Slimming World tuna Niçoise salad recipe - ½ Syn per serving
For more recipes or to find your nearest group visit
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).
SALADE NIÇOISE with Albacore TUNA | Bart van Olphen
Ready for a healthy spring dish? Inspired by Julia Child ( a traditional and delicious Salade Niçoise. Invented a long time ago in the French city of Nice, feel free to give it your own twist as long as you will NEVER forget the haricots verts.
Please leave your comments and questions in the box below and subscribe:
Recipe link:
Instagram:
Facebook:
Twitter:
Website: Video by Bart van Olphen
How To Make The Best Quiche With Claire Saffitz | Dessert Person
How To Make The Best Quiche With Claire Saffitz | Dessert Person
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.
#ClaireSaffitz #Baking #Quiche
All Allium Deep-Dish Quiche
Special Equipment:
9-inch springform pan, pie weights or 4 cups dried beans or rice (for parbaking), standard or handheld blender (optional)
Ingredients:
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out and making a bit of paste for patching
4 large eggs (7 oz / 200g), at room temperature
1 medium yellow onion (8 oz / 227g), peeled and halved
Neutral oil, such as vegetable or grapeseed, for brushing
2 tablespoons unsalted butter (1 oz / 28g)
4 ounces (113g) pancetta or bacon, chopped
4 garlic cloves, smashed and peeled
5 scallions, chopped
1 large shallot (2 oz / 57g), coarsely chopped
1 medium leek (10 oz / 283g) dark green tops discarded, white and light green stalk split lengthwise, rinsed, and chopped
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Freshly ground black pepper
2 teaspoons white wine vinegar
2 cups half-and-half (17 oz / 482g), at room temperature
Video Breakdown
0:00 Start
0:01 How To Make The Best Quiche
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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.
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
Watch This and Other Related films here:
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.
How to Make a Salad Nicoise? Delicious recipes, Cooking tips and Party ideas: [300TV GOURMET]
How to Make a Salad Nicoise? Delicious recipes, Cooking tips and Party ideas: [300TV GOURMET]
We're all about quality food, home cooking and good recipes that everyone can enjoy: [300TV GOURMET]
********
Yes for GOURMET!
We believe in Pure Potentiality and Artists, so we are building a powerful machine to showcase their work EXCLUSIVELY on YouTube and reward them for taking risks.
300TV is a new type of online media and adventurous platform for MUSIC, FASHION, ART, CINEMA, GOURMET with three unique goals:
• Promoting CREATIVITY, INNOVATION & SELF-EXPRESSION
• Bringing ARTISTS, CREATORS and FANS together
• Experimenting with new TECHNOLOGY
Thanks to YouTube.
*******
Follow 300TV
Facebook:
Twitter:
*******
Make sure to subscribe and support what we do.
********
Thanks for watching!
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