Lemon, olive and sun-dried tomato cubes

Lemon, olive and sun-dried tomato cubes

By
From
Three Sisters Bake
Makes
6 ice cubes
Photographer
Helen Cathcart

Since becoming a mum, I’ve tried to become one of those organised types who has handy cooking aids in the freezer to cut down prep time for various dishes. I know Lins also swears by these as she became fed up buying a vast number of ingredients like lemongrass and coconut milk, only for the remainder of the stalk or can to go off.

Melt these through cooked pasta and add parmesan and fresh herbs to make a super-quick dinner. - Nichola

Ingredients

Quantity Ingredient
150g sun-dried tomatoes in oil, finely chopped
3 unwaxed lemons, grated zest
100g chopped black olives, pitted in brine

Method

  1. Combine the sun-dried tomatoes with their oil, the lemon zest and olives. Divide the mixture between 6 cubes. Top up with a little extra virgin olive oil to fill the cubes if needed. Freeze.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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