Tag Archives: tomatoes

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! )

 

The last (French) supper

16 Jun

As the title states, I had a lot of stuff to use before I headed back to the not so glorious weather as the Cote d’Azur, but wonderful United Kingdom. Massively misjudging how much stuff I had to take back meant I had to leave the collection of herbs and spices that we had collected. I am probably a bit more frugal than most and I really didn’t want to leave them but paying 10 Euros per kg of excess baggage meant sacrifices had to be made (unfortunately.)

I had some frozen spinach to use, as well as puff pastry, a lemon and feta. I brainstormed and tarts were formed. Yummy and giving me less guilt about wasting food! Perfect hot or cold, for lunch or dinner or even a picnic. And ready in about 20 minutes!

IMG_20130615_075154

Spinach & feta tart

Serves 2 or more depending on how big you like your portions

Half a pack of puff pastry, rolled into a rectangle

About 100grams spinach, thawed if frozen

1/2 a pack of feta cheese

Squeeze of lemon juice

Few grates of lemon rind

Pinch of chilli flakes

Garlic clove,  crushed

A little olive oil

Pinch of nutmeg if you have any goes quite nicely!

Method

1. In a bowl, combine the thawed and drained spinach, crumbled feta, lemon juice and rind, garlic with salt and pepper, nutmeg and a glug of olive oil.

2. Arrange your mixture on the rolled out pastry, leaving a pastry border of about an inch or more for those who love their pastry.

3. Bake in a preheated oven at 190 C for around 20 minutes.

Tomato thyme and feta tart IMG_20130615_075622

Serves the same amount

Half a pack of puff pastry, rolled into a rectangle (or however you like to be honest.. Go wild.)

The other half of the pack of feta

2tsp dried or fresh thyme

Any tomatoes you have, thinly sliced, enough to cover the pastry

Method:

1. Crumble the cheese evenly over the pastry, arrange the tomato slices over the cheese so that there is no gaps between them. Drizzle with a little olive oil, sprinkle over the thyme and season with pepper (feta is salty enough! ). Bake for around 20 minutes in a preheated oven at 190 C.

IMG_20130615_075407

Olive, chilli, oregano, basil and feta bruschetta

18 Apr

I had half a tin of plum tomatoes to use and half a baguette.

I hate wasting food – I will make a point of using something up. I bought a cabbage a few months ago, literally couldn’t get rid of it – genuinely thought it was growing in the fridge. So I would sneak it into pretty much anything much to Ollie’s amusement – Greek salad with a bit of shredded cabbage?! Why not eh!

Anyway this was one of those cases, storecuboard/fridge stables such as tinned olives, oregano, jarred feta cheese and chilli flakes and a few fresh basil leaves from my plant. (it’s laaaaavely weather here down in Nice so no dying plants for meeee!)

It was delish. Perfect for a quick, summery lunch!

Ingredients:
Half a baguette, sliced (get best quality you can… even if you don’t have a cheap artisan bakery at the end of your road… hehe)
a few black olives, cut into quarters
half a tin of tomatoes
teaspoon of dried oregano
salt and pepper
pinch (or more if feeling wild) chilli
feta cubes (however cheesy you’re feeling)
olive oil (I used basil infused)

Method:
1. Combine all ingredients except for the feta cheese and olive oil (and bread, obviously…) in a bowl.
2. Slice your baguette, drizzle over a little olive oil and pop under the grill for a few minutes.
3. Top  bread with the tomato mixture, sprinkle with the feta cubes then pop under the grill until the cheese starts to look as if it is melting slightly. It should smell deeelliiisshhh

Image