All posts filed under: Dips, Sauces, Salsa´s

Tzatziki

This tzatziki with fresh mint and lemon is just heavenly! I got the original recipe from a friend who served it at a bbq last summer. Yesterday – in the middle of winter – I enjoyed it next to the tomatoe and olive salsa and the yummy,fun and healthy main course Stephanie had prepared as a test for our next cooking workshop. And it was heaven! Which means, it is time to share it with all of you! 4 portions Ingredients: half a cucumber salt 3 dl greek yoghurt – if you are lactose intolerant,you can use goat yoghurt or quark 1 garlic clove, crushed 2 tbspns fresh mint, chopped 1 tspn lemon zest 1 tbspn olive oil freshly ground pepper Start with grating the cucumber roughly. Put the grated cucumber in a sif and sprinkle some salt over it. Allow it to sit for about 20 minutes. Once the 20 or so minutes have passed, squeeze all the liquid you can out of the cucumber. Stir the cucumber together with the yoghurt, garlic, mint, …

Tomatoe and olive salsa

It seems to be the week or months of little nice side dishes all of a sudden , eh 🙂 !? Yesterday I tried this one next to one of the courses Stephanie and I were testing for our next cooking workshop and next to being fast and easy to make, it was extremely tasty and of course veeeeeeeeeeeeery healthy. 4 portions Ingredients: 12 cherry tomatoes or 3 large tomatoes half a cucumber 2 spring onions 1 crushed garlic clove 1 dl chopped, fresh basil 1 dl chooped black olives 2 tbsnpns freshly squeezed lemon juice salt & pepper The original recipe said to slice the tomatoes in small cubes and remove the pits but I left the pits in, which gave it more of a “salsa-feel”. Plus I also feel it tastes more like tomatoes as well with the pits in. Anyway, do slice your tomatoes in little cubes :-)… Do the same with the cucumber (also here it said to scrape out the seeds of the cucumber but I left them in). Chop …

Mango salsa, yes!

I know it is in the middle of autumn, but somewhere on the globe the season is different and I just love this little “salsa”/side dish/salad too much not to share it with you guys right now. Plus for us here in the colder hemishpere at the moment, this yummy gem will provide us with enough immune boosting anti oxidants, vitamins and capsaicin to keep all those winter colds and coughs at bay. Not to mention all the additional benefits of the fresh herbs too , aiding digestion and more. Ingredients: 1 mango 1 mild chili pepper (if you´d like it hot, of course you get a hot chili pepper 🙂 ) 1 red capsicum 2 spring onions 3 tbspns chopped fresh mint 3 tbspns chopped fresh coriander 1 lime Slice the mango in small cubes and put it in a bowl. Rinse and chop the chili pepper, getting rid of all the seeds. Do the same with the capsicum. Clean and chop the spring onions. If you haven´t already, roughly chop the mint and …

Blueberry & Tomatoe Salsa

This might sound like a really crazy title, and so be it… It was one of the first “healthy” recipe´s I ever tried to make, so once you´ve seen how extremely easy this is you all understand how much I had never been in to cooking before I got on this journey 🙂 . That day it was one of the side dishes of the first BBQ we hosted on our roof terrace here in Haarlem. Well, that was almost 6 years ago and I still love making this one as part of more yummy salsas, salads and other small side dishes next to either a BBQ or just next to ovenbaked fish or even grilled tofu. Last year we even had this yummy salsa as part of the Christmas buffet! Ingredients are: 1,5 dl of blueberries 4 tomatoes 2 tbspns rougly chopped basil 2 tbspns olive oil All you do is rinse the bluberries and the tomatoes under the tap. Then you cut the tomatoes in halves and remove the “pits” (am not sure if …

Chimichurri

Chimi…what? That´s exactly what I was thinking the first time I heard this word. And when I saw a picture of this green sauce I thought “well, that´s just another version of pesto”. Oh, ignorance! Oh, unknowingness! Then I did taste it, and wow, I was sold! Where pesto is soft and has a hint of taste, chimichurri is vibrant, present and has freshness and attitude. Here´s one of my favorite versions: 0,75 dl of olive oil 0,75 dl balsamic vinegar 2 dl chopped, fresh parsley 1 tspn cayenne pepper 1 tspn salt Add all the ingredients to your mixer, or use a fork to mix it all up until it´s a gunk. Enjoy with grilled fish and vegetables for instance, or let me know what your new favourite combo is with the chimichurri!