Provencal olive and tomato with new potatoes and green beans

Serves 2

Ingredients: Tin plum tomatoes, olive oil, green beans, kalamata olives, new potatoes, dried Italian herbs, rock salt, garlic,

Preparation:
Boil some new potatoes and set aside once cooked.

Chop and slice a medium onion and a couple of cloves of garlic and fry in some olive oil to soften for 5-7 minutes. Then add some pitted olives and stir in a tin of plum tomatoes with a little rock salt with some Italian dried herbs and cook for further 10 minutes.

Finally, take the cooked new potatoes and stir through with the tomato sauce.

Serve with cooked green beans

 

 

 

Salad Nicoise Dressing

Serves plenty and will keep for a few days.

Ingredients: 1small garlic clove, 3 tbsp olive oil, 1 tbsp cider vinegar, 1 tsp Dijon mustard, a pinch of sugar, ground pepper and sea salt

Preparation: In a jar combine all the ingredients and give a good shake until emulsified. drizzle on salad and keep in the fridge for a few days.

Pancakes with Spinach & Mushrooms

Once you have learnt how to make pancakes, then it is a case of deciding what sort of filling you want. I have a savoury slant rather than sweet, so this recipe is ideal for a lunch or light dinner with a salad.

Ingredient: (pancakes) 2 eggs, 100ml of Milk, 70g of plain flour, Filling ( 250g of mushrooms, frozen spinach, onion and grated Emmental cheese)

Start by making the pancake batter. Whisk two eggs, with the milk and the flour until smooth.

For the filling, finely chop half an onion and fry until very soft. At the same time, slice the mushrooms and cook in a microwave for three minutes in a bowl with a little water. Using the microwave avoids the need to fry the mushrooms in oil.

Add the mushrooms to the onions and stir. Next, cook a few frozen spinach balls (around 8) in the microwave and add to the mushrooms. Optional, stir in a spoon of cream if you have it or you could add a small knob of butter instead.

The batter mix will make six pancakes. So pour in a little of the batter into a small frying pan and swirl, so it goes to the outside edge. Allow a minute for the bottom to cook and when ready, flip using a spatula or be brave and toss it.

Once you have cooked the six pancakes, add the filling and roll each one up and place in a small baking tin. Once you have repeated this for the remaining batter and filling, grate some Emmental over the top and place under a hot grill until melted.

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