The recipe sharer
A fabulous and easy recipe from Food Blog, “Hungry happens”
Serves 4
1/3 cup Greek olive oil
2 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano finely chopped
3/4 cup green olives, finely chopped
2 oz feta cheese, finely crumbled
1 clove garlic, minced
1/2 large lemon, zested + juiced
2 tsp honey
Combine all ingredients in a shallow rimmed plate. If it needs more olive oil, add more.
Enjoy this with crusty bread, crackers or veggie sticks.
I found this recipe while watching a YouTube video of Hillside Farm in Pennsylvania, home of Ruth McKeaney. Oh my, what an idyllic home and garden. Her recipes and laid back approach to entertaining are wonderful.
This recipe produces the lightest, most delicious and moist cornbread I have ever had. Also, I prepped this the day before and put it in the fridge overnight before baking it.
“I like it a little sweet and very moist. You’ll never have to eat dry, crumbly cornbread again after making this recipe. For added deliciousness, I melt half a stick of butter and drizzle it over the freshly baked bread. Serve with ribs, chili, or pulled pork. For my family and friends, a BBQ is not the same without it.”
4 cups Bisquick
1 cup cornmeal
1 cup sugar
2 tbsp baking powder
2 cups whole milk
4 large eggs
2 sticks melted butter, plus another 3/4 stick melted butter for drizzling over top.
Preheat oven to 350°F.
Thoroughly mix the Bisquick, cornmeal, sugar, and baking powder together.
Add in the milk, eggs, and butter and stir to combine.
Pour into a greased 9×13-inch baking pan.
Bake for 40 minutes until golden brown.
Drizzle remaining melted butter over top.
PRO-TIP:
For added sweetness, mix honey into the drizzling butter.
Perfect for entertaining on a hot Summer’s day
2 cups Tequila
1 cup fresh lime
¼ cup Triple Sec or Simple Syrup
1 pinch Kosher sat
1 cup water
Combine all the ingredients in the ice cream maker.
Spin until the mixture is slushy and holds it’s shape.
Scoop into glasses with a ladle and serve.
Recipe by Rachel Conners
Total time: 30 MINUTES
Yield: 30 ROUNDS 1X
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.
1¾ cups all-purpose flour
¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
1 teaspoon coarse kosher salt
1 small garlic clove, minced
2 tablespoons fresh rosemary, minced
2 tablespoons milk
1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)
Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
Recipe from food blog, “Cookie and Kate”
Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos, used as a dip for tortilla chips, shrimp and as a sauce for roast chicken, french fries, fish, beef… absolutely anything!!
Yield: 1 ¼ cups, but can be easily doubled or trebled
½ cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 ½ medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
1 green onion, chopped
2 cloves garlic, roughly chopped
⅓ cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
¼ teaspoon fine sea salt
In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust if necessary.
This sauce is intentionally bold and spicy and I usually think it’s just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again.
If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde keeps well in the refrigerator, covered, for about 1 week.
NOTES
MAKE IT DAIRY FREE: Simply omit the Parmesan. To temper the flavor a bit, drizzle in 1 to 2 tablespoons olive oil while running the food processor.
MAKE IT VEGAN: I think you could replace the mayonnaise with equal parts vegan sour cream, and omit the cheese.
Yum!
With the kumquats looking large, plump and juicy in our garden, it’s time to make the best chutney I’ve ever had.
Makes about 8 to 9 pints
5 cups thinly sliced (lengthways) kumquats, seeds removed. (Rinse the kumquats in hot water first)
1 1/2 cups granulated sugar
6 cups dark brown sugar, packed (there are 3 cups per box)
1 cup water
1 1/2 cups white vinegar
1 cup raisins
2 lbs rhubarb, cut into 1 inch pieces
2 cups celery, peeled and chopped (approx 1 head per cup)
2 large onions, chopped
2 large green bell peppers, chopped
8 large cloves garlic, crushed
2/3 cup slivered citron
2 large oranges, juice and grated peel only
2 cups peeled and finely chopped fresh ginger
1 tbsp Worcester sauce
2 tsp salt
2 heaped tsp curry powder
2 heaped tsp ground allspice
2 tsp heaped ground cinnamon
Optional
2 tsp ground ginger
2 tsp ground black pepper
1/2 tsp cayenne pepper
FIRSTLY
Before anything else, put everything you will need into the dishwasher on “heavy wash” or the hottest wash. (jars, lids, ladle etc)
If the cycle finishes before you’re ready to put the chutney in the jars, leave the dishwasher door closed to keep them sterilized.
THEN
Rinse the kumquats in hot water. Slice them lengthways and remove the seeds.
Place in a large, heavy saucepan with the sugars and water. Mix well and simmer slowly, uncovered for 30 minutes.
Measure out all the other ingredients except the black pepper, ground ginger and cayenne pepper, and add them all to the saucepan after the 30 minutes.
Mix well and simmer slowly, uncovered until the mixture is dark in color a, about 4-5 hours, stirring occasionally.
Taste and add the ground ginger, black pepper and cayenne pepper, if needed.
Pour into the sterilized jars and seal immediately.
Recipe from food blog, “Olive & Mango”
What to eat tomato confit with:
Swirled through pasta, risotto or polenta
Load them up on toasted bread/crostini spread with creamy ricotta, creamy whipped feta or cream cheese
Dress herby yoghurt with them or creamy hummus
As a side or topping to grilled meat, chicken or fish.
Perfect on your mezze platters
The flavorful oil from the confit can be used to drizzle over meat or even cook or sauté veggies in or even eggs and shrimp. As you can see the options are endless.
Servings: 2-3 cups
2½ lbs cherry tomatoes
1 head of garlic, sliced in half horizontally
1&1/2 teaspoons finely grated lemon zest (optional but adds a really nice flavor to the confit)
1 cup extra virgin olive oil, plus more if needed
Salt and pepper to taste
Handful of Fresh herbs of choice.
Preheat oven to 250°F.
Place cherry tomatoes in a single layer in baking dish. Nestle the garlic between the tomatoes.
Pour olive oil into the dish, so it comes about halfway up the sides of the tomatoes. Season generously with salt and pepper, and the lemon zest and add the fresh herbs to the baking dish.
Bake, uncovered, for 1-½ to 2 hours (cooking time will depend on the size of the cherry tomatoes). Don’t cook the tomatoes until they’ve fully bursted; they should be soft, but not falling apart.
Cool tomatoes in the pan until they are room temperature, then place in airtight containers or jars. Pour enough of the cooking oil over the tomatoes to submerge them. Enjoy!
Recipe Notes
Storage
Tomato confit can be stored in a sealed container refrigerated for up to 1-2 weeks weeks. Store the tomatoes in a jar covered with the olive oil. If you have leftover olive oil you can also store it in the refrigerator and use it in cooking or salad dressings.
Freezing
It can be frozen in freezer proof containers for up to 3 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving
This starter contains crumbled feta, chopped olives, pines nuts and dates. The preserved lemon cuts through the rich creamy taste.
5 fresh Medjool dates, pitted, chopped
1/3 cup mixed olives, pitted, drained, chopped
1/3 cup pine nuts, toasted
200g feta cheese, crumbled
1 tbsp fresh flat-leaf parsley leaves, finely chopped, plus extra to serve
2 tsp preserved lemon rind, finely chopped, plus extra wedges to serve
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
Crusty bread, toasted, to serve
Vegetables, chopped, to serve
Set aside 1 tablespoon each of the chopped dates, olives and pine nuts.
Place feta, parsley, preserved lemon, oil and the remaining dates, olives and pine nuts in a medium bowl. Season with pepper. Stir to combine. Transfer to a serving plate.
Drizzle dip with honey. Top with reserved dates, olives, pine nuts, extra preserved lemon and extra parsley.
Serve with toasted crusty bread and chopped vegetables.
This sweet, fruity loaf is perfect with the tangy bite of blue cheese.
Recipe from Alison Adams of “Taste” magazine
100g dried figs
1 cup red wine
1 pinch ground cinnamon
1 pinch allspice
1/2 cup walnuts, toasted
Icing (confectioner’s) sugar, to serve
Blue cheese, to serve
Crackers, to serve
Chop the figs and place in a small saucepan with the red wine, ground cinnamon and allspice. Simmer over low heat for 5 minutes. Set aside for 1 hour to macerate. Drain well.
Place in a food processor. Process until smooth. Add the toasted walnuts. Process until coarsely chopped.
Sprinkle a piece of baking paper with icing sugar. Place the fig mixture in the middle of the paper and roll. Wrap in plastic wrap and seal.
Store in the fridge for 1 hour or until set. Serve with blue cheese and crackers
This is a wonderful alternative to Parmesan cheese and the hemp hearts amp up the protein, omega-3 and omega-6 fats, fiber, magnesium and iron.
Yields 1 cup
1/2 cup hemp hearts
1/2 cup nutritional yeast
1 tsp sea salt, crushed
1/8 tsp granulated garlic
Zest of 1 medium lemon
Shake all the ingredients together in a sealed container such as a mason jar until well combined.
Use anywhere you would use parmesan cheese