Homemade taboulé

A light easy summer meal!

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 8
Level: Easy
Cost: cheap

Equipment: oven dish, large salad bowl,

Ingredients:
– 4 cups of semola
– 4 tomatoes
– 1 cucumber
– 1 pepper
– fresh mint
– 2 lemons
– olive oil
– 600g chicken fillet (Chicken is optional if you want it as a starter or side dish)

Prepare the chicken: cut it in small pieces and put it in an oven dish with lemon juice and a tbsp of olive oil. Let marinate and cook in the oven for 10-15 minutes. When it is ready put it in a cold dish and let cool down in the fridge.

Prepare the semola: put equal volume of semola and boiling water in a large bowl, with a pinch of salt. Cover and leave to rest.
Peel and cut the cucumber. Remove the seeds of the pepper and the tomatoes and cut them.
Wash and cut the mint very finely.

Add the vegetables and the mint in the semola. Add olive oil and lemon juice. Mix well. Add the chicken, mix. Leave in the fridge until you serve it.

Tip: you can keep some whole mint leaves to decorate.

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Sun dried tomatoes, feta, bacon and olive cake

In my article Courgettes and goat cheese cake, I gave the basic recipe for cakes and some ideas of different things you can add to the basic batter. I wanted to try a new one and made this sun-dried tomatoes, feta, bacon and olive cake. It was absolutely delicious.
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Preparation: 20 minutes
Cooking: 45 minutes
Servings: 4-6
Level: Easy

Equipment: large bowl, measuring glass, cake tin, oven

Ingredients:
– 150 g flour
– 125 mL milk
– 100 g grated emmental
– 3 eggs
– 1 sachet of baking powder
– 80 mL olive oil
– sun-dried tomatoes
– black olives
– diced bacon (lardons)
– 50 g feta
– salt, pepper, oregano

Cook the dices of bacon in a pan and reserve.
In a large bowl, mix the flour, baking powder and eggs. Add milk and oil. Mix until it is homogeneous.
Then add the emmental, tomatoes, feta, olives and bacon. Add salt, pepper, herbs.
Pour in the tin and cook in the oven at 180° for 45 minutes.
Let it cool down before eating.

Can be eaten cold or hot. Can be kept in the fridge several days.
Nice with a salad.

Leek and ham risotto

Well, risotto is an ambitious name for this super fast rice dish. But very good!

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 1
Level: Easy
Equipment: pot, pan

Ingredients:
– 80 g rice
– leek (white), chopped
– ham or diced bacon (60g)
– a tbsp of crème fraîche
– pepper

Cook rice in salted boiling water.
Cook the leeks in an oiled pan. (and the bacon if you are using bacon)
When cooked add bacon or ham, crème fraîche (don’t let it on the stove, it turns bad)
Add the drained rice, mix, add pepper and enjoy!

Chili sin carne (vegetarian chili)

Very nice for dinner: not too heavy, very good, very easy and fast to prepare.

Preparation: 10 minutes20140421_201745
Cooking: 10 minutes
Servings: 3
Level: Easy
Equipment: pot, pan

Ingredients:
– 250 g rice
– a can of kidney beans
– a can of sweetcorn
– chili powder
– tomato puree
– 6 tomatoes (or canned chopped tomatoes)
– a tbsp of olive oil

Start by peeling the tomatoes (if you are using fresh tomatoes, which is always better!): plunge them 30 sec in boiling water and then the skin is really easy to remove.
Then remove the liquid to keep only the pulp. Chop and put in an oiled pan. Let cook 5 minutes.
Cook the rice in salted boiling water.
Add the corn, beans, chili and tomato puree in the pan, mix.
When rice is cooked, drain, add in the pan, mix.

Enjoy!

 

Optional: you can add onion

Idea: I haven’t tried but maybe it is nice also with tuna

Healthy Veg Quinoa Salad

Here is an idea of super healthy and delicious salad. I made it yesterday for lunch and it was very good and filling!

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 1
Level: Easy
Equipment: pot

Ingredients:
– 40 g quinoa
– cherry tomatoes
– 1 avocado
– 40 g of sun-dried tomatoes
– 100 g tofu
– salad
– baslamic vinegar, olive oil
– salt, pepper, mixed herb

Cut the tofu in cubes and let it marinate with a tbsp ob balsamic vinegar and mixed herbs.
Cook the quinoa.
Cut the cherry tomatoes in halves and the avocado in cubes.
When cooked, let the quinoa cool down.
Then mix everything, season and enjoy!

Salmon and Brocoli Quiche

An other nice quiche that I make when I have salmon left-overs.

Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap

Equipment: oven, tart tin, large bowl, pan

Ingredients:
– a roll of shortcrust pastry (ready or make it yourself)
– 5 eggs
– brocoli
– salmon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental

Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the brocoli in water or in a steamer. Cook the salmon in the oven for 15 minutes.
In a large bowl, mix the eggs, the cream and the cheese.
Spread the salmon and brocoli trees on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.

Enjoy with a salad
Nice for a buffet or for your lunchbox

Quiche Lorraine

My mother’s recipe for the “Quiche Lorraine” (French quiche with diced bacon). Very simple!

Preparation: 5 minutes
Cooking: 30 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap

Equipment: oven, tart tin, large bowl, frying pan

Ingredients:
– a roll of shortcrust pastry (ready or make it yourself) or puffy pastry
– 5 eggs
– 200 g diced bacon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental

Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the diced bacon on the hob.
In a large bowl, mix the eggs, the cream and the cheese. Season.
Spread the bacon on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.

Enjoy with a salad
Nice for a buffet or for your lunchbox