Tomato Soup with Black Pepper Croutons
To make your soup:
- Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
- Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
- Put the stock cubes into a jug or pan and pour in 1.5 litre’s of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them. Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
To serve your soup:
- Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.
- 20g Salad tops Black Pepper Croutons
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- Olive oil
- 2 organic chicken or vegetable stock cubes
- 2 x 400 g tinned plum tomatoes
- 6 large ripe tomatoes
- Half a bunch of fresh basil
Chicken Caesar Salad with Black Pepper Croutons
- Rub chicken breasts with oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.
- Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away.
- 20g Salad Tops Black Pepper Croutons
- 1 tbsp olive oil
- 2 skinless, boneless chicken breast
- 1 large cos or romaine lettuce, leaves separated
For the dressing
- 1 garlic clove
- 2 anchovy from a tin
- medium block Parmesan or Grano Padano cheese for grating and shaving (you won’t use it all)
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
Warm Chicken & Bacon Salad
- Preheat the oven to 190°C.
- Combine the mustard, honey, oil, garlic and chicken in a dish. Cover and refrigerate until needed.
- Line a small baking tray with baking paper and place the bacon. Place the tray in the oven for 5-6 minutes or until the bacon is crisp. Remove the bacon, then break the bacon into bite-sized shards.
- Place the avocado in a large serving bowl with the spinach, cos leaves, tomatoes and onion.
- Drain the chicken, reserving the marinade. Heat a large non-stick frypan over medium heat, add the chicken and cook for 7-8 minutes, turning to prevent catching, until the chicken pieces are cooked through and golden. Add the chicken to the bowl with the salad. Pour the reserved marinade into the pan, stir in the creme fraiche and cook until bubbling. Pour over the salad and give everything a good toss together. Serve while still warm.
- 20g Salad Tops Sundried Tomato Croutons
- 2 tablespoons wholegrain mustard
- 2 tablespoons honey
- 1/4 cup (80ml) olive oil
- 1 garlic clove, crushed
- 2 chicken breast fillets, cut into 2cm cubes
- 4 rashers bacon, rind removed
- 1 avocado, peeled, sliced
- 50g baby spinach
- 2 baby cos lettuce, outer leaves discarded, leaves pulled apart
- 1 punnet cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup (125ml) creme fraiche or thick cream
Crunchy Chicken Kebabs on a bed of mixed leafs with a Thai Sweet Chilli Sauce and our Sprinkles
- Place the cubed chicken in a bowl with 2tbsp of the sweet chilli sauce and 1tbsp of the oil and mix well. Cover and leave to marinate at room temperature for 1 hr.
- Thread the marinated chicken onto 4 long metal skewers with the peppers, onion and tomatoes. Cook the kebabs on a medium-hot barbecue for 10 mins, turning frequently.
- Mix together the rest of the chilli sauce and oil with the parsley and season with salt and freshly ground black pepper. Brush this mixture liberally over the kebabs and roll each kebab into the your sprinkle of choice sprinkle then cook for a further 1-3 mins until the chicken is cooked through and the vegetables are lightly charred and serve on a bed of mixed leafs.
- 20g Any of Salad Tops Sprinkles
- 400g skinless chicken breast fillets, cubed
- 4tbsp sweet chilli sauce
- 2tbsp sunflower oil
- 1 large red or orange pepper, deseeded and cubed
- 1 large green pepper, deseeded and cubed
- 1 large red onion, peeled and cut into chunks
- 8 firm cherry tomatoes
- 1tbsp fresh chopped parsley or coriander
- 1 bag mixed lettuce
- Salt and freshly ground black pepper
Margaretta Pizza Topped with a Italian Herb Crumb
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with sprinkles, cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil or rocket leaves to finish. Repeat step for remaining pizza.
- 300g strong bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
For the tomato sauce
- 100ml passata
- handful fresh basil or 1 tsp dried
- 1 crushed garlic clove
For the topping
- 125g ball mozzarella, sliced
- handful grated or shaved Parmesan
- handful cherry tomatoes, halved
- 10g Salad Tops Smokey Barbecue Sprinkles / Any Flavor Sprinkles will be great on pizza.
Quattro Formanggio, Spinach & Red Onion Pizza topped with our Sprinkles
- Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off.
- Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface.
- Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with cling film that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.
- Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet.
- Tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn’t need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges. Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with a little polenta (cornmeal).
- Now carefully lift the pizza dough on to the stone or baking sheet and quickly arrange teaspoonful’s of ricotta here and there all over. After that, scatter the Mozzarella and Gorgonzola pieces in between and finally, scatter the Parmesan & Salad Tops sprinkles. Bake the whole thing on a high shelf for 10-12 minutes, until the crust is golden brown and the cheese is bubbling then serve.
For the pizza base:
- 6 oz (175 g) plain white soft flour
- 1 level teaspoon salt
- 1 level teaspoon easy-blend dried yeast
- ½ level teaspoon golden caster sugar
- 1 tablespoon olive oil
- 2-3 level tablespoons polenta (cornmeal) to roll out, plus a little extra
For the topping:
- 60 g ricotta
- 50 g Mozzarella, cut into 1 inch (2.5 cm) slices
- 50 g Gorgonzola Piccante, cut into 1 inch (2.5 cm) slices
- 25 g Grated Parmesan (Parmigiano Reggiano)
- 10g Salad Tops Mediterranean Sprinkles / Any flavor of sprinkles would be great on your Pizza.
Pasta Carbonara Finished with Spicy Salsa Sprinkles & Fresh Parmesan
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan, then place over a medium-high heat. Crush the garlic clove with the palm of your hand, add it to the pan and leave it to flavour the fat for a minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy. Serve with the sprinkle of choice, a grating of Parmesan and an extra twist of pepper and torn basil leaves.
- 20g Salad Tops Spicy Salsa Sprinkles
You can use any of our Sprinkle range to liven up your pasta dish
- 3 large free-range egg yolks
- 40g Parmesan cheese, plus extra to serve
- sea salt
- freshly ground black pepper
- 1 x 150g piece pancetta
- 200g spaghetti
- 1 clove of garlic , peeled
- extra virgin olive oil
- Small handful of torn basil leaves to finish
Lasagna Topped with Mediterranean Herb Sprinkle
- Preheat the oven to160C/325F/Gas 3.
- For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
- Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
- For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
- For the lasagna, put one third of the meat sauce in the base of a 2.3 litre / 4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagna sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagna sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese and Mediterranean Sprinkle.
- Leave for six hours before cooking so that the pasta can start to soften.
- Preheat the oven temperature to 200C/400F/Gas 6.
- Cook in the middle of the oven for about 45 minutes or until golden brown on top, bubbling around the edges and the pasta is soft.
For the ragu
- 2 tbsp olive oil
- 900g minced beef
- 2 onions roughly chopped
- 4 sticks celery diced (optional)
- 2 crushed garlic cloves
- 2 tbsp plain flour
- 150ml beef stock
- 1 tbsp redcurrant jelly (optional) or 1 tsp sugar
- 3 tbsp tomato purée
- 1 tbsp chopped thyme
- 2 x 400g can chopped tomatoes
For the white sauce
- 50g butter
- 50g plain flour
- 750ml pints hot milk
- 2 tsp Dijon mustard
- 50g grated parmesan cheese
- salt and pepper
For the lasagne
- 20g Salad Tops Mediterranean Sprinkle
- 10-12 sheets lasagne
- 75g mature cheddar cheese, grated
Dauphinoise Potatoes Topped With a Crushed Onion Sprinkles
- Heat oven to 190C/170C fan/gas 5. Tip the cream, milk, salt & pepper and garlic into a large saucepan and bring to a simmer. Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface. Scatter over with your choice of sprinkles, then bake for 30 mins until the potatoes are soft and browned
- 20g Salad Tops Crushed Onion Sprinkles
- 500ml double cream
- 500ml milk
- 3 garlic clove
- 8 large King Edward or Maris Piper potato
- 100g Gruyère cheese grated
- Salt & pepper
Field Mushrooms Stuffed with Ham, Goats Cheese and Finished with Crushed Onion Sprinkles.
- Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, shred the half the ham into each mushroom dot with the goat’s cheese and top each with a sprinkles of your choice.
- Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
- When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
- 20g Salad Tops Crushed Onion Sprinkles
- 8 large portobello mushrooms
- 4 slices ham (halved)
- 2 garlic cloves, finely chopped
- 150g mild goat’s cheese
- 2 tbsp olive oil
- 50g pine nuts, lightly toasted
- small handful roughly chopped parsley
- toasted ciabatta and salad, to serve
Chilli Con Carne Finished with Spicy Salsa Sprinkle
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally
- Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Serve on a generous bed of rice and finish with sour cream and top with salsa sprinkle
- 20g Salad Tops Spicy Salsa Sprinkle
- 1 tbsp oil
- 1 large onion
- 1 red pepper
- 2 garlic cloves, peeled
- 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- ½ tsp dried marjoram
- 1 tsp sugar
- 2 tbsp tomato purée
- 410g can red kidney beans
- plain boiled long grain rice, to serve
- soured cream, to serve