Nibbles: tempting tasty morsels
Baked Olives
An unusual warm winter appetiser from "Cooking with Herbs."
1 C black olives (kalamatas are best)
2 C water
1 C red wine
1 red chilli
1 sprig rosemary
2 curls of lemon peel
2 Tbsp olive oil
Pre heat oven to 180C
Cover olives with water, bring to the boil, then drain.
Place in small, shallow baking tray and add rest of ingredients.
Bake 15-20 minutes, shaking the tray a couple of times during cooking to coat the olives.
Serve warm with bread.
1 C black olives (kalamatas are best)
2 C water
1 C red wine
1 red chilli
1 sprig rosemary
2 curls of lemon peel
2 Tbsp olive oil
Pre heat oven to 180C
Cover olives with water, bring to the boil, then drain.
Place in small, shallow baking tray and add rest of ingredients.
Bake 15-20 minutes, shaking the tray a couple of times during cooking to coat the olives.
Serve warm with bread.
Lemon Raita
2 preserved lemons
1 C Greek style yoghurt
Scrape the flesh from the rinsed lemons.
Chop lemon peel finely
Mix into yoghurt.
Serve with Greek, Indian and Morrocan food or as a dressing for grilled fish.
1 C Greek style yoghurt
Scrape the flesh from the rinsed lemons.
Chop lemon peel finely
Mix into yoghurt.
Serve with Greek, Indian and Morrocan food or as a dressing for grilled fish.
Walnut & Feta Dip
1/2 C feta cheese
1/2 C walnuts or pecans
1 Tbsp light sour cream
a pinch each of cayenne and smoked paprika
Crumble feta then stir in other ingredients.
Serve as a dip , salad dressing or sandwich filling.
1/2 C walnuts or pecans
1 Tbsp light sour cream
a pinch each of cayenne and smoked paprika
Crumble feta then stir in other ingredients.
Serve as a dip , salad dressing or sandwich filling.
