Sun is out ☀️and we want to share some beautiful freshness 💚 what a great boost for those that are working out 💪🏻 and keeping fit 💪🏻💚
I called this Salad “Salad for Champions” : Tuna, potatoes, eggs and green beans….carbs, proteins, vitamins and sunshine all in one ONE dish.
How can only a few ingredients make a dish so tasty? Well, this is exactly what Nonnas do, they only use what it’s going to be good for you and they cook it in the simplest way ❤️
This salad is truly delicious and my whole family love it. It’s also a great idea for pack lunches too 😊
Serving 4 people
2/3 medium potatoes (peeled and diced)
300g fine green beans
4 eggs (1 egg per person)
1 tin of tuna ( in oil )
Juice of 1 lemon
Olive oil, 3 tbs
Put the potatoes in a large pan, cover with water and bring it to the boil. Boil for 5 minuets and then add the green beans in with the potatoes. Boil for another 5 minuets ( or less if you like your beans “al dente”).
While the potatoes and green beans are cooking, place the eggs in a smaller pan, cover with water and bring it to the boil, cook for 8 minuets. Drain the vegetables and place them into a large serving dish, add the tuna (flake it with a fork). Peel the eggs and halve them. Prepare the dressing: mix the olive oil, the lemon juice and salt and pour it all over the salad. Pronta!
When I was invited to share my cookery skills at the Women’s Day event on the 8th March I was asked to make something easy, tasty and versatile.
My potato salad, “Insalata di Patate” is the dish that I chose and it’s also inspired to my #BringNonnaBack campaign. My Nan who is now 94 years old, has taught me that good food is made with simple ingredients, the fresher they are the better your dish is going to be. She is right and I realised that using a few simple ingredients is the secret of a balanced diet. On the 8th March whilst celebrating the milestones, the achievements and grand gestures of Women from around the World I had to celebrate the food philosophy of ONE of the two inspiring Women in my life (my Mum is the other Woman!!!)
You will need a pestle and mortar (an electric blender can be used instead), a chopping board, a chopping knife, a large serving bowl, a large saucepan, a lemon squeezer
1.5 kilos of new potatoes (preferably organic)
1 handful of fresh mint
1 handful of fresh basil
4 large lemons (unwaxed), zest and juice
2 medium cloves of garlic
fine salt, a good pinch
extra virgin olive oil, 6 large tablespoons
In a large saucepan, pour 1/1.5l of water and put the potatoes in (you don’t need to peel or cut them but make sure you thoroughly wash them before). Bring the water to the boil, add a table spoon of salt and cook for 20 minutes or until soften.
Drain the potatoes and place the on a large serving bowl. Whilst the potatoes are cooling down, take all the basil and mint leaves (chop the stems off) and place the leaves into a pestle and mortar. Peel the garlic, put the garlic in with the leaves, add a pinch of salt and start pounding. You may need to add the leaves in batches if your mortar isn’t big enough Gradually add the lemon zest, lemon juice and the olive oil. Keep mashing and continue until the ingredients are combining together. Pound until you’ve reached the right texture. You should have an oozy consistency. Have a taste and if needed season with more salt. Mix in with the potatoes…Pronto! Buon Appetito!
I know this might not be a very “refreshing” dish but the weather outside is still a bit uncertain and a warm soup full of stars might brighten up our dinner time. This is what in Italian we call : Minestrone, a classic dish that most of Italian children would eat only because they have to! It’s the dish that every Nonna cooks, it’s a must in school dinner menus and it’s the Godfather of the left overs. You’ll be eating it for days and days!
Based on this introduction I will #Bring Nonna Back!!! Bring wholesome, fresh and healthy food back on the table!!! Hey! It worked with me in the 80’s!! I am now going to celebrate this dish and introduce it to modern families of 2015. Add your children’s favourite pasta shape (Lettere-letters, Conchiglie-shells, Farfalline-butterflies ….), they’ll enjoy it even more 🙂
Serves 4 people
1 stick of celery
half of one onion
1 large potato
2 sweet potatoes
1 tin of plum tomatoes
small handful of fresh basil
1lt chicken or vegetable stock ( gelatine stock cubes are great as well, 1 cube per litre)
150g of pasta for soup ( stars, mini farfalle, conchigliette…. you can find them in any local supermarket)
pinch of salt
tbs of olive oil
Boil the kettle and pour the hot water in jug with a gelatine cube. Stir it until the cube dissolves and put it aside. Dice the onion, carrots, celery, potato and sweet potatoes. Into a large pot heat the olive oil and add the vegetables. Simmer for a couple of minutes on a medium heat. Add the salt. Pour the stock in the pot. Put the lid on and cook on a low heat. Place the plum tomatoes in a blender with the basil and blend until smooth. Pour the tomatoes into the pot and stir. Wash the lentils under the tap and add them into the soup. Stir and put the lid back on. Add the pasta as well and cook for 15 minutes until the lentils are soft. Your Minestrone is Pronto! Enjoy with some fresh bread.
P.S. Any vegetable you have in your fridge will add extra flavour, you can never overload your Minestrone….kale, courgette, broccoli, peas, green beans, cauliflower, butter nut, pumpkin…….