Monday, 5 March 2012

Heinz Salad Cream with Onion and Chives Recipes


I have been having a fun time in the kitchen trying out recipes using the new Heinz Salad Cream with Onion and Chives, whats been great is realising just how versatile it is, even a normal sandwich can become a masterpiece, see my work of art the Picnic Loaf just here
Its a limited edition which saddens me a little as I've found it to be a great addition to my cupboard, it is lovely as a dip, will go great in mash I expect and I've spotted a hummus recipe that I will be trying soon too.

So make sure you grab a bottle its worth trying. Oh and don't forget, to help mark the launch of the new variant, Heinz are giving fans the opportunity to create their ‘ultimate sandwich’ with the chance for their creation to be chosen and sampled by the public on Heinz’s ‘Ultimate Sandwich Tour’ round the UK.

All fans need to do is head to the app on the official Facebook page. The competition will run for two weeks, going live on Monday 27th February until Friday 9th March.

While you are there you can also download a coupon from Facebook and take it along to the nearest Heinz Salad Cream with Onion and Chives sandwich van, this March.

For more details of the ultimate sandwich challenge for the launch of Heinz Salad Cream with Onion & Chives visit http://www.facebook.com/#!/HeinzSaladCream



So  back to the recipes I tried, the first one is a lovely fresh tasting pasta salad, I served hot and will be trying cold for packed lunches as its filling, pretty healthy and just different. The Heinz Onion and Chive salad cream really tastes good in a hot dish.

Conor asked for seconds so I think its a hit. Chris sulked as he was at work and has seen the photos, I have orders to make again.




Italian Pasta Salad
Serves 4 or Serves 10 as a side salad

Prep Time: 10 minutes
Cook Time: 10 minutes

400g penne pasta
125g reduced fat mozzarella, torn into pieces
150g cherry tomatoes, cut in half
20g rocket leaves
15g basil leaves, torn
50g pitted kalamata black olives, roughly chopped
1/2 red onion, finely chopped
4 tbsp Heinz salad cream with onion and chives

  1. Cook the pasta according to the pack instructions.
  2. Meanwhile in a large bowl mix together the mozzarella, tomatoes, rocket, basil, olives and red onion with Heinz salad cream with onion and chives.
  3. Drain the pasta and toss together with the other ingredients, season well and serve warm.
    Tip: Can serve this salad cold, just add more Heinz salad cream with onion and chives to taste. 

The Mediterranean tarts caused me a few moments of doubt, could I make a tart worth taking a photo of?
When it comes to pretty food dishes I fail miserably, the simple term is ham fisted.

Filo pastry and I seem to annoy each other, but I coped well, I prefer to title mine Rustic Tarts as they are not quite picture perfect.

Taste wise I did well, the crunch of vegetables and the cheesy souffle filling, was perfect, the Heinz Salad cream I have to admit before adding I wondered if it would work, it so did!


The roasted vegetables were quick to prepare and while they were cooking the filo was tackled and baked
The Heinz salad cream mix was easy to whip up and then just a case of mixing in the veggies and adding to the tart cases

Yes they are Rustic tarts I said

Mediterranean Tarts


Serves 4

Prep Time: 15 minutes
Cook Time: 35 - 40 minutes

400g Mediterranean vegetables (such as courgettes, red onions, peppers), cut into 3 cm chunks
1/2 tbsp vegetable oil
2 Jus Rol filo sheets
1 egg white, beaten until slightly frothy
4 tbsp half fat creme fraiche
1 large egg
3 tbsp Heinz salad cream with onion and chives
20g reduced fat Cheddar cheese, finely grated

  1. Preheat the oven to 200C, fan 180C, gas 6.
  2. Place the vegetables on a shallow baking tray and toss with the oil, season and roast for 20 minutes, remove and cool.
  3. Reduce the heat of the oven to 180C, fan 160C, gas 4.
  4. Brush half of a filo sheet with egg white, fold in half and cut into 4 equal squares.
  5. Brush each with egg white and layer two squares together with corners off set and repeat with the other two squares. Place in a Yorkshire pudding tin and repeat with the other sheet of filo pastry to make four tarts in total.
  6. Bake in the oven for 10 minutes, then invert the cases so they are bottom side up on top of the tin and cook for a further 2 minutes.
  7. Meanwhile whisk together the creme fraiche, egg and Heinz salad cream with onion and chives, and season.
  8. Place the cases back into the tin and divide the vegetables between them, pour the salad cream mixture over, sprinkle with cheese and bake in the oven for 25 minutes or until golden and set.
Tip: Alternatively make smaller ones in a bun tin.

4 comments:

  1. I LOVE the sound of the pasta salad u made. going to give it a go minus rocket ... cant stand rocket lol xx

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  2. These do look lovely. I'm coeliac so I couldn't have the filo pastry though. It's a real pain because I can make shortcrust but I've tried and tried to make puff pastry and it always fails because it needs the gluten to rise properly, and I wouldn't have the faintest idea where to start with gluten free filo pastry :-)

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  3. Thanks for the recipe, i'm always looking for new ideas on what to do for dinner!

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  4. I think the tarts look really impressive! :)

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