Smoked Salmon Dip ©
A lovely Smoked Salmon Dip!
Easy
4-6 Persons
Preparation Time : 10 minutes.
Ingredients
100 g smoked salmon
200 g Philadelphia Cream Cheese
Large bunch chopped fresh fennel
1 spring onion finely chopped
1/2 tsp Turmeric
A dash of Tabasco
Zest and juice of lime
Salt and freshly ground pepper to taste
Method
- Place chopped salmon and the rest of the ingredients in a bowl and lightly mix with a fork.
- Serve with hot pita bread.
This is what you are aiming for.
Gather together ingredients.
Finely chop smoked salmon and spring onion and fresh fennel. Place in bowl and finely grate lime zest and then add juice.
Add cream cheese and season.
Final result. Serve with hot pita bread.
This is a really lovely salad and all credits go to D who made this lovely salad for us at Easter!
Easy
Preparation Time 15 mins
Serves 4 Persons
Ingredients
1/2 kilo of Cherry Tomatoes
Bunch of fresh mint and fennel
2 tsp salt
Freshly ground black pepper
1 tsp Ekma or mild Mustard
3 tbs Pomegranate Balsamic Cream Vinegar
6 tbs Greek Virgin Olive oil
To Decorate :
Edible flowers, for example Nasturtiums
Method
- Choose nice red ripe tomatoes. Keep them out of the fridge two days to fully mature.
- Collect all your ingredients together before starting.
- Wash tomatoes and herbs in salted water.
- Make up dressing.
- Mix all ingredients together.
- Cover and leave to marinade in fridge for 1/2 an hour.
- Decorate with flowers and serve.
This is what you are aiming for.
Gather all your ingredients together, before starting to cook.
Wash herbs in salted water.
Tomatoes should have a nice colour and be firm.
These are the ingredients for your vinaigrette.
Cut tomatoes in half long ways with a serrated knife.
Assemble in bowl.
Chop herbs with sharp knife.
Make up dressing. Tomatoes always need quite a lot of salt……
Mix.
Add Cream of Pomegranate Balsamic Vinegar.
Pour over dressing. Leave to marinade 1/2 hour in refrigerator if time allows.
Decorate with edible flowers and serve. Enjoy!
Nothing Like Strawberries!
Easy
Ingredients
1 punnet strawberries
2 cartons Greek “Fage ” yogurt
3-6 tbs brown sugar
1 lime zest
1 finger tip size piece fresh ginger
2 tbs fresh Lemon Verbena
3 tbs cream optional
Maple syrup to pour on when serving
Method
1. Wash strawberries and drain.
2. Thinly slice into suitable decorative bowl to form a layer.
3. Finely grate lime, sprinkle with brown sugar and finely grate a little ginger, using a Microplane grater.
4.Cover with yogurt and continue the layers to three quarters fill bowl.
5. Decorate with thin slices of strawberries, small pieces of lime and a sprig of fresh lemon Verbena.
6. Place in refrigerator to thoroughly chill until ready to serve.
7. Serve with additional sugar or maple syrup.
This is what you are aiming for.
- Gather your ingredients together.
2. Start by slicing a layer of strawberries into serving bowl. Finely grate over strawberries lime and ginger using a Microplane. Sprinkle with brown sugar.
The sugar will melt…..
3. Dilute yogurt with a little cream.
4. Spread a layer of yogurt over strawberries and continue the layering process three quarters up bowl.
Garnish with strawberry slices, lime and lemon verbena. Cover with cling film and thoroughly chill in refrigerator, at least two hours or over night.
Final result!
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