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Smoked Salmon Dip ©

May 23, 2019

 

 

 

 

A lovely Smoked Salmon Dip!

 

 

IMG_3464

Easy

 

 

4-6 Persons

 

 

 

Preparation Time : 10 minutes.

 

 

Ingredients

100 g smoked salmon

200 g Philadelphia Cream Cheese

Large bunch chopped fresh fennel

1 spring onion finely chopped

1/2 tsp Turmeric

A dash of Tabasco

Zest and juice of lime

Salt and freshly ground pepper to taste

 

Method

  1. Place chopped salmon and the rest of the ingredients in a bowl and lightly mix with a fork.
  2. Serve with hot pita bread.

 

 

IMG_3470

This is what you are aiming for.

 

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Gather together ingredients.

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Finely chop smoked salmon and spring onion and fresh fennel. Place in bowl and finely grate lime zest and then add juice.

IMG_3464

 

Add cream cheese and season.

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Final result. Serve with hot pita bread.

 

 

 

 

 

 

 

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Tomato Mint Fennel and Pomegranate Balsamic Vinegar Salad ©

May 12, 2019

 

 

 

This is a really lovely salad and all credits go to D who made this lovely salad for us at Easter!

 

 

IMG_3458

Easy

 

 

Preparation Time 15 mins

 

Serves 4 Persons

 

 

Ingredients

1/2 kilo of Cherry Tomatoes

Bunch of  fresh mint and fennel

2 tsp salt

Freshly ground black pepper

1 tsp Ekma or mild Mustard

3 tbs Pomegranate Balsamic Cream Vinegar

6 tbs Greek Virgin Olive oil

 

To Decorate :

Edible flowers, for example Nasturtiums

 

Method

  1. Choose nice red ripe tomatoes. Keep them out of the fridge two days to fully mature.
  2. Collect all your ingredients together before starting.
  3. Wash tomatoes and herbs in salted water.
  4. Make up dressing.
  5. Mix all ingredients together.
  6. Cover and leave to marinade in fridge for 1/2 an hour.
  7. Decorate with flowers and serve.

 

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This is what you are aiming for.

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Gather all your ingredients together, before starting to cook.

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Wash herbs in salted water.

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Tomatoes should have a nice colour and be firm.

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These are the ingredients for your vinaigrette.

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Cut tomatoes in half long ways with a serrated knife.

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Assemble in bowl.

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Chop herbs with sharp knife.

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Make up dressing. Tomatoes always need quite a lot of salt……

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Mix.

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Add Cream of Pomegranate Balsamic Vinegar.

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Pour over dressing. Leave to marinade 1/2 hour in refrigerator if time allows.

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Decorate with edible flowers and serve. Enjoy!

 

 

 

 

 

 

 

 

 

Strawberries Ginger Lime Lemon Verbena And Greek Yogurt. ©

April 7, 2019

 

 

 

 

 

Nothing Like Strawberries!

 

IMG_2553

Easy

 

 

 

Ingredients

1 punnet strawberries

2 cartons Greek “Fage ” yogurt

3-6 tbs brown sugar

1 lime zest

1 finger tip size piece fresh ginger

2 tbs fresh Lemon Verbena

3 tbs cream optional

Maple syrup to pour on when serving

 

Method

1. Wash strawberries and drain.

2. Thinly slice into suitable decorative bowl to form a layer.

3. Finely grate lime, sprinkle with brown sugar and finely grate a little ginger, using a Microplane grater.

4.Cover with yogurt and continue the layers to three quarters fill bowl.

5. Decorate with thin slices of strawberries, small pieces of lime and a sprig of fresh lemon Verbena.

6. Place in refrigerator to thoroughly chill until ready to serve.

7. Serve with additional sugar or maple syrup.

 

 

IMG_2556

This is what you are aiming for.

Strawberries Ginger Lime lemon Verbena and Greek Yogurt ©

  1. Gather your ingredients together.

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2. Start by slicing a layer of strawberries into serving bowl. Finely grate over strawberries lime and ginger using a Microplane. Sprinkle with brown sugar.

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The sugar will melt…..

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3. Dilute yogurt with a little cream.

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4. Spread a layer of yogurt over strawberries and continue the layering process three quarters up bowl.

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Garnish with strawberry slices, lime and lemon verbena. Cover with cling film and thoroughly chill in refrigerator, at least two hours or over night.

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Final result!

Chicken Soup ©

March 8, 2019

 

 

 

 

 

Just the thing when you are down with a miserable cold or it’s a cold blustery evening and you need warming up!

 

 

 

 

 

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Easy

 

 

 

Ingredients

 

1 chicken

8 small potatoes

4 large carrots

4 medium onions

2 large thumb sized pieces of fresh ginger

large bunch fresh coriander

3 sticks lemon grass

1 whole Chilli

3 cardamon pods

6 coriander berries

6 black peppercorns

3 tsp salt

2 tbs olive oil

juice of 1-2 lemons

Enough water to come up 3/4 of the side of the chicken

 

 

Method

1. Wash chicken, remove anything in cavity and cut away any skin that still has feathers. Remove any fat from inside.

2. Place chicken in large saucepan.

3. Peel all your vegetables and add to the pot.

4. Add spices, salt and drizzle with olive oil.

5. Slice lemon grass longways, for more flavour.

6. At this point add water to come up 3/4 of the way up the chicken. Don’t be tempted to add more water, as it takes away from the final flavour.

7. Bring to the boil and lower to medium heat and simmer for one hour.

8. Allow chicken to cool in liquid and remove. ( You can add some of the chicken meat, though I usually keep the chicken for another recipe. ” Chicken and Lime Mayonnaise.”

9. Re-heat the soup and add the  freshly squeezed lemon juice.

 

 

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Carrot Leek Potato And Blue Cheese Soup ©

December 19, 2018

 

 

 

 

 

 

For those of you who love any kind of Blue Cheese, this soup is for you!

 

 

Carrot Leek Potato And Blue Cheese Soup ©

 

Carrot Leek Potato And Blue Cheese Soup ©

Easy

 

 

6 Persons

 

Preparation time : 30 minutes.

 

 

Ingredients

4-6 leeks white part only

same weight in carrots

same wight in potatoes

same weight in cauliflower ( optional )

1 medium onion diced

2 cloves garlic

1/2 pint milk

100 g Blue Cheese, Danish Blue, or Gorgonzola

50 g butter

Chicken stock enough to  just cover chopped vegetables : 1/2 pint

Black Pepper

 

Garnish

Fresh Chives finely chopped

Crumbled blue cheese

 

Method

  1. Gather together all your ingredients.
  2. Peel, wash and chop vegetables into small pieces.
  3. Melt butter in medium sized saucepan and add vegetable. Take a piece of grease proof paper and scrunch it up. Then lay it over your vegetables and place over a low heat to sweat for ten minutes.
  4. Pour over stock, or crumble two chicken stock cubes and add boiling water to just cover the vegetables. Simmer for 20-30 minutes.
  5. In a separate small saucepan, place your 100 g of blue cheese and cover with milk. Over a medium heat, stirring with a wooden spoon, melt cheese.
  6. Once the vegetables are cooked, place in blender and purée .
  7. At the end of the blending add the melted cheese and pulse briefly.
  8. Adjust consistency with a little extra milk, if the soup is too thick.
  9. Season and garnish with crumbled blue cheese and chopped chives.

 

 

 

Carrot Leek Potato And Blue Cheese Soup ©

Peel, wash and chop vegetables. Place butter in medium sized saucepan over medium heat and melt. Add vegetables and cover with grease proof paper and leave to sweat for ten minutes.

Carrot Leek Potato And Blue Cheese Soup ©

Just cover with stock and cook until soft. 15-20 minutes. Place in blender and blend until completely smooth.

Carrot Leek Potato And Blue Cheese Soup ©

While your vegetables are cooking, take Blue Cheese out of packaging.

Carrot Leek Potato And Blue Cheese Soup ©

Place in saucepan.

Carrot Leek Potato And Blue Cheese Soup ©

 

Cover with milk.

Carrot Leek Potato And Blue Cheese Soup ©

Place on medium heat and stir until completely melted. Once vegetables are cooked blend in blender and lastly add the melted cheese and milk.

Carrot Leek Potato And Blue Cheese Soup ©

Serve in preheated bowls and garnish with crumbled blue cheese and finely chopped fresh chives.

Carrot Leek Potato And Blue Cheese Soup ©

Serve with hot crusty bread.

Yogurt Ginger Lime and Chilli Dip ©

December 3, 2018

 

 

 

 

 

 

This dip is a deliciously fresh combination of flavours.

 

 

 

 

Yogurt Ginger Lime and Chilli Dip ©

Easy

 

 

 

6-8 persons

 

Preparation Time : 15 minutes

 

 

Ingredients

3 cartons Greek Fage Yogurt

1 thumb size piece of ginger finely grated

1 clove garlic crushed

1 lime zest and juice

1 chilli finely chopped

Small bunch of parsley or fresh coriander

1 tbs olive oil

salt and pepper to taste

 

Method

  1. Gather together your ingredients.
  2. Peel and grate your ginger into a suitably sized mixing bowl.
  3. Add the grated zest of lime on the finest holes of your grater.
  4. Add your finely chop chilli, including the seeds if you like it hot.
  5. Add the peeled and crushed garlic.
  6. Finely chop your parsley or coriander, having washed it well in salty water and patted it dry with kitchen paper.
  7. Add the yogurt and drizzle with olive oil.
  8. Season well and mix together with a wooden spoon.
  9. Serve in suitable bowl and serve with hot toasted pita bread.

 

 

Yogurt Ginger Lime and Chilli Dip ©

This is what you are aiming for.

 

Yogurt Ginger Lime and Chilli Dip ©

  1. Gather your ingredients together.

Yogurt Ginger Lime and Chilli Dip ©

2. Peel and grate your ginger into a suitably sizer mixing bowl.

Yogurt Ginger Lime and Chilli Dip ©

3. Add the zest of lime and finely cut chilli.

Yogurt Ginger Lime and Chilli Dip ©

4. Finely chop washed parsley or fresh coriander.

Yogurt Ginger Lime and Chilli Dip ©

 

Yogurt Ginger Lime and Chilli Dip ©

5. Add yogurt drizzle with olive oil.

Yogurt Ginger Coriander Chilli And Lime Dip ©

6. Season with salt and black pepper generously.

Yogurt Ginger Coriander Chilli And Lime Dip ©

7. Cut Pita Bread into smaller pieces and toast, just before serving.

Yogurt Ginger Coriander Chilli And Lime Dip ©

Enjoy with a nice cold glass of Euboean white wine!

 

 

Masai Mara Dip ©

November 5, 2018

 

 

 

 

 

A wonderfully rich in flavours Kenyan dip!

 

Masai Mara Dip ©

 

 

8 Persons

 

Preparation time : 30 minutes

 

 

Ingredients

4 large red peppers
300 ml olive oil
6 garlic cloves thinly sliced or crushed
75 g walnuts or almonds, lightly toasted in frying pan
75 g fresh white breadcrumbs
juice of 2 lemons
2 tsp ground cumin
1 tsp finely chopped red chilli
2 tsp  brown sugar
salt & pepper

Pita Bread Toasted

 

Method

  1. Wash peppers, cut in half longways and remove core and seeds. Place flesh side up in lined oven tray.
  2. Peel garlic and slice. Place 100 ml of olive oil in cup and garlic.
  3. Pour the oil and garlic over pepper halves and place under the grill.
  4. Grill on both sides until lightly blistered and charred.
  5. Remove from oven and cover immediately with tin foil, closing it tightly to keep heat in. Leave for 15 minutes.
  6. 6. Remove tin foil and peel off skin. It should come away easily, if not cover for longer.
  7. Place in blender with grated bread crumbs and the rest of your ingredients.
  8. Pulse until just blended.
  9. Serve in suitable bowl with hot pita bread!

 

 

Masai Mara Dip ©

This is what you are aiming for.

Masai Mara Dip ©

Wash and drain peppers.

Masai Mara Dip ©

Remove the core with a sharp knife and the seeds.

Masai Mara Dip ©

Peel and slice garlic.

Masai Mara Dip ©

Measure a third of the oil into a cup and add garlic.

Masai Mara Dip ©

Place pepper halves on lined baking tray, flesh upwards and drizzle over evenly oil and garlic.

Masai Mara Dip ©

Place under grill and cook until lightly charred.

Masai Mara Dip ©

Turn over and repeat.

Masai Mara Dip ©

Remove from oven and cover tightly with tin foil.

Masai Mara Dip ©

Leave for 15 minutes to sweat.

Masai Mara Dip ©

Boil almond or walnuts in water to remove skin.

Masai Mara Dip ©

Place in saucepan with a little oil to brown.

Masai Mara Dip ©

 

Masai Mara Dip ©

Remove crusts and grate bread on grater.

Masai Mara Dip ©

Squeeze lemon juice.

Masai Mara Dip ©

Remove tin foil from peppers and peel.

Masai Mara Dip ©

Once peeled this is what peppers should look like.

Masai Mara Dip ©

Add the rest of your ingredients.

Masai Mara Dip ©

Place in blender and pulse very little, until just blended.

Masai Mara Dip ©

End result! Serve with hot pita bread!

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