I like making my own flavoured butter. I shared recipes for Miso butter and also a simple butter spread. I also make garlic butter and herby butter from time to time. I saw somewhere seaweed butter and I wanted to try it. As I forgot where I saw it, I made my own take. It’s obviously an easy recipe, but it’s nice to have the idea. For me, the idea of the seaweed butter looks posh and is a nice option for a dinner party.
I’ve used dried seaweed that aren’t salted. If you are using salted seaweed, don’t add more salt. As for the oil, a good option is vegetable oil, rapeseed or sunflower. Don’t use olive oil because it will change the taste and give it a bitter note.
Zacusca is a traditional Romanian dip that is usually made in Autumn for the Winter. It lasts for a few months in the cupboard. My husband likes this dip a lot and we might buy a jar or two from the International shop we go to. The downside of the shop-bought zacusca jars is that they have too much oil. With the ingredients I used, I ended up with for 4 big jars.
I usually make it from scratch, but as I found ready made smoked aubergines and roasted peppers, I’ve decided to use those and make the dip with them.
These are the jars I’ve used. The smoked aubergines are Turkish and the roasted peppers are Bulgarian, without any vinegar. Don’t use peppers with vinegar for zacusca. To make them yourself is easy, but it takes a bit of time. The aubergines have to roasted in the oven at medium heat, 160C to 180C, flipping them from time to time. When they are ready, the skin is easily removed the flesh of the aubergine is chopped and ready for the zacusca. For the peppers the process is similar, the peppers are roasted in the oven, skin removed and then ready to be chopped and used in the zacusca.
As I said, it’s not complicated as they have to stay a long time in the oven, around 1 hour, so it’s not likely they get get burned. But it takes a long time and if you find a jar of ready made aubergine flesh or roasted peppers, it’s so much easier and hassle free. I imagine there are other brands that make them, these are the ones I was able to buy. I kept the jars and I use them as I like the shape and I think recycling is important.
– 2 jars of smoked aubergines
– 2 jars of roasted peppers
– 750g onions
– 5 spoons of oil
– 900g chopped tomatoes in tomato sauce
This weekend we had the end of season party at the manor house I’m volunteering. We all got together and had a chat about what we did. We also talked about what we are going to do next, there are special activities before Christmas with lots of children from local schools. For this occasion I made these Broccoli Mini Quiche. I only had time to take a couple of pictures of them after I took them out of the oven. Then I rushed to the car with them as I was a bit late. My Broccoli Mini Quiche were a success with the other volunteers and I got plenty of compliments for them. I tried a ginger cake I loved and I’m going to try to make my own version pretty soon.
I wanted to make something a bit lighter, so I’ve used light cheese and I opted for a hot water pastry instead of shortcrust. I had frozen broccoli florets, but fresh broccoli can be used too. I wrote in the recipe for both options.
Ingredients for 20-24 Quiche:
– 330g plain white flour
– 115g butter
– 150ml water
– 175g broccoli
– 150g grated Cheddar lower in fat
– 150g light soft cheese
– 4 eggs
– 1 tsp dried parsley
– 1/2 tsp dried oregano
– 1 tsp dried basil
– white pepper
Deviled Eggs, the way my mother used to make them for me and one of my husband’s favourite starters. I was sure I’ve shared the recipe on my blog, but when I looked yesterday I realized I didn’t. I took pictures of the deviled eggs I made earlier, so I can write the recipe. I like to fill the eggs using a teaspoon and not pipping, as they will look more informal. As it was a special day, I’ve decorated them with fresh parsley and edible flowers.
Ingredients for 14 pieces:
– 8 free-range eggs
– 60g mayonnaise
– 1 tsp mustard
– 1 tsp dried parsley
– white pepper
– sea salt
– Nigella seeds
– fresh parsley and flowers for decor
I buy pea and mint dip quite often, but I have lots of mint in the garden, so today I’ve decided to make my own after reading a few recipes yesterday. It turned out delicious and it’s made with only a handful of ingredients. I will make this dip again, as it takes only a few minutes to make and I can control how much salt and oil I add. A quarter of this dip means you get 1 of your recommended 5 a day. It’s so easy to add a bit of veggies in the diet while making everything taste amazing.
I would recommend using vegetable oil for the dip, rapeseed or sunflower. Olive oil has a strong flavour and I think it wouldn’t compliment the flavour of the peas and the mint.
I used Apple mint, Spearmint and Garden mint, three of the four types of mint I grow in my garden. If you don’t have different types of mint, you can use fresh mint from the supermarket. For 350g peas I’ve used half of the leaves photographed here. I wasn’t sure how much mint I would need. I used the rest to add flavour to a big mug of green tea.
– fresh leaves of Apple mint
– fresh leaves of Spearmint
– fresh leaves of Garden mint
– 350g frozen pois peas
– lemon juice from 1/2 lemon
– 2 spoons of rapeseed oil
– sea salt
– white pepper
My husband and I have a big breakfast each day. As it’s an important meal for us, I thought of new spreads we can enjoy and I came up with this Sweet Potato and Lentil Pate. I made lentil pate before, but it’s the first time I would use sweet potato too. It was a really great idea, as it’s delicious and it’s a nice way to add more veggies. The recipe is naturally vegan, healthy and filling. If you want it for breakfast, as I did, I would recommend preparing it the day before, as it’s yummy cold and you might not have the time to prepare it before going to work.
I love Miso, so I came up with this Miso Butter recipe. I discovered, while doing a little bit of search online, that miso butter is not something I’ve invented, but it’s been in the culinary world for ages. I made butter spread before and I enjoyed it so much that I made it a few times, with salt or herbs. This time I’ve used only butter, but I will make a Miso Butter Spread with a mixture of butter and oils, to see how that is.
The Miso butter has only 2 ingredients and it’s so delicious. Also, it’s a versatile butter, that can be used on toast bread or for other dishes. A bit of Miso butter will make pan-fryed veggies very good. It can also be used to add an extra flavour to soups.