Tomato salad with olive salsa

Perfectly ripe, juicy tomatoes are in plentiful supply right now – this simple yet delicious #TheFridayRecipe salad with olive salsa makes a great alternative to the usual pairing with basil (lovely as that is) and is perfect served with BBQ meats or as part of a tapas selection. The secret lies with good quality basic ingredients and the red onion which is steeped in lemon juice for about an hour and then mixed with finely chopped green olives and fresh coriander. This is one of those recipes that can be easily scaled up or down – you’ll find yourself making it over and over again once you’ve tried it. I also make a big batch of the salsa to serve sprinkled over pulled pork or lamb kebab wraps Enjoy!

tomato salad WITH OLIVE SALSA

Serves four

  • 4 large ripe tomatoes.
  • 1 dessertspoon of good quality extra virgin olive oil 
  • 1/2 teaspoon of Maldon sea salt
  • The juice of a lemon
  • 1 small red onion, peeled and finely chopped
  • 6 pitted green olives 
  • A generous handful of fresh coriander
  • A pinch of cayenne pepper

To make…

Firstly, prepare the onion – it needs to be finely chopped, placed in a ceramic or glass bowl and then steeped in the lemon juice with a pinch of sea salt. Set aside for an hour. The onions will lose their raw edge and the lemon juice will turn pink.

To make the salsa, pour away half of the lemon juice and mix the onion thoroughly with the finely chopped olives, coriander and cayenne pepper. Set aside. It will keep for a day in the fridge but is best served fresh.

Slice the tomatoes thinly and layer on a serving plate, pour over any juices that have run out. Drizzle generously with the olive oil and sprinkle with sea salt. Spoon the salsa evenly over the tomatoes. If you’re not serving this immediately just cover and leave it out until you need it – tomatoes should never be refrigerated as it robs them of their flavour.

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Cherry pithiviers

This #TheFridayRecipe dessert is very easy to make and so delicious, everyone will want an extra helping! The combination of fresh, juicy cherries soaked in Kirsch, the soft almond sponge and the crisp pastry is delicious served just warm with either thick cream or vanilla ice cream. You will need a cherry stoner to remove the pits easily – I bought an inexpensive one and had great fun with it!

cherry pithiviers

  • 2 x 350g packs of ready-rolled all-butter puff pastry 
  • 125g butter
  • 125g golden caster sugar
  • 1 medium egg and 2 medium egg yolks (reserve a little to join the pastry discs together)
  • 125g ground almonds
  • 15g plain flour
  • 2 tablespoons of Kirsch
  • 225g fresh cherries, stoned
  • 1 teaspoon icing sugar 
  • Cream to serve

To make…

  • Unroll each sheet of puff pastry. Cut into 2 large circles – use a large dinner plate as your template. Lay one on a greased baking sheet to use as the base – prick it with with a fork, evenly just a few times. Lay the other on the greaseproof paper the pastry is rolled in, chill for 20 minutes in the fridge.
  • Preheat the oven to 220°C.
  • Stone the cherries, add them to a bowl and macerate them in the Kirsch.
  • To make the sponge, cream the butter and sugar together, mix in the eggs, then the flour, almonds and cherries.
  • Remove the pastry from the fridge, spoon the cherry sponge mix in a mound in the middle and spread it out to within 2.5cm of the edge. Brush a little beaten egg around the edge.
  • Cover with the second circle of pastry, crimp the edges Chill for a further 20 minutes.
  • Remove from the fridge, make a small hole in the top to let the steam out. Brush with the remaining egg glaze. Using a sharp knife, gently score radiating arcs from the centre to create a decorative crust. Bake for 15 minutes.
  • Turn the oven down to 180°C for 30 minutes.
  • Remove from the oven, dust with icing sugar and bake again for a further 3 minutes to create a high gloss finish.
  • Remove from the oven, allow to cool and serve with cream or ice cream.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
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Fennel, orange and white cabbage slaw

I created this #TheFridayRecipe fresh white salad recently for a BBQ party and I think it’s going to be a new favourite. There’s plenty of crunch with the finely sliced white cabbage and fennel, the tang of fresh oranges and Dijon mustard dressing with the freshness of herbs – either mint or tarragon both work beautifully.

Fennel slaw

  • 1 small head of white cabbage
  • 2 medium heads of fennel
  • 2 medium oranges (ruby grapefruit also works well)
  • A handful of fresh mint or tarragon
  • Dressing: 1 dessert spoon of white wine vinegar, 3 dessertspoons of grapeseed or light olive oil, a pinch of sugar, a pinch of sea salt, a teaspoon of Dijon mustard. 

To make…

  • Firstly, prepare the dressing. I usually make this in a small lidded jar so I can make it quickly just by shaking it up and, if there’s any left over, it keeps well for a few days to use on other salads. Dissolve the mustard in the vinegar first, then add the oil and seasonings. Shake well to emulsify the ingredients together – taste and adjust any of the elements to taste. It needs to be tangy, not greasy.
  • Prepare the oranges. Slice off the top and bottom of each orange, run the knife down and around the sides and remove all the peel and pith. Quarter and quarter again, cut into chunks, reserve the juices and remove any pips.
  • Finely shred the while cabbage and fennel, mix thoroughly then add the orange and any juices to the cabbage and fennel mixture – this will prevent the fennel from turning brown. Add a couple of dessertspoons of the dressing and mix thoroughly. Add a little more if necessary/to taste. Keep it chilled in the fridge until you want to eat it. Add the freshly chopped mint or tarragon and mix just before serving as otherwise, the oil in the dressing will spoil the leaves.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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