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Food And Nutrition

Provençal picnic sandwich (Pan bagnat)



This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread.


  • 1 pain de campagne or round sourdough loaf (about 400g/14oz)
  • 1 garlic clove, finely chopped or grated
  • 3 tbsp extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 or 3 large ripe tomatoes, sliced
  • 15cm/6in piece of cucumber, sliced
  • 225g tin tuna in olive oil, drained
  • 6 anchovies in olive oil, drained
  • 3 hard-boiled free-range eggs, peeled and sliced
  • 20 Niçoise or Kalamata olives, pitted and halved
  • 1 tsp fresh oregano or marjoram leaves, chopped
  • 10 fresh basil leaves, torn
  • 1 handful rocket leaves
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
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Food And Nutrition

Chicken and chorizo casserole





  • 2 tbsp vegetable oil
  • 500g/1lb 2oz chicken thighs
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 red chilli, deseeded and chopped
  • splash red wine
  • 275g/9½oz chorizo, chopped
  • 100ml/3½fl oz dry sherry
  • 1 x 400g/14oz can chopped tomatoes
  • 200ml/7fl oz chicken stock
  • 1 x 400g/14oz can chickpeas, rinsed and drained
  • salt and freshly ground black pepper
  • handful chopped fresh parsley
  • crusty bread, to serve


  1. Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.

  2. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half.

  3. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.

  4. Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.

  5. Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.

  6. Sprinkle with chopped parsley and serve with crusty bread.

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Food And Nutrition

Easy Pineapple Upside-Down Cake





  • 1 8-ounce) can pineapple rings
  • 2 tablespoons unsalted butter
  • 1/2 cup packed dark brown sugar
  • 4 maraschino cherries
  • 1/3 cup vegetable shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • Ice cream, or whipped cream, to serve


  1. Gather the ingredients.

  2. Heat the oven to 350 F. Strain an 8-ounce can of pineapple rings in a colander and reserve the liquid from the can. This flavorful juice will be used several times through the recipe to infuse pineapple flavor into every bite.

  3. Pour melted butter into the bottom of a 9-inch cake pan and distribute evenly. In a small bowl, combine brown sugar and 1 tablespoon of the reserved pineapple juice. Sprinkle into the bottom of the cake pan and distribute evenly.

  4. Arrange the pineapple rings in the pan on top of the brown sugar.

  5. Fill the centers of each pineapple ring with maraschino cherries. Set aside while you make the batter.

  6. Beat shortening, granulated sugar, and egg together until well-blended.

  7. Combine the flour, baking powder, and salt.

  8. Measure the remaining pineapple juice and add water as necessary to make 2/3 cup.

  9. Add half of the flour mixture to the shortening mixture and beat to combine.

  10. Add pineapple juice with vanilla and remaining dry mixture, beat to combine.

  11. Pour over pineapple rings and place in oven. Bake until batter is done in the middle, about 45 minutes.

  12. Cool 5 minutes before running a knife around the edge to loosen cake from pan.

  13. Invert cake onto serving plate.

  14. Serve with ice cream or whipped cream.

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Food And Nutrition

Dinner Plans: Roast Beef




Nothing can beat a good Sunday roast. The weekend is the perfect time to cook a big piece of meat with sides, and it’s also the perfect time to do some meal prep. Add just a few minutes to your time in the kitchen on the weekend and save lots of time during the week. You’ll have three very different meals using just one roast.

Game Plan

Prep Time: 1 hour 45 minutes

  1. Make a large roast beef (5 pounds) and serve hot with side dishes on prep day. Reserve the drippings and store them in a container. Let the leftover meat cool.
  2. Divide the remaining beef into two portions, putting two-thirds in a one-labeled container to make sandwiches and the remaining third in a container for noodle stir fry.
  3. If you have time, prep and chop the vegetables for the stir fry.

Prep Day Loin Roast With Sides

Roast a large herb-crusted beef top loin roast and serve it on prep day with creamed spinach and glazed baby carrots for a delicious dinner. Prepare the side dishes on the stove while the roast cooks away in the oven. Skip the gravy—the roast is moist and flavorful enough without it, and you can use the drippings for the next meal.

Herb Crusted Top Loin Roast
The Spruce / Diana Rattray

French Dip Sandwich Night

Time: 15 minutes

Grab the container holding two-thirds of the leftover roast beef and slice thin against the grain. Heat the reserved drippings from yesterday’s roast along with beef stock and a dash of soy sauce and Worchestershire sauce while you toast the bread in garlic butter. Serve these French dip sandwiches with a green salad.

Instant Pot French dip sandwiches with jus.
The Spruce / Diana Rattray

Getting Dinner on the Table

  • Replace the ingredients and method for the Instant Pot beef with the beef you cooked on prep day.
  • If you like your au jus thicker, whisk in a tablespoon of cornstarch and water slurry until it reaches the desired thickness.

Thai Stir-Fried Noodles With Beef Night

Time: 15 minutes

Thanks to some prep and leftover beef, you can throw together this Thai beef stir-fry in no time. Cut the beef into thin strips against the grain. Skip marinating and cooking it, simply adding the marinade ingredients to the sauce. Toss the cooked beef in with the stir-fried vegetables at the end just to heat through.

Thai Stir-Fried Noodles With Beef
The Spruce 

Getting Dinner on the Table

  • Swap the vegetables out for your favorites, such as cauliflower, snow peas, or green beans.
  • You can change out the noodles for cooked white or brown rice.

About Dinner Plans

Making quick weeknight dinners is easier when you start with a few building blocks. Dinner Plans is a realistic roadmap to help you achieve that goal, by putting in a few hours of work (planning, shopping, and prepping) at the outset. Preparing a big batch of one ingredient (protein, vegetables, or grains) gives you the flexibility to plan a variety of meals. And who knows? You just might discover your new favorite weeknight recipe in the process!

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