Baked squash stuffed with quinoa & halloumi

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Hollow out squash & par-bake

OLYMPUS DIGITAL CAMERA

Saute the scooped out squash & garlic in olive oil

Fill the par-baked squash with the sauteed squash + cooked quinoa + skinned seeded tomatoes + blanched spinach + chopped marinated olives + chives + dill + paprika + diced +  halloumi

OLYMPUS DIGITAL CAMERA

Return to oven and cook through

Advertisements

Gazpacho

 

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Throw in blender:  tomatoes + peppers + cucumber + garlic + onion + bread soaked in water + olive  oil + sherry vinegar + water + S&P

OLYMPUS DIGITAL CAMERA
Gazpacho – Oxford Tapas Club

Chill for a couple of hours

Good with Queen olives

OXFORD TAPAS CLUB – ‘COOKERY SCHOOL’

Gazpacho - Oxford Tapas Club
Gazpacho – Oxford Tapas Club

Welcome to our new ‘Cookery School’ the OXFORD TAPAS CLUB!

Classes focus on the wonderful, unique flavours of Spanish, Catalan & Basque cuisine, with 1 -to-1 and group lesson options available

Drop by & say hola! https://tapascookeryschool.wixsite.com/oxfordtapasclub

Summer pizzas

Two summer pizzas using tomatoes, basil, ricotta, Parmesan & garlic –

2aa

 

Salad pizza:

cooked base + raw topping = perfect for summer!

Using your favourite dough recipe prepare a pizza base

6

Place the base on a baking tray and put under a hot grill for 2-3 minutes each side – or until cooked through

Allow to cool slightly

7

4

Garlic oil = finely chopped garlic + extra virgin olive oil

18

For the topping mix together ricotta + grated vegetarian Parmesan + minced garlic + chopped basil + garlic oil + black pepper + sea salt

19

8

 Spread the ricotta mix generously over the cooled cooked pizza base

11

13

Top the ricotta mix with sliced ripe tomatoes

5

Mix finely shredded basil into some of the garlic

& drizzle it over the fresh tomatoes

14

17

Do not underestimate how delicious this summer salad pizza is eaten cold! The trick is to allow the garlic oil and ricotta topping time to develop lots of flavour – so it’s a good idea to prepare these the day before or at least a few hours in advance.

But if you’d prefer not to eat it cold then put in a medium-hot oven for 4-5 minutes or until just heated through.

 

Three cheese pizza

Using your favourite dough recipe again & prepare a pizza base

pizza

This time only cook one side under a hot grill – this helps achieve the ‘blistered’ look and taste you get when using a traditional pizza oven

Remove the par-cooked pizza base and then switch your oven from grill setting to oven mode and allow it to heat up on its highest temperature

21

Spread a small amount of prepared tomato sauce over the base

Top with dollops of the ricotta Parmesan &  basil mix and sliced mozzarella

24

25

26

 To liven this up a bit I’ve added olives and capers

27

Drizzle over some garlic oil

& sprinkle on a little oregano

28

Cook for 3 to 4  minutes or until the mozzarella is bubbling and the base crisp

30

Good just as it is or add some vegetarian Parmesan shavings

& more shredded basil

Summer pizza 3

35

summer pizza 2017

 Buon appetito!

Marinated anchovy and salmorejo crostini

Tosta de boquerones con salmorejo - marinated anchovies and salmorejo croutons

Marinate prepared white anchovies in chopped parsley + finely sliced garlic + extra virgin olive oil

boquerones

For the salmorejo:
Skin and core ripe tomatoes
Roughly chop and blitz in food processor until smooth
Place cubed white bread (crusts removed) in the tomato and leave to soak for 5 minutes
Add a small clove of garlic + salt + splash of sherry vinegar
Blitz again until smooth
Slowly add extra virgin olive oil until the mix is emulsified, smooth & creamy

Marinate prepared white anchovies, parsley and olive oil

Add a spoonful of salmorejo to the toasted crostini
Top with an anchovy fillet

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Roll the leftover anchovy fillets around pimento stuffed olives and secure with a toothpick

Tosta de boquerones con salmorejo – marinated anchovies and salmorejo croutons

Goes well with a  glass of chilled fino sherry

fino

1a

 

Lebanese mezze

Lebanese mezze

Lebanese mezze: baba ghanoush + broad bean dip + labneh + falafel + marinated olives + toasted sesame seed, garlic & chilli dip + flatbreads

Lebanese mezze

Lebanese mezze

Lebanese mezze

Baba ghanoush or ghanouj: chargrilled & roasted aubergines + tahini + minced garlic + lemon juice + Mediterranean sea salt flakes

Lebanese mezze

Lebanese mezze

Broad bean dip:Cooked & skinned broad beans +  tahini + chopped coriander,  parsley & mint + garlic + lemon + extra virgin olive oil + Mediterranean sea salt flakes

Lebanese mezze

Labneh: strain Greek yoghurt for at least 12 hours

Add Mediterranean sea salt flakes & olive oil

Strain for up to 36 hours & the ‘cheese’ will become dense & then can be rolled into balls & preserved in plain or herbed oil

Lebanese mezze

Sesame seed dip: toasted sesame seeds + finely minced garlic + chilli flakes + Mediterranean sea salt flakes +extra virgin olive oil dip

Flatbreads:
475g plain flour flour (try substituting half with wholemeal or a quarter with chickpea flour)
Salt
2 tspns dried yeast
½ tspn ground cumin (optional)
Pinch of sugar
250-300ml lukewarm milk or water
Mix the flour + salt + cumin
Add yeast + sugar to the warm milk or water – leave to froth for 5 minutes
Add yeast mixture to the flour
Mix to form a smooth dough & knead for 5-10 minutes
Cover the dough and leave in a warm place until doubled in size ( about 60 to 90 minutes)
Knock back the dough
Divide into 12 equal pieces
Roll out onto circles
Cook on a medium to high heat in a lightly oiled, pre-heated solid frying pan for a couple of minutes each side

Lebanese mezze

Falafel: cooked chickpeas mashed together with minced garlic & onion + ground cumin + ground coriander + cayenne + chopped parsley & coriander + chickpea flour + S&P

Blend until the mixture is somewhere between the texture of cous cous &  a paste like consistency

Cover and refrigerate for a couple of hours

Roll into balls

Fry in vegetable oil, in small batches until  golden & piping hot – about 5-6 minutes

11

3

Tomato tagliatelle with mozzarella, pine nuts, capers and olives

Image

Image

Prepare fresh tomato tagliatelle as described in the previous post for ‘ravioli’

Image

Cook in gently boiling water until al dente  & drain

Image

Toss the cooked tagliatelle in garlic oil & season with S & P

Stir in diced mozzarella + toasted pine nuts + cherry tomatoes + olives + capers + rocket + torn basil

5

Image

Perfect as it is

 . . . also goes well with grilled lemon & rosemary chicken or fresh tuna steak (minus the mozzarella)