This recipe is my adaptation of Squid with Green Olive Tomato Sauce. I used fresh squid, albeit already cleaned by the fishmonger.
Prep time: 5-10 minutes if the squid is already cleaned
Cook time: 15-20 minutes
Rest time: Not much
Serves 2 hearty appetites
Greek Squid with Olives and...
Welcome to the CookingBites Recipe Challenge. The current challenge ingredient is olives and CraigC is our judge. To enter, all you need to do is post a recipe containing olives as a new thread, tag it cookingbites recipe challenge and post a link to it in this thread. The winner becomes the...
A traditional Italian delicious recipe with spaghetti, so simple and tasty to prepare with a few basic ingredients . Simplicity in a dish full of flavour and satisfaction. It’s also the dish that saves you when there is a lunar landscape in the fridge, or when you organize a last-minute dinner...
A great way to use up stale bread - this tray bake is very easy to make. It would work equally well using chicken thighs and/or legs. The bread is a delight because it becomes crispy in some parts juice laden in others and the roasted garlic cloves are lovely to squidge out on the plate. I...
Can anyone suggest or recommend a bottle or dispenser for olive oil please?
Perhaps a nozzle or spout that will fit into an existing bottle?
I thought I might be able to find a decent combination of a bottle of olive oil plus a spout, then refill it when necessary
A classic Salade Niçoise with a colourful twist. I used blue dyed hard-boiled eggs but you don't have to - they really don't taste any different but do provide a talking point!
Ingredients (serves 2, generously)
3-4 shelled hard-boiled eggs
Red cabbage to dye the eggs (optional)
A virtually fat-free potato salad using yoghurt rather than mayo. The sun-dried tomatoes add a kick of tangy flavour, the olives add saltiness and the parsley brightens and freshens the flavour. This salad is best made when the potatoes are still warm.
Ingredients (serves 1 to 2)
I've known the basics of a Mediterranean Diet for ages, but thought I'd get into it more
I have a few recipes in general cookery books, but I've also bought a recipe book (BBC 101 Mediterranean Dishes), and I'm more or less ready to start - but I have a problem
I don't like olives!
I'm not very keen on olives, but now & again I put some in a salad
Presumably a jar of olives (in brine?) will have a fairly long shelf life, even after opening, but do we know how long loose olives bought from a supermarket's deli counter will last?
Since time immemorial, the Greeks have been floating olives on Winter bean soups. The Moroccans prepare a pungent salad by combining them with preserved lemons, and the Italians and the Spanish gobble them down. The Southern Italians prepare Pasta Puttanesca and The French, southern French...