After they soak in the sun all summer long, I cut down my basil plants and make this gorgeous pesto. This basil pesto is mellowed with fresh spinach and enhanced with black olives. I make big batches and freeze in small containers for the whole year. It will keep in the fridge for a week. Toss with pasta, spread on meat or sandwiches, or add a spoonful to flavour your favourite recipes. Enjoy!
This is very easy and quick to make to serve with Indian appetizers as a dip.
Coriander relish is prepared and preserved when fresh cilantro is bountiful in season. It has very good flavor too! This relish will keep for several months, and adds taste to any drab meal!
This is a nice variation of the “white” idli chutney that is usually served with idli and dosa. The green comes from coriander leaves.
This mint chutney is versatile and can be used in many ways. I love mixing this chutney with butter and spreading it on bread for sandwiches. I also add some to my omelets.
This is a South Indian fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.
This is a very tasty chutney, prepared in moments in the mixie. I've used lemon juice, coriander, green chilli, peanuts and ginger. Serve in raita, soups, with papad, rice, chapati, paronthi... It adds a kick to anything!
This garlic mayonnaise originates from Provence and is excellent with kebabs, on leafy salads, inside kathi rolls and fish. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
I don't have time for old fashioned chutney making anymore, I just put lemon juice, dhania, hari mirch, falidana and ginger in a mixie and it's ready in 10 mins!
This garlic mayonnaise is cooked by grandmothers and mothers in Provence for their families and is excellent with fish. Vary the flavour by using olive oils from Greece, France or Italy. Ensure you serve it fresh - do not store for more than a few hours.