This salsa is a great twist on the traditional tomato or tomatillo salsa. It is very fresh and a great accompaniment to a grilled meat or fish, a dip for tortilla chips or even on a taco. I hope you give this a try!
Ingredients V
1kg of green grapes
1 large handful of coriander (cilantro)
1 small red onion
juice of 1 lime
1 tsp of chilli flakes
1-2 garlic cloves (depending on the size)
2 tbsp of extra virgin olive oil
1/2 tsp of salt
Preparation
- Halve all the grapes and place in a large salad bowl.
- Finely chop the red onion and coriander, add to the bowl.
- Dress with the olive oil, chilli flakes, salt and lime juice.
- Combine well and serve.
- Enjoy!
Ingredients
A large handful of lemon balm or mint (optional, I didn't have any)
zest of 1 lemon
juice of 1/2 lemon
juice of 1/2 lime
2-3 types of melon: watermelon, cantaloupe and/or honeydew melon
Preparation
- Chop the melon into bite-sized cubes.
- Add the lemon zest, lemon juice and the lime juice.
- Combine everything and top with the lemon balm or mint.
- Serve as is or with a nice barbecue as picture below :)
- Enjoy!
Guacamole is just one of those things that everyone should know how to make. Like spaghetti, everyone should know how to cook spaghetti. Guacamole can pretty much go with every savoury thing on the planet. Tacos, fajitas, nachos? Well, duh. But also, eggs in any form, spread on toast or as a sandwich filling, on a hamburger, as a salad dressing. Pretty much in the place of wherever you would have avocado. Except guacamole is obviously on a whole other level than just plain avocado. Okay, enough, just make it.
Ingredients
1 ripe avocado
1/2 -1 lime
1 large tomato
half a red onion
1 medium (heat) chilli
1 small handful of coriander
salt and pepper to taste
Preparation
- Dice the tomatoes and red onion.
- Finely chop the red chilli and combine with the tomatoes and onion.
- Add to a small bowl. Scoop out the avocado with a spoon and add that to the bowl too.
- Using a fork, mush the the avocado together with the tomato, onion and chilli. Stop when you get the desired chunkiness/ smoothness.
- Squeeze over the lime juice and combine. Add more depending on your preference.
- Roughly chop the coriander (including the stems) and lightly combine it with the rest of the guacamole.
- Add salt and pepper to taste.
- Serve and enjoy :)
Approximate preparation time 5 minutes. Serves 4.
I found this recipe in the April BBC GoodFood magazine, and it sound so scrumptious that I had try out myself. I use a lot of their recipes online and they never disappoint. This dish was no exception. If you are looking for a vegetarian dish packed with flavour, this one is it! I tweaked it a little to suit my taste, but feel free to use the original. An added bonus is that it only takes 20 minutes!
Ingredients V
280g of antipasto artichoke hearts, roughly chopped
1 medium sized leek, finely sliced
1 garlic clove, minced
4 tbsp of cream cheese
zest of one lemon, plus one squeeze of juice
250g of spinach and ricotta ravioli
parmesan, to serve
Cooking Time!
- Gently, using a power towel, dab of most of the oil from the artichoke hearts.
- As you are preparing the sauce, cook your ravioli according to packet instructions.
- Heat about 1 tbsp of oil from the artichoke jar, then add the leek and garlic. Saute until the leek is soft.
- Stir in the artichoke, cream cheese and lemon zest.
- Add a squeeze of lemon, a dash of salt and black pepper to taste.
- When the ravioli is done, add it to the pan of sauce and mix well. Be careful as not to break the ravioli!
- Serve up with a sprinkle of parmesan.
- Enjoy!
Serves 2-3. Approximate cooking and prep time: 20 minutes.
