Smoked Fish Salad with Vegetables, Bread and Egg


2 smoked mackerel fillets
6-1/2 oz green beans
2 large tomatoes
5 oz small white beans (canned)
2-1/2 oz black olives
4 boiled eggs (with ‘waxy’ yolks)
8 slices baguette
basil to garnish


2 tbsp white wine vinegar
6 tbsp olive oil
1 tsp mustard
salt and pepper as desired
1 tbsp finely chopped basil


  1. Wash the beans and cook in boiling, salted water for about 10 minutes. Drain, refresh in cold water and drain thoroughly.
  2. Wash and slice the tomatoes. Drain the canned beans and rinse in cold water.
  3. Toast the baguette slices and put two slices on each plate.
  4. Break the mackerel fillets into bite-sized pieces. Arrange all the prepared ingredients on the baguette slices.
  5. Beat together all the vinaigrette ingredients and sprinkle over the salad.
  6. Shell and halve the eggs and add to the salad.
  7. Garnish with olives & basil.

Makes 4 servings.

Source: Mediterranean Cuisine

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Chorizo Enlivens a Wintry Spanish White Bean Stew

Christopher Kinball wrote . . . . . . . . .

In Spain’s rugged Asturias region, winter winds coming off the Atlantic demand rib-sticking meals that make the most of preserved foods.

That often means fabada asturiana, a homey mix of cured meats, dried beans and alliums slowly simmered with various cuts of smoked pork. It could spend half a day on the stove, but in this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we make a quick-and-easy version that comes together in 30 minutes.

We pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the broth. The dish gets its name from fabas, the large beans traditionally used, but we found that canned white beans worked well. We especially liked the relatively large size and creamy texture of cannellinis, but great northern and navy beans are fine, too.

A pinch of saffron adds a Spanish flavor and fragrance, while giving the stew an alluring golden hue.

Be sure to not overcook the chorizo and ham after adding them to the sautéed onion mixture. If the pieces begin to sear or brown, they’ll be chewy in the finished dish. Cook only until the chorizo begins to release some of its fat.

Spanish Chorizo, Ham and White Bean Stew

Start to finish: 30 minutes

Servings: 4

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
6 medium garlic cloves, chopped
1 teaspoon saffron threads
Kosher salt and ground black pepper
8 ounces Spanish chorizo, casings removed, halved and thinly sliced
8 ounces ham steak, cut into 1/2-inch cubes
1-1/2 quarts low-sodium chicken broth
Three 15-1/2-ounce cans white beans, rinsed and drained
3 bay leaves
4 scallions, thinly sliced
Warmed crusty bread, to serve

In a large pot over medium, heat the oil until shimmering. Add the onion, garlic, saffron, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onion is slightly softened, 5 to 8 minutes.

Add the chorizo and ham, then cook, stirring, just until the chorizo begins to release its fat, about 1 minute. Stir in the broth, beans and bay. Bring to a simmer over medium-high, then reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, 10 to 15 minutes.

Remove and discard the bay, then stir in the scallions. Taste and season with salt and pepper. Serve with bread.

Source: AP





Warm White Bean and Tuna Salad


1 tablespoon olive oil
2 cloves garlic, crushed
pinch dried chili flakes
1 tablespoon salted capers, rinsed
1 (400 g can) white (cannellini) beans, drained and rinsed
1/2 cup flat-leaf parsley leaves
2 (150 g each) tuna fillets
extra olive oil, for brushing
sea salt and cracked black pepper
1 tablespoon sumac
lemon wedges, to serve


  1. Heat a frying pan over medium-high heat. Add the oil, garlic, chili and capers and cook for 3 minutes.
  2. Add the beans and cook for 4 minutes or until heated through. Remove from heat and set aside.
  3. Cook the tuna. Brush both sides with the extra oil and sprinkle well with salt and pepper. Heat a frying pan over high heat. Cook the tuna for 1-2 minutes each side or until cooked to your liking. Remove from pan and thickly slice.
  4. To serve, stir the parsley though the bean mixture and divide between serving plates. Top with the sliced tuna, sprinkle with sumac and serve with lemon wedges

Makes 2 servings.

Source: Donna Hay

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Dahl Curry With Coconut Milk


1/2 cup red lentils
1 cup water
1 vegetable soup cube
1 cinnamon quill
3/4 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp coriander seeds
1/2 tsp ground ginger
1/4 tsp crushed chili pepper (optional)
1 small onion, diced
1 clove garlic, minced
1 can coconut milk
2 slices organic lemon
1 Tbsp chopped fresh cilantro
ground black pepper (to taste)
1 cup of rice, uncooked


  1. Cook the rice according to the directions on the pack so that it will be ready to serve alongside the dahl.
  2. Place lentils in a medium saucepan and rinse and drain until water runs clear.
  3. Add water, soup cube, spices, onion and garlic.
  4. Bring to a boil and cook lentils for 5 minutes, stirring occasionally.
  5. Add coconut milk to the lentils and let simmer another 10 minutes, or until lentils are tender.
  6. Garnish with cilantro, lemon slices and black pepper.
  7. Serve the rice on the side.

Makes 2 to 4 servings.

Source: Health First

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Pearl Barley and Haricot Bean Soup with Mushroom


2 tbsp haricot (navy) beans, soaked overnight
8 cups water or vegetable stock
3 tbsp green split peas
3 tbsp yellow split peas
6 tbsp pearl barley
1 onion, chopped
3 celery sticks, diced or sliced
5 garlic cloves, sliced
2 carrots, sliced
1 large baking potato, peeled and cut into chunks
1/4 oz mixed dried mushrooms ground black pepper
chopped fresh parsley, to garnish


  1. Put the beans in a large pan, cover with water or vegetable stock and bring to the boil. Boil for 10 minutes, then skim any froth from the surface. Add the green and yellow split peas, pearl barley, onion, celery and garlic.
  2. Bring the mixture to the boil, then reduce the heat, cover and simmer gently for about 1-1/2 hours, or until the beans are tender.
  3. Add the carrots, potato and dried mushrooms and cook for a further 30 minutes, or until the beans and vegetables are tender.
  4. Season to taste, then ladle into bowls, garnish with parsley and serve with rye or pumpernickel bread.

Makes 6 servings.

Source: Vegan Cooking

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