Linguine with Tomato Sauce, Black Olives and Feta Cheese

There isn’t a week that goes by at our house that I don’t make a pasta meal of some sort. Tonight it is this delicious vegetarian linguine dish that is based on simple ingredient that make a special mix.

Linguine with Tomato Sauce

Linguine with Tomato Sauce, Black Olives and Feta Cheese

Ingredients (for two):

- 250g linguine pasta

- 1 can tomatoes, peeled and chopped

- 1 small onion, cut into quarters

- 1 tsp butter

- A sprinkle of white sugar

- 1/4 cup water

- 1 tsp tomato paste

- Salt & black pepper

- 2 heaped Tbsp sliced  black olives

- Feta cheese

Linguine with Tomato Sauce

Method

1. Cook the pasta according to packet instruction.

2. Put the tomatoes, onions, butter, sugar, water and tomato paste in a deep pot and bring to boil. Lower the heat and let the sauce simmer and thicken. Near the end, add the salt and black pepper and toss in the black olives.

3. To prepare the pasta, add the linguine to the tomato sauce and give it a thorough mix.

4. To serve, garnish the pasta dishes with feta cheese crumbled on top of the pasta. The feta goes perfectly well with the tomato sauce and the black olives.

Linguine with Tomato Sauce

White Beans with Tomato and Coriander

Do you know the feeling when you  have had enough of meat and want to take a break? Being an ex-vegetarian, I get this feeling often and this month I really do not have the desire neither to eat nor cook meat. That’s not too bad, because I have a lot of recipes that are meatless that are healthy and easy to make.

White Beans

The following recipe is a quick-fix meal that has lots of flavor and nutrients. Its main ingredients are white beans (also known as white kidney beans), tomatoes and fresh coriander. 100g of white beans has 6.7g of protein and 2.8mg of iron, which is not bad at all, so if you have a can of white beans in your kitchen cupboard, you might want to try this recipe for lunch tomorrow.

White Beans with Tomato and Coriander

Ingredients:

- 1 Tbsp of vegetable oil

- 1 small onion, thinly sliced

- 3 garlic cloves, thinly sliced

- A handful of fresh coriander, chopped

- 2 medium tomatoes, roughly chopped

- 1/2 tsp of dried coriander

- 1 can of white beans (380g), washed and drained

- Salt

- 1/2 cup of water

- 1 tsp of tomato paste

White BeansMethod:

1. Heat the oil in a deep sauce pan and fry the onions, garlic and fresh coriander.

2. When the onions turn translucent, add the chopped tomatoes. Season with salt and dried coriander.

3. When the tomatoes start letting out their water, add the beans and give everything a gentle stir.

4. Add the water and the tomato paste and stir well. Bring to boil. Lower the heat to medium and let everything boil for ten minutes.

5. Serve with white rice and garnish with fresh coriander if desired.

White Beans

Guest Post by SABINE

The following beautiful post is by Sabine, a fellow tweep (@babinette) who  graciously provided the post, recipe and photographs! Thank you Sabine for your guest post, I’ve been waiting for several promised posts by other friends, but you were the first to send a post. Thanks!

MY MUSTARD BRINGS ALL THE BOYS TO THE YARD, DAMN RIGHT! by Sabine

If you know me even remotely well, you would know that I have passion for 3 things: Good food, good music, and earrings. But you would also know that I have a bit of an obsession with mustard! I can’t even remember how it started, but all of a sudden I started buying mustard jars everywhere I went, collecting random flavours from foodie markets or far away towns, and at any one point I could have about 10 different mustards in the cupboard. Yes, really! Then one day, I had an idea which seemed very obvious for some, and a total waste of time for others… I decided I would try making mustard at home.

My first batch was a total adventure! My home made mustard turned out to have a much stronger flavour than jars bought at the supermarket, and a much different texture. But what I also discovered is that it’s such an easy process, I couldn’t believe how quick the whole thing was, you should try it too! I have so far used recipes from books and modified them slightly to suit my own taste buds, below are the ones I’ve used during my last experimentation. I ended up with some honey mustard and a bit of herbs mustard. Both turned out to be delicious, though I’ll admit I am especially proud of the herbs flavoured batch.

(The recipes below are from a book called 400 sauces by Catherine Atkinson, Christine France and Maggie Mayhew)

Herbs mustard

Ingredients:

1/2 cup white mustard seeds (they’re actually yellow)

1/4 cup light brown sugar

1 tsp salt

1 tsp pepper

1/2 tsp ground turmeric

2/3 cup distilled malt vinegar (basically clear coloured malt vinegar)

4 tbsp chopped fresh mixed herbs (I used rosemary, sage and lemon thyme)

Herbs Mustard

Method of preparation:

1- Add the mustard seeds, sugar, salt, pepper and turmeric in a blender or food processor and blend for about 1 minute.

2- Gradually add the vinegar to the mixture, blending in between additions. (This is the part that I found to be a little tricky. The original recipe called for 1 cup of vinegar, but I stopped at 2/3 of the way as I thought it was already the right consistency. I think it would’ve also ended up a bit too strong.)

3- Add chopped herbs to the mustard, mix well and let it stand for 10-15 mins until the mustard thickens slightly.

4- Store the mustard in well sealed jars and keep in the fridge.

This goes really well with cheese and ham sandwiches, and delicious in a burger!

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Honey mustard

Ingredients:

1/2 cup mustard seeds

1/2 tbsp ground cinnamon

1/4 tsp ground ginger

2/3 cups white wine vinegar

3 tbsp dark clear honey

Honey Mustard

Method of preparation:

1- Put mustard seeds, cinnamon, ginger and vinegar in a bowl and let it soak overnight. (I’ll admit I did cheat and didn’t let it soak for that long, the result was still good!)

2- The next day, add the mixture to a blender and add the honey gradually while blending until the mustard resembles a stiff paste. If needed, add a little bit of extra vinegar for a looser consistency.

4- Store the mustard in well sealed jars and keep in the fridge.

Please note I found this mustard needs to sit for a few days before you can eat it. Goes really well with steak or a meat pie.

Sfouf

Confetti is back in action! It has been a long time and I have seriously missed cooking, baking and blogging! It is good to be back, and for this occasion I baked one of the most famous Lebanese cakes: sfouf.

I don’t know what sfouf means, but it is a delicious and special dessert. My aunt bakes it very often and when I was last visiting Beirut, I took the recipe from her and have wanted to try it since. It’s an easy recipe and it worked out perfectly fine. Sfouf has a sweet and earthy taste, very nice for breakfast with a cup of cafe au lait.

SfoufIngredients:

- 4 cups flour
– 2 cups sugar
– 1 cup oil
– 2 cups milk
– 1 Tbsp turmeric
– 3 tsp baking powder

- Almonds

Sfouf

Method:

1. Preheat the oven to 325F.

2. Mix all ingredients together except the almonds.

3. Pour the batter in a 20x30cm baking pan. Grease the pan beforehand if necessary. Place half almonds on top in rows.

4. Bake in the oven for 30 minutes.

5. Cool before cutting it in cubes.