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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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.

How to Make Potato Salad

DSCI1468 Another in our “Essentials” series of how to cook, make, bake, boil – and ultimately, eat!

Ingredients

Serves 4-6

450g of potatoes (any can be used)

3 tbsp of no fat natural yoghurt

3 spring onions, trimmed, washed and chopped

Salt and pepper to season

Method

  • Peel or scrape the potatoes, rinse and place in a saucepan making sure they are covered in water. Bring to the boil and continue to boil until a fork goes all the way into a potato when stuck in. They are then cooked.

Dawn: I’ve used new potatoes here but you can use any kind, whatever you have in or are on offer when you shop. I’ve cut them into small cubes and you can do this with any potato of your choice. 

Andrew: Yes, and I noticed how expensive a small pot of potato salad is when I was last shopping: this recipe gives you a large bowl full for very little money. 

Dawn: That’s right and we are very aware of how all our food budgets need to work even harder to make sure we are able to eat. It’s what this blog is all about – easy recipes, great food and excellent value for money. 

  • Drain the water away and set aside the potatoes to allow them to cool.
  • When the potatoes are cool, cut them into quarters so that they are roughly about 2cm squared each. Place in a bowl or airtight container, if not intending to eat immediately.
  • Add the natural yoghurt and chopped spring onions. Mix together so that the potatoes are covered in the natural yoghurt and spring onions. Season with salt and pepper, mix again.

Dawn: And it is really this simple to make your very own potato salad – great for a side dish at home or to add to a picnic. 

Andrew: We’ll be bringing you more recipes in our “Essentials” section which are designed to help you get the most out of your cooking, your kitchen cupboards – and your money!

To discover more from the Cooking Duo’s “Essentials” section, follow this blog and the Twitter account @Love_Food_UK