240g risotto rice
1 medium onion (chopped)
About 1 litre of vegetable stock (warm)
2 tbsp. each of fresh parsley, basil leaves, chives, tarragon, and mint leaves (all chopped) and 40g parmesan (grated)
1. First chop in cubes 3 courgettes and then grate the rest with the thicker surface of the grater.
2. Heat half of the butter in a wide pan and add the chopped onion and cook for 5 minutes in a medium-low heat and then add the grated courgettes.
3. In a another pan mix 1 tbsp. of olive oil with 15g of butter, when is hot add the cubed courgettes and cook in a medium high heat, until they are soft and start to get a brown colour. Stir time to time. When are ready just keep aside.
4. Add the rice to the pan with the onion and mix very well. After 1 minute pour the wine and simmer until the wine is absorb.
5. Now add a ladleful of the stock and stir slowly a couple of time repeat the process until the rice is cook. By experience always take between 15 to 18 minutes. When you are thinking that the risotto could be ready, with a teaspoon taste 1-2 grains of rice for know how much stock will need.
6. After you add the last ladleful of stock stir a couple of time, let to reduce the stock by half and add the herbs, rest of the butter and half of the parmesan cheese. Stir all very well, season , and let rest for 3 minutes.
7. Serve and garnish with extra parsley and the rest of the parmesan.
Courgette Pasta Bake.
|Courgette pasta bake|
300g macaroni pasta
3 courgettes (grated)
8 cherry tomatoes (halved)
300g half-fat crème fraîche
140g light mature cheddar (gratted)
2 tsp Dijon mustard
¼ grated nutmeg.
1 tbsp. thymes leaves
For the topping 5tbsp breadcrumbs -½ tbsp paprika -1 garlic clove (grated) . Oven at 200ºC
1. Cook the macaroni pasta following the instructions packet less 2 minutes.
2. In a big bowl mix the crème fraîche, courgettes, mustard, thyme leaves, 100g of the cheese and 2 tbsp. of the pasta water. And finely add the pasta. Mix very well.
3. Transfer the pasta mix to ovenproof dish and top with the cherry tomatoes and the rest of the cheese.
4. Now combine the breadcrumbs, garlic and paprika and scatter over the pasta.
5. Bake for about 15 minutes, and ready to serve!
Treacle tart recipe.
|Treacle Tart with ice-cream|
225g plain flour
100g butter (cubed)
1-2 egg yolk
20g caster sugar
Oven at 180ºc – 20cm flat tart tin.
55g ground almonds
310g golden syrup
140ml double cream
85g breadcrumbs (use fresh white bread)
1. To Make the pastry first sift the flour with a pinch of salt into a large bowl, then add the butter and rub all together using your finger until the mixture become crumbs.
2. Beat the egg yolk with 35ml water. Add the sugar to the bowl and gradually mix the egg mixture with water to the bowl until the dough is begins join together.
3. Take the dough out of the bowl and flatten into a shallow dish. Cover with cling film and refrigerate for at least 1 hour.
4. To make the filling, first whisk the cream and egg together in a large bowl.
5. In a pan in a low heat just warm the golden syrup stirring without stopping. When is just warm pour the syrup into the bowl whisking all together.
6. Now stir in the almonds and bread crumbs.
7. Now is time to remove the pastry from the fridge and put the dough in a floured surface and roll out until you get about 5mm thick. Put the pastry in the tin pressing it well into the edges and cut any excess .
8. Pour the filling into the pastry and spread it. Bake the tart for about 35 minutes until the `pastry is golden brown and the filling is set.
7 salad recipes to enjoy on summer nights and under 300 kcal!!!
Pineapple and green bean salad.
250g green beans
½ pineapple (peeled, cored and cut into wedges)
250g cherry tomatoes (halved)
1 cucumber (cut into thin wedges)
4 salad onions (sliced lengthways into thin strips)
10 min leaves
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp olive oil.
1 small red chilli (cut into strips)
1 garlic clove crushed
Serves 4. 134 kcal /serving.
1. Blanch the green beans in boiling water for about 3 minutes. Drain and refresh in cold water.
2. For the dressing, mix together all the salad dressing ingredients.
3. In a salad bowl combine the beans with the rest of salad ingredients and pour over the salad dressing, mix very well and enjoy a refreshing salad.
Sprouting Broccoli and mozzarella salad.
6 roast garlic cloves
500g sprouting broccoli
1 buffalo mozzarella ball
30g hazelnuts (toasted and chopped)
2 tbsp olive oil
1 lemon juice
Serves 4. 200kcal /serving
1. Blanch the broccoli in salted boiling water for about 3 minutes. Drain and let cool for 2 minutes.
2. On a big plate put the broccoli and dress with the olive oil and lemon juice.
3. Tear over the mozzarella and then scatter the hazelnuts and roast garlic without peeling.
4. Mix everything very well and ready to eat!
Salmon salad with elderflower vinaigrette
300g mild smoked salmon fillet.
1 lemon. (grate zest and juice)
20g golden caster sugar
2 tbsp chopped dill
100g of baby salad leaves
100g radihes (sliced)
5g each of fresh mint, parsley and chervil.
2 tbsp elderflower cordial
1 tbsp lemon juice
1 tsp Dijon mustard
4 tbsp olive oil
1. Whisk all the salad dressing ingredients together. Season with salt and pepper.
2. Combine the lemon zest, lemon juice, and dill in a bowl with the caster sugar and salmon, mix very well and set aside by 10 minutes
3. In a salad plate or bowl combine the radish, baby salad leaves, and herbs.
4. Now slice the salmon into flakes and combine in the salad bowl.
5. Drizzle the dressing and start to enjoy as soon as possible.
Griddled courgette and asparagus salad with feta cheese.
1 tsp fennel seeds
2 tbsp olive oil
2 courgettes (sliced)
100g green asparagus (end snapped)
50g wild rocket
100g feta cheese (en cubes)
3 tbsp cashew nuts
Grill at 220ºc
2 tbsp olive oil
½ lemon juice
½ tbsp. soya sauce
½ tbsp. honey
1 tbsp chopped parsley
Serves 4. 240 kcal /serving
1. Whisk together all the salad dressing ingredients.
2. In a bowl mix the fennels seeds with the olive oil, and then toss in the courgette and asparagus. And put under the grill for about 3 minutes each side. Remove when the vegetables are tender. Turn off the heat and in the same tray let the cashew toast a few
3. In a salad bowl mix the warm vegetables with the salad dressing, add the rocket and then sprinkle the feta cheese, adding at the ends the cashew nuts. Ready to serve!
Tomato pudding with mozzarella
1.2 kg cherry tomatoes (reserve 12 )
2 garlic cloves (halved)
3 basil sprig and 2 thyme sprigs
6 gelatine leaves
300g mini-mozzarella (halved)
20g basil leaves
½ tbsp. nuts
1 garlic cloves (halved)
20g parmesan (grated)
4 tbs olive oil
Serves 4. 250 kcal /serving
2. Soak the gelatine in cold water following the packet instructions.
3. Heat the tomato mixture in a pan, but don’t boil it. Now add the gelatine and stir until dissolved.
4. Pour the mixture into 100 ml ramekins. Leave to cool, then cover with cling film and refrigerate for at least 6 hours.
Now you can prepare the salad dressing, in this case is a basic pesto. Add the basil, pine nuts, and garlic to a food processor. Then and the parmesan, whiz again, now add the olive oil. Transfer to a container, drizzle an extra of olive oil and store in the fridge cover it.
6. After the gelatine mixture has set we can start to prepare the dish. First we need remove the tomatoes mixture from the ramekins putting the base of the ramekins in a bowl of hot water for 30 seconds. Then run a knife around the edge of the jelly and turn onto a plate.
7. When you have every ramekin in the different plates, decorate them with the mozzarella balls around them and scatter over a little of the pesto (if you don’t have the little mozzarella balls just use mozzarella chunks)
|Greek vegetable market by Venetia27|
Light Greek spring Salad.
1 large romaine lettuce (shredded)
3 salad onions (trimmed and finely sliced)
15g dill (finely chopped)
4 tbsp elderflower cordial
1 lemon juice
Serves 4. 100Kcal /serving
1. Mix the romaine lettuce in a bowl with the salad onions and dill.
2. Whisk the olive oil with the lemon juice. Season
3. Scatter the dressing into the salad bowl and mix very well.
4. Serve. May look very little but lettuce can be filling you, this dish is special for a hot summer night.
Traditional Greek Salad.
½ cucumber (halved lengthways and deseeded)
1 green pepper (finely sliced)
5 tomatoes (sliced into chunks)
1 red onion (finely sliced)
150 g kalamata olives
300g feta cheese (cubed)
1 ½ red wine vinegar
6 tbsp olive oil
Pinch dried oregano
1 tbsp parsley (chopped)
1 tbsp capers (rinse if they are salted)
1. In a salad bowl combine the cucumber, with tomatoes, pepper, onion and olives.
2. Dress the salad with olive oil and vinegar. Mix very well. And then scatter over the rest of salad dressing ingredients, and finally adds the cheese.
3. Serve in plates and scatter a few extra olive oil if you like.
Red Radishes, the spring winner.
In easy salads.
Refreshing Radish and Lettuce salad.
|Radish and Lettuces salad|
8 radishes (finely sliced) 2 anchovies (sliced)
2 gem lettuces (leaves only) 1 garlic clove
1 tbsp. lemon juice
3 tbsp. olive oil.
1. In a pestle and mortar mix the anchovies and garlic, and paste them, then add the lemon juice and mix very well, then add the olive oil.
2. In a salad bowl mix the radishes with the lettuce leaves and top with the dressing. Season is not necessary if you use the anchovies from a tin.
Crunchy Radishes with fennel.
8 radishes (quarted) 1 tbsp. white wine vinegar
1 bulb of fennel (quarted) 1 tsp. caster sugar
1 red onion (sliced) 3 tbsp. olive oil
1 cucumber (in lengthways & seed removed)
2 carrots (in finely ribbons)
Prepare all the vegetables and mix in a salad bowl. In another bowl mix vinegar, olive oil and sugar whisk for a couple of minutes. Toss in the salad bowl and add the parsley and dill. Mix very well, season with sea salt and ready to serve.
|Radish and fennel Salad|
Even easier: Same quantities of radishes and 2 fennel bulbs if you really like. Put them in a food processor and shred slightly. Now move them to the salad bowl, squeeze the juice of a lemon and add olive oil. Season with salt and good pinch of pepper.
Grill Mackerel and Radish salad.
|Mackerel and radish salad|
Is one of my favorites. You can buy already smoked mackerel in the supermarket or going to the fish counter and ask for a whole one (cleaned and head removed). If you choose this option just score 3 time with a sharp knife the skin of the mackerel e each side. Put in a baking tray and pour over 2 tbsp. of olive oil and juice of half lemon. Grill each side for about 5 minutes at 200ºC.
8/10 radishes (sliced) 3 tbsp. of olive oil
5 salad tomatoes (cut in wedges) 1 tbsp. or red wine vinegar
½ cucumber 1 garlic clove (crushed)
Plus 120g toasted bread that you can grill with the mackerel and then cut the bread in chunks.
1. Combine the olive, vinegar and garlic, whisk them.
2. In a salad bowl (quite big) put in the tomatoes and season with abundant black pepper, add the cucumber and radishes and pour over the vinaigrette. Marinate for 30 min.
3. When the fish cool down remove the skin of your grill mackerel and flake the flesh and when the marinating time is finish mix in the mackerel flesh in the bowl and add the crunchy bread.
4. Serve and enjoy!
Radishes like main side dishes.
Radishes in a main course with fry fish.
The next salad will be perfect in a main course dish that it contains some fry oil fish like sardines or even a fry squid.
12 radishes 8quartes and leaves reserved) 3 tbsp. olive oil
2 marmonde style tomatoes (thick sliced) 3 tbsp. sherry vinegar
8 spinach leaves (2 for dish)
Mix the radishes and tomatoes in a salad bowl; pour over the olive oil and vinegar. Let marinate for 15 minutes. Then season and stir in the spinach leaves and radish leaves. Mix. And ready to serve like a companion in 4 different plates.
Radishes in a main course with lamb steaks.
600g new potatoes (quarted)
10 radishes (sliced)
2 salad onions (sliced)
Some chopper mint (about 2 tbsp.)
3 tbsp. of olive oil and 1 tbsp. white wine vinegar.
1. Boil the potatoes until tender. Drain them and move to a salad bowl. Season the potatoes and pour over the olive oil and vinegar.
2. Stir in the radishes and salad onion. Mix well.
3. Arrange on the plates and sprinkle over the mint.
4. Now just add to the plate your lamb or even is nice with pork loin.
Chicory salad with Mimolette cheese.
Serves 6. Timing 15 min. Kcal 170
1 lettuce (lamb or frisée) 1 tbsp cider vinegar
3 read chicory heads (leaves separate) 1 tsp Dijon mustard
100g mimolette cheese (in stripes) 1 tsp caster sugar
50g walnuts (finely crushed) Salt and pepper
3 tbsp walnut oil
4 tbsp Groundnut oil
1. Place the leaves of chicory and lettuce in a bowl and add the mimolette and the crushed walnut.
2. In a little bowl mix the vinegar, mustard and sugar and pinch of salt and pepper, then add the oils and whisk very well. Taste your seasoning.
3. Pour the vinaigrette over the salad bowl and serve!
More! Chicory canapés and top chefs
Serves 4. Timing 25 min. Kcal 530/serving(plus side dish)
2 tbsp. plain flour
1 tsp chinese five spice
4 chicken breast.
½ tsp sea salt
½ tsp ground black pepper
3 cm root ginger (cut into strips)
4 tbsp clear honey
4 tbsp light soy sauce
2 tbsp brown soft sugar
1 wok or a deep frying pan
Preheat oven at 200ºC
To serve with radicchio leaves or potatoes or green peas.
1. In a bowl mix the flour, five spice, salt and pepper.
2. Heat the oil in a medium-high heat.
3. Toss the chicken in the flour mix, shake any excess
4. Put in the chicken in the hot sunflower oil and fry for 3-5 minutes.
5. When is ready remove and dry with kitchen paper. After arrange the breast in a baking tray with wedges of one of the lemons.
6. Roast in the oven for 15 minutes
7. Meanwhile, empty the wok but keep 2 tbsp. of the oil. And add the juice of the 2 remaining lemons, the root ginger strips, honey, soy sauce and sugar. Mix all very well and simmer until make a glaze
8. Slice the chicken and serve in the plates, drizzle with the glaze, serve with the lemons wedges and your favorite side dish.
Salt and Pepper prawns by Bill Granger.
Serves 6. Timing 25 min. 286 Kcal and 16g fat per serving
4 tbsp. corn flour.
1 tbsp sea salt
1 tsp black pepper
1 ½ tsp chinese five pepper
1 kg raw king prawns (peeled but keep the shell on the tails)
150 ml sunflower oil.
2 red chillies, finely sliced in lengthways.
1 lemon (cut into wedges)
Bunch of coriander leaves (20g)
A wok or a deep pan. Low oven heat (70º c)
1. Mix together the cornflour, salt pepper and five spices in a bowl.
2. Dust the prawns in the mix. Shake off any excess.
3. Heat the oil in a medium-high heat until start smoking
4. Start to fry the prawns in batches, between 2 -3 minutes, turning halfway through.
5. Drain in a kitchen paper and place them in the oven for keep them warm until your finish with the rest.
6. When you finish with the prawn in the same oil fry the chilli for 5 seconds.
7. Serve the prawns with the fried chilli, coriander and the lemon wedges.
More simple prawn recipes
Mussel With spaghetti.
Serves 4. Timing 20.
|Spaghetti with mussels|
1 kg cleaned mussels (discard open mussels)
2 garlic loves (chopped)
Handful of parsley (chopped)
200ml dry white wine
4 tbsp olive oil.
1. Start to cook the spaghetti in a pan of boiling water with a pinch of salt. Follow the timing instruction from the packet.
2. In another deep pan start to heat the 200ml of wine with the olive oil.
3. Once start to bubbling add the garlic and mussels. Put a lid on and cook in high heat for 4/5 minutes.
4. Down the heat to minimum and remove the lid, stir the mussels and discard the closed ones.
5. Toss in the cooked spaghetti with the parsley.
6. Serve straight away!
Mackerel with Coriander.
Kcal per mackerel 160. All meal around 400kcal.
2 serves by fish.
With the mussels I bring from the fish market a really big mackerel that I cooked in a very easy and tasty way. Mackerel still most of them catch in open sea Atlantic Ocean and is full of Omega 3 (100g= 1.1 to 2.2.g O3) even more than salmon and Mackerel is low content in mercury and as well is a good alternative to consume instead of the endangered tuna.
2 Cornish mackerel, cleaned.
1 red chilli, (deseeded and finely chopped)
Grated zest and juice of 1 lime
1 tbsp. olive oil
Bunch of coriander, finely chopped
1 clove garlic, crushed
Preheat grill to high. Or fan oven to 200ºC
2. In a bowl mix the chilli, lime zest and juice, olive oil, coriander, garlic and a little sea salt.
3. Rub the mix over the fish. Cover with a cling film and place in the fridge for at least 30 minutes.
4. Place the mackerel on a grill rack, drizzling over any remaining lime juice from the rub, and cook for 6-7 minutes on each side until is crispy and the flesh just-cooked. If you are using the fan cook about 20 min.
5. Serve alone or with your preferred side dish. Tomatoes and new potatoes work very well.
Orzo Pasta with squash.
Orzo pasta has become one of my favourite. Look like you are eating risotto, the Italian called big rice and taste grate. So you will see coming soon a lot of orzo pasta in the blog.
250g of orzo pasta.
2 tbsp olive oil.
2 onions chopped
1 garlic clove (minced)
500g butternut squash (peeled, deseed and cubed in 1cm)
1.2 litres of vegetable stock.
100g goat cheese (prepare in chunks)
8 Sage leaves (shredded)
|organic butternut squash|
1. In a large frying pan at medium heat warm the olive oil and sauté de onions for 3 min, stirring quite often. Add the garlic and sauté for 1 minuter.
2. Add the squash and 400 ml stock. Simmer until the squash is tender (about 15 min) Left the liquid consume.
3. In another pan with the rest of the stock start cooking the pasta. Follow the cooking instructions of the packet. When is al dente drain the orzo.
4. Tip the orzo into the butternut mixture and stir the goat cheese, parmesan and sage.
I recommend that shred very finely the sage. Season with black pepper, another big friends that they are. Serve and enjoy my favourite of the month.