Posts tagged ‘olive’

September 27, 2011

Recipe: Cannellini bean salad with boiled egg

Yes it has been a little quiet around ETP Towers, hasn’t it. Well, that’s because we’ve been away to Barcelona where, surprisingly I thought, it was actually rather easy to eat vegetarian. More on that later. First, however, here‘s a nice bean salad from Yotam Ottolenghi from the Guardian newspaper a few weeks ago. I’d suggest swapping the anchovies for a spoonful of chopped capers. It should work nicely. Scroll down for the recipe.

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August 4, 2011

Last night’s Dinner: Greek salad

Wednesday 3 August

…yesterday’s lunch, actually, and in contrast to this very wet morning, yesterday the sun was wilting the leaves of the hydrangea we brought from London with us and the skies above the Colne were an unbroken blue. What better for lunch than a Greek salad al fresco?

I’m sure everyone has their own way with a Greek salad. Even we make better ones and worse ones. It really depends on the quality of the ingredients. Ours, here, benefited from a mix of perfectly ripe little cherry, sungold and plum tomatoes from Cansdale Ross & Co, up the road in Wivenhoe. The very essence of a summer lunch.

I halved the smaller tomatoes and kept the larger ones variously chunky to add some range to the look and feel of the salad. Red onion? Yep – slice it finely and soak it for 10 minutes or more in a little red wine vinegar to take the sting from it. I didn’t use olives but did add a few shredded leaves of a little gem lettuce (‘Heresy’ I here you cry). Cucumber should be roughly diced and then all the ingredients mixed together ready to be topped with some large chunks of feta cheese (you can break it up with your fork as you eat). I’ve seen some people add fresh mint to a Greek salad and, don’t get me wrong, mint and feta are a good match, but it feels a somewhat contrived concoction and surely the best – and most traditional – herb to add at the end is a small scattering of dried oregano. Dress with a little olive oil and lemon vinaigrette.

On such a hot and sunny day we could easily have accompanied this with a refreshing glass of Vinho Verde from the Village Delicatessen (which I saw temptingly described as a good ‘lunchtime wine’). But we had work to do and the wine had to wait.

Need more inspiration? There’s a good account of Greek salads in the Guardian, here.

April 30, 2011

Last Night’s Dinner: Italian grilled vegetable salad

Thursday 28 April

A very simple thing this, made mainly because we had some globe artichokes, courgettes and an aubergine delivered to us in our weekly box of veg.

I’m lying ever so slightly, however, by calling it a grilled vegetable salad because in this instance we roasted the veg. Char-grilling would be better, but a barbecue isn’t possible here at ETP Towers at the moment. Whichever way you choose to cook – and sweeten up – the courgettes, aubergine and some peppers, the idea is to combine them with artichoke hearts, cherry tomatoes and mozzarella like a big platter of vegetarian antipasti. Rocket and some torn basil leaves makes it a salad – perfect for a lemon and olive oil dressing. You could also add olives and maybe even some capers.

April 21, 2011

Last Night’s Dinner: Soupe au Pistou

Wednesday 20 April

There are a million different recipes for pisto soup. Every home should have one. Essentially it’s a vegetable broth flavoured with pistou – a sauce made by blending basil, garlic and olive oil. The recipe we used was one from Raymond Blanc’s recent TV show – you can see it here.

We didn’t add the croutons (which actually would have been a nice touch and a bit more authentic, but we were all out of bread). Personally I’d add more parmesan than I did last night and maybe use some canned beans as part of the veg – borlotti, perhaps. Erring towards the Italian, I think a small handful of black olives would also work.

The soup is hugely vegetal – proper peasant stuff this, and a great way of using up bits of old veg.

April 16, 2011

Last Night’s Dinner: Roast fennel, tomato, black olive and quinoa

Friday 15 April

We really fancied the roast fennel recipe I posted a link to on April 12, but it didn’t seem quite substantial enough for a Friday night dinner. What to add to roast vegetables to make meal of it? Cous cous or quinoa, of course. We opted for quinoa, which, as I’ve commented previously, is starting to gain a loyal following at ETP Towers. It is also, of course, a high-quality protein, making it a more nutritious choice than a simple carb such as cous cous. We do need our proteins. So, yes, we followed the recipe as mentioned, and added cooked quinoa. For me the highlight was the slow cooked tomatoes and olives, which added a tanginess to contrast with the sweet roast fennel.

March 9, 2011

Last Night’s Dinner: Tuesday 8 March

Last night’s dinner really was last night’s dinner. We had plenty of our Savoy Cabbage, Chickpea and Fennel stew left over from Monday… so, what to do with it? Slice some new/salad potatoes into 5mm discs and sautee in olive oil until tender – you might need to put a lid on the pan so they half fry, half steam (BTW, potatoes and olive oil? Yes please!) Then add yesterday’s stew. The result was less loose than the previous day’s as the potatoes soak up the juices nicely. We’ve not tried this before but will do it again. A success.