Week 13 - 52 weeks without the supermarket

Boxes and boxes of oranges, lemons and my favourite Blood Oranges. After weeks and weeks of freezing winds and rain, these are the things that are lifting my spirits - boxes of sunshine that can be made into the most delectable marmalades, juices and cordials. This weekend's markets - eggs, bacon, ham, radishes, kale, apples, rhubarb, yogurt, organic chocolate, handmade cheeses, gourmet mushrooms, armloads of beautiful flowers and more. Everything you need can be found in local farmer's markets. Support small growers and producers whenever you can. Hanging out for summer !

Boxes and boxes of oranges, lemons and my favourite Blood Oranges.

After weeks and weeks of freezing winds and rain, these are the things that are lifting my spirits - boxes of sunshine that can be made into the most delectable marmalades, juices and cordials.

This weekend's markets - eggs, bacon, ham, radishes, kale, apples, rhubarb, yogurt, organic chocolate, handmade cheeses, gourmet mushrooms, armloads of beautiful flowers and more. Everything you need can be found in local farmer's markets. Support small growers and producers whenever you can.

Hanging out for summer !

Week 12 - 52 weeks without the supermarket

Preserved vegetables Preserving vegetables is a great way to keep a few staple items on hand for an antipasto platter, a pasta dish or a salad addition. And it couldn't be easier ! These simple, slow roasted tomatoes are bursting with flavour that seems to develop with the slow roasting. The roast capsicum are slightly fiddly, but well worth the mouth watering, colourful, sweet result. Sealed in a jar, these make perfect hostess gifts. Slow Roasted Tomatoes with fresh Thyme 12 large, ripe tomatoes olive oil salt, pepper, fresh thyme Pre heat the oven to 160 degrees. Cut tomatoes in half and sprinkle with salt and pepper. Drizzle over a little olive oil. Break off small pieces of thyme and scatter over tomatoes. Roast in oven for 3 - 4 hours, until the skins are wrinkled. Move tray, if necessary, to ensure even cooking. Leave on tray until cooled. Fill clean glass jars with tomatoes and top with enough olive oil to submerge tomatoes. These will keep for about 3 months. Try serving over homemade pasta with freshly grated parmesan. Simplicity & deliciousness ! Roast Capsicum with Capers 3 large red capsicum 1 large yellow capsicum 1/2 cup apple cider vinegar 1/2 cup water 2 tbsp white sugar 1 tsp salt 1 clove crushed garlic 1 tbsp capers olive oil Pre heat oven to 180 degrees. Place capsicum on a tray and bake. Turn frequently until skin is blistered on all sides. Remove from oven, put capsicum into a bowl and cover with plastic wrap for 15 minutes. (This will make it easy to remove skins.) Gently remove skin and drain off juice. Slice into strips and add capers. Boil vinegar, water, sugar, salt and garlic over medium heat. Pour onto the capsicum and leave for 30 minutes. Drain capsicum (keeping some of the liquid) and pack into clean jars. Add a tablespoonful of brine to each jar, and top with olive oil. These capsicum can be used right away, but more flavour will develop over being left to sit for a few days. These will keep in the fridge for 3 months. Serve with pasta, bruschetta or in a sandwich. It is these types of homemade condiments that create unforgettable flavours !  

Preserved vegetables

Preserving vegetables is a great way to keep a few staple items on hand for an antipasto platter, a pasta dish or a salad addition. And it couldn't be easier ! These simple, slow roasted tomatoes are bursting with flavour that seems to develop with the slow roasting. The roast capsicum are slightly fiddly, but well worth the mouth watering, colourful, sweet result. Sealed in a jar, these make perfect hostess gifts.

Slow Roasted Tomatoes with fresh Thyme

12 large, ripe tomatoes

olive oil

salt, pepper, fresh thyme

Pre heat the oven to 160 degrees. Cut tomatoes in half and sprinkle with salt and pepper. Drizzle over a little olive oil. Break off small pieces of thyme and scatter over tomatoes. Roast in oven for 3 - 4 hours, until the skins are wrinkled. Move tray, if necessary, to ensure even cooking. Leave on tray until cooled.

Fill clean glass jars with tomatoes and top with enough olive oil to submerge tomatoes. These will keep for about 3 months. Try serving over homemade pasta with freshly grated parmesan. Simplicity & deliciousness !

Roast Capsicum with Capers

3 large red capsicum

1 large yellow capsicum

1/2 cup apple cider vinegar

1/2 cup water

2 tbsp white sugar

1 tsp salt

1 clove crushed garlic

1 tbsp capers

olive oil

Pre heat oven to 180 degrees. Place capsicum on a tray and bake. Turn frequently until skin is blistered on all sides. Remove from oven, put capsicum into a bowl and cover with plastic wrap for 15 minutes. (This will make it easy to remove skins.)

Gently remove skin and drain off juice. Slice into strips and add capers.

Boil vinegar, water, sugar, salt and garlic over medium heat. Pour onto the capsicum and leave for 30 minutes. Drain capsicum (keeping some of the liquid) and pack into clean jars. Add a tablespoonful of brine to each jar, and top with olive oil.

These capsicum can be used right away, but more flavour will develop over being left to sit for a few days. These will keep in the fridge for 3 months. Serve with pasta, bruschetta or in a sandwich. It is these types of homemade condiments that create unforgettable flavours !

 

Week 11 - 52 weeks without the supermarket

Pickling & preserving There's nothing quite like preserving fruit and vegetables from one season, and enjoying in another. In the cooler months, a jar of pickles or preserves will bring back summer memories of harvesting on warm afternoons, or a visit to a local farmers market. These pickles are so quick and easy to make - and super tasty ! The raw zucchini is rinsed and salted so that it retains a delicious crunch. And a row of these looks very attractive on any shelf. I often use these as part of my decoration when in various markets and events. Invariably, I have customers asking to purchase these unlabelled jars. I have given away many of these to loyal customers ! These pickles are particularly good in a hamburger or with smoked salmon. Try also in a sandwich with aged cheddar on on top of grilled cheese.      

Pickling & preserving

There's nothing quite like preserving fruit and vegetables from one season, and enjoying in another. In the cooler months, a jar of pickles or preserves will bring back summer memories of harvesting on warm afternoons, or a visit to a local farmers market.

These pickles are so quick and easy to make - and super tasty ! The raw zucchini is rinsed and salted so that it retains a delicious crunch. And a row of these looks very attractive on any shelf. I often use these as part of my decoration when in various markets and events. Invariably, I have customers asking to purchase these unlabelled jars. I have given away many of these to loyal customers !

These pickles are particularly good in a hamburger or with smoked salmon. Try also in a sandwich with aged cheddar on on top of grilled cheese.

 

 

 

Zucchini Pickles

6 green zucchini

2 red onions

salt

1.25 ltrs water

2 cups apple cider vinegar

400 g soft brown sugar

1 tbsp yellow mustard seeds

1 tsp mustard powder

1/2 tsp tumeric

fresh dill

Slice zucchini and onions, and sprinkle generously with salt. Pour over water and put to one side for about an hour. Drain and rinse well.

Dissolve remaining ingredients (except the dill), in a saucepan over a medium heat and add the vegetables. Bring to the boil, add dill and boil for another minute.

Keep liquid aside. Distribute vegetables and dill into clean, sterilised jars, leaving enough room to add liquid. Boil the reserved liquid until syrupy. Pour liquid into jars to cover the zucchini, and seal immediately. These are best left for 10 days before eating (if you can wait) ! The full flavour develops in about 10 weeks. These make a lovely gift during the holiday season and store well in the fridge.

Week 10 - 52 weeks without the supermarket

Laundry detergent for one year - $10 These simple ingredients will make enough laundry detergent to last a long time. Of course this depends on family size and frequency of washing. And it couldn't be simpler to make ! You'll need to collect some containers to store this. 2 litre plastic vinegar bottles are ideal. This recipe makes about 10 litres of liquid. You'll need (as pictured) - Pure Soap Flakes, Washing Soda (sometimes known as Electric Soda) and Borax. Yes - that's it - only 3 ingredients ! You can also add a few drops of a favourite scent of essential oil. I usually add a few drops of pure lavender oil. Place a cupful of the soap flakes into a saucepan and mix with 1.5 litres of water. Stir over heat until dissolved. Add half a cup of Borax and half a cup of Washing Soda to the mixture. This will become very thick as it heats. This thick mixture forms the "base" of the detergent. Pour this mixture into a 10 litre bucket. Fill the bucket with tap water and stir well. Some of the mixture will separate, but this will not affect the end result. At this stage, I add a few drops of a favourite essential oil - usually lavender, geranium or eucalyptus. Decant the mixture into containers and store. Do not fill containers right to the top. Leave some room to shake the detergent prior to using. Use approximately half a cup per load of washing. *Some years back, I noticed myself always sneezing in the detergent aisle of the supermarket. I started to wonder about all the perfumes and synthetic ingredients in commercial detergents. I made a lot of soap, candles, various cleaners and detergents with my great aunts in the country, as a young child. So I decided to give it a crack - it couldn't be easier, or cheaper !

Laundry detergent for one year - $10

These simple ingredients will make enough laundry detergent to last a long time. Of course this depends on family size and frequency of washing. And it couldn't be simpler to make ! You'll need to collect some containers to store this. 2 litre plastic vinegar bottles are ideal. This recipe makes about 10 litres of liquid.

You'll need (as pictured) - Pure Soap Flakes, Washing Soda (sometimes known as Electric Soda) and Borax. Yes - that's it - only 3 ingredients ! You can also add a few drops of a favourite scent of essential oil. I usually add a few drops of pure lavender oil.

Place a cupful of the soap flakes into a saucepan and mix with 1.5 litres of water. Stir over heat until dissolved. Add half a cup of Borax and half a cup of Washing Soda to the mixture. This will become very thick as it heats. This thick mixture forms the "base" of the detergent.

Pour this mixture into a 10 litre bucket. Fill the bucket with tap water and stir well. Some of the mixture will separate, but this will not affect the end result. At this stage, I add a few drops of a favourite essential oil - usually lavender, geranium or eucalyptus.

Decant the mixture into containers and store. Do not fill containers right to the top. Leave some room to shake the detergent prior to using. Use approximately half a cup per load of washing.

*Some years back, I noticed myself always sneezing in the detergent aisle of the supermarket. I started to wonder about all the perfumes and synthetic ingredients in commercial detergents. I made a lot of soap, candles, various cleaners and detergents with my great aunts in the country, as a young child. So I decided to give it a crack - it couldn't be easier, or cheaper !

Week 9 - 52 weeks without the supermarket

Discover regional treasures... On a recent trip to Canberra, I took the Jugiong exit off the Hume Freeway (not far past Gundagai) on a recommendation, and headed for pretty much the only store in town - The Long Track Pantry. Upon entering, the charming old bull nosed verandah houses an attractive display of baskets, brooms and decorative items, in amongst old pine tables and an eclectic mix of chairs and stools. Once inside, the heavenly wafting aromas led me to the counter as I pondered one tantalising choice after another. I was suddenly enveloped in the warmth of baking while enjoying the scent of the busy, whirring coffee grinder. It was a bustling lunchtime period and I was lucky to secure the last table. I believe there's nothing like a really great sandwich, and my instincts told me that this store was only delivering winning tickets ! In the end, I chose a humble cheese toastie......oh my !!! Homemade bread and butter, a beautiful Wensleydale cheese and a generous serve of housemade Red Onion Relish. This heavenly sandwich was perfectly crisped on the outside complimenting the moreish, melted interior. The side garden salad with a splash of housemade dressing, was the perfect pairing for this delightful sandwich. Simplicity at it's best and oh so satisfying ! I couldn't have left this store without a few pantry items. Of course I coudn't go past the Red Onion Relish and that yummy dressing - known as Long Track Dressing. I was intrigued by a Plum & Passionfruit Jam, Apricot and Almond Jam as well as a large bottle of some very aromatic balsamic dressing. Lovely purchases indeed ! This gorgeous store, bursting with creativity and high quality, artisan goods is one of the best "off the beaten track" places I've come across in ages. I'm now researching more hidden treasures, for future road trips. I certainly can't wait to revisit The Long Track Pantry !

Discover regional treasures...

On a recent trip to Canberra, I took the Jugiong exit off the Hume Freeway (not far past Gundagai) on a recommendation, and headed for pretty much the only store in town - The Long Track Pantry. Upon entering, the charming old bull nosed verandah houses an attractive display of baskets, brooms and decorative items, in amongst old pine tables and an eclectic mix of chairs and stools.

Once inside, the heavenly wafting aromas led me to the counter as I pondered one tantalising choice after another. I was suddenly enveloped in the warmth of baking while enjoying the scent of the busy, whirring coffee grinder. It was a bustling lunchtime period and I was lucky to secure the last table.

I believe there's nothing like a really great sandwich, and my instincts told me that this store was only delivering winning tickets ! In the end, I chose a humble cheese toastie......oh my !!! Homemade bread and butter, a beautiful Wensleydale cheese and a generous serve of housemade Red Onion Relish. This heavenly sandwich was perfectly crisped on the outside complimenting the moreish, melted interior. The side garden salad with a splash of housemade dressing, was the perfect pairing for this delightful sandwich. Simplicity at it's best and oh so satisfying !

I couldn't have left this store without a few pantry items. Of course I coudn't go past the Red Onion Relish and that yummy dressing - known as Long Track Dressing. I was intrigued by a Plum & Passionfruit Jam, Apricot and Almond Jam as well as a large bottle of some very aromatic balsamic dressing. Lovely purchases indeed !

This gorgeous store, bursting with creativity and high quality, artisan goods is one of the best "off the beaten track" places I've come across in ages. I'm now researching more hidden treasures, for future road trips. I certainly can't wait to revisit The Long Track Pantry !

Week 8 - 52 weeks without the supermarket

As soon as Blood Orange season starts, it seems as if we're headed for Christmas on that rollercoaster rush ! This year, I'm taking the time to "be present". It takes away all that unnecessary stress and manufactured urgency (cleverly used for marketing purposes !) This delicious and refreshing product is gorgeous over ice with soda water (as pictured), and garnished with mint and strawberries. Alternatively, it can be added to an endless list of summery cocktails - our favourite Campari, Pimms, Champagne, Vodka Tonic, Gin & Tonic, Mojito and more... These oranges make a delectable marmalade, or can be dried and dipped into chocolate.  These make thoughtful holiday gifts with a difference. Time for a straight up, freshly juiced Blood Orange before some more kitchen production !

As soon as Blood Orange season starts, it seems as if we're headed for Christmas on that rollercoaster rush ! This year, I'm taking the time to "be present". It takes away all that unnecessary stress and manufactured urgency (cleverly used for marketing purposes !)

This delicious and refreshing product is gorgeous over ice with soda water (as pictured), and garnished with mint and strawberries. Alternatively, it can be added to an endless list of summery cocktails - our favourite Campari, Pimms, Champagne, Vodka Tonic, Gin & Tonic, Mojito and more...

These oranges make a delectable marmalade, or can be dried and dipped into chocolate.  These make thoughtful holiday gifts with a difference.

Time for a straight up, freshly juiced Blood Orange before some more kitchen production !

Week 7 - 52 weeks without the supermarket

There's nothing quite like a roadtrip to stock up on fresh produce from roadside stalls and there were plentyto be found, between Adelaide and Melbourne. So I returned home with an impressive array of fresh fruit and vegies, nuts, honey, eggs, wine and more ! But the place that really caught my attention was Lola's Garage (pictured) located in Nhill. This amazing Aladdin's cave is located on the main road, right hand side as you head out of town towards Adelaide. You will find room after room full of sometimes rare and quirky, retro, vintage items. Clothes, books, furniture, general household items, textiles and more, can be found in abundance. I really enjoyed chatting with the delightful owners - sisters Pauline and Tania. I was most amused by the 1940's record that was playing a jaunty, sometimes crackly tune through wired up old speakers. I could have easily spent half a day happily fossicking ! Eventually I couldn't resist a giant Fowlers jar approximately 2 litres in size - perfect for large flowers. Can't wait to revisit when next headed for Adelaide. If you happen to visit, a sign out the front states "Open 12 - 5 sometimes". Check it out !

There's nothing quite like a roadtrip to stock up on fresh produce from roadside stalls and there were plentyto be found, between Adelaide and Melbourne. So I returned home with an impressive array of fresh fruit and vegies, nuts, honey, eggs, wine and more !

But the place that really caught my attention was Lola's Garage (pictured) located in Nhill. This amazing Aladdin's cave is located on the main road, right hand side as you head out of town towards Adelaide. You will find room after room full of sometimes rare and quirky, retro, vintage items. Clothes, books, furniture, general household items, textiles and more, can be found in abundance. I really enjoyed chatting with the delightful owners - sisters Pauline and Tania. I was most amused by the 1940's record that was playing a jaunty, sometimes crackly tune through wired up old speakers. I could have easily spent half a day happily fossicking !

Eventually I couldn't resist a giant Fowlers jar approximately 2 litres in size - perfect for large flowers. Can't wait to revisit when next headed for Adelaide. If you happen to visit, a sign out the front states "Open 12 - 5 sometimes". Check it out !

Week 6 - 52 weeks without the supermarket

A nod to my Russian ancestors... There's nothing quite like Borscht soup in the winter. (It's also lovely chilled in the summer.) So with a fresh lot of produce from the Farmer's Market on the weekend, I decided to make a batch. All through my childhood, this was a dish that we had regularly.  My Russian grandparents picked us up from school once a week. At that time, baboushka didn't have a driving licence. My grandfather always wore a hat, usually a peaked Kangol. As we approached the car, he would always get out and open the door for us. We were the only kids in the school with a Russian name, and that made us slightly unusual. Then as other kids noticed our grandfather opening the door, there was some talk that we were picked up by a chauffeur. That made us very unusual. Back at the house, baboushka would be quickly back in the kitchen, preparing and serving. Dinner was always early, and soup, mostly Borscht, was served first. The beetroot should be added last and not cooked for too long. This results in a gorgeous pinkish red soup, rather than a brownish / red soup. Other vegetables may be added to suit - leeks, turnip, parsnip.  Ingredients: 2 large fresh beetroot, parboiled and cooled 1 onion, finely chopped 2 sticks celery, chopped 2 carrots, chopped 1/4 cabbage, shredded large can of diced tomatoes oil butter homemade chicken stock Peel and chop beetroot. Fry onion in oil and butter until soft. Add all vegetables, except beetroot and fry until softened. Season. Add tomatoes and mix. Pour in stock until desired thickness is reached and bring to a gentle simmer. Add beetroot last and simmer gently until tender. Serve with a dollop of sour cream, fresh dill and rye bread. *At one stage of the cooking, baboushka often added a few drops of soya sauce. She always told me not to tell anyone that she was adding a "Chinese ingredient" ! She said it improved the flavour. (I don't add soya sauce.)  

A nod to my Russian ancestors...

There's nothing quite like Borscht soup in the winter. (It's also lovely chilled in the summer.) So with a fresh lot of produce from the Farmer's Market on the weekend, I decided to make a batch.

All through my childhood, this was a dish that we had regularly.  My Russian grandparents picked us up from school once a week. At that time, baboushka didn't have a driving licence. My grandfather always wore a hat, usually a peaked Kangol. As we approached the car, he would always get out and open the door for us. We were the only kids in the school with a Russian name, and that made us slightly unusual. Then as other kids noticed our grandfather opening the door, there was some talk that we were picked up by a chauffeur. That made us very unusual.

Back at the house, baboushka would be quickly back in the kitchen, preparing and serving. Dinner was always early, and soup, mostly Borscht, was served first. The beetroot should be added last and not cooked for too long. This results in a gorgeous pinkish red soup, rather than a brownish / red soup. Other vegetables may be added to suit - leeks, turnip, parsnip. 

Ingredients:

2 large fresh beetroot, parboiled and cooled

1 onion, finely chopped

2 sticks celery, chopped

2 carrots, chopped

1/4 cabbage, shredded

large can of diced tomatoes

oil

butter

homemade chicken stock

Peel and chop beetroot. Fry onion in oil and butter until soft. Add all vegetables, except beetroot and fry until softened. Season.

Add tomatoes and mix. Pour in stock until desired thickness is reached and bring to a gentle simmer. Add beetroot last and simmer gently until tender.

Serve with a dollop of sour cream, fresh dill and rye bread.

*At one stage of the cooking, baboushka often added a few drops of soya sauce. She always told me not to tell anyone that she was adding a "Chinese ingredient" ! She said it improved the flavour. (I don't add soya sauce.)

 

Week 5 - 52 weeks without the supermarket

Nothing special to report this week without the supermarket. So following on from the success of the recent medal at the Australian Food Awards, I throught I'd share this delicious recipe that has been a hot favourite with family and friends. It features the prize winning - Pear Lime & Chilli Chutney. There's nothing quite like a really good sandwich, roll or burger. And I think the key is to use the freshest and best available ingredients as well as adding a few homemade touches - such as mayo, chutney, sauce etc. A brioche roll makes this an absolutely mouth watering burger. Check this out... Chicken PLC Burger Mix 1 cup of flour with a pinch of salt, cayenne pepper, smoked paprika and mustard powder in a bowl. Coat bite size chicken pieces (chicken thigh fillets are best) in the flour. Fry chicken pieces until golden brown (about 6-7 mins each side) and drain on kitchen paper. Layer the burger as follows: Spread some homemade mayo (or quality bought mayo) on the brioche bun. Add some chicken pieces, couple of red onion rings, a generous spoonful of MBK Pear Lime & Chilli Chutney, thinly shaved cucumber slices and a pinch of black sesame seeds. Enjoy with a chilled beer !  

Nothing special to report this week without the supermarket. So following on from the success of the recent medal at the Australian Food Awards, I throught I'd share this delicious recipe that has been a hot favourite with family and friends. It features the prize winning - Pear Lime & Chilli Chutney.

There's nothing quite like a really good sandwich, roll or burger. And I think the key is to use the freshest and best available ingredients as well as adding a few homemade touches - such as mayo, chutney, sauce etc. A brioche roll makes this an absolutely mouth watering burger. Check this out...

Chicken PLC Burger

Mix 1 cup of flour with a pinch of salt, cayenne pepper, smoked paprika and mustard powder in a bowl. Coat bite size chicken pieces (chicken thigh fillets are best) in the flour. Fry chicken pieces until golden brown (about 6-7 mins each side) and drain on kitchen paper.

Layer the burger as follows:

Spread some homemade mayo (or quality bought mayo) on the brioche bun. Add some chicken pieces, couple of red onion rings, a generous spoonful of MBK Pear Lime & Chilli Chutney, thinly shaved cucumber slices and a pinch of black sesame seeds. Enjoy with a chilled beer !

 

Week 4 - 52 weeks without the supermarket

The simple things in life, are the best things... A visit to a regional area is a great place to stock up on local produce and seasonal fruit and vegetables. It is worth hunting down local farms to directly purchase from the farmers. Over the last few days, I've been able to find a delectable array of apples, citrus fruit, a wide selection of vegetables, freshly laid eggs, apiary direct honey (at a fraction of city prices !), nuts, seeds, dried fruits and more. I was particularly impressed with the cauliflower cut straight from the vegie patch - it was the freshest, most fragrant and best looking cauli I've ever seen ! Never thought cauliflower could be so exciting ! Some will be made into a cream cauliflower soup (yes of course - homemade stock) and drizzled with a little truffle oil. I came across some luscious olives at a roadside stand. These had been grown and partially pickled by an Italian family. Maria explained to me that she had prepared these with a little chilli and some fennel seeds - delicious in a simple tomato based pasta. I whizzed up some of these beauties into a tapenade, using the following ingredients: Olive Tapenade Olives, freshly crushed garlic, few capers and a drizzle of good quality olive oil - whiz these together in the small bowl of a food processor. Add a few drops of lemon juice and some cracked pepper. Add olive oil or lemon juice according to taste / desired consistency. This will keep for about a week in the fridge. Serve on bruschetta toast with a glass of wine or stir into pasta. Enjoy !  

The simple things in life, are the best things...

A visit to a regional area is a great place to stock up on local produce and seasonal fruit and vegetables. It is worth hunting down local farms to directly purchase from the farmers. Over the last few days, I've been able to find a delectable array of apples, citrus fruit, a wide selection of vegetables, freshly laid eggs, apiary direct honey (at a fraction of city prices !), nuts, seeds, dried fruits and more. I was particularly impressed with the cauliflower cut straight from the vegie patch - it was the freshest, most fragrant and best looking cauli I've ever seen ! Never thought cauliflower could be so exciting ! Some will be made into a cream cauliflower soup (yes of course - homemade stock) and drizzled with a little truffle oil.

I came across some luscious olives at a roadside stand. These had been grown and partially pickled by an Italian family. Maria explained to me that she had prepared these with a little chilli and some fennel seeds - delicious in a simple tomato based pasta. I whizzed up some of these beauties into a tapenade, using the following ingredients:

Olive Tapenade

Olives, freshly crushed garlic, few capers and a drizzle of good quality olive oil - whiz these together in the small bowl of a food processor. Add a few drops of lemon juice and some cracked pepper. Add olive oil or lemon juice according to taste / desired consistency.

This will keep for about a week in the fridge. Serve on bruschetta toast with a glass of wine or stir into pasta.

Enjoy !