5 Simple Salad Dressings

With the weather finally warming up again this week I thought it was about time I blogged our favourite simple salad dressings. I don't usually buy pre-made dressings, other than mayonnaise, as they're pricey and I like to customise our salad dressings to our tastes.

All you need is some measuring spoons and a jam jar, no special equipment.  Once made the dressings will keep in the fridge for a couple of days in the jam jar, just give them a good shake before you use them.

Lemon Dressing

90ml/6 Tblsp oil
30ml/2 Tblsp lemon juice
salt and pepper to taste

Honey/Maple and Mustard Dressing

90ml/6 Tblsp oil
45ml/3 Tblsp white vinegar
1 Tblsp Dijon mustard
1 Tblsp honey or maple syrup
salt and pepper to taste


Balsamic Dressing

90ml/6 Tblsp oil
2 Tblsp balsamic vinegar
1 tsp lemon juice
salt and pepper to taste


French Dressing

1/2 clove garlic, minced or 1/2 tsp garlic powder
1 tsp Dijon mustard
30ml/2 Tblsp white vinegar or lemon juice
60ml/6 Tblsp oil
salt and pepper to taste

Yoghurt Dressing

5 Tblsp/75ml or 1/3 cup natural yoghurt (can use dairy free)
2 Tblsp/30ml white vinegar or lemon juice
15ml/1 Tblsp oil
salt and pepper to taste
1 or 2 Tblsp fresh herbs, finely chopped (optional)
1 clove garlic or 1 tsp garlic powder (optional)

To make any/all of the dressings above simply put all the ingredients into a jam jar, screw on the lid, and shake until completely combined.  Use immediately or store in the fridge, remembering to shake the jar again before using the dressing.

1 comment Basics, Dinners, Lunches, Make it yourself, Salad, Sauces, Vegan, Vegetarian

Froothie Optimum 9400 Blender - My favourite kitchen gadget!

A while ago we were sent a fab Froothie Optimum 9400 blender.   We've always had cheaper, much less powerful blenders.  This blender is the best I have ever tried by far!  It is really powerful and very easy to clean.  It is also quieter than some of the cheaper models we've had in the past.  

You can see how the Froothie compares to the Vitamix here.  You can also check out how it compares to the Nutribullet here.

We have used the Froothie to make smoothies, soups, nut butters, dressings and sauces.  It came into it's own when bubs started weaning as I could whip up super smooth purees very quickly.  The Froothie is also fab at making a quick and healthy soup for my lunch, everything goes into the Froothie and gets whizzed for around on high speed until you have a piping hot soup.  You can check out my 5 Minute Soup recipe here.

Speaking of recipes, you do get a fab recipe book supplied in the box and it gives a lovely range of recipes that will get you started with your blender  Very handy if you're new to power blenders and are unsure what they are capable of.  I’ve also used the Froothie Optimum 9400 to make fruit couli, caramel and chocolate sauces, passata and other savoury sauces such as a smooth hidden vegetable lentil Bolognese, Hollandaise and cheese sauce.  A great tool to have in the kitchen when a quick dinner or lunch is needed.  

Here's a clip showing just what the fab Froothie Optimum 9400 is capable of:

Leave a Comment Drink, Review, Sauces, Soup

Asian Potato Cakes and Salad with Zingy Dressing/Sauce

I was recently sent a hamper of products from Amoy and challenged to give a British classic dish an Asian twist.  The challenge is to celebrate the Amoyzing Meals in a Minute campaign – a series of recipes that have been created by celebrity chef Ching He Huang, which help busy Britons on the go to make authentic Asian dishes, without the fuss.  You can check out her fab recipe videos on the Amoy YouTube Channel.

I chose to make Potato Cakes accompanied by salad and an delicious, flavoursome sauce.  This recipe is fab for a lunch or light supper, great for using up leftover mashed potato, and was an adaptable and tasty addition to our Meal Plan last week.

Asian Potato Cakes

Leftover mashed potato
1 clove garlic, crushed
1 or 2 spring onions, finely sliced
1 small tin sweetcorn, drained
1 pepper, finely diced
1 or 2 Tblsp fresh coriander, finely chopped
1 chili finely diced, optional
1 free range egg, beaten
plain flour
breadcrumbs

Mix the mash, garlic, spring onion, sweetcorn, pepper, coriander and chili (if using) together until well combined.  Form into potato cakes then coat in flour, dip in beaten egg and coat with breadcrumbs.

Heat a little oil in a non-stick frying pan and fry the potato cakes for a few minutes each side until warmed through and crisp on the outside.

Zingy Dressing/Dipping Sauce

2 Tblsp syrup from a jar of stem ginger or 2 tsp grated ginger and 2 Tblsp caster sugar
2 Tblsp soy sauce, I used Amoy infused with Kaffir lime and lemongrass
2 Tblsp rice wine
4 Tblsp rice wine vinegar

Mix all ingredients together well. Use as a dressing for salads or dipping sauce for Asian Potato Cakes.

** Disclosure: I was compensated for my time, expertise and ingredients used when creating this recipe for the Amoy campaign. **

7 comments Dinners, Lunches, Meatfree Monday, Salad, Sauces, Vegetarian

Mega Veg Pizza/Pasta Sauce

I was sent an Optimum 9400 from Froothie to try out.  It is brilliant! I will be blogging more about this fab gadget along with a few smoothie recipes, a chocolate mouse recipe and several soups all made in the blender.  I thought I would blog this delicious and versatile pizza/pasta sauce first though as I made a huge vat of it to freeze.  This recipe is great for hiding vegetables, should you need to, and also useful for using up vegetables languishing in the vege draw of the fridge.  

We use this sauce as a pasta sauce, pizza sauce or thinned down with a little vegetable stock to make a delicious and flavoursome tomato soup.

I decided to soften the vegetables before blending, however you can make a sauce or soup by putting raw vegetables in the blender as Jac from Tinned Tomatoes has done with her delicious Rich Tomato Blender Soup.  

Mega Veg Pizza/Pasta Sauce

2 Tblsp olive oil

1 onion, diced

2 peppers, diced

2 celery sticks, finely diced

4 cloves garlic, crushed
3 carrots, peeled and diced
2 courgettes, finely diced
1 large sweet potato, peeled and finely diced or grated
1 Tblsp dried Italian mixed herbs
1 Tblsp light soft brown sugar
1 Tblsp Balsamic vinegar
4 Tblsp tomato paste
2 x 400g can crushed tomatoes

In a large saucepan over a moderate heat, saute the prepared vegetables until softened.  Add in the herbs, sugar, vinegar and tomato paste along with the tinned tomatoes.  Mix really well to combine then cover and simmer for 10 - 15 minutes.  Cool the sauce for a few minutes.  Blitz the sauce up and use on pizza bases or mix through cooked pasta.  This recipe makes a large quantity of sauce which freezes well and is perfect for a quick supper option.  

I used the Optimum 9400 from Froothie to blend the sauce in two batches, so much easier than a stick blender which I previously used.  

I'm linking this recipe up with No Waste Food Challenge as we used up the remaining vegetables in our fridge before before our next weekly shop was delivered.  The challenge was created by Elizabeth and is being hosted this month by Laura.

I am also joining in with Extra Veg, a monthly blog challenge devised by Helen and I and hosted this month by Sarah.  Extra Veg encourages us all to add extra vegetables to our meals.

5 comments Basics, Budgeting Tips, Dairy free, Dinners, Lunches, Meatfree Monday, Pasta, Review, Sauces, Soup, Vegetarian