Tag Archives: health

Delicious Black Olive Tapenade Recipe


Black Olive Tapenade

Olives are a rich source of Vitamin E.  Since table olives are processed, they are also high in sodium. 

Black olive tapenade is a classic Provencal spread from France!  It’s typically made from a combination of the following ingredients and anchovies,(Source Meta AI) which I have omitted:-

Ingredients

1 cup pitted black olives (kalamata or Nicoise)

8 to 10 cloves garlic cloves

1 cup chopped fresh parsley

2 tbsp. capers

2 tbsp. lemon juice

2 tbsp. olive oil or as required

Salt to taste

Ground black pepper to taste

Add all ingredients, except salt and pepper, to a grinder and grind to a paste, either chunky or smooth, as per your taste.  Season with salt and pepper.  Bear in mind that olives and capers already have salt in them, so use salt sparingly after tasting.

Serve on crackers, pita chips, toast or chips, as a dip with vegetables, bread sticks, bread or in sandwiches.  Have it with khubous, pita bread or chapati for breakfast or as a snack.

Here are some popular serving suggestions from Meta AI, for your homemade black olive tapenade:

Appetizers and Snacks

1. *Crostini*: Spread tapenade on toasted bread, top with cherry tomatoes or goat cheese.

2. *Veggie sticks*: Serve with carrot, celery, or cucumber sticks.

3. *Crackers*: Pair with crackers, such as water crackers or wheat thins.

Sandwiches and Wraps

1. *Panini*: Spread tapenade on one of the bread slices before adding other ingredients.

2. *Tapenade and cheese*: Combine with cheese, lettuce, and tomato for a simple yet flavorful sandwich.

3. *Wraps*: Add tapenade to your favorite wrap fillings.

Entrees and Sides

1. *Grilled meats*: Serve tapenade as a condiment for grilled meats, such as steak or chicken.

2. *Roasted vegetables*: Drizzle tapenade over roasted vegetables, like Brussels sprouts or sweet potatoes.

3. *Pasta*: Toss tapenade with pasta, cherry tomatoes, and basil for a quick and easy dinner.

Other Ideas

1. *Dip for fries*: Use tapenade as a dip for French fries.

2. *Stuffed mushrooms*: Fill mushroom caps with a mixture of tapenade, breadcrumbs, and cheese.

3. *Tapenade and egg*: Spread tapenade on toast, top with a fried or poached egg.

Feel free to get creative and experiment with different combinations!

Egg Salad in Tomato Accordions


Egg Salad in Tomato Accordions

An excellent salad which can serve as a starter, appetizer, 1st course, accompaniment and make a colorful and eye-catching centre-piece to a table at any party!!

Ingredients

3 large tomatoes, round in shape

3 eggs

½ cup finely chopped celery

½ cup finely diced green capsicum

½ cup finely sliced onion

2 tbsp. chopped coriander leaves

½ tsp. salt or to taste

¼ Pepper or to taste

2 tbsp. prepared mustard

2 to 3 tbsp. mayonnaise

Boil the eggs )check out my post on How to boil the perfect egg https://cooklikececilia.com/2015/11/25/think-you-know-how-to-boil-an-egg-think-again/)

Peel the eggs, chop and place into a large mixing bowl.

Combine the eggs with the chopped capsicum, onions, celery, coriander leaves, mustard, salt and pepper.  Now to avoid the onion, celery and capsicum leaving water, add a ¼ tsp. salt mix with the vegetable and leave aside for 15 mintues.  Then squeeze put the water and add to the egg and seasonings.  I missed this step and the salad dressing became a little runny.

Add the mayonnaise, mix well and chill for ½ hour.

Turn tomato stem down and cut into 6 slices without cutting into the bottom.  Remove the seeds as much as possible and discard.  Sprinkle some salt over the cut tomato.

Serve the tomato whole as a starter or 1st course.  As a salad, cut into the bottom of the tomato while serving while keeping the tomato compact, so that guests can serve as much as required.  May be served for supper alongwith soup and crusty bread.  Enjoy!!

Fill the egg stuffing in between the tomato slices.  Serve on a shredded lettuce or any salad greens.  Sprinkle over with chives, mint or parsley.

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