Friday, 13 December 2013

Hot Soured Cream Dip

A friend of mine told me yesterday about the tomato butter he makes and when I found today that I'd run out of harissa to mix into some soured cream, I fell back on his recipe.

150 ml soured cream or crème fraîche
1 heaped tbs tomato puree
1 clove of garlic, crushed
sea salt
freshly ground black pepper

Mix and spread on crisp bread, serve with crudités, roast root vegetables, fish, barbecued meat, and and and :)

Thursday, 12 December 2013

Hot garlicky, chili and herb kind of pesto but not really pesto

Cooking for one is never much fun but sometimes there's noone else to have dinner with and I refuse to eat ready meals. Tonight is one of those nights. The fridge is full of veggies. I love making things in the oven. But instead of adding chili, garlic and oil to the roasting tray I made this "kind of pesto".

1 whole bulb garlic - yes, that is a lot of garlic!
1 small onion
1 small medium red chili
sea salt
freshly ground pepper
extra virgin olive oil
a handful of basil leaves

Blitz. Done. Use for all sorts of things. Store in a sterilised jar in the fridge.

I drizzled some over a tray of veg and served them with pasta.