Muffins with chorizo and olives

Tags

apero, chorizo, lunch, muffins, olives

These are so quick and easy to make. Perfect for apéro or kids lunchboxes, even breakfast.

makes 18 mini muffins

Ingredients:

200g / 8oz strong chorizo, diced into small pieces
80g / 3oz green and/or black olives, pitted and cut into pieces
2 eggs
225g / 8oz flour
1 teaspoon baking powder
125g / 1/2 cup plain Greek yoghurt
1 heaped tablespoon strong Dijon mustard
1 tablespoon dried oregano
50ml / 1/4 cup milk
80ml / 1/3 cup olive oil
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 190C / 380F
Line 18 mini muffin trays with paper muffin cases (I used a silicone muffin tray)
Mix the flour, baking powder and oregano in a large bowl
Make a well in the center and add the yoghurt, oil, milk, eggs and mustard
Mix well with a fork
Add the olives and chorizo
Add salt and pepper
Fill muffin cases two-thirds full and bake for 20 minutes until risen, firm to the touch and a skewer inserted in the middle comes out clean
Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely
Enjoy!

Quiche with artichokes, feta and mushrooms

Tags

artichoke, feta, mushrooms, olives, quiche, savoury tart, tart

As most of my regular followers know by now, I love a good quiche or savoury tart. So, I am always experimenting with different flavour combinations. Sometimes, it is simply because I open the fridge and pull out all that needs to be eaten then try and come up with dishes to use them in. Pasta is always an easy option but it can be heavy and I am desperately trying to lose a few pounds that crept on during the holidays, so salads and tarts are a good option. Although I usually cannot stop at just one piece of quiche – but then, who can? This was one of those times that I had mushrooms that needed eating, feta, eggs, cream, spicy olives, an open jar of artichokes – all the ingredients needed. The result was absolutely delicious, a very Mediterranean tasting quiche that was perfect on a gloomy, cold, day to take me away to Greece, Cyprus, Sicily or somewhere similar.

Serves 4
Ingredients:

1 pâte brisée / shortcrust pastry
200g / 8oz mixed mushrooms (button, crema, chanterelles, morilles)
3 eggs
100g / 1/3 cup thick greek yoghurt
100g / 4oz feta, crumbled or cut into pieces
200ml / 3/4 cup thick cream
200g / 8oz marinated artichokes (from a jar)
2 tablespoons olives, pitted and cut into pieces
1 tablespoon Herbs de Provence
Pinch of curry powder
Olive oil
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Place the pastry in a quiche or tart pan and set aside
Drain the artichokes and cut into pieces
Clean and cut the mushrooms into small pieces
Heat about 1/2 tablespoon oil in a sauté pan and cook the mushrooms for a few minutes
Whisk the eggs with the cream and the greek yoghurt
Add the curry powder and salt and pepper
Arrange the artichokes, the olives and the mushrooms evenly on the pastry base
Pour the cream and egg mixture gently over
Sprinkle on the crumbled feta pieces
Sprinkle the herbs evenly over the top
Bake for about 40 minutes
Enjoy!

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Baked Fish with lemon and olives

Tags

capers, cod, fish, lemons, olives, sea-bass

This is one of my go-to fish recipes. It is so quick and easy yet tastes just like something you might be served in a nice restaurant.

Serves 4

Ingredients:

4 skinless white-fleshed fish fillets (sea-bass or cod), about 225g / 8oz each
Olive oil
1 lemon, preferably organic
2 tablespoons capers
Kalamata olives, pitted – about 20
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 200C / 400F
Pat the fish dry and place in a single layer in a shallow oven proof dish
Brush with some olive oil
Sprinkle with the capers
Chop the olives into small pieces and distribute evenly on the fish
Add salt and pepper
Cut the lemon into thin slices and place a few on each fillet
Bake until the fish is just opaque about 10 to 15 minutes (depends on thickness of the fillet)
Drizzle with some olive oil and serve
Enjoy!