This is something to eat you either love or hate. This is quite tasty I am told. Our house has one of each of the above and I bet you can’t guess which one I am.
This is also done for a friend of ours who, along with my husband, went from table to table on a vacation we were on, stealing the olives from everyone.
- 3 tbsp. really good quality olive oil
- 3 garlic cloves, grated
- 1 tsp. coriander seeds, crushed
- 1 large sprig rosemary
- 2 bay leaves
- 1/2 orange, zested, in long strips with a swivel peeler
- pinch of red pepper flakes
- 12 oz. mixed olives (Kalamata, Nicoise, etc) drained
- 1 tsp. Fennel seeds
Put the oil, garlic, coriander seeds, herbs, orange zest and pepper flakes in a skillet on medium heat, swirling the pan until all has become very fragrant.
Add the olives and cook, until the garlic is golden and the zest has started to curl. About 2-3 minutes longer.
Serve these warm as part of the Charcuterie board.
Summer Sangria
Well the warm summer days are coming (aren’t they?) and this is a lovely, fresh drink to consume on the deck with friends. Easy to make and delightful to consume. If you don’t consume alcohol change the white wine for a non-alcoholic white ‘wine’ and go from there. Easy.
- 2 cups white grape juice, split
- 1/4 cup berry sugar (very fine white sugar)
- 1 bottle Chardonnay wine
- 4-7 lemon mint leaves
- 1 1/4 cups unsweetened apple juice
- 1 lime, juice only
- 1 cup seedless green grapes, halved
- 1 bottle ice cold soda water (same size as wine)
- 1 Granny Smith apple, cored, sliced thin
- 2 limes, thinly sliced
In a saucepan combine 1 cup of the grape juice and berry sugar over medium heat, stirring until completely dissolved. Add 1 mint leaf. Remove from heat and let cool to room temperature.
In an 8 cup container combine the cooled down juice, remaining juices, mint leaves and wine. Refrigerate overnight.
When ready to serve, add about half of the grapes, lime slices from 1 lime, and pour half of the sangria into the pitcher and top with cold soda water.
Serve this in cocktail glasses, garnish with a lime slice and a few apple slices and a mint leaf.
ooohhhh this is truly delightful.
Marinated Veggie Salad
This recipe uses pretty much the same things, but with a twist. It is tasty and it depends how you plate it for a dramatic effect.
- 1/2 lb. broccoli, sliced into little broccoli stalks
- 1 cup cauliflower-ettes
- 1 MILD onion, thinly sliced and in rings
- 1 small green pepper, julienned
- 2 medium carrots, peeled and sliced diagonally
- 2 stalks of celery, peeled and thinly sliced diagonally
- 1 cup cherry tomatoes, all colours if available
- seasoned oil and vinegar dressing (store bought or your own version)
In a large bowl, place all the veggies except the dressing. Drizzle enough dressing to coat all the pieces well. Toss and cover with plastic wrap and place in the refrigerator overnight.
When ready to serve, drain the dressing off and plate attractively.