I secretly like those tubs in the supermarket with olives, some herbs and garlic, some feta and a drizzle of oil. Unfortunately, those olives are of varying quality, and the oil they use is never very nice. So one day I decided to make something similar myself. I bought some nice olives and good feta cheese, took the bottle of special and extra tasty extra virgin olive oil out of the cupboard, foraged some thyme from my garden and finished it with some thinly sliced raw garlic, a sprinkle of red chilli flakes and a little salt. I mixed everything together and left it for a few hours before serving. Delicious!
Tag Archive for Herbs
I’m a bit on a pasta-spree, so here is another delicious and simple pasta recipe.
Spaghetti all’amatriciana (serves 2)
From nrc.next koken
2 tbsp olive oil
75 g pancetta, diced
2 cloves of garlic, sliced
1/2 – 1 tsp dried chilli flakes
1 can peeled tomatoes
200 g spaghetti
some flat-leaf parsley, chopped
Heat the olive oil in a heavy pan on medium-high heat. Add the pancetta and fry until it releases its fat and turns golden. Add the garlic and chilli flakes, fry all stirring for another minute. Turn up the heat, add the tomatoes and mash them with a fork. Leave to bubble for a bit, then turn down the heat. Leave to bubble gently while cooking the pasta.
Cook the pasta according to the instructions on the packet, or by your own preferred method.
Add the pasta to the sauce and mix well. Add the parsley and cook for another 20 seconds. Check for seasoning. Serve with the parmesan and a grater on the table.
Another salad turned into a pasta meal. I used casarecce as pasta (a kind of stretched out wokkel), but you can choose a different shape if you can’t find these.
Pasta Caprese (serves 2)
200 g pasta
25 g pine nuts
some basil leafs
250 g cherry tomatoes
1 ball buffalo mozzarella
75 g rucola
Cook the pasta in a large pan of generously salted boiling water until cooked to your liking.
Roast the pine nuts. Cut the cherry tomatoes in half. Slice (or tear) the buffalo mozzarella in cubes.
Mix the pasta with some olive oil. Add the rucola and cherry tomatoes and divide over plates. Sprinkle with the pine nuts, torn up basil leafs and mozzarella. Finish with a drizzle of olive oil if you like.
Note: to make this dish truly vegetarian, make sure you choose a mozzarella that is suitable for vegetarians.
A lovely mellow cucumber salad.
Concombre à la crème (serves 4)
Adapted from Rick Stein’s French Odyssey
1 cucumber, peeled and thinly sliced
2 tsp dill, chopped
2 tbsp cream
Mix the cucumber with a large pinch of salt in a colander, and leave to drain for 10 minutes. Mix with the dill and cream, and season to taste with pepper.
The biggest pest at the moment are the numerous blackbirds that live in the neighbourhood. They rummage around in the ground when looking for food, also when there are seedlings there, or where something has been sown. I’ve put sticks in the ground around vulnerable stuff (also helps against cats), but a few things perished. I hope the rest will survive.