So you made some Pesto which goes really well with the hot ribbons of tagliatelle you made. That kept you interested for a couple of days. But now you’re tired of pasta, and pesto is following close behind to be stored at the back of the fridge and forgotten. It really doesn’t have to end this way. Really. A couple of splashes of lemon and white wine vinegar – and you have revived the green sauce to become Pesto dressing, perfect for drizzling over a tomato and mozzarella salad. The croutons as pictured were made simply preparing a dish of olive oil, ripped fresh thyme, crushed garlic and salt, heating in the oven for a few minutes before tossing in ripped up pieces of a good loaf of white bread and returning it to the oven to crisp. Now if that doesn’t get your taste buds going, then maybe make less Pesto next time…enjoy x
This version does not disappoint – it’s full of flavor and wonderfully creamy. Hummus is a really versatile addition to your food pantry, which has sadly been relegated to dips, chips and wraps, so if you’re interested what else its good with, check out my next post:
It was only during my first trip to Trinidad as a teenager that I realised the sheer variety of bananas that existed. Most of us are familiar with the Chiquito variety of medium sized bananas and a few more with yellow plantain and even green banana. But Trinidad introduced to me red skin banana, sour tasting banana, short fig and cooking fig. I think I’ll work with the 3 I know for now. This recipe is a typical alternative to potato salad in Trinidad. The firm starchy texture of the green banana makes it a usual candidate for Metemgee; but it works really well in this salad as it resembles the waxy texture of new potatoes. It’s also packed with vitamin C, B6 and Potassium, so don’t feel guilty serving yourself a larger portion.
I’ve been talking about making this recipe for so long and now I’ve finally made it. It was certainly worth the prep talk! Salads can be boring at times, especially if you have made it your main meal (usually at lunchtime) and you don’t have that bottle of dressing or sachet of mayonnaise to hand. These spicy chickpeas gives this salad the kick that it needs; it not only appeals to me visually, but it also gives an interesting crunchy texture to the salad. Obviously you can try any salad combination that you want, and maybe throw in some humus somewhere in between. All I know is that these chickpeas will be on repeat for a few more months!
Pomegranate molasses (also called grenadine molasses) is a staple in the countries of the Middle East and the Eastern Mediterranean. I recently discovered this syrup whilst trying to replicate this roasted red onion side dish which often accompanies meals in Turkish Restaurants here in London. I was surprised at how sour and tangy the molasses was given the sweet dry taste of a pomegranate. I would only recommend buying a small bottle at first (which can be purchased from most Middle Eastern shops). Once you get use to its flavour, I think it will become a stable in your pantry. You can use it as a substitute to honey for glazing meat, poultry or roasted root vegetables like carrots. But traditionally it’s used as a dressing in salads or relishes. To achieve the sweet and sour taste here, I added fresh pomegranate juice to take the edge off the molasses.
If you are looking for a bold flavoured dish to add to your family BBQ then look no further! It takes moments to prepare and looks so impressive on a plate, you’ll be on the rota to make some more the next time round! This recipe is inspired by my road trip to New Orleans from Alabama last summer. I can’t tell you how excited I was to finally be making the drive to this State, albeit I was still getting use to the long endless country roads. The food in Montgomery was good, but as I was reminded continuously by the locals, the food of New Orleans was much much better. And it helped so much that I was in the throes of summer aka BBQ season so off down the road of discovery I went. The traditional Cajun cuisine requires you to ‘blacken’ the fish. This ought to be done outdoors as the smoke from the pan and burning butter is what creates the charred effect on the fish. Another key ingredient is the smoked …
The best part of making this dish was pulling out the tray of sizzling fresh herbs and olive oil, from out of the oven; it was like being hit in the face with a bunch of Sage and Thyme. It was with great excitement really, because I didn’t know what to expect: I had never combined these potatoes with this sauce before; this isn’t some glorified version of chips with fake garlic sauce from Mr Chippy on the High Street, oh no. All fresh. All real tasty. I tried the Tahini Garlic Sauce in salads during the week, and it worked very well. I think it should also work with other roasted vegetables like broccoli or cauliflower. The sauce can stay fresh for 2-3 days only, in fact the garlic will become more pungent over time. Let me know what combinations you have tried recently (a photo would be nice!)
I felt like a fresh salad today, and rather than falling back on my usual BLT combo, I thought I would experiment with a couple of different textures and tastes. What do you think?:
For the final instalment of the Spring Salad Series, I thought I should share with you one of the newest members to the salad group. I think we can safely say that the juicy tomato and cool cucumber have held this section up pretty well; they have taken us through some tough times and have survived many a drought, reinventing themselves to suit our new tastes (from the greek salad to the mexican salsa). But alas, the spotlight is growing dim on the celebrated duo, make room for the crunchy courgette! Courgette’s are hugely versatile especially when sliced with a Julienne peeler to make ‘spaghetti’. It really does resemble spaghetti firstly in its texture (when drizzled with lemon juice which I think helps loosen it up so it can twirl around your fork) and its ability to absorb all the flavours you throw at it. Here I have made an avocado mayo and tossed in some candied walnuts. You can experiment with all kinds of flavours: try making a tomato salsa to resemble spaghetti …
If you are anything like me, then you will understand when I say that I have not always been a great big fan of Kale. Kale is like the adult equivalent of my childhood trauma with spinach: I thought I had overcome the beast of eating greens and grown up, until I met big daddy Kale in the vegetable aisle. At first I added it to smoothies and diced in chunks of pineapple and mango to disguise its taste and texture. And it worked for the most part. Having said that I actually prefer Kale slightly stir fried in the same way I would other stir fry vegetables, maybe the heat softens its coarse texture. But then came the challenge of Kale fully raw. This salad does the trick, I think the key is not chopping it too finely and also combining it with strong flavours, here I have used balsamic vinegar. You can also dress it with my vegan ranch dressing too! Kale is low in calories and high in fiber and has zero …