Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Odds and Sods

    Salsa Verde 

    
1 garlic clove
1 tbsp capers, soaked in water for 20 mins, squeezed and dried.
2 anchovy fillets
A small bunch of flat-leaf parsley
10 mint leaves
1 tsp dijon mustard
1 tbsp red wine vinegar
olive oil
sea salt and freshly ground black pepper

    Add all the ingrdients with a little olive oil and blitz with a hand blender until roughly chopped but not a puree. Add extra olive oil to get a nice texture.