Category: uncategorized

Ingredients

long ciabatta loaf, sliced in half lengthways
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
2 big handfuls of rocket
8 roasted artichoke hearts from a jar, quartered
250g roasted red peppers from a jar
8 slices prosciutto
handful of basil
125g ball mozzarella, cut into slices
1/2 red onion, very finely sliced

Method

Slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.

Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.

Put the olive oil, balsamic vinegar and mustard in a bowl, then whisk them together with a fork.

Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.

Arrange the rest of the ingredients in layers. Start with a large handful of rocket, then a few artichoke hearts. Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.

Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.

Press down on the sandwich to squash all the layers together.

Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.

Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans.

Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.

Ingredients

500g baby new potatoes
2 onions, sliced
2 red peppers, deseeded and cut into strips
200g cooking chorizo, sliced
4 eggs

Method

Steam the potatoes for 15-20 mins or until cooked.

Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.

Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.

Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

Ingredients

250g sirloin or flank steak, trimmed, cut into 1/2-inch cubes
250g mushrooms, sliced
4 medium beets (about 500g), peeled and shredded
2 medium potatoes (about 200g), peeled and cubed
1 1/2 cups shredded cabbage
1 cup shredded carrots
1 cup finely chopped onion
1 cup finely chopped celery
120ml red wine
1.5l beef broth
250ml tomato sauce
chopped fresh dill (to taste)
1/2 cup sour cream (to serve)

Preparation

Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.

Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.

Add the remaining 1 teaspoon oil to the pot. Add potatoes, beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth and tomato sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.

Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.