After gorging on the cheesecake over the
weekend (and of course sharing it with family & friends), I thought I’d
post something a bit ‘lighter’! As promised in my earlier post, here is a
recipe for Raspberry and Cilantro Salsa. I used some of the leftover
berries to make a delicious Raspberry Compote, which went very
well with the cheesecake and I also made a breakfast of it by
slathering it on toast. Both recipes are quite easy to make, so have a go!
weekend (and of course sharing it with family & friends), I thought I’d
post something a bit ‘lighter’! As promised in my earlier post, here is a
recipe for Raspberry and Cilantro Salsa. I used some of the leftover
berries to make a delicious Raspberry Compote, which went very
well with the cheesecake and I also made a breakfast of it by
slathering it on toast. Both recipes are quite easy to make, so have a go!
Raspberry and Cilantro Salsa
This salsa is a lovely combination of sweet,
spicy and tart flavours and goes well with chips. It can also be used to
garnish grilled meats.
spicy and tart flavours and goes well with chips. It can also be used to
garnish grilled meats.
You’ll need:
- 1 cup Raspberries
- A handful of Cilantro, chopped
- 1 medium Onion, chopped
- 1-2 cloves of Garlic, chopped
- Juice of ½ a Lemon
- ½tsp roasted Cumin Powder (optional)
- 1-2 Jalapeno Peppers, chopped (optional)
- Salt, pepper & sugar to taste
How to:
- Combine all the ingredients in a bowl.
- Gently mash with a whisk or a spoon to release
the berry juices. Leave some of the raspberries intact. - Chill for an hour. Adjust the seasonings and
serve with tortilla chips.
Raspberry Compote
This makes a great topping on cakes, ice
creams and other desserts. It can also be used as a relish with barbecued
meats. The cinnamon stick is optional but I suggest you add it as it mellows the tartness of the raspberries. If you want seedless compote, crush the raspberries and pass them through a sieve.
creams and other desserts. It can also be used as a relish with barbecued
meats. The cinnamon stick is optional but I suggest you add it as it mellows the tartness of the raspberries. If you want seedless compote, crush the raspberries and pass them through a sieve.
You’ll need:
- 1 cup Raspberries (or a cup of sieved pulp)
- ½ cup Sugar
- Juice of ½ a Lemon
- 1 stick of Cinnamon
How to:
- Combine all the ingredients in a
heavy-bottomed saucepan. - Bring it to a quick boil while stirring
constantly. - Lower the heat to a gentle simmer and allow
the sugar to dissolve and the compote to thicken. - Cool completely. Remove the cinnamon stick.
- Store the compote in an airtight container in
the refrigerator. It will keep for a week or two (if it isn’t polished off
before that!)
Two nice sounding raspberry recipes. Thanks for sharing, look forward to trying.
Thanks so much! Let me know how they turn out 🙂