Basic Vinaigrette
[…] day. Sometimes, we may substitute a squeeze of lemon for the vinegar. But having a vinaigrette recipe that you can quickly blitz up and store in a jam jar in […]
[…] day. Sometimes, we may substitute a squeeze of lemon for the vinegar. But having a vinaigrette recipe that you can quickly blitz up and store in a jam jar in […]
[…] ingredients served as either a side or as a stand alone vegetarian feast. This Raisin-Caper Vinaigrette was the first recipe I made from his book. It was immediately added to […]
The all round vinaigrette with a little tang from the onion, mild acid from the rice vinegar, hit of heat from the mustard and a great pouring consistency. It holds […]
[…] it’s needed to allow the flavours to mingle before pouring on your leaves. Umami Anchovy Vinaigrette 1/2 small shallot finely chopped 3 tbsp red wine vinegar 1 tbsp lemon juice […]
The secret to this salad is the Umami Anchovy Vinaigrette. Yes, I can see you, through my screen, turning up your nose at the thought of anchovy dressing. But as […]
[…] confit garlic is the hidden ingredient in the best mashed potatoes. Not to mention in vinaigrette, sauces and dips. And the bonus? Once all the garlic cloves have been devoured, […]
[…] you are making this recipe on repeat by replacing the buttermilk version with your favourite vinaigrette, some thinned out green goddess, raisin caper vinaigrette, salsa verde, or the buttermilk dressing […]
[…] roasted sweet potatoes or squash for a super seasonal feel Dressing options: Buttermilk Dressing Shallot Vinaigrette Umami Vinaigrette Start by roasting the beets (& make your onions if you haven’t […]
[…] Roasted Carrots (I use a tahini sauce instead of the yoghurt) Green salad with Apple Vinaigrette Dessert: Honey Cake with the chocolate glaze from this cake German Apple Cake (an […]
[…] also include a selection of the infamous Building Feasts’ Fridge Basics – marinated feta, a vinaigrette and a pickle. The demo will run for an hour and then everyone will […]
[…] the perfect accessory for your spears. Other asparagus toppings include, salsa verde, raisin & caper vinaigrette, umami breadcrumbs, dill sauce, buttermilk dressing, pickled onions, tahini dressing, simple brown butter (I […]
[…] meticulously treanscribed her recipes and notes for dishes such as lasagne, soups, crumble, fish pie, vinaigrette, chocolate chip cookies. Necessary classics that everyone should have in their repertoire. Chocolate chip […]
[…] aside on a monthly basis to assemble my arsenal of Fridge Basics: Confit garlic, basic vinaigrette, flavoured butters, pickled chillies and red onions and the list goes on. You see, […]
[…] at the bottom of the bowl. I then add the juice either to my basic vinaigrette or a Bloody Mary Tricks for plating: Try not to be too prescriptive. Don’t […]
[…] serving bowl of choice, combine all the ingredients, adding the reserved citrus juice to the vinaigrette (or using the reserved juice as the base to start the dressing if it […]
[…] summer. The inspiration for the salsa came from April Bloomfield and her delicious lemon caper vinaigrette, where she segments the lemon and keeps them in chunks in the dressing. I […]