[Food] Mediterranean diet

[clapham_gull]

I have never cooked or eaten aubergine.

They are either incredible or terrible. There isn't much in-between.

When I see them cooked on the TV I just know they are terrible because they haven't taken the time.

I love Spanish meatballs. Really easy to make, but like Italian meatballs you need to use a 50% mix of pork and beef.

I try only to buy these canned tomatoes which you can now get anywhere

There are miles better than anything else readily available.

 

[Flounce]

I’ve done extensive research for the OP ..ok 5 seconds on a google…and really think that in view of his future aspirations of leaving the glamour of lancing …the following would be more helpful

Top 10 foods to try in Tuscany

Located in the central region of Italy, Tuscany boasts stunning countryside, a beautiful coastline and culture aplenty in its capital city, Florence. And that's before you get to the food...

www.bbcgoodfood.com

I am dismissing that as fake menus, no mention of bloody wild boar. Every menu in Tuscany features it

 

[WATFORD zero]

One of my favourite Spanish recipes, goes with anything - especially fish.

Tumbet recipe

Take yourself on holiday to Mallorca in the comfort of your own kitchen with this dish of layers of roasted vegetables

www.bbc.co.uk

I learnt a new trick with the difficult to cook aubergine a few weeks ago. Problem with aubergine is they are horrible when not cooked through and absorb a lot of oil.

An oily under cooker aubergine puts you off them for life.

You need to change the cell structure in the aubergine, some people salt them first - or you can blanch. However (and it seems incredibly obvious), a blast in the microwave after slicing does the trick.

When they start releasing a lot of water (in the form of steam) take them out and then just fry or griddle them. I coat them in a little oil first, rather than adding it to the pan.

I'm going to try that aubergine thing next time I do Aubergine parmigiana. It always takes me forever to bake the aubergines to the right level, particularly the smaller ends which tend to stay harder longer

And I agree the simpler the pasta sauce, the better. Carbonara - Pancetta, Garlic, Eggs, Parmesan, seasoning. Nothing Else.

 

[peterward]

That's getting added to my list of lunch recipes

Wouldn't want to be downstream of you an hour post lunch.

 

[BBassic]

I have never cooked or eaten aubergine.

Aubergine is fantastic. Versatile.

Particularly enjoy it in a satay curry with some quinoa. Used to be with rice but when I hit my late thirties my stomach decided it didn't like rice anymore.

 

[The Clamp]

Aubergine is fantastic. Versatile.

Particularly enjoy it in a satay curry with some quinoa. Used to be with rice but when I hit my late thirties my stomach decided it didn't like rice anymore.

Have exactly the same with rice. And popcorn for some reason. But that doesn’t feature heavily on the Mediterranean menu.

 

[Questions]

With bacon, butter, creme fraiche and 'plenty' of cheese, this doesn't jump out at me as a recipe that screams Mediterranean diet... (as tasty as it sounds)

With bacon, butter, creme fraiche and 'plenty' of cheese, this doesn't jump out at me as a recipe that screams Mediterranean diet... (as tasty as it sounds)

Ok Pancetta, ricotta, calchott, piementos de padron and petite championes fried in olive olive oil and served with tagliatelle. It’s going to cost you now though (shit I forgot the asparagus.)

 

[peterward]

On that topic, I have booked a week in Tuscany with an Italian speaking friend. Going to be driving through some of the region and check out villages, towns and property.

I’m very excited.

It's stunning mate..... go get yourself a nice bottle of Chianti and a bottle of Montepulciano d'abruzzo.

It's all about good preparation!

 

[WATFORD zero]

Aubergine is fantastic. Versatile.

Particularly enjoy it in a satay curry with some quinoa. Used to be with rice but when I hit my late thirties my stomach decided it didn't like rice anymore.

Right off topic, my daughter loves a vegan 'steak and kidney' pudding that I make using aubergine, portobello mushrooms and vegetable suet. (Not very mediterranean)

 

[Chicken Run]

I am not a foody at all. No real interest in cooking. I wish I had but hey ho.

Anyway. I have always enjoyed Mediterranean food, mostly. I don’t like rich tomato sauces.

And now in a bid to be healthy and enjoy longevity I am embarking on a mostly Mediterranean diet.

I have purchased some recipe books and some staple ingredients for the pantry.

But does anyone have any favourite recipes, tips or brands they can recommend or pass on?

I’d be most grateful.

Please and thank you.

TC

Good luck TC, not a big fan of Mediterranean food so can’t offer any tips but i’m happy to recommend Gousto, been using for 6 months for four meals a week and really enjoy it

 

[Chicken Run]

On that topic, I have booked a week in Tuscany with an Italian speaking friend. Going to be driving through some of the region and check out villages, towns and property.

I’m very excited.

You and Gino on tour again

 

[The Clamp]

You and Gino on tour again

 

[MJsGhost]

Ok Pancetta, ricotta, calchott, piementos de padron and petite championes fried in olive olive oil and served with tagliatelle. It’s going to cost you now though (shit I forgot the asparagus.)

Rachel Roddy’s recipe for bursting tomatoes with tagliatelle | Food | The Guardian

<strong>Recipes from Rome: </strong>This week, we finish what summer has started by taking a panful of tomatoes to bursting point with garlic, oregano and chilli. This thick, unctuous sauce pairs perfectly with a simple plate of tagliatelle

amp.theguardian.com

Probably not going to be @The Clamp's favourite as he's not a big tomato sauce fan (though I'd say this one is just DELICIOUS), but I grow extra cherry tomatoes just so I can make loads of this and freeze batches for a little burst of summer through the winter. Uses a lot of EVOO though, so it has become more expensive of late.

 

[JamesAndTheGiantHead]

I’m on a tiny Greek island right now and have just been introduced to Saganaki, a fried cheese which is somewhere between Halloumi and a melted Cheddar.

I am absolutely furious with my parents that I’ve had to tolerate 36 Saganaki-less years.

 

[The Clamp]

I’m on a tiny Greek island right now and have just been introduced to Saganaki, a fried cheese which is somewhere between Halloumi and a melted Cheddar.

I am absolutely furious with my parents that I’ve had to tolerate 36 Saganaki-less years.

View attachment 180562

I have heard good things

 

[Flounce]

I have never cooked or eaten aubergine.

Can I recommend this then, one of my favourite starters

Tomato And Cheese Topped Aubergine

Prepare 'n enjoy these tomato & cheese topped aubergine, a versatile, flavorful, vegetarian and gluten-free side dish. Ready in a jiffy

www.ramonascuisine.com

 

[Westdene Seagull]

Putting aside the NSC view that he's a twat ( which is true ) - this book is very good.

Amazon product ASIN 0241431166
EDIT - link doesn't seem to work but it was for Jamie Oliver's '5 Ingredients Mediterranean'.

 

[Justice]

I lived In Greece for a couple of years and can make a decent chicken gyros, marinate chicken cubes in Greek yogurt, some citrus juices salt & pepper. Make your salad very easy red onion cucumber tomato a hand full leaves drizzle in olive oil.
Cook your chicken on skewers as it distributes the heat, warm your flat bread chuck it all in with your choice of dressing Tzatziki or mayo wrap it up and enjoy.

 

[The Clamp]

I lived In Greece for a couple of years and can make a decent chicken gyros, marinate chicken cubes in Greek yogurt, some citrus juices salt & pepper. Make your salad very easy red onion cucumber tomato a hand full leaves drizzle in olive oil.
Cook your chicken on skewers as it distributes the heat, warm your flat bread chuck it all in with your choice of dressing Tzatziki or mayo wrap it up and enjoy.

Tzatziki is one of my favourite things.

 

[Justice]

Tzatziki is one of my favourite things.

Try the gyros it’s delicious.