My lot love homemade tapenade. The photo above also features our homemade wholewheat bagels (see The Hairy Bikers recipe on the BBC- simple as a scone mix!). I use loads of fresh herbs and cream cheese in my tapenade recipe with a bit of tomato paste and balsamic vinegar. Take a cup of pitted mild black olives, blend in fresh herbs of your choice ( basil, parsley, chives and oregano are my choices), add a tablespoon of V8 or tomato paste, half cup of cream cheese, some garlic, the juice of one lemon, freshly ground black pepper and blend. Taste and adjust seasonings. There, you have it. Simple AS!
Next week I am making a whole gaggle of dips with year 6, such as fresh tomato mexican, green humus, sour cream and chive and at least 4 more. We will also make some garlic crostinis and some vegetable dippers if our time allows. I am hoping these will add a whole new taste sensation to a night of crazy dancing and flashing lights.
To add a bit of spiceness to my week and to make things really interesting I am giving a talk at TEDxTheHagueLive about a theory I have about CIY (Cook it Yourself) and a Foodquation for making the world a better place one plate at a time! Preparing this talk has allowed my the luxury of revisiting many an food memory and the joy of getting to know new friends. For food is more than just survival. It is love, care and thoughtfulness shared between humanKIND! So sit down at a table and share a meal this week with family, friends, colleagues, strangers and give a thought to those who may be lonely. Share.
I have also been taking photographs of some foodie friends of mine from the market. With their help and gorgeous produce I and a group of wonderful volunteers – Lisa, Rita, Bintou, Christine from Quirkys, Lee and Pauline will put together a lovely lunch for 200! It will be quite a week but as I say to the kids a bit of hard work never killed anyone. Here’s some of the pics I took at the market and one of the chef at Chef India who is making a Tarka Dahl, which is his secret recipe handed down from Grandmother, to grandson. And I have to say, it tastes really good. No recipe this week until the TedXTheHagueLive is over and my lists of things to get done grow less.
Berry fruits and the grower of the Gooseberries herself – Yvonne
Chef India's secret Tarka dahl being made!
