As part of my new year’s resolutions, I have promised myself that I will start spending more time in the kitchen and starting making a lot more home cooked meals. As cabin crew, I am rarely in the house and often find myself calling out for a takeaway rather than hunting through the cupboards and utilising ingredients that can make a tasty, flavoursome meal. I’ve recently tried to adopt a leaner diet that incorporates a Mediterranean influence and lately I have been unable to resist olives, especially when paired with a nice glass of red. When I was asked if I wanted to take part in a foodie competition for Olive It! to create a recipe that centres on olives, I jumped at the chance. Keeping things as lean and fresh as possible, I have created an ‘at home takeaway’ that not only takes minutes to prepare, but tastes full of bold flavours and can be adapted to suit your diet and tastes. My Mediterranean pizza and salad dish is lean, colourful and full of Spanish gusto.

I started off by making a big bowl of homemade pesto which I can refrigerate and use in future dishes. To make the pesto, I used three handfuls of basil leaves, a handful of pine nuts, 2 garlic gloves, 3 tablespoons of Carbonell Extra Virgin Olive Oil*, a handful of grated Garcia Baquero Manchego cheese*, salt and pepper to season and blitzed them all together in a food processor.

Whilst I created my pizza, I pre-heated the oven to 220 degree/ gas mark 7. Lining a baking sheet with greaseproof paper, I placed a tortilla – which will be my pizza base on it. I’ve used a tortilla as not only is it so much quicker than making pizza dough, but it gives a perfect thin and crispy base. In a bowl mix together 200g of chopped tomatoes, 200g red kidney beans and a good sprinkling of oregano. This will be your pizza base and there is enough to cover two tortillas. Cover the tortilla base with the tomato mix and spread evenly. I topped my pizza with red onions, rocket, Iberian ham* and black Olive It! olives, sliced halve ways, and placed in the oven for approximately 12 minutes and until the tortilla edges were golden and crispy.

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

Olive It! Recipe Challenge - Anoushka's At Home Takeaway

With the pizza cooking in the oven, I moved onto making a green salad using rocket, tomatoes and red onions. I tossed the salad in a small amount of olive oil as a dressing, then added olives, small cubes of Chorizo and sprinkled over some Manchego cheese left from the pesto recipe. Finally, a few dollops of homemade pesto finish off the salad.
A relatively healthy meal, made in just 15 minutes that tastes world class. I accompanied my meal with a beautiful glass of Spanish red and there was enough left over for my lunch the day after.

I’m always on the lookout for new healthy recipes to make at home so I would love to hear more from you. Link your favourite healthy recipe in the comments below.

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*I was kindly sent a Spanish hamper to create my recipe on behalf of Olive It!

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I think I may have to make this cake in a cup recipe malarky a regular on my blog. Apart from the fact I am loving playing around with some of my favourite recipes to shrink them, I am finding so many ideas on the internet for mini 3 minute cakes.

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Tonight our cake of choice is a cinnamon swirl inspired cake. The Autumn season is one in which we wrap up warm, get cosy in front of the fire with our seasonal candles lit and enjoy those dark nights. Cinnamon and nutmeg feature heavily in a lot of my favourite recipes throughout the winter, from gingerbread to pumpkin spiced loaves. The ingredients for this little cake are ones that most people will have in the cupboards, so get in that kitchen, get preparing and it’ll be ready in time for The X Factor.

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For the cake mix

1/4 cup + 1 Tbsp Self Raising Flour
2 1/2 Tbsp Soft brown sugar (I used dark)
1 Tbsp Veg Oil
2 Tbsp Apple Sauce
1 Tbsp Milk
1/4 tsp Vanilla Extract
3/4 tsp Cinnamon (ground)
1 sprinkle ground nutmeg
1/4 tsp Baking Powder
Pinch of Salt

For drizzling
Cream Cheese Icing

1 Tbsp Philadelphia
2 Tbsp Icing sugar
1 tsp milk

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Chuck everything in a cup and mix with a fork until smooth. Pop in the microwave for 1 minute 30 seconds. Blast for a further 30 secs if needed. Mine needed exactly two minutes. Whilst the cake is in the microwave, make up the cream cheese icing. Take care when removing from microwave as the cup will be hot. Drizzle with the icing and serve warm.

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Yum xx

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Peanut butter. Cake. In a cup.

Need I say more? Well, maybe that this is the ideal recipe to have to stop you making a full cake and eating a full cake. Even though I won’t admit to ever doing that. It’ll stop your sweet tooth cravings and you’ll probably have most of these ingredients in your cupboards anyway. Win-win. God, what would life be like if I never had to get dressed and I could stay in my PJs every day eating Cake in Cup!

Anyway… Here’s what you’ll need

4 tablespoons of plain flour
4 tablespoons of caster sugar
1/4 tsp of baking powder
1 egg
3 tablespoons peanut butter
3 tablespoons milk
3 tablespoons of vegetable oil

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Chuck all your ingredients into an oversized coffee cup and give it a good whisk until smooth. The only lumps you should see will be from the peanuts. Microwave on high for 90 seconds, and check to see how cooked it is. The cup will be hot. If its not cooked, blast it for another 30 seconds. Mine was ready after 2 minutes and cooked to perfection.

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You don’t all have to thank me 😉

 

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