Mediterranean recipes including gazpacho, Feta cheese salad and spaghetti and clam sauce. |
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The Mediterranean diet is based on olive oil, plenty of fresh fish and seafood, pulses and grains and an abundance of fresh fruit and vegetables. Try some of the following recipes for a great taste of the Mediterranean in your kitchen.
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Gazpacho |
Gazpacho is a refreshing vegetable soup from Andalucia, Southern Spain, which is prepared in a blender and served cold. It is often garnished with chopped onion, cucumber, croutons and occasionally hard-boiled egg.
Ingredients
- 4 oz (115 g) of fresh wholemeal breadcrumbs
- 3 large very ripe tomatoes
- 1 small red pepper
- 1 small green pepper
- ½ cucumber
- ½ onion
- 2 cloves of garlic
- 3 tbsp of olive oil
- 2 tbsp of wine vinegar
- 1 tsp of salt
- ¼ tsp of ground cumin
- ¼ - ½ litre of water
To garnish (optional)
- croutons
- diced cucumber
- finely diced onion
Method
- Immerse the tomatoes in boiling water for 30 seconds, then drain and peel away the skin.
- Chop the tomatoes and place into a blender or food processor.
- Wash and peel the cucumber. Roughly chop and add to the blender.
- Wash the peppers, deseed them and also cut into pieces. Add to the blender.
- Chop the onion and the cloves of garlic. Add to the blender.
- Process the vegetables until a purée is formed.
- Pass through a sieve and return to the blender.
- Add the breadcrumbs.
- With the blender running slowly pour in the olive oil and process for 30 seconds.
- Add the vinegar, salt and cumin.
- Pour in a little water at a time and blend, adding water and blending until the desired consistency is achieved.
- Check the seasoning and add any extra salt or vinegar accordingly.
- Transfer the gazpacho to a container and chill in the refrigerator until required.
- Serve in individual soup bowl and top with any or all of the above garnishes.
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Feta Cheese Salad |
This refreshing and colourful salad has many of the classic ingredients of the Mediterranean. Serve with freshly baked warm crusty bread.
Ingredients (Serves 4)
- 7 oz (200 g) pack of Feta cheese
- 3½ oz (100 g) of lettuce leaves
- 3½ oz (100 g) of pitted black olives
- 10 cherry tomatoes
- ½ small red pepper
- ½ small green pepper
- ½ onion
- handful of freshly chopped basil leaves
- For the dressing
- 3 tbsp of extra virgin olive oil
- 2 tsp of red wine vinegar
- 1 tsp of freshly chopped parsley
- salt and pepper
Method
- Wash the lettuce, drain and roughly chop or shred. Place into a large mixing bowl.
- Chop the peppers into small pieces and finely dice the onion. Add to the lettuce.
- Halve the cherry tomatoes and add to the bowl with the olives.
- Cut the cheese into small chunks and add.
- Mix all of the ingredients together.
- Put all of the ingredients for the dressing into a jar with a screw-top lid.
- Close the jar with the lid and shake until all of the ingredients have blended together.
- Pour over the salad and toss well.
- Serve as a starter, side salad or main meal.
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Spaghetti alle Vognole (Spaghetti with clams) |
This delicious seafood pasta dish can be prepared with fresh clams or mussels if preferred. Serve with a side salad and fresh crusty bread.
Ingredients (Serves 4)
- 2.2 lb (1 kg) of fresh clams or mussels
- 1 lb (455 g) of fresh plum tomatoes
- 3½ fl oz (100 ml) of dry white wine
- 1½ oz (40 g) of butter
- 3 cloves of garlic
- 5 tbsp of olive oil
- 2 tbsp of freshly chopped parsley
- 1 tbsp of freshly chopped oregano
- salt and pepper
- spaghetti for 4 people
Method
- Rinse the fresh clams in cold water and scrub the shells with a brush. Discard any open clams. Leave the clams to soak in cold water for 10 minutes, rinse and drain. Set aside.
- Prepare a bowl of boiling water and add the tomatoes. Leave for 30 seconds then drain and rinse under cold water. Remove the skin from the tomatoes and discard.
- Roughly chop the tomatoes with a sharp knife.
- Bring a large pan of water to the boil (for the spaghetti).
- At the same time heat the olive oil in a large frying pan, peel and finely chop the garlic.
- Add the garlic to the hot oil and fry for 2 minutes over a medium heat, stirring constantly so that the garlic does not burn.
- Add the chopped tomatoes and the white wine and stir all of the ingredients together.
- Carefully add the clams and season with the salt and pepper.
- Cover the pan with a lid and gently steam the clams until they open up. This should take about 3 minutes.
- At the same time, add the spaghetti to the pan of boiling water and cook until al dente (7 - 8 minutes). Drain well.
- Add the chopped oregano to the clam sauce and stir well.
- Add the pasta to the frying pan and mix with the sauce.
- Add the chopped parsley and the butter. Cook for 1 minute, tossing the pasta with the sauce.
- Remove the pan from the heat and serve immediately.
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