When the weather warms up it is always good to have foods that are going to fill us up, be good for us and are simple, easy and fuss free dishes to create. This salad is just that, it ticks all those boxes and the great flavours are an added bonus. I cannot remember how I came about this combination, but I have been making this salad for some years and it is great as an accompanying dish as well as on it’s own for a light lunch. A few basic ingredients put together to create a dish that even children enjoy, as my son loves having this salad.
Continue reading “Greek Salad”
If you are trying to eat healthy and wish to have a filling meal then some pasta with vegetables is a good idea. When I was a student one of my staple diets was pasta, with a simple tomato sauce and sometimes the odd dollop of Greek yoghurt. Now I am much more adventurous with my concoctions of pasta sauces. This particular one was inspired by mixing Indian spices with Mediterranean vegetables, I was quite pleased with the outcome. I really felt like I was eating a healthy meal.
I used the vegetables that I already had and felt like experimenting with them, however as usual you can use what ever you like. You can add more tomatoes if you like your sauce to be more rich. I like to use tricolour pasta as it looks pretty and I also mix wholemeal pasta as my husband wants us to eat more healthy, so we are all happy. You can use penne or any other pasta for this recipe.
Preparation time:5 mins Cooking time: 20 mins Serves: 2
2 cups fusilli pasta (or what ever you are using)
1 tsp salt
1 tbsp olive oil
1 tsp each fennel (varyali) and nigella (kalonji) seeds
1 courgette chopped
1 red capsicum chopped
1 clove of garlic crushed
1/4 cup each green and black olives
1/2 cup chopped tomatoes
salt and chilli flakes to taste
1) Heat some hot water in a large pan, once it starts to boil add the pasta and salt, cook until done (al dente). Drain and give it a quick rinse in cold water, keep aside.
2) Heat a large non stick pan, once hot add the oil and the vegetables and spices, and cook until tender.
3) Add the olives and chopped tomatoes, cook a further few minutes and add the salt and chilli flakes. Add the cooked pasta, mix and switch off the heat. After a few minutes of standing time you are ready to serve. Cheese is optional, as it tasted good with or without cheese. Let me know what you think of the taste if you make it.
Sometimes food pictures can be quite enticing and that is what made me try these sweet peppers. Seeing them in magazines and TV programmes made me want to try them. So I made a simple mix of cous cous, feta cheese and olives and this makes a good basic filling. It is very versatile dish and you can add other ingredients to it to make it your own. You can also try various other fillings like, spiced mash potatoes, herbed rice, other roasted vegetables mixed with orzo (rice shaped pasta). This is a healthy vegetarian option to have as a light lunch or a side dish.
Continue reading “Stuffed Pointed Sweet Peppers”
This is a very versatile mix that can be used in many combinations and different dishes. I use this mix for a savoury pancake filling, pies, and wraps. It is a very easy recipe, the only effort is chopping the vegetables 🙂 Use your imagination and the possibilities are endless.
I first had something similar to this when we were invited over for dinner by one of my husband’s niece. I thought it was quite clever to roast the vegetables without marinating, and have the simple flavours. Then a few years later, when I was in a rush, I had some vegetables that I tossed into a frying pan and let them cook on a high flame and they tasted quite good. They became a little caramelized and spicy because of adding the chilli sauce at the end.
Give it a go and tell me how you liked the recipe and also what you used it in.
Continue reading “Savoury Filling”