JamieOliver.com

12 comments

1. Steve Fri 24 Jul 2009 @ 13:13 The picture seems to have flat leaf parsley or coriander or something similar. Still I guess that one can substitute any herbs you fancy.

2. ozgur Sun 01 Mar 2009 @ 23:57 hi from turkey

3. Corey Sat 22 Nov 2008 @ 23:49 The use of fresh herbs reminds me to get a indoor herb garden going!

4. A. Hobson Sat 08 Nov 2008 @ 07:05 Hi Jami, love your website and your recipes but can you help me please?

I have made a rich fruit Christmas cake and I live in Queensland, Australia which is very hot and humid this time of the year - where is the best place to store it as I am not in 24hr air conditioning. At the moment I have wrapped it in gladbake and put it in a tin in the fridge would it be okay to leave it out in my kitchen it has 3 tablespoons of brandy in it (no more to be added as I do not like it topped up with too much brandy).

Hoping you can get back to me.

Many thanks.

5. Sophie and Carlos (UK- Somerset) Fri 05 Sep 2008 @ 19:58 We have added a little red onion and some green olives to ours. This recipe is lovely- i've just had a taste and it is sooo nice! Thank you Jamie & everyone else for your recipes and tips :)

6. Anna Tue 29 Jul 2008 @ 01:53 This is such a lovely dressing for a light summer salad.

Love A

7. Swamps Tue 01 Jul 2008 @ 19:55 Oliveol, you wouldn't be able to keep this one that long as the basil would go black pretty soon - although you could always make up the rest of it then add the basil to it fresh when you used it Xx

8. Andrew Barnes Tue 01 Jul 2008 @ 11:55 Hi Jamie,
subsitute the oiliveoil with pumpkin oil and a little freshly squeezed orange and lemon juice.
Your taste buds will explode i promise you

9. oliveol Tue 01 Jul 2008 @ 10:44 I think it would be a good idea if you specified whether the salad dressings can be stored for a while or whether they have to be used up immediately.

10. Tamara Tue 01 Jul 2008 @ 06:04 Jamie - you are such an inspiration. I so appreciate the rough and readiness of your authentic cooking. Here's a recipe I just put together for a really refreshing summer taste:

Dressing:
- juice of 1/2 lemon
- juice of 1 large lime
- lemon zest of 1/4 lemon
- lime zest of one lime
- dash of canola oil
- olive oil - to achieve a 3:1 ratio to citrus juice
- pinch of raw suger
- fresh grated sea salt & cracked pepper

Ingredients:
- roughly chopped baby cucumbers
- roughly chopped green apples
- chopped spring onion
- fresh black olives (wrinkly skins) with pits
- finely chopped fresh cilantro
- finely chopped fresh mint
- very finely chopped Habanara pepper (Scotch Bonnet) - optional

Toss and serve over a mixed bed of Boston (Bib) lettuce and red leaf lettuce

Granny Smith green apples are a little more resistant to browning than other apples - so salad can be prepared a little in advance - but the draw of the fresh medley of fragrances during preparation creates quite a stir of anticipation with guests.

The layers of taste in this salad are lovely. Enjoy!

Tamara
Toronto, Canada

11. barbykay Tue 01 Jul 2008 @ 05:16 Jamie dear, I love to substitute pinenuts
(very pricey in Brazil), for the hearts of peeled sunflower seeds - great flavour and crunchy without being hard.
Am a huge fan and watch anything that has your name on it - not half enough is shown here and you have a very large following in São Paulo. Your enthusiasm for making and serving food is a sharing of the love you have in you. Bless you - Barbykay

12. Cream Tue 01 Jul 2008 @ 04:09 That is very colouful dressing and mixture of lovely flavours that I am thinking...I really would like to have it with fresh summer leaves:)

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