Feeling lazy on saturday night so here is a quick recipe to have a fun, tasty meal in minutes! And I’ll have more time for that Articulate game I’ve been promising to the children for two days… Now give me : a round fruit with stone that you can get in several different colours… Ah! and they grow in Nina’s garden!
Black olives (stoned) 500g
1 small glass of olive oil
2 garlic cloves
Tuna in brine- 1 small tin
4 to 5 anchovies in oil
Capers 2 tbsp
Thyme and origan
Put all the ingredients in a blender and whizz to a rough paste. If the mix is too dry, simply add a drop of olive oil. Serve on small slices of toasted baguette.
I also love serving this on a heap of wholemeal spaghetti for a healthy and tasty quick-meal. You can add some bite to the pasta by chopping half a seeded chilli on top.
This warming soup has a lovely hot colour and is packed full with vitamins. Sweet potatoes are a great low GI food so you won’t have hunger pangs for a long time after this! This is a very tangy and spicy “grown -up” soup so you can even serve it at a dinner party but to me this is just the ideal quick and healthy family fare that you want on a cold evening.
1 seeded red pepper
Half a red chilli
2 medium sweet potatoes
1 litre of vegetable stock (2 cubes of Maggi)
1 Tbsp of ground cumin and some cinnamon
Pinch of sea salt
Put everything in a deep pan and bring to the boil. Cook until soft, adding water if necessary. Blitz until smooth. It will be thick and creamy but not too dense.
Serve with a twist of pepper mill and a pinch of cinnamon in each plate.
Celery and Stilton soup
1 large celery
1 large onion
1spoonful of olive oil
Coriander and parsley
1 litre of stock (Maggi cubes are fine!)
A chunk of stilton left over from Christmas
(the older and smellier the better)
A little cream or Crème fraîche
I adore Stilton and puts it on par with Roquefort, which for a French food lover is some affirmation! But there always seems to be a little bit too much of it left after Christmas so this is a great recipe to use the leftovers.
Slice the onion and celery, using the leaves as well as the stems. Fry the onion in a skillet with a spoonful of olive oil until soft and golden. Add the celery and stock.
Let it simmer on low heat for a good half-hour then throw in the Stilton in small chunks, add a little cream and serve when melted.