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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


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.


My deliciously simple White Truffle Oil Pesto PastaI experimented with our new White Truffle Oil and the result was this indulgently rich pesto slathered on some tagliatelle pasta and pan fried chestnut mushrooms. Served with a simple rocket salad and a glass of white burgundy it made an indulgent and intensely flavoured summer's supper.

This is my recipe for tagliatelle with White Truffle Oil Pesto and chestnut mushrooms.

Ingredients

Preparation

In the food processor put 50g fresh rocket, 1 garlic clove, 30g crushed walnuts, zest of 1 lemon, 30g grated parmesan, 60ml White Truffle Oil and 60ml Monterosa Extra Virgin Olive Oil and blitz to a sauce. Add salt and pepper to taste. This won't be as smooth as pesto from a jar but that's part of its appeal.

Gently pan fry in a tablespoon of Monterosa Extra Virgin Olive Oil a generous helping of thinly sliced chestnut mushrooms until the mushrooms are just beginning to crisp.

Stir the pesto through tagliatelle and then toss the mushrooms gently through the pasta.

Serve with a shaving of parmesan on top and a rocket salad and truffle in!

   Frances


Vegan Carrot Cake Muffins

Thanks to the inclusion of the eponymous carrot these Carrot Cake Muffins seem to carry more virtue on their fluffy shoulders than other cakes, though I do have to occassionally remind the Demijohnnies that they really don't count as part of their 5 a day!

However, they are both delicious and can, thanks to their entirely non-dairy ingredients, also be happily munched by our vegan supporters too. The use of our Perthshire Rapeseed Oil ensures a truly moist and sweet, carrotty cake. A word of warning, when served at the garden tea table the Demijohn hens also took a shine to them and managed to steal one from the tea table – so guard your Carrot cake Muffins well!

Ingredients

  • 100g Self raising flour
  • ½ tsp ground mixed spice
  • 100g golden caster sugar
  • 75ml Perthshire Rapeseed Oil
  • 50ml non-dairy milk (we used an instant home-made version of oat milk which seemed to work!)
  • ½ banana, mashed well
  • 125g carrot, peeled and grated.

Non Dairy Carrot Cake Muffins

Preparation

Heat the oven to 190C/fan 170C/gas 5. Line a six hole muffin tray with case. (Mine is for large muffins, a cupcake tray will make twice as many). Mix the flour, mixed spice and sugar in a bowl. Then add the Perthshire Rapeseed Oil, oat milk and banana, followed by the grated carrot. Divide the mixture between the muffin cases and bake for 25-30 minutes until risen and golden. 


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.


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!


Pici Asparagus with Balsamic VinegarI absolutely love pasta! Well done Italy for inventing such a food. However, you do need to have the odd inspirational thought when creating a pasta dish to ensure you don't get stuck in a "Pasta Bake Rut" or PBR for short.

Messing about at the stove last week I came up with this delightful little dish using fresh British Asparagus which has just come into season (and thanks to the long Winter, I do mean just!).

My pici pasta with asparagus uses our 25 year old Balsamic Vinegar and is fabulously quick to make. It also serves two good eaters, is superbly easy to wash up and whoever you are making it for will think you are a legend in the kitchen. So how is it done?

Ingredients (for two)

25 Year Old Balsamic Vinegar

Preparation

Chop onion, garlic, pancetta, asparagus and coriander before you start. The asparagus spears should be chopped in thirds, the other elements in chunks. Soften the onion, garlic and pancetta in a heavy based frying pan with a tbsp full of Kabbadates Extra Virgin Olive Oil. At same time, in a separate pan, cook your pasta.

Once browned, remove the onion, garlic and pancetta from pan and place to one side keeping warm. Add asparagus to pan and fry hard until the spears are looking scorched in places. Add back in the onion, garlic and pancetta mix, chopped coriander and another tbsp of olive oil. Now check pasta is ready, it should be "al dente," firm but not hard, drain and add to frying pan. Season with salt and pepper and mix contents of frying pan well on a low heat.

To Serve

Serve on large warm plates and drizzle our 25 year old Tagliavini Aceto Balsamico Extra Vecchio sparingly over each dish, adding grated parmesan cheese as required. An accompanying salad of green leaves, dressed with our Kabbadates Extra Virgin Olive Oil, and a good rich red table wine to drink will make this dish fit for any dinner party. Forget the PBR issue, anyone hungry?


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