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On a large serving board arrange 6 Parma ham slices, 12 slices Napoli or Milano Salami, Green and Black Olives, 3 quartered vine ripened tomatoes, 1 torn Mozzarella cheese or 200g baby Mozzarella balls, a few Basil leaves, 6 slices of ripe melon and either bread sticks or sliced olive bread. Garnish with rocket leaves and serve with Balsamic vinegar and the Italian dip.
6 tbsp mascarpone cheese or any soft cream cheese
2 tsp capers
1 tbsp lemon juice
Salt and pepper
2 large roasted red peppers, either fresh or from a jar
500g strong white flour
5g sea salt
10g fresh yeast
300mls tepid water
30mls olive oil
50g chopped olives
Arrange slices of olive oil bread onto a large bread board with 200g marinated feta cheese cubed, 4 quartered tomatoes, green and black olives. Place small bowls of the Baba Ghanoush (aubergine dip)and chickpea dip on the board.
1 tsp finely grated lemon rind
2 cloves garlic
2 tsp fresh thyme leaves
¼ tsp coarsely ground black pepper
200g feta diced, cut into small dice
300mls olive oil
1 tsp freshly chopped chilli
Serves 4-5
2 aubergines
Olive oil
3 garlic cloves, peeled and crushed
2 tbsp Tahini
4 tbsp lemon juice
2 tbsp olive oil
½ tsp paprika
400g can chick peas, drained
1 garlic clove, peeled
45mls Tahini
45mls olive oil
1 lemon, juice and half the zest
1/2 tsp paprika
Cook's Tip – There are a number of additions that could be added to this basic recipe. Any one of the following ingredients could be added for variety - 2 tsp sesame seeds, a sprinkle of cumin seed, a few crushed pine nuts, 1 blitzted roasted red pepper, stir in a little caramelised red onion or a handful chopped coriander.
A simple platter including:
6 slices smoked salmon, 18 tiger prawns, 1 lemon, 6 quail eggs, a cooked beetroot, ryebread or flatbread crackers, pickled red onion, samphire or gerkins and a wcream cheese, dill and caper dip.
To assemble – place all the ingredients onto a large plate or board and garnish with lemon wedges and fronds of dill.
200g soft cream cheese
1 tbsp chopped capers
2 tsp chopped fresh dill
2 tsp lemon juice
Salt and pepper
Gorgeous and simple a fruit platter will always be a winner no matter the event or age! Why not add some mini meringues and a chocolate sauce for a little extra sweetness.
150g dark chocolate squares
50g milk chocolates squares
100mls double cream
1 tbsp golden syrup
Cookery demonstrations with Teresa Bovey
For a full list of dates and events where Teresa will be featured in cookery demons-trations, or to book onto a demonstration day, visit: www.teresabovey.co.uk
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