Tag Archives: egg

Salad Nicoise

25 Jul

 

Salade Nicoise

 

Quite honestly, I am a firm believer that  the salad nicoise is your perfectly balanced healthy, satisfying meal. Packed full of goodness with protein-rich tuna and eggs, olive oil and seasonal vegetables, it leaves you feeling as if you could be sunning yourself in the Cote d’Azur (ok, so maybe not really… )

 

At this time of the year, if you can get the freshest  (preferably home grown or local) new potatoes, lettuce, tomatoes and french beans, it will be 10 x tastier. Costs are kept down if using tinned tuna however do be careful that it’s nice and sustainable.

 

And, if you have any left over – stick it in a French bread bun drizzled with olive oil and balsamic and have a pan bagnat!

 

 IMG_20130706_182159

 

Serves 1

 

Ingredients:

 

Half a tin of tuna

 

Handful of good quality black olives (unpitted ones are the tastiest – avoid the cheap sort in brine, false economy trust me!)

 

A couple of tomatoes,  cut into wedges

 

A handful of cooked green beans

 

A few small new poatoes, steamed and left to cool

 

A few lettuce leaves of your choice

 

Anchovies (for a proper authentic salad, howevee they aren’t to everyones taste!)

 

A boiled egg, halved

A few tinned beans of your choice if you fancy (not really authentic I know!)

 

For the dressing :

 

One part balsamic or white wine vinegar to two parts good quality olive oil, mixed with as much mustard as you desire

 

 

 

Method:

 

Assemble all ingredients into a large salad bowl, serving the tuna on top and drizzled with the dressing. Eat with good quality French bread (make it yourself or go to a good bakery for a treat! )

 

Posh egg ‘McMuffin’ with emmental, beetroot, honey mustard and rocket

18 May

My take on Mc Donalds famous ‘McMuffin’
I LOVE MC DONALDS BREAKFASTS – actually better than their lunchy/dinnery/midnight snack or what ever you want to call it burger/wrap menu…

Basically looked in the fridge, saw what needed to be eaten (emmental… beetroot… rocket…) and with a dollop of honey and chilli mustard, perfect quick and cheap brunch treat. I keep my muffins in the freezer so they don’t go all stale and also because I hate buying a packet and feeling guilty about wasting food so I eat a muffin a day (or two) which is just annoying! First world problems hey, shameless. Image

Serves one,
Ingredients:
1 wholemeal (trying to be healthy!) muffin, sliced
slice of beetroot
handful of rocket
a few slices of emmental (it’s not very strong so for flavour purposes have a chunky slice –  going to try it with good old British cheddar next time, think it will be better!)
1 large egg
half a teaspoon mustard
splash of olive oil
rock salt and freshly ground pepper

Method:
1. Heat a frying pan with a splash of oil and fry your egg
2. Spread the mustard on one half of the muffin, and arrange your cheese slices on the other side, pop under the grill until melted/toasted.
3. Add your beetroot slice to the mustard-covered muffin, then the egg, rocket, salt and pepper and finally Imagepop on the cheese muffin hat and eat!!