Baked squash stuffed with quinoa & halloumi

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Hollow out squash & par-bake

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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

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Return to oven and cook through

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Summer pizzas

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

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Salad pizza:

cooked base + raw topping = perfect for summer!

Using your favourite dough recipe prepare a pizza base

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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

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Garlic oil = finely chopped garlic + extra virgin olive oil

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

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 Spread the ricotta mix generously over the cooled cooked pizza base

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Top the ricotta mix with sliced ripe tomatoes

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Mix finely shredded basil into some of the garlic

& drizzle it over the fresh tomatoes

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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

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Spread a small amount of prepared tomato sauce over the base

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

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

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Drizzle over some garlic oil

& sprinkle on a little oregano

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

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Good just as it is or add some vegetarian Parmesan shavings

& more shredded basil

Summer pizza 3

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summer pizza 2017

 Buon appetito!

Courgette and halloumi cakes

 Grated courgettes + halloumi + dried mint + spring onions + garlic + flour (for gluten-free: chickpea flour or ground almonds) + egg + S & P
 Shallow fry in olive oil unitl golden & finish off in oven – surprisingly good served with just a dollop of guacamole!
Olive oil + S & P
  Or served with griddled courgette ribbons and drizzled with a tomato & dill dressing

 Diced de-seeded tomatoes  + olive oil + white wine vinegar + salt + dill

Stuffed vine leaves – popular all over the Mediterranean and Middle East

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Stuffed vine leaves - dolmades

Mix together rice + large handful of finely chopped parsley, dill & mint + spring onions + garlic + glug of olive oil + salt

Rinse the preserved vine leaves in warm water and put any  torn leaves in the bottom of the pan you will use to cook the vine leaves

Flatten out a vine leaf and put  a teaspoon of  the filling in the centre

Fold the bottom of the leaf over the filling & fold in the sides as you roll the leaf into a cylinder shape

Place the rolls in the pan and repeat until the filling is used up – make sure the vine leaves fit snugly together in the pan so they do not unravel during cooking

Stuffed vine leaves - dolmades

Cover with water (so the rolls are almost covered)

Drizzle over olive oil & lemon juice

Place a saucer over the parcels and cover the pan with a lid or foil

Simmer on a low heat for around 30 minutes or until the stuffing is cooked

Stuffed vine leaves - dolmades

Serve warm (steam to re-heat) or cold

Perfect snack & a great vegan mezze!

Or you can serve with some plain Greek yoghurt, cacik, tzatziki or talatouri

Stuffed vine leaves - dolmades

 

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

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Marinated Mediterranean vegetables

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Evenly spread sliced courgettes + aubergines + cherry tomatoes + peeled garlic cloves
on a baking tray
Drizzle with extra virgin olive oil + Mediterranean sea salt flakes
Scatter over some sprigs of thyme and/or rosemary

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Roast at 190C for about 30 minutes – turn the veg half way through cooking

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When cooked through tip in to a sterilized jar adding some extra sprigs of fresh thyme, rosemary & a bay leaf

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Top with your finest organic cold pressed olive oil

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Leave to cool and then refrigerate

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Top tips
-Great served cold on its own or with cured meats, tossed with fresh pasta and makes a delicious topping for bruschetta along with capers and anchovies
-Re-use the leftover oil the vegetables have been marinating in for cooking, salad dressings or a dip for bread
-This method works well with peppers and mushrooms too
-If you make this during the summer, try BBQ-ing your veg instead of roasting for that moreish smoky flavour you just can’t beat

Greek, Mexican and Spanish inspired pizza

Pizza

Greek

courgettes

Slice courgettes thinly

Toast some pine nuts

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Spread tomato sauce on the pizza base

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Top with courgettes  + halloumi + pine nuts + oregano

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Drizzle with dill olive oil

Season and cook for 5 minutes at the highest temperature your oven can achieve

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Mexican

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Avocado + garlic + red onion + red pepper + green chilli + lime juice +  sea salt

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Soak chipotle chillies in warm water

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Marinate raw prawns in olive oil and chopped chipotle chillies

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Fry for a minute or two

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Put the prawns + the oil & chipotle from the frying pan in a bowl

Add cayenne + sweet or smoked paprika + finely chopped garlic

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Spread guacamole on to the pizza base

Top with the prawns & drizzle over the marinade

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Add some finely sliced red chillies & Monterey Jack or mature Cheddar +spring onions + sea salt

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Top with more guacamole + finely sliced spring onions + extra red chilli if you like it hot!

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Spanish

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Make Romesco with roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

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Spread over the pizza base

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Finely grate Manchego & slice up some Iberico chorizo bellota

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Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

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Sprinkle over some grated Manchego + garlic oil

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Spoon over more garlic oil and chopped parsley

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Good with an extra dollop of Romesco – shame to waste it!

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