You are browsing the archive for Cuisine: Mediterranean.

Egg Salad

March 5, 2015 in Course: Main, Course: Salad, Cuisine: Mediterranean, Skill Level: Easy

sa_142553512720140502besteggsaladfoodlabrecipe6thumb625xauto399468
Ingredients:
6 moderate eggs, steamed, peeled
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/3 cup finely diced celery
2 scallions, finely sliced
1 tablespoon parsley, minced
Salt and pepper
Bread, sliced radishes and lettuce, for serving
Method:
combine all ingredients in a shallow bowl. Using your hand and squeeze. season with salt and pepper.
Serve with lettuce and sliced radishes and bread to make sandwich.
  

Broccoli and Cheddar Casserole with Leeks

December 10, 2014 in Course: Main, Course: Salad, Cuisine: Fruits & Vegetables, Cuisine: Mediterranean, Skill Level: Easy

sa_1418192069HD
Ingredients:
about 3 pounds broccoli
3 tablespoons olive oil
2 leeks, sliced
1/2 cup crushed saltine crackers
1/2 cup almonds, sliced
4 tablespoons unsalted butter, melted
freshly ground pepper
1/4 teaspoon cayenne pepper
cheddar cheese about 6 ounces
3 cups milk
1/4 cup flour
salt to taste
Method:
Preheat the oven to 400 degrees C. bring water in a pan and steam broccoli over high heat until crisp-tender about 5 to 10 minutes.
In a saucepan, heat the olive oil and add leeks and cook until softened. add flour and whisk over moderately high heat until bubbling and a paste forms about 2 minutes. then add milk and cook until bubbling. Remove from the heat and whisk in the cheddar and cayenne.season with salt and pepper.
Pour half of the cheese sauce into a large 2-inch-deep baking dish. Arrange the drained broccoli on top of the cheese sauce in a single layer and drizzle the remaining cheese sauce on top. In a small bowl, mix the crackers with the almonds and melted butter and sprinkle over the broccoli. Bake the casserole for 15 minutes, until the sauce is bubbling and the top is golden brown.
  
Avatar of chef

by chef

Mediterranean Salad

August 16, 2014 in Course: Main, Course: Salad, Cuisine: Mediterranean, Skill Level: Easy and Fast

Ingredients:
1 cup olive,sliced
1 cup corn
1 cup mushroom,sliced
1 cup green peas
1 head romaine lettuce, torn
3 tomatoes, chopped
1 medium cucumber, sliced
1 green bell pepper, sliced
1 onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves

Directions:
Combine Olive, Corn, mushroom, green peas, lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.

  

Gorgeous greek chicken with herby vegetable couscous & tzatziki

July 24, 2014 in Course: Main, Cuisine: Fruits & Vegetables, Cuisine: Mediterranean, Cuisine: Poultry, Skill Level: Easy

sa_1406182849858_1_1354901375_lrg

Ingredients:
For the couscous
1 mug (300g) of couscous
2 mixed-colour peppers
1 fresh red chilli
4 spring onions
½ a bunch of fresh dill
200 g podded raw or frozen peas
1 small handful of black olives (stone in)
2 tablespoons extra virgin olive oil
40 g feta cheese
For the chicken
2 x 200 g skinless higher-welfare chicken breasts
1 heaped teaspoon dried oregano
1 teaspoon ground allspice
1 lemon
olive oil
For the tzatziki
½ a cucumber
250 g fat-free natural yoghurt
½ a lemon
½ a bunch of fresh mint

Start cooking:
Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a pinch of salt and cover • On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano, allspice and finely grated lemon zest • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through
Using a box grater, coarsely grate the cucumber • Sprinkle it with a good pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water • Pop in a bowl with the yoghurt, juice of ½ a lemon and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together • Remove the stalk and seeds from the peppers and chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped • Scatter over a large tray or platter
Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), destone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil • Fluff up and scatter over the couscous, toss well and season to taste • Move the cooked chicken to a board, slice it up, then lay it around the couscous • Crumble over the feta and serve with the tzatziki