Drink Reviews three Olives Citrus Vodka

You may have seen Three Olives Vodka in Cosmopolitan, People, Lucky, Glamour, Elle or InStyle magazines or at your local liquor store. Three Olives Vodka is one of the leading English Vodkas on the market. It is made using a three hundred year old recipe and Three Olives Vodka is quadruple distilled and quadruple filtered with charcoal filtering. Three Olives Vodka also comes in 13 different flavors. This review is of the Three Olives Citrus Vodka.


Three Olives Citrus Vodka is said to be “Ultra Premium. Ultra Citrus,” by its makers and that may be a valid statement. The vodka does taste like a premium vodka, not like one of the ones on the bottom shelves at your liquor stores and the citrus flavor is done very well; not too much, not too little.

The citrus flavor in the Three Olives Citrus Vodka is not overwhelming. The combination of the lemons and the limes makes a nice little citrus flavor that accentuates the taste of the vodka and it does not detract from it.

Three Olives CitrusVodka is rather smooth but it is not a vodka that you would want to drink straight without something to take away from the sharpness of the taste of it.

Three Olives Citrus Vodka is definitely a nice sipping vodka. The citrus flavor takes away from the harshness of the taste of the vodka. This is certainly a great vodka to add ice and a lemon or a lime wedge to and sit and sip. The ice will take a little of the harshness away from the vodka.

Three Olives Vodka markets itself as the perfect martini vodka. Three Olives Citrus Vodka definitely makes a great citrus martini. The subtle but satisfying citrus taste really adds a little something to a regular vodka martini and makes for a nice change in pace.


I found Three Olives Citrus Vodka at my local liquor store for $19.95 for 750 ml, but the price may vary depending on the store that you go to. This price is on par with the mid-range priced vodkas like Skyy. Also, until the end of the year Three Olives Vodka is offering a $9.95 mail-in rebate on some of its vodka flavors, so now might be the time that you should try it, if you are so inclined.


Three Olives Vodka’s presentation does not leave much to be desired. The slim, elegant bottle attracts anyone’s eye as they walk down the aisle and you will not be ashamed to show off this vodka in your collection.

Wrap Up

I fully recommend giving this vodka a try if you are a fan of citrus flavors. With its decent price and premium flavor, Three Olives Citrus Vodka would be a great addition to any vodka drinkers rotation. Three Olives Citrus Vodka is a premium tasting vodka at a mid-ranged price.

What They Say

“We combined the taste of tart, juicy lemons and limes with our top-rated, quadruple distilled, quadruple filtered vodka for a mouth-watering taste that refreshes the spirit.”

– From the back of the Three Olives Citrus Vodka bottle


All ratings are given on a scale of 1-5 glasses with 5 glasses being the best and 1 being the worst.

Cost: 4 Glasses ($19.95 for 750 ml)

Value: 5 Glasses

Taste: 4 Glasses

Look: 4 Glasses

Overall: 4.25 Glasses


Premium Vodka, midranged price

Smooth Vodka Taste

Citrus flavor not overwhelming; adds to vodka

Very good sipping vodka

Looks Great


A little harsh as a shot

Has a slight burn

1. Three Olives Vodka
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Do you have a Recipe for a Hearty Bean and Bacon Soup

In today’s economic climate we are all looking for meals that are nutritious, filling, tasty and that don’t put a strain on the wallet. This hearty soup is one such recipe – don’t be mistaken in thinking that this soup is a just the type you would serve as an appetiser to a meal because it certainly is not that.

This is a soup that is a meal in itself – one portion of this soup contains all the protein, carbohydrates and vegetables that you would need for a meal and it is also very filling.

Perfect for colder autumn or winter nights, this is a real comfort food that tastes delicious, it is also very good for you – what more could you ask for!


Serves 4 people


2 teaspoons olive oil

6 rashers thick lean back bacon, diced

1 onion, chopped finely

2 sticks celery, diced

1 carrot, diced

1 courgette (zucchini), diced

2 cloves garlic, crushed

1 x 400g can chopped tomatoes

1 x can cannelloni beans, rinsed and drained

100g French green beans, trimmed and cut into 1” lengths

600ml vegetable stock

75g very small pasta

1 teaspoon mixed herbs

2 bay leaves

1 tablespoon chopped parsley

Salt and freshly ground black pepper


1. In a large heavy bottomed sauce pan heat the oil and fry the bacon for around 5 minutes.

2. Add the onions, garlic, carrot, celery, courgette, sage and bay leaves and cook gently for a further five minutes or until the vegetables have softened.

3. Stir in the tomatoes (including juice), mixed herbs and vegetable stock and bring to the boil, reduce the heat and simmer, covered, for a further 10 minutes.

4. Add the drained and rinsed cannelloni beans and cook for further another 10 minutes. Remove the bay leaves.

5. Divide the mixture in half and puree half in a blender.

6. Add the pasta, French beans and puree to the soup in the saucepan and cook until beans are tender and pasta is cooked.

7. Taste and adjust seasoning.

8. Stir in the chopped parsley and serve.

Served with good crusty bread this is a wholesome and delicious complete meal in a bowl.

1. Bean with Bacon Soup | The Pioneer Woman
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3. Homemade Bean and Bacon Soup – Taste and Tell

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Do you have a Recipe for a Fish Chilli

I love any hot and spicy recipe and I also like to try to fit as much fish into my diet as possible for health reasons. Although I don’t usually like to ‘mess about’ too much with a delicate fish, I find that the lovely meaty monkfish is the perfect fish to enable me to have both a highly seasoned dish and fish in the same recipe.

Monkfish (sometimes known as headfish) is a rather ugly looking fish; it used to be known as ‘poor man’s lobster’ and in the 70’s when deep fried scampi was a popular dish many places used chopped monk fish as a cheaper alternative to scampi. However the price of monkfish has increased greatly as has its popularity, and it is now one of the most expensive fish you can buy.

All the meat from the monkfish comes from the tail, with a firm, meaty consistency the fish is boneless with a delicious, slightly sweet taste and is perfect for this chilli recipe.

Although there seems to be a lot of ingredients in this recipe it is really very simple and well worth the effort of making it, it makes a delicious and healthy change from a beef chilli.


Serves 4


600g monkfish, cut into ¼ inch cubes

2 green peppers, de-seeded and sliced

150g tinned kidney beans, drained and rinsed

1 large onion, chopped

1 red chilli, de-seeded and chopped finely

4 large firm tomatoes, chopped

2 tablespoons tomato puree (paste)

3 bay leaves

¼ teaspoon cumin

¼ teaspoon dried basil

¼ teaspoon dried marjoram

¼ teaspoon dried thyme

¼ teaspoon dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon dried red pepper flakes

3 teaspoons chilli powder (or to taste)

Salt to taste

1 tablespoon olive oil

400ml fish stock


1. In a small bowl combine the bay leaves, cumin, basil, marjoram, pepper flakes and 1 teaspoon chilli powder to make the herb and spice mix.

2. Heat the oil in a heavy large saucepan over medium heat and add the onions, sauté for around 8 minutes until soft.
3.  Add the chopped chilli and peppers and continue to cook for another 3 minutes.
4.  Add the prepared herb and spice mixture and cook for 5 minutes more, stirring continually.

5. Add the tomato puree and cook for another 2 minutes.

6. While continuing to stir, add the stock and the chopped tomatoes, bring to the boil.

7. Add the kidney beans and simmer until they are heated through. 

8. Add the monkfish and sprinkle with remaining chili powder to taste, cook and stir for about 2 minutes, until fish is almost opaque.

9. Taste and adjust seasoning and serve with boiled rice.

I do hope that you enjoy this tasty recipe as much as I do!

1. chilli fish recipe | fish manchurian recipe | Indian chinese recipes
2. Buying Meat and Poultry: How to Make the Healthiest Choice
3. Crispy Chilli Fish Non Vegetarian Recipe by Master Chef Sanjeev …

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Dinner Parties with a Touch of Mystery Variety and Fun

Are your friends dying to come back?

If so, then you must have made use of one of the many murder mystery dinner party games on sale these days. They are a fantastic method of livening up any dinner party!

There are many great reasons for using a murder mystery game.

Firstly they are great fun and a comparatively stress free method of entertaining friends, family, neighbours and work colleagues. You can use them to entertain complete strangers or close friends. They are a great way to mix and meet new people as there is never any difficult small talk.

Don’t panic – you don’t need to be a great actor to take part. In many games your part is scripted for you. You are told what to say, when to say it and what to ask.

The game does the hardest part of hosting for you. It gets everyone talking! There are no awkward pauses over dinner, and even the shyest person enjoys taking part, as they can act totally out of character if they want, or stay shy and just contribute the information they have to while watching everyone else.

There are games available out there for any occasion and any time of year from Mothering Sunday to New Year, birthday parties to weddings and a whole host of things in between, but you don’t need a special occasion as an excuse to host a murder mystery dinner party. These games are an excuse in themselves for getting everyone together for a bit of fun.

The games come in a variety of themes. You can select one which requires fancy dress, or one where people can simply come as they are. Theme nights also lend themselves to experimenting with intriguing new recipes and drinks if you are that way inclined, but there are even some that are designed to be run alongside a take away!

You can buy these games from shops in boxes or, to get an even greater variety simply download them off the internet. Some online sites are even customisable to your guests.

Once you’ve played one, you can guarantee that your guests will be talking about it for months and they will be begging you to run another.

Fancy trying one out? Then have a look in your local game shop, or simply type “murder mystery dinner party game” into a web engine to get a multitude of online vendors, or (in fear of being accused of blatant advertising) you could check out the following links below:


But don’t feel obliged to follow those links. They just happen to be the ones I know as I write for them!

1. Dinner and a Murder Mystery Games Complete Party Kits
2. Sardinian Diet
3. Murder mystery dinner parties at home – for dummies. | Red Herring …

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Do you have a Recipe for French Onion Soup

My first memory of eating a real French Onion Soup was as a 14 year old schoolgirl on my first trip to Paris. The soup was from a restaurant close to the Moulin Rouge and it was a big, steaming bowl of delicious brown soup with bread and cheese in it.

Ever since that first experience French Onion Soup has remained one of my favourite soups, and the thing is it is so very easy and cheap to make and thoroughly delicious.

My recipe is just the way I have adapted it over the years since first tasting that delicious oniony, garlic soup encrusted with cheese covered baguette and I think that it actually very authentic and just like you would get sitting outside a little café in Paris – just without the atmosphere! This soup with the bread and cheese makes a really delicious lunch dish.

I make no excuse for the use of butter in this recipe, although I always try to keep fat content down in my cooking, the butter in this recipe really adds the flavour that you need.

You will need good ovenproof tureens or bowls to cook and serve this delicious soup.

Do try my adaption of the French classic, I’m sure that you will love it – I know that I do!


Serves 4


3 large onions, peeled and thinly sliced

1 tablespoon olive oil

100g butter

Salt and freshly ground pepper to taste

3 bay leaves

Sprig of fresh thyme, leaves only, chopped

2 large glasses dry white wine (preferably French)

2 cloves garlic, crushed

1 clove garlic, peeled and halved

400ml good beef stock

25g plain flour

1 baguette

150g grated cheese (preferably Gruyere)

Freshly chopped parsley to serve.


1. Melt the butter in the olive oil in a large saucepan.

2. Add the crushed garlic, onions, salt and pepper, bay leaves and thyme leaves stirring gently. Reduce the heat, cover and allow to slow cook for about 30 minutes, stirring every five minutes, until the onions are soft but not brown.

3. Remove the lid from the pan and continue to cook uncovered for a further 20 minutes, stirring frequently until the onions are golden brown and caramelized.

4. Stir in the plain flour to make a roux, mix well and cook over a low heat for a further 3-4 minutes.

5. Add the wine and stock, stirring well.

6. Bring to the boil, reduce the heat and simmer for 20 minutes. Remove bay leaves.

7. Meanwhile cut the baguettes into 1in slices and toast on one side.

8. Preheat the oven to 180C/35OF/Gas 4.

9. Rub the toasted baguette slices with the halved garlic clove.

10. Ladle the soup into four individual soup bowls or tureens. Do not overfill as you will need to leave space for the bread.

11. Place two of the baguette slices into each bowl of soup and liberally sprinkle the grated cheese on top.

12. Carefully place the bowls on a baking tray into the oven at for 10-15 minutes or until the cheese is bubbling and golden brown.

13. Serve immediately sprinkled with freshly chopped parsley.


French onion soup that any Parisian would be proud of – Bon Appetite!

1. Rich and Simple French Onion Soup Recipe – Allrecipes.com
2. No-Butter Chicken
3. French Onion Soup Recipe : Tyler Florence : Food Network

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Debbie Meyers Green Bags Produce Bags Produce Savers Green Bags keep Produce Fresher Longer

With health and fitness concerns growing, fresh fruits and vegetables are recommended to give us the added nutrients we need with less fat and cholesterol. But with the economy in bad shape, prices are going up while our pocket books are shrinking and most of us can’t afford as much of those high-priced fresh foods as we’d like. If you’re anything like me, bell peppers might sit in the fridge up to two weeks waiting to be used, then get thrown out due to mold and spoilage. This costs extra money because not only did the peppers that were first bought get wasted but fresh ones have to be bought to replace them.

However, Debbie Meyers proposes a solution to this dilemma. With her patented Green Bags, she claims you’ll never need to throw out your produce again!

I decided to purchase my Green Bags through a mail-order company paying $9.95 plus the 6.95 P&H. When making any order, whether from a store, by mail, phone or internet, there’s always a 30-day money-back guarantee, so you can return the bags for a refund if you’re not satisfied.

With my order the 10 bags were doubled to 20 bagsten 15 1/4″x5 3/4″ medium-sized and ten 17″x7 ” large-sized bags, about the size of conventional food storage bags. They appeared exactly as shown on television, but I was disappointed that there wasn’t a better container for storage other than the clear plastic bag they arrived in. Still, they fit fine in my kitchen drawer and I was kind of glad that I didn’t have another box to shove in there.

The first thing I tried in my Green Bags were bananas. I cleaned them off, put them in the bag and folded it loosely at the end since you’re not supposed to tie, twist or clip the bags. For two weeks the bananas stayed fresh in the bag. I took one banana out of the bag to work with me, but didn’t end up eating it and left it out over night. The exposure caused the banana to brown, so it seems they must be kept in the bags until ready to be eaten, or returned promptly to avoid rapid deterioration.

Upon trying several different types of produce such as tomatoes which did very well for 3 weeks; eggplant, which I kept two weeks; jalapenos, bell peppers and a salad, which stayed crisp a month after the purchase date – I knew these bags were special.

The instructions for the Green Bags say to continue to wipe off moisture as it accumulates on produce, which I didn’t do on the majority and still got great results. I did find, however, that zucchini and squash need to be dried off more often than most of the other produce, and seemed to spoil a little bit faster, but still came out lasting longer in the green bags than in normal storage.

One of the claims on the Green Bags states that they are reusable up to 10 times. They just have to be cleaned according to the instructions after each use, putting the same types of fruits or vegetables into the same bag each time. I actually continued to use the bags past the 10 times limit and they still worked. Not only does reusing save money, it also saves on harmful waste in the environment. In this category, Debbie’s Green Bags surpassed expectations on reusability and get a green-friendly thumbs up.

Another instruction for the Green Bags is that the produce must be washed and dried thoroughly before bagging. This may seem like a hassle but you’re really doing yourself a favor by reducing prep time later on. This also allows others, esp. kids, to eat straight from the bag easily and safely. Keeping produce dry prevents ethylene gas that’s released by fruits from spoiling, however you may want to wait a couple of days after produce purchase to put unripened fruits and vegetables in the bags depending on how soon you want to eat them.

Overall, Debbie Meyer’s Green Bags are a great investment. They stand by their guarantee, slow down the ripening and rotting process and increase the length of freshness time, giving us a healthy way to enjoy nutrient-filled foods longer, all while decreasing our waste and spending. Now if only they could create a green bag for our skin!

1. Debbie Meyer Green Bags
2. Manuka Honey: Health Benefits, and Uses
3. Debbie Meyer Green Bags: Amazon.co.uk: Kitchen & Home

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Cola Artificial Sweetener Diet Cola

Soft drinks have to be one of my biggest down falls. I used to consume on average 10-12 cans of pop in a day. Of course they were diet so iIfigured it was okay. Boy was I wrong. Many people, like myself, tend to think that cola is a harmless, tasty drink. Heck, who wouldn’t think that with all the colorful packaging and commercials that show a young, fit, healthy adult enjoying cola as if it were water!

The power of advertising is ridiculous! Cola contains a syrup, which of course is packed with sugar. Also the sodium content is outrageous! Sodium alone can cause extra water weight and therefore extra pounds. Some diet colas contain aspartame or Splenda. Marketed as a low or no calorie sweetener. Well that may be true, but the ad agency leaves out that Splenda and other artificial sweeteners are nothing more than another cheap way to send our bodies into a spiraling mess!

Our bodies were never intended to take in artificial sweeteners. We just cannot process them the way they should be processed. Therefore they are stored. In turn, adding pounds and inches to our waste!

So next time you are passing that cola isle and see the giant Diet Cola sign, keep walking. Pick up some Diet Tonic Water and add a splash of lemon juice or fresh berries. Or maybe a sparkling water without artificial sweetener. Keep it simple and it will usually treat you well. Any drink with a long list of ingredients is obviously not natural and not the best for the ol’ belly!

Picture it, you are on a low calorie diet so you switch to diet cola. So naturally you think that you can eat more food to replace those empty calories from the cola you used to drink. Now you are drinking more diet cola and eating more. Problem with this is that you are doubling if not tripling your sodium intake. Not so good. You actually gain instead of losing weight? what? How can this be? The answer is in the can.

Steer clear of diet or calorie free sodas, unless all ingredients are %100 natural. Try Truvia sweetener. One of the best natural sweeteners out right now. It is a big switch to make and very difficult to do so. I relapsed several times! It is almost like a cola addiction. It is sad that you can become addicted to a soda, but it is true. Many can’t stop cold turkey due to the caffeine. Caffeine is a drug. It is powerful enough to cause severe caffeine withdrawal headaches.

Stopping may be hard, but well worth it. Once your body has been cola free for 72 hours you actually start to lose that craving for a large cherry vanilla Dr. Pepper from Sonic! Its hard to believe, but you will get over it. Replace your cola with a healthy juice. if you are looking for no calories, flavor your water. If you are an avid cola drinker and are trying to lose weight, try it. You will be surprised with the results!

1. Diet drink
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3. The Top 38 Diet Sodas—Ranked! | Eat This Not That

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Dim Sum

Growing in up in New York City allowed me to have dim sum almost every weekend in Chinatown. It was always a cause for excitement. It is a complete full on sensory experience.

Arriving at the restaurant, there is the din of the crowd waiting for tables. There is always a crowd in front of a Chinese restaurant on the weekend just after noon. You take a number and wait. If your party is large, you will be seated at a private table. If you are alone or with a smaller party, you may be seated with complete strangers. But not to worry, they will not bother you. They are far too busy eating!

The waiter comes over to ask you for your tea order. I usually go for a tea mixture called “gook po”. This is a combination of a black tea and a flower tea. It is a beautiful blend of potent richness and light sweetness. And when your teapot should run dry, you lift the lid and place it to the side. This signals the waiter to refill your pot. The experience is also known as “yum cha”. This means “drink tea” as the tea is just as important as the food that it washes down.

Next, you will be surrounded by smells. Ladies roll carts through the narrow aisles of the crowded tables. Weaving in very small spaces. This carts usually have two rows of goodies. They are generally batched with like items. They bark out the names of the dishes as they pass you. You wave them down and point or order and they place the dish on your plate. Generally there are either three or four of the items. Then she will stamp your tab with a symbol.

One cart may be steamed dumplings of shrimp, or pork, or vegetable or any combination of the three.
Another may be fried delicacies such as fried pork dumpling, fried shrimp balls, spring rolls (but these are not the spring rolls you get from your local take out).
Another may be assorted items such as sticky glutinous rice with chicken wrapped in banana leaves, or stick rice with Chinese bacon and scallions served in an upside down bowl, spareribs in black bean sauce, marinated chicken feet (which has a more delightful Chinese name that translates as the Phoenix’s claws), Chinese barbecue of roast pork, duck and chicken.
There are small plates of rice noodles in a variety of shrimp, beef, pork, stuffed with fried dough (that kinda tastes like a zeppole), and still another that is covered in scallions and dried shrimp.
There is also a cart of baos. Baos are rolls that either baked or steamed. They are stuffed with a variety of goodies. Roast pork, chicken, vegetables and any combination of those items.
And there are Chinese sweets. Such tiny egg custard tarts, bowls of coconut custard with fruit, sweet baos (both baked and steamed buns) filled with custard or bean paste or covered with sweet flakiness.

These days, Chinese restaurants also have a food station that patrons can go up to and get freshly cooked items such as green peppers stuffed with shrimp, eggplant stuffed with shrimp, fried turnip cake with scallions and Chinese bacon, tripe with Chinese turnip, rice porridge both plain and with pork and preserved duck egg. (Trust me, it is tasty).

Your taste buds will be amazed by the variety of flavors. Dim sum is highly labor intensive so only the largest restaurants will serve this and those with high dim sum traffic. Although, new small cafes have sprung up that serve dim sum all day. Not unlike the concept of the diner serving breakfast all day.

And when you are all done, the waiter comes over and looks at all the stamps on your tab and adds it up. Each symbol is a different price. I am always impressed with how quickly these waiters get to the total.

Generally dim sum is served between 11 AM and ends by 3 PM.

I have terrible command of Cantonese but there are some words I say quite well. Most of those words have to do with food!

1. Dim sum
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3. Chinese Dim Sum History, Photos, and Recipes – Chinese Food

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Dairy Eggs

Easy breakffast or brunch that even your grand children can do. They will be so proud of their contributions for your special brunch.

Mexican Eggs

Beat 6 eggs, add 1 cup milk, 1/2 teaspoon salt, pepper to taste

Pour in skillet, cook on medium heat, stir well

Toast 4 English Muffins then spread with butter

On top of English Muffin: Add portion of scrambled egg , some mild salsa, top with your favorite cheese 

Just before serving place muffins on pan in 375 degree oven for a few minutes just to melt the cheese. Watch carefully.

Homemade Granola

2 cups uncooked rolled oats

1 cup chopped walnuts

1/3 cup apple juice

1/4 cup light sesame oil

1/4 teaspoon sea salt

1/2 teaspoon vanilla

1/4 cup shredded coconut

mix all ingredients

Spread on 9 x 13 inch cookie sheet

Bake 350 degrees for 2 minutes or until golden brown

after 15 minutes stir granola mixture and return to oven for 5 more minutes

after baking you can add 1/2 cup chopped raisens or dates if you so desire

Cool and store in air tight container. Makes about 3 cups.

This is a really nice topping for your favorite hot cereals

Fruit Cup Delight

Buy 9 oz plastic fruit cups

Fill with Blueberries, Strawberries, Peaches

Top with granola and a spoon of cool whip

Breakfast smoothies can be made to order for your guests so they are fresh and yummy! You can double the recipe for 4 guests

Strawberry Smoothie

10 oz frozen unsweetened strawberries

1/2 cup milk

1/4 cup vanilla flavored yogurt

1 teaspoon sugar ( you may add more if you want )

Blend at high spped in blender 

serves 2

Banana Smoothie

2 ripe bananas

1/2 cup milk

1/4 cup banana flavored yogurt

1 teaspoon sugar

Blend at high speed in blender

Serves 2

You can have platters filled with:

Crisp fried bacon

Grilled Maple sauages

Bagels and a choice of cream cheese, peanut butter, Jam or Jelly

Invite guests to enjoy your breakfast creations.

Sassy Eggs

White Sauce:

1 tablespoon butter
1 tablespoon flour
3/4 cup milk
salt and pepper to taste
set aside

Scramble 10 eggs slightly; set aside

Cook 1/2 lb bacon and drain on paper towels; set aside

Chop and saute 1 small onion; set aside

1 cup of cooked creamed spinach; set aside

1 cup of grated cheddar cheese; set aside

In 1 1/2 quart casserole dish place
Creamed spinach on bottom
Top with onions, bacon, and 1/2 cup of cheddar cheese
Add eggs
Top with white sauce, 1/2 cup cheddar cheese
Sprinkle with paprika

Bake 350 degrees for 15-20 minutes

Enjoy! Lip smacking delicious!

1. Are Eggs Considered Dairy Products?
2. South Beach Diet Phase 2: When it isn’t Working
3. PSA: Eggs Are Not Dairy, Despite Being Sold In The Dairy Aisle

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Cream Cheese Smoked Salmon Pate

Smoked salmon is often thought of as being a great delicacy – or perhaps more particularly, an expensive one. Depending upon where you live, however, it can now frequently be bought fairly inexpensively in supermarkets, perhaps if only as a special treat.

For this delicious recipe, you will require:

Pate Balls:
4oz low fat cream cheese (block form)
2oz Scottish smoked salmon (semi-finely chopped)
1 tbsp horseradish sauce
1 tsp fresh dill leaves (finely chopped)
1 garlic clove (crushed or grated)

2oz fresh redcurrants
A little water
1 tbsp sugar

Carefully mix all the ingredients for the pate balls together, then wet your hands with cold water and split the mixture into 4 or 6 portions as desired and roll each one carefully into a round ball. Place them on a plate and refrigerate for at least two hours but preferably overnight.

Put the redcurrants and sugar into a pan and add enough cold water to almost cover them. Bring to a boil then simmer very gently for at least fifteen minutes until the berries are broken down. Push the mixture through a sieve and return to the pan, discarding the berry skins and husks. Bring the sauce back up to a simmer and if desired, thicken with a little unsalted butter. Allow the sauce to cool.

Place the salmon balls on to the plates (with a small accompanying salad if desired) and drizzle a measure of sauce around the edge. Serve with warm crusty bread and butter.

1. Red Salmon Pate Recipe – Allrecipes.com
2. Foods Combining Diet
3. Smoked Salmon Spread Recipe : Ina Garten : Food Network

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