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Raspberry, Apple and Walnut Oil Dressing

The time is late April and the temperature is rising sharply here at Demijohn HQ in South West Scotland. The brilliant Spring sunshine has brought out in us a sudden craving for all things salad....

The simple need for fresh green salad leaves, dressed with something delicious such as our Raspberry, Apple and Walnut Oil Vinaigrette, is the best way to finally shrug off those winter blues and make us all feel fit, healthy and ready for a red hot Summer of freedoms beyond our wildest dreams.

Our firm belief is that salads only really taste as good as the dressing you drizzle on them. Luckily our selection of oils and vinegars are now so varied we are almost spoilt for choice. However, there is one ingredient that quietly exudes quality yet is almost hidden from view, Walnut Oil.

Our Walnut Oil, pressed from hand picked East Sussex walnuts has a magnificent depth of flavour, that when mixed with both our Raspberry Vinegar and our Apply Vinegar can make an irresistible, creamy vinaigrette. Just about any salad leaf is suddenly turned from something a little bit boring into the most deliciously lip smacking treat on the planet.

Ingredients:

Preparation

To make your vinaigrette, place the ingredients in an empty Demijohn bottle (200ml capacity or greater) or other suitable container, seal it and then shake vigorously. Prepare a large bowl of delicious fresh green salad leaves and then liberally dress the leaves.

We would recommend you try this dressing on our Spinach and Walnut Salad with Goats Cheese and Apple, we think it is simple to make and works rather well.

Raspberry, Apple and Walnut Oil Dressing Set (Nocturne 350ml bottles)

How to buy the ingredients for this recipe

We have created two sizes of easy to purchase gift sets that include the 3 main ingredients required to make this vinaigrette, the Raspberry, Apple and Walnut Vinaigrette Dressing Set (Nocturne 350ml bottles) and Raspberry, Apple and Walnut Vinaigrette Dressing Set (Fila 100ml bottles).

Related topics

Spinach and Walnut Salad with Goats Cheese and Apple

Raspberry, Apple and Walnut Vinaigrette Dressing Set (Nocturne 350ml bottles)

Raspberry, Apple and Walnut Vinaigrette Dressing Set (Fila 100ml bottles)

Elderflower Vinegar and Lemon Oil Vinaigrette

A Simple Basil and Tomato Salad


Spinach and Walnut Salad with Goats Cheese and Apple

We think the World is in need of more really good salad recipes, like our Spinach and Walnut Salad with Goats Cheese and Apple.

Salads should always be simple to make, taste edible when naked and taste spectacular once properly dressed with a vinaigrette. In this way they can be rustled together within a few minutes for a quick, light lunch outside in the Summer sun, or to accompany a larger meal.

For this particular salad we would recommended our Raspberry, Apple and Walnut Oil Vinaigrette.

This dressing uses our Walnut Oil which creates a spectacular creamy depth of flavour, bringing the spinach leaves to life and complimenting the Goats Cheese beautifully. Our Walnut Oil is handmade for us in East Sussex, using handpicked walnuts. 

As an alternative dressing do consider also our Elderflower Vinegar and Lemon Oil Vinaigrette.

Ingredients:

Preparation

Trim, wash and dry the baby spinach leaves and place in a large bowl. Chop up both walnuts and goat cheese into required bite size pieces and add to the bowl, mixing all contents thoroughly.

Prepare some Raspberry, Apple and Walnut Oil Vinaigrette in accordance with our recipe.

Finally, toss the salad in your vinaigrette, ensuring all the spinach leaves are coated well. Serve on large plates, possibly along with freshly baked bread, and provide any remaining dressing on the table for your guests to add more as required.

Raspberry, Apple and Walnut Oil Vinaigrette Recipe

How to buy the ingredients for the vinaigrette

We have created two sizes of easy to purchase sets that include the 3 main ingredients required to make our Raspberry, Apple and Walnut Oil Vinaigrettte.

Purchase either our Raspberry, Apple and Walnut Vinaigrette Dressing Set (Nocturne 350ml bottles) or Raspberry, Apple and Walnut Vinaigrette Dressing Set (Fila 100ml bottles) depending on the quantity required.

Related topics

Raspberry, Apple and Walnut Vinaigrette Dressing Set (Nocturne 350ml bottles)

Raspberry, Apple and Walnut Vinaigrette Dressing Set (Fila 100ml bottles)

Elderflower Vinegar and Lemon Oil Vinaigrette

A Simple Basil and Tomato Salad


Tomato and Basil SaladThis is a quick and easy salad recipe that not only tastes delicious, it takes seconds to prepare and is pretty healthy too. Our simple Tomato and Basil Salad is wonderful for making lunch a little more fresh, and great for a low stress dinner party starter idea. And if you grow your own basil and tomatoes, as we do, then as we have found it is a great way to use up a glut of homegrown produce!

Ingredients

Preparation

Slice your fresh tomatoes and lay in a shallow dish or plate. Chop a ball of Mozzarella into slices or chunks and lay on top of the sliced tomatoes. Remove fresh basil leaves from their stems and sprinkle generously over the whole dish. Crack over some salt and pepper, adjusting for your own personal taste. Then drizzle first 25 Year Old Balsamic Vinegar over the salad, then more liberally, our Kabbadates Extra Virgin Olive Oil. The order of vinegar then oil is important, as the oil will wash the balsamic vinegar through the salad giving you a more rounded dressing. 

This dish can be made either in a single layer or mutiple layers depending on numbers to be fed. It can be served with nice thick homemade wholemeal bread or ciabatta. If you haven't got Mozzarella to hand then try this dish with flakes of parmesan cheese, a surprise is in store!

Related topics:

Raspberry, Apple and Walnut Oil Vinaigrette

Spinach and Walnut Salad with Goats Cheese and Apple


White Truffle Oil being used to make Truffle Oil and Parmesan Wedges

We think the rich earthy flavour added to these potato and sweet potato wedges by our White Truffle Oil adds a delicious depth of flavour to them. Serve with stuffed, pancetta wrapped chicken breast or home-made steak burgers and mountains of green salad.

Preheat the oven to 200C. Cut the potatoes and sweet potatoes into wedges lengthways. Depending on size of the potato I get about 8-12 wedges per potato. In a bowl mix together the wedges, Kabbadates Extra Virgin Olive Oil and teaspoonful of salt and then spread in a single layer on two baking sheets.

Bake the wedges for 15 minutes then turn them and return to the oven for another 10 minutes. Once golden and crisp remove from the oven, drizzle with the White Truffle Oil, grated Parmesan and a light sprinkling of course sea-salt and chopped chives to taste. Serve immediately to avoid the wedges going soggy!


In a gentle bid to dodge the ubiquitous trouser shrinking fairy of Lockdown, we tried this low carb Cauliflower Hummus which is variation on our Original Hummus Recipe that uses chickpeas. Vary the Olive Oil quantities as to taste and your own determination to also lower the fat content, but meanwhile keep in mind that our Kabbadates Extra Virgin Olive Oil is a great source of anti-oxidants and beneficial mono-unsaturated fats.

The real secret to perfect the flavour of this recipe is choosing a strong flavoured olive oil and using plenty of garlic, Tahini and balancing amounts of salt and pepper to season. This will maximise the delicious final taste.

Cauliflower Hummus Recipe

Ingredients:

Cauliflower Hummus and our Original Hummus recipes make delicious healthy dips for all the family

Preparation:

Break the cauliflower into florets and either steam them or microwave them with a very small amount of water until just tender. Put in the big bowl of your food processor with all the other ingredients and blend thoroughly until smooth.

Adjust the lemon juice, salt and pepper to taste and add a small amount of water only if it seems a bit too thick. Once it is as smooth as you require transfer to a pretty bowl to serve from and top with a sprinkling of paprika, pine nuts or finely chopped parsley and a drizzle of olive oil. Serve with vegetable crudites or flatbreads.

For quick and effective variations on the original hummus recipe, use our Infused Rapeseed Oil Trio

Quick and Easy Recipe Variations

You can vary your Cauliflower Hummus recipe using any of our infused rapeseed oils to quickly make more varieties of flavoured hummus.

To spice your Cauliflower Hummus up a bit, replace half of the Olive Oil with our Yorkshire Chilli Rapeseed Oil  and make a Chilli Hummus. To make a zesty Lemon Hummus, use our Yorkshire Lemon Rapeseed Oil. If you like strong and distinctive smoked truffle flavour, then try adding some of our White Truffle Oil.

Please also try our Original Hummus Recipe for a quick and simple variation on this Cauliflower Hummus Recipe.


The upside of Home-schooling is the (usually) very good company of some lovely (I am a bit biased) teenagers. The art of keeping them lovely does however, partially, lie in keeping up an almost never ending supply of food available for lunches and breaks from work. Our Original Hummus recipe or Cauliflower Hummus recipe can both help in this regard!

Fortunately Mr D loves a challenge and having delighted in his Taramasalata recipe he was more than happy to have a go at something that has the added advantage of appealing to the our vegetarian or vegan supporters too. Once armed with some chickpeas, and his trutsy Extra Virgin Olive Oil, he was a tornado of healthy snack making!

Hummus Recipe

Ingredients:

Original hummus, delicious as a healthy dip for the whole family

Preparation:

Whizz the chickpeas together with most of the olive oil, or oil mixtures in a food processor until almost smooth. Add the garlic, lemon and tahini along with 2 tablespoons of water and whizz some more until the hummus is smooth and silky. If it still seems too thick add another tablespoon of water while gently pulsing the mix until the right consistency is achieved.

Transfer the hummus to a serving bowl and top with a swirl of the remaining oil and a sprinkling of smoked paprika. Serve with carrot and cucumber crudites or toasty Tortilla strips. Cue happy, if garlicky, recipients.

For quick and effective variations on the original hummus recipe, use our Infused Rapeseed Oil Trio

Quick and Easy Recipe Variations

Now you know the basics for making original hummus, using our infused rapeseed oils, you can quickly make even more delicious varieties of flavoured hummus. So if you'd like to spice your hummus up a bit feel free to replace half of the Olive Oil with our Yorkshire Chilli Rapeseed Oil to make a delicious Chilli Hummus.

To make an amazing  zesty Lemon Hummus, use our Yorkshire Lemon Rapeseed Oil. If you like strong and distinctive smoked truffle flavour, then try adding some of our White Truffle Oil.

Don't forget to also try our Roasted Cauliflower Hummus Recipe, another quick and simple variation on this Original Hummus Recipe.


Scortched British Asparagus Spears on our BBQWoohoo! British asparagus season is here! Starting officially on 23rd April and continuing only until 21st June each year I get ridiculously excited by the appearance of it each year. With the remarkable spring sunshine we've been having this year it's easy to cook it in our preferred method, cooked asparagus on the grill or barbecue. Augmented with our Extra Virgin Olive Oil and Balsamic Vinegar we think it's a fabulous feast.

There are many great recipes that use asparagus, such as our Pici Asparagus with Balsamic for example. If you can get hold of your butcher's best middle or streaky bacon to serve bacon wrapped asparagus that too is delicious. However, none are as simple as this one, our Scorched Asparagus Spears. Using the very best of our ingredients to dress the asparagus can produce a quick starter or a light lunch in literally minutes.

This recipe serves 2 to 3 people.

Ingredients

25 Year Old Balsamic Vinegar

Preparation

Wash the asparagus spears thoroughly and then trim the root ends by about an inch to remove just the stringy section. A good tip to know where to cut or break the speak is to hold the root end between thumb and forefinger in one hand and the centre of the spear in the other. Bend the shaft until it snaps. Consume the top section and use the remainder for soup later.

To cook, simply place on a hot BBQ and turn as the spears scortch. Do not be tempted to overcook as they dry out, this process should only take about a minute or two maximum. Cooking can also be achieved in a very hot frying pan or carefully watched under a hot grill.

Once cooked lay on the serving plate and dress with a little 25 Year Old Tagliavini Aceto Balsamico di Modena Extra Vecchio, then generously with Kabbadates Extra Virgin Olive Oil before finally cracking salt over the dish to taste. 

The asparagus can be served on its own for starter or with parma ham and salad to make a light lunch.


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