Quorn "Meat" Balls with Tomato and Mint Sauce

Recipe Ingredients: (enough for 4)

• 1 pkt of Quorn balls (these can also be soya balls or any other vegetarian substitute, in the case of not being able to find these you can use full button mushrooms about 300 grs, or real meat)
• 300 grs spaghetti
  
• 1 diced onion
  
• 1 large diced courgette
  
• 1 very finely diced carrot
  
• 2 garlic cloves minced
  
• 1 piece of ginger root the size of a garlic piece minced
  
• 2 finely chopped medium hot chillies
  
• 1 vegetable stock cube
  
• 1 can of Italian plum tomatoes diced
  
• 1 soup spoon of paprika
  
• 11 chopped fresh mint leaves
  
• a little bunch of chopped parsley
  
• 4 soup spoons of fresh single cream (I used very little as I wish this dish to be healthy)
• a little olive oil, salt and black pepper (to taste)
  

To cook the spaghetti put a pan on the stove with some water and a little salt and vegetable oil (a couple of soup spoons full), the salt will enhance the spaghetti flavour and the oil will stop the water over-frothing when boiling the pasta due to the starch in the spaghetti. This will take 10-12 minutes to be fully cooked which should be enough time to do the sauce.

To do the sauce I used a wok pan, with a little olive oil on the stove high temp, once hot I added the, onion, courgette, garlic, carrot, ginger and chilli + seasoning. Once the onion is semi-transparent (around 4 minutes add the Quorn balls, stock cube and tomatoes, bring this to the boil and reduce heat to medium let it cook another 6-10 minutes at this stage add the cream and mint cook for a further 1-2 minutes, remove from the heat and add the parsley, mix well and serve over the spaghetti. Enjoy!!!

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.

Courgette Bake (Vegetarian esily changed to Vegan too)

I thought the meal before this one had come top shoulder to shoulder with all the meals I ever made, maybe even above...So I thought I will never be able to surpass it..how wrong was I, and is not even a meat meal...I was really surprised, I DECLARE THIS ONE THE BEST MEAL I EVER HAD.

My wife said the same, so did my kid (who normally a very good meal to him he classes it as aright) they classed this meal as EXCELLENT. Not sure if I should divulge it. :) lol
I can tell you is not a lasagna nor it's a gratin.

Receita em Português

Ok...ok.. I will give out the recipe, as it is very special not to share with my loved followers. Is like a lasagna but has no pasta, I used slithers of courgete instead of pasta, and is like a grattin but it is not a bechamel as it has no cheese appart from the lottle bit you can see sprinkled on top, is a white sauce like the one I made for the previous meal with ginger garlic and saffron, I used milk to make it, but for a vegan use soy milk (which I think will even improve further the flavour, and skip the sprinkling of cheese on top.

Recipe Ingredients: (enough for 5-6)

• 2 large courgettes (slither them with a potato pealer, very thin slices)
  
• 6 large carrots (cut into half and then quartered leght ways)
  
• 150grs runner beans (destringed and sliced diagonally)
• 1kg baby new potatoes (others will do but these are the most tender)
• 1pkt of asparagus
• 2 chillis (thinly sliced)
  
• 1 large bell pepper (sliced) this has the most nutty taste...one can smell it when cutting it.
• 4 large garlic cloves (minced)
  
• 1 piece of ginger the size of 4 large garlic cloves (minced)
• 2 glasses of milk (soy if you vegan)
• 1 large spoon arrow root (or more cheaply corn starch) diluted in a little water.
• 1 celery heart (sliced)
• some butter
• some olive oil
• a little salt and black pepper
• a pinch of saffron
  

Well, put a large pan with boiling water on the stove and cook the new potatoes and the carrots, you want them fully cooked but still firm around 25-30 minutes, should do it but it is dependent on potato quality, so keep and eye on them, I use a pin to prickle them throught if it goes through effortessly then their're done. Once cooked drain them and half them, set them aside temporarily.

Prepare all the veg. Once is all prepared, you need to make the white sauce and the stirfry to go within the courgette slithers.

For the white sauce in a milk pan put alittle olive oil and seasoning (salt and pepper), once hot add half of the ginger and half of the garlic and the pinch of saffron, once golden pour the milk in stirring briskly. While stirring put in the arrow root powder dissolved in a little water (and optionally a large spoon of butter), continue to stirr until is thikens up, once done set it aside.

Now place a large wok on the stove add a little olive oil, once hot add a little seasoning + the remaining garlic, ginger also the bell pepper, chilli, runner beans and celery. Continuously stir-fry these it will take around 10 minutes, then add the potatoes, stirfry a further 3 minutes. Then is ready remove from the fire.

Set a pirex tray (or any other tray to go in the oven) drizzle olive oil on the bottom, then slither by slither carefully layer to cover the whole botom of the dish, then throw in the potato mixture, followed by the carrots, then the white sauce reserving a little for the top, place another layer of courgette slithers to fully cover the top (no gaps) than smeer the remaining sauce on top nad sprinkle a little cheddar cheese (if vegan i would sprinkle a little oregano and sweet paprika) and it goes in the oven 200c for around 20 minutes.

The asparagus blanch them for around 3 minutes then cook them in a generous amount of butter (if vegan after blanching them cook them in peanut oil "not fry" so low temp and toss them)

So there you are, a beautifull meal for all of you beautifull people ou there!!!

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.

Nut Free Salad Pesto Pasta with a Pan Fried Cod Loin

Easiest and fairly healthy meal. Recipe Ingredients:

• 400grs fresh pasta (I used spirals)
• 250grs packet of three leaves salad (mine was, spinach, rocket and water cress)
• 3 garlic cloves (minced)
• 1/2 red bell pepper
• 1/2 red chilli
• some olive oil
• 1 juice of whole lemon
• 4 fresh cod loins
• salt and pepper to taste

In a frying pan put a little olive oil and two of the minced garlic cook for 1 minute add the salad, and toss it quickly when it goes limp and darker in colour pour it all into a jug and add 3 glugs of olive oil, the lemon juice the bell pepper and chilli, blitz it all with the blender. Meanwhile cook the pasta in boiling water with a little salt and a little vegetable oil, it takes around 15 minutes to cook once cooked add the pesto, you made. Also on the pan you sautéed the salad add a little more olive oil the remaining garlic a little salt and pepper, and the cod loins you can squeeze a little lemon juice over them if you want it will take around three minutes on each side to cook completely depending on thickness, and is all done ...check the times and plan how and when to cook things so that all finishes at the same time, this is a lovely light and fast meal yet very filling and colourful. cheers!!

"Valentino Hot" Chicken with chickpeas Wedges and Salad

Receita em Português AQUI

I call this chicken Valentino chicken as it has two discerning characteristics that live up to the name, is spicy hot and very red in colour..you'll see below why. :D

Recipe Ingredients: (enough for 3-4 people)

• 400-500grs chicken thighs (skinless and boneless)
  
• 2 cooked beetroot's
  
• 1 medium onion
  
• 2 garlic cloves
  
• 1 large chilli (chopped "including seeds and veins")
  
• 1 chopped plum tomato tin
  
• 2 soup spoons of tomato concentrate
  
• 1/2 red pepper
  
• 1/2 chickpeas tin
  
• 1/3 glass of light red wine or rosé
  
• 4 spring onions (chopped finely)
  
• some olive oil
  
• salt and black pepper (to taste)

Place a pan on the stove at high temp, put enough olive oil in to cover the bottom of the pan, and once it is hot add: the onion, beetroot and red pepper, let these cook for a little while (about 3 minutes) and then piece by piece add the chicken and as soon as it seal on one side turn the chicken around to seal the other side too as this helps to keep the juices in keeping the chicken moist and tender. Chicken which you previously marinated in the (garlic, chilli and wine " see photo") for around 30 mins to 1 hr.

After the chicken is completely sealed ad the marinating liquid including the chillies and garlic into the pan, and together with that ad also the two, tomato paste and chopped plum tomatoes. Reduce the heat to medium and let it simmer for a good 10-15 minutes stirring occasionally.

Now temporarily remove the chicken, put the sauce in a jug and blitz it with the blender, back into the pan with the sauce and add the chickpeas and put the chicken back there too, and now cook for a further 5 minutes so that the chickpeas heat up properly (as is already cooked in the tin), then arrange it on the plate with the wedges and a little salad or do it your own way. Cheers!!

Recipe Ingredients: (for the wedges, enough for 3-4 people)

• 400grs potatoes (cut lengthways in six, to form wedges)
  
• 1 soup spoon plain flour
  
• 1 pinch of fresh ground black pepper
  
• 1 pinch of fresh ground sea salt
  
• 1/2 tea spoon of chilli powder
  
• 3 spoons of olive oil

Place a pan with boiling water on the stove at high temp with a little salt, place the potato wedges inside and part-cook them (about 4-5 minutes) remove and drain the potatoes, and place them in a bowl, placing all the remaining ingredients in the bowl with the potatoes, toss them in the bowl not using any utensils, just toss them until they are fully covered by the ingredients.

Now scatter them in a tray and place them in the oven at 200c for about 15-20 until golden brown, and at this point they are ready to serve. Now these potato wedges are easy to make and very versatile, as you can pick and choose what aromatic herbs you put in if any you can put dry herbs or fresh, or even different powders...one of my favourite is paprika and garlic powder. Anyway have fun...that is what cooking is all about having fun and experimenting.

Bellow was another meal I made using some left overs from the above meal, I had a little sauce and chickpeas left as well as a couple of chicken pieces, so I cut the chicken in small bits, got the sauce (after heating it) and chickpeas in a blender added a couple of glugs of olive oil (extra virgin) blitz it to a smooth paste (to pesto consistency) . Cooked some pasta and and added the sauce with the chicken bits mixed in into the pasta (in this case spaghetti) also chopped up finely some spring onions and scattered over the top of the dish for added décor and taste. et voila...bon apetit...

Chilli con Quorn over Pasta Shells (vagetarian)

Receita em Português AQUI

Very easy recipe that I do repeat several times during the month, as my wife is a vegetarian, and this turns out very similar to the meat one (my opinion) I also enjoy it too. The kids are not so keen, don't take me wrong they still like it but called it fake meat and say would prefer with real meat.

• 2 red chillies (finely sliced) medium hot
  
• 1/2 red pepper and 1/2 green pepper (diced)
• 1 onion diced
  
• 1 large carrot (thinly sliced)
  
• 3 garlic cloves (minced)
  
• 1 soup spoon tomato concentrate
  
• 1 tin of tomatoes (diced) can also use fresh ones but de-seed them and remove the skin first about 3 large will do (diced)
  
• 1 tin mixed beans (or just kidney beans will do)
  
• salt and pepper to taste
  
• 1 tea spoon full of cumin powder
  
• 300grs of Quorn (or alternatively soya mince)
  
• 400grs of pasta shells (cooked in water with two crushed garlic cloves)
  
• 1/2 glass of white wine
  
• 4 soup spoons of olive oil
  

Well this recipe is very simple, place the oil in pan and once very hot add the following: Onion, Garlic, chilly, peppers, carrots, cumin powder, salt and black pepper (to taste), let it all cook stirring occasionally until the onion is semi transparent, at this stage add the tomato, the tomato concentrate and the wine, reduce to medium heat and let it simmer for 5 minutes.

Now add the Quorn or Soya and let it continue to simmer stirring occasionally for a further 5 minutes, at the of which you add the beans and let it continue to simmer for a further 3-5 minutes more and the sauce is ready. So remember to put the pasta on cooking around the time you added the Quorn to the sauce.

Once all is ready place the pasta on the plate (you can also do this with rice or Bulgar or even cus cus) and pour a good couple of serving spoons over the pasta, (optionally) you can add some grated cheddar and a little Parmesan on top. makes it just delicious, of course is also good without it. For a meat one just replace the Quorn with beef or pork or lamb mince.

Tip: for fairly hot use the whole chillies sliced, if less heat is required just cat the chillies in half and remove the seeds and the white veins, before cooking them.

Spicy Meat Balls with a Smooth Chilli and Tomato Sauce

Receita em Portugues AQUI

The meat balls are back, after a request I received for spicy ones.

Recipe Ingredients:

• 400grs minced Beef
• 1 hand full of bread crumbs
• 1 egg (whole)
• 1 full onion finely chopped
  
• 3 garlic cloves (minced)
• 1 coriander bunch (finely chopped)
• 300grs of fresh fettuccine
  
• 1 tin of tomatoes
• 1/3 of a glass fresh cream
  
• 2 level two chillies (finely chopped with the seeds, for less hot remove seeds and white veins inside the chillies)
  
• a pinch of chili powder
• Salt and pepper to taste
• some olive oil
• 1 chicken stock cube
• a tea spoon of flour diluted in a little water (to thicken sauce)
  

On a deep pan put some water and salt and a drizzle of oil and boiled the pasta it takes only about 5 minutes to do as is fresh pasta (fettuccine), bearing in mind the sauce may take a little longer to make, make sure only to make the paste 5 minutes before the sauce is ready, so all comes out at the same time.

To make the meat balls, put the minced meat in a bowl, and put there also the parsley finely chopped, 1 garlic clove minced, a pinch of black pepper a pinch of salt and a pinch of chilli powder, the bread crumbs and the egg. With your hands mix it all very well and shape pieces of the meat into balls, and set these aside.

For the sauce on a frying pan or wok put in a glug of olive oil, once very hot add the onion, the garlic, the chilli and season it (salt and pepper to taste), cook these for about 5 minutes then add the meat balls, and turn them around to seal them, once fully sealed (brown all around) ad the tomato and chicken stock cube, let them cook for another 7 minutes, and now add the cream and the water with flour, and that will make just a nice sauce, let it cook a further 3 minutes (or more) as if you want the sauce tastier and thicker you can let it simmer for longer.

This one was really delicious, and fiery hot...most of the heat is felt around the lips as is fresh chillies. And you must admit the dish is very colourful and fiery too. You can see the steam coming of it yum yum!!