Tag Archives: olives

Refreshing watermelon salad with cucumber and green olives

Watermelon salad cucumber green olives

Watermelons are a perfect treat in the summer – sweet, juicy, and if you keep it in the fridge it’s always a great cool snack to feast on. And here comes the best part: You can not only use it for sweet dishes and deserts, but also for a crisp and tangy salad! The only rule you have to follow with this is that you use a rather sourly dressing to balance the sweetness of the watermelon, so go for a dressing that uses a bit more vinegar, lemon or lime juice as you would normally go for. I used balsamic vinegar for this salad, which is always a great combination with olives and makes a nice balance for the sweet fruit. To make the dressing even a bit more savoury, I added a few drops of Worcester sauce, though you can leave this out if you don’t have some in your pantry. Or be a little adventurous and us a little Tabasco instead – simply try what you like best! Continue reading

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Polenta slices with tomato sauce and fresh vegetables

Polenta slices with tomatoes courgette

You may know polenta mainly as a creamy, hot side dish served with italian food, but polenta is much more versatile than that. It gets quite firm when it cools down, so you can easily cut it in shapes and use it as a gluten-free base for hearty slices, veggie burgers and the like. This recipe uses this quality of polenta to make hearty, pizza-like slices that you can eather serve hot or cold. They are perfect for taking to uni or work with you, and you can use whatever vegetable you have at hand for the topping. Continue reading

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Creamy vegetable ragout with pasta

Vegetable Ragout

We all love pasta, but always just serving it with the causual tomatoe sauce or pesto sometimes isn’t enough – I like to enjoy my pasta with much more vegetables than in those sauces. So I once thought ‘Why not try a vegetable ragout?’ So this is what came out of it 😉 Continue reading

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Italian salad with wild rocket

Italien wild rocket basil salad

You need:

  • 30g wild rocket
  • 1-2 tomatoes
  • 60g mozzarella
  • some leaves of fresh basil
  • a few green olives
  • 2 tablespoons of balsamic vinegar
  • 1 teaspon of lemon juice
  • 1 tablespoon of olive oil
  • a pinch of sugar
  • salt
  • pepper

Wash the wild rocket and cut the tomatoes and mozzarella in cubes. Prepare a dressing from the oil, vinegar, lemon juice, sugar and the spices. Arrange the wild rocket, basil, tomatoes and mozzarella on a plate and sprinkle the dressing over it. Top with the olives. Serve with some fresh ciabatta or other bread.

Note: If you don’t have mozzarella in the fridge, try to use another cheese. Feta, brie or camenbert work great as well!

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Mediterranean pasta with Feta

Mediterrean Pasta with Feta

You need:

  • 100g pasta
  • 1 courgette
  • 2 baby aubergines
  • 2 tomatoes
  • 2 tablespoons of lemon juice
  • 1 tablespoon of sliced green olives
  • 60g Feta
  • herb de Provence
  • olive oil
  • salt
  • pepper

Cook the pasta in about 1l of salted water.. Wash the vegetables and chop the courgette and aubergines in slices and the tomatoes and Feta in cubes. Heat some olive oil in a big pan and roast the courgette gently with a pinch of salt and herb de Provence. After a few minutes, deglaze with the lemon juice and add the aubergines. Gently roast the vegetables until they are done and season with salt and pepper. When the pasta is done as well, drain it and add it to the vegetables. Finally mix the tomatoes, feta and olives and fry the dish for 2-3 minutes. Season to taste with herb de Provence, salt and lemon juice.

Note: This dish serves two persons, but  you can also easily keep half of it in the fridge for a couple of days.

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Couscous-salad with roasted vegetables

Couscous Salad with roasted vegetables and pitta bread

You need:

  • 80g couscous
  • 50g Feta
  • 100ml water
  • 1 small courgette
  • 2 baby aubergines
  • 1 shallot
  • 1 tomato
  • 2 tablespoons of lemon juice
  • 2 tablespoons of balsamic vinegar
  • some olives
  • olive oil
  • rosemary
  • thyme
  • salt
  • pepper

Mix the couscous in a bowl with some salt and herbs, then add the water and let the couscous soak. Add a little more water if needed. In the meantime, cut the courgette and the aubergines in slices and the shallot it cubes. Heat some olive oil in a pan, and roast the courgette with some salt and herbs for a few minutes before adding the aubergines and the shallot. Stir the vegetables well, and fry them until they get a little brown. Now chop the Feta and tomato in cubes and cut big olives in half. Deglaze the roasted vegetables with the lemon juice and the balsamic vinegar and take the pan from the hot plate. Let it cool down for a few minutes, then mix the vegetables little by little with the couscous. Finally add the Feta, tomato and olives. Season to taste with sat and pepper.If the salad is to “dry”, add a little more olive oil. Serve with fresh bread.

Note: This recipe serves two persons, but you can also keep it in the fridge over night and enjoy the rest for lunch at uni!

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Pan-fried mediterranean vegetables with potatoes

pan-fried vegetables with potatoes

You need:

  • 1 big potatoe
  • 1 small courgette
  • 1 red pepper
  • 1 shallot
  • some green olives
  • olive oil
  • thyme
  • rosemary
  • garlic
  • salt
  • pepper
  • fresh basil

Chop the shallot and the potatoe in cubes, the courgette in slices and the pepper in bite-sized pieces. Heat the olive oil in a pan and roast the potatoe-cubes with some salt and pepper for about 10-15 minutes. Then add the chopped shallot and the courgette and fry it for another 5 minutes before adding the red pepper. Season to taste with rosemary, thyme, salt and pepper. Finally add some green olives and fresh basil. Serve with a splash of cottage cheese or some fresh bread. Bon Appétit!

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