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!
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.
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.
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!)