Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “extra virgin olive oil”

Fresh Tomato Salad

This ultra quick Tomato Salad takes only minutes to prepare and is perfect as a side with any sort of meat dish.  We eat ours with Kibbeh which is a lovely contrast in flavours.  Fresh and vibrant, you can also add ingredients like chilli flakes or capers to give it a zing…

Tomato Salad

Ingredients:

4 fresh Roma Tomatoes at room temperature

2 tablespoons freshly shredded basil

2 tablespoons of crumbled Persian feta

A drizzle of balsamic vinegar

1 drizzle of good Olive Oil

Salt & cracked pepper to taste

Method:

Thickly slice the tomatoes and arrange on a platter

Drizzle over the Balsamic Vinegar and Olive Oil

Season to taste with salt and cracked black pepper

Scatter over the fresh basil and crumbled feta

 

Bon Appetit!  🙂

Chorizo & Spinach Spaghetti Carbonara

We love Spaghetti Carbonara and eat it a lot as it’s probably the easiest pasta dish to put together.  When hubby suggested adding chorizo sausage instead of bacon that sounded very interesting and combined with the spinach it was really delicious… Nutmeg is the best friend of spinach and I always add a pinch when cooking it as it gives a lovely little zing to this wonderful green vegetable…

The amounts here make about 4 serves – depends how greedy you are feeling…

Chorizo & Spinach Carbonara

Ingredients:

Spaghetti

Extra Virgin Olive Oil

1 cured chorizo sausage skinned and chopped in small pieces

350g bag of pre-packaged spinach leaves

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

1/2 teaspoon freshly grated nutmeg

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and chorizo until slightly coloured

Throw in the spinach and stir until wilted

Season to taste with salt, pepper and nutmeg

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the chorizo and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Potato & Carrot Rosti with Spinach, Peas & Eggs…

Vegetarians can rejoice over this wonderful meal.  We adapted it slightly from a Jamie Oliver (always reliable) recipe and the result was delicious.

The food processor took care of the chore of grating the vegetables in minutes and the rest was just putting it together once the rosti had cooked.  You can play around with all aspects of this dish – add in grated zucchini, parsnip or pumpkin or use rocket instead of spinach for the salad…  The combination of the gooey eggs, the fresh salad and the crunchy rosti – divine…

Rosti

Ingredients:

4 large potatoes grated

4 medium carrots grated

6 spring onions finely sliced

1 teaspoon Dijon mustard

Juice of ½ lemon

Extra-virgin olive oil for dressing

Olive oil

¾ cup frozen peas

2 cups baby spinach

4 free range eggs

Persian feta cheese

Method:

Preheat the oven to 180c fan-forced.

Peel the potatoes and carrots then coarsely grate them in a food processor or by hand on a box grater

Add a good pinch of salt, toss and scrunch it all together, then leave for 5 min

In the meantime mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra-virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.

Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.

Toss in the oil and pepper until well mixed, then evenly scatter it on a large oiled roasting pan

Top with the finely sliced spring onions.

Roast for around 35 min, or until golden on top and super crispy around the edges.

Zap the peas in the microwave for a couple of minutes, then scoop out, add to the bowl of dressing and pile the spinach on top gently shaking to combine the salad. Or use your hands…

Poach the eggs to your liking carefully removing them with a slotted spoon.

Cover the hot rosti with the salad and place the eggs on top.

Crumble over the feta, some freshly grated black pepper and serve

 

Bon Appetit!   🙂

 

Rustic Minestrone Soup

This is a recipe I found when watching Italian Food Safari.  I was so struck by how simple it looked and how tasty it sounded I made a mental note to track it down and attempt it myself.  I even had the iPad showing the video while I made the soup.  I did make a huge pot so I have amended the recipe for the quantity I made…

Ministrone

This isn’t your traditional bright red Minestrone with pasta in it.  it is a real rustic soup with so many flavours and textures it is an adventure to eat.

The trick of the parmesan cheese is so clever.  When you get to the end of your fresh piece of Parmesan cheese the rind usually gets thrown away.  Save these bits of rind from now on!  You just scrape off any wax and cut them into small cubes and put them in the soup near the end of cooking time.  They melt but not altogether so you get a wonderful chewy almost pasta like parmesan explosion when you bite into one.

Minestrone in pot

Ingredients:

1/2 cup extra virgin olive oil

2 large diced onions

8 cloves of garlic, each cut into 3-4 pieces

1 sliced celery heart (including the tender light-green leaves)

1 bunch of small dutch carrots, cut into bite sized pieces

1/2 Savoy cabbage, chopped into bite-sized pieces

1 bunch of cavolo nero, roughly chopped

1/2 cup of carnaloni Italian rice

3 200gm tins of cooked beans, I used borlotti and cannelloni

350g of peeled and diced waxy potatoes

1 bottle of good quality tomato passata

1 cup parsley, roughly chopped

Salt and pepper

60g parmesan rind, cut into 1cm cubes

Freshly grated parmesan and good quality olive oil to serve…

Method:

Heat the oil in a heavy-based saucepan and add the onion, garlic, celery heart, carrot, and cabbage.

Lightly fry the vegetables for 2–3 minutes without letting them colour.

Stir in the potato then cover the ingredients with water and add the tomato passata

Once the soup comes to the boil, add the rice and turn down to a simmer.

Add a few good pinches of salt and simmer for 20–25 minutes.

Add the cavalo nero, beans, parsley and parmesan rind and simmer for another 10 minutes or until vegetables are cooked and the rice is tender

Remove from the heat and taste for seasoning, adding extra salt if needed, and pepper.

Serve with plenty of grated parmesan and a sprinkling of good olive oil

Is even better the next day and is wonderful with crusty bread…

**Cavalo Nero is a Tuscan kale available at most supermarkets these days – you can subtitute spinach

**Carnaroli rice is a type of Arborio rice of which any kind can be used.  This one is just excellent for soups because of it’s texture

Bon Appetit!  🙂

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