All posts tagged: olive oil

Garden Salad with Elderflower Vinaigrette

The peak of the growing season is upon my garden. I am now able to harvest more that 2 or 3 bits of produce from the plot at any one time, as this Garden Summer Salad demonstrates perfectly. This is a salad to be proud off, as everything ( eggs-cept the eggs, get it?!) has been grown or harvested by me. The olive oil, is strictly not our own, but is from our friends own olive grove in Italy, and as they put it- is 3 times Extra Virgin Organic olive oil, and it tastes heavenly too. The peas, potatoes, dill, salad leaves, cucumber, and edible nasturtium flowers and corn flowers were all picked this morning, in preparation for lunch. I love how you can tuck into a portion of food, knowing that is was growing barley an hour ago, cool right?     The peas are an exciting rare variety called Champion of England, dating from the 1840’s and are from The Real Seed Company, an innovative British family business who see the soil as a living organism …

Panzanella – Italian Summer Sour-dough Salad

Panzanella – Italian Summer Sour-dough Salad Its hot! And its gorgeous outside! And when it’s hot for days on end, my tastebuds always hunger for light ‘salady’ type foods, that are fresh, aromatic and seasonal. This ‘salad’ could almost be called a de-constructed Bruchetta,  and is an absolute winner if you are hungry rather than peckish, as the bread is already inside the dish. The chunky sour-dough soaks up all the rich olive oil and vinegar, and combined with fresh tomatoes from the garden, you have yourself the perfect salad. _______________________________________ Serves 4 1 organic loaf of sour dough bread or ciabatta 1 clove garlic, finely chopped 750g ripe tomatoes, halved 100ml organic extra virgin olive oil 2tbsp white wine vinegar 10 or so basil leaves salt and pepper   ___________________________________ Combine the halved tomatoes and garlic in a bowl, with the olive oil, vinegar, salt and pepper. Mix well using your hands to release the flavours. Stir well, then leave the salad for 10 minutes, to infuse. Meanwhile chop the bread into cubes, and lightly fry …

Roasted Cherry Tomato and Aubergine Bruschetta with Rocket

  Roasted Cherry Tomato and Aubergine Bruschetta with Rocket   Its hard to beat freshly picking your own salad leaves, and rocket is at the top of the list for flavour and bite.  Last spring my good friend and ‘Bridesmaid to be’ sent me a packet of wild rocket seeds, and being a lover of variation, I sowed them beside my already thriving lettuce’s. Well, 12 months later and the rocket is still thriving, having survived the mild winter, it is looking and tasting better than ever. Add rocket to these warm and juicy bruschettas,  and you have a match made in heaven, with the sweet tomatoes,  and lovely fresh pepper punch from the rocket. I like my bruschetta oily and warm with lots of garlic, so if you are like me, dont hold back on the organic extra virgin olive oil. ________________________________________ Serves 4 as a starter or 2 for lunch   250g grape or cherry tomatoes, halved 6 tbsp organic extra virgin olive oil 1 tsp sugar 1 tbsp oregano 2 cloves garlic, …