Dec 26, 2023
A sweet and garlicky dressing made with olive oil, garlic, Dijon mustard, and white balsamic vinegar.
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A sweet and garlicky dressing made with olive oil, garlic, Dijon mustard, and white balsamic vinegar.
Organic & Biodynamic Bianco (White Balsamic Condiment), Light and delicate, it can be considered an upgrade of white vinegar, milder in taste and more aromatic due to presence of cooked grape must. Perfect pairing for salads, raw veggies, fish and seafood. Suitable for Vegans. No sugar added. Gluten free (no starch added). Limited Production. Single estate, 100% Italian, from Modena.
BIANCO is White Balsamic Condiment 🤍
Do you think you'll ever like white wine vinegar? No? Neither do I! 😂
Although you will absolutely love Bianco and won't be able to conceive a salad without it anymore.
If instead you are a white vinegar lover, no need to advertise Bianco...you're already on board!😃
Roasted Smashed Potatoes with White Balsamic Reduction
Roasted Smashed Potatoes with White Balsamic Reduction
WHITE BALSAMIC AND ROASTED STRAWBERRY ICE CREAM
Really nice recipes. Every hour.
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Roasted baby turnip crostini
I was in the supermarket this weekend and saw a bunch of baby turnips. They were so cute that I just put them in my trolly without any idea what I'd do with them. After much thought and deliberation, I decided they'd be tasty as a crostini topping - and by God was I right.
Like with any crostini, this is a really quick and simple recipe. When it comes to vegetables, I think anything of the 'baby' variety is quite avant garde so I think this is one of those impressive looking (and tasting) nibbles that you could have when friends come round or when you're celebrating something special.
All you need for this dish is a french stick (or any crusty bread you have at home) baby turnips, olive oil, white balsamic vinegar, runny honey and a pinch of salt. I've used white balsamic vinegar here as it gives a lovely tang against the sweet honey but it's clear in colour so you don't end up with brown soaked bread.
All you have to do is pre-heat your oven to about 200 degrees, scrub and quarter your turnips then chuck them into a baking dish with lashings of olive oil and a sprinkle of salt. I left a bit of the turnip stalk on as I thought it looked quite cool - but it's totally up to you. You'll need to roast the turnips for about one hour/ one hour 15 minutes until they're nice and soft.
When you have about 10 minutes to go on the turnips, slice your bread about 2cm thick and add to your baking dish. Cook for five minutes on each side or until golden and crusty.
Once everything is ready, take the baking dish out of the oven, lay out your crostini and top with the roasted baby turnips. Now in a jug or cup, mix white balsamic vinegar with runny honey - you want a 50/50 consistency. Finish by ladling a spoonful of the mixture over each crostini with a teaspoon.
The combination of flavours from the dressing against the beautiful crunch of the bread and taste of roasted turnip is honestly gorgeous. Everything marries really well together and it's a great way to kick-start your taste buds for something great for dinner. Give it a go!