Italian Spring Salad

Italian Spring Salad

I asked the Vegetarian what he wanted for dinner and he said 'anything but salad' so as I was the one cooking, instead of paying attention to his request, I decided to make a salad anyway! Rather than being met with disappointment this potato, asparagus, sun-dried tomato, pine nut and basil salad went down a treat. Not only that but the portion I had been saving for lunch the next day was quickly eaten behind my back. I’m not going to lie, a HUGE argument took place but at least the salad was a success! This potato concoction is perfect for spring; the pine nuts give texture and the finely chopped sun-dried tomatoes and kalamata olives/anchovy fillets add a nice salty taste to it.

½ bunch of Asparagus
Handful baby potatoes
Few fresh basil leaves, chopped
Handful pine nuts
2 sun-dried tomatoes, finely chopped

Parmesan shavings

V: 5 kalamata olives, pips removed, sliced

P:  A few anchovy fillets

Boil the potatoes for about 20 minutes or until cooked. Drain, leave to cool and cut into quarters.

Cook the asparagus in boiling water for a few minutes, drain and cut each one into three.

In a dry frying pan cook the pine nuts on a medium heat until they start to turn golden.

Mix all the ingredients together and drizzle over the vinaigrette.

V: Stir in the kalamata olives 

P: Stir in the anchovy fillets

My First BBQ!

My first BBQ!

Lemon Roasted New Potatoes

On Easter Sunday I made my first ever BBQ! I have always been in charge of the food that goes on to a BBQ but never had to man the fire too. As I was with my mum and 92 year old grandma this weekend, I pulled the short straw and somehow ended up with all the responsibilities as they read their books in the gleaming sunshine. My mum was a great sous chef for a bit but she soon got bored and retreated back to the garden. My BBQ was an absolute disaster to begin with but after three hours, three attempts and three phone conversations to friend, boyfriend and brother I finally managed to keep the coal burning long enough to cook the food on top. I think I know where I went wrong and pretty sure the next BBQ i do will be a great success.  We had chicken marinated in lemon, rosemary, paprika and honey. Minted lamb kebabs, chipolatas, minted halloumi kebabs, cauliflower and lemon roasted new potatoes.

The lemon roasted new potatoes were delicious so I will share this recipe with you.

Lemon Roasted New Potatoes

2 handfuls new potatoes, halved

1/2 juice of lemon

1/2 lemon,cut into wedges

Handful parsley, finely chopped

Sprig rosemary

1 bay leaf

4tbsp vegetable stock

Olive oil

Sea salt and black pepper

Heat the oven to 200º/Gas mark 6.

Add all the ingredients together in an oven-proof dish, drizzle with olive oil and season with sea salt and black pepper. Cook in the oven for about 50 minutes, turning occasionally. 

Ratatouille with Crumb Topping

Ratatouille with Crumb Topping

Fillet of Sea Bream, Ratatouille and Roasted Baby Potatoes

I had a craving for vegetables so I decided to make a delicious ratatouille. This dish can end up quite mushy so to avoid this, make sure the vegetables aren't cut up too small. The breadcrumb topping on this particular recipe adds a lovely crunch.

 

Serves: 4

Ratatouille:
2 cloves garlic, chopped finely
1/2 aubergine, chopped into chunks
1 red onion, quartered
1 red pepper, cut into chunks
1 courgette, halved then cut into chunks
Handful cherry tomatoes

A few sprigs rosemary

A few sprigs thyme
1 tin chopped tomatoes

Handful, capers

Olive oil

Sea salt & pepper

Crumb Topping:
300g spinach
15g roughly chopped basil
3 slices brown bread
Chunk of butter

Chunk of Parmesan, finely grated 

Heat the oven to 180º.  Place all ratatouille vegetables except the tinned tomatoes and capers in a dish, sprinkle with olive oil, sea salt and black pepper and scatter with the fresh herbs. Roast for 35 minutes.

Add chopped tomatoes and capers to the dish, stir the ingredients together and return to oven for 10 minutes.

Meanwhile, lightly toast the bread and then place in a food processor and turn into crumbs. Wilt the spinach in a pan then add the bread along with the butter and basil. Stir until the butter is melted then remove from heat.

Add the crumb topping to the dish, sprinkle with Parmesan and return to oven for 10 minutes.

I served this with a fillet of sea bream, the vegetarian had a poached egg and we both had a few roasted baby potatoes. There were some leftovers from the ratatouille which I heated for lunch the next day.

Around the world in recipes

Val d'Isere

The recession has hit me badly and I can't afford to travel, instead I have decided to cook myself around the world in recipes. As it is the ski season, I will start my journey in the French Alps. 

Raclette cheese

I will begin my French feast with a raclette. Raclette cheese originated in the French speaking alpine areas of the Valais in Switzerland. According to local legends, the trend of melting this semi-firm, cow's milk cheese began when the local farmers set up camp for the night and the cheese accidentally melted next to the fire. One farmer, not wanting to waste any, quickly scraped it off the rock and discovered it tasted even more delicious. The trend quickly spread and is now very popular among the Valais ski resorts. 
The traditional dish is served with boiled potatoes, gherkins, pickled onions and a selection of dried meats.
I don't have a fancy raclette melting device so I just melted the cheese under the grill and served with roasted vegetables.

Serves: 2
Big chunk of Raclette cheese, chopped
Handful, baby potatoes
1 carrot, peeled and chopped into chunks
1/2 courgette, sliced length ways
1 red pepper, chopped into chunks
4 garlic cloves, peeled
6 mini gherkins
Olive oil
Honey
Sea salt and black pepper

V: 1 parsnip, quartered length ways.

M: Selection of dried meats: salami, proscuitto, Viande des Grisons

Heat the oven to 180º. Put the carrot, pepper, courgette and garlic into a baking tray with a drizzle of olive oil and seasoning. 
Separately place the parsnip in an ovenproof dish. 

V: Drizzle with olive oil, honey and seasoning. 

Place both dishes in the oven for approx 20 minutes.
Boil the potatoes until soft but firm (approx 15 minutes). 

Divide the chunks of raclette cheese between two oven proof dishes and grill until melted (approx 5 minutes). Serve straight away as the cheese quickly hardens.

M: Serve with dried meat selection.