgin olive oil, give it a good squeeze of lemon juice......
Job done.
Easy Peasy Lemon Squeezy!
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A GLUG OF OIL