Tag Archives: balsamic

Meatballs With Cranberries


These little gems lend themselves to filling flat breads with hummus, salad and yogurt or skewered with fancy cocktail sticks as a party nibble.

Younger children love them too as the cranberries and glaze add a lovely sweetness that most children adore and as a mum I love the sneaky vegetables!

Makes 32, serves 6.


500g minced beef

180g carrots, peeled and grated

300g courgette/zucchini, grated

4 garlic cloves, peeled and crushed

1 egg, beaten

4 teaspoons ground cumin

3 teaspoons ground coriander

1/2 teaspoon ground all spice

1/2 teaspoon chilli powder

1 teaspoon sumac

100g dried cranberries

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons balsamic vinegar

4 tablespoons tomato ketchup


Combine all of the ingredients except the molasses, vinegar and ketchup.

Using your hands mix the ingredients very well.

Preheat the oven to 200 degrees Centigrade, line a baking tray with baking parchment.

Heat a large frying pan over medium to high heat, add a little oil.

Form the meat mix into small balls,  I get around 32 balls.

Add one third of the balls to the hot pan and cook, just to seal and colour a little. Remove the meatballs and place them on the prepared baking tray.

Continue and seal the remaining balls. Place them all on the baking tray.

In a small bowl, combine the molasses, vinegar and ketchup. Spoon this over the meatballs, making sure each one has a coating of glaze.

Slide the tray into the oven and bake for 30 minutes. Serve hot or at room temperature.

Baked Cherry Tomatoes


My youngest son has a very productive veggie patch this year and has kept us in tomatoes for months now.

This is one of my favourite ways to serve them that isn’t a cold salad! You can cook these on a barbecue, ideally the flat plate on a low heat.

Serves 4-6.


450-500g cherry tomatoes on the vine

2 teaspoons balsamic vinegar

1/2 teaspoon Dijon mustard

5 teaspoons olive oil

2 teaspoons fresh chopped French tarragon

salt and pepper


Preheat the oven to 180 degrees Centigrade.

Line a baking tray with baking parchment.

Lay the tomatoes on the prepared tray.

In a bowl, combine the vinegar, mustard, oil and salt.

Pour the dressing over the tomatoes and then sprinkle over the tarragon.

Pop the tomatoes in the oven for 10 minutes until the tomatoes are hot and beginning to change colour.

Carefully lift the tomatoes, still on their vines, onto a serving plate and give them a good grind of pepper. Serve while still hot.

Baby Potato Salad


This is the best potato salad in the world and with summer around the corner it’s time to make it again! Great for barbecues and make ahead meals.

I use baby potatoes and don’t peel them, it helps hold them together and I can never be bothered on hot days!

The cooked potatoes are dressed with a balsamic vinaigrette which gives this recipe the edge!

Serves 8-10.


1kg baby potatoes, skin on

3 tablespoons olive oil

2 tablespoons balsamic vinegar

120mls sour cream

120mls mayonnaise

20g chives, snipped


Boil the potatoes as you would normally.

Once cooked, drain and allow to cool in a colander.

When the potatoes are cool enough to handle, cut them into halves or quarters and place in a large bowl.

Whisk the oil and vinegar and pour over the cut potatoes while still hot. Stir well.

Once the potatoes are completely cooled, whisk the sour cream and mayonnaise together, add most of the chives, keep a little back to garnish.

Stir the sauce through the potatoes, spoon onto a serving plate and top with the remaining chives.