An afternoon spent replenishing all my condiments and dips. This is one of my favourites. Think hummus but with a Moroccan kick. I had this in a restaurant a few years ago and was told it was called Bessara. Made … Continue reading
Time to do a pesto top up! This weeks “1 min to make” pesto is spinach and sunflower seeds.I picked up some beautiful spinach leaves in the market in the Ballincollig market earlier.
Into a blender pop a handful of spinach, a cup of sunflower seeds, 2 cloves of garlic, a generous glug glug glug of olive oil and season to your liking with salt and pep. Blend for 30 seconds or until smooth and delicious. Quantities above will fill two small Kilner jars shown in the photo.
I make this yummy dipping sauce quite often but this time it was a little different as it was for a client for her event so I was excited for all their guests to try it but also apprehensive that it might just be me who thought it was amazing….Thankfully it got a big thumbs up.. yippee and they happily smothered it all over the stuffed rice and seitan rolls.
This sauce is great for marinating too! It tastes like a mixture of Christmas and sitting in a Chinese restaurant and who doesn’t love both these things.
Pop the ingredients below into a pot and bring to a boil, reduce, blend and leave for a few hours to let the flavours merge. This had three hours just relaxing taking in the kitchen views and it made all the difference. This is very much a flavour to your liking sauce so interpret to suit yourself. (Personally I am a chilli addict so would normally spice this baby up)
2 cups of damsons or plums work well too.
Generous squeeze of agave syrup
Splash of apple cider vinegar
Teaspoon of nutmeg, chinese 5 spice, cinnamon, garlic powder (a cross over of cinnamon here as it’s in 5 spice too but I think it’s the key to the warmth here yum)
A tablespoon of ginger paste
A nice pour of soy sauce
Pinch of salt and pepper
Place two punnets of cherry tomatoes, 100 ml of balsamic vinegar, a handful of chilli flakes and 250g of coconut sugar in a pot. Boil, reduce and hand blend to a purée.
Simmer for 2 hours or longer if you can. Cool, pop into jars and try and forget how much sugar is in there ahem ahem….
The tapenade to beat all tapenades…. Delicious mango and olives with a kick of garlic and rocket.
Using you hand blender blitz the following:
A handful of rocket
The flesh of 2 mangos
A cup of green olives
2 cloves of garlic
A pinch of salt and pepper
A generous pour of olive oil
A mini squeeze of agave
The perfect companion for dairy free cheese and yummy crackers or alternatively mix in a little soy cream and add to your favourite pasta.
Simple and tasty and takes less that 5 min to make. Happy days!