Tag: Light meal

Artichoke and Tomato Sauce

Leave a comment
Artichoke and Tomato Sauce

Meditarean flavours are combined in this original tomato sauce.

Ingredients

  • 300 gr of Tomato
  • 1 Onion
  • 100 gr of cooked Artichokes
  • 50 gr of Black Olives
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 tbsp of Tomato paste
  • 2 tbsp of Balsamic Vinager
  • Salt
  • Pepper
  • Chives

Peel the onion and cut into big chunks. Heat the olive oil and add the onion. Let it turn golden. Peel and remove the tomato seeds and cut into cubes. Add to the onion and let it simmer until soft. Add the tomato paste, balsamic vinegar and the artichokes cut into cubes. Stir and simmer for a couple of minutes. Season with salt and pepper. Remove from the heat. Add the olives and Chives and stir gently.

Category: Side Dishes, Vegetarian Tags: , , , , ,

Watercress Soup

Leave a comment
Watercress Soup

Delicious and light, this soup is ready in no time. Perfect as a starter or as a light meal on the end of a busy day.

Ingredients

  • 1 Carrot
  • 1 Onion
  • 1 Leek
  • 1 Potato
  • 2 Garlic cloves
  • 3 tbsp of Extra Virgin Olive Oil
  • 1,5 lt Water
  • 50 of Watercress
  • 1 pinch of Salt
  • Pepper

Peel and cut into chunks all the vegetables except the watercress. Fill a pan with the water, add some salt and bring to boil. Add the vegetable chunks and olive oil. Cook for 20 minutes. Remove from the heat. Blend until smooth. Add the watercress and simmer for 5 minutes. Serve and drizzle with some olive oil.

Category: Gluten Free, Highlights, Soups, Vegetarian Tags: , , , , , , , , ,

Potatoes and Tuna Salad

Leave a comment
Potatoes and Tuna Salad

A light meal that tastes as good hot or cold. A great choice for picnics and packed lunches.

Ingredients

  • 2 Tuna tins
  • 400 gr of Potatoes
  • 50 gr of Olives
  • 4 Eggs
  • 100 ml of Extra Virgin Olive Oil
  • 1 Lemon
  • 1 Parsley bunch
  • 1 tbsp of Flax Seeds
  • 1 pinch of Salt
  • Pepper

Boil a pot of water seasoned with coarse salt. Cook the potatoes for 15 to 20 minutes. Remove from the water and let it cool down. Cook the eggs in boiling water for 15 minutes. In a blender place the olive oil, lemon and season with salt and pepper. Blend until it becomes a thick sauce. Cut the potatoes into cubes and place in a bowl. Add the tuna in chunks and the olives. Peel and cut the egg into quarters. Place in the bowl. Drizzle with the sauce and stir gently. Sprinkle with the flax seeds and decorate with parsley.

Category: Fish, Gluten Free, Potatoes, Salads, Vegetarian Tags: , , , , ,

Tempura Cauliflower

Leave a comment
Tempura Cauliflower

Inspired by japonese tempura dishes this cauliflower is sweet and creamy. Best eaten hot, but also nice cold out of the fridge or in a lunch box.

Ingredients

  • 1 Cauliflower head
  • 3/4 cup of Corn Starch
  • 1/4 cup of Flour
  • 1 tsp Baking Powder
  • 1/2 tsp of Salt
  • 1/4 cup of Sparkling Water
  • 1 Egg
  • 1 pinch of Pepper
  • Sunflower Oil

Boil a pot of water seasoned with coarse salt. Cut the cauliflower into florets and cook the in the boiling water for 4 minutes. Remove from the water and let it cool down. Mix the flours, baking powder and salt together in a bowl. Add the sparkling water bit by bit and whisk until it gains a thick consistency. Add the the egg, season with salt and pepper and whisk until smooth. Heat up the oil in a frying pan. Dip the cauliflower florets into the batter, let the excess batter drip off and deep fry in the oil until golden brown.

Category: Gluten Free, Side Dishes, Vegetarian Tags: , , , , , , ,

Grilled Halloumi

Leave a comment
Grilled Halloumi

As simple as it can be, more delicious than imagined. If you like halloumi you will love this.

Ingredients

  • 200 gr of Halloumi
  • 1 tbsp of Extra Virgin Olive Oil
  • 1 tbsp glazed Modena Vinager
  • Basil leafs

Heat a grill pan. Cut the halloumi into thick slices. Place the halloumi into the grill pan. Let it cook for a few minutes then turn to cook the other side. Remove from the heat. Drizzle the olive oil and Modena Vinegar. Decorate with basil leafs.

Category: Side Dishes, Vegetarian Tags: , , , , , ,

Lemony Prawn Salad

Leave a comment
Lemony Prawns Salad

A fresh summery salad with a hint of Thai flavours. The secret is in the sauce, the best virgin olive oil and the juiciest lemon.

Ingredients

  • 300 gr of Prawns
  • 1 Lemon
  • 3 Spring Onions
  • 1 Coriander Bunch
  • 100 ml of Extra Virgin Olive Oil
  • 1 pinch of Salt
  • Pepper

Boil a pot of water seasoned with coarse salt. Cook the prawns for 10 minutes. Remove from the water and let it cool down. Peel the prawn skins, cut into pieces and reserve. In a blender mix the olive oil, lemon juice and season with salt and pepper. Blend until it become a thick and smooth mixture. Chop the spring onions and coriander. Place the prawns in a serving bowl and add the coriander and spring onions. Pour the lemon sauce over the prawns and stir. Serve straight away or keep in the fridge until required.

Category: Salads, Seafood Tags: , , , , , , ,