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spring 2010

I find the easiest way to make Tapenade is to simply run my chefs knife madly through everything on a chopping board and mix it up in the container I plan to store it in. Perhaps I'm simply too lazy to bother dirtying my food processor, when rinsing a knife only takes a second.

Either way you choose to mince and mix it up won't effect the delightful burst of Mediterranean flavour it offers to many foods. Try it spread on crusty bread, dolloped on top of steaks or mixed through vegetables.

  • Tapenade
  • 100 grams of preserved Kalamata Olives, stones removed
  • 1 tablespoon of salted capers, rinsed
  • 1 or 2 anchovy fillets, minced
  • 1 clove of garlic, minced
  • a handful of fresh herbs such as parsley, basil and chives
  • sea salt and pepper, to taste
  • olive oil
  1. Add the Kalamata olives, capers, anchovy, garlic and herbs to your food processor or blender and pulse to form a rough paste.
  2. Add salt and pepper to taste and enough olive oil to form your desired consistency for easily spreading or dipping.
  3. Transfer to a serving dish or sterilised jar for storing in the refrigerator for future use.
  4. Makes approximately 1 cup.

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Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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