French Beans, Chickpeas and Roasted Red Pepper Salad

Serves 4 (As Side Dish)

Doesn't matter if it's an Italian or Middle Eastern themed dinner party. this salad suits it all! Fantastic with any sort of meat or just on its own. 

Balsamic vinegar is essential for the dressing. Trick is investing in a good bottle of balsamic vinegar. Do not go for the cheapest because there is loads of added sugar in the cheap ones. Check the ingredients and try to stay away from the ones with caramel in them.

INGREDIENTS

200gr French Beans , trimmed

1 Can of Chickpeas, Drained

2 Sweet Pointed Red Peppers or 1 Red Pepper (Deseeded)

For The Dressing

1 Clove of Garlic, Crushed

3 Tablespoons of Extra Virgin Olive Oil

1-2 Tablespoon of Balsamic Vinegar

Salt and Pepper

1)Preheat the oven at 180C. Lighlty grease a roasting tray. Cut the peppers in half lengthwise and spread on the tray skin side up. Roast for about 20 minutes, until they are soft and browned at the top. Peel if necessary and chop into matchsticks.

2) Combine the crush garlic, olive oil and balsamic vinegar in a bowl.Whisk lightly

3) Steam or boil the green beans until al dente. Drain and straight away mix with the dressing while still hot. This way beans absorbs the dressing better.

4) Stir in the roasted red peppers and chickpeas and sprinkle with salt and pepper. Toss and serve!

Aegean Style Baked Stuffed Aubergines

There are a lot of ways of making this Turkish recipe but this one is my absolute favourite. Frying the aubergines as whole makes it less greasy. It is a good idea to pay a visit to Turkish / Middle Eastern food stores where you can find good aubergines.  

This dish is much more delicious the next day and would keep well in the fridge for about 3-4 days. So makes an excellent dinner party starter or vegetarian option as you can prepare well ahead.

 

Serves 4

INGREDIENTS

4 Small / Medium Aubergines

1 Large Onion, Chopped

1 Green Pepper, Deseeded and Chopped

1 Red Pepper, Deseeded and Chopped

2 Large Tomatoes, Peeled and Chopped

1 Tablespoon Tomato Paste

1 Handful Parsley, Chopped Finely

1/2 Lemon, Squeezed

2 Tablespoons Olive Oil

Sunflower Oil, For Deep Frying

Pinch of Sugar

Salt and Pepper

1)Wash and dry the aubergines. With a sharp knife peel them lengthwise in stripes. Cut os the stem only, careful not to chop off the aubergine bit as you need to keep it whole.

2) Heat the sunflower oil in a deep frying pan on a high heat. Make sure it is very hot, test it with a piece of toast bread if necessary to see if it is how enough. Fry the whole aubergines until the skin is browned and they are soft inside. That should take around 8-9 minutes. Put them on some kitchen towel to rest.

3) Meanwhile, heat 2 tablespoons of  olive oil in a saucepan on a meidum heat, add the finely chopped onions, cook for 2 minutes. Add the chopped peppers, cook for 2 minutes more. Stir in the tomato paste, then chopped tomatoes. Season with pinch of sugar, salt and pepper. Cook for 7-8 minutes on a low heat. After taking off the heat add finely chopped parsley and stir.

4)On an ovenproof dish lay the aubergines next to each other. Split open the aubergines lengthwise, you can use a knife of a teaspoon. Stuff the vegetable mixture in the middle. Drizzle the lemon juice over the stuffed aubergines.

5) Add a few tablespoons of water on the baking tary and bake for 20 minutes. Serve hot or cold.

 

IT IS EVEN MORE DELICIOUS THE NEXT DAY AND WOULD KEEP WELL IN THE FRIDGE FOR ABOUT  3-4 DAYS.

Red Lentil and Bulgur Patties

These gorgeous little patties make wonderful party snacks or great ordoeuvre on a Mediterranean meze platter. Not only so light and tasty but also something for everyone as they are suitable for vegans and off course vegetarians! 

INGREDIENTS

1 Cup Dry Red Lentils 

2 Cups of Fine Bulgur Wheat

1 Large Onion, Finely Chopped

3-4 Tablespoons of Olive Oil

1 Tablespoon of Tomato Paste

1 Tablespoon of Red Pepper Paste (Or Hot Pepper Sauce)

Handful of Fresh Parsley, Finely Chopped

Handful of Fresh Dill, Finely Chopped

6-7 Spring Onions, Finely Chopped

1 Teaspoon of Cumin Powder

Salt & Pepper

1)Start with soaking the bulgur with in boiling water. Place the bulgur  in a medium saucepan and pour in enough boiling water to cover it very slightly. Cover with lid and let it rest while you are preparing the other ingredients.

2) Wash and place the red lentils in  another saucepan with 1lt water. Stirring frequently and removing the foam on the top with a wooden spoon, cook on a medium heat for about 20 minutes. Until the lentils look quite mushy and absorb most of the water. Remove from heat.

3) Mix the hot lentils with the bulgur and cover with the lid, let it rest until the mixture is cool enough to touch with hands.

4)Meanwhile heat 3-4 tablespoons of olive oil  and saute 1 finely chopped onion on medium heat. Stir in the tomato and pepper paste. Quickly mix it in the lentil & bulgur mixture.

5) Add the finely chopped herbs, spring onions, cumin powder, salt & pepper to the lentil and  bulgur mixture. Knead with your hands to blend it all together.

5) Take walnut size pieces and shape them into bite size patties.

6) Serve chilled on bed of lettuce and rockets with some lemon wedges.

Manti - Turkish Dumplings Stuffed With Meat

Minced beef stuffed dumplings baked and then boiled, dressed with garlic sauce, drizzled with butter and sprinkled with herbs...Definitely not for faint hearted neither to eat or to cook! So if you are looking for a quick weekday dinner try to look away from this cruelly mouthwatering dish. For those who want a a bit of kneading, rolling, stuffing, baking, it really does worth the pain! You can easily make it vegetarian, just swap meat with a tin of green lentils in water, drained and pureed and a finely chopped onion lightly sauted in olive oil for a few minutes.

Serves 4

INGREDIENTS

For The Dough

3 Cups of Plain Flour

2 Free Range Eggs

1/2 Cup Water

1 Teaspoon Salt

3-4 Lt Boiling Water

1Tablespoon Olive Oil

2 Tablespoons of Tomato Paste

Filling

250 gr Lean Minced Beef

1 Very Finely Chopped Medium Onion

Handful Finely Chopped Parsley

Salt & Pepper

Garlic Sauce

1/2 gr Greek Yoghurt

2 Cloves of Garlic, Crushed

Butter Sauce

4 Tablespoons of Butter

1 Teaspoon Paprika

1 Teaspoon Red Chilli Flakes

1Teaspoon Dried Mint

1)Sift the floor into a large bowl, sprinkle the salt and make a well in the middle. Crack the eggs and start kneading as you add the water gradually. You can add more or less water depending on the consistency of the dough. Remember it should be quite strong like pasta dough. Knead at least for 6-7 minutes, until you get a smooth texture and then cover with cling film and rest for 20 minutes,

2)Prepare the filling, mix the minced beef, chopped onions, parsley, salt and pepper. Use your fingers to get an even mixture.

3) Separate the dough into 4 balls. Pick one and cover the rest with cling film to stop them trying. Rolling skills come handy here! Roll the ball into a round shape. Keep rolling until you get a dough sheet as thin as a knife blade. Work one by one and do the stuffing before you roll the next one.

4)Preheat the oven to 180C.  With a sharp knife, cut the dough in squares of 2 cm X 2cm. Put half teaspoon of the stuffing on each one. Fold them in to the shape you desire, pinching the corners to seal. I like folding opposite corners all together.

5) Lightly oil a baking tray and spread the dumplings. Bake them for about 15 minutes until they are a bit golden.

6) Mean while saute the 2 tablespoons of tomato paste in 1 tablespoon of olive oil. Stirring constantly add  3-4 liters of boiling water.  Boil the pre baked dumplings in tomatoey water for 4-5 minutes.

7) To make the garlic sauce: Whip the Greek yoghurt with crushed garlic and a pinch of salt. 

8) To make the butter sauce: Melt the butter on a medium heat and immediately sprinkle with paprika and red chilli flakes. Take it from the heat. Sprinkle with dried mint.

9) Finally Serve! With a slotted spoon divide the dumplings into pasta bowls. Spread some garlic sauce on the top. Drizzle with butter sauce. Enjoy!