If you put
white vinegar into a spray bottle and your spritz it a couple of times you can watch it go [noise] kind of foams up...
Second, it can help to clean the dishwasher itself: Once a year or so (more if you have hard water), pour a cup of
white vinegar into an empty dishwasher, then run it for a short cycle to get rid of the lime and soap build - up that can prevent your dishwasher from working at peak efficiency.
About once a week, I sprinkle some baking soda around the inside of the toilet to coat, then dump a cup of undiluted
white vinegar into the water.
Measure 1 to 2 ounces of
white vinegar into the base of the sterilizer.
* If you don't have buttermilk, stir 1 tablespoon of
white vinegar into the 1-1/4 cups of milk and let sit for 10 minutes.
Make your own buttermilk by stirring 1 1/2 tablespoons of lemon juice or
white vinegar into 1 1/2 cups of regular milk.
* If you don't have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or
white vinegar into 1 1/2 cups of regular milk.
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of
white wine
vinegar 3 green onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped
into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped
into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp
white wine
vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp
white wine
vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut
into 4 wedges 1.
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4
white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut
into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp
white wine
vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Add some crumbled goat cheese and chiffonade several leaves of basil (just a fancy way of saying roll them up and then cut
into thin strips) Dress with a vinaigrette of balsamic
vinegar (
white balsamic is a nice change) and olive oil.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled
white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1/4 c
white wine
vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut
into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped
Upon being accepted under McIlhenny standards, the mash is pumped
into large blending vats and mixed with distilled, all - natural
white vinegar in the ratio of two - thirds
vinegar to one - third mash.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked
white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups
white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10
White Mushrooms, peeled & brushed 1 small Onion, thinly diced
into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice
Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
While carrots are steaming, mix together the dressing in a serving bowl: 2 T
vinegar, cider,
white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix
into serving bowl with the dressing / Stir in parsley when ready to serve.
Ingredients: 3 medium potatoes cut
into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut
into cubes 1 cup red cabbage cut
into stripes Good handful of green beans 1 1/2 cup of
white yogurt (I used Provamel) 1 tbsp Apple cider
vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut
into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice powder 1 ″ tamarind block - soaked in hot water 1 Tbsp balsamic
vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp
white pepper powder Salt to taste
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine
Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
Vinegar (or if you forget to buy this at the store, apple cider
vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
vinegar and a splash of
white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
Garlicky Cauliflower 1 head of cauliflower, cut
into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp
white wine
vinegar salt and freshly ground pepper flat leaf parsley, finely chopped
Ingredients 1 small
white beetroot, cleaned and cut
into matchsticks half a red beetroot, cleaned and cut
into matchsticks half a small
white cabbage, cleaned and finely shaved the juice of 1 orange 2 tablespoons toasted sesame oil 2 tablespoons rice
vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]
Into a large bowl, big enough to hold all the potatoes, combine together mayo, sour cream, Dijon mustard,
white wine
vinegar, olive oil, chopped celery stalk, chopped green onion, salt and pepper to taste.
Thinly slice a quarter of a cucumber and pop it
into a bowl with a pinch of salt, a squeeze of honey and a good tablespoon of
white wine
vinegar, then scrunch together and leave to sit while you make your burgers.
Ingredients 2 pounds roasted beets, (mix golden and regular) skins removed 2 large leeks,
white and light green parts only, halved and thinly sliced
into half moons 2 tablespoons olive oil, divided 6 ounces bacon (about 8 strips), cut
into 1 - inch pieces 1 tablespoon
white wine
vinegar Sea salt
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut
into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice
vinegar (or
white wine
vinegar or fresh lemon juice), plus more to taste
1/2 head medium savoy cabbage, cut
into wedges + 1 leek, split lengthwise + 2 nectarines, halved and pitted + 2 tbsp
white wine
vinegar + 1 tsp olive oil + 1 tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and chopped pistachios
packages seitan, drained and cut
into bite - size chunks 1/2 cup flour (I used
white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut
into large - ish chunks 2 stalks celery, cut
into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut
into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider
vinegar
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut
into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and
white parts, sliced 1 tablespoon balsamic
vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice
vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced
into tiny pieces (like you'd find inside a sushi roll) black &
white roasted sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic
white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut
into 1 / 2 - inch cubes 4 pearl onions, pulled apart
into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry
vinegar Sea salt to taste 4 chives, cut
into 1 - inch long pieces
Ingredients 3/4 pound boneless pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice
vinegar 1 Tbsp soy sauce 1/4 tsp ground
white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut
into thin strips Cooked rice and Red Chile Sauce for serving
4 tablespoons olive oil 1 large eggplant, cut
into 1/4 inch pieces 1 garlic clove, finely minced 1 pinch red - hot chili pepper flakes 1/2 red onion, cut thinly 2 tablespoons fresh parsley, minced 2 - 3 tablespoons
white vinegar 2 - 4 teaspoons salt 1 teaspoon black pepper (or to taste)
* 1 medium red onion, cut
into thin strips * 1 Tablespoon
white vinegar * 1 Serrano pepper, chopped * 1 teaspoon kosher salt * 1 Tablespoon sugar * approximately 3/4 cup lime juice
3 tablespoons olive oil, divided 2 medium onions, cut
into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut
into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide
vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other
white fish fillets, divided
into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut
into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled
white vinegar, plus more as needed Sour cream lime wedges
2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini, cut lengthwise
into 1 / 4 - inch slices 2 large or 4 small (1 / 4 - inch thick) red onion slices 1 medium yellow bell pepper, seeded and cut
into quarters 2 tsp balsamic
vinegar 2 tbsp olive oil Salt and pepper 4 slices crusty
white bread 2 tbsp pesto
, peeled and cut
into 1/2 inch cubes 3 - 4 tbsp extra-virgin olive oil 1 tbsp
white balsamic
vinegar 2 cups brown lentils, rinsed 2 cups soft herb leaves (parsley, dill, cilantro, chives, mint, oregano, or tarragon) Sea salt and black pepper
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut
into thin matchsticks 1/4 cup green onion, cut
into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice
vinegar (
white rice
vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp
white sugar
Ingredients 1 ripe cantaloupe pulp, seeds removed, cut
into cubes 2 cucumbers, peeled 1 garlic clove, peeled 2 cm fresh ginger root, peeled 3 tablespoons extra virgin olive oil the juice of 1 lemon 2 tablespoons apple
vinegar half a teaspoon whole sea salt ground
white pepper, to taste ground paprika, to taste red chili -LSB-...]
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut
into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry
white wine 3 tablespoons
white wine
vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut
into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut
into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut
into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry
vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
Ingredients 2 fennel bulbs, trimmed, halved and thinly sliced 1 tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt Juice of 1/2 lemon 2 teaspoons
white wine or cider
vinegar 10 large flour tortillas, cut
into 4 - inch disks 2 cups pulled pork (recipe follows) 1 large bunch chives (50 - 60)
ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry
white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut
into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut
into 6 wedges) 8 large fresh sage leaves 1/4 cup
white wine
vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider
vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped
into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both
white and green parts) 3/4 pound firm tofu, cubed
into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)
Whatever the case, gradually Edmunds yield of pods increased to the point where he could experiment with his sauce recipe in which ripened chiles were crushed
into a mash with added rock salt, aged in stoneware jars and subsequently in fifty - gallon
white oak barrels for three years and strained; where the resulting concentrate of pepper sauce was then mixed with
vinegar.
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic
white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic
white wine
vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut
into thick slices organic sour cream (optional garnish)
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and
into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of
white wine
vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
2 courgettes, grated 1/2 red onion, finely diced 150g black olives, cut
into strips 2 eggs 150g flour 100g feta cheese salsa 200g cherry tomatoes, quartered 50g black olives cut
into strips, as above 1/2 red onion, finely diced 1 small handful of basil 100 ml olive oil 25 ml
white balsamic
vinegar