The tangy, earthy taste of goat cheese combines well with the spinach. The tart is a breeze to make and a winner with a salad.
A quick and easy frittata of spinach, eggs and feta cheese. With a salad on the side its always a winner, hot or at room temperature.
This light and crisp tart is easy to make and the right choice for spring, when fresh asparagus is sold in the markets. A good quality ready made puff pastry can be a great help especially when the kitchen is hot and spending the sunny days outside is a better proposition.
Tarte aux Endives et Crevettes, a posh tart, effortlessly made. Dead easy and amazingly delicious. A tart just right for a warm summer’s night. Coating shrimps in the endives caramel sauce creates a contrasting harmony, salty and sweet.
A different take on the Pissaladiere, the anchovies and onion tart from the Provence. In this dish potatoes are the stars with anchovies in a supporting role. Unlike the Pissaladiere it doesn’t require pastry.
In the Provence this dish is called Troucha, which means omelette. You can use spinach greens or Swiss chard for this dish.
My recipe comes from Toulon and adds anchovies for an extra kick. This turns a rather mild dish into a wonderful light lunch choice, which can be accompanied by a simple green salad.
Tortilla de Legumbres, a variation of the popular Torta de Patatas, a staple in many Spanish households. Cut into 2 x 3 inch (5-7 cm) rectangles it is also a tapas dish. Sometimes the expression torta de legumbres is used instead of tortilla. The latter is just the diminutive form of torta. Very practical, you can use many of the odds and ends in the vegetable bin of your fridge.
Omelette aux Poivrons et Tomates, the Provençal version of a popular dish in the Mediterranean region: light, healthy and easy to prepare. I use it both as a main course or as part of a cold buffet, when friends come over. This dish tastes great warm or at room temperature, a favorite at many tapas bars in Spain.
Serve with a green salad with Creamy Cucumber Dressing and a crusty white bread.
A modern twist on a traditional beef pie, Spanish flavor included. A spicy chorizo touch mellowed by tomatoes, chickpeas and sherry vinegar. It is hard to get a more satisfying combination of flavors.
savory tart loaded with enough garlic to ward off the most stubborn of vampires. But no worries, caramelized garlic brings out its natural sweetness. This delicious recipe from the South of France is a great choice for a party, light lunch or a picnic.
Quiche aux Poireaux et Champignons, a recipe from the South of France is impressive but easy to make.
This recipe uses chicken, smoked ham or chorizos (optional), onions, green and red peppers, peas and black olives. A favorite recipe from Galicia, the Northwestern corner of Spain.
Soufflé de Queso de Cabra con Sofrito, a delicious and light dish from Spain. It is baked in individual ramekins, making it a great choice for entertaining.
Spinach and Feta Cheese combine well and the anchovies give this dish an extra subtle flavor. A variation of the popular Spanakopita recipe from Greece. Light and well rounded in taste.
is hard to pass this combination. Creamy chicken with leeks perked with pancetta. By all means one of my favorites. For an extra twist sprinkle Parmesan on top. A sure winner.
Serve it with a green salad
A savory custard recipe. It can be served any way you like it, with fruits for an impromptu brunch, lunch with a salad and cold meats or as a side dish.
Crusty, crispy and savory popovers, easy to make, and a great accompaniment to a lot of dishes. They are light and airy, the fragrance of the Parmesan, great!
Torta di Patate alla Trentina, a substantial, nourishing and easy potato tart recipe from Northern Italy. The leftover slices can be reheated perfectly.
The leek and bacon filling of this quiche recipe produces a savory country-style dish. With a green salad it makes for a very satisfying light lunch or dinner.
A great recipe for a lovely brunch or lunch, a shortcrust pastry filled with eggplant, tomato, zucchini, red and green peppers, potatoes, onions and Gruyère.