Delicious Mushrooms Stew with Chickpeas and Quorn

Recipe Ingredients: (enough for 4)

    * 1 pack of Quorn "pieces" (or soy) about 250 to 300grs
    * 200grs squash pumpkin (peeled and cut into cubes)
    * 1 can of chopped tomatoes (or fresh peeled tomatoes 400grs chopped)
    * 2 medium sweet potatoes (peeled and diced)
    * 2 red-skinned potatoes (peeled and diced)
    * 8 medium mushrooms (cut in quarters)
    * 1 can of beans (rinsed and drained)
    * 2 large carrots (peeled and cut into pieces)
    * 1 large onion (chopped)
    * A small turnip (peeled and cut in cubes)
    * 1 / 2 teaspoon turmeric
    * 1 red pepper (chopped)
    * 3 garlics (chopped)
    * A bunch of parsley (chopped, reserve some leafs for presentation)
    * Salt, pepper, and olive oil "sufficient"

How to prepare:

Place in a pan (on medium) a little olive oil + salt + pepper. Once hot, add the garlic, onion and carrot, stirring regularly until it starts going golden. At this stage add the can of chopped tomatoes, and as soon as they start to boil add the potatoes (both kinds), the turnip, pumpkin, beans, Quorn, turmeric and red pepper.

Place a lid not fully covered and cook covered over low heat for about a minimum 30 minutes, taste to see if this as you like and add to taste the salt pepper, as well as the mushrooms and cook another 4 minutes. Finally add the parsley and cook for another 1-2 minutes. 

Then you only need to serve and decorate the dish, when I tried this recipe I decided that it would be very good served with a nice  cold Rose Wine, or  a good sparkling white. Kisses and bon apetit! ...

Salmon with Philadelfia and Caremalized Onions En-croute

Beautifull en-croute, made with salmon and a topping of caramelized onions and Philadelphia cream cheese.

Recipe Ingredients: (enough for 4)

• 1 skinless and boneless salmon fillet (I purchased it with skin and removed it after as is cheaper this way)
  
• 1 packet of puff pastry (I purchased it already rolled, as I didn't want the trouble to make it myself)
  
• 1 Large Onion (finely chopped)
  
• 2 tomatoes sliced
  
• 2 minced garlic cloves
  
• 21/2 a shot of Port Wine
  
• 2 Heaped soup spoons of Philadelphia Cream cheese (or similar)
  
• 1 bunch of parsley (finely chopped)
  
• a little salt, black pepper and virgin olive oil
  
• 1 egg yolk to brush the pastry
  

In a frying pan put a little olive oil and once hot add (salt and pepper), onion and garlic. Let them cook until they caramelize well, when this happens add the port wine, cook for another minute, remove from heat and leave to cool.

After cooling add the two tablespoons of Philadelphia over the chopped parsley and stir until it becomes consistent. Place the fillets of raw fish over the pastry (add a little salt and pepper on top), spread fillets with cream cheese and onion, put on top of the slices of tomato.

Now lift the flaps of the pastry covers the fish but do not completely cover it, use the excess of the ends of the wrap to make the strips to put over, these will not let the dough open more when cooking (see photo). Press the edges with the teeth of a fork and brush the dough thoroughly with the egg yolk. insert it in the hot oven (200 degrees C) for 25 minutes, and is ready to serve.

The vegetables are just boiled, I used as you can see, round beans, carrots and potatoes. You can use the same or even cauliflower, broccoli etc. You can also quickly after boiling the vag sauté them for one minute with butter on a frying pan then sprinkle some chopped parsley and a little lemon juice.

For the sauce puts the milk in a saucepan with the nutmeg, butter plus a dash of salt and pepper. Once it boils, mix the wine with the flour premixed, and stir until it thickens, finally add the chopped parsley and is done, pour over the vegetables. Bon Appetite

King Prawn Bean Stew with Garlic Basmati

Recipe Ingredients: (enough for 4)

• 400 grs basmati rice
  
• 3 cans (400grs each) borlotti or butter beans
  
• 350 grs skinless king prawns (uncooked)
• 50 grs of chourizo thinly sliced
  
• 1 carrot minced
  
• 1 onion minced
  
• 3 garlic cloves minced
  
• 150 mls tomato pulp (or passata)
  
• 1 pinch of cayenne
  
• 1 soup spoon of paprika
  
• 1 bunch of coriander finely chopped
  
• 2 large bayleafs
  
• a little olive oil, salt and black pepper (to taste)
  

One of the tastier things I have ever eaten in the restaurant MetrisPlanet in Faro Portugal. I loved it so much that I had to recreate it, also must confess that I went back and back to that restaurant to eat that meal over and over again during my holidays. Of course they didn't give me the recipe so I had to create my own version based on taste and look s alone, and if I may say turned out quite excellent.

I used butter beans which were nice however whenever I will do this again I will use either borlotti or white beans, as the butter beans were a little floury in texture and I prefer a smother texture almost creamy. At Metris Planet restaurant a portion for two was €16 which means only €8 per person, which is a great price, but think the portion given in quantity was really enough for over 4 people excellent value, if ever in Portugal in the Algarve I would recommend you to visit this restaurant.

Well... To make this dish, place a wok pan on the heat and add to it a little olive oil once well hot ad to it: garlic, onion, carrot, bay-leafs, chourizo, cayenne pepper and the paprika. Let these cook up until the onion starts to caramelize, which then you add the: drained beans and tomato pulp, and once is back to boiling put the lid on reduce heat to minimum and let it simmer for around 40 minutes, mixing occasionally so that it doesn't stick to the bottom. Twenty minutes into the cooking add the salt and black pepper.

Lastly ad the prawns and the chopped coriander (reserving a little coriander for the decoration of the dish), cooking these for 3-4 minutes the prawn will change from a greyish colour to the nice orange colour when cooked, must not overcook them as instead of soft they will turn hard and rubbery.

As to the rice cook this one in water and salt with a little of oil and a couple of crushed garlic cloves for the garlic flavour cook it for 10-12 minutes (check pack for cooking times). Once fully cooked I drained the rice and while draining passed boiling water through it to remove excess starch as this is no good for your health.

Then is just a matter of dishing it and eating it....Bon Appetite xxxxxxx

Broccoli Spears and King Prawn Quinoa

A delicious and healthy recipe, that is light and well suited to this time of year (summer). Also long awaited by you my followers, with my apologies for the wait.

Recipe Ingredients: (for 4 people)

• 350grs Quinoa
• 250 Pealed Prawn (raw) cut in halves
  
• 1 white onion, chopped
  
• 1 medium carrot, diced
  
• 2 spring onions, thinly sliced
  
• 200grs broccoli spears, (branches sliced)
  
• 2 garlic cloves, crushed and chopped
  
• 4 mild chillies, chopped
  
• 1 piece of ginger (size of a garlic clove) minced
  
• 1 fish stock cube (like knorr or Oxo)
• 1/2 can plum tomatoes pealed and chopped
  
• 1 soup spoon of turmeric
  
• 1/2 soup spoon of paprika
  
• 2 soup spoons of chopped coriander
  
• olive oil, salt and black pepper to taste (+ 1/4 glass of wine "red or white)

Preparation:

Put In a pan about three to four tablespoons of olive oil ,a pinch of salt and a little pepper. Place this one on the heat and let it heat, once hot add the onion, garlic, ginger, carrot, chilli, chopped branches of broccoli, chives, paprika and turmeric. Cook a little for about 1 to 2 minutes stirring occasionally, when it starts to get a little stuck to the pan, de-glacé it with 1 / 4 cup of white or red wine, and it will form a thick sauce, to which you add a glass of water, the tomatoes, broccoli, the fish stock and the Quinoa .

Once boiling reduce the heat to minimum and put a lid on the pan, watching it from time to time to see if a little more water is needed, let cook for about ten minutes, then add the prawns and let it cook three to four minutes more stirring occasionally, adding last coriander cover the pan again with the lid and let stand about two to three minutes which will make it ready to serve .... bon appetit.

Prawn Cakes with Saffron Bulgur and Salad

Recipe Ingredients: (Enough for 4)

• 200grs large prawns (puréed)
  
• 150grs cooked potato (puréed)
  
• 300grs Bulgur Wheat (medium)
  
• 1 egg (yolk to one side, whipped white to another)
• 1 Gem Lettuce (well crispy separated into leaves)
  
• 1 onion (finely chopped)
  
• 1/2 half a red pepper (finely chopped)*reserve a little for decoration*
  
• 2 garlic cloves (minced)
  
• 1 piece ginger (minced)
  
• 1 soup spoon of turmeric + 3 strands saffron
  
• 1 pinch chilli powder
  
• seasoning (salt and pepper)
  
• oil to fry
• some olive oil
  

One more easy to prepare recipe, that is tasty wholesome and easy on the waste line. Mix the potato purée and prawn purée with the egg yolk and some seasoning, after well mixed add the whipped egg white, and mix this well too, to form a paste. Place the oil on a pan or fryer, and to form the cakes you use two spoons, and scoop from spoon to spoon which will for the cake which you will then drop into the very hot oil, cooking them on both sides until golden brown (see picture). After they are cooked put them on a plate containing several kitchen towels to remove excess oil.

The accompaniment is bulgur, which is cooked just in boiling water as you would do rice, placing in the water a little oil and some salt, it will cook in around 10-12 minutes, then you drain it and pass through it while draining some boiling water to remove starch. The grains will be well fluffy.

While it's draining, put a wok on the fire (or large frying pan) with a little olive oil, once hot add the onion, pepper, garlic, ginger and seasoning once golden golden add the turmeric and saffron as well as the chilli powder, stir for around 1-2 minutes, then add a little water like 1/3 of a glass,cook a further 1 minute and then add the drained bulgur, turn the heat off and mix it really well so that the whole flavour infuses it.
Then is just a matter of arranging this light meal on a plate, you can do it as it is shown in the picture or use your own ideas. I used some strips of red pepper to decorate the bulgur, and used the larger gem lettuce leaves to bed the prawn cakes, and with the remaining leaves I shredded them added a few bits of tomato & grated carrot, and drizzled them with balsamic vinegar and some olive oil.

Was delicious. hope you enjoy this summer meal.

I was awarde this special token by my dear friend Kim From the blog Ordinary Recipes Made Gourmet she is a great friend, and normally i don't accept tokens as I just don't have the time required to post them and to attribute to deserving blogs.

Also, like her I feel I would be fair to just select a few of my friends foodies as all that visit me I feel deserve tokens like this one, so I am not passing it around as all of you are deserving of it. But I am linking back to the person that gave it to me, as she deserves it. She is fun to talk to, full of energy and helpful, her foods are full of quality even when she makes simple or classic foods. I suppose that is her motto anyway, she tries hard to succeed and I feel she deserves to have success, she has this Amazon Store you should visit.

Angel Hair Pasta with Salmon and Hake Soup

Recipe Ingredients: (eneugh for 4 people)

• 4-5 "balls" of Angel Hair Pasta (about 200grs)
• 150grs hake+ 150grs salmon (other fish can be chosen and use even more varieties) (cut the fish in small cubes)
  
• 1 onion (finely chopped)
• 1 carrot (finely chopped)
• 1 garlic clove (finely chopped)
• 1 piece of ginger (finely chopped)
• 1 bunch of parsley "or coriander" (finely chopped)
• 1/2 tomato pulp "passata"
• 1 cube of chicken or fish stock (fish stock is better)
  
• Salt, Black Pepper, paprika, chilli powder (a pinch of each)
• Olive oil and water (sufficient)

I made the sauce in the Wok, putting there a little olive oil, that once it reached hot temp, I added the onion, carrot, garlic & ginger, letting these cook until golden (stirring occasionally), once they reached that stage I added the fish and stir it occasionally only by tossing avoiding using wooden spoon, continued tossing occasionally but letting the fish to cook for around 2-3 minutes, as the fish cooks quickly.

At this point I've added the a pinch of each condiment, salt, b. Pepper, paprika chilli powder as well as the tomato pulp plus 2 glasses of water and the Angel hair pasta which I crushed with my hands to become just small bits of pasta I also added the stock cube. Then I let this cook for around 5-7 minutes, finally I turned the heat off and added the chopped herb (parsley or coriander) also added a few mint leaves that not only improve the visual they improve flavour and help digestion, I also toasted a few bits of bread and made some croutons, for a lovely soup meal. Enjoy!!

Tagliatelli a la Rico

Recipe Ingredients: (enough for 4 or 3 very hungry ones)

• 400grs mixed tagliatelle egg and spinach
  
• 1/2 can of black olives (cut in halves) roughly 120gr +or-
• 12 cherry tomatoes (cut in halves) with skin
  
• 1 courgette (cut in small cubes)
• 4 spring onions (cut in slices)
• 1 garlic clove minced
  
• 1 lid of nice balsamic vinegar
  
• 1/4 fresh cream
  
• 2 soup spoons of grated cheddar cheese
• 1 coriander bunch (finely chopped)
• sufficient, salt, black pepper and olive oil
  

From beginning to end it only took me 15 minutes to complete this meal. Put a pan with boiling water on the stove + a little salt and oil (tip, the oil prevents water from foaming up as well as it keeps pasta separated after cooked, rather than clumping up, I learnt this from the age of 9) in there put the pasta cooking.

Wile the pasta is cooking put a Wok on the stove, and in it add a little olive oil enough to cover the bottom, heat it up and as soon as fumes start coming out of it, add in there the following vegetables, courgette, spring onion and garlic + seasoning (salt and B pepper). Let these ones cook for around 3 minutes, stirring regularly, then add the tomatoes and onion + a the balsamic vinegar, and continue to stir for a further 3 minutes.

To that now you add the fresh cream and the cheese, and stir for a further 2 minutes, add to it now the drained tagliatelli, give it a few more turns, than switch the fire of on the stove and throw in the coriander, giving it a few more turns to mix it in well, then serve and (optional) you can add extra B pepper and or Grated dried parmesan cheese...And have a nice quick healthy cheap meal.

Duo Pizza - Thin and Crispy (Italian Type)

Receita em Português

Fiz estas pizas para o jantar no outro dia, ficaram uma delicia, já há muito tempo que não comia piza assim, sem estar oleosa e fofa, só fiz uma coisa que modificava, mas foi por preguiça. Nesta só me ti cheddar queijo, quando devia também ter posto mozarella, mas não estava com paciência para ir a loja, então podia ter ficado mais gostosa, mas também teria ficado mais calorifica. hehe O que se há de fazer?

Recipe Ingredients: (enough for 4 or two hungry ones)

• 2 tall glasses of strong plain flour
  
• 1 tall glass of water (+or-)
  
• 1 glass grated cheddar
  
• 1 glass of grated Mozarella (I didn't put this but is definitly better with it)
  
• 1 glass of pitted black olives
  
• 1 glass of mushrooms (thinly sliced)
• 1 large onion very thinly sliced
  
• 1/2 glass of tomato pulp (tempered with: a little salt and black pepper, a tea spoon of oregano, and a pinch of garlic granules)
• 1 tea spoon of instant fast action east
  
• salt
• olive oil
  

Preparation:

A very simple and fast recipe to accomplish. In a bowl I placed the flour and the east, which I mixed well, then followed by a large pinch of salt and the water (preferably warm), mix it well in with your hand, until it comes away from the walls of the bowl, transfer it onto a floured table, and sprinkling more flour kneed it stretching it to break down the starch in the dough making it silky and smooth, do this for around 5 minutes. Split the dough into two balls, and roll them with a rolling pin to the size of the trays you wanna put them in, with a tissue rub some olive oil at the base of the tray and then place the dough there, and you cover it with some kitchen cloths (sprinkle a little coarse polenta so it doesn't stick to the cloth) place them in the oven (switched off) for around 30 minutes, to allow the dough to rise a little.

After that remove the trays from the oven, and turn the oven on to preheat to 180-200c.
Split the sauce between the two pizzas, making sure you leave off around 1cm from the edge, leaving the dough exposed there, so you get a nice crust. Then put half of the mix of mozarella and cheddar dividing by the two pizzas over the dough. Followed by the toppings, (half for each) olives, onions, mushrooms (i made one without mushrooms as one of my kids do not like e'm), then followed by the remaining mixed cheddar and mozarella, a sprinkle of oregano on top of each, and oven with them for around 18 minutes, until golden, then I served with a little mixed salad and balsamic vinaigrette.

Remember you put whatever topping you want, and that this is also great to use left overs, of cooked meat or fish etc... (or even use ham, pineapple etc). just cut them into chunks and on top they go. Very nice with a glass of nice light red wine, like a good Californian red.

Adzuki Bean and Cabage Stew (Vegetarian/Vegan)

Receita em Português

Recipes Ingredients:(enough for 6)

• 1 Small Savoy cabbage (leaves separated and cut into pieces)
• 500grs Adzuki beans (soaked in water for 1.5 days)
• 4 large carrots (cut into pieces)
• 1 large onion (chopped)
• 1/3 tea spoon of cayenne
  
• 300grms of Quorn (or soya pieces)
• 1/5 tomato pulp
  
• 3 garlic cloves (minced)
• 1 soup spoon of smoky paprika
  
• salt and black pepper
  
• a little olive oil
  

This is a delicious and easy recipe to make, a Vegetarian/vegan option of the Portuguese bean stew known as "Feijoada".

The dried Adzuki beans were soaked for 1.5 days to get them ready for cooking, changed the soaking water once in the middle of the soaking. Than simply put the beans in a pan covered with water and a little salt and cooked them for 1hour and 10 minutes (more or less, so test beans near that time). Meanwhile I started the stew, by putting another pan on the stove with a little olive oil, garlic, onion, carrots, cayenne pepper and paprika, and let these cook until the carrot is cooked through, stirring occasionally.

While that was doing, I boiled a kettle of water, placed the cabbage in a bowl and poured the boiling water over it, leaving it submerged in the boiling water for about 3-5 minutes. Coming back to the stewing carrots, once these were cooked I added seasoning (sat and black pepper) as well as a tea spoon of sugar (to cut the stew acidity), then I added the tomato pulp the Quorn (or soya) the cabbage and the beans as well as a glass of water, placed a lid on the pan and once to the boil reduce to minimum and allowed it to cook for a good 20-25 minutes, stirring occasionally. I've done this type of food in the past and added to it a little pasta, it is a little more fattening but it does change from a spring food to a winter one fairly easily, obviously a little more water is required when doing that. This is a lovely and healthy meal, as the roughage helps with bowls problems, and is full of vitamins and minerals, from the greens etc.

Potato and Onion Frittata

Receita em Português

Recipe Ingredients: (enough for 4)

• 300grs potato (thinly sliced)
  
• 2 large onions (thinly sliced).
• 3 garlic cloves (thinly sliced).
• 6 medium beefy tomatoes (sliced)
  
• 6 eggs (mixed not beaten).
• 1 red bell pepper (thinly sliced).
• 2 red chillies (de-seeded thinly sliced).
• (optional...Chopped coriander...leftovers of cooked fishes or meats can be added too).
• 1/2 tea spoon paprica.
• salt and black pepper.

Is really simple, frittata is like an omelette finished in the oven, only that the eggs are not beaten so making like a firmer omelette rather than fluffy, so when mixing the eggs make sure they're just mixed no froth please. The frittata also normally made in a frying pan than cook the bottom of the omelette and then is finished in the oven or grill, due to the size of mine I done it all in the oven in a large dish.

Stick a frying pan on the stove, with a little olive oil that once hot you add to it the onion, the pepper, the garlic and chilli. Let these cook until golden then add 1 of the tomatoes cut into small pieces (keeping the remaining 5 to place on top of the frittata) also add the seasoning (salt and black pepper, add also the potato and a half glass of water, once boiling reduce to minimum, place a lid on top and let the potato cook through but to the point only that it is still firm, meanwhile place a pirex dish in the oven with a little olive oil at around 150c.

In a bowl place the eggs mix them (no froth remember) and once mixed add the potato mixture, give it a swirl so that the whole mixture is involved with egg, take the tray out of the oven and pour mixture inside, as is very hot this will start the cooking of the bottom of the frittata, cover the top with the sliced tomatoes seasoning them too, and place it back in the oven raising the temp to 200c, should be done within 20 minutes, and that's it serve it with a salad, or any other accompaniment of your choice, or eat it on it's own up to you...is delicious simple and fast to make, excellent when you on the go. "bon apetit" :)

Spicy Seafood Risotto my Way

Recipe Ingredients: (enough for 2 "double for 4")

• 250grs basmati rice
  
• 2 chicken thighs skinless and boneless (cubed)
  
• 2 hand full of mixed seafood (the one I chose had: prawns, mussels, calamari rings and clams "optionally you can have these fresh")
  
• 2 garlic cloves (minced)
• 1 onion (diced)
• 1 hand full mixed frozen peppers (or alternatively 1 red pepper diced)
• 1 red chilli (minced)
• 1 lid of vodka
  
• 1 soup spoon of turmeric
• 2 soup spoons of tomato paste (diluted in a little water)
• a little olive oil + some salt and black pepper + a couple of bay leaves

Place a pan with boiling water and a little salt on the stove, and put the rice in which should be cooked in 10-12 minutes (depending on rice quality).

While that is doing, place a frying pan or wok on the stove with a little olive oil, and once hot add the garlic, onion, mixed peppers, chilli salt and black pepper as well as the bay leaves. Cook these until golden and at this stage add the chicken, quickly seal it and as soon as is sealed add the paprica and the vodka cook for a further 1-2 minutes and then add the diluted tomato paste, cook for about 7 minutes, and then add the frozen or fresh sea food... either will only take around 3-4 minutes to cook as you want it just cooked not overcooked, as overcooked seafood becomes rubbery and hard.

Once cooked drain the rice and while draining pass boiling water through it to remove excess starch, then throw in with the sauce mix well let it rest a couple of minutes to absorb all flavour and serve decorated with a little coriander.

Left Over Beef Stew

Well I made a small mistake on this one, not to be repeated, so I am owning up as to prove that everyone makes mistakes from time to time. I made this stew with red skin potatoes with the skin, thinking more flavour and more roughage but I ended up with quite rough red skins well noticeable in my velvety stew, I now know not to use skin on potatoes in stew unless using new potatoes where the skin is so thin that is bearably noticeable (especially when I used old potatoes).
Everything apart from the beef in this stew was old and nearly going off, but it turned out one of the best stews I made so far, I can only assume this being due to the vast variety of veg that went in, the beef was braising steak cut into pieces.

Recipe Ingredients: (enough for 4)

• 400grs braising steak (diced)
• 50grs pancetta (or smoked bacon)
  
• 500grs red skin potatoes (cubed) please remove skin unless they are new potatoes
• 1pkt mushrooms brown cap (halved and quartered depending on size)
  
• 1 onion (diced)
• 2 garlic cloves (minced) + a pinch of garlic powder
• 6 spring onions (sliced)
• 1 celery heart (sliced)
• 3 carrots (sliced)
• 1pkt mangetout (cut into three parts)
  
• 1 pepper (diced)
• 1 chilli (chopped) 1 a pinch of cayenne pepper
• 1 tin plum tomatoes (chopped)
• 2 spoons of tomato paste (diluted in half glass of water)
• a pinch of paprika
• salt and pepper to taste
• olive oil to taste

Very simple to make so is short and sweet. Put a pan on the stove with a little olive oil, once hot add the garlic, onion, chillies, (both) pancetta, salt and black pepper. Let these cook until the onions and pancetta are starting to go golden add the beef and stirring it occasionally until is sealed (you know this as should go brown all around), then add chopped tomatoes, put a lid on and let it cook for around 40 minutes on lowest of heat, then add the tomato paste and all the rest of the stuff you have left celery, potato, carrots, pepper , spring onion, mangetout, mushroom and paprika. Put the lid back on and let this now cook for around 25 minutes. Optionally at the end you may add some flat leave parsley. And that is it ready to eat.

The mushrooms were crinkly, the celery limp, potatoes were starting to grow roots, carrots had whiskers, garlic little sprouts, mangetout limp and so on this was the state of my veg as if I didn't use it would go to be compost, I am glad I did use it as it made one of the best tasting meals I ever ate (well made by me) I am in no way suggesting you use veg like these you can use fresh veg I am sure the result will be the same or better, I am only asking that you think before you throw anything away...As there are millions of people in the world starving that would eat those thing that you, me would throw away, lets not then. Thanks for reading. hope you enjoy this post.

Spaghetti Bolognese with Pancetta and Chorizo

Recipe Ingredients: (enough for 4)

• 500grs minced meat (beef)
  
• 400grs spaghetti
• 40grs Pancetta (or smoked bacon)
• 20grs chorizo (diced)
• 1 onion (finely diced)
• 3 garlic cloves (finely diced)
  
• 1 plum tomato tin (finely diced) best if "Italian"
  
• 1 soup spoon of tomato concentrate (diluted in 1/2 glass of water)
• 1 chicken stock cube
  
• enough olive oil
  
• bunch of coriander
  
• enough salt and black pepper

Put on the stove a frying pan with a little olive oil, once well hot add the onion, the garlic and cook these well until golden, and at this stage add the pancetta and chorizo fry them for a further 3 minutes stirring always, follow it them with the addition of the minced beef, and still stirring it this time occasionally cook until all of the beef is browned, at which stage you now add the tomatoes both plum and concentrate, once it gets to boiling point reduce the flame to minimum and let it cook for about 20-30 minutes.

Eleven minutes before the sauce is ready, place a pan of boiling water with little salt and vegetable oil (like 2 soup spoons), stick the spaghetti inside and this will be ready in 11 minutes should still be a little "al Dente" as it should, as is delicious if it offers a little resistance when you bite it, drain it in a colander pouring boiling water over it to remove the starch still draining it. Serve and eat is delicious, and very simple.

Quorn Enchiladas (you can use alternatives, Inc meat)

Well for a good enchilada you need a good tortilla wrap, normally I make my own as is best, however trying to save time I purchased some decent ones, ready made.

I also prepared the tray for the oven straight away, with a drizzle of olive oil so that the enchiladas don't get stuck when cooking.

And this is the filling already cooked:

Recipe Ingredients:

• 1 packet of Quorn about 250-300grs
  
• 1 Red bell pepper (cut into strips)
• 2 white onions (cut into strips, these are sweeter)
• 1 can of Flagleotti beans (but also any red small bean will do)
• 3 garlic cloves (minced)
• 1 red chilli (hot, cut into strips)
  
• 1/2 soup spoon cumin powder
  
• 1/2 tea spoon Cayenne pepper
  
• 1/2 soup spoon oregano
• 2 soup spoon tomato concentrate diluted in half glass of water.
  
• salt and black pepper
  
• a little olive oil
  

Put a frying pan on the stove with a little olive oil, when hot adding also the garlic, bell pepper, cayenne, cumin powder, salt & Black pepper. Let these fry for 5 minutes stirring occasionally, then add the Quorn and the "diluted" tomato concentrate, plus the cayenne and oregano, let it cook a further 5-7 minutes stirring occasionally and the sauce is done (adding the beans around 3 minutes before cooking finishes).

The the bechamel, as done in previous recipes, so is unnecessary to give the recipe again, as you know already how it is done or you can check previous recipes.

Then I lay the sauce with the shape of a fat sausage in the middle of the tortilla living a little room from the sides, so that it doesn't spill when I roll em up.

Followed by a line of thick bechamel over the top as you can see on the photo, note that bechamel needs to be very thick.

One by one I stuffed all the enchiladas in the tray, poured bechamel over all of them followed by a line of diluted tomato concentrate + a little cheddar sprinkles on top as well as some oregano.

Then oven for around 27 minutes @ 200c, until golden brown. This has to be a must make them sometime. Yum yum!

No photo above which represents that it was all eaten. I made this one with a step by step photos etc. as to show how easy it is to make them, and how delicious it gets, so that you are encouraged to make them too, like I said at the beginning, you can use meat instead if you prefer. I accompanied this with a nice beer from Morrison, a Brazilian beer called Barahma, and was a very light in taste beer, yet fair amount of alcohol...nice.

Ginger and Paprika Cod with Prawn Rice

Receita em Português AQUI

Recipe Ingredients: (Enough food for 4)

• 300grs rice
• 4 fresh cod fillets (skinless)
• 1 piece of ginger the size of 2 garlic cloves (minced)
  
• 4 garlic cloves (minced)
• 200grs prawn (uncooked and pealed)
• 1 onion (very finely diced)
• 1 courgette (diced)
  
• 1/2 green pepper (diced)
• 1 soup spoon of turmeric
  
• 1/2 tea spoon of cayenne pepper
  
• 2 soup spoons of tomato concentrate
  
• 1 fish stock (knorr or Oxo or similar)
  
• a little olive oil
  
• (optional a little chorizo, diced)

Marinade the fish rubbing on it a mixture of two garlic cloves with some olive oil a little salt and pepper, paprica and ginger, on both sides, and let it flavour for at least half hour.

On a pan you need to cook the rice, which will take about 10-12. Cook it until is virtually cooked but not quite done, drain it and while draining it run some boiling water through it as this will remove the excess starch as well as leaves it wanting to absorb the rest it needs to finish cooking, this is so that when you add the sauce it swells the rest and acquires fully the sauce flavour as if it was cooked in it, just without the stodginess.

In a pan you put a little olive oil together with the onion, pepper, remaining 2 garlic cloves, cayenne, salt and pepper. So you cook these until the onion is slightly browned, at this stage you add the courgette the 2 spoons of tomato concentrate "diluted in a little water", and the fish stock, let it all boil for about 15 minutes, at the end of that add now the prawns (and optionally the chorizo) let it cook for a further 3-4 minutes (not any longer or the prawn will go rubbery) and is ready to serve after you add the rice to the sauce give it a stir, put the lid on and let it rest around 2-3 minutes.

Obviously controlling the time, you will have started the fish while doing the sauce even though this one is quite quick to do. Put a skillet or frying pan that can go in the oven, on the stove with a little olive oil, once hot add the fish, and quickly seal it around 2 minutes on each side, then you stick the fish in the oven preheated to 180 Celsius (gas mark 4) for about 10 minutes. And that is as simple as it gets.. A wonderful easy and very healthy economical meal.

Chorizo Flower Thighs served on a Chive Mash and a Smooth Spicy Cheese and Tomato Sauce

Another invented by me, and with this one both the eyes and the stomach can eat it.

Ingredients for Recipe: (for the 3 people)

• 3 chicken thighs (boneless and skinless)
• 1 bunch of chives (half diced, half just strips) "see photo"
• 1 piece of chorizo the length of the chicken thigh (chopped into strips)
  
• 1 can of peeled tomatoes (cut in pieces)
• 1 / 2 cup of milk + 1 cup of milk (for purée)
  
• 2 garlic cloves, (1 cut into strips for the thighs, 1 thin sliced for tomato sauce)
  
• 3 tablespoon of cheddar cheese (cut into small cubes)
  
• 1 tablespoon of butter for the mash + 1 more
  
• 1 flat teaspoon of chilli powder
  
• 6 large potatoes (peeled and cut into cubes)
• 1 pinch of nutmeg
• some coriander leaves.
  
• salt and black pepper (to taste)
  
• optional if you want the thighs also spicy, 1 red chilli (sliced thin into strips without seeds or veins)

It's easy to prepare. After removing the bones and skin (optional). Extend the thigh on a tray (or similar) and on the thicker part of it, with a sharp knife cut a flap to elongate the thigh further, (see photo) and put over some salt, ground black pepper, chorizo strips, chives, chilli strips of (optional) and garlic strips. Wrap the thighs so that they look as intact thighs, stick a couple of criss cross toothpicks to avoid them open when you cook them.

Let them rest half an hour helps helps them to gain taste, put a little olive oil in a frying pan and once hot put the salt and pepper well as the thighs frying, seal and make the thigh golden brown turning them around until the whole thigh is golden, pour contents of the skillet (frying pan) into a pan and pour in also the can of tomatoes and the remaining garlic garlic. Once it boils, turn down the heat and let it cook for about 5 minutes, add the chilli powder and turn the thighs around , and let it cook 5 more minutes. Now remove the thighs from the sauce and cut them into slices, and put the butter (1 tablespoon) milk and cheese cubes into the sauce, , , once incorporated it makes a very creamy sauce.

Of course at the same time do the potatoes. Put the potato cubes in a pan with boiling water and they will take about 10 minutes to be cooked, once they are cooked and drained and mash them. In a milk pan put, a glass of milk warming up with a tablespoon full of butter, and once hot so that the butter is melted pour it into the mashed potatoes also adding the salt, ground black pepper, chopped chives and a of pinch of nutmeg, stir well dish it and put the slices of chicken on top and the sauce around. Don't forget the coriander leaves as these are not just decoration, eaten with the sauce gives it a special taste.