Tag Archives: savoury

Salad Nicoise

12 Jul

*Clears throat*

“Cauliflowers fluffy and cabbages green,

Strawberries sweeter than any I’ve seen,

Beetroot purple and onions white,

All grow steadily day and night!

The apples are ripe and the plums are red,

The broad beans are sleeping in their blankety bed…


The broad beans are sleeping in the blankety bed


So this is a popular harvest song, but seriously, today was the day I found out that broad beans actually DO sleep in blankety beds!!! It is so beautiful you guys – if you have never podded your own beans and peas, you need to put it on your bucket list. Even if you haven’t grown them yourself – doesn’t matter! I didn’t, but it made me feel so joyful somehow, revealing the perfect little innocent bundles of goodness all tucked up nicely in their natural cushiony houses… *sigh*…

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Moving on then before my insanity becomes a popular topic of conversation.

I know I’ve all but abandoned my poor little bloglet… It’s not that I don’t love it, I do!

Lets just put it down to a confidence thing, okay? As in, *pah, who wants to know that?* or *this is so not Smitten Kitchen* or whatever.

But! This is one mouth-puckeringly intense salad that I would seriously recommend anyone to try!

I’m proud of it, mmkay? That doesn’t happen very often ­čÖé

Just one note before you read on: the instructions I have given that relate to timing only apply if you want to eat this salad warm. It will be equally delicious cold and far less stressful, as you can cook the different components whenever you’re ready.

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Serves 2.

  • new potatoes (about 12-18 dependent on size and halved if large)
  • 2 large eggs
  • handful of peas and broad beans, fresh and in their pods if possible
  • 1 can of tuna in spring water, drained
  • 2 tomatoes, sliced
  • 5 anchovy fillets in oil, drained and finely chopped
  • handful black olives (about 50g), finely chopped
  • 1 garlic clove, finely chopped
  • juice of 1/2 lemon
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • handful basil leaves, torn
  1. Start by boiling the potatoes in salted water until tender – about 15-20 minutes.
  2. Meanwhile, make the dressing. Simply combine the anchovies, olives, garlic, lemon, olive oil and balsamic vinegar in a small bowl.
  3. About 7 minutes before the potatoes are ready, put the eggs in a pan of boiling water and cook until the potatoes are done. Immediately rinse under cold water to prevent the yolk from going grey, although this shouldn’t be an issue after 7 minutes – you should have delectably oozy, soft-boiled eggs. Mmm… Obviously boil for longer if your heart so desires.
  4. 2 minutes after you’ve put the eggs on, put the beans (freshly podded or no) into boiling water. 1 minute after that, add the peas to the same pan. Again, cook until the potatoes are done, then drain. This is multi-tasking at it’s best ­čÖé well… at least I think it is… You want the beans and peas to be tender whilst retaining a bit of bite, so use your common sense here.
  5. Now it is just a matter of assemblage. I layered mine like so: potatoes; tuna; beans and peas; tomatoes; dressing; basil; egg. Whatever floats your boat though – naturally I massacred mine within seconds to make sure there was a coating of that luscious dressing over each and every morsel ­čÖé

I really hope you enjoy this as much as I did!!!

Oh, oh! And I also served the dressing like this:

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With halloumi, wheat berries, courgette and tomato ­čÖé so it’s versatile too! Right on ­čśÇ


Pissaladiere Baked Eggs

2 Jan

I love to eat this, and have made a good few versions of it. This is my favourite.

I call it pissaladi├Ęre because it shares all of the same main components of the famous French dish, although I do add loads of peppers… I suppose it is like a cross between pissaladi├Ęre, pepperonata and huevos rancheros, the only difference with the former being that it is spicy and cooked on the hob.

In any case, it is very flavoursome and I wanted to share it ­čÖé


Serves 2.

  • olive oil
  • 1 onion, sliced
  • 2 peppers (preferably not green),┬áde-seeded┬áand sliced┬álengthways, then halved crossways.
  • 2 garlic cloves, finely chopped
  • 1 handful black olives, quartered
  • 1 tbsp capers, rinsed and drained (optional)
  • 2 anchovies, chopped
  • 1/2 400g tin chopped tomatoes
  • 2 large eggs (0r more if you have 2 casserole dishes or 1 biggun!)
  • 2 sprigs rosemary
  • crusty bread, to serve
  1. Heat the oven to 200°c. Chuck the onion, peppers and garlic into a roasting tin with the olive oil, giving everything a good stir to make sure it is all nicely coated. Sprinkle with a little salt if you like, though you will not need much as the anchovies will provide more later. Roast for 30-40 minutes, stirring occasionally, until the veg is soft and starting to brown at the edges. Remove the tin from the oven and stir in the olives and capers. 
  2. Transfer the mixture to a casserole dish and add the chopped tomatoes. Mix it all┬átogether, then make 2 wells and crack the eggs into them. Scatter the anchovies and rosemary sprigs on top, then bake for around 15 minutes, or until the whites are set and the yolks are how you like them. I like to sprinkle the yolks with a little salt and pepper ­čÖé Serve with crusty bread.┬á



Seaweed is apparently the only vegetarian alternative for anchovies, if you want that slightly fishy flavour, but I reckon you could use soy sauce, umami paste, porcini mushrooms, or even┬áMarmite! Well,┬áVegemite… never tried it myself. All you want is that deep┬ásavouriness.