Your Basket is Empty

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


Focaccia, made with fresh Monterosa Extra Virgin Olive Oil

While we risk ensuring that we all become the shape of Demijohns with our current enthusiasm for trying out new recipes I couldn't resist trying a new focaccia recipe using both our deliciously fresh Monterosa Extra Virgin Olive Oil and a touch of our 25 year old Balsamic Vinegar

It will work even better if you don't, as I did, forget to knead it again promptly after the first prove, but even with a slightly rushed second prove it seemed to go down pretty well and was demolished in 1 sitting. I recommend eating it with soup, with pasta, or just dunking chunks of it into the wild garlic pesto we made earlier in the week.

Focaccia Recipe

Ingredients

Preparation

Mix the yeast, flour, tablespoon of Monterosa Extra Virgin Olive Oil, salt and water to make the bread dough either by hand or in a bread maker. If making by hand once the ingredients are mixed well knead it vigourously and then leave to prove until it has doubled in size.

While it is proving slice the onion finely and stir in 1 tsp of olive oil and a tsp of Balsamic Vinegar and microwave in a partially covered dish for 1 or 2 minutes until the onion is softened and delicious!

Roll and pat out the proved dough into a rectangle on a greased baking tray about 25 x 30cm. Prod indentations over the whole dough and then top with the onion mixture. Leave the dough somewhere warmish to prove again for about 30 minutes.

Once more it should grow to about twice its size. Drizzle with 1 more teaspoon of olive oil and bake at 190 degrees centigrade or gas mark 5 for about 25 minutes. Even the smallest Demijohn who normally thinks onions are yukky guzzled this down with delight.

Focaccia, a delicious treat for a quick lunch to feed a hungry family!


Wild Garlic Pesto

Posted in All Recipes Food Recipes Quick & Easy Starters Dinner Party , by Frances Ferguson, on 24th March 2020

Wild Garlic Pesto

On the first beautiful Spring day last week 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.

It's appearance has timed so perfectly with the arrival of fresh Kabbadates Extra Virgin Olive Oil from Corfu and fresh Monterosa Extra Virgin Olive Oil from Portugal that we couldn't 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.

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.


Flora's Fabulous Crostini. A deliciously easy starter for any dinner party.

The arrival of the fresh 2018 harvest of wonderfully springlike bright green Villa Montalbano Extra Virgin Olive Oil coincided with a very hungry teenager during a wet weekend in March 2019. The result was the creation of some delicious Italian Crostini, using our fresh Villa Montalbano Extra Virgin Olive Oil, which were generously shared with all the family.

Ever since our visit to Villa Montalbano Estate in 2002, to check on the olive harvest when the children were tiny, we have all raved about the enormous trays of crostini produced by Silvana, a lovely local neighbour of the Estate, which we wolfed in moments.

Flora's Fabulous Crostini came deliciously close. Crostini are often used as a quick and delicious starter in Italy, or as something to nibble on during a drinks party. 

Ingredients:

Preparation:

Flora's Fabulous Crostini on their baking tray

First slice the baguette into thin rounds, and lay the slices on a baking tray. Bake at about 180C in the oven for about 5 minutes until the bread feels crisp and is just beginning to brown. Don't be tempted to leave it too long.

Topping 1: Chop the mushrooms fairly finely and soften with olive oil and garlic in a pan. Season to taste. Spoon onto 1/3 of the baked crostini. Season with salt and pepper to taste.

Topping 2: Finely chop ripe fresh tomatoes and mix with a spoonful of pesto, olive oil, salt and pepper. Spoon onto the 2nd 1/3 of the baked crostini.

Topping 3: Mix some pesto with a liberal amount of Villa Montalbano Extra Virgin Olive Oil or another of our Olive Oils to make it a slightly runnier consistency than the jar variety. Spoon onto the remaining crostini.

Return to the oven and bake for 5-10 minutes more. Grate fresh parmesan or pecorino over the crostini and serve.

Relevant topics:

Other Starter Recipes


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.


Traditional Bruschetta

Posted in All Recipes Food Recipes Starters Quick & Easy Dinner Party , by Frances Ferguson, on 29th August 2013

Traditional BruschettaA brisk yomp up a hill in the sunshine with an ecstatic dog this morning has left me ravenous and looking for a reward for such toil. Our new Cretan Sitia Extra Virgin Olive Oil beckons and I am already anticipating an evening drink at the garden table accompanied by some traditional Bruschetta. This simple recipe, otherwise known in Tuscany as Fettunta, is the traditional way of savouring the first olive oil harvest of the season. Since the sun is now shining here at Demijohn HQ we shall enjoy it as a celebratory herald of the great summer we have had!

Ingredients

Preparation

Slice the bread thickly and toast it until just golden. Slice a garlic clove in half and rub the bread with the clove all over. Drizzle generously with the olive oil and eat immediately. Adorn your bruschetta with a basil leaf or some anchovies if you're feeling exotic!


Cider Brandy Camembert

Posted in All Recipes Food Recipes Starters Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

The Cheeseboard Drinks SelectionIf you like cheese and need something for your nibbles at a drinks party, then this might be the perfect soloution.

Ingredients

Preparation

Puncture the cheese several times with a knife. Dribble the Cider Brandy over the cheese allowing it to soak into the puncture holes. Place the cheese in a preheated oven (to 180C) and allow to bake for 15 to 20 minutes until runny. Eat immediately - dunk crisps and repeat!

Why not try our Cheeseboard Drinks Selection, a special gift for cheese lovers


Bramble VinegarJohn Quigley’s Hot smoked salmon, ruby grapefruit, shaved fennel, pistachio and watercress salad with minty crème fraiche and Bramble Vinegar dressing.

Ingredients

  • 1 Ruby grapefruit segmented
  • 1 small fennel bulb very finely sliced
  • A handful of watercress or rocket
  • 300g hot smoked salmon flaked into bite size pieces
  • A small handful chopped pistacchios
  • 6 tbsp crème fraiche
  • 4 tsp Bramble Vinegar
  • 1 tbsp mint sauce

Preparation

Combine the crème fraiche, bramble vinegar and mint sauce in bowl and mix together, ideally to the consistency of single cream, if not add a little water. Divide and arrange the grapefruit, fennel, watercress and salmon between 4 plates, drizzle over the dressing and sprinkle on pistachios.

John Quigley is Chef and patron of the well respected Red Onion Restaurant in Glasgow and is always welcome at Demijohn!


Elderflower Vinegar and Lemon Oil BallThis is a simple to make vinaigrette which was first invented by Mrs Wilson of Biggar, one of many enthusiastic Demijohn customers.

Ingredients

Preparation

Add the Elderflower Vinegar and Yorkshire Lemon Rapeseed Oil to a jug with a wide neck. Grate a small amount of lemon jest to the mixture. Adjust for salt and pepper. Pour complete mixture into an old Demijohn bottle of at least 300ml capacity and shake vigourously. Use to dress green leaf salads.

Delicously delightful, thankyou Mrs Wilson!

Related topics


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