Sunday Lunch Leftover Pittas

After having a Sunday lunch you often find that there is a lot left over but this can only ever be a great thing! My sister and I decided to chop up everything and pack it in to a warm mayonnaise filled pitta. Delicious!!

Recipe of the Day: Potato Salad with Gherkin and Egg

It sounds positively gross I know, but this little potato salad is a lovely twist on the traditional potato and mayo mixture. The creaminess of the mayonnaise against the sharp, crunchy gherkins is an absolute delight especially when you get a lovely piece of egg to add to the mixture of textures. It is so easy to assemble and makes a difference when you fancy something weird yet wonderful.

Serves around 6-8
Ingredients:
16 medium Potatoes (any that you have will do. Preferably waxy)
Two Gherkins
One white onion
Four Eggs
Mayonnaise
1 tsp pureed garlic
Olive oil

Peel and chop the potatoes into desired sizes and boil until soft enough to put a knife through but hard enough to hold and not crumble. Drain the potatoes away and leave to cool.

Boil the eggs with the potatoes to save a pan and remove them after 6 minutes and put them into a bowl of cold water. Chop the onion into slices, put into a bowl with a knob of butter and microwave for one minute, stir then microwave for another minute. Chop the gherkins into small chunks and add them to a bowl with the onions. Peel and chop the eggs being careful to peel and chop one before peeling the others in case they need further boiling and then add them to the bowl with the gherkins.

Season with salt, pepper and drizzle with a little extra virgin olive oil and the garlic as an optional extra.

 

Add a large dollop of mayonnaise and stir through until everything is mixed together and evenly coated. Refrigerate until you are ready to serve 🙂

 

Recipe of the Day: Rice Salad

My sister is always whinging about being hungry and as we are often in the house alone I get roped into cooking things for us. One of my favourite dishes to prepare is a simple rice salad. There are a number of variations including an Asian style salad but because of what was in the fridge I stuck to a more Mediterranean  style.

Ingredients (Serves 6)

2 cups of white Rice
2 cloves of Garlic
1 White onion
100g Sun dried tomatoes
1 large Courgette
100g Green olives with pimentos
100g Roast chicken
Spinach
Olive oil

Put two small cups of rice on the boil. Whilst this is cooking chop the garlic and onion finely. Slice your olives and tomatoes and cut the courgette into small chunks. Put the courgette into a bowl, drizzle with olive oil and microwave for one and a half minutes. Chop up some roast chicken if you have some or leave it out. It still tastes good. When the rice is ready, drain it then run some cold water over the rice to cool it slightly. Add the spinach leaves and stir them in so they wilt. Add all of the other ingredients, drizzle with olive oil and season well with salt and pepper. You could also add some chives and basil if you are feeling posh 🙂 Once the rice gets to room temperature it is ready to eat.

It is a lovely snack for any veg you might have lying in the fridge that needs to be used up. Hope you enjoy!