Archive for the ‘Lunch’ Category

Greek Salad

Wednesday, June 24th, 2009

Greek Salad

When the weather warms up it is always good to have foods that are going to fill us up, be good for us and are simple, easy and fuss free dishes to create. This salad is just that, it ticks all those boxes and the great flavours are an added bonus. I cannot remember how I came about this combination, but I have been making this salad for some years and it is great as an accompanying dish as well as on it’s own for a light lunch. A few basic ingredients put together to create a dish that even children enjoy, as my son loves having this salad.
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Stuffed Pointed Peppers with Pasta

Monday, June 22nd, 2009

stuffed-pointed-peppers-with-pasta

Some years back we had enjoyed a dinner, made by one of my sister in-laws, of large shell pasta stuffed with ricotta cheese. It was a very enjoyable experience that I have recreated when ever I can get a hold of the large pasta shells.  I felt that the same filling would work well with the sweet pointed pepper, as the flavours would compliment each other and they did. Just to make it into a meal we ate it with some pasta with sun dried tomatoes & basil pesto, for a very heavy filling meal.  Although it could have also been served with some salad for a lighter option. Unlike the other recipe of pointed peppers, this is a more Italian style as opposed to Mediterranean.

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Sun-dried Tomato & Basil Pesto

Monday, June 22nd, 2009

sun-dried-tomato-basil-pesto

I only started using pesto after marriage and used to buy ready made jars. It was a convenient thing to do, as at the time I was on an interior design course on Tuesday evenings, so that was a pasta day 🙂 . It used to be a chore to find the vegetarian version of this classic Italian dish. Then about three or four years back I had bought a basil plant for the kitchen window sill and it had produces so many basil leaves, so I thought I should venture into making my own pesto. It was successful and so simple to make that I decided I would buy a basil plant each Spring and make my own pesto.

From looking at various TV chefs and other recipes, as well as a friend (who lives in Italy) telling me that I do not need to add cheese or pine nuts (as they are so expensive), just normal salted nuts are fine – I started making my own version as below. To make it more creamy I sometimes use almond, cashew, and pistachios nuts powder.

There are many uses for pesto, not only as a pasta sauce but also as a dressing for salads, for adding flavour to soups, a spread for sandwiches and roasted mushroom or eggplant. You can also create many different versions like I did by adding the sun-dried tomatoes. Other herbs and vegetables can also be added to give it an extra added flavour.

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Moroccan Style Vegetables with Couscous

Wednesday, June 10th, 2009

moroccan-style-vegetables-with-couscous

On a recent visit to my local library I met a friend who was looking for ideas on hosting a dinner party for a few friends. She was thinking of a Moroccan theme so in my enthusiasm  I suggested serving Moroccan Style Vegetables with Couscous as it is so simple to make and would fit the theme she was thinking of.

I first saw a version of this recipe a couple of years back in a supermarket magazine where it was giving ideas on how to use a tagine and this was the vegetarian option. The vegetables were slightly different in the magazine so when I recreated it at home, I just used the vegetables that I had and it turned out to be really good. As I don’t have a tagine I just roasted the vegetables in the oven.

This recipe reminds me of the time when we went on a desert safari excursion on a trip to Dubai.  The desert  safari included a traditional meal and this dish was served as the vegetarian option. The vegetables were less tasty but the idea of the couscous I got from there so I mixed the two together to create this meal.

This dish of Moroccan Style Vegetables with Couscous works well for large gatherings where you want to try and have fuss free cooking plus it would be good to take on picnics as it tastes good when served cold. The best thing about this dish is the fact that not only is it simple to make,  especially for a large group, but it is vibrantly colourful, which to me is brilliant as half of the way we enjoy food comes from the visual impact.

I was told by Parita from Parita’s World about this event on Moroccan food hosted by Home Cook Recipes and originated by Holy Cow!

I look forward to seeing other vegetarian/vegan recipes from this event.

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