Black Olive Tapenade

This olive spread is from provence, it's lovely as an appetiser or light lunch. Also works great on a platter, be creative and impress your guests with this tapenade paired with some other Mediterranean delights! 

Makes around 1 ½ cups

Ingredients:
1 can Black Olives (Pitted), drained
2 tbsp Extra Virgin Olive Oil
2. tbsp Capers, drained
2 Cloves Of Garlic, peeled
2 Anchovies
¼ tsp Black Pepper

Method:
1. Combine all of the ingredients in a food processor or blender.
2. Process until finely chopped.

Serve spread onto crackers or French bread and relish the intense flavour of this easy paste!

Quick 'n' easy Med-Style sandwich

Ingredients:
Ciabatta Loaf
4tsp Pesto
200g jar Marinated Peppers
200g jar Marinated Aubergines
4 Handfuls of Rocket
250g Mozzarella, Drained and Sliced

Method:
1. Cut the ciabatta horizontally and spread pesto on each half.
2. Cover one half with the peppers and aubergines.
3. Arrange the mozzerella and pepper on top.
4. Top woth other half of loaf and chill for 10 minutes to make it easier to slice.
5. Slice into 4 smaller sandwiches and enjoy served with a bed of dressed rocket salad!

Spanish Ratatouille

Ingredients:

2 tbsp Olive Oil

1 Medium Aubergine, halved and sliced.

1 onion, peeled and copped roughly

1 Red Pepper, de-seeded and chopped roughly

2 courgettes, cut into wedges

A can of chopped Tomatoes

3 Teaspoons of fresh Oregano

2 cloves Garlic, peeled and chopped

3 large potatoes, unpeeled and roughly sliced

Salt

Pepper

Method:

1. Set the oven to gas mark six/200c.

2. Put a roatung tin in the oven to heat up.

3. Add the oil then toss in the aubergine and courgettes then roast for 10 minutes.

4. Put the tinned tomatoes, oregano and garlic in a small pan and simmer for 10 minutes on medium heat.

5. Put the slices of potato in with the roasting vegetables, and spoon in the tomato sauce.

6. Cover the tin with foil.

7. Bake for half an hour, then take of the foil and bake for another 20 minutes, until the vegetables are soft and tender.

8. Leave for 5 minutes before serving.

Chicken and Broccoli Pasta

Ingredients:

1 lb Bow-Tie Pasta

3 Cups of Broccoli Florets

4 halves of Chicken Breast, cut into strips

1 cup Sun-Dried Tomatoes

1 1/2 Grated Cheese

Method:

1. Cook pasta adding broccoli in last 3 minutes of cooking time.

2. Toss the pasta and broccoli with remaining ingredients.

3. Season and serve. (serves 4-6)

Olives Around the Mediterranean

Ingredients:1 can of pitted Californian ripe olives, drained Seasonings (see below)


Method: Mix the olives with your favourite Mediterranean seasoning and refrigerate for 2 hours.


Seasonings:Greek: 2 Tbsp. Extra Virgin Olive Oil, 1 Tbsp. fresh lemon juice and Red Wine Vinegar and 1 Tsp. dried oregano leaves.Italian: 2 Tbsp. Extra Virgin Olive Oil, 1 clove of garlic, minced, 1/2 Tsp. dried basil leaves and 1/4 Tsp. crushed red pepper.Spanish: 2 Tbsp. Extra Virgin Olive Oil, 1 Tbsp. Red Wine Vinegar, 1 clove of garlic, minced, 2 Tsp. finely chopped chives and 1/4 Tsp. ground red pepper and  paprikaFrench: 2 Tbsp. Extra Virgin Olive Oil, 1 clove of garlic