Recipes that take less than an hour from prep to plate

Trans­form your pro­duce drawer and pantry sta­ples into easy meals that take less than an hour from prep to plate

Condé Nast House & Garden - - CONTENTS -


4 large eggs

450g toma­toes

1 thinly sliced medium shal­lot juice from 1 le­mon pinch of sugar pinch of kosher salt

1 finely grated gar­lic clove

1/2 cup may­on­naise

11/2t red-wine vine­gar

1/2t hot smoked Span­ish pa­prika 4T olive oil

4 slices sour­dough bread drained, oil-packed tuna

from 2 x 170g cans flaky sea salt pep­per

1/2 cup torn mixed ten­der herbs

1/4 cup torn, pit­ted, oil-cured black olives

1. Bring a medium saucepan of wa­ter to a boil. gen­tly lower in 4 large eggs with a slot­ted spoon; cook 8 min­utes. Trans­fer to a bowl of ice wa­ter; let cool. Peel eggs. 2. Toss toma­toes, cut into 2.5cm pieces, 1 thinly sliced medium shal­lot, juice from 1 le­mon, a pinch of sugar and a pinch of kosher salt in a medium bowl. 3. Whisk 1 finely grated gar­lic clove,

1/2 cup may­on­naise, 11/2t red-wine vine­gar and 1/2t hot smoked span­ish pa­prika in a small bowl; sea­son with kosher salt. 4. heat 2T olive oil in a large skil­let over medium. cook 2 slices sour­dough bread un­til deeply browned on bot­tom side, about 3 min­utes. Trans­fer to a plat­ter; sprin­kle fried side with kosher salt. re­peat with an­other 2T olive oil and 2 slices bread. spread may­on­naise over fried side of bread. Top with drained, oil-packed tuna; spoon tomato mix­ture and some of the juices over. cut eggs into quar­ters and set on top; sea­son with flaky sea salt and pep­per. scat­ter torn mixed ten­der herbs and torn, pit­ted, oil-cured black olives over; driz­zle with oil.

niçoise toast

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