Category: SPREADS, DIPS AND CONDIMENTS

Rustic White Bean and Sun-Dried Tomato Spread

~ Karine K ~ 4 Comments
Rustic White Bean and Sun-Dried Tomato Spread
Rustic White Bean and Sun-Dried Tomato Spread

This Rustic White Bean and Sun-Dried Tomato Spread is slightly reminiscent of the confits I used to eat as an omnivore. It has a “fatty” consistency and a robust taste. This spread is perfect as a snack or as an amuse-gueule at a dinner party. I also brought it for a potluck lunch, everybody loves it and it’s über simple to make. I used Fruit Bliss® Turkish Tomato Halves, because I think they are the best and juiciest out there, but any sun-dried tomato could do.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great spreads and dips, check out the following recipes: Sun Dried Tomato and Brazil Nut Dip, Indian Eggplant Dip, Legendary Baba Ganoush.

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Rustic White Bean and Sun-Dried Tomato Spread

Rustic White Bean and Sun-Dried Tomato Spread
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can cannellini beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 tablespoon minced rosemary, packed
  • Olive oil, to taste
  • 1/3 cup sun-dried tomatoes, minced
  • Juice from ½ lemon, or to taste
  • Sea salt and pepper, to taste

Instructions

In a large mortar and pestle, purée the garlic with a little bit of salt. Add the beans and the rosemary and continue puréeing until you get the desired consistency. Add the rest of the ingredients. Give the mixture a nice stir and serve with toasted crusty bread and/or greens. Bon appétit!

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Tartinade rustique aux haricots blancs et tomates séchées

Rustic White Bean and Sun-Dried Tomato Spread
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 boîte de haricots cannellini, rincés et égouttés
  • 2 gousses d’ail, émincées
  • 1 c. à soupe de romarin frais
  • Huile d’olive, au goût
  • 1/3 tasse de tomates séchées au soleil, émincées
  • Jus de 1/2 citron, ou au goût
  • Sel de mer et poivre noir, au goût

Instructions

Dans un mortier, piler l’ail avec un peu de sel. Ajouter les haricots et le romarin et continuer d’écraser jusqu’à la consistence voulue. Ajouter le reste des ingrédients, bien mélanger, et servir avec des biscottes ou de la baguette. Bon appétit!

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Using a mortar and pestle ensures a coarse and authentic texture.

Rustic Fig and Olive Tapenade

~ Karine K ~ Leave a comment
Rustic Fig and Olive Tapenade
Rustic Fig and Olive Tapenade

Tapenade is a Provençal dish made from finely chopped olives, capers, usually anchovies, and olive oil. For this version, I added some figs and some fresh herbs, for a delectable twist on a classic. This Rustic Fig and Olive Tapenade will be the perfect hors-d’oeuvres that can be enjoyed with a cocktail. It’s a very simple recipe, just get yourself a nice baguette, and you’re set!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Rustic Fig and Olive Tapenade

Rustic Fig and Olive Tapenade
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup dried figs, chopped very small
  • ½ cup Kalamata olives, pitted, rinsed, and drained
  • 1 small clove garlic, minced
  • 1 teaspoon capers, minced
  • ½ teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons olive oil
  • Sea salt and pepper, to taste

Instructions

In order to get a rustic tapenade, the use of a mortar and pestle is recommended. Mash the olives with the garlic, capers, rosemary, and thyme. Add in the figs, balsamic vinegar, and olive oil, and mix well. Season to taste with sea salt and pepper. Bon appétit!

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Tapenade rustique aux figues et olives

Rustic Fig and Olive Tapenade
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 tasse de figues séchées, hachées finement
  • ½ tasse d’olives Kalamata, sans le noyeau, rincées et égouttées
  • 1 gousse d’ail, émincée
  • 1 c. à thé de câpres, émincés 
  • ½ c. à thé de romarin frais, émincé
  • 1 c. à thé de thym frais, émincé
  • 2 c. à thé de vinaigre balsamique
  • 3 c. à soupe d’huile d’olive
  • Sel de mer et poivre, au goût

Instructions

Pour une tapenade rustique, l’utilisation d’un mortier et pilon est recommandée. Écraser les olives avec l’ail, les câpres, le romarin, et le thym. Ajouter les figues, le vinaigre balsamique et l’huile d’olive, et bien mélanger. Assaisonner de sel de mer et de poivre, au goût. Bon appétit!

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Sun-Dried Tomato Spread

~ Karine K ~ 3 Comments
Sun-Dried Tomato Spread
Sun-Dried Tomato Spread

I use this Sun-Dried Tomato Spread with this burger, but also on wraps, sandwiches, salads, and pasta. It takes 5 minutes to make and it is so delicious. Try it on a vegetable soup too, it’ll become one of your favorite condiment.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Sun-Dried Tomato Spread

Sun-Dried Tomato Spread
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 8–10 sun-dried tomatoes
  • 2 cloves of garlic
  • 2–3 leaves fresh basil
  • Olive oil (about 3 tbsp)
  • Salt, to taste

Instructions

Blend all the ingredients to the desired consistency with a small bender or mash with a mortar and pestle. I usually make a large batch and keep it in a jar in the fridge. Bon appétit!

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Confit de tomates séchées

Sun-Dried Tomato Spread
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 8 à 10 tomates séchées
  • 2 gousses d’ail
  • 2 à 3 feuilles de basilic
  • Huile d’olive, au goût (environ 3 c. à soupe)
  • Sel de mer, au goût

Instructions

Mélanger tous les ingrédients jusqu’à la consistance désirée à l’aide d’un petit mélangeur ou d’un mortier et pilon. Je confectionne habituellement une recette double ou triple, que je conserve au réfrigérateur. Bon appétit!

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My Mother-In-Law’s Garam Masala

~ Karine K ~ 3 Comments
My Mother-In-Law's Garam Masala
My Mother-In-Law’s Garam Masala

I cook Indian food often. I love it. And when I started, my mother-in-law gave me some garam masala and some ginger-garlic paste, while explaining to me that those two are essential to Indian cooking, besides all the spices, obviously. Then when I was out of garam masala, I bought some at the grocery store. UGH. Once you try homemade, you really can’t go back to store-bought.

I am sharing the directions and ratios for My Mother-In-Law’s Garam Masala. Not only is it very easy to make, it also keeps nicely in the fridge. You can take some out when needed. These are approximate directions, and as I mentioned before, my mother-in-law doesn’t cook with measuring cups and spoons.

Garam masala (garam (“hot”) and masala (a mixture of spices)) is a blend of spices found throughout India, Pakistan, and other South Asian cuisines. The word garam refers to “heat” in the Ayurvedic sense of the word, meaning “to heat the body” as these spices elevate the body temperature. The ground spices used for garam masala, as well as their quantities, vary greatly by region. You will love the sweet aroma of this traditional spice mixture, as well as its distinct, spicy flavor.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

You will find this garam masala in many of the recipes on Livity Gardens, including this Brinjal Fry (Indian Sautéed Eggplant), this Mung Bean Curry, and these Curry Fried Potatoes with Heirloom Tomato Sauce.

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My Mother-In-Law’s Garam Masala

My Mother-In-Law's Garam Masala
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 10 minutes

Ingredients

Scale
  • 1/2 cup coriander seeds
  • 1 1/2 stick cinnamon
  • 30–32 whole cloves
  • 18–20 green cardamom pods

Instructions

Place the whole spices in a skillet and toast for a minute or two, until fragrant. Transfer to a coffee grinder/spice mill. Grind until fine. Store in an airtight container in the fridge. Bon appétit!

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Garam masala traditionnel de ma belle-mère

My Mother-In-Law's Garam Masala
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes

Ingredients

Scale
  • 1/2 tasse de graines de coriandre
  • 1 1/2 bâton de cannelle
  • 30 à 32 clous de girofle
  • 18 à 20 gousses de cardamome

Instructions

Placer les épices dans une petite poêle à feu moyen et rôtir environ 2 minutes, jusqu’à ce qu’elles soient aromatiques. Transférer dans un moulin à café ou à épices et réduire en poudre. Conserver dans un contenant hermétique au réfrigérateur. Bon appétit!

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Ras El Hanout

~ Karine K ~ 2 Comments
Ras El-Hanout
Ras El-Hanout

The Moroccan Carrot Salad recipe from the other day requires an ingredient called ras el hanout. Some people might wonder what that is, and some people might not be able to find it already made. Ras el hanout is a spice mixture originating in North Africa. It could be considered as the North African version of the Indian garam masala. Ras el hanout is associated mainly with Morocco, but it is also used in the neighboring countries.

You can find it in a spice jar in many grocery stores and speciality markets, but if not, or if you’re crazy like me and love to do these things from scratch, here is the recipe I’ve been using for a while. I’m not sure where it’s from or who gave it to me, but it sure tastes great. You could even go as far as grinding each individual spice before mixing them.

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Ras El Hanout

Ras El-Hanout
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

Whisk everything together in a small bowl. You can keep this spice blend in an airtight container at room temperate, away from the light, for about a month. You can use it to flavor dressings, you can rub root vegetables before roasting them, you can stir into a couscous. There are so many possibilities for this complex and tasty spice mix. Bon appétit!

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Ras el hanout

Ras El-Hanout
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1 c. à thé de cumin moulu 
  • 1 c. à thé de gingembre moulu
  • 1 c. à thé de curcuma moulu
  • 3/4 c. à thé de cannelle moulue
  • 3/4 c. à thé de poivre noir, fraîchement moulu
  • 1/2 c. à thé de poivre blanc, fraîchement moulu
  • 1/2 c. à thé de graines de coriandre moulues
  • 1/2 c. à thé de cayenne
  • 1/2 c. à thé de piment de la Jamaïque moulu
  • 1/2 c. à thé de muscade moulue
  • 1/4 c. à thé de clou de girofle moulu

Instructions

Mélanger tous les ingrédients dans un petit bol. Conserve le mélange d’épices dans un contenant hermétique au réfrigérateur pendant un mois. Vous pouvez l’utiliser dans une vinaigrette, pour assaisonner des légumes racines avant la cuisson au four, ou même pour relever un couscous. Ce mélange à épices est vraiment versatile. Bon appétit!

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