Gothic Black Olive Tapenade

Yesterday morning thunder and lightning at woke me up.  The day began overcast and drizzly, but by the afternoon the sunshine was out and it was lovely and relatively dry.  

I picked up some bread from the farmers market - my fortnightly foodie treat, so not to waste it and enjoy it whilst still fresh.  It was suggested to me by D to make some spreads and dips.  I've shared the recipe for chickpea hummus (and different ingredient combinations  such as wild garlic, courgette and beetroot before), but never olive tapenade.  I am not sure why not, as I've made both green and black tapenade a number of times, since starting this blog. 

I first had tapenade when I went to Turkey with my in-laws and their friends.  It was often offered as a complimentary dish, a bit like bread sticks.  I remember sitting at a Turkish restaurant and someone said 'I don't like olives'.  I responded 'do you know that the tapenade your tucking into is made from olives'.  His response with a big smile right back at me ' Oh, then I guess I must like olives then'.   I understand where he was coming from, because the first time an olive passed my teenage lips I spat it right out and never tried it again until my adult days, when my tastes were becoming more adventurous.  Between the two though, I have to admit green olives are my preference.  

Anyway, back to the black olive tapenade.  A jar of black olives was lurking at the back of my fridge, opened a few weeks back when I made D a pasta dish with black olives for his working lunch. Unsure what else to do with it, I was prompted by D to make tapenade.  Tapenade - green or black costs a fair bit if picked up from the deli or shop, so why not make your own at home.  This one is vegetarian and vegan too, many of the shop bought ones contain anchovies.  It will keep in the fridge for two weeks.  Its quite versatile too, not just for spreading on fresh bread, try it on toasted bread too; or even with pasta.

Smoked Chilli Paste and Roasted Butternut Squash Risotto

A couple of months back, I entered my individual vegan Mexican Tamale Pie recipe in a blogger contest and was runner up.  I was sent a jar of Gran Luchito - a smoked chilli spice paste with medium heat.  It came beautifully packed like a little present.  In place of a bow, tied to the box was a smoked pasilla oaxaca chilli, the scent drifting from it was deep and smoky.  

Well this is the first dish that I've made with it - a golden bowl of Smoked Chilli Paste and Roasted Butternut Squash Risotto.   Enjoy.

Its been strange weather the past few days.  One day its blazing hot, then the next its pouring by the bucket load.  I enjoyed this risotto immensely.  The colour  enhanced a little by paprika, was a bit like a log fire - belly warming.  The taste was just right: first comes the smoky hit, then the liquid sweet followed by the mild heat from the chilli and spices.  It was just right.  I was enjoying tucking my spoon in and out of my mouth, until it was all gone.

In My Kitchen: Big Bread Bin

This is one of my favourite storage jars.  I sometimes pretend the chef character is an illustration of me, especially with the wavy hair.  I actually had two of these jars with the same character, but my nephew smashed it by accident.  I've never let him forget it - no I'm just teasing, he did smash it though, that part is true.  

Do you remember me mentioning in my last IMK post that I treat myself to some lovely artisan bread now and again.  Well sometimes the bread loaves just do not fit snuggly into the bread bin I already have in the kitchen, so the lovely husband got me an even bigger Bread Bin.  This creamy hunk of enamel will certainly house more than one loaf for sure (or maybe he picked it up to stash his chocolate bars!).

I've won a couple of foodie goodies too.  I went to a Vegetarian food festival and won a goodie basket filled with vegan goodies, including four packets of vegan cheese from Vegusto.  Blogger friends like Johanna over at Green Gourmet Giraffe has given it the thumbs up, so I'm looking forward to cooking with it.  I've already  got a number of  ideas of what to do with it.  

Secondly, I entered my vegan Mexican Tamale Pie in a blogger contest and I was runner up and was sent a jar of Gran Luchito - an intensely smoked chilli spice paste. I've already made one dish with it and am looking forward to making the most of my jar, slowly of course - its powerful stuff. 

Other than rhubarb, I don't have much to harvest from my  garden yet, oh I fib there are herbs, here is some thyme and chives with allium flower head in tact - perfect to garnish a salad plate or a summer soup.

Whilst at the farmers market at the weekend, I also picked up a punnet of seasonal green gooseberries.  Any suggestions what to do with them would be most appreciated.  I'd hate to see them go to the compost bin.

In My Kitchen Series is hosted by Celia at Fig Jam and Lime Cordial.  It is an opportunity for worldwide bloggers to share what is happening in their kitchen.  Please do go by and read about the other bloggers sharing what's going on in their kitchen - the heart of many homes!