As promised a recipe or three that I’ve had stored in my mind (and notes on my phone) for a while now. I really should get a recipe book to write down all these things. There’s something about paper and handwriting I like, seeing as all is digital these days. How old do I sound, like my mum. Sorry mum. But it’s true, nothing beats a piece of paper and a pen.
These recipes are perfect for the summer days which we all long for. Great accompaniments to our love of BBQ’s. A pineapple Salsa – inspired by a dish from my favourite Thai restaurant, an aubergine dip – made by my mother, and beetroot hummus – which to tell you the truth was a bit of an experiment. They are quick, require little skill, equipments and ingredients but will jazz up your barbecues a treat.
This salsa reminds me of one of my favourite dishes from a local thai restaurant. It is a pineapple, chicken and prawn salad served in the pineapple. This was my take on this, so would be perfect with chicken, or prawns or served over a simple salad.
1/2 Ripe & Juicy Pineapple
1 Red Chilli
Small Handful of Mint Leaves
Zest and Juice of 1 Lime
1tbsp caster sugar (or to taste)
Handful of Cashew Nuts, chopped and toasted
1 Simple peel, and chop the pineapple into small chunks. Finely chop the mint leaves. Finely dice the chilli.
2 Add the pineapple, mint, lime and cashew nuts into a bowl. Add chilli to taste depending on how hot you like it and add the sugar to taste. The sugar removes the sharpness. It helps to leave the salsa to marinate for around half an hour or more to let the flavours infuse.
3 Place in your serving dish, and sprinkle with more nuts, chilli and mint.
This was a bit of an experiment to tell the truth, I love beetroot, and love hummus but was bored of the plain hummus I tend to have quite often. This dip has quite an earthy taste, one which not everyone may like. It is perfect with fish such as mackerel, or simply served with some seedy crisp breads.
380g Tin/Carton of Chickpeas, drained and rinsed
2tbsp Lemon Juice
1tbsp Horseradish sauce
2 Large beetroots cooked and peeled and roughly chopped
1 Place all the ingredients in a food processor and blitz until as smooth as you like it. Season to taste, and add more lemon/horseradish dependent on how you like it! Simple!
This was something my mum whipped up with a left over aubergine knocking about in the fridge. Super tasty and perfect served with warm flatbreads as a little appetiser.
Tbsp cream cheese or total greek yoghurt
Juice and Zest of a small Lemon
1 Cut the aubergine in half lengthways, and drizzle with a little oil, roast in the oven at 200c for about 40 minutes until soft. Turn off the oven and leave to cool.
2 Scoop out the flesh and blend in a processor with the remaining ingredients. Season with salt and pepper to taste.
3 Serve with some warm flatbreads, and some other chargrilled vegetables.
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