Tomato Carpaccio with Spring Onion and Ginger Salsa

This beautiful salad is one of Ottolenghi’s simplest dishes. Appropriately, it is from his book Simple. You can make it in just over 5 minutes – perfect for a weekday evening, and spectacular at a weekend BBQ, picnic or lunch.

The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – as well as the best sherry vinegar you can afford.

The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.

As I mentioned, this is an Ottolenghi dish from Simple – note that we feel free to substitute ingredients that are not readily available in our local area. If you want to check his original recipe, see his books and Guardian column.

Similar recipes include Tomato Salad with Ginger and Lime, Tomato Salad with Parsley Oil, and Tomato and Roasted Lemon Salad.

Browse all of our Tomato Salads, and all of our Ottolenghi dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.

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Sweet Potato Mash with Herb and Lime Salsa

Sometimes in Summer when the days are long and frightfully hot we love to eat mezze style – a pile of pitta bread and little dishes of things. Some feta, for example, halved tiny tomatoes with a cream dressing, some hummus, a plate of exquisite chickpeas. And some dips and purees. Today it is a sweet potato mash – this beautiful dish is made from roasted sweet potatoes and is topped with a salsa of lime zest, herbs and garlic. Truly it is divine.

The recipe comes from Ottolenghi’s Simple, and simple it is. Actually tonight I had some left over roasted sweet potato so it came together in not much more than 5 minutes. Yet the flavours of the tart salsa with the sweetness of the vegetable make this a memorable dish. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

The mash or spread works as a snack, mezze dish, starter and as a side. It is hardly any effort at all. The result is rich and punchy. After scooping out the flesh for this dish, save the skins and lightly roast them in the oven for a crisp-like snack. Brush them lightly with olive oil, roast for about 8 mins in a 200 – 220C oven and sprinkle with salt.

Similar dishes include Red Capsicum and Feta Dip, Moroccan Carrot Dip, Walnut and Pomegranate Dip, and Capsicum, Feta and Pistachio Dip.

Why not browse all of our Dips and our Sweet Potato recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.

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Avocado with Sour Cream and a Tomato-Chilli Salsa

In avocado season they pile our fruit bowl high – we are such lovers of them. Honestly we can eat them straight out of their shell. In Summer we make cold avocado soups, all year round we mash and spread them, and they pile into our seasonal salads.

Our snack today is a guacamole type mix with a spicy tomato salsa on the side, and some thick sour cream. We have some great bread from the local baker, and we crisped it in an oven that was still hot from roasting brussels sprouts! It is better than fresh bread for this mix, but you can also toast or grill the bread, or use crackers or corn chips. Whatever floats your boat.

Similar recipes include Guacamole, Avocado and Broad Bean Mash, Avocado Salsa with Deep Fried Tortilla Crisps, and Grilled Green Tomatoes Tostadas with Black Beans, Avocado and Coriander Leaves.

Browse all of our Avocado dishes and all of our Snacks and Spreads.  Or explore our Mid Autumn recipes.

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Tomato Crème Fraîche Pasta Sauce (and Dip, Sauce and Salad Dressing)

Years ago, around 1998, I made a spur of the moment dish that turned out to be a winner.  It came together on a Spring evening while hunting around for something to serve with dinner. It is amazing!

The sauce for this dish takes about 3 minutes to prepare and 3 minutes to make – less time than it takes to cook your pasta. It is a dish that has multiple uses and you will love it for its simplicity, clean fresh taste, and versatility. You can even make your own Crème Fraîche.

I rarely use the microwave except for defrosting items from the freezer. You too? Yet this dish is so non-fiddly if it is made in the microwave I am loathed to change the method. 1 dish only – no oil, no sauteing, no mess. We need more such dishes!

Similar recipes include Avocado Salsa, Green Tomato Salsa, and Salsa Verde.

Browse all of our Salsa recipes and all of our Tomato dishes. Or explore our Late Summer recipes.

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Chinese Cold Cucumber | Chinese Flavoured Quick Pickle

Soy dressings are not something that I grew up with, my family being unadventurous food-wise, and county folk to boot. Integrating different ingredients into the daily routine was something that happened rarely, although I do remember my Mother being obsessed with Peppermint Essence. All our desserts tasted like toothpaste for months.

But soy dressings DO feature in our household, having inherited a foodie adventurous gene from somewhere in my line of ancestors. This salad, definitely Chinese, dresses finely chopped cucumber in soy, sesame, and rice vinegar. Use a white vinegar if you don’t have rice vinegar.

Similar recipes include Cucumber Salad with Capers, Translucent Cucumber Salad, and Asian Pickled Cucumber and Tofu Salad.

Or browse all of our Cucumber Salads, and all of our Cucumber recipes. All of our Chinese dishes are here. Or explore our Late Summer collection of dishes.

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Avocado Salsa with Deep Fried Tortilla Crisps

Avocado has been so popular for the past decade that it is almost passé. But here we love the out of favour but full of flavour recipes, so in the dying moments of the avocado obsession, we bring you a keeper recipe – avocado salsa with the flavours of lemon, chilli, tomato and coriander. Enjoy!

There are oodles of ways to use this salsa – on toast, with corn chips, to top a lentil salad, for example. We have included 2 ways – serve as a snack or appetiser with fried tortilla crisps, or atop a salad of new potatoes.

Similar recipes include Guacamole, Avocado with Tomato-Chilli Salsa, Walnut and Pomegranate Dip, Cold Avocado Soup, Avocado Smash, and Pomelo, Ruby Grapefruit and Avocado Salad.

Browse all of our Avocado recipes, and all of our Dips. Or be inspired by our Mid Spring recipes.

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Cucumber and Apple Salad or Salsa

Salsas are supposed to be sauce-like, even though they might be chunky. Ingredients are chopped small, there might be some liquid involved, and a salsa is generally eaten poured or spooned over another dish. However, in parts of the world away from Mexico and the US, the term salsa is liberally used for salads that consist of some finely chopped fruit or raw vegetables with, commonly, onion, garlic, lime juice, chilli and coriander. Gradually even those composition rules are being relaxed.

So this salad can be called a salsa, having spring onion, coriander, lime and garlic, but perhaps it is a little too chunky. And it has olive oil with the lime juice. So, to be on the safe side, we have kept the salad label. You can call it whatever you wish, and chop it more finely if you prefer.

The recipe combines crispy apple with fresh cucumber. It is crisp and cooling. You can remove the seeds from the cucumber, should you wish to, but I can never see the sense in doing this. There is a cooling sweetness to the seed area which I enjoy in Summer.

This dish is especially good with Falafel and Baked Beans.

This is an Ottolenghi dish and in fact it is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. This dish is from his Guardian column. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Avocado Salsa, Apple and Celery Salad with Miso-Seed Dressing, Green Tomato and Pineapple Salsa, Beetroot Salsa with Yoghurt, and Green Guava Salsa.

Browse all of our Salsas and our many Salads. Our Apple Salads are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

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Green Tomato and Pineapple Salsa

Is this a salad, salsa or relish? I am not sure, but this dish has to be made as it is delicious. There is something about green tomatoes that is addictive.

I am lucky that my green grocer has green tomatoes, and also we have some (not many this year) from our vegetable garden. Failing this, talk to your green grocer and see whether he can get some in for you.

The crunch of the tomatoes with the sweetness of the pineapple and the freshness of the herbs is so Summery! Think hot days, and picnics in the park. Perfect. It is also wonderful as an accompaniment in sandwiches and wraps.

Similar recipes include

Browse all of our Green Tomato dishes and our Pineapple recipes. Our Salsas are here and Relishes here. Or explore our Mid Summer recipes.

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Beetroot Salsa with Yoghurt

The first beetroot from the new garden had me looking for a simple yet dynamic way to treat them. This tangy salad has the wonderful flavours of cumin and coriander, and has yoghurt rippled into the salad. Treat it like a salsa, as a side to your main dish or curry. Summery and special, I love this fusion of east and west flavours.

You might also enjoy Smoked Beetroot with Yoghurt and Caramelised Nuts, Simple Beetroot Soup, Slightly Pickled Beetroot Salad with Mustard, Beetroot, Orange and Black Olive Salad, and a Warm Carrot and Beetroot Salad with Spices.

Our Beetroot recipes are all here and our Salsas here for you to explore. Or try our easy Early Summer recipes.

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Umbrian Sauce for a Cure | Salsa di Curata | Herby Mustard Sauce or Dressing

This Umbrian Sauce is an approximation of an old recipe for a sauce which is said to cure many maladies, using modern day ingredients. It keeps very well in the fridge, so if you are feeling under the weather, make a batch and drizzle it on everything. I do love it on a green salad. Since moving into this house with its excellent back yard, we are never without greens suitable for salads.

It is herby and mustardy. You can imagine why it has a reputation of being a cure-all.

Similar recipes include Garlic-Yoghurt Dressing, Roast Capsicum Sauce and Dressing, Almond Butter Dressing, and Umbrian Broad Bean Puree.

You might like to browse our Dressings here and Sauces here. Our Italian recipes are here. Or browse our Late Summer recipes.

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