Simple Summer Salsa

Sometimes at the weekend, when we have hungry house guests passing through, and I've not even thought about what we're having for dinner, I bring the tortilla chips out. As you can't eat tortilla chips without something to dip them in, I like to rustle up a fresh tomato salsa and an avocado salsa.

Tomato Salsa

6 ripe red vine tomatoes, chopped

2tsp caster sugar

1/2 red onion, chopped

tbsp chopped red chilli

tbsp chopped coriander

• Mix everything together

Avocado & Mango Salsa

1 avocado, chopped

1 mango, chopped

1/2 red onion, chopped

juice of 1 lemon

tsp caster sugar

tsp chopped red chilli

tsp chopped coriander

• Mix everything together

This particular time I also put together some individual bowls of cheesy nachos with mixed grated cheese with sliced jalapenos on the top.

The making of the salsa's was made much easier with the use of Daregal chopped and frozen herbs. The herbs are grown and harvested in France and Spain, and then washed, chopped and frozen for consumer convenience. They are perfect for using in Salsa as I've done here, as well dressings, marinades, soups and sauces.

I was provided with samples free of charge

Chilli Cheese Scones with Garlic & Basil Butter

I'm a big fan of anything that makes my life in the kitchen easier, be it gadgets or ready chopped and frozen vegetables. I'm always adding herbs to cooking but I often buy cut fresh ones and then freeze them as I'm not great at growing and looking after them myself. Recently I've discovered Gourmet Garden herbs and spices which are in a squeezable tube and can be kept in the fridge and used in recipes where needed.

They come in a wide range including some of the everyday favourites such as garlic and basil, as well as the new blends that include Thai, Moroccan, Mediterranean and Indian.

I chose to use Chilli, Garlic and Basil to spice up my scone recipe.

Chilli Cheese Scones with Garlic & Basil Butter

Scones
350g SR Flour
1 tsp baking powder
85g Butter
100g Mature Cheddar Cheese, grated
1 tbsp Gourmet Garden Chilli paste
175ml Milk

Butter
100g Butter, softened
1 tsp Gourmet Garden Garlic paste
1 tsp Gourmet Garden Basil paste

To make the scones

• Rub the butter into the flour & baking powder until it resembles breadcrumbs
• Stir in the grated cheese & chilli paste & mix well, making sure there are no lumps of chilli paste
• Add the milk, a little at a time, mixing well until it starts to come together - don't add all the milk if it becomes too sticky
• Roll the dough out on a lightly floured surface to approx 1-1.5cm thick
• Cut circles out with cutters and place spaced apart onto a lightly greased baking sheet
• Brush with milk
• Bake in a 200 C oven for approx 7-10 minutes until golden brown

To make the butter

• Beat the garlic & basil into the softened butter

Serve the scones warm with a generous spreading of garlic & basil butter

This is my entry into the Gourmet Garden Blog/Cook Off

I was sent a selection of herbs & spices to use in my recipe