Lighter bites/lunch dishes – Page 3

Brunch: purple sprouting, poached egg, dijon and tarragon crème, parmesan

Published on April 1, 2014 by Hanna1 Comment

When spring has sprung my body just craves greens and other healthy things it wasn’t interested in much during the winter months.

That’s why I made this healthy brunch dish last weekend. The combination of broccoli, poached egg, a lovely crème with dijon mustard and tarragon and some salty parmesan certainly hit the spot on a sunny spring Sunday.

Purple sprouting with poached egg, dijon and tarrgagon crème, parmesan, serves 1

4-6 stems purple sprouting broccoli

1 egg

50 ml creme fraiche

1 tsp dijon mustard

1/2 tsp dried tarragon

To serve: parmesan shavings, grassy olive oil

Combine creme fraiche, dijon mustard in a bowl. Add salt and pepper and set aside. Cook the broccoli in salted water for 2-3 minutes. Then drain and return to the dry pan to keep warm while poaching the egg.

Bring water to simmer in a sauce pan. Add a tsp of white wine vinegar. Crack the egg into a mug (or small bowl) and lower into the simmering water and pour out the egg. Let it simmer for 3 minutes (set a timer). Once done remove with a slotted spoon and put the egg into a bowl of cold water to stop the cooking. Place the broccoli on a plate, place the poached egg on top. Drizzle with the crème, scatter parmesan shavings and finish with a drizzle of olive oil.

Corn fritters with yoghurt dip

Published on February 18, 2014 by HannaLeave a comment

I ♥ fritters. They work as a snack, lunch or light supper and you can use whatever is lying about in the fridge. This particular recipe is from Gordon Ramsay’s Ultimate Cookery School; a new edition to my cookbook shelf.

More fritters recipes:

Leek fritters

Broccoli parmesan fritters

Black salsify and feta fritters ( a favourite!)

Corn fritters, serves 3-4

Adapted from Gordon Ramsay’s Ultimate Cookery Course.

100 g plain flour

1/2 tsk baking powder

1 egg, beaten

4 tbsp milk

olive oil

2 spring onions, chopped

1 red chilli, deseeded and finely chopped

2 tbsp chopped coriander

250 g tinned corn, drained and dried on kitchen towel

salt and pepper

Yoghurt dip:

250 g natural yoghurt

1/2 – 1 red chilli, deseeded and finely chopped

1/2 lime, the juice

3 tbsp chopped coriander

Start by combining all the ingredients for the dip and set aside.

Next mix flour and baking powder in a bowl, add salt and pepper. Make a well in the middle and add the milk and beaten egg. Incorporate the flour with the egg and milk until all combined. Add 1 tbsp oil and more milk if the batter is too thick. Add spring onions, chilli, coriander and corn. Combine.

Heat up a frying pan on medium heat and add a glug of olive oil. Place tablespoon sized dollops of batter in the pan and fry a few fritters at the time, for 1-2 minutes on each side until golden brown and cooked through. Serve with the yoghurt dip and maybe a wedge of lime.

Spinach and ricotta omelette

Published on November 25, 2013 by Hanna1 Comment

Omelette is one of my trusty suppers for days when I’m short of time or low on energy when it is time for supper. Usually I make quite a runny one with cheese on but sometimes I make it a bit more interesting like this version with spinach and ricotta.

Spinach and ricotta is a classic flavour combination in filled pastas but it works really well in an omelette too, especially with the addition of parmesan. Yum!

Spinach and ricotta omelette, makes 1 large omelette

2-3 eggs

3 tbsp milk

ca 100 g ricotta

60 g fresh baby spinach

grated nutmeg

salt, white pepper

grated parmesan

Bring some water to the boil in a saucepan. Add the spinach and put the lid on. Cook until wilted, then drain very well. Chop the spinach.

Beat eggs and milk, add ricotta, spinach and nutmeg. Season and add some grated parmesan (1-2 tbsp).

Melt a knob of butter on medium-high heat in a frying pan. Add the batter and lower the heat to medium-low. Fry until it has the consistency you like. Serve.

It is customary to fold the omelette in the pan before serving but if you, like me, prefer a runny omelette this can prove tricky and that is why I didn’t even attempt it this time.

Baked butternut squash with chorizo and feta

Published on November 12, 2013 by HannaLeave a comment

This simple yet very tasty dish was my supper on Sunday night. I kind of forgot about supper until it was half past eight and by then I couldn’t really be bothered to make anything time consuming as Homeland was about to start at nine. And luckily the oven pretty much cooks this for you. Just a little chopping required from the cook.

The combination of sweet, salty and spicy is always a winner but especially during the colder months as it really warms you up from within.

Baked butternut squash with chorizo and feta, serves 2

1 medium butternut squash, about 400-500 g

1 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

a pinch of salt

100g feta, crumbled

60-70 g chorizo, sliced/cubed

Wash the squash, cut in half lengthways and scoop out the seeds. Cut into large chunks, keeping the skin on. Drizzle with olive oil in an ovenproof dish and season with cumin, smoked paprika and a little salt. Roast in 200C for 20-30 minutes or until soft.

Add the chorizo and crumbled feta to the dish and put back in the oven for a further 10 minutes. Serve immediately.

Aubergine parmesan with mozzarella

Published on October 9, 2013 by Hanna2 Comments

This lovely recipe is courtesy of the October edition of my latest obsession; the American food magazine Bon Appetit which I read religiously on my iPad every month.

I am slightly obsessed with aubergine – as you can see in the archives. I just like the soft texture and mellowness you get when they’re roasted and how well they pair with cheese (another of my obsessions).

This dish is more or less a non-layered Parmigiana di Melanzane and I must say I prefer it this way. The aubergine is firmer in these bigger pieces and therefore less floppy and the whole dish requires less sauce so the flavours are more distinct. The finished dish just has a little more finesse and is worthy as starring as the main course at any dinner party.

Eggplant parmesan with mozzarella, 4 portioner

Adapted from Bon Appetit’s recipe.

olive oil

4 garlic cloves

1 tbsp tomato purée

1 tin (400 g) crushed tomatoes (or whole)

2 medium aubergines

4 sprigs oregano (I used dried)

150 ml fresh breadcrumbs

250 g buffalo mozzarella

ca 40 g grated parmesan

Pre-heat the oven to 200 C. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1 cm strip of skin around the cut edges. Oil an edged baking sheet and place the aubergines cut side down. Drizzle with more oil, add salt, pepper and oregano as well as three whole garlic cloves. Cover with tin foil and bake until soft, 40-45 minutes.

In the meantime, make the tomato sauce: Add one clove of grated garlic to a non-stick saucepan on medium heat. Stir for a minute or so, add the tomato purée followed by the tinned tomatoes and a splash of water. Bring to a boil, reduce heat, and simmer, partially covered, until slightly thickened, 15–20 minutes. Season and set tomato sauce aside.

Toss breadcrumbs with oil. Transfer eggplants, oregano, and garlic to two large shallow baking dishes (or simply use the same one), placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.

Serve immediately with a green salad and nice bread.

Bean salad with leek, dijon and feta

Published on September 25, 2013 by Hanna1 Comment

On Monday we met with the book club to discuss this book; our summer read. Although it is a book club we care a lot about the food too. We each bring a few things each time and the hostess sets the theme, if any. This time I brought along this bean salad I prepared the day before. It went really well with Anna’s couscous salad with chickpeas and sun-dried tomatoes, garlic bread and celery sticks and dip and to finish we had apple crumble and custard. Such a nice meal! And I will definitely be making this salad again soon.

Bean salad with leek, dijon and feta, serves 4-5

1 tin (400 g) cannellini beans

1 tin (400 g) flageolet beans

1 leek, chopped

oil and butter for frying

1 garlic clove, grated

salt, pepper

2-3 tsp dijon mustard

1.5 tsp sherry vinegar

chopped parsley

100 g crumbled feta

olive oil to finish

Fry the leek until soft in butter and oil. Once it starts to brown transfer the leek to a large bowl. Rinse the beans and drain. Add more oil and butter to the frying pan and add the beans, cook until warmed through. Add the garlic and fry for another minute or so. Season. Transfer to the bowl and mix with the leek.Add dijon and vinegar and leave to cool. Once cool add the chopped parsley and crumbled feta. Adjust the seasoning if needed. Store covered in the fridge until serving. Keeps for 2-3 days.

Little puff pastry quiches with mushrooms and cheddar

Published on August 1, 2013July 31, 2013 by Hanna1 Comment

These little quiches are far tastier than they look. They’re also super easy to make yet still tastes wonderful. And they’re so versatile. I had some for supper the other day with only some dressed rocket on the side. They would also work well at a brunch or picnic and can be served either warm or cold. Perfect when the weather is this unpredictable.

Puff pastry quiches with mushrooms and cheddar, makes 6

1 roll butter puff pastry

250 g chestnut mushrooms

butter for frying

1 garlic clove

150 mlcreme fraiche

100 ml grated mature cheddar + more for topping

salt, black pepper

Roll out the puff and cut it into six squares. Butter six holes in a muffin tin and cover with the puff squares. Prick the bottoms with a fork and pre-bake in a 180C oven for 10 minutes or until golden brown.

In the meantime, slice the mushrooms. Melt a large knob of butter in a frying pan and add the pressed garlic. Add the mushrooms and fry until golden on medium-high heat, for about 10 minutes. Add salt and pepper.

Mix the grated cheese with creme fraiche, salt and pepper.

Divide the fried mushrooms between the pastry cases. Top with the cream fraiche mixture and scatter some more grated cheese on top. Bake for a further 10-15 minutes. Serve warm or cold.

Simple summer fair: halloumi, tzatsiki, fried courgette and pitta

Published on July 24, 2013 by Hanna5 Comments

London, 32 degrees, muggy. Monday evening, having worked past 7pm and a hot tube journey home.

Then it’s bliss to come home, wash hands and face and start preparing a quick supper from whatever is available in the fridge.

Fry some courgettes with chilli, fry some halloumi until crisp and golden, whip up a batch of tzatsiki and put a pitta in the toaster. Easy peasy. And so very nice.

This is my kind of summer food. No effort – full enjoyment.

Fried courgettes with chilli, serves 1-2

1 medium, firm courgette

1 tbsp olive oil for frying

1 tsp aleppo pepper

salt, black pepper

Wash the courgette and slice as thinly as you possibly can. Heat up the oil in a frying pan on medium-low heat. Add the courgettes to the pan and fry slowly on low heat. Be careful as not to brown, but make sure they soften. Add the chilli and fry for about 10 minutes in total. Season.

Tzatsiki, serves 2-3

300 ml thick Greek yoghurt

5-6 cm cucumber

1 large garlic clove

1 tbsp extra virgin olive oil

salt, black pepper

Grate the cucumber and squeeze the liquid out of it. Add the cucumber to a bowl and stir in the toghurt. Add pressed garlic, olive oil, salt and pepper. Leave to develop its flavours for about 20 minutes before serving.

Slice the halloumi and fry on high heat in some oil until golden on both sides. Serve with toasted pitta.

Squid with samphire and lime herb butter

Published on July 18, 2013 by HannaLeave a comment

The past weekend was a complete write-off with a terrible flu, hay fever and the badly, for me, timed heat wave. In general I love heat and am always cold, but not when I am poorly. So apart from staying in bed and trying to keep cool I did little else than alternate between reading Gone Girl and watching series.

Luckily I had a well-stocked fridge so at least I could treat myself to some nice suppers. This ridiculously simple and summery dish was such a treat. I love that samphire taste like the sea and frying squid only takes a minute or two.

Squid with samphire and herb butter, per portion

80 g samphire

120-150 g squid, either just the tubes or baby squid with tentacles

salt, pepper

Lime herb butter:

50 g softened salted butter

3 tbsp chopped fresh herbs; I used mint and parsley

1/2 tsp lime zest

some ground black pepper

Mix together the herbs, zest and butter and put aside. Clean the squid and slice the tubes. Quickly fry the squid in some neutral oil. Season using only a pinch of salt and some black pepper.

Steam the samphire for 2-3 minutes. (No need to season as salty in itself).

Serve with a wedge of lime and some nice bread.

Broad bean toast with ricotta and mint

Published on June 27, 2013June 27, 2013 by HannaLeave a comment

Preparing broad beans is quite time consuming but is, in my opinion, completely worth it. Sometimes I even enjoy such menial tasks and was stood quite happily by the kitchen window preparing these little treasures.

I prefer a simple approach to fresh new produce but at the same time want the finished dish to be exciting rather than boring and pairing these little goodies with ricotta, lemon and mint really worked.

I had the toast for supper but the toppings would work just as well on crostinis as a nibble before dinner.

Broad bean toast with ricotta and mint, serves 1

1 slice proper crusty bread

3 tbsp ricotta

1/2 tsp lemon zest

3 tsp rapeseed oil

100 ml (or so) podded broad beans

1 tbsp chopped mint

salt and pepper

Toast the bread in a toaster. Leave to cool. Cook the broadbeans in water for about 5 minutes (until they look almost white). Drain and remove the white outer shells.

Mix the ricotta with 1 tsp rapeseed oil and the lemon zest. Season well. Mix the beans with mint and the remaining oil, salt and pepper.

Spread the ricotta on to the bread, top with the broad beans and drizzle with some extra oil before serving.