Fig and olive herb paste was a recipe from my sister in a book of culinary musings from good friends. The book was a gift on my hens' day and I have referred to it often over the years. I've changed the paste recipe a little. It's perfect on a cheese plate, served with a sharp cheddar, manchego or goat's cheese. The paste is also a delicious ... Read More
At Amanda’s Table Blog
Winter Caprese Salad with Burrata
Winter caprese salad with burrata is simply a twist on the Italian classic. It's a melange of roasted Roma tomatoes, finely sliced green tomatoes and sweet cherry tomatoes. The salad originates form the island of Capri. The popular belief is that is was made for the Egyptian King Faruk, a gourmand living in exile on the island. He is said to have ... Read More
Pickled Red Onions
Pickled red onions are really easy to make and you don't have to be too fussy about the quantity of the ingredients. Experiment with whatever combination of spices you like, such as mustard seeds, cumin seeds or juniper berries. The leafy fronds of dill or fennel are a favourite of mine. I also like to add some orange rind. Pickled red onions ... Read More
Pea and Mint Puree with Lemon and Ricotta
Pea and mint puree with lemon and ricotta is a beautifully light dip to serve with crudités. I recently served it as an alternative alongside a stronger salsa verde with radish leaves. Frozen peas are such a handy staple to have on hand, don't you think? The eschallot, which is sautéed before cooking with the peas, adds another layer of flavour, ... Read More
Salsa Verde with Radish Leaves
Salsa verde with radish leaves is simply my interpretation of a green sauce of chopped herbs. Many versions exist - think of the British mint sauce, the French sauce verde with chives and tarragon, or the the Argentinian chimichurri with coriander, just to name a few. I bought a bunch of beautiful radishes from my local market this ... Read More
Moroccan Tomato and Lentil Soup
My Moroccan tomato and lentil soup has evolved from a somewhat bland cream of tomato soup I've been making since the kids were little. Cream of tomato is the only soup one of my kids will eat. Therefore, I've started to add a few more ingredients to make it more interesting. Now, this soup is on high rotation on Monday nights when everyone eats at ... Read More
Spiced Bread Ice Cream
Spiced bread ice cream reminds me of long pub lunches with friends in London when I was in my 20s. I remember sitting in a beer garden in the sun, savouring a bowl of the most delicious brown bread ice cream.While reading about all the destinations that will not be available for us to visit for the foreseeable future, I have found myself making ... Read More
Butternut Pumpkin, Parsnip and Carrot Soup
I made a big pot of butternut pumpkin, parsnip and carrot soup in preparation for a family holiday next week. There's no need to be fussy about the quantities here. You can use different vegetables, such as sweet potato, potato, leek, celery, or golden beetroots. I think the apple adds a lovely sweetness to the soup, but you could always add a ... Read More
Mixed Vegetable Pasta Sauce
This mixed vegetable pasta sauce is one that I often make often during the week. It starts with a soffrito base, which is a mixture of slowly cooked onions, carrots and celery. The Italians use soffrito to add flavour to sauces, soups and stews. I like to add a bit of garlic, too. The red capsicum delivers a beautiful sweetness. Serve the mixed ... Read More
Cherry Chocolate Olive Oil Mousse
Cherry chocolate olive oil mousse has the most delicious silky texture. On a trip to Italy in my distant past, I tasted a delicious gelato of cherry, chocolate and olive oil. I thought it would be interesting to combine these ingredients in a mousse. The cherry cuts through the rich chocolate, adding an unexpected tartness, while the olive oil ... Read More