Whether you have a stay-at-home picnic in your garden or venture out into the park, keeping the food and beverages cool is a must. Do so with this picnic bag from Nicolas Vahé.A new cooling bag for...
Guide for dips and spreads
Guide for dips and spreads
PESTO
[pes-toh]
Pesto derives from the Italian word for pounded, simply because you make it by pounding the ingredients together. It’s the secret ingredient that turns a simple meal into an explosion of flavour.
CHUTNEY
[chut-nee]
Sounds like a folk song. But it’s really a sweet and sour compote made of fruit or vegetables mixed with vinegar, spices and sugar. Adds flavour and colour to meals and snacks.
CONFIT
[kawn-fee]
Sounds fancy? Maybe because it’s French. The word means “to preserve”. It’s like jam, but holds less sugar and more fruit. Ideal for cheeses.
BRUSCHETTA
[broo-skeh-tah]
It’s broo-skeh-tah, not broo-shedda. It’s an Italian appetizer originally made with ripened tomatoes, basil and garlic spooned over olive oil brushed bread slices.
SALSA
[sahl-sah]
Salsa is a Mexican dip that adds soul to veggies and sandwiches. It may not make you dance, but it’ll get you all warmed up.
TAPENADE
[ta-pe-nade]
Survival kit for busy, food-loving people. Tapenade is an olive-based spread that brings instant gourmet flavour. This Provençal favourite is typically served on crackers or slices of bread. Think of it as Italian summer on toast. Serve with a pink rosé or an ice-cold beer.
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A new cooling bag for your picnic
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