Showing posts with label 5. A Meal on it's own. Show all posts
Showing posts with label 5. A Meal on it's own. Show all posts

Tuesday 13 May 2014

balsamic roasted tomatoes and chorizo lasagne


As I sit here blogging about a light summery deconstructed lasagne, I can't help think I should be uploading a warm stew with this 'wonderful' weather we've been experiencing of late.  The truth is, it is Spring, it is going to get warmer, and when it does this is a simple dish to pull out the bag.
 
I roasted the tomatoes with rosemary in balsamic vinegar and to be honest you could just leave the dish as vegetarian dish with just that, it's yum, or add some fried chorizo for a real twist. 
 
I'm a big fan of simple that looks impressive, and this is just that!

 
 
 
 
 
 
 



















You will need:
  • lasagne sheets
  • packet of mini plum/cherry tomatoes
  • chorizo
  • balsamic vinegar
  • sprig of Rosemary
  • bunch of fresh basil
  • salt and pepper to taste
  • parmesan
Method:
 
1) Place tomatoes, rosemary, chorizo in a dish.  Pour over the balsamic vinegar just to coat each tomato and roast in pre-heated oven 180degrees for approx. 15-20 mins or until the tomatoes start to burst.
 
2) Place lasagne sheets in a pot of boiling water and cook for approx. 7 mins or until soft and flimsy.  You will need a big pot to ensure the sheets don't stick together, keep moving them around and separating if needs be.
 
3) Place cooked lasagne sheet on a place and form a S shape, layer with roasted tomatoes and chorizo in between each layer.  Grate some parmesan over and season to taste.
 
4) Pour any left over juices from the roast dish over the pasta and serve with a chilled glass of white wine.

 


Monday 1 July 2013

butternut, cauliflower & chickpea curry


Honestly this came about from being all I could find in the fridge and pantry.  I always have a tin of chickpeas handy for whatever reason be it salads, houmous or stews and I had a very big butternut begging to be chopped.  I'd also noticed half a cauliflower in the fridge, who knows how long it had been there and the first thing that came to mind was a mild coconuty curry.
 
There used to be quite a famous advert in South Africa for crackers where the toppings started out very fancy e.g. smoked salmon and cream cheese, then just cream cheese and by the end of the month there was nothing but the plain cracker, they referred to it as the end of the month salticrax.
 
This dish is my end of the month curry for your lovie ;)




Serves 4
 
You'll need:
  • 1/2 a butternut, diced
  • 1/2 a cauliflower, cut into florets
  • 1 tin of chickpeas
  • 1 red onion
  • 1 bay leaf
  • 1/2 tin of tomatoes
  • 1/2 tin of coconut milk
  • 1 tsp curry powder
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp coriander
  • juice from half a lemon
  • salt and pepper to taste
  • plain yoghurt to serve
Method:
1) Fry the onion in a pan.  Add the spices and all the vegetables.  Mix well to ensure the spices coat all the veggies
 
2) Add the coconut milk and tinned tomatoes.  Season with salt and pepper and simmer for approx. 20mins or till tender.
 
3) Serve with a dollop of plain yoghurt and toasted pita breads or naan.
 


Tuesday 12 March 2013

wild rice with fennel, lentils & broccoli

 
This is for those days when you feeling like you need to a little healthy...  Packed with nurtirion this is the superfoods of all foods kinda meal.  Delicious served with a dollop of plain yoghurt and dash of tobasco. 






Serves 4

You will need:
  • 300g brown basmati rice or wild rice mix
  • 150g dried puy lentils
  • 1/2 broccoli head, cut into florets
  • 8 pitted olives
  • 1 fennel bulb, sliced
  • 1 onion, diced
  • 750ml boiling water or veg stock
  • 1 clove garlic
  • 2 handfuls of baby leaf spinach
Method:
1) Brown onion, add the fennel and garlic
2) Add the rice and lentils, pour the stock over and simmer gently for approx 20 mins or till the rice is cooked, keep adding more water if you need to
3) Half way through the rice, add the broccoli and olives.
4) When the rice is cooked, switch off the stove and stir in the spinach.  Allow the spinach to wilt into the rice while mixing.

Serve with a drissle of balsamic vinegar and a tbs of plain yoghurt


Tuesday 19 February 2013

stuffed tomatoes + peppers (yemistes domates)
















































Here is a traditional Greek dish of tomatoes or peppers stuffed with mince and rice.  A meal on its own and I'm always in two minds what to serve with them, but I would say a simple salad would work perfectly well.

Both the tomatoes and peppers roast to release all their sweet juices into the mince, making it very flavoursome but the real secret ingredient is a teaspoon on sugar in each pepper or tomato before placing the mince and this gives real sweetness to the dish.







Serves 2 - 4:

You will need:
  • 4 beef tomatoes
  • 2 peppers
  • 6 tsp of sugar
For the stuffing:
  • 400g mince
  • 200g rice
  • 1 onion
  • 1 bay leaf
  • 1 tin of chopped tomatoes
For the white sauce
  • 100g flour
  • 30g marge
  • 100ml milk
Method:

1) Make the mince.  Fry the onion till transparent, then add mince, tin tomato and bay leaf.  In a separate pot boil the rice and mix together with the mince.

2) Prepare the beef tomatoes and peppers.  Using a sharp knife remove the tops and clean out the inners with a teaspoon.  You may use the tomato inners when cooking the mince instead of a tin of chopped tomatoes.  Add a teaspoon of sugar into each pepper and tomato.

3) Stuff the tomatoes and peppers with the mince mixture.

4) Prepare the white sauce (optional).  Melt the marge in a pan, add the flour till it forms a paste then gently add the milk.  Stir with a whisk until thick.  Pour over the top of the stuffed tomatoes and peppers.

5) Bake in pre-heated oven at 180 degrees for approx 20-30 mins




Thursday 14 February 2013

the ultimate steak feast

Valentines feast for one.... 

Cause who really cares about Valentines day?  I couldn't think of anything worse than eating out surrounded by love birds and by love birds I mean love birds for a day. 

There was a time when it used to be fun in school, we'd receive different colour ribbons to wear on our blazers, most of mine being yellow (friendship) rather than red (lovers), but fun none the less. 

Not only is a good excuse for retailers and restaurants to cash in, it also makes all the single folk feel slightly lonely.  So it is with this in mind that I have created a feast fit for one, all those wondering what to do tonight, go grab yourself a steak fit for a king.

In summary:  Steak on a giant garlic crouton, topped with berry sauce and melted Camembert!!!




You will need:

1 clove of garlic, grated
1 rump steak
1 tablespoon of mixed berry jam or raspberry jam
1 slice of Camembert cheese
1 slice of bread

Method:

Step by step:

1) Place a glass on top of the bread and cut out a circle crouton and fry in a little olive oil with the garlic.




2) Fry your steak and place on top of the garlic crouton




3) Water down the jam in a saucepan with a little water, leave to simmer till it starts to thicken and pour over the steak



 4) Place the slice of Camembert on top of the steak and put under grill till the cheese melts slightly.

Wednesday 23 January 2013

golden beetroot & feta risotto



Talk about having to climatise...  Having just returned from a long stint in sunny South Africa this snowy winter wonderland sure is an adjustment.  Coming from a land of salads and BBQ's, I had all good intention of carrying out the all healthy, all slimming January detox.  It soon became apparent that in this icy weather, we are still very much in need of warm comforting food and that's exactly what you can expect over the next couple of weeks.

Let the detox begin in February, where we'll 'Detox - the delicious way'!   There will be soups, curries, stews, bean salads, dips, healthy snacks and lots of herbal teas. 

But for now, here is a warm creamy risotto, using golden beetroot which you don't always find and feta.






Serves 4

You'll  need:

1 red onion, chopped
3 golden beetroots (roasted in foil to maintain their juices and diced)
1 slab of feta (to taste)
400g arborio risotto rice
300ml boiling stock
4 Tbs white wine
salt and pepper to taste
slice of lemon

Method:

1) Put oil in a pan and saute onion
2) Pour in the rice and coat with the onion and oil, then add the wine
3) Gently add the stock spoon by spoon, allowing all the stock to be absorbed by the rice before adding the next ladle, over medium heat for approx 20 minutes.  If you need to increase the amount of stock do so, until the rice is al dente, but not too soft.
4) Add chopped up feta and beetroot and let it cook through the rice.
5) Serve immediately warm and creamy, and squeeze a slice of lemon over and season with salt and pepper

Wednesday 19 December 2012

slow cooked lamb pasta (Youvetsi)




Here is something to bring warmth and comfort into all homes before the big feast.  It's a very rich and rewarding meal.

I truly love it, but the real secret is the tender fall-off-the-bone meat which is cooked slowly in a rich tomato sauce.

Also known as Youvetsi, it's a typical Greek dish made traditionally by baking rice pasta.  This version is a simple rendition which my aunt introduced me to using Penne pasta, transforming it into a very tasty pasta dish.
























Serves 4

You'll need
  • 8 or 10 lamb chops (or stewing lamb on bone)
  • 2 tins of chopped tomatoes
  • 3 bay leaves
  • 1 Tbs olive oil
  • 1 onion, chopped
  • 500g Penne pasta

Method:
1) Gently fry the chopped onion in the olive oil
2) Add the meat and brown
3) Add the tinned tomatoes and season with salt and pepper and bay leaves, simmer on low heat for approx 2 hours, adding boiling water to ensure it does not dry out.  Meat should be tender and falling off the bone.
4) In a separate pan, boil the pasta
5) Mix all together and serve immediately.

Monday 15 October 2012

pasta primavera



I found these pretty pasta swirls in Tuscany and have been saving them for something special.  I wanted to make something tasty yet still maintain their beauty...this is what came to mind.  A refreshing pasta primavera served cool with my take on a Spanish Caprese salad.

I love this meal for its simplicity and fresh flavours.

The original idea uses fresh basil however when I came to making it, I realised I didn't have any, and had no choice but to go with what I had - fresh coriander.  I loved this change and it has now become my recommended version.




This dish works best using sweet vine ripened tomatoes.













































Pasta Primavera
Serves 4

You'll need:
  • 400g pasta shapes (you can use whatever shapes you like, fusilli, shells, tubes)
  • vine ripened tomatoes (about 12-14 depending on how much sauce you prefer) 
  • 1 clove of garlic, grated
  • 1 small bunch of fresh coriander, chopped  (you can use basil if you prefer)
  • grated Parmesan
  • 2 Tbs olive oil, good quality
  • salt & pepper to taste
Method:

1) Bring the pasta to boil in a pan and cook until al dente, remove and rinse with cool water.
2) In a separate bowl, finely chop the tomatoes making sure to pour all the tomato juices in the bowl.  Add the grated garlic and chopped coriander, mix and leave till all the juices are mixed.
3)  When the pasta is ready add the pasta to the tomatoes and mix with a good swig of olive oil.  Season with salt and pepper and grate fresh Parmesan over and serve

~ ~ ~

I love serving this pasta with a Spanish inspired tomato salad.   I know what you thinking, a slight case of tomato overload but trust me these two dishes work very well together with the flavours all marrying up deliciously.

Now I can't take all the credit for this salad.  It's an adaption of a Jamie Oliver creation.























You'll need:

  • 10 ripe vine ripened tomatoes
  • half a length of chorizo
  • 1 mozzarella ball
  • small bunch of parsley, chopped
  • 1 tbs olive oil
  • 1 Tbs balsamic vinegar
  • salt and pepper to taste
Method:

1) Slice the chorizo and fry gently in a pan until it starts to crisp.
2) Roughly chop the tomatoes.  I like it quite chunky not too refined.  Add the sliced mozzarella.
3) Add the chorizo and pour the oil from the pan over the salad.  Add the chopped mozzarella.
4)  Pour over the balsamic vinegar and season with salt and pepper.