Showing posts with label Dressings. Show all posts
Showing posts with label Dressings. Show all posts
I recently received a lovely set of Balsamic Vinegars and Olive Oils from Vom Fass. They came in a lovely wooden box and tied up with a pretty yellow ribbon.
Inside was no less than 8 different varieties, including some very unusal ones.
There is a bottle of Aceto Balsamico Di Modena Maletti Italy. I think this is the one we are most familiar with. I love a good Balsamic vinegar. I could eat it just with a spoon, and often just spritz my salads with that and nothing else. This is one of Vom Fass's most popular choices, and no wonder. It is produced in the proper region of vinegar in Italy, Province of Modena. It has 6% of acidity, the king of the balsam, made only from Trebbiano grape and aged in individual small barrels. The juice is concentrated at a maximum, giving a pure and thick syrup used by all the best chef's for dressings and desserts such as ice creams and fruit salads.
There is also a Grape Balsam Vinegar with Lemon and Ginger, a Star Date BalsamVinegar, a Mango Balsam Vinegar, a Fig and Chili Balsam Vinegar and a Raspberry Balsam Vinegar, all produced in Germany as well as some Hazelnut Oil from France and a White Truffle Extra Virgin Olive Oil from Italy. All presented in a beautiful box. I am going to have aot of fun trying these out over the next couple of weeks, so look for lots of tasty posts.
The first one I have used is the Grape Balsamic Vinegar with Lemon and Ginger. The grape balsamic vinegar is made from white grape juice. This pulpy and highly aromatic juice is then blended with exclusive wine vinegar from the region Champagne-Ardenne to create an incredibly delicious white balsamic vinegar. This one has been infused with the flavours of lemon and ginger.
I had a nice and punchy flavour, not too sharp and almost sweet, with a nice balance of lemon and ginger flavours. I decided to make a salad dressing with some of this. I was in the mood for salad and the Toddster had taken himself off into town.
The chives are coming up in our garden now and so I thought they would go well with the flavours of this vinegar and I decided to do an all green salad, using baby petit pois, thinly sliced cucumbers, chopped baby gem lettuce, spring onions, fresh flat leaf parsley and some really tasty cured green olives that I like.
One might think that the flavour of green olives would not go with lemon and ginger, but they would be completely wrong. This was a fabulous combination and one I will definitely try again. I loved the flavours of this vinegar!
*Chopped Green Salad with a Grape Balsamic Dressing*
Serves 2
a handful of washed and dried flat leaf parsley leaves
1 spring onion, coarsely chopped
Prepare two chilled salad plates as follows: Place on the bottom of each plate, half of the chopped lettuce along with half of the parsley leaves. Top with the chopped celery, then the chopped spring onions. Scatter the peas over top along with the sliced cucumber Sprinkle each with half of the sliced olives and then finally sprinkle with half of the chives.
The Vom Fass Philosphy
"VOM FASS is a Mediterranean way of sampling and savouring premium artisanal products directly from the cask.”
Vom Fass Mission
"The VOM FASS mission is to provide our customers with a Mediterranean way of sampling and savouring the finest, premium quality artisanal products, directly from the cask – with a commitment to uncompromising levels of customer satisfaction.”
Vom Fass has been created to enhance and meet the demands of a 21st century lifestyle, housing a superb selection of exquisite oils and balsamic vinegars, selected wines, liqueurs and a huge choice of exclusive spirits. What makes Vom Fass completely unique is that all their products are sold straight from the cask, which means everythingn can be sampled before purchase.
Carefully sourced from leading producers from the Mediterranean to Austria, Vom Fass has selected it's artisan oils and vinegars for their eherapuetic health properties and as versatile cooking ingredients with real nutritional benefits. Even the more indulgent products in the range have been created to bring something unique to shoe who also really know how to enjoy life.
Vom Fass prides itself on a vast range of high quality style conscious products, stocked by iconic store Selfridges. Wtih an exceptional range of over 70 different glass bottles and hand inscribed labels or personal messages, Vom Fass will always represent a style choice.
For more information check out their web page.
I thoroughly enjoyed this vinegar and can't wait to get stuck into the rest!
Many thanks to Vom Fass!
Saint Patrick's Day is coming up just a week from Monday, and I was recently challenged by Ocado's Irish Shop to take the Saint Patrick's Day Feast Challenge, by coming up with a celebratory 3 course feast for four, for £50 or less. Something which was not only a bit innovative, but also simple and easy enough for loyal Ocado fans to replicate at home.
Initially I had the idea in mind to do a simple vegetable broth soup, with colcannon filled steamed dumplings as a starter, followed by a Boiled Bacon and Cabbage Lasagne for the main, and a dessert using Bailey's Irish Cream. I did test recipes of both the starter and main, but in all truth, I felt they were a bit too stodgy and . . . yes, a bit time consuming and fiddly. So I went back to the drawing board and this is what I came up with. I think my feast embraces some Irish ingredients which are unique to Ireland and delicious, and yet at the same time the menu maintains the simple integrity of what makes a St Patrick's Day Feast . . . well . . . a St Patrick's Day Feast!! (Somehow I don't think Saint Patrick would have quite embraced a Boiled Bacon and Cabbage Lasagne. )
♣♣STARTER♣♣
A St. Patrick's Day Salad of Apple Dressed Pears
with Cashel Blue Toasties
♣♣MAIN COURSE♣♣
An Irish Stew of Beef and Guinness
Irish Colcannon
Whole Wheat Soda Bread and Butter
(Using the bread you didn't need for the starter)
♣♣DESSERT♣♣
Flourless Chocolate Cake
Vanilla Bean Ice Cream
Bailey's Irish Cream Chocolate Sauce
Of course there will be lots of Bailey's leftover for your guests to enjoy over ice after dinner while you just sit around and play the fiddle, sing Irish Songs, Step Dance and talk about Leprechauns and Pots of Gold.
*A St Patrick's Day Salad of
Apple Dressed Pears with Cashel Blue Toasties*
Apple Dressed Pears with Cashel Blue Toasties*
This lovely salad makes the perfect first course with it's lovely green colours for St Patrick's Day. The tart flavour of
the cooking apple shines through in the dressing without being
overpowering and goes very well with the savoury crunch of the toasted
walnuts and the sweetness of the pears. The lovely Cashel blue cheese toasts
are it's crowning glory, and add just that extra special touch.
4 baby gem heads, washed and leaves separated, the larger ones torn into smaller pieces
4 thin slices of Irish Brown Soda Bread
75g of mild cheddar cheese, cut into small cubes (3/4 cup)
75g of Irish cashel blue cheese, cut into small cubes
2 ripe dessert pears
dash of lemon juice
100g of whole walnuts (A scant cup)
DRESSING:
1 cooking apple, peeled, cored and cut into small chunks
1 shallot, peeled and finely chopped
1 tsp liquid honey
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
2 TBS canola or sunflower oil
4 TBS plain flour
1 1/2 pounds of lean stewing steak, trimmed and cut into 1 inch cubes
3 medium onions, peeled and chopped
1 TBS tomato puree
450ml of beef stock (2 cups)
225ml of Guinness (1 cup)
1 TBS raisins, chopped
1/2 tsp caraway seeds
salt and black pepper to taste
2 large carrots, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 medium parsnips, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 small to medium turnips, peeled and cut into 1/2 inch cubes (about 1/2 cup)
a small handful of coarsely chopped fresh flat leaf parsley.
1. Season
the cubes of beef with some salt and pepper and toss with the flour.
Heat half the oil in a heavy based stove top casserole, over medium high
heat. Add half of the beef. Brown well on all sides and then scoop
out to a bowl. Add the remaining oil and the remaining cubes of
beef. Repeat until all of the beef is browned.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Serves: 4
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
For the cake:
225g of semi sweet chocolate, chopped (8 ounces)
113g of dark chocolate, chopped (4 ounces)
225g of butter (1 cup)
255g of caster sugar (1 1/4 cups)
6 large free range eggs, separated
For the Sauce:
60ml of heavy cream
60ml of Bailey's Irish Cream
113g of semi sweet chocolate, chopped
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
*An Irish Stew of Beef and Guinness*
A
hearty stew made with lean cubes of stewing steak, carrots, parnips,
turnips and onions, cooked in a delicious Guinness gravy until
delciously fork tender. Plan ahead as this takes a good 2 1/2 to 3
hours to cook, but then again the best things in life are worth waiting
for. This is delicious served with steamed baby new potatoes, or for St. Patrick's Day delicious mounds of buttery Colcannon.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
*Flourless Chocolate Cake*
served with Vanilla Ice Cream and a Bailey's Chocolate Sauce
You
will want to make the cake for this the day before. It needs several
hours in the refrigerator to set up properly for cutting. (I like to leave it overnight.) It's rich and
delicious. Top with a scoop of really good Vanilla ice cream and a
spoonful of Bailey's Chocolate sauce for the perfect finish.
You will also need a tub of good Vanilla Bean Ice cream
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
5. Make the chocolate sauce just
prior to serving the cake. To make the chocolate sauce, gently heat the
cream, Bailey's and chopped chocolate together in a small saucepan over
low heat, until the chocolate is completely melted and the mixture has
thoroughly amalgamated.
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
I don't always eat hedonistically calorie laden goodies here in my English Kitchen. Sometimes I actually eat healthy stuff.
You know . . . things like fruit and salads . . . full of freshness and vitamins, instead of fat and calories . . .
Waldorf Salad is a classic which combines the perfect balance of sweet, crunchy, nutty and tangy flavours!
You might not think the words "Waldorf Salad" and healthy go together, and most times you would probably be correct.
You might not think the words "Waldorf Salad" and healthy go together, and most times you would probably be correct.
Most times it is cloyingly clogged with tons of mayonnaise . . . as good as it might taste, it's not that good for you to indulge in it very often . . .
Until now that is. This version is light and absolutely as delicious to eat as it is beautiful to look at! I found this recipe in a Donna Hay book, so you know it's going to be good and healthy too.
Until now that is. This version is light and absolutely as delicious to eat as it is beautiful to look at! I found this recipe in a Donna Hay book, so you know it's going to be good and healthy too.
I cannot claim the original credit for it, although I have adapted it somewhat to the ingredients I happened to have in my own kitchen.
I am a great believer in making do with what you have on hand. I switched out the watercress in her recipe for baby gem leaves and salad cress (mustard cress).
I am a great believer in making do with what you have on hand. I switched out the watercress in her recipe for baby gem leaves and salad cress (mustard cress).
I also didn't go to the trouble of dragging out the food processor to make a little salad dressing. I simply mashed everything together with a fork and it worked a charm.
I thought it would be a lot of fun to top the salad with the top of the apple, which is sliced really thinly, instead of being chopped . . . and
I thought it would be a lot of fun to top the salad with the top of the apple, which is sliced really thinly, instead of being chopped . . . and
I toasted the walnuts because . . . well . . . toasting just makes nuts taste better, don't you think?
Altogether it was easy and it was light. It was fresh. It was delicious. It was healthy . . . with crisp apples and toasty nuts, ribbons of celery (de-stringed of course) and
Altogether it was easy and it was light. It was fresh. It was delicious. It was healthy . . . with crisp apples and toasty nuts, ribbons of celery (de-stringed of course) and
a wonderfully light blue cheese dressing. I do hope you will give it a go. I think you'll agree with me. This is fabulous.
This
has a beautiful presentation. By all means if you don't want to
present it like this, feel free to cut the apples into cubes, along with
the celery. This is so pretty though when you do it the other way.
3 ripe Granny Smith apples, washed well
1 firm stalk of celery, washed and de-stringed
(Just use a sharp knife to grab the strings at the ends of the stalk and gently pull,
they will easily pull awa)
100g toasted walnuts, chopped coarsely (1 cup)
1 head of baby gem lettuce, washed and leaves broken into bits
a punnet of salad cress (a large handful)
For the dressing:
75g of good quality whole egg mayonnaise (1/4 cup)
the juice of 1/2 lemon
2 TBS water
1 tsp sugar
fine sea salt and cracked black pepper to taste
100g mild blue cheese, crumbled (1/2 cup)
You
will want all of your elements ready prior to cutting the apples as
they quickly turn brown. Alternately toss them with a tsp of lemon
juice to help prevent this from happening.
First make the
dressing. Mash all of the dressing ingredients together with a fork,
until you have a smooth dressing. Set aside.
Cut the
stalk of celery into thirds and then thinly slice each third into
ribbons. (Now you know why you want it de-stringed) Alternately cut it
into thin slices crosswise. Tear up your baby gems and divide them
between each of four salad plates. Scatter the celery on top. Thinly
slice the apples horizontally. Discard any seeds. Arrange them
decoratively on top of the celery. (Alternatively cut them into
cubes.) Scatter with the toasted walnuts and the cress. Drizzle with
the blue cheese dressing and serve immediately.
*Waldorf Salad*
Serves 4they will easily pull awa)
For the dressing:
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I do the same thing every year. I buy in far too much veg for the holidays and then am left with a surplus which I am trying to use up at the beginning of the new year. It's usually a whole lot, but not a whole lot of anything, if you know what I mean.
When I looked into my vegetable drawer yesterday I saw a whole lot of normal carrots, a couple of white carrots (Yes, I did say white. Apparently that's a variety. I got them in a veg box in December) a few purple carrots (see my last explanation) an acorn squash, a small to medium sized white turnip.a bunch of fresh thyme and a few other odds and sods . . . most not in quantities large enough to cook any one thing, with the exception of the orange carrots.
I peeled and chopped them into large pieces and added a chopped red onion and then I roasted them in a hot oven along with some garlic, a good grinding of black pepper, a few sea salt flakes, some olive oil and a few springs of that fresh thyme . . .
Then . . . I roasted them in that hot oven for about 20 minutes, stirring them now and then . . . until they were all nice and cooked through and beginning to caramelize. There is nothing so tasty as caramelized oven roasted root vegetables . . . and while they were making their magic, I cooked some wheatberries in some vegetable stock until tender . . .
And then . . . I tossed them all together in a bowl . . . the cooked wheatberries and the roasted vegetables and I added a deliciously tangy lemon vinaigrette . . . made with a couple of the lemons from my fruit bowl on the counter . . .
After that I added a few broken up and toasted English Walnuts . . . again leftover from our Christmas Celebrations . . . and a handful of dried cranberries, just for some chewy sweetness and texture . . . and I mixed, them all together, yes I did, and sprinkled some flat leaf parsley over top, leftover again, from Christmas . . . and then . . . do you know what we did???
We ate it. With large lumps of buttered crusty bread and some leftover stilton crumbled over top. And do you know what else???
It was very, very . . . very good.
*Roasted Roots and Wheatberries with a Lemon Vinaigrette*
Serves 6 to 8peeled and cut into 1/2 inch cubes
a small handful of flat leaf parsley, coarsely chopped
60g of dried cherries or dried cranberries, coarely chopped (1/2 cup)
Preheat
the oven to 220*C/425*F. gas mark 7. Toss the diced vegetables on a
baking sheet with about 2 TBS of olive oil, some salt and black pepper
and the sprigs of thyme. Roast in the heated oven, on the bottom rack
for 20 to 25 minutes, stirring them once or twice. They should be
cooked through and beginning to slightly caramelize.
Once cooked, drain the wheat berries and toss them into the dressing, whisking it first. Add the roasted root vegetables, discarding any thyme branches. Stir in the cherries or cranberries and the nuts, if using. Taste and adjust seasoning as necessary. Toss in the parsley and serve.
You may serve this warm or at room temperature. You can make it several days in advance, in which case you should store it in the refrigerator and then bring it to room temperature prior to serving. Do not add the nuts or parsley until just before serving. A bit of feta, blue cheese or stilton crumbled over top makes a nice addition!
Sometimes the nicest things drop through my mailbox, and certain times of the year it gets more exciting than ever. I was especially excited the other day when I opened a box to find this tasty treat inside!
It was a personalized stocking, just for me and filled with lots of little packages . . . but what could they be. Why cheese of course and a very timely arrival as well! As we all know there is nothing tastier or more welcome during the holidays than a deliciously appointed cheeseboard to share with your guests!
I am no stranger to the wonderful cheeses which are produced by Castello Cheese. I often buy their Danish Blue, which is one of my favourites when it comes to blue cheeses. Here is what I found inside all of those lovely little festive packages . . .
Not one, but two packages of their lovely Danish Blue . . the Traditional and the Extra Creamy. A creamy blue cheese, bursting with flavour and thick with blue veins. This has always been my choice when making my homemade Blue Cheese Salad Dressings . . . and an absolute favourite with my Baby Gems Salad.
*Little Gems With a Blue Cheese Dressing*
Serves 4
Printable Recipe
This is one of my favourite salads. Simple ingredients, complex flavours. It all adds up to a truly delicious salad. Just perfect for these warmer days.
2 TBS cider vinegar
2 TBS heavy cream
3 1/2 ounces extra virgin olive oil
2 ounces blue cheese
2 fat little gem lettuces
2 spring onions, thinly sliced on the diagonal
1 TBS sugar
sea salt and freshly ground black pepper to taste
Whisk the vinegar and cream together with a little seasoning. Whisk in the sugar until it dissolves. Gradually whisk in the olive oil. Fold in the cheese.
Wash the lettuces and dry them really well. Cut the lettuces into wedges lengthwise and fan them out on 4 chilled salad plates. Drizzle over the dressing, dividing it equally amongst the salads. Sprinkle evenly with the spring onions. Serve immediately.
*Blue Cheese Salad Dressing*
Makes 10 servings
Printable Recipe
One of my favourite salad dressings is Blue Cheese. You can't get a decent one in the shops and so I prefer to make my own. Marks and Spencer used to do a really good one, but you can't buy it anymore, well, at least not around here anyways! Plan ahead as this tastes better upon sitting overnight.
1 cup good quality Mayonnaise
1 cup sour cream
1/2 to 3/4 cup buttermilk
1/2 tsp ground white pepper
2 TBS grated onion
4-5 drops of Tabasco sauce
1 TBS lemon juice
1 tsp Worcestershire Sauce
1/2 tsp salt
a dash of cayenne pepper
1 clove of garlic, peeled and minced
2 tsp white sugar
6 ounces blue cheese, crumbled
Whisk together the mayonnaise, sour cream and buttermilk, adding as much of the buttermilk as you need to give it a good consistency. You want it to be pourable. Whisk in the remaining ingredients. Mix thoroughly. Cover and chill for 24 hours before serving. You may need to add a bit of regular milk if it is too thick. Taste and adjust seasoning before serving.
Castello Creamy Blue . . . Sharp and salty this blue is perfect with salty nuts, crisp digetives and sweet fruits such as sweet cherries, figs, juicy grapes . . .
Castello Creamy White . . . a cheese which has a wonderfully creamy texture and buttery taste, not unlike that of Brie, but unlike a traditional Brie, it has a consistently soft texture. Oh so good . . .
Included as well a lovely little Castello Pineapple Halo. Filled with alluring chunks of pineapple and chopped papaya and rolled in toasted almonds, this is lucious and almost incredibly impossible to resist, spread upon a crisp cracker, or onto sticks of crisp celery. Delicious!
The Toddster insists that no good cheeseboard would be complete without a nice slab of cheddar, and I would have to agree. Included in my lovely stocking was a nice package of the newest member of the Castello family . . . Tickler Cheddar! This is an award winning extra mature cheddar with a sweet, strong and tangy taste which is bound to impress any cheese connoisseur. With it's distinctive taste and slightly crumbly texture this was the real prize in my stocking! Produced at the Taw Valley creamery, Devon and matured for up to 18 months, this was fabulously tasty and the one I find myself slicing a little sliver off of each time I pass the refrigerator. It's a good-un!
I prepared and served a lot of cheeseboards during my stint as a personal Chef down South. Every dinner party ended with a delicious cheeseboard after their dessert. Here is what I learned through my experiences and my top tips for you to have the best cheese board ever.
1. Make sure your board includes a nice variety of cheeses. A good cheddar is a must, as is something creamy for spreading . . . a nice blue, something fruity, something sharp, something smelly and covered in ash for interest. Just don't over do it. Three or four different cheeses is a perfect balance.
2. Allow all of your cheeses to come to room temperature before serving. This helps to bring out the very best of their flavours.
3. A bit of fruit is always welcome . . . quartered figs and sliced crisp apples and ripe pears, sweet grapes in more than one colour. (Be sure not to forget your grape scissors to your guests can clip off their own little clusters.)
4. Something salty . . . smoked almonds, roasted cashews, toasted walnut halves . . . all great.
5. Something different to jazz things up . . . crystalized ginger, some honey comb, pickled walnuts.
6. A nice variety of crisp breads and crackers. There are so many nice ones out there today to choose from. Don't forget the Digestives either . . . these are usually the ones which disappear the fastest! You can get then in finger shapes, which are a really good size and not as crumbly as the big round ones.
7. Have fun!
Many thanks to Castello Cheese for sending me this lovely assortment of cheeses in it's fun stocking! To find out more about them and see their whole range and to find out more about stockists, be sure to check out the Castello Home Page.
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