Bread

Fiesta Summer Salad

0 · Jun 30, 2014 · Leave a Comment

+ This Fiesta Summer Salad is inspired by Marcela Valladolid from The Food Network +

This salad BLEW MY MIND… It’s simply amazing! It is seriously a flavor explosion in your mouth. It was inspired by Marcela Valladolid from the Food Networks show Mexican Made Easy. I took her recipe and then went a step further and turned it into a Mexican version of Panzanella Salad which is a bread salad. I added some spiced croutons and it was lovely! Here’s the recipe for the salad and you can find the recipe for the spicy croutons HERE…

Fiesta Summer Salad

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Prep time

10 mins

Cook time

3 mins

Total time

13 mins

This salad is like a flavor explosion, your friends will be blown away!

Author: Heather // WhipperBerry

Recipe type: salad

Cuisine: Mexican

Serves: 6-8

Ingredients

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 dried chili de arbol or ½ teaspoon chili flakes
¼ cup pine nuts
½ cup extra virgin olive oil
¼ cup balsamic vinegar
salt & pepper
¾ cup pitted and halved kalamatta olives
¾ cup green olives sliced
2 cups grape or cherry tomatoes - halved
½ cup of queso fresco or mild feta
2 cups of spicy croutons

Instructions

In a dry skillet over medium high heat, toast your cumin and coriander seeds and pine nuts until the nuts slightly brown. This will take about 2 minutes. Toss and stir the seeds and nuts to avoid them burning.
Once they are finished toasting, add them to a small jar with the extra virgin olive oil, balsamic vinegar along with the salt and pepper. Store in the fridge for at least 30 minutes for the flavors to marry.
For the salad, clean and cut your tomatoes and add to a large bowl. Add olives, croutons and cheese to the bowl and top with dressing

Creamy Avocado Gazpacho with Spicy Croutons

2 · Jun 30, 2014 · Leave a Comment

+ Creamy Avocado Gazpacho with Spicy Croutons inspired by Tori Richie from Appetite for Adventure on The Food Network +

There is nothing better on a hot summer day than a cool, refreshing gazpacho! What is gazpacho? It’s a cold soup that is typically made with pureed vegetables or even fruit. It is fresh, clean and so delicious! Here is my take on Tori Richie’s Avocado Gazpacho recipe…

Creamy Avocado Gazpacho with Spicy Croutons

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

A creamy and light cold soup that your friends and family will love!

Author: Heather // WhipperBerry

Recipe type: soup

Cuisine: Mexican

Serves: 4-6

Ingredients

2 large cucumbers - peeled & seeded
3 avocados
2 limes - juiced
½ cup vegetable stock
1 small jalapeño - seeded and chopped
3 green onions - white and green
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon pepper
olive oil
4-5 grape tomatoes - diced
¼ cup queso fresco - crumbled
4 large slices of crusty bread or pumpernickel bread
½ stick of butter
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon mexican oregano
1 teaspoon kosher salt

Instructions

Clean and prep all your veggies and roughly chop each one. Add the cucumber, avocado, lime juice, vegetable stock, jalapeño, green onion, salt, cumin, chili powder and pepper to the jar of a blender. Blend until pureed. If the mixture is too thick, you can add more vegetable stock until you reach your desired consistency.
Chill in the refrigerator for a least 30 minutes.
For the spicy croutons... Cut bread into small bite sized pieces. Place in a 450˚ oven for 10 minutes.
Melt butter and add chili powder, cumin, crushed Mexican oregano and salt.
Remove croutons from oven and drizzle with butter mixture and toss to coat.
Put croutons back into the oven for an additional 5 minutes.
Remove from oven and let cool.
When you are ready to serve the gazpacho, place the soup in small bowls, drizzle with a little extra virgin olive oil and top with spicy croutons, diced tomatoes and crumbled queso fresco.

Honey Fig Pistachio and Goat Cheese Loaf from Twigg Studios

21 · Jun 17, 2014 · Leave a Comment

I am THRILLED beyond belief to have Aimee from Twigg Studios today sharing her Honey Fig Pistachio and Goat Cheese Loaf with all of us. Aimee has been linking up to The Party Bunch Link Party for some time now and I am in awe of her work. I just had to showcase her amazing talents here on WhipperBerry, so I asked if she would like to do a guest post and (squeal) she said yes!

Aimee lives in the south west of England in the UK and her creativity and style is out of this world. Check out this aaamazing recipe and then I have shared even more eye candy with you and the bottom of this post.

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i dreamed up this flavour combination the other day and was excited to see it come together, figs go really well with goats cheese and honey and the pistachios add a little crunch.

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recipe

500g white flour (approx 3 and 1/3 cups)

1/2 tsp salt

15g caster sugar (approx 3 tbsp)

1 sachet fast action yeast

200ml warm water

100ml milk

1 small egg beaten

40g unsalted butter softened (3 tbsp)

in the bowl of a stand mixer add the flour, salt, yeast, sugar, butter and beaten egg, pour in the milk and start mixing with the dough hook while pouring in the water, continue to mix it until it is smooth,

in a stand mixer knead for 5 minutes or if kneading by hand knead for about 10 minutes until elastic.

place in an oiled bowl and cover with cling film and leave to rise for 1 to 2 hours

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knock out the air and roll the dough out into a large rectangle

slice 5 fresh figs and place on to the dough, break up some goats cheese and sprinkle it evenly over the rectangle (approx half a cup)

chop 1/4 cup of pistachios and sprinkle over the top and drizzle with raw honey, roll up length ways into a long log then cut down the centre, twist the two pieces together and shape into a circle