Herbed
Mini-Pizzas
- 3 ripe tomatoes, cut into wedges
- 2 tbsp. Watkins Garlic & Parsley Grapeseed Oil, divided
- Freshly-ground Watkins Sea Salt, and Black Tellicherry Peppercorns, to taste
- 1 tbsp. Watkins Tarragon, divided
- 3/4 cup drained canned garbanzo beans, (chickpeas)
- 1 tsp. Watkins Garlic Liquid Spice
- 1/2 tsp. Watkins Rosemary
- 1/2 tsp. Watkins Sage
- 1/2 tsp. Watkins Thyme
- 4 pita rounds
- 3/4 cup sliced Kalameta olives
- 3/4 cup crumbled feta cheese
Preheat oven to 375 degrees. Toss tomatoes with a tablespoon of oil, salt, pepper and tarragon, saving 1/2 tsp of tarragon for later. Spread herbed beans onto each pita; top with olives and cheese and bake 10 minutes. Makes 4 individual pizzas, or 16 appetizers.
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Sweet & Sour
Refrigerator Pickles
- 4 to 6 cucumbers
- 2 medium onions, thinly sliced
- 1 medium green pepper, thinly sliced
- 1/4 cup pickling salt or kosher salt
- 1 tbsp. Watkins Pickling Spices
- 1-1/2 tsp. Watkins Celery Seed
- 1-1/2 tsp. Watkins Garlic Flakes (optional)
Syrup:
- 2 cups sugar
- 2 cups white vinegar
Combine syrup ingredients; let stand for 2 hours or until sugar is dissolved.
Wash cucumbers with Watkins Fresh Wash and thinly slice. Place with remaining ingredients in a
large bowl; mix well and let stand for 2 hours. Drain carefully, retaining as much of the spice blend as possible. Pack
loosely into sterilized glass jars. Pour syrup over top. Turn jars over occasionally to mix spices. Ready to eat in 3
days. Keep refrigerated. Makes 4 pints.
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From the new Good
Tastings By Watkins 'Easy Entertaining'
Cookbook!
Bread With
Rosemary & Sea Salt
- 1 package Watkins Good Tastings Bread Mix
- 12 oz/ 355 ml can lemon-flavoured sparkling water
- 3 tbsp/45 ml Watkins Rosemary
- 3 tbsp/45 ml Watkins Parsley
- 1 tbsp/15 ml coarsely-ground Watkins Sea Salt
- 1 tbsp/15 ml melted butter
Combine bread mix with sparkling water. Pour half of batter in 8 x
4-inch/20 x 10-cm loaf pan sprayed with Watkins Cooking Spray. Combine rosemary and parsley. Sprinkle
4 tbsp/60 ml herbs over batter. Spread remaining batter over herbs. Sprinkle with remaining herbs and sea
salt. Drizzle with butter. Bake at 350 F/180 C for 50 to 60 minutes or until golden brown. Makes 1
loaf.
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Chai Crisps with Chai Cream
Crisps:
- 1/2 package wonton wrappers
- 1/2 cup/125 ml Watkins Original Grapeseed Oil
- 1/2 cup/125 ml Watkins Chai Latte mix
Brush both sides of the wontons with oil, sprinkle both sides with the Chai Latte mix. Cut the wontons into quarters and place in a single layer on baking sheets. Bake in a 400F/200C
oven 5-8 minutes, turning chips half way through the baking time. Makes about 48 chips.
Chai Cream:
- 1 cup/250 ml whipping cream
- 1/2 cup/125 ml Watkins Chai Latte mix
Whip the cream to soft peaks, then add the Chai mix and whip until
incorporated. Makes about 2 cups/500 ml.
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