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ginger syrup

9 Apr

I like to use this syrup with soda water in cocktails (like my perfect pimm’s) as a replacement for ginger ale to get more control over the sweetness of the drink.

The demerara sugar gives the syrup a richer, more complex flavour but it can be replaced with white sugar if you want to avoid discoloration in your cocktail.

I’m sure there are many non-cocktail uses for this, if you have a good one let me know.

ginger syrup

ingredients

  • 1 large piece of ginger, peeled and sliced
  • 1 c demerara sugar
  • 1 c water

preparation

Put the sugar, water and ginger in a saucepan over medium-high heat.  Stir constantly until sugar has completely dissolved and mixture is simmering.

Simmer for 4 to 5 minutes.  Remove from heat and let steep for 5 to 10 minutes before removing ginger.

Let the syrup cool and transfer to an airtight container.  It will keep for up to 6 months.

kalamata olive tapenade

20 Mar

Tapenade to go with portobello cap salad.  It’s also great on pretty much every sandwich ever.

If you want to make it vegetarian you can substitute an extra teaspoon of capers for the anchovy fillet.

oregano, sage, thyme & basil

kalamata olive tapenade

ingredients

  • 1 c pitted kalamata olives
  • 1 tbsp fresh basil
  • 1 tbsp fresh thyme
  • 1 tbsp fresh oregano
  • 1 tbsp fresh sage
  • 1 tsp black pepper
  • 1 pinch hot red pepper flakes
  • 1 anchovy fillet
  • 1 tsp capers
  • juice of 1/2 lemon
  • 1/8 to 1/4 cup olive oil

preparation

Put first ten ingredients (everything except olive oil) in blender or food processor.  Blend until well combined.  Add olive oil, continuing to blend, in a steady stream until mixture forms a smooth paste (should take less than a 1/4 c of olive oil).  Transfer to a bowl and cover with plastic wrap or to a sealed container and refrigerate to store up to 3 days.

pico de gallo

17 Mar

Fresh salsa to go with grilled basa fish tacos.  It’s also tasty on tortilla chips and even better mixed into guacamole.

pico de gallo

ingredients

  • 4-5 plum tomatoes, seeded and diced
  • 1/2 of a medium yellow onion, finely diced (about 3/4 c)
  • 2 cloves garlic, minced
  • 3-4 green onions, white and pale green parts only, thinly sliced
  • 1 jalapeno pepper, finely diced (seeds in if you like heat, seeds removed if you want it mild)
  • 1 c chopped fresh cilantro
  • juice of 1/2 a lime

lots of cilantro...

preparation

Combine all ingredients, mix well.  Adjust amounts of jalepeno and lime as desired.  If made in advance pour off any excess liquid that has accumulated in the bottom of the bowl before serving.