Herb Butter(s)

Its the season for fresh herbs, all sun kissed and warm from your garden. Add fresh to butter and blend for a delightful change for a spread on a slice of whole wheat bread or a fresh baked bun. Broil a salmon with a dill butter, or use as a topping to grilled vegetables; add to al dente pasta with a light toss of parmesan. You may freeze mixed butters for several months so keep some 'on hand'. I often freeze them in ice cube trays so that they are in handy , ready to use portions. Here are a few ideas for simple herb butters. Cream to blend.

Herb Garlic Butter

1/4 pound softened butter
2 tbsp. chopped fresh oregano
1 tbsp chopped fresh marjoram
2 garlic cloves, minced or pressed

Lemon/Mint Butter

1/4 pound softened butter
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp fresh lemon juice
1/2 tsp grated lemon peel

Dill Butter

1/4 pound softened butter
2 tbsp chopped fresh dill
2 tbsp chopped scallions (both green and white)
1 tsp prepared horseradish

Basil/Dijon Butter

1/4 pound softened butter
2 tbsp chopped fresh basil
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley
1 tsp Dijon mustard

Sage Thyme Butter

1/4 pound softened butter
2 tbsp chopped fresh sage leaves
2 tbsp chopped fresh parsley
1 tsp chopped fresh thyme.

Mango Salsa

Yummy, sweet and tart. A good compliment to any rice or fish dish.

INGREDIENTS

• 2 medium ripe mangoes
• 1 small cucumber diced (peel if bitter skinned)
• 1 ripe tomato
• juice of 1 lime
• pinch of salt
• 1/2 - 1 small fresh chili pepper minced (or use a hot pepper sauce to taste)
• 1 tbsp chopped fresh cilantro (I use several more...but careful, the green of the cilantro should not drown out the color of the mango)

Peel and chop the mangoes. In a large bowl, mix together the mangoes, cucumber, tomato, lime juice, salt, chili and cilantro. Let the salsa sit for at least 10 minutes to infuse the flavours. This can keep up to three days in the fridge.

Breakfast Fruit Skewers

I have to admit, my brother is one of the very best 'chefs' that I know and his presentation of the most simple meal is inspiring. Here is a simple breakfast with fruit on skewers served with a sauce that you can individually drizzle over the fruit on your plate. Since enjoying that wonderful breakfast at his home, I have tried several different versions of sauces myself which I share below.


In an alternate fashion place strawberries, pineapple chunks, grapes, oranges, melon, cantaloupe, banana or seasonal fruit in a pretty pattern on a large wooden skewer. Serve with one of the following sauces.

Vanilla Honey Glaze

• 1 cup honey
• 1 teaspoon vanilla

Place honey and vanilla in a smaller glass microwave safe bowl. Heat just long enough for honey to be able to be stirred. Do not overheat the honey! Stir the vanilla and honey together. Drizzle over individual fruit skewers


Yogurt Dipping Sauce.

• 3/4 cup boiling water
• 1/4 cup raisins
• 1 carton (8 ounces) reduced-fat lemon yogurt
• 1/4 teaspoon ground ginger
• 1/8 to 1/4 teaspoon ground allspice
• 1/8 to 1/4 teaspoon ground cardamom

Place the water and raisins in a small bowl; let stand for 5 minutes. Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and cardamom. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour.

Marshmallow/Yogurt Dipping Sauce

• 100 g white chopped white marshmallows
• grated lemon zest
• 1 1/2 tbsp lemon juice
• 200 g fruit yogurt
• 1/2 cup thickened cream

Combine marshmallows, lemon rind and juice
in a non stick saucepan. Cook stirring continuously over low heat until the marshmallows have melted. Cool slightly. Gently combine yogurt and cream and stir cooled marshmallow mixture through the yogurt. Chill.

Raita

Raita actually means 'salad'.

This recipe should be tucked away to bring out with those spicy meals (Indian or not) as it really acts as a cooling agent and is good for digestion. It is good quite simply on its own.

So...here tis...

• 1 cup plain yougurt (natural is best...don't use vanilla flavoured)
  
• 1 cup cucumber, chopped or grated
• salt to taste
• 1/4 tsp freshly ground black pepper
• 1/2 to 1 chopped hot green chili pepper
• 1 tbsp chopped fresh coriander leaves
• squeeze of fresh lemon
  

Combine all ingredients and stir thoroughly. Garnish with coriander leaves.

You may add other fresh veggies like tomatoes, onion or radish.

Chutney

Ambli ni Chutney - Tamarind Sauce

This is a must have for samosa's and any meat dish. Hang on and in a few days I will teach you how to make the BEST samosas! Right from scratch!

• 1/2 lb. tamarind (make sure you use the block of tamarind, not the pods)
• 3 cups water
• 1/2 cup sugar (I use brown sugar)
• 1/2 tsp salt (there is that salt again - maybe use No Salt)
  
• 1/4 tsp cumin pwd.
• 1/2 tsp chilli pwd.
• 1 tbsp vinegar (I use lemon but you might have to taste to adjust for sweetness)
• Cover tamarind with hot water and soak overnight
• Remove seeds, blend and strain into a saucepan
• Add salt, cumin and sugar and boil for ten minutes
• Add chilli powder and vinegar (lemon juice)
• Cool and store the sauce in plastic containers
• Use freezer for long term storage and refrigeration for up to 60 days

This should turn out as a semi-thin liquid. It should have a dark brown grainy texture and should balance between sweet, sour and spicy hot.