This onion tart is based on the French Pissaladière tart from Nice that is made with pizza dough. It’s delicious for dinner with a crispy green salad. You can put more or less of the onion mixture on depending on your taste. The Niçoise like a lot of onion, I like it both ways…btw if you press on pizza dough it will take you straight through to the recipe.
Moqueca is a super easy traditional Brazilian fish stew which is creamy and tangy all at once because it has the brilliant combo of lime juice, coconut milk and chilli. It will warm your cockles even on an autumn evening and take you to somewhere a little bit more exotic if you are not there already. You can also use fresh squid, sea bream, haddock, clams, mussels, scallops, crab or whatever is available or whatever you fancy in it. It’s up to you. Its really delicious with basmati rice or crusty bread if you are not low carbing it. Perfect for a dinner party or just a dinner for two.
Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!
So called because the crumbled egg yolk on top looks like mimosa flowers. This classic French asparagus salad has been made since the twelfth century and was often knocked up for King George VI. It is really low carb unless you serve it on bruschetta, which is a combo I love because it’s the crunchiness with the softness of the asparagus and the egg that goes so well. This is great as a light meal or as a starter. And it’s asparagus season now, hurrah!
2 bunches of asparagus
Zest of one lemon
2 hard boiled eggs grated or finely chopped
A small sprig of parsley finely chopped
½ a small red onion very finely chopped
1 tablespoon finely chopped capers
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
Salt and pepper to taste
½ teaspoon of Dijon mustard
1 teaspoon maple syrup
I always had this as a child, my parents lived in Paris when they were young, and came back with lots of recipes, so french food is comfort food to me. This is very nice with just crusty bread, or as a side dish to a risotto or pizzetta.
300g approx. of large-ish tomatoes
1 small red onion, very finely chopped
Small bunch of basil, finely chopped
Small bunch of parsley, finely chopped
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon sherry or white wine vinegar
1-2 tablespoon maple syrup
1 crushed clove of garlic (optional)
Salt and pepper to taste