Tag Archives: Quick & tasty

Mediterranean roasted veg, avocado, coriander, feta and lemon wrap

3 Dec

My favourite wrap ever. We usually always roast a big batch of garlicky aubergines, peppers, courgettes and shallots most weeks to use in wraps, sandwiches, pasta salads and so on to take to work with us. Roasted veg is in my opinion the tastiest way to cook them. Slow roasting really brings out the flavour. I went to Nice’s market on the weekend and picked up some bargain veg, perfect for roasting!  This is a quick lunchtime bite or snack. Can be eaten hot or cold and you do not need all the ingredients for it to be super tasty!

Serves 1:
Ingredients:wrap
1 tortilla wrap
2 tablespoons or so roasted veg
A couple of black olives, chopped
As much feta cheese as you desire, cubed
Squeeze of lemon
Handful of fresh coriander
Handful of rocket
Half an avocado, sliced
Good quality olive oil

Method:
1. Assemble your wrap – place the veg, olives, cheese, avocado, coriander and rocket onto the middle of your wrap. Season, squeeze over your lemon and drizzle over your olive oil. Wrap up and place in the oven for a few minutes to warm up if desired.

Advertisements

Asparagus ravioli

21 Nov

From our trip to Ventimiglia we also brought back a packet of asparagus and ricotta ravioli.

Suspecting it to have a more subtle than the mushroom one, I opted to use fresh, light ingredients that wouldn’t mask the delicate filling.
I added some cold courgette that I had already roasted – adds to your 1 a day and the understated flavour of the courgette goes perfectly with the pasta!
Again, this is simple yet SO SO tasty – It was a perfect fresh lunch ready in less than 10 minutes (that is if your courgette is cooked already however…)

Serves 2:

Ingredients:
I packet asparagus ravioli (approx 250g)
1 small courgette
2 handfuls rocket
Half a lemon – zest and a squeeze of juice
Parmesan – as much as you like
Really good olive oil
Salt & pepper

Method:
1. Preheat your oven to 200 Celsius (fan).
2. Wash your courgette and chop into small circles, add a few glugs of olive oil (I use the cheapest type for cooking and save good stuff for drizzling!) to a roasting tray, season and toss your sliced courgette in the oil until completely covered. Place in the oven and wait around 30mins for your courgette is soft and beginning to brown around the edges!
An alternative, quicker method would be to cook your chopped courgette on a griddle pan. However, beware cooking them too much as the smokiness could mask the ravioli filling flavour.
3. Bring a pan of water to the boil and add your pasta with a splash or olive oil. Fresh pasta only needs around 5 minutes.
4. Whilst your pasta is cooking, grate some lemon zest and Parmesan and prepare to assemble your dish!
5. Drain the pasta and place onto plates. Scatter your rocket, Parmesan  sliced courgette, lemon zest and a squeeze of juice onto the pasta. Season to your taste and drizzle some good quality olive oil over.
6. Enjoy!

Savoury Crepes

8 Nov

Whilst on the annual Toussaint holidays, I visited Paris with a couple of friends. Although I am a French student and have visited the country every year of my life, ridiculous as it seems, it was my first visit to the capital!
After being in Nice, Paris came as a shock for one main reason – the cold! Oh the cold! I have become so used to the weather in Nice I felt as if I had been dropped into the artic (although it was only around 7degrees…)

As a cause of this coldness, I took advantage of trying some specialties of northen France, such as onion soup with garlicky croutons topped with cheese, to galettes, or savoury crepes. And believe me, I took advantage of this – ahem one a day!
Most regions have their pancake-like specialty  I am a huge fan of the Staffordshire oatcake, which is made with a combination of oatmeal and wholemeal flour that gives it a dark brown colour. They too can be enjoyed with a savoury or sweet topping.

Now that I am back in Nice, I wanted to make my own crepes. I love that they are so versatile, you can literally add any topping you like! This was another ‘how can I make something with minimum ingredients’ attempt. But the result was authentic and DELICIOUS. They refrigerate easily and can be frozen if you want to double the batch! The recipe is simple and minimal, I didn’t have buckweat (the traditional flour in a galette) but I found plain flour to be sufficient. You can always add wholemeal to make them healthier and give them a lovely dark brown colour too!

Ingredients:

60 grams plain flour

Large pinch of salt and pepper

1 egg (free range please 🙂 )

140ml milk

A little oil for frying

Method:

  • Whisk the milk and egg together, then add the flour little by little, whisking after each addition until you have a smooth batter.
  • Season the batter with salt & pepper – you can always be inventive and add some chili powder or any spice you fancy! I chucked in a teaspoon of oregano before I cooked my last crepe.
  • Refrigerate for at least half an hour. In the meantime prepare your fillings. You can be inventive as you like! Traditional galette recipes call for emmental and either ham or other cured meats. I made an emmental and rocket crepe, then a sundried tomato, olive, emmental and rocket one as homage to where I am living at the moment!
  • Heat your frying pan on a med-high heat. add a little drop of oil and wait until the pan is very hot before you add a spoonful or two of you batter (depending on how big you want your crepes.)
  • Cook for around 3 minutes on one side, then flip, add your filling to the middle of the cooked side, then fold the edges to make a little parcel. Flip over a few times to make sure you cheese and whatever else you’re using is nice and melted!
  • Serve hot on it’s own or with a side salad and enjoy!

Bon appetit!