Your Basket is Empty

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


On the first beautiful Spring day in 2020 my youngest Demijohn assistant and I found, sprouting joyfully forth on the river bank, plentiful tender shoots of wild garlic in between the thick riverside grass and occasional crazy waterborne daffodil. We then realised the wild garlic (allium ursinum) was growing closer to home in the front garden.

Angus and Pigeon, our dog, went back a year later to forage yet more wild garlic from this naturally abundant plot by the river. They even made a little film about it before we made a fresh batch of wild garlic pesto from the leaves they had gathered.

Wild Garlic's appearance times so perfectly with the arrival of fresh extra virgin olive, such as our Kabbadates Extra Virgin Olive Oil from Corfu and fresh Monterosa Extra Virgin Olive Oil from Portugal, that we cannot resist making plentiful amounts of this delicious wild garlic pesto.

The result is the most verdant green emulsion that celebrates the fresh grassy notes of the new olive oil.

Wild Garlic Pesto Recipe

Ingredients

Preparation

Blend the garlic leaves adding a handful or so at a time in the small bowl of the blender. Add the pine nuts, garlic, parmesan and drizzle the Kabbadates Extra Virgin Olive Oil or Monterosa Extra Virgin Olive Oil in while continuing to blend.

Wild Garlic grows in sunny spots, often near daffodils and flowers normally in mid April in the UK

When a vivid green paste has been made add lemon juice to taste and season with salt and pepper to taste. This made a generous jar and a half so we used some right away and froze the remainder in smaller amounts. Delicious stirred through winter vegetables for roasting, couscous, bulgar wheat, pasta, puy lentils, or on bruschetta.

Wild Garlic Pesto

This recipe for wild garlic pesto can be varied to use green many other green leaf herbs in place of wild garlic to make your pesto, such as ramson, basil, coriander or even rocket salad leaves.


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.


The arrival of the fresh Olive Oil harvest seemed the perfect moment to indulge in another family treat, Taramasalata. Since it isn't commonly available, we all get rather excited when we acquire some Smoked Cod's Roe and can make it using a proper Greek Taramasalata recipe, rather than the baby pink fluff sold in the supermarkets.

Fortunately for us our lovely friends at Inverawe Smokehouse, in the West of Scotland near Oban, sell Smoked Cod's Roe. Using our own fresh harvest of Monterosa Extra Virgin Olive Oil we were able to whip up this delightful Taramasalata dip.

If you have never tried to make Taramasalata dip yourself, watch Angus in action below showing you how to use the Taramasalata ingredients to make a Taramasalata from heaven.

Taramasalata Recipe

Ingredients

Preparation

First soak the cod's roe in cold water for a couple of hours, to remove some of the excess salt, then rinse and drain it. Peel off the skin and mash it well with a fork. Now gradually whisk in the lemon juice using a hand blender if you have one, although a fork or whisk will do if you feel you really need some exercise to earn your Taramasalata dip.

Now slowly drizzle in the Monterosa Extra Virgin Olive Oil or another of our Extra Virgin Olive Oils, keeping whisking all the time until the whole mixture emulsifies and thickens a little. If it becomes too thick slake the mixture with a splash of boiling water. Finally mix in the garlic and parsley. 

Taramasalat dip is delicious either spread thickly on bread or on tortillas. We chopped wholewheat tortillas into triangles and dunked them into the dip - Irresistible!

Just to prove how delicious homemade Taramasalata recipe can be, as a family we nearly polished off the whole bowl we had made prior to taking the actual recipe photos. You can see the incriminating evidence from our photo below, sorry!

Taramasalata


Please select the country you wish your order to be delivered to and your preferred currency. Don't worry this will not affect your billing address country at checkout.

Select Country

  • AustraliaAustralia
  • AustriaAustria
  • BelgiumBelgium
  • CanadaCanada
  • ChinaChina
  • CubaCuba
  • CyprusCyprus
  • Czech RepublicCzech Republic
  • DenmarkDenmark
  • EgyptEgypt
  • FinlandFinland
  • FranceFrance
  • GermanyGermany
  • GibraltarGibraltar
  • GreeceGreece
  • GreenlandGreenland
  • GuernseyGuernsey
  • Hong Kong SAR ChinaHong Kong SAR China
  • HungaryHungary
  • IcelandIceland
  • IndiaIndia
  • IrelandIreland
  • Isle of ManIsle of Man
  • ItalyItaly
  • JamaicaJamaica
  • JapanJapan
  • JerseyJersey
  • LuxembourgLuxembourg
  • MaltaMalta
  • MexicoMexico
  • NetherlandsNetherlands
  • New ZealandNew Zealand
  • North KoreaNorth Korea
  • NorwayNorway
  • PolandPoland
  • PortugalPortugal
  • RussiaRussia
  • South AfricaSouth Africa
  • South KoreaSouth Korea
  • SpainSpain
  • SwedenSweden
  • SwitzerlandSwitzerland
  • TaiwanTaiwan
  • ThailandThailand
  • TunisiaTunisia
  • TurkeyTurkey
  • United KingdomUnited Kingdom
  • United StatesUnited States

Select Currency

  • AUD
  • BRL
  • GBP
  • CAD
  • CNY
  • CZK
  • DKK
  • DOP
  • EGP
  • EUR
  • GIP
  • HKD
  • INR
  • JMD
  • JPY
  • MXN
  • NZD
  • KPW
  • NOK
  • RUB
  • SGD
  • ZAR
  • KRW
  • SEK
  • CHF
  • THB
  • TRY
  • USD