Tag: herbs

05Jul

Classic vinaigrette

Let’s not talk about Brexit today. Let’s talk about how to make classic vinaigrette.  I have always been confused when I have searched for vinaigrette recipes I get a liquid version of it, like a salad dressing. That’s not the version I grew up to love. I decided to recreate my family’s version of vinaigrette after I got a whiff of cheiro-verde.  Cheiro-verde is what we call the mix of parsley and coriander leaves in Brazil. You’ll often find the market sells this mixture together. The smell is a throwback one for me, if you add cumin and the noise of a pressure cooker, I am right in my grandma’s kitchen. So this is the recipe with the classic vinaigrette I have always known, with cheiro-verde. In my opinion it’s better than a salad dressing, you can add it to anything: rice, couscous, quinoa, salads and even as a side to grilled sausages. Classic vinaigrette (serves 4-6) 100g cherry tomatoes  1 small red onion  Bunch of flat parsley  Bunch of coriander  Juice of 2 limes 30ml olive oil Salt to taste 1. Finely chop the onion, tomatoes and herbs and place it all in a bowl 2. In a separate bowl
2 mins read
750 Views
06Jun

Easy roasted tomato sauce

I recently heard a radio interview with Diana Henry, an irish food writer (you can listen to the interview here). Catching her interview on my way to work was one of those happy coincidences, and I actually wished my work commute was longer so that I could have listened to it all. She talked very frankly about how her love of food started with good irish food and how that love flourished when she lived in London and Paris. She was very frank and humble about constantly learning about new foods and trends as a food writer and I identified with so many of her views. Especially when she talked about the fetishisation of certain food, a word that I will be using very often from now on. A trend she says she doesn’t understand. And neither do I. Example in point: avocado on toast. Two years ago no one was doing it, now everyone is.  So I stay away from avocado. I was never big on it and I would feel like a huge hypocrite if I started jumping on the bandwagon. Food, just like fashion, should be about knowing what suits you rather than throwing all the trends
3 mins read
679 Views