Archive for the ‘Mediterranean’ Category

Vegetable Pasta

Sunday, March 8th, 2009

vegetable-pasta

If you are trying to eat healthy and wish to have a filling meal then some pasta with vegetables is a good idea. When I was a student one of my staple diets was pasta, with a simple tomato sauce and sometimes the odd dollop of Greek yoghurt. Now I am much more adventurous with my concoctions of pasta sauces. This particular one was inspired by mixing Indian spices with Mediterranean vegetables, I was quite pleased with the outcome. I really felt like I was eating a healthy meal.

Vegetable Pasta

I used the vegetables that I already had and felt like experimenting with them, however as usual you can use what ever you like. You can add more tomatoes if you like your sauce to be more rich. I like to use tricolour pasta as it looks pretty and I also mix wholemeal pasta as my husband wants us to eat more healthy,  so we are all happy. You can use penne or any other pasta for this recipe.

Ingredients

Preparation time:5 mins          Cooking time: 20 mins          Serves: 2

2 cups fusilli pasta (or what ever you are using)

1 tsp salt

hot water

1 tbsp olive oil

1 tsp each fennel (varyali) and nigella (kalonji) seeds

1 courgette chopped

1 red capsicum chopped

1 clove of garlic crushed

1/4 cup each green and black olives

1/2 cup chopped tomatoes

salt and chilli flakes to taste

Method

1) Heat some hot water in a large pan, once it starts to boil add the pasta and salt, cook until done (al dente). Drain and give it a quick rinse in cold water, keep aside.

2) Heat a large non stick pan, once hot add the oil and the vegetables and spices, and cook until tender.

3) Add the olives and chopped tomatoes, cook a further few minutes and add the salt and chilli flakes. Add the cooked pasta, mix and switch off the heat. After a few minutes of standing time you are ready to serve. Cheese is optional, as it tasted good with or without cheese. Let me know what you think of the taste if you make it.




Char grilled vegetable wraps

Wednesday, December 17th, 2008

A few years back I had tried a shop bought wrap, which was the only vegetarian option available in that shop. It had a wonderful combination of vegetables – capsicums, sweet potato, onion etc. So as per normal I tried to re-create my own version. At first I used vegetables that I would have cooked, say in a pan or wok such as the savoury filling, then I thought of using char grilled roast vegetables instead.

This is a very simple and flavourful wrap. I do not use any herbs, salt and pepper, or spices but it still tastes good – simple flavours of the vegetables and the condiments. It is just amazing how you can taste all of the combination of vegetables used. This makes a simple wrap into a flavourful meal. These wraps are good eaten hot or cold, so make a good picnic food or lunches. If you make a meal out of it then perhaps serve them with a side salad or potato wedges.

For the condiments I use soft cheese spread and sundried tomato oliviada paste to give the vegetables the added flavour. Oliviada is a recipe I saw in a vegetarian cookbook, the recipe had just black olives, garlic and olive oil, and to this I added the sundried tomatoes.  As it is a good simple paste to have I usually make a jars worth and it keeps well for a month in the fridge.

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Couscous salad

Monday, December 1st, 2008

I first had couscous around five years ago at work where I would regularly have it in various different combinations during lunch. I had seen it being made on TV many times but had never made it at home so I decided to try it one day. After a lot of attempts, I came up with this combination recently of chargrilled vegetables and feta cheese, and it seems to work quite well. Couscous does not have any specific taste, it is a very versatile grain and can take lots of different flavours, this makes it an ideal filler for salads. Due to the stripes created by the griddle pan on the carrots and parsnips, my son says it is tiger & zebra salad. It is a fun way of making sure he eats his food, as I am sure most of you will agree, it is an uphill battle to get them to eat what is good for them.

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Mediterranean Pie

Monday, November 24th, 2008

Mediterranean

I was given this recipe by my older sister a few years back, it was a simple onion, tomato and capsicum peppers pie. She had suggested that I could add mushrooms as my husband likes them so I did.  I tend to use the savoury filling that I make for pancake filling and wraps, which is the same as the original recipe I was given.  It is a good dish to enjoy as a light lunch with friends or you can make a meal out of it and perhaps serve it with side salad, roast potatoes, stuffed mushrooms etc.  It is a good combination of the ingredients and is a very indulgent creamy/cheesy recipe.

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