The condiment QUEEN

I can never have too many sauces, spices, marinades, dressings and toppings ohhhhhh there is a whole world out there.
Let's give it a name- condimentia

I have to keep gathering condiments. I don't know the source of this affliction, but it motivates my grocery shops and fills my mind with great recipe ideas. I gather that condimentia is quite widespread. I derive comfort from knowing that there are other people out there with the same attraction for jars and bottles; cramming their fridges and spilling out of their pantries.

I have considered it a major addiction. I cannot help myself as long as there is room in my kitchen cupboards (no i haven't moved into my bedroom space.... yet). I have even gone to lengths to haul these bottled treats with me as I travel. Nightmare!!!! Can you imagine a young woman whipping out her garlic -chilli sauce as her airplane meal is presented in front of her. As you can picture, it can be embarrassing for my travel companions. Where does this hoarding nature stem from? It is almost like I am always preparing for a disaster or that i have been starved and need to make up for some serious deprivation. Whatever the reason, it does bring some goodness to my life. Hey, I can spice up any bland meal disaster!

This obsession has definitely started to affect my cooking. I love to concoct fabulous feasts from the condiments on hand. I believe that it is a challenge to take what is on hand and prepare an appealing repast. Some of my most successful recipes have been developed in this way.

Here is one of my most coveted finds:

This is the most incredible red pepper spread. It is cheap, delectable and keeps for a while in your fridge. You can find it at - Clover Farms in Brighton. Norman sells some delicious Middle Eastern ingredients.
Suggestions:
-mix it with sour cream/labneh , cream cheese, green onions, coriander for an amazing dip
-bake an eggplant, scoop out the middle, saute the eggplant with onion and garlic and add this spread, fill up the eggplant skin and re-bake topped with fontina cheese!!!
-spread it on sandwiches
-serve it on an antipasto platter
-mix it with fresh tomatoes, herbs and avocados for a killer salsa

Comments

[brett]

Thanks Hope for the tip on where to find that red pepper spread. I promise you will find it in our cupboard next time you happen by for organic coffee (fairly traded of course) Brett