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

Sardines Two Ways

This is the final week of our 4 week oily fish challenge with Fish is The Dish. For this week I chose to cook with sardines, and bought tins of boneless sardines in tomato sauce. They're not quite the same as fresh sardines but they are very versatile and good for quick and easy meals.

I made the sardine rarebit for myself but it's definitely one that my husband will love, so I will have to put it on the menu for him soon. The pasta bake doesn't really have much fish in for 5 people but I didn't want to make it too fishy and put Sam off, as I wanted him to eat at least one of my fish dishes. The good news is that, despite smelling the fish, and then being able to taste it, he still ate it, AND he liked it!

I've actually quite enjoyed our challenge, and I will definitely be adding more fish to my shopping basket in the future.

Sardine Rarebit - serves 1

95g tin boneless sardines in tomato sauce
few dashes of Worcestershire sauce
handful of grated mature cheddar cheese
crusty bread slices or ciabatta

• Mash the sardines with a fork
• Mix in the worcestershire sauce and cheese (reserving a little for the top)
• Spread over the bread or ciabatta
• Place on a baking tray and bake in a preheated 180C oven for approx 15-20 mins - adding the remaining grated cheese for the last couple of minutes of cooking time

Mexican Sardine Pasta Bake - serves 5

olive oil
1 red onion, chopped
Knorr mexican Flavour Pot
95g tin boneless sardines in tomato sauce
1 red pepper, chopped

400g tin chopped tomatoes

can of baked beans

100g sweetcorn
300g dried pasta
200g half fat creme fraiche
150g mature cheddar cheese, grated

• Heat the olive oil in a pan
• Add the onion and fry for 3-4 minutes until softened
• Add the mexican flavour pot, the sardines and pepper
• Cook for a few minutes, adding a little water if necessary to prevent sticking
• Add the tomatoes, beans and sweetcorn
• Bring to the boil and simmer for 15-20 minutes
• In the meantime, cook the pasta for 10 minutes in lots of boiling water
• Drain the pasts and add to the sauce, mix well
• Pour everything into a large baking dish
• Top with the creme fraiche and then the grated cheese
• Bake in a 200C oven for approx 20 minutes, until the cheese is bubbling

this post has been commissioned by Fish is The Dish