As you can guess from the name, this recipe should contain anchovies. I’ve included my favourite olives a la grecque instead as I did in the recipe for puttanesca sauce. This makes a gutsy and substantial snack. They would also work as a crouton placed on the top of a bowl of (vegetarian) french onion soup as well.
1/2 red onion, finely chopped
1 small tin chopped tomatoes (drain off most of the juice)
4 olives a al grecque, finely chopped
2 sundried tomatoes, finely chopped
1 small clove garlic, minced
1 tbsp parsley or basil, chopped
1 tbsp olive oil
15cm baguette, sliced into 6 rounds
Mix the onion, tomatoes, olives, sundried tomatoes, garlic, parsley and olive oil together in a bowl.
Season with salt and pepper.
Toast the bread slices on one side under a grill.
When the bread is browned, spread the tomato mixture over the non-toasted side, making sure you take the mixture right to the edge of the bread.
Put under the grill again.
When you can smell the mixture cooking, it’s ready.
I’m a little late to the party with this quick recipe, because these were rocking the veg*n world about 12 months ago. However, with commercial varieties appearing in some shops, I thought it might be worth putting this recipe up.
For a snack for two people, you will need about half a packet of curly kale, 1 tsp of oil and some salt or other seasonings.
Pre-heat the oven to 180-190C.
Wash and dry the kale, and get rid of any big bits of stalk.
Toss the kale in the oil until each leaf has a coating.
Arrange the kale into one layer on a roasting pan.
Put in the oven for about 10 minutes.
After that time it should beginning to brown around the edges.
Remove from the oven but leave the oven on.
Sprinkle the kale with salt or seasonings and serve immediately.
The reason you leave the oven on, is after eating one batch, you’re going to want another straight away!
I’ve given temperature and timings, but this is very dependent on how your oven functions. Don’t worry if the first batch isn’t perfect. It’ll still taste good.
And a quick note for those doing Slimming World – use FryLight and this would be syn free!
This is a bit of a late night, back from the pub snack. It was inspired by a Nigel Slater recipe, so that makes it a bit more respectable! However, I’m not going to give precise measurements to keep in with the unrespectable aspects of this recipe.
Sweet chilli sauce
Spring onion, chopped
Crisp lettuce, shredded
Put the noodles on to boil. While they’re cooking head a little oil in a small frying pan over a medium heat. Add the tofu and heat through. Add 2-3 tablespoons of sweet chilli sauce and about a tablespoon of soy sauce. When the sauce starts to bubble stir in the spring onion and a handful of the lettuce. Once the noodles have cooked, drain them and put in a serving bowl. Pour the sauce over them and garnish with the chopped coriander.
Serves 1 as a late supper, or snack at any time