September 17th, 2017
I’ve always preferred vegetarian lasagna to meat lasagna as I find it lighter, tastier and more interesting and you can choose the vegetables of your choice. But one day I decided to roast rather than simmer the vegetables and the difference was sublime! Imagine a delicious fresh tomato sauce with fresh herbs and sweet roasted vegetables…
Do you have a favourite dish that appears on the menu and no matter what other tempting dishes there are you just have to have it? Well sesame seared tuna was that dish for me until I realised how easy it was to make myself.
It takes such little preparation you’ll wonder why you never made it before. Marinated in Asian flavours it is then dipped in sesame seeds and seared for 2 minutes on each side. By searing the tuna it locks in the juices to make it more tender and succulent. The contrast in texture, flavour and taste makes it moist and flavourful like no other fish dish. If tuna is overcooked it becomes flaky and dry which is why searing tuna is so pleasing to the palette..
Summer is coming to an end but it doesn’t mean barbecue season has to… this delicious Moroccan barbecue marinade is a perfect marinade for any meat or vegetable …..whether you are barbecuing, grilling or baking it.
Just because we are nearing the end of summer doesn’t mean we have to forfeit our favourite summer desserts… in fact these piña colada ice lollies are delicious all year round. I mean cocktails are allowed all year round so why not ice lolly cocktails too! These can be made child friendly without the Malibu but for us adults it’s the coconut flavour of the Malibu that enhances the flavor of the piña colada ice lolly even more…
There’s nothing like a delicious smoothie to start the day especially when it’s a very berry smoothie filled with antioxidant goodness. This smoothie tastes like a dessert in a drink and you will be coming back for more!
The antioxidant ingredient I use which is usually missing from most smoothies is green tea. I make the green tea with a pure green tea bag and then soak the gogi berries in the green tea for 5-6 minutes to soften. Then I add this to a blender with the almond milk. GOGI BERRIES are highly antioxidant and anti-inflammatory and are the healthiest dried fruit in my pantry. They are low in sugar so are a perfect ingredient for this very berry smoothie.
I add fresh almond milk as it pairs beautifully with mixed berries. We love Boringly Good almond milk as it is made from the purest of fresh ingredients, unlike a lot of shop brands. There are different flavours… unsweetened or slightly sweetened with dates. You can purchase online here. We are using the slightly sweetened almond milk here as the berries can be sharp, but by all means use your favourite brand of almond milk or better still make it yourself!
Then add the chia and flax seeds along with the following berries to your blender:
These contain more antioxidants than any other berry. They are high in vitamin K, manganese and Vitamin C. They contain highly antioxidant anthocyanins which give the blueberries their deep colour.
These are high in fibre so are a welcome addition to any smoothie. They are high in Vitamin C and manganese and contain raspberry ketone which aids weight loss.
These are high in Vitamin C and extremely low in calories. They also contain Vitamins A, E, K and B and are highly antioxidant and help fight against disease and cancer. I eat these for breakfast every day and these are my favourite tasting berries.
While they taste sweet, strawberries are very low in sugar. They add sweetness to the smoothie and as they are highly antioxidant they help fight against cancers and heart disease. They have a high Vitamin C content so are a welcome addition to any delicious smoothie.
Once all the ingredients are added, blitz until smooth. I add a banana or two to thicken the smoothie at the end but you can also add a handful of oats if you prefer. For a sweeter tasting very berry smoothie add a tablespoon of raw honey. Enjoy!
- 1 green tea bag
- 1 cup boiling water
- ¼ cup gogi berries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup strawberries
- 1 cup blackberries
- 1 tablespoon chia seeds
- 1 tablespoon flax seeds
- 1½ cups fresh almond milk
- 1-2 bananas, depending on required thickness
- 2 tablespoons vanilla dairy-free ice cream, optional
- Soak the green tea bag in boiling water for 5 minutes. Remove tea bag.
- Place the gogi berries in the green tea for 5 minutes to soften. Add these to the blender with the green tea.
- Add all the remaining ingredients and blitz until smooth.
- If using unsweetened almond milk add 1 tablespoon raw honey for extra sweetness. For extra creaminess add some dairy-free ice cream.
- Chill for 1 hour in the fridge.
I’ve always loved my potato salad…. normally drizzled with a creamy chive mayonnaise dressing… but this salad of warm chorizo and roasted potato drizzled with a creamy feta yogurt and mint dressing puts any other potato salad into the shade. It is really simple to make and can even be eaten cold. So make sure you make an extra large one as you’ll be thankful of that the next day! The flavour of the roast potato combined with paprika and chilli powder with smoky chorizo is a perfect combination but married with the delicious feta mint dressing and soft boiled eggs sprinkled with smoky paprika is the icing on the cake… or should I say salad. This salad isn’t complete without the feta topping or the yolks oozing out of the eggs.
Start by washing the potatoes and dabbing them dry with some kitchen paper. Slice them into one inch slices and place them in a bowl. Add the olive oil, paprika and chilli powder and mix until well coated. Bake them in the preheated oven for 25 minutes until cooked. Leave them in the oven to warm while you prepare the rest of the salad ingredients.
Prepare the fresh chorizo. You can now find fresh chorizo more readily available in most supermarkets abroad if not in Spain. I was amazed to find some in Dunnes Stores supermarket. And every Spanish supermarket sells Chorizo Barbacoa. Chorizo has a nice smoky taste to it so it complements the smoked paprika roasted potatoes. Peel the skin off the chorizo and slice into thick slices. Pan fry in olive oil for 5 minutes on each side over a moderate heat. Leave the chorizo in the pan to keep warm with the heat turned off until ready to serve.
Make the salad dressing. This is similar to a recipe found on my blog post 3 delicious dips. I place all the ingredients in a food processor and blitz until smooth… greek yogurt, lemon juice, olive oil, feta cheese and fresh parsley.
Meanwhile bring a small saucepan of water to the boil. Place the eggs gently in the water and boil for no longer than 5 minutes. Drain the water and steep in cold water. After 5 minutes peel the eggs gently. Wash and dry the lettuce and place at the bottom of the salad bowl. Top with the roast potatoes and chorizo and drizzle with the feta dressing.
I drizzle the dressing on the salad before adding the eggs and avocado
Just before serving add sliced avocado. Slice the eggs in half and place on top of the salad. Sprinkle with extra paprika.
Serve immediately and eat it like there’s no tomorrow…
- 5 large potatoes
- 100g fresh chorizo
- 3 tablespoons olive oil
- pinch of garlic salt
- 1 tablespoon smoked paprika
- 1 teaspoon chilli powder
- 1 large head romaine lettuce
- 2 avocados, optional
- 5 eggs
- 1 cup greek yogurt
- Juice of ½ lemon
- 1 tablespoon fresh parsley
- 100g feta cheese
- 6 tablespoons olive oil
- Preheat the oven to 170˚C. Wash and slice the potato into 1 inch slices.
- Place the slices of potato in a bowl along with the olive oil, garlic salt, paprika and chilli powder. Mix until well coated. Place the potatoes on a baking tray and roast for 30 minutes until cooked.
- Peel the skin off the chorizo and slice into thick slices. Pan fry 5 minutes on each side over a moderate heat.
- Boil the eggs for no longer than 5 minutes. Drain the water and steep in cold water for 5 minutes.
- Wash the lettuce and place in a salad bowl. Top with the potatoes and chorizo. Drizzle with the dressing.
- Peel the eggs and slice in half . Sprinkle with extra paprika. Peel the avocados and slice. Add the eggs and avocado to the salad.
- Serve immediately.
- Place all the salad dressing ingredients in a food processor and blitz until smooth.
Life is like a bowl of cherries until you turn it into cherry brandy when it gets even better! I just love cherry season when you can come home with punnets of delicious plump cherries and conjure up some amazing cherry recipes.
I am in love with this giant couscous salad… made with fresh, healthy ingredients and with all the flavours of the Mediterranean. It just has so much more depth than medium couscous as the texture is more appealing, especially with the Mediterranean ingredients I have added to complete the dish. It has a fresh lemon dressing which perfectly complements the soft texture of avocados, beans and black olives with the nutty texture of the couscous.
No Mediterranean salad is complete without tomatoes so these are a must in this recipe. I use delicious ripe Spanish tomatoes chopped into small pieces but cherry tomatoes are equally delicious. If the tomatoes aren’t as ripe as you like then if you slow-roast them it sweetens them up. As a final vegetable addition I add blackened roasted peppers along with feta cheese and basil or mint depending on how I’m feeling. As you can tell this is a regular in our house!
To make the salad, fry the garlic and onions in olive oil until softened. Add the couscous and mix well then add the smoked paprika and stir in the paprika until the couscous is coated in the spice. Add the stock and bring to the boil, then simmer for no longer than 10 minutes. You may feel it isn’t cooked but once it is drained and covered it continues to steam on its own. If you overcook the couscous, it will appear soggy in the salad especially when the dressing is added.
To make the dressing just mix the lemon juice, seasoning, paprika and chopped basil together. I often put it all in an empty jar and shake! Cut up the tomatoes into bite sized pieces, chop the chargrilled red peppers, drain the cooked beans, chop the black olives and chop the fresh basil leaves. Mix these into the couscous along with the dressing. Just before serving, chop the avocados and add to the salad. Crumble in the feta cheese.
Delicious on its own for lunch or as an accompaniment to a barbecue or protein meal. I love mine with baked fish.
This can be made the night before by omitting the avocado and feta cheese, as the flavours permeate and taste even better the next day! Add the avocado and feta cheese just before serving. Yes please!!!
If you like this then you’ll love my roasted stuffed Mediterranean peppers
- 200g/2 cups giant couscous
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 teaspoon smoked paprika
- 500ml vegetable stock
- 2 avocados
- 1 large red pepper, grilled
- 10 black pitted olives, sliced
- 1 cup/1 small tin mixed cooked beans
- 150g/1 cup feta cheese
- 2 large ripe tomatoes or 10 cherry tomatoes
- 1 large handful fresh basil
- 6 tablespoons olive oil
- Juice of ½ lemon
- 1 teaspoon paprika
- Fry the garlic and onion until soft. Add the uncooked giant couscous and stir. Add the smoked paprika and stir until the couscous is coated. Add the vegetable stock, bring to the boil and simmer for 10 minutes until just cooked.
- Dice the chargrilled pepper leaving the skin on, slice the black olives, chop the tomatoes (or half the cherry tomatoes) and drain the beans. Add to the couscous and mix well.
- Add the dressing and stir until mixed through.
- Chop the avocados into bite-sized pieces and add to the couscous salad just before serving. Crumble in the feta cheese and mix well. Top with extra torn basil leaves.
- Serve immediately.
- To make the dressing place everything in a screw-top jar and shake well until combined.
- If using cherry tomatoes these are also delicious slow-roasted in the oven on a very low temperature for one hour.
- Basil can be substituted for mint in this recipe.
There’s something about the taste of grilled aubergine that makes it luxurious. When aubergine is cooked it doesn’t always look as inviting as it should but when you taste the soft smoky interior it feels like velvet in your mouth. Combine that with flavours of the Mediterranean and you have a rich, delicious vegetarian Mediterranean meal.
This pesto fish bake is the easiest and tastiest fish bake you will ever make. The soft texture of the fish and the crunchy texture of the topping along with basil pesto is the perfect combination to enhance the flavour of the fish…
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