chorizo, pasta, egg, natural yogurt, garlic, chilli, oil, rosemary, pepper, salt, courgette and cabbage or any salad leaves
This is a great quick tasty dinner, serve with lots of salad to balance out the lovely carbiness. Although no cream is in sight!
Start by putting the pasta on to cook. Then heat some oil in a frying pan, once warm add sliced chorizo, a sprig of rosemary, a sliced red chilli, turn down the heat to low then and 2 cloves of crushed garlic. Mean while make your salad, I grated courgette and finely sliced cabbage and served with a honey, lemon and oil dressing. Keep the chorizo moving and turn off the heat if the garlic looks like it is starting to brown. Beat an egg with 2 tbsp of yogurt and set aside.
Once the pasta is cooked, set aside a little of the water then drain. Take the chorizo off the heat and add the pasta, then stir in the egg mixture while the pasta is still warm. If it is a too thick add a little of the pasta water to thin the sauce slightly. Enjoy with salad and lots of pepper.
aubergine, feta, oil, black olives, salt, onion, garlic, honey, cumin, chilli flakes, sunflower seeds, sun dried tomatoes, harissa, tomato puree, courgette, white cabbage, lemon
Sorry for the lack of posts, been a busy copy of weeks involving going to visit and help out my sisters porridge cafe, from one foodie to another! Here is an extremely tasty, quick and healthy dish, great for either lunch or a light dinner, brainchild of my friend Milly (who is the best veggie cook I know!) and myself… Am really enjoying using vegetables in salads at the moment and courgette and white cabbage work brilliantly. The cabbage just gives the bite needed with the softness of the aubergine.
Enough to feed two. Start by preheating your oven to its max temp, mine sadly only goes to 225c. Cut the aubergine in half and drizzle with a little oil and salt, cook for about 20 minutes. In the mean time, lightly fry a sliced onion and add a clove of crushed garlic, 1/2 tsp of cumin seeds, some sliced black olives, a few sliced sundried tomatoes, a few chilli flakes, squeeze of honey, 1 tsp of harissa and 1 tbsp of tomato puree. Keep stirring on a medium heat until the aubergines are done. Lift the aubergine out and gently push the middle part of the aubergine down and top with the onion mixture, crumble on some feta and cook for a further 5 minutes. Finally simply peel a courgette and thinly slice a white cabbage for the salad, serve with a generous squeeze of lemon
onion, garlic, risotto rice, frozen mixed seafood, harissa, fish stock cube, white wine, lemon, chilli flakes, salt and pepper, veg to serve
Here is my nice lazy version of a risotto, I know it’s not quite ‘proper’ but the result is very tasty dinner.
Start by sweating a sliced onion and a couple of crushed garlic clove in 1 tsp of harissa and a sprinkle of chilli flakes, once soft add your rice and coat in the onions. Cover the rice with fish stock and a generous splash of white wine. Stir and then cover leaving on a medium low heat. Stir every five minutes or so to keep the rice from sticking to the bottom and add more water as needed. When the rice is nearly done through in the frozen sea food, mine was a prawn and white fish mixture, it should take about 5 minutes to defrost while cooking in the rice, recover, when done season generously and I paired this with green beans.
Apologize for the awful pun.. Made me chuckle! My sister bought me these sweetcorn holders for my birthday as rumour has it I have a slight fondness of the yellow stuff.
Boil the sweetcorn in salted water for 10 minutes. Serve with a sprinkle of sugar, salt, pepper and a knob of butter. Who said vegetables were healthy?!