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RECIPES — Vegetarian

GAZPACHO - SERVES 6-8

Posted by Susie Taylor on

GAZPACHO - SERVES 6-8

 This recipe was sent to me by my divine friend Lucy, and comes from a book written by her step sister - The Real Taste of Spain by Jenny Chandler - I have now ordered the book for myself as it looks divine Ingredients - 3 slices white country bread, 900g/2lbs VERY RIPE tomatoes peeled, deseeded and chopped, 1 medium cucumber peeled and roughly chopped, 3 red peppers deseeded and roughly chopped, 2 garlic cloves roughly chopped, 2 spring onions sliced (optional), 100ml extra virgin olive oil, salt, 1-2 tbsp sherry vinegar to taste (you could use Fino White Balsamic here) To garnish...

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ROASTED PEPPER AND COURGETTE SALAD

Posted by Susie Taylor on

ROASTED PEPPER AND COURGETTE SALAD

Serves 4 as a side dish  2 red peppers, 2 courgettes, 1 red onion, Fino olive oil, salt and freshly ground pepper, pine nuts, lemon zest, fresh thyme, Fino white balsamic Cut the vegetables into wedges and place in a roasting tray - drizzle with Fino olive oil and season with salt and pepper - place in the oven at 180C for 30 mins until softened and slightly browned - transfer to a serving bowl, sprinkle with pine nuts (dry fried), lemon zest and fresh thyme and then drizzle with Fino white balsamic - yum!

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REALLY TASTY OLIVE OIL DIP

Posted by Susie Taylor on

REALLY TASTY OLIVE OIL DIP

1 clove garlic, 1 tbsp capers, 1/2 tsp dried oregano, 2tsp fresh rosemary, 2 tsps fresh thyme, 2 tbsp grated parmesan, pinch sea salt, ground pepper, chilli flakes (if you want heat), 50ml EV olive oil Finely chop the garlic and capers and add into a bowl with the chopped herbs and parmesan. Mix together and season to taste. Place the herby mixture in a dish and drizzle over the olive oil. Serve with warm crusty bread.

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ROASTED AUBERGINE WITH OREGANO

Posted by Susie Taylor on

ROASTED AUBERGINE WITH OREGANO

This is a take on the Ottolenghi recipe from his book "Simple" but using Fino White Balsamic in place of white wine vinegar 4 medium aubergine, 100ml Fino Olive Oil, 1tbsp Fino White Balsamic, 1 clove garlic crushed, 1 tbsp oregano leaves, 5g parsley roughly chopped, salt and freshly ground black pepper Preheat oven to 220C. Slice the aubergine into discs and spread out in a single layer on a lined baking tray - brush with Fino Olive Oil on both sides and sprinkle with salt. Bake in the oven for 35 mins until golden. Remove from oven and cool. In a small...

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WILD GARLIC PESTO

Posted by Susie Taylor on

WILD GARLIC PESTO

Large bunch wild garlic leaves (washed), 60g toasted pine nuts, 60g grated parmesan, 150ml olive oil, dash lemon juice, salt, freshly ground black pepper Finally we found wild garlic! Yippee! So today Ben has made this yummy wild garlic pesto and we had pesto pasta for lunch - such fantastic comfort food. This is how to make it. Put all the ingredients except the olive oil in to the whizzer and whizz for a minute or two. Then gradually add the olive oil until blended - enjoy! It will keep in a jar in the fridge for at least a week....

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