How To make Quiche Nicoise

Slimming World tuna Niçoise salad recipe - ½ Syn per serving

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Serves 4
½ Syn per serving

200g green beans, trimmed
2 little Gem lettuces, leaves separated
100g each of red and yellow tomatoes, halved
1 red onion, thinly sliced
2 x 160g cans tuna steak in spring water, drained
4 boiled eggs

For the dressing
4 tbsp fat free vinaigrette
1 level tsp honey
Juice of 1 lemon
1 level tbsp wholegrain mustard

Blanch the green beans in a saucepan of lightly salted boiling water for 2-3 minutes, then drain and refresh under cold running water. Drain and transfer to a large bowl with the lettuce, cherry tomatoes and red onion.
Break the tuna into bite-sized pieces and add to the salad ingredients along with the boiled egg halves.
Whisk all the dressing ingredients together and season well. Pour the dressing over the salad and toss gently to mix.
Cool, cover and chill until you're ready to eat.
Tip: Olives are a delicious addition to this tasty salad (1½ Syns per 8 olives).

Nicoise Salad Recipe | How to Make Nicosie Salad

Learn how to make easy and delicious Nicoise salad with tuna. Healthy salad recipe that you can serve as a side dish or even main dish.

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Ingredients:
For the salad:
5-6 Lettuce leaves
4 medium potatoes
3 eggs, hard boiled
1/2 Red onion
10-12 cherry tomatoes
1 tuna fillet or canned tuna
40g Olives
200g (7oz) Green beans
1 tablespoon capers
Parsley
For the dressing:
1 tablespoon Dijon mustard
1/2 cup Olive oil
3 tablespoons Vinegar
Salt
Pepper

Directions:
1. Preparations: peel the potatoes, cut into chunks, place in a large pot, cover with water, season with 1 teaspoon of salt, bring to a boil and cook until fork tender. Drain and let cool. Boil the eggs for 10 minutes, peel and set aside. Cook the green beans until ready. Set aside.
2. Thinly slice the onion, cut in half cherry tomatoes and hard boiled eggs. Set aside.
3. Place all vegetables in a large bowl and set aside.
4. Make the dressing: in a medium size bowl whisk mustard, vinegar, salt and pepper. While whisking slowly pour olive oil. Set aside the dressing.
5. Mix all the vegetables with half of the dressing.
6. Lay the lettuce leaves onto a large plate. Transfer the salad to the plate.
7. Season the tuna with salt and pepper from both sides. Heat olive oil over medium heat and cook the tuna 2 minutes from each side. Slice and place on top of the salad.
8. Cut boiled eggs in half and add to the salad. Season with salt and pepper. Drizzle the remaining dressing.

Notes:
• You can use white wine or red wine vinegar.
• You can use fresh tuna or canned tuna.

Quiche de tomate - Quiche Niçoise - Reto Julia Child #56

Ingredientes:

¼ cunca de cebola picada
2 culleradas de aceite de oliva
750 gr – 1kg de tomates maduros, firmes
1 dente de allo machucado
½ culleradiña de ourego, alfábega ou tomiño
½ culleradiña de sal
1/8 culleradiña de pementa
1 ovo e 3 xemas
8 filetes de anchoa picados
3 culleradas de aceite de oliva (incluíndo o aceite das anchoas)
3 culleradas de concentrado de tomate
3 culleradas de perexil picado moi fino
1 culleradiña de pementón picante
Un chisco de guindilla
Unha base parcialmente forneada
12 aceitunas negras se óso
¼ cunca de parmesano, gruyer ou emmental relado
1 cullerada de aceite de oliva

Quiche Lorraine by Chef Ludo Lefebvre and Minka Kelly

Chef Ludo Lefebvre and his sous chef Minka Kelly are showing us how to make quiche Lorraine in this episode of Ludo à la Maison, his show with Food & Wine Magazine!
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Quiche Lorraine - Vendredi Gourmand

VENDREDI GOURMAND
The Alliance Française Malte Méditerranée presents to you the « Vendredi Gourmand ». A rendez vous at home that you cannot miss, to enjoy a great recipe every week !
____________________________


LA QUICHE LORRAINE


The Alliance Française of Malte Méditerranée comes back to present to you a new French and typical recipe: la quiche lorraine!
For this, you will need:
• 1 short pastry
• 200g bacon • 3 eggs • 20 cl fresh cream
• 20 cl milk • Some cheese • Salt / Pepper

Enjoy !

Instructions:
• Préchauffez le four à 180 degrés • Déroulez la pâte et piquez la à l’aide d’une fourchette • Cuire les lardons • Mélangez les œufs, la crème fraîche et le lait • Ajoutez les lardons et assaisonnez • Versez le mélange dans le plat • Ajoutez du fromage • Enfournez et faites cuire 45 à 50 minutes
Bon appétit!
____________________________

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Salad Nicoise | Yum In The Sun

In this episode of Yum In the Sun chef Nina Parker shows you how to make a delicious salad Nicoise - perfect for lunch or with a summer barbecue.

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200 g roasted new potatoes
1 tbsp olive oil
2 free-range medium eggs
100 g green beans
20 g anchovy fillets
1 round lettuce
100 g cherry tomatoes, halved
1 shallot, diced
80 g black olives, stoned and roughly chopped
200 g good-quality tinned tuna
3 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
Finely grated zest and juice of 1/2 unwaxed lemon
Sea salt and black pepper

PREP: 30 minutes
COOK: 1 hour
SERVES: 4

STEP 1: ROAST THE POTATOES
Preheat the oven to 180°C/350°F/Gas mark 4. Quarter the
potatoes and put them on a baking tray. Toss them in 1 tbsp olive oil and season with salt and pepper, then roast until soft on the inside. Remove and leave to cool.

STEP 2: COOK THE EGGS AND BEANS
Bring a pan of water to a rolling boil. Carefully add the eggs and cook for 3 minutes, then add the beans and cook for a further 6 minutes. Remove the eggs, then drain the beans and leave to cool. Shell and halve the eggs and roughly chop the anchovies.

STEP 3: MAKE THE DRESSING
Tear the lettuce into a large bowl and add the remaining salad ingredients, except the tuna and egg. In a small bowl, mix the extra virgin oil, vinegar, mustard, lemon juice and zest together and taste to check the seasoning. Toss the salad with the dressing, reserving 2 tablespoons for later.

STEP 4: SERVE
To serve, make a mound of salad in a serving bowl, add the tuna chunks and place the egg halves on top. Drizzle over the remaining dressing.