Tag Archives: Mediterranean

This is a selection of tasty recipes influenced by the tastes of the Mediterranean. Here you will find light and fresh recipes.  

Chorizo & Egg on Sourdough

Incredibly simple I almost feel cheeky to call this Chorizo & Egg on Sourdough a recipe! But it is delicious everyone needs it in their life! 

      

Could breakfast get more simple?

Well obviously yes it could if you fancy cereal or just toast. But as far as a cooked breakfast goes this Chorizo & Egg on Sourdough couldn’t get much easier. As I said, I feel a bit cheeky calling this a recipe because it is so simple. But I hadn’t thought of this specific combination until I went to a local restaurant recently. 

We went to a restaurant called Nonna’s with friends and had their tapas menu. We ate a lot of delicious things, but it was their Griddled Chorizo & Fried Eggs on Toast that really stuck out for me. Such a simple combination that I have had before in slightly different ways, but never like this. 

Good eggs make a difference!

Believe it or not, I have only started eating egg yolks in the last year. I’d eat the whites before but not the yolks. A large part of me starting to eat egg yolks is paying more attention to the eggs I buy. I have always bought free range eggs, but I’ve started buying golden yolk eggs. The more well known brand is Clarence Court which have the most orange yolks of any shop bought eggs I’ve ever seen. This gives the yolk such a rich and creamy flavour that has definitely converted me! 

Although Clarence Court eggs are fantastic, they are over double the price of a standard pack of free range eggs. I tend to only buy them when they are on offer. That is because supermarkets are now offering their own golden yolk eggs that are a good alternative at a much more reasonable price. I frequently see them in Lidl and Aldi so don’t feel like you have to spend the big price tags for a delicious egg. 

Which bread to use?

I like to use sourdough for this recipe. It’s got a lovely flavour and looks a little bit more special. I have a Lidl just down the road from me and I am very happy that their bakery offers a great selection of freshly baked bread. Their sourdough boule is one of my frequent purchases!

If you don’t want to use sourdough, I would recommend another round loaf. Even though you are toasting it, you do still want it to have a good crust. For something like this I wouldn’t recommend a sliced loaf of bread. 

Finishing touches and tweaks

What makes this recipe so tasty are the small finishing touches. The olive oil on the toasted sourdough with a pinch of salt and pepper is delicious, don’t forget it! And the seasoning again over the egg at the end really does make a difference. 

If I was making this recipe not to be photographed, I would fry my eggs in the oil released from the chorizo. This would add even more delicious flavour to the eggs. I didn’t do this because the oil would colour the egg white which would have looked a little odd in the photos! If you use the chorizo oil there is no need to add more oil to fry your eggs. 

Another thing I did different for the photos that I wouldn’t do usually is I trimmed the egg. The only reason I did this was so you could actually see the toast and the chorizo underneath. I initially laid the egg as it was on top and it completely hid the chorizo! Not ideal for photography purposes but perfectly fine usually. 

This recipe isn’t set in stone, it is meant to be tweaked. Your slice of bread might be bigger or smaller than mine so you may need more or less chorizo. 

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Chorizo & Egg on Sourdough

Incredibly simple I almost feel cheeky to call this Chorizo & Egg on Sourdough a recipe! But it is delicious everyone needs it in their life! 

Course Breakfast, Brunch
Cuisine Mediterranean
Keyword Chorizo, Eggs, Toast
Prep Time 15 minutes
Servings 2
Calories 576 kcal
Author Curly

Ingredients

  • 2 slices sourdough
  • 140 g chorizo
  • 2 eggs
  • pinch sea salt
  • pinch black pepper
  • 2 tsp sunflower oil
  • ½ tsp olive oil

Instructions

  1. Cut your slices of sourdough. Cut two lengths of chorizo to fit on your bread. Cut each length in half and remove the skin

  2. In a frying pan over a medium heat, cook the chorizo for a couple of minutes on each side until crisp. Remove from the pan and set aside

  3. Toast the bread while you fry the eggs

  4. If you do not want to fry the egg in the chorizo oil, remove it from the pan and add up to 2 teaspoons of sunflower oil. Fry the egg over a medium heat until it is to your liking

  5. When the bread is toasted, drizzle it with olive oil and a sprinkle of sea salt

  6. Assemble by placing the chorizo on top of the toast and topping with the egg. Sprinkle the egg with a pinch of salt and pepper and serve

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Chorizo & Egg on Sourdough
Amount Per Serving
Calories 576 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 12g75%
Cholesterol 225mg75%
Sodium 1255mg55%
Potassium 421mg12%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 2g2%
Protein 30g60%
Vitamin A 238IU5%
Calcium 58mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Grilled Peaches & Prosciutto on Sourdough

Think of this Grilled Peaches & Prosciutto on Sourdough as a whole lot of deliciousness piled on posh toast. It is so simple to make incredibly tasty! 

                              

Grilled peaches are delicious! 

If you haven’t tried grilling your peaches you haven’t lived! I’ve been seeing them all over social media at the moment. And seeing as it is peach season I had to make a recipe!

When choosing peaches for grilling, you want to pick ones that are firmer than you would typically eat. These hold their shape well whilst being grilled. It also means you can usually grill them as soon as you’ve bought them and you don’t have to wait a few days for them to ripen fully! 

Grilled Peaches & Prosciutto on Sourdough

Grilled Peaches & Prosciutto on Sourdough – Elevated posh toast 

This Grilled Peaches & Prosciutto on Sourdough is essentially posh toast. You could also think of it as an open toasted sandwich. However you want to think of it, it is delicious. I’m really into sourdough bread at the moment. It’s such a delicious bread and really lends itself to being toasted. If you don’t want to you use sourdough, you could use any thick crusty bread. 

Grilled Peaches & Prosciutto on Sourdough  

Shake up your lunch! 

I did some quick googling and the the top four most popular lunch choices here in the UK are sandwiches. And pretty basic sandwiches at that! People also seem to get stuck in a rut of what they have for their lunches. This Grilled Peaches & Prosciutto on Sourdough is just what you need to shake up your lunch. 

Grilled Peaches & Prosciutto on Sourdough

This would make the perfect weekend lunch but it is also easy to take with you midweek. You can grill the peaches at home and then assemble at work. I am assuming that most workplaces at least have a toaster! 

Grilled Peaches & Prosciutto on Sourdough 
Make these for a starter or canapé

These Grilled Peaches & Prosciutto on Sourdough can easily be made as a starter or canapé. You could cut the slices of bread from a large sourdough loaf in half for a smaller portion. Alternatively you could use a smaller sourdough baguette. 

Grilled Peaches & Prosciutto on Sourdough

5 from 6 votes
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Grilled Peaches & Prosciutto on Sourdough

Course Appetizer, Lunch
Cuisine Mediterranean, International
Keyword Proscuitto, Goat's Cheese, Grilled Peaches, Sourdough, Toast
Prep Time 10 minutes
Cook Time 6 minutes
Servings 4
Calories 310 kcal
Author Curly

Ingredients

  • 3 peaches
  • tsp oil vegetable or sunflower
  • 4 slices sourdough bread
  • 8 slices Prosciutto
  • 75 g soft goat's cheese

Instructions

  1. Stone the peaches and cut each into 8 slices. Brush each side of the peach slices with oil

  2. Heat a griddle pan over a medium heat. When hot, lay the peaches on one of the cut sides. Leave to grill for 2-3 minutes before turning over to the other side

  3. Finish by grilling the peaches on the skin side for one minute

  4. Cut the sourdough into thick slices and toast

  5. Spread each slice of toasted sourdough with goat's cheese before topping with the prosciutto and grilled peaches

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Grilled Peaches & Prosciutto on Sourdough
Amount Per Serving
Calories 310 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 434mg19%
Potassium 327mg9%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 11g12%
Protein 11g22%
Vitamin A 365IU7%
Vitamin C 7.4mg9%
Calcium 35mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
You may also like my Fig, Prosciutto & Rocket Salad

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Spanish Baked Chorizo & Beans

My Spanish Baked Chorizo & Beans is a take of a tasty dish I had in Spain. A rich tomato sauce with creamy beans and spiced chorizo perfect as a starter or for lunch. 

Recreating a tasty holiday dish

I had a very similar dish to this on a recent holiday to Fuerteventura. My parents have a villa out there so it is a lovely place to go to get some sun and sample the local food (and drink). Whenever we go there, we always try to visit one particular restaurant that cooks steak perfectly and has the most amazing garlic sauce I have eaten. 

On our last visit, Dad and I had a baked chorizo and bean dish for our starter. I am a bit unsure of beans which I know sounds silly, but beans and pulses aren’t really my thing; although I am getting better. But any dish with chorizo in was worth a try in my opinion. This dish was so tasty I knew I wanted to try and recreate it when I got home, beans and all!

Flavours of Spain 

I took the flavours I remembered tasting and created my Spanish Baked Chorizo & Beans. I bought the chorizo and smoked paprika out there, but you can obviously get delicious Spanish ingredients over here. You can also choose whether to use standard or spicier chorizo. Personally I always buy the spicier chorizo but feel free to whichever suits your taste. The original recipe had large diced onion in it, but if you follow my blog frequently you’ll know I’m not a fan, but please add this if you like it. 

As well as bringing chorizo and spices back with me, I also brought back more of these cute clay pots. They are sold all over Spain and are inexpensive. You don’t have to look like a crazy person with your suitcase filled with anything other than clothes though as I am sure you can buy these back home if you have a look around. 

How to serve these Spanish Baked Chorizo & Beans 

I served this dish how I had it in Fuerteventura which was with toasted garlic bread. I made this by toasting slices of baguette before adding a mix of butter, garlic and chopped parsley. We then dipped this into the delicious baked chorizo. It is great as a starter or as a lunch dish. 

This Spanish Baked Chorizo & Beans is so simple to make. I believe that anyone could make this no matter their cooking ability. It is as easy as chopping some ingredients, stirring them together in a bowl and then pouring them into an oven dish. What makes it even better is that it looks like was more effort than this!

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Spanish Baked Chorizo & Beans

My Spanish Baked Chorizo & Beans is a take of a tasty dish I had in Spain. A rich tomato sauce with creamy beans and spiced chorizo perfect as a starter or for lunch. 

Course Appetizer, Starter
Cuisine Mediterranean
Keyword Chorizo
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 355 kcal
Author Curly

Ingredients

  • 800 g tin chopped tomatoes (2 tins)
  • 400 g tin of butter beans drained
  • ¼ tsp smoked paprika
  • 2 garlic cloves minced
  • 1 tbsp tomato puree
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp mixed herbs
  • 200 g chorizo ring de-skinned and sliced
  • 1 onion large diced (optional)

Instructions

  1. Preheat the oven to 170ºC (fan assisted, 190ºC non fan)
  2. Remove the skin from the chorizo and slice it into roughly 0.5cm thick and add to a large bowl with the rest of the ingredients
  3. Mix all of the ingredients together and then either pour into one large oven proof dish or four individual dishes
  4. Bake in the oven for 30 minutes and serve with some toasted baguette

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Spanish Baked Chorizo & Beans
Amount Per Serving
Calories 355 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 584mg25%
Potassium 58mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 82IU2%
Vitamin C 3mg4%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chorizo & Cheese Pinwheels

Crisp flaky puff pastry filled with spiced chorizo and salty cheese. My Chorizo & Cheese Pinwheels are so addictive you’ll find it hard to eat just one!

Delicious quick and easy snacks 

I love pastry and pinwheels are a great snack to make with it. They are so incredibly easy, quick and most importantly delicious. They are also very easily adapted to go with lots of great flavours. You may have already seen my Nutella Pinwheels and Cheese & Marmite Palmiers  which are so tasty. 

I wanted to make a meaty pinwheel to add to my collection and chorizo slices came to mind. Chorizo is great in any form, but chorizo slices really lend themselves to being used in a pinwheel. I didn’t completely cover the pastry with chorizo slices as it is naturally quite high in fat so I wanted to show some restraint. If you want to be indulgent you can add more chorizo. 

Which cheese is best to use for these Chorizo & Cheese Pinwheels?

You can use any cheddar you like, but I personally like to use extra mature cheddar because it has a delicious saltiness. Reduced fat cheese doesn’t work so well however as it doesn’t tend to melt as well. Plus there are times to go all out and this is one of those times. You could use any other hard cheese that melts well if you wish. Gruyere would work well for example. 

I would recommend lining your baking tray instead of just spraying the tray directly with oil. This is because they tend to stick slightly to the tray which means you may break the pastry slightly when you take them off the tray.

How long do these keep for?

These Chorizo & Cheese Pinwheels will keep in a airtight container for 2-3 days. You can reheat them in the oven if you would like but they are really tasty cold. I wouldn’t recommend heating them in the microwave because this would make the pastry soggy rather than crisp. 

They are an easily portable snack or great for a picnic. They would be a great addition to a child’s lunchbox. 

Can these Chorizo & Cheese Pinwheels be frozen?

Yes they can be. Cut them into pinwheels and lay them on a baking tray. Put this in the freezer for approximately 30 minutes. After this they will be frozen enough to transfer to a container or bag and freeze completely. When you want to cook them from frozen, cook them as below but for an extra 10 minutes.

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Chorizo & Cheese Pinwheels

Crisp flaky puff pastry filled with spiced chorizo and salty cheese. My Chorizo & Cheese Pinwheels are so addictive you'll find it hard to eat just one!

Course Snack
Cuisine Mediterranean
Keyword Chorizo, Cheese, Pastry
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24
Calories 118 kcal
Author Curly

Ingredients

  • 375 g puff pastry ready rolled
  • 20 slices chorizo
  • 100 g cheddar cheese grated
  • Splash of milk or egg

Instructions

  1. Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with
  2. Using the chorizo slices, make two lines along the longest side of the pastry
  3. Scatter the whole of the pastry with the grated cheese
  4. Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry up to create a long roll
  5. Leave to chill in the fridge for 10 minutes
  6. Preheat the oven to 190ºC (fan assisted, 210ºC non fan) and line two baking trays with a silicone mat or baking paper

  7. Take the pastry out of the fridge and slice into rounds around 1cm in thickness
  8. Place the pinwheels on the oiled baking trays and brush with the milk or egg
  9. Bake for 10-15 minutes until the pastry is golden brown

Recipe Notes

Keep in an airtight container in the fridge for 2-3 days. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Chorizo & Cheese Pinwheels
Amount Per Serving
Calories 118 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 65mg3%
Potassium 14mg0%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 42IU1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Only Crumbs Remain

Hearty Slow Cooker Sausage Casserole

If you’re looking for comforting and rustic, my Hearty Slow Cooker Sausage Casserole is for you. Easy to make and full of flavour, this is a great Winter warmer. 

Using your slow cooker for casseroles and stews

I love using my slow cooker, especially during the Winter. You can make so many delicious and comforting dishes with minimum effort. This is a good thing when the weather is miserable and all you want to do is snuggle up on the sofa with a blanket; and a bowl of Hearty Slow Cooker Sausage Casserole of course!

My inspiration for this Hearty Slow Cooker Sausage Casserole came loosely from a sausage cassoulet. I say loosely because I took the general idea of it and then made it my way. This recipe is very easy to tweak and make it how you would like also. 

Removing the casings from the sausages

I chose to remove the casing from the sausages because I wanted to cut the sausages. This is to make the sausages go further and to also remove the necessity of using a knife when eating. This really is lazy comfort food so who wants to be using more cutlery than needed?! I also removed the casing because I wanted the sausages to absorb as much flavour of the dish as possible so I thought I’d remove any barriers to prevent this. 

You may also fancy trying my Slow Cooker Pork & Mustard Stew. This is another delicious and comforting pork recipe you can make in your slow cooker. 

Why baked beans you ask?

Well why on earth not. I’ve mentioned in a previous post that my Dad used to add baked beans when he made cottage pie and it was oddly tasty. I wanted to add a bean to this recipe but I am not adventurous when it comes to beans. I am broadening my horizons and in the last year or so I have become a fan of black beans. Steady on, you may say but I will get there! My lack of confidence in beans was only half of the reason I used baked beans. I wanted their tomato sauce to enhance my casserole too. 

Other flavour enhancing ingredients to add

Another ingredient which enhances the casserole is red wine. Mr Curly and I aren’t big drinkers so I used a small bottle of red wine. If you do enjoy a glass of wine with your dinner and have a bottle open, add a medium sized glass to the casserole. Alternatively if you would rather not add wine at all, just add water instead. 

You can also add whatever vegetables you like. Parsnips or swede would add a sweetness which would work well. You could also add some mushrooms to add to the heartiness. Feel free to add whichever herbs you would like, or even use dried herbs if you don’t have fresh herbs. 

What do you serve this with?

I like to serve this with some nice crusty bread which is very tasty dipped into the sauce. I made a lovely loaf of bread which was perfect with this casserole. If you would prefer something a bit more substantial, you could serve this Hearty Slow Cooker Casserole with pasta or even mashed potato. 

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Hearty Slow Cooker Sausage Casserole

If you're looking for comforting and rustic, my Hearty Slow Cooker Sausage Casserole is for you.  Easy to make and full of flavour this is a great Winter warmer. 

Course Main Course
Cuisine Mediterranean, British
Keyword Slow Cooker, Crock pot, Sausage Casserole
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Calories 724 kcal
Author Curly

Ingredients

  • 6-8 good quality sausages de-skinned
  • 400 g tin of chopped tomatoes
  • 2 carrots sliced
  • 2 sticks of celery sliced
  • 1 onion diced
  • 2 gloves of garlic diced
  • 187 ml red wine small bottle
  • 1 tbsp Worcester sauce
  • 1 sprig of rosemary
  • ½ tbsp thyme leaves
  • 1 tbsp tomato puree
  • 1 ½ tsp sea salt
  • ¼ black pepper
  • ½ tsp dried sage
  • 2 bay leaves
  • 250 ml chicken stock
  • 420 g tin baked beans
  • Spray oil
  • 2 tbsp cornflour mixed with water optional

Instructions

  1. Remove the casing from the sausages. I find the best way to do this is to gently cut a slit into the sausage and then peel the casing away from the meat 

  2. Split each sausage into three pieces and roll them between your hands to round the edges

  3. Brown the sausages in your slow cooker on the hob, if it allows. Or brown them in a pan and add them to the slow cooker

  4. Add the rest of the ingredients apart from the baked beans and stir to mix 

  5. Cook on high for 4-5 hours or low for 8-9 

  6. With an hour to go, add the baked beans and stir through. Remove the bay leaves and rosemary stalk 

  7. If you would like the stew to be a little thicker, mix the cornflour and water together and add to the slow cooker. Stir through and let cook for a few more minutes before serving

Recipe Notes

I have used a 3.5L slow cooker for this recipe. 

Nutritional information is given as a guide only.

Nutrition Facts
Hearty Slow Cooker Sausage Casserole
Amount Per Serving
Calories 724
% Daily Value*
Cholesterol 1mg0%
Sodium 1029mg45%
Potassium 314mg9%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 5155IU103%
Vitamin C 6.2mg8%
Calcium 28mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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