Salsa

Can you tell that I've been entertaining alot lately?



Salsa
makes about 1 1/2 cups

1 XS red onion, minced
2 cloves garlic, crushed
1 red bird's eye chili, minced
250g cherry tomatoes, diced
1 tbsp fresh parsley, finely chopped
20ml/1 tbsp lime juice

Mix all together in a bowl. Season.
Refrigerate, covered, until needed.

Green Olive Tapenade

Easy entertaining!



Green Olive Tapenade
makes about 1/2 cup

1/2 cup green olives, pitted
20ml/1 tbsp olive oil
5ml/1 t lemon juice
1 tbsp parsley, chopped
pinch chili flakes
1 clove garlic
1 t capers

Process all until reaches desired consistency.

Patatas Bravas: Spanish Tapas Dish

A delicious Tapas dish of potatoes in a bite-y tomato sauce. This recipe makes alot of sauce, enough for a good 1kg of potatoes. The sauce keeps in the fridge for a few days so just make enough potatoes for how many you're serving. This sauce is also very chunky, you can process it if you prefer a smoother sauce.



Patatas Bravas

potatoes, peeled & cubed
olive oil
1 L brown onion, diced
1 bay leaf
2-3 red bird's eye chilis, finely chopped
3 cloves garlic, crushed
2 tbsp tomato paste
20ml/1 tbsp soy sauce
400g tin peeled tomatoes
250ml/1 glass white wine


Preheat an oven 230°C/450°F.
Place potatoes in a baking tray.
Coat with oil. Season with salt & pepper.
Roast 30-40 mins or until tender.
In a pan fry onions with bay leaf.
When soft, Add chilis, garlic, tomato paste, soy sauce.
Cook over low heat 10 mins. Stirring often.
Add tomatoes, wine. Bring to boil.
Simmer 10-15 mins.
Tomato flavour shouldn't dominate, it should be slightly sweet.
Take bay leaf out of sauce.
Serve with sauce over the potatoes.

Celeriac Schnitzel à la Jennie

iPhone 'polaroid'

I've never had celeriac or my favourite name, knob celery, before. It just always seemed a bit boring. This recipe however made me completely re-think my views, so I'm linking to it. The only differences I made were to add a few pinches of cayenne pepper and I made my breadcrumbs from a few pieces of stale damper because I can't have yeast.

Jennie's recipe here.

Chocolate Cinnamon Hazelnut Spread

Apologies for the big gap between posts! I've been so busy moving, planning our wedding and just generally being stressed.

This spread is delightfully easy and quick to make. It should keep in the fridge for 3-4 weeks. It's vegan and so very easy to make sugarless.. plus you know what goes in it.



Chocolate Cinnamon Hazelnut Spread
makes about 3/4 cup

1/2-3/4 cup hazelnuts
60ml/3 tbsp neutral vegetable oil
3 tbsp unsweetened cocoa powder
1-2 tbsp sugar or sweetener equiv.
1/2 t vanilla extract
2 t ground cinnamon

Preheat an oven 175°C/350°F.
Line a baking tray.
Place hazelnuts on tray.
Roast 10-15 mins - watch closely.
Let cool for about 20 mins.
Place hazelnuts in a clean tea/dish towel.
Rub vigorously to remove as many skins as possible.
Don't fret if there are still some skins.
Process hazelnuts until their natural oils are released,
you'll notice when as it will start to clump slightly.
Add cocoa, sugar/sweetener, cinnamon, vanilla, oil.
Process until it's your desired consistency.
Place in a jar.
Keep refrigerated.