I have wondered for a long time how to get more posts out each week and I think I have finally figured out how to do it.  My plan is that each week I will do a very quick post on the best thing I have made that week.   It may come from the huge list of recipes I want to cook, a Tasty Reads or other cook-along selection or even a retro recipe that I would not have otherwise blogged about. 

Fennel, Olive and Dill Toasts2

To kick things off, here is a recipe I made for Fennel, Olive and Dill Toasts which was super!  This is a recipe which may never have seen the light of day – I have this thing I where, when I go on my mid year holidays, I take a stack of food magazines with me.   Whilst on holiday, I clip all the recipes that appeal.  And they become my “master list” of recipes to cook over the next 12 months. 

Weird and convoluted I know.  But it works for me! 

Fennel, Olive and Dill Toasts4

When I went through my magazines this year, I found the recipe which was the basis for the Fennel, Olive and Dill Toasts.  And I had not even marked it as a recipe to cook when I initially marked up the magazine!

I came quite late to fennel.  I am not a great fan of liquorice //aniseed and so I think, back in 2002 which is where is recipe came from, the double dose of fennel and dill would not have appealed to me.  Now, I love them both!

Fennel, Olive and Dill Toasts3These toasts were delicious! It is such a great combination of ingredients, the creamy goat’s cheese, the sweet caramelised fennel and onion, the salty olives and the zing of fresh dill and lemon zest.  Add in the crunch of toasted bread and you have a lovely appetizer! 

The mix would be lovely placed on tiny toast rounds for a one bite canape.  Or would be equally amazing as a pizza topping!!! 

The original recipe did not have the goat’s cheese and to make it without would change this from a super vegetarian option to an amazing vegan choice!

Here’s the recipe:

Fennel, Dill and Olive Toasts
My meal of the week! These fennel, dill and olive toasts are super easy, super delicious and look gorgeous!
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Ingredients
  1. 2 bulbs of baby fennel, ends trimmed, sliced thinly lengthways
  2. 1 small red onion ,cut into thin half moons
  3. 1 garlic clove, thinly sliced
  4. 2 tbsp water
  5. 2x1 tbsp olive oil
  6. 1 baguette, cut into 1 cm thick rounds
  7. 40g kalamata olives, sliced
  8. 2 tbsp fresh dill leaves
  9. zest of half a lemon
  10. 100gm goats cheese (optional)
  11. Salt and pepper
Instructions
  1. Heat one tablespooon of olive oil in a large frying pan over medium heat.
  2. Add the fennel, onion and garlic and stir until they are well covered in oil.
  3. Add the water and reduce the heat to medium low.
  4. Cook, covered, stirring occaisionally, for 4-5 minutes until the mixture is golden.
  5. Preheat your grill to medium high.
  6. Drizzle the baguette slices with the remaining olive oil, place on a baking tray and cook under the grill for 2-3 minutes each side or until golden.
  7. Zest the lemon, then stir the zest, olives and dill into the fennel and onion mixture. Season to taste.
  8. Spread the toasted bread with the goat's cheese, top with the fennel mixture and serve.
Notes
  1. Omitting the goat's cheese makes this vegan.
Adapted from Good Taste Magazine 2002
Adapted from Good Taste Magazine 2002
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 This week I am excited about cooking:

  • A strawberry cheesecake with a white chocolate and macadamia nut brownie base (adapted from Taste.com). I am making this for a friend’s birthday.  Lord,  I hope turns out well!
  • Duck Meatballs  – we are reading  and cooking from this book for Tasty Reads this month.  A friend lent me her meat grinder so I can make these.  I hope they are worth the effort.
  • The River Cafe Spinach Rotolo for a very long overdue contribution to the Cookbook Guru.
  • This salad from my “to be cooked” list.  The combination of ingredients had me at hello. Oh yeah, I smoked some duck the other night.  For serious.  I feel like Martha.  Or Nigella.  I feel like I should start a girly band called Martha and The Nigellas.  That is how high my domestic goddessery is running this week!  (Dammit, Martha and The Nigellas is a really good blog name…wish I’d thought of it three and a bit years ago!!!). 

Stay tuned, one of these may be the dish of the week next week!

Fennel, Olive and Dill ToastsAnd because I am totally nosy and love to know everyone else’s business, what was the best thing you made this week? 

And, what are you looking forward to making next week? 

Do you even know?  Are you a spontaneous cooker or a mad planner like me?

Let me know in the comments. PLEASE!!!!  I”m dying of curiousity!

Have a fabulous week everyone!  Happy Cooking!

 Signature 1 Vintage Valentine Quick as Wink2

 

2 Comments on The Dishiest Dish- Fennel, Olive and Dill Toasts

  1. I remain in awe of your planning. I have a hard time planning more than a week ahead because I’m usually in the mood for something different after too long. I don’t usually make half of the recipes I bookmark.

    The best thing I’ve made this week is this: http://ohsheglows.com/2010/10/02/pumpkin-gingerbread-with-spiced-buttercream/

    Coincidently, fennel is on the menu today in the form of roast fennel and red onion with eggs and shaved Parmesan.

    I’d tell you what I’m looking forward to making, but I already did on your last post. 🙂

    • OMG Heather, that gingerbread looks AMAZING! Thanks for sharing, I hope to get a whole new stack of recipes from this. And again, I hope you love the skewers! xx