05/07/2010 by D.

1 red onion
1 courgette
10 mushrooms
1 red pepper
1 green pepper
2 beef tomatoes (or 4 smaller ones)

Dressing
1 tbsp olive oil
1 tbsp vinegar
2 tsp tomato puree
2 tsp dark soy sauce
1 tsp light soy sayce
1/2 tsp brown sugar

Mix together the dressing ingredients.  Clean the veg and slice thinly.  Mix with the dressing and leave to marinate in the fridge for at least an hour before serving.

Season to taste and serve with a slice of quiche or a baked potato with butter and cheese.

Posted in Soy sauce, Courgette, Olive Oil, Tomato puree, Salad, Pepper, Onion, Vegetarian, Tomato, Mushroom, Recipe | Print | No Comments »

15/06/2010 by D.

1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)

Slice the halloumi thinly from the end of the block (about 2-3mm thickness).  Mix the oil and paprika together.  Layer the oil and halloumi into a jar or plastic container with an airtight lid.  Make sure all the halloumi slices are completely covered by the oil.  Store in the fridge.

Leave to marinate for up to a week, but at the very least 24 hours.  Then remove the amount you want to use from the oil and grill or fry until crisp.  Leave to drain on some kitchen roll.

Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).

Posted in Paprika, Halloumi, Olive Oil, Brunch, Vegetarian, Bacon, Recipe | Print | No Comments »

26/04/2010 by D.

There are a number of recipes for this about and it is really worth making.  It takes 10 mins to prepare and is fantastic with a plate of risotto.

1 fennel
1 orange
12 black olives
glug olive oil
sprinkle of salt

Cut off base and tops of fennel and slice thinly from the bottom up.  Cut the top and bottom off the orange, then carefully cut off all the peel and pith.  Cut thin slices from the bottom up, then break them up a bit.  Slice across the olives into thirds.  Toss together all of the ingredients in a bowl and serve.

Posted in Olive Oil, Orange, Salad, Fennel, Vegetarian, Recipe | Print | No Comments »

09/03/2010 by D.

2 courgettes
1 clove garlic
1 tbsp lemon juice
1 tbsp butter
1 tbsp olive oil
3 mugs chunky pasta
1 tbsp parsley (optional)
grated cheddar and ground black pepper to serve

Boil the pasta as per instructions.  While it is cooking, wash the courgettes and finely slice (I use the slicer side of my grater).  Crush the garlic.  Heat the butter and oil in  a pan, add the courgettes, garlic and lemon juice.

Fry for around ten mintues, stirring occasionally.  The courgettes should become transparent, but retain some bite.  Drain the pasta and stir into the courgette mixture.  Season to taste with a little salt, fresh ground black pepper, and a scattering of chopped parsley.  Sprinkle over grated cheddar and serve.

 We have this with fish dishes, as the lemon, garlic and sweet courgette compliment the light fish perfectly.

Posted in Cheese, Courgette, Olive Oil, Supper, Butter, Parsley, Pasta, Lemon, Garlic, Recipe | Print | No Comments »