RECIPE: Mediterranean inspired feast

Ann Stainlay Good Lookin' Cookin' Feast
Ann Stainlay Good Lookin' Cookin' Feast Gail Forrer

WANT to amaze your dinner guests with a Mediterranean feast? Well, crack open the sangria because we have your back with an easy step-by-step beginner's guide. 

A delicious dish inspired from a Mediterranean style lunch is brought to you by Ann in a 5 part meal.




Check out the video for how much you would like to make.

  • Tomatoes
  • Red onion
  • Red and green capscicums
  • Fetta Cheese
  • Kalamata olives
  • Virgin olive oil
  • Red Vinegar
  • Dried oregano leaves


  • Chop the ingredients up
  • Place into a bowl
  • Crumble the feta over the top
  • Add quarter of a cup of olive oil into a cup
  • Add 2 table spoons of the red wine vinegar
  • Add some dried oregano leaves
  • Add salt and pepper
  • Stir all together
  • Pour into the bowl




Check out the video and decide the amount of ingredients you will use according to number of your guests.

  • Fettucini
  • Bacon strips
  • Mushrooms
  • Tomatoes
  • Onion
  • Fresh garlic
  • Fresh parsley
  • Basil leaves


  • Heat the oil in the fry pan and cook the bacon
  • Boil the water for the fettuccini and place the fettuccini inside
  • Add the tomato, onion and garlic to the bacon
  • Add the mushrooms and parsley into the pan
  • Strain the fettuccini then add to the pan and toss through
  • Allow to sit while tomato pesto is made




You can check out the video and see how much to use according to the number of lunch guests.

  • Pine nuts
  • Dried tomatoes
  • Garlic cloves
  • Virgin olive oil
  • Parmesan cheese


  • Blend the tomato, pine nuts and garlic
  • Once blended, slowly add oil and blend
  • Add parmesan cheese to the pasta pan and heat to blend through




  • French stick baguette
  • Butter
  • Garlic
  • Parsley 


  • Preheat the oven to 180 degrees
  • Cut the bread almost all the way through in slices
  • Crush the garlic into the butter
  • Add the parsley to the butter and mash through
  • Spread it into the bread
  • Wrap in alfoil and bake for approximately 15 minutes




  • 1 x plump green cucumber
  • 1 x bottle of white cocktail onions
  • 1 x bottle of bright green cocktail onions
  • 1 x bottle of ruthless red cocktail onions
  • 1 x small container of tooth pics


  • Place the cocktail onions onto the tooth picks
  • Stick the tooth picks into the cucumber

Topics:  ann stainlay good lookin' cookin' live-save mediterranean inspired lunch recipe

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