It’s raining and grey here in Yorkshire so I needed some food that is full of sunshine to cheer me up. This is a Mexican inspired recipe that’s easy to throw together.
Avocoda and Sweetcorn Salsa (makes one small bowl full)
225g canned sweetcorn, drained
1/2 red onion, finely chopped
8-10 cherry tomatoes, quartered, and de-seeded if you don’t like the insides like me!
A handful of fresh basil, finely chopped
1 ripe avocado, peeled and diced
1 tablespoon of lime juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1. Combine all the ingredients in a bowl and mix together well. Leave in the fridge for a couple of hours before eating.
Fresh coriander is a good substitute for basil.
This is also nice mixed with cooled pasta shapes to make a pasta salad for lunch.
This recipe is an amalgamation of two things, the inspiration comes from a very naughty but extremely nice treat, while the ingredients list focuses on things that are good for you. So overall a fairly balanced approach I’m sure.
To start with the inspiration…
I was lucky enough to receive a box of fudge for Christmas from Wonky Kitchen. They offer the most amazing range of flavours and the texture and taste of the fudge is unbelievably good. They had a stand at the Winter Food Festival in Harrogate and while I’m so happy they travelled there from Devon it’s a shame they aren’t based a bit closer to Yorkshire. (Luckily you can order from them online!) My box of fudge contained the following flavours; Cherry Brandy, Strawberry and Balsamic and Blackcurrant and Rosemary.
Next the ingredients …
I’ve been hearing lots about chia seeds and when I saw them in my local Home Bargains store I thought I’d give them a try.
I’ve put them to use here making a jam. The great thing is that there is no cooking involved so it’s very easy and quick to make.
Blackcurrant, Rosemary and Chia seed jam
1 tbsp chia seeds
Leaves from one Rosemary stalk, very finely chopped
- Blend the blackcurrants in a food processor.
- Stir in the chia seeds, 1 tbsp warm water, the chopped fresh rosemary and around 1 tsp honey (more if you require your jam to be sweeter).
- Mix well.
- Chill in the fridge to allow the seeds to swell and create the jammy consistency.
This doesn’t keep for too long. Store it in the fridge.