Saturday, August 2, 2014

Melon prosciutto salad

This is such a quick and easy salad. Place slices of melon on a plate, drape over torn prosciutto. Add wild rocket leaves and pecorino cheese sliced using a vegetable peeler. 

Mix 3 tablespoons of olive oil with 1 table spoon of balsamic vinegar and drizzle over the salad and you are done.

Wednesday, July 16, 2014

Arrabiatta pasta sauce

This is our favorite pasta sauce recipe this summer. All you need is 2 cloves of garlic chopped, 1 chilli chopped, leaves from half a pack of basil, 3 tomatoes peeled and cubed. Olive oil and seasoning. Parsesan cheese and a few basil leaves to serve.

Heat the olive oil - about 2 tablespoons - in a pan and once hot add garlic and chilli, fry for 1 minute. 
Add the basil leaves whole and wilt in the oil for 1 minute.

Add chopped tomatoes and seasoning and bring to boil. Then let it simmer for 10 minutes.

Serve over cooked pasta with grated parmesan cheese and a few leaves of basil.

Wednesday, July 2, 2014

Courgette fritters / Mucver

Weather has been exceptionally good this summer which means I get to have picnic lunches at work. This was my picnic lunch today.

Courgette fritters leftover from last night
Yogurt to dip the fritters
Cherry tomatoes 

Here is the recipe for the Courgette fritters which is called Mucver in Turkish.

5 medium size courgettes, top and tailed and grated (in food processor) 
1 medium onion diced
1 big bunch of dill chopped
3 medium eggs
3 heaped table spoons plain floor
50 gr (1/4 pack) feta cheese grated
salt and black pepper to season
Olive oil

Put the grated courgettes in a colander and leave for 15 minutes for the juices to drain. You can help it by squeezing the juices out.

Put everything except the oil in a bowl an mix well with a spoon.

Heat the oil in a frying pan, put enough oil to have 1/2 cm deep oil at the bottom of the pan.

Once the oil is hot take a table spoon full of the mixture and put in the oil and flatted in by tapping with the spoon. fry each side until golden brown on medium heat, takes about 2 minutes each side.

Take the fritters off the pan and put them on kitchen paper to drain. You can eat like this or if you prefer a bit well done you can pop them on a baking dish and bake in oven 200 C / fan 180 C/ gas mark 6 for 8-10 minutes more.

Serve them with tomato salad and yogurt to dip.

Saturday, May 31, 2014

Jason Atherson's avocado, baby gem and sauteed carrot salad

Here is this week's second summer salad from Jason Atherson's coloumn on Guardian last Saturday; avocado baby gem and sauteed carrot salad. Tried and tested tonight. 
Recipe is here.

Tonight I managed to make the Jason Atherston recipe for the crab, asparagus and radish salad that I mention on my last post. 

As I was serving the salad straight away I didn't bother to put the apple and the turnips in cold water, just diced them and plated up right away. 

This is a very nice salad, however I still have a few radishes left from the bunch that I had in the fridge.

I need to come up with more ideas to use the remaining radishes. 

But before I embark on further radish salads I guess I will take a break and try the next summer salad recipe from Jason Atherstones coloumn in last weeks Guardian: Avocado, baby gem and sauted baby carrot salad.

Monday, May 26, 2014

Zingy radish salad

We bought radish from farmer's market this Saturday. I was looking for a salad recipe and came across this recipe on BBC Good food website.

We all loved it and I will definitely be making this salad again, it is bursting with colours and flavour. Such a pretty looking salad.

I still have some radishes left to use up. I would also like to try Jason Atherton's summer salad recipe as soon as I get hold of some crab meat. Oh how I miss the days when I was living next to Billingsgate fish market!

Monday, May 5, 2014

Beetroot feta salad

Our new favorite is the beetroot feta salad.

It has 1/2 iceberg lettuce shredded or other salad leaves, half a pack anout 100 gr feta cheese crumbled, 3 spring onions chopped, chopped leaves from 2 mint twigs, 2 fairly big cooked beetroots cubed.

For the dressing you will need juice from a lemon, half table spoon dijon mustard, 3 tablespoons olive oil, half teaspoon of honey. 

Mix all salad ingredients well and pour over the dressing.

This would serve 4.