photo credit: Lori_NY

Mexican Salsa is spectacular with tortilla chips and it is a great topping for most Mexican dishes.

Serves: 4
Prep time: 10
Cooking time: none

Ingredients:

1lb / 500g ripe tomatoes, cut into 1/4 inch / 6mm pieces
1/3 cup / 2oz / 60g finely chopped white onion
1/4 cup / 1/3 oz / 10g chopped fresh cilantro (fresh coriander)
2 serrano chiles, finely chopped
2 tsps fresh lime juice
sea salt to taste

Preparation:

1. In a bowl, add the tomatoes, onion, cilantro (fresh coriander), chiles and lime juice. Sprinkle salt and mix ingredients.
2. If the salsa is too dry add some water. Cover the salsa and let it sit for 10 minutes so the flavors combine.

photo credit: blmurch

A delicious salsa that compliments almost every Mexican dish. Great for dipping with tortilla chips!

Serves: 4
Prep time: 10 mins
Cooking time: none

Ingredients:

1 ripe tomato, finely chopped
2 tbsp finely minced white onion
3 serrano chiles, finely chopped
½ tsp sea salt, or to taste
3 large avocados, preferable Haas
2 tbsp finely minced fresh cilantro (fresh coriander)

Preparation:

1. In a bowl, add the tomato, onion, chiles and ½ teaspoon of salt. Slice the avocados in half and remove the pit. Scoop the avocado flesh from the skin and add into the tomato mixture. Add the cilantro and mix and mash leaving some lumps. Add more salt for taste if necessary.
2. Guacamole is best served immediately otherwise it starts turning brown. If you want to keep it at room temperature for an hour, add some plastic wrap and be sure to lightly press on the surface of the guacamole. To keep it for longer than 3 hours do not add the cilantro until just before serving, cover and refrigerate.

photo credit: Laurel Fan

Fresh flavors that go well as a side dish.

Serves: 4

Prep time: less than 5 minutes
Cooking time: 15-20 minutes

Ingredients:

1lb / 500g asparagus
2 tbsp extra virgin olive oil
2 cloves of garlic, finely chopped
juice of half a lemon
pinch of salt

Preparation:

1. Rinse the asparagus and snap off the hard ends. Snap off the end by hand, each spear will break off at about half an inch to an inch from the end.
2. In a small bowl mix together the olive oil, garlic, lemon juice and salt
3. Place the asparagus spears in a roasting tin and cover with the oil mixture, turn to coat.
4. Place in the oven at 400F / 200C for 15-20 minutes depending on how soft/crunchy you prefer your asparagus.

Roast Potatoes by alexbrn on flickr

Roast potatoes make a great side dish to go with any roast meat.

Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients:

1-2 medium potatoes per person
2 tbsp of olive oil

Preparation:

Peel the potatoes and cut them into 2 inch squares. Parboil the potatoes – a good way to check if they are ready is to run a fork along the potato. If the fork does not make any marks then they need more time, if you are able to scrape away some potato then they are done, usually around 12 minutes. Pour away the water and place back on the heat for 30 seconds to remove any remaining liquid.

Add 2 tablespoons of olive oil to a baking tray (goose or duck fat can substitute for better flavor at the expense of health) and place in the oven at 400F / 200C to heat for a few minutes. Once warm add the potatoes and turn the potatoes to cover in oil. Put back in the oven and turn after about 20 minutes. Continue to cook for another 10-15 until browned on all sides.

Yorkshire Pudding by ZapTheDingbat on flickr

Serves: 4
Prep time: 5 mins
Cooking time: 30 mins

Ingredients:

2 1/2 oz plain flour
5 fl oz (140 ml) milk
2 eggs

Preparation:

1. Pre-heat the oven to 425°F (gas mark 7, 220°C).
2. Sift the flour into a bowl, make a well in the centre and break the eggs into it. If you are doubling the recipe it will still work with just the two eggs, but you need at least two for the puddings to rise properly.
3. Mix the egg, flour and milk (4-5oz) to a smooth batter, leave to rest for half an hour.
4. Place a drop of duck/goose fat or olive oil in the Yorkshire tins and pre-heat in the oven.
5. When hot, remove the tins from the oven and place over a lowish heat on the hob to keep the oil sizzling whilst ladling in the batter.
6. Keep an eye on these, the timings are dependent on the oven.

Roast tomatoes by Nick W

Serves: 6
Preparation time: 5 mins
Cooking time: 1 hour

Ingredients:

3 lb / 1.4 kg Tomatoes, sliced 1/2 inch thick
3 Large cloves of garlic, quartered lengthwise
2 Red onions, coarsely chopped
12 Basil leaves
Approx. 4 tbsp Olive oil
1 “slug” Balsamic vinegar
4 tablespoons of water
Salt and pepper

Preparation:

Pre-heat the oven to 200°C/392°F/Gas Mark 6

Lay the chopped onions and quartered garlic in a shallow roasting tray, drizzle over half the olive oil, add the balsamic vinegar and water, mix to coat.

Lay the sliced tomatoes over the top and drizzle the rest of the oil over the top, add salt and freshly ground pepper.

Place in the pre-heated oven for 50 – 60 minutes until the tomatoes are soft and starting to brown.

Serves: 2
Prep time: 5 mins
Cooking time: 15 mins

Ingredients:

1 cup long grain rice
1 tbsp vegetable oil
1 tsp caldo de tomate (tomato stock powder) or 1 tbsp tomato puree and a dash of salt
1 tsp caldo de pollo (chicken stock powder)

Preparation:

Heat the oil in a saucepan over a medium heat and add the rice. Cook the rice until golden brown, about 4-5 minutes. Keep stirring to prevent the rice from sticking and burning.

Add 2 cups of water and the stock powder (and the tomato puree if using it). Cook uncovered for approximately 10-12 minutes until the rice is fully cooked and fluffy, and the water has evaporated.

Great for dipping bread as an appetizer.

Serves: 4
Preparation time: 15 mins
Cooking time: 10 minutes

Ingredients:

1/4 cup / 60ml extra virgin olive oil

1tsp herbs – basil, oregano

couple of garlic cloves

salt and pepper

2tsp balsamic vinegar

Preparation:

Combine all ingredients. Let it sit to soak up the flavors, the longer you give the oil the more flavor it will absorb, but give it at least 10 minutes.

Dip fresh bread.

The tortilla de patatas or Spanish omelette is a typical Spanish dish consisting of an egg omelette with fried potatoes. Traditional Spanish tapas to be served at room temperature.

Serves: makes 8 – 10 slices

Preparation time: 10 mins

Cooking time: 45 mins

Ingredients: 4 fl oz/125 ml olive oil
1 lb 5 oz/600 g potatoes, peeled and thinly sliced
1 large onion, peeled and sliced
6 large eggs
salt and pepper
fresh flat leaf parsley to garnish

Preparation: Heat a 10 inch/25 cm non-stick frying pan over a high heat. Add the olive oil and heat, then add the potatoes and onion and cook for 15 – 20 minutes or so until the potatoes are tender.

Beat the eggs in a large bowl and season generously with salt and pepper. Drain the potatoes and onion through a sieve over a heatproof bowl to reserve the oil. Very gently stir the vegetables into the eggs, then leave to stand for 10 minutes.

Use a wooden spoon or spatula to remove any crusty bits stuck to the base of the frying pan. Reheat the frying pan over a medium heat with 4 tablespoons of the reserved oil. Add the egg mixture and smooth the surface, pressing the potatoes and onions into an even layer.

Cook for 5 minutes, shaking the frying pan occasionally, until the base is set. Use the spatula to loosen the sides of the side of the tortilla. Place a large plate over the top and carefully invert the frying pan and plate together so the tortilla drops onto the plate.

Add 5 tablespoons of the remaining reserved oil to the frying pan and swirl around. Carefully slide the tortilla back into the frying pan, cooked-side up. Run the spatula around the side of the tortilla to tuck the side in.

Continue cooking for 3 minutes or until the eggs are set and the base is golden brown. Remove the frying pan from the heat and slide the tortilla onto a plate. leave to cool for at least 5 minutes before cutting. Garnish with parsley and serve.

Traditional Indian bread, great with curry.

Serves: 6
Preparation time: 5 minutes kneading, at least 3 hours standing
Cooking time: minutes

Ingredients:

9oz (250g) self raising flour
9 level tablespoons Greek yoghurt
dash of  milk (about 1 tablespoon)
a little vegetable oil
a little butter

Preparation:

Put the flour in a mixing bowl and spoon in the yoghurt
Mix well. Add a dash of milk and knead well. It should have the
consistency of bread dough. If it is too dry or sticky then add a
little more milk or flour.

Cover and leave to stand for at least 3 hours.

Preheat the grill to medium.

Cover the grill pan with aluminium toil and brush lightly with oil.
This will prevent the bread from sticking.

Divide the dough into 6 or 7 balls. Take one, dust it with dry flour
and roll it out into a tear shaped flat bread about 7in (18cm) long
and 5in (13cm) wide across the base.
Place on the foil under the grill. When it has risen and turned pale
brown (this will take about 3 minutes) turn it over.

Once cooked, rub a little butter on one side to keep the naan soft.

Repeat with remaining balls of dough