Beetroot Linguine with Courgette and Mushrooms

Recipe Ingredients: (enough for 4)

• 400grs linguine pasta
  
• 3 small cooked beetroot (finely chopped)
• 1 courgette (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 onion (finely chopped)
• 12 mushrooms (cut in halves)
• 2 soup spoons of fresh cream
  
• 1 glass of semi skinned milk
  
• 1 teaspoon of corn starch diluted in a little water
  
• 2 soup spoons of grated cheddar cheese
  
• some, salt black pepper and olive oil.
  

Place some water in a pan with a little salt and a drizzle of olive oil, once boiling insert the linguine there, letting this one cook for 12-14 minutes, once done (should be al dente), drain it and while draining pass through it some more fresh boiling water, to remove excess starch. Continue to drain it.

Meanwhile put a little olive olive oil in a wok (about 3 soup spoons full). once hot add the onion and garlic, once these start going blond, add the remaining vegetables (the beetroot, courgette, and mushrooms) let these cook well for around 7-10 minutes, adding a little water every time it feels a little dry and stirring occasionally.

After they are cooked, add the fresh cream at this stage and the milk, bring it to the boil, and as soon as it starts to boil add the corn starch diluted in the water, the cheese, and stir regularly allowing it to thicken, once thickened place the linguine inside and stir come more as to mix well the sauce with the pasta, serve it now while very hot, it is delicious.

The beetroot is lovely in this dish as it does not just add colour it adds flavour and texture, and creates a varied different levels of textures and flavours, the beetroot should remain slightly crunchy the mushrooms meaty and juicy and the courgettes soft and creamy. Also bothe the beetroot and the mushrooms give this dish an excellent earthy flavour which is mellowe by the silky cream of the fresh cream, milk and cheese. Bon Apetit!!

** this is a valentines day inspired dish, for the colours and textures within**

Pan Fried Pork Rib Steak with Apple and Mustard Sauce + Sauteed Rosemary Potatoes

Receita em Português AQUI

I invented this one at the last minute, as I had some pork chops that were just about to run out of date, and some old Granny Smith apples getting very crinkly.

S i decided to use these as main ingredient, I also peeked in the fridge and found a jar with just a little of mustard with mustard seeds, and the idea started to emerge in my head. I encountered some old potatoes and ping ... the idea was complete.

Recipe Ingredients: (feeds two, double for four)

• 1 Granny Smith apple
• 2 rib pork chops
• 8 small new potatoes (thinly sliced)
  
• 1 garlic clove (minced)
  
• 1/2 garlic granules
• 1/4 of a glass of full fat milk
• 1 soup spoon of butter
• 1 soups spoon of mustard
• salt and pepper (to taste)
  
• a pinch of fresh or dried rosemary
• a glug of olive oil
  

Place a large frying pan on the stove on high, and pour a glug of olive oil into it once hot add the potatoes sprinkle over them some salt, rosemary and garlic granules let them get golden on one side then turn them around, and let this side achieve the same golden colour. Once done remove them from the pan and put them drying on a plate with some tissue to drain the excess fat.

Add another glug of olive oil and now add the pork that you'd previously marinated with some salt, pepper and the minced garlic (for a minimum of half hour) which should start sizzling straight away also on the other half of the pan put the apple (previously pealed and sliced) spread it so it cooks evenly (see picture). Make sure to turn the pork immediately once sealed on one side so that the other side gets sealed too preventing the juices and flavour from escaping from the pork. The pour will cook quite quick as you want it slightly pink in the middle (no blood though) the whole thing takes about 5-7 minutes, also turn the apples once they start caramelizing, the juice from them will help flavour the pork too.

Finally remove the pork and arrange it on the plate with the potatoes, and on the pan add the butter first let it melt then add the milk and the mustard, which will thicken it to a sauce consistency, very quickly, place this over the pork and there you are a perfect meal.

****Note I used whole grain mustard, which I didn't like too much as leaves a little too much vinegary taste to it, so I would suggest using just English mustard. (your choice though*****

Pan Fried Chicken Fillets w/ Butter Sauce and Spring Onions

Recipe Ingredients:

• 400grs chicken boneless and skinless mini fillets
• the juice of 1/2 lemon
  
• 1 garlic clove
• 1/3 glass white wine
• 400grs spaghetti (100% durum wheat)
• 3 spring onions sliced
• 1/3 glass milk
• 2 soup spoons of butter
• salt and black pepper to taste
• a little olive oil
• 1 heaped tea spoon of plain flour dissolve in water
  

Way easy and quick, and very...very cheap. Boil the spaghetti as normal it will take about 12 minutes to be cooked.

While that is doing, put a large frying pan on the stove on high temp, add a couple of glugs of oil, and once hot add the chicken fillets (previously seasoned with garlic, the lemon juice, salt and pepper and left to marinade for 1/2 hour).

They'll immediately start to sizzle, and therefore require turning around fairly quickly to seal the meat (the reason why is important to seal is that the meat becomes this way more juicy and moist as if the outside is sealed the moisture and juices inside will escape at a much slower pace), once sealed cook well on both sides until it goes a golden colour (see photo) once that happens on both sides it is done remove them and let them rest only time enough to make the sauce.

For which you deglaze the pan, which means you pull out the stuck to the pan chicken stock by pouring the wine in and rubbing it around with a wooden spoon, which will make the wine go a brownish colour, at this stage add the butter and as soon as it all melts add the milk and the dissolved flour, this will thicken the butter cream, ready to pour over the edges of the pasta and chicken (see photo) finally you put the sliced spring onions over the edges of the pasta and chicken, this is not only a good garnish it also provides an excellent flavour and texture once mixed in with the sauce, pasta and meat while eating. bon apetit...

Mange Tout and Spinach Spaghetti

Receita em Portugues AQUI

My wife arrived home and due to circumstances she was only able to get herself and my son something to eat, so I was left to fend for myself.

So I looked in the fridge gathered a few old things and asked the Chef's inspiration Gods to help me..... What I found was some old "mange tout" in the veg compartment, I remembered I had some frozen spinach portions in the freezer, but I was feeling like having pasta...after a short moment of indecision I further looked into the fridge and I found an old piece of cheddar cheese that was nearly dried... and "ping" it just popped into my head. So without further a due.

Recipe Ingredients:

• 1 medium onion (finely chopped).
• 1 garlic clove (finely chopped).
• 1 soup spoon full of butter.
• 1 glass of milk.
• 5 portions of spinach (or if you using fresh about 100grs finely chopped).
• 1 soup spoon of plain flour diluted in a little water.
• 2 soup spoons of cheddar cheese (if you want more flavour add a tea spoon of Parmesan too).
• 200grs of spaghetti.
• 1/2 tea spoon of paprika
  
• 1 little bunch of dill (finely chopped).
• a little olive oil.
• salt and black pepper to taste.

So simple yet so tasty, I know is very green so not much in the colour but what you cannot see is the textures that this dish creates and enables you to feel, not to mention taste.

Boil the pasta this will take about 10-12 minutes, more than enough time to do the sauce. On a frying pan put a glug of olive oil and once hot add the garlic and the onion, let them fry until the onion is translucent, at this stage add some pepper, salt and the mange tout, stir fry it for about 3 minutes then add the milk. Let it heat up until the milk starts bubbling, now put in the spinach, butter and half a tea spoon of paprika, letting this simmer until the spinach melts completely and blends with the milk (for fresh spinach this will take less time). Now add the diluted flour and the cheese (or cheeses), continuously stir should get nice and thick (ish) add the dill now and dish it over the spaghetti.

When you eating, you get the most amazing crunchiness from the mange tout and the softness from the cream and the spinach, it is quite delicious too. Enjoy.

Meat Balls in a Creamy Coriander Sauce and Oven Fries ( better than Ikea's)

Receita em Portugues AQUI

This one was inspired in the Ikea's Swedish Meatballs.



Recipe Ingredients:

• 400grs beef (minced)
• 2 garlic cloves (minced)
• 1 handful of breadcrumbs (you can use old dried brad just grate it)
• 1 whole egg
• half a tumbler glass of cream
• half a tumbler glass of whole milk
• 1 stock cube of chicken (I used Oxo easier to dilute)
• 1 large onion (halved and sliced)
• 1 little bunch of coriander
• 1 little bunch of parsley
• 8 medium potatoes (pealed and chipped)
• some olive oil
• salt and pepper to taste
• 1 soup spoon of gravy (don't worry if you do not have it as some plain flour and water will do)
  

Throw the chipped potatoes in a pan with water, and par-cook the chips, then place them in a tray and brush them with olive oil and cook them at 200c, occasionally turning them around.

While that is doing, put the minced meat in a bowl, and put there also the parsley finely chopped,, 1 minced garlic clove, a pinch of black pepper and a pinch of salt, 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.

now put a pan on the stove (on high) and pour in a couple of olive oil glugs, once very hot add the sliced onions, and the remaining garlic clove (minced) cook until the onions start to go semitransparent, at this stage add the meat balls and occasionally shake the pan so that the balls turn over and seal.

Once sealed add the gravy and chicken stock cube mixed in a glass of water also adding the cream and the milk, (if still to thick add more milk, if too thin a little more gravy diluted in a little water) + a pinch of salt and a pinch of black pepper to taste. And about one minute from finishing cooking add the chopped coriander. Is as easy as that, with the chips now ready is just serve and eat... (notice I didn't say how long the chips take, this is because it varies from oven to oven from potato quality to potato quality and even for how long they've been parboiled) But roughly about 20-25 minutes.

Charlotte and Mushroom Penne Pasta Gratin

Receita em PORTUGUES clique AQUI

This was a quick and easy recipe I made to make use of some Charlotte onions that I had in a bag and needed to use before getting spoiled.... ***WARNING**** Very easy and cheap to make.

Recipe Ingredients:

• 20 Charlotte onions (remember these are small onions, pealed and cut in halves)
• 10 medium mushrooms (halved and sliced)
  
• 2 garlic cloves (minced)
• 1 piece of fresh ginger minced (the size of two garlic cloves)
  
• 2 large carrots (half and sliced very very thinly)
  
• 1 plum tomato tin (chopped)
  
• 2 soup spoons of tomato paste (in a little water)
• 2 cups of milk
• 1 soup spoon of butter
• a pinch of nutmeg
• a pinch of salt and black pepper
• 2 soup spoons of plain flour dissolved in water
• 4 soups spoons of grated cheese + 3 soup spoons of grated cheese (any mature cheddar will do)
• a soup spoon of oregano
• 400grs of penne pasta (other durum wheat pasta will do)
• 5 soup spoons of olive oil
  

It looks like quite a lot of ingredients but really isn't and is really easy and cheap winter food.
Put a pan of water with a little salt and a soup spoon of oil on the stove till is boiling, them put the pasta in and boil until cooked "al dente" which should be around 10 to 12 minutes, once done let in drain in a colander.

Now you need to make two sauces, a bechamel and a tomato one. Start by the tomato one as takes longer. So in a pan on the heat pour the 5 spoons of olive oil the pinch of salt and black pepper plus the minced garlic and ginger, let these cook until golden, as soon as that happens add the onions and the carrots, continue cooking stirring occasionally until the onions are semi transparent, at this stage add the mushroom the tomato tin the tomato paste in a little water, and let this all cook for about 15-20 minutes.

Five minutes before the tomato sauce is done start doing the bechamel and start preheating the oven to 200c. To make the bechamel sauce put on another pan the milk the butter a pinch of salt and black pepper plus the pinch of nutmeg, wait until very hot by this time the butter has melted, add in one go the flour that you previously fully dissolved in some water, always stirring so that it doesn't get lumps, once it thickens add the 3 soup spoons of grated cheese, this will thicken the sauce even more.

Now compose the dish by pouring the pasta into the tomato sauce , mix well, then pour this into a large Pyrex tray, smooth it down with the back of a serving spoon, then evenly pour the bechamel sauce over the tomato and pasta, so that it evenly covers the whole of the pasta, over this with your hand sprinkle the remaining grated cheese, and finally on top sprinkle the oregano and grind some black pepper. Stick this in the preheated oven for 15 minutes until golden brown on top and serve.

this is a lovely vegetarian dish I invented years ago but is always popular in my house, for meat eaters just add a side of plain grilled chicken breast with some melted butter, lemon juice, garlic and parsley poured over the chicken. (or fish well whatever you want :) )

Enchiladas My Way Chicken and Vegetarian

Receita em PORTUGUES clique AQUI

Above you can see the enchiladas i made the small dish is the Vegetarian the large one is the Chicken, this was an easy and cheap recipe to satisfy two different food requirements here in my house, which means you can indeed make this very versatile recipe in either vegetarian version, meat or both like I did.

For this I used....

Recipe Ingredients:

• 1 pack of plain tortilla wraps (or you can make your own)
• 1 large pepper (cut into thin strips)
  
• 1 large onion (cut into thin strips)
• 2 garlic cloves (minced)
• 1 hot chili thinly sliced
  
• 1 can of kidney beans
• 1 can of tomatoes
• a tea spoon of cumin
• a soup spoon of oregano
• 2 medium or 3 small chicken breast slice into thin strips (for the meat ones)
  
• 250grs of Quorn mince (for the vegetarian ones)
• Bechamel sauce (I always make mine but you can buy made if you want)
• 2 large spoons of tomato concentrate (diluted in water to form a thick cream)
• 2 large tomato paste (to add to sauces)
• salt and pepper to taste

Very very easy to make in a wok pour some olive oil, place on the stove until very hot, add then the 1/2 pepper, 1/2 onion, 1/2 garlic, salt and pepper and 1/2 cumin and half of the sliced chilli, cook until the onion browns a bit and then add the oregano and the chicken, always stirring make sure the chicken strips are well sealed, once sealed then add the 1/2 tomato tin and one large spoon of tomato paste.

Let this cook for about 7 minutes, then assemble the Enchiladas: Put a row of filling about one third from the edge on top of that a couple of spoons of bechamel, wrap the soft tortilla around the sauce and lay it in the tray to go in the oven repeat process until the tray is full. Then on top spread some more bechamel sauce and put a line of tomato cream along each roll then sprinkle some oregano and grated cheese, than goes in the oven for about 20-25 minutes gas 200c, until golden brown on top, then serve with some grated carrot and some sliced spring onion or a salad of your choice.

For the vegetarian one exactly same thing just replace the chicken with vegetarian mince (Quorn).

I make the Bechamel sauce as follows: put some milk in a pan add a knob of butter some salt and some pepper (black freshly milled) the also a little nutmeg, once nearly boiling put a couple of spoons of plain flour in a glass and add water til about half of the glass, with a little whisk, mix it well until there are no lumps, pour it all into the hot milk and whisk constantly until thickens up, don't worry if not to thick yet as now you add a hand full of grated cheese, continue to whisk and you should get the most perfect bechamel (the milk you use should be about half a pint 250-300 mils. *tip if to thick add a little more milk while stirring, and if to liquid add a little more flour mixed in water*

Milk Tartlets

Recipe Ingredients:

• 5 dl of full Milk
• 4 Eggs
• 130 grs of Flour
• 30 grs Butter
• 1 lemon zest
• 1 Dash of Vanilla Essence

Confection:

This is an easy one, Mix the flour and sugar together until well blended, the mix eggs one by one mixing in between until a smooth paste, heat the milk with the butter until this one melts, once that is achieved, pour slowly into the egg; flour & sugar mixture (always mixing) finally add the lemon zest and the Vanilla essence. let the dough rest for about 15 minutes. Then pour into silicone cups and bake in the oven in a "bain marie" 190 degrees, for 20 minutes until golden brown (see picture above) and enjoy them, let them cool before eating.