A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.
1 tin cannellini beans
120ml Aloades extra virgin olive oil
1 tbsp water
1 clove garlic, crushed
Juice ½ lemon
½ tsp salt
1 preserved lemon, diced
Generous pinch dried oregano
4 pita breads
½ tsp chili powder
Salt and Pepper
Pre-heat oven to 200ᵒC (400F) Gas 6
Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.
Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.
To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.
This vegan delicious Mediterranean orzo salad topped with crispy harissa tofu is the ideal summer dinner dish. Ready and on the table in less than 20 minutes, enjoy as a quick mid-week meal or packed lunch – get the full recipe from the David Lloyd Blog.
I had a wonderful time at the beautiful Saira Khans house last week as I cooked a six course summery lunch for a bunch of the Loose Women (Stacey Solomon, Nadia Sawalha, Jane Moore and of course lovely Saira) plus a bunch of other gorgeous girls.
Luckily I had Saira’s husband Steve there for moral support 🙂
My next video recipe for David Lloyd Clubs is this delicious healthy mid-week dinner. Tender, grilled garlic-lemon marinated chicken breast sits on a bed of fluffy couscous and brilliantly colourful and sweet honey glazed rainbow carrots. Delicious and perfectly balanced, it provides a healthy balance of veggies, carbs and protein.
Fresh ingredients feature heavily in the recipes, which are divided into seven sections. The author states that “… the heritage of Greek food is not simply about the ingredients, […] but it’s also the stories that cradle a plate of food, the childhood memory of eating something all together and the conversations around a table.” To this end, at the beginning of each section, he brings us a slice of Greek life, explaining the traditions behind the dishes or childhood memories associated with particular foods. He also introduces each recipe with a brief story detailing the origins of the dish or his inspiration for creating it. The recipes don’t follow the boring, traditional format we’re used to in other cookbooks. These are more conversations with the author, in which he provides tips and tricks learned through experience, as well as humorous asides such as, “tomatoes are very self-conscious and would hate to feel overdressed” and “serve with a green salad and smug expression”.
The author’s personality and humor radiate from the pages. This cookbook is as entertaining to read and look at as it will be to cook from. Mostly it’s about combining fresh ingredients with splashes of ouzo, glugs of olive oil, a squeeze of lemon, and of course, family. As the author states, “I always find that food never fails to start a conversation and bring people together.” Kali Orexi!
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil”. Besios Limited
My delicious harissa seabass and green medley recipe is super healthy and packed with flavour! You can make this in (literally) 10 minutes and has everything you need to keep healthy. Seabass (a great source of protein and healthy fats) sits on a bed of fresh green veggies including asparagus, spinach, peas and marinated courgette which is full of fibre, antioxidants and iron.