Tomato and Olive Salad

“Super Salads” brings you a simple and easy salad that you can prepare within minutes and that brings a splash of contrasting colours to meals.

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Ingredients

Serves up to 4

250g of cherry or baby plum tomatoes, washed and quartered

90g green olives (when drained), quartered

90g black olives (when drained), quartered

1tsp dried basil (or fresh, washed and chopped)

Salt and pepper to season

Dawn: This is simplicity itself to make!

Andrew: Show us how’s it done.  

Method

  • Put the tomatoes in a medium sized mixing bowl.
  • Add the green and black olives, mixing all three ingredients together.
  • Sprinkle with the basil, adding the salt and pepper; mix again.

Dawn: And it really is that simple! 

Andrew: You may wish to add a squeeze of lemon or lime to the dish and either are optional. 

The Love Food UK Cooking Duo can be found on Twitter so please feel free to follow @Love_Food_UK and this blog at www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network, Foodies100 along with being over on Facebook at www.facebook.com/lovefood.forfoodlovers.

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Apple, Prunes and Sultanas Coleslaw

Splendid Salads equal Super Salads! To be eaten with or without accompanying dishes, salads make a perfect nutritional collection of ingredients for all-year-round consumption.

DSCI3548Dawn: Summer is almost here! And with the sunny, warm and long days ahead, our attention is drawn to thoughts of picnics, walks, playing outdoors and barbeques. 

Andrew: And what better a way to celebrate this season than pulling together some easy to follow and delicious dishes to enjoy underneath Mother Nature’s canopy?!?

Dawn: My sentiments, exactly! Before we trundle headlong into the glorious season that Summer is, I want to add that salads aren’t just for Summer and can be an excellent and filling meal or accompaniment to a main meal throughout the year. 

Andrew: Exactly! So, what are we preparing today to tantalise the taste buds, Dawn? 

Dawn: A very easy, filling and healthy version of coleslaw that I dreamt up. So, without further-ado, I’m crack on. 

Ingredients

Serves 4 persons as a main dish or generously, 8-10 people as an accompaniment

Half a white cabbage, washed, sliced and chopped

1 carrot, washed, peeled and grated

3 eating apples, washed and grated

50g of sultanas

14 dried prunes, chopped or cut into small pieces

300g-400g low fat or fat free natural yoghurt

Salt and pepper to season

Method

  • Put the white cabbage into a large mixing bowl.
  • Gradually add the natural yoghurt and mix these two ingredients well together until you have achieved a consistency and texture you like.

Andrew: No mayonnaise, Dawn?

Dawn: No. I’ve just used a natural yoghurt which gives a very healthy ‘take’ on the traditionally used mayonnaise. So, offering a low fat and healthy version of coleslaw which benefits with extra taste being infused from the apples, prunes and sultanas. 

Andrew: And this substituting natural yoghurt for traditional mayonnaise doesn’t negatively impact the flavours of the dish? 

Dawn: Absolutely not, Andrew. What the natural yoghurt does do is add a similar consistency of texture as mayonnaise while not distracting in flavour from the other ingredients. And is a very low fat and healthy alternative. 

  • Next, add the shredded carrot and apples, sultanas and chopped prunes. Mix all these ingredients together until the ingredients are coated with the yoghurt.
  • Season with salt and pepper as per your personal preference.
  • Serve either as a small standalone meal for up to 4 people or as an accompanying dish to other salads, fish and/or meat dishes.

For more recipes from the Cooking Duo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did we mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab food chat!

 

 

Panzanella

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We have said before that the Southern Italians can make what they have go a long way, and this dish is ideal for using up stale bread and slightly soft tomatoes.

Dawn: Just as we have the kitchen back up and running, here we have a no cook recipe.

Andrew: It is just ideal for the warmer weather, quite filling on its own, but excellent in a large bowl with a barbecue.

Dawn: And the longer you leave it before serving, the more the flavour develops.

Ingredients

Serves 4

100-200g day old bread, unsliced

300-400g tomatoes (any size or variety)

One red onion

2 tsp of capers

A handful of black olives

One tin of anchovies (optional)

1 tbsp red wine vinegar

1/2 tbsp olive oil

Salt and black pepper to season

Method

  • Roughly tear the bread into bite size pieces. No need for ceremony here, as this is a rustic dish where presentation isn’t the key issue.
  • Chop the tomatoes into different sized pieces. We have made this with a large beefsteak variety, some plum and vine tomatoes and a few cherry ones, for variety in colour and texture.
  • Place the bread and tomatoes in a salad bowl and mix well.
  • Add the capers, olives and anchovies to the bowl, then sprinkle on the vinegar and drizzle over the olive oil.
  • Mix well to allow the oil and vinegar to coat everything. They will moisten the bread, as will the juices from the tomatoes.
  • Season well, and serve when ready.

Andrew: There are no limits to this dish. A few cloves of roasted garlic, slices of roasted pepper and courgette can be added too.

Dawn: A few basil leaves, and a crumbly white cheese like feta might add to the colour and flavour too.

Andrew: Fantastic!

For more tips and recipes keep following our blog forfoodlovers.wordpress.com, Facebook and our Twitter feed @Love_Food_UK  for ideas and ways to make your food go further.