Whipped Feta And Pomegranate Dip

Whipped Feta And Pomegranate Dip

Creamy whipped feta served on crunchy chicory leaves.

Ingredients:

100g strained Greek Yogurt
200g Feta
60g walnuts, roughly chopped
1 tablespoons honey
1/4 teaspoon salt flakes
2 cups red chicory
Seeds of extra large pomegranate
1 1/4 small mint leaves picked

Directions:

Pulse the yogurt and cheese in a food processor until smooth.  Cover and chill until needed.

Line  baking tray with parchment paper.  Heat a large non-stick frying pan over a medium heat.  Add the walnuts and toast for 2 to 3 minutes.   until fragrant.  Stir in the honey and salt, then cook for another 1 to 2 minutes until evenly coated.  Tip onto the lined tray and quickly separate in small clusters.  Leave to cool for at least 30 minutes.

Trim the bases of the chicory and separate the leaves.  Put the whipped feta in a serving bowl and scatter over the nut clusters, pomegranate seeds and mint leaves.  Serve with the chickory for scooping.

Classic Vinaigrette

Classic Vinaigrette

Use a cruet with fitting stopper or a jar with a lid.  Refrigerate up to 4 days or freeze up to one month. 
Ingredients:
5 ounces extra virgin olive oil. 100 ml

3 tablespoon red wine 

2 teaspoons Dijon mustard

1/2 teaspoon clear honey

1/2 teaspoon salt flakes

Plenty.fresh ground black pepper

Directions:

Using a balloon whisk, continue whisk ingredients together until the dressing is emulsified.  Makes 3/4 cup.

Banana Bread Blondies

Banana Bread Brownies

Brownies Streaked With Chocolate and the Delightful Flavor of Banana.

Ingredients:
3/4 cup (170g) mashed banana (about 1 1/2 large, very ripe bananas)
2/3 cup (134g) granulated sugar
1/4 cup (54g) light brown sugar or dark brown sugar, packed
6 tablespoons (85g) unsalted butter or refined coconut oil
1 large egg yolk
2 teaspoons Pure Vanilla Extract
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 1/4 cups (150g) All-Purpose Flour
1/4 cup (28g) chopped walnuts or pecans, toasted; optional
1/4 cup (43g) semisweet chocolate or mini chocolate chips
flaky sea salt, for sprinkling; optional

Directions:
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" square pan, then line it with a parchment sling.

In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a flexible spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it’s removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after about 1 second. This will take about 4 to 8 minutes of cooking, depending on the ripeness of the bananas.

Remove the pot from the heat, let cool for about 5 minutes, then add the butter, yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour with a flexible spatula until only a few dry streaks remain. Let the batter cool for about 5 minutes, then work quickly to stir in the nuts and chocolate (the chocolate will melt slightly). 

Transfer the thick, soft batter to the prepared pan and spread into an even layer (if the batter feels too thick to spread, use damp hands or a lightly greased offset spatula). Sprinkle with flaky salt if desired.

Bake for 20 to 22 minutes, until the bars are set in the center and a toothpick comes out with no raw batter. Let cool completely in the pan (at least 2 hours) before transferring to a cutting board to slice and serve.

Store the banana bread bars in an airtight container at room temperature for up to 4 days. Freeze, well wrapped, for longer storage.

Tips from our Bakers, Bananas that have been frozen and defrosted work well in this recipe. Drain any excess liquid before adding them to the saucepan.

Salmon Burger With Lemon And Dill Sauce

Salmon Burger With Lemon And Dill Sauce

Dill is everywhere! Swedish gravadlax, Persian dill rice. and Ukrainian dill pickled cucumbers. Whether fresh or dried it is a big strong flavor, so you don't need to hold back. The burgers freeze well uncooked but totally defrost in refrigerator before cooking.

Ingredients: 

1 pound Salmon filet
4 teaspoons panko crumbs
1 medium egg, beaten
1 teaspoon sea salt flakes
1 garlic clove, finely grated

1/2 lemon, juiced

1 teaspoon Dijon mustard

5/8 ounce or 20 gram pkg fresh dill, stems removed or use dried dill to taste (reserve 1 tablespoon heaping fresh or 1 teaspoon dried dill weed for the sauce. 

1 tablespoon vegetable oil, for frying

4 brioche burger bun, to serve

4 leaves lettuce to serve

Lemon And Dill Sauce

1/3 cup mayonnaise

1 clove garlic, finely grated

1 heaped  tablespoon dill, finely chopped 

1/2 lemon, juiced

1/2 teaspoon Dijon mustard

2 Tablespoons cocktail gherkins, finely diced1/4 small onion diced

1/2 teaspoon sugar

Directions:

Remove the skin from the salmon.  Lay the filet skin-side down.  Using a sharp knife hold parallel to the board, cut as close to the skin as possible to remove the skin starting at the tail-end.

Place the salmon filet in a large bowl, Add the bread crumbs, egg, salt, garlic, lemon juice, and mustard.  Mix everything to combine thoroughly.

Wet your hands and shape into four equal sized patties.  Place on a platter, cover and refrigerate for 20 minutes to chill.    

Heat oil in a large frying pan over medium heat.  Fry the burgers about 4 minutes on each side or until piping hot and heated through, golden and slightly crisp.   Meanwhile make the sauce.  Mix all the ingredients together and season to taste with salt flakes and   freshly ground black pepper.       

Split your bun and toast.  Generously spread the bottom half with the sauce and add the lettuce leaf and top with salmon burger.  The burgers freeze well, (defrost thoroughly in the refrigerator before cooking)    The sauce will be fine for 2 days.