Tagliatelli Mushrooms and Asparagus with Garlic Breads

Ingredients for the recipe:

• 300grs tagliatelli egg pasta
• 250mls fresh cream
• 1 egg yolk
  
• 2-3 tablespoons of grated cheddar cheese
  
• 2 garlic cloves
• 8 mushrooms
• 10 asparagus
  
• 1 cup self raising flour
  
• 1 tablespoon of butter
• salt and pepper and a little olive oil

In a small saucepan boil the asparagus for about 10-15 minutes, when cooked remove them from the water and throw them in a (hot) wok pan with the mushrooms cut in halves with the chopped garlic plus a little butter and olive oil , season them with a little salt and pepper.

Cook them for aprox 3-5 minutes stirring occasionally, then add the cream, continue until the cream comes to a boil, then next add the egg yolk diluted in about three tablespoons of milk and add the cheese also, continue stirring it until the sauce thickens (about 2-3 minutes). After which you just serve.

While making the sauce, boil the tagliatelli in some water for about 12 minutes, then drain it and drizzle a little olive oil so that the pasta doesn't stick together, finally serve it with the previously made sauce on top.

The breads I made as follows. In a bowl, mix the flour with a pinch of salt and a little Luke warm water, until it was mixing it until it forms a ball, after which you kneed it and stretch it for about 10 minutes, then make small balls and put them on a floured tray and covered these with a cloth for 20 minutes, on the side in a little bowl crush a garlic with a little oil, which you then brush over the balls before placing them in the oven for about 15-20 minutes until golden brown, then serve them with the tagliatelle. 

Real good food like this has to be made and eaten, especially as is a quick homemade delicious dish.

The Perfect Bangers and Mash with Onion Gravy

A very, very traditional British meal made luxurious and super delicious.

Recipe Ingredients:

• 6 fresh sausages (minimum 65% pork shoulder, preferable)
• 1 large onion (thinly sliced)
  
• 4 large potatoes (pealed and cut into small cubes for fast cooking)
  
• 2 heaped spoons of Gravy powder
• 1 bunch of chopped parsley
• 1 soup spoon of butter
• 1/4 tea spoon of ground nutmeg
• 1 small glass of milk
• olive oil salt and pepper (sufficient)
  

Butterfly cut all the sausages (slice them down the middle without separating the halves). Then put a non stick frying pan on the stove at medium heat with a little olive oil. Once hot add the sliced onion and stir occasionally until it starts to get golden.

While that is happening put a pan on the stove with boiling water and place the cubed potatoes inside (+a little salt) and boil them till cooked.

On the frying pan now that the onions started to caramelize move the onion to one side and place the sausages split down first in the pan then cover them with the onions, and let them cook for about 3-4 minutes, after that turn them and let the onions fall under the sausages and cook for another 3-4 minutes stirring occasionally. This will allow the sausages to cook but more importantly will allow the onions to caramelize further.

Now the potatoes should be cooked so strain them and at the same times remove the sausages from the pan (dish them in pre heated plates to conserve them hot) leaving only the onions. Add to the onions a large glass of water with the gravy powder diluted in it, and bring it to the boil until the gravy thickens and infuses with the caramelized onions and sausage meat flavours from the pan.

While the gravy is making, mash the potatoes with the potato masher, once smooth add the butter + the parsley + the milk and nutmeg and mix well.

Than dish it all and eat this simple traditional yet super delicious meal. :)

Curried Pumpkin and Chicken Stew - Halloween

Ingredients: (enough for 3 people) “for more add more potatoes”

• 1 small pumpkin (peeled, cut into pieces)
• 1 large potato (cut into pieces)
  
• 1 can of cooked chickpeas
  
• 1 large onion (cut in pieces)
• 2 garlic cloves (perforated)
• 4 Cardamoms (just the seeds)
  
• 2 Chicken breasts (cut into cubes)
  
• 1/2 cup tomato pulp
  
• 1 soup spoon of curry powder (not very spicy)
• 1 flat soup spoon of turmeric
  
• 1/2 soup spoon of paprika
• 6 great mushrooms (or 12 small ones)
• 1 bunch of coriander (chopped)
• a little of olive oil and coarse salt.

Preparation:

Put in a pan it a little olive oil to cover the bottom plus pinch sea salt, once hot add the onion, the garlic, the cardamoms seeds, the onion and the pumpkin, always stirring until it goes golden.

When is golden (a little caramelized) then add the chicken, stirring it regularly to seal it all around, then add the tomato pulp, the paprika, the chickpeas, the turmeric, the mushrooms (if they large cut in quarters, if small in halves), the potato and the curry powder. Now it cover the pan with a lid and as soon as it starts boiling, reduce to minimum and leave it to cook for 25 minutes (+or-) adding a little water if it needs.

After is cooked, add the coriander and cook for a further minute and then serve it.

The inspiration for me was the Halloween pumpkin , carved with the flame inside, represented in this dish, the flame heat by the spicy hot kick and its softness pumpkin flesh, this is a dish partly sweet dish and partly spicy, and the textures are soft and at the same time grainy and silky.
Excellent Halloween representation. Yum yum, one that you really need to make.
if you want a greater visual use pumpkin halves as bowls to serve this delish meal in.

Fresh Cod Fillets with Potatoes Cooked In a Rose Wine Sauce

Recipe Ingredients:(Good for 4 people)

• 4-6 cod fillets (no bones or skins)
  
• 8 medium potatoes (peeled and sliced)
• 1/2 bottle of rose wine (the bottle being 750ml)
  
• 1 large white onion (finely chopped)
• 3 garlic cloves (minced)
• 2 heaped soup spoons of fresh coriander (chopped)
• 1 fish stock cube (knorr or similar)
• 100mls fresh cream
  
• 1 soup spoon of butter
  
• 1 soup spoon of plain flour diluted in half a glass of water
  
• a little olive oil, rock salt and freshly ground black pepper
  

A very simple preparation, place a pan with a little olive oil a pinch of rock salt and a pinch o black pepper on the heat, once well heated add there the garlic and the onion, stirring it frequently let it get golden (caramelized a little). Once that happens add the sliced potatoes and the rose whine and on top of those place the fish, adding a little more black pepper and a little salt over each fish fillet, put a lid on and once it starts to boil reduce to minimum allowing it to simmer for around 20miutes, to turn the sauce simply move the pan around with an angle (don't use spoons as to not break the potatoes or fillets).

After the 20 minutes remove the lid and add the butter and fresh cream as well as the flour and water mix (add more water if necessary), but mix the sauce again by swirling the pan do this occasionally until the sauce thickens which then means is time to put in the coriander and a couple of swirls of the pan, put the lid back on let it simmer a further 3 minutes and is ready to serve.

I wanted it this simple, obviously nothing stops you from adding to the cooking some carrot cauliflower broccoli etc... it really is up to you, but I really enjoyed the simplicity of this dish and the superb smooth silky textures and mild tastes it offered.

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!!!

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.

Stuffed Ball Courgette with Pink Salmon covered in a Ginger and Mushroom Topping

I saw these courgettes for the first time in 24 years of living in the UK, and I was completely inspired by them so much so I had to buy them, I asked the owner of this little veg shop how often does she get them in, she replied is only the second time I have had them since I opened this shop. So I had to think of something really special for them....hope you like it.

Recipe Ingredients: (enough for 4)

• 4 Skinless Pink Salmon Fillets
  
• 4 medium or large Ball Courgettes (cut the top scoop the inside, and reserve this inside for cooking finely chopped).
• 1/2 tin of fine Italian plum tomatoes (you can also use fresh tomatoes, 2)
  
• 1 medium onion (finely chopped)
• 1 handful of chopped almonds
  
• 2 garlic cloves (minced)
  
• 1 soup spoon of butter
  
• 1 piece of ginger the size of a garlic clove (minced)
  
• 1/2 cup of pearl barley flakes
  
• 2 soup spoons of mozzarella cheese (grated)
  
• 10 medium button mushrooms (cut into quarters) please don't use canned ones
  
• salt and black pepper (to taste)
  
• a little olive oil.

Preparation:

Is quite simple to make too. After you cut the lids of the ball courgettes, and remove their insides, place them in a pan covered in water and a little salt, cook these for around 20 minutes, careful not to overcook them as they get too soft to handle for the stuffing.

Meanwhile make the stuffing sauce, bear in mind you should have a little excess to go outside the stuffed ball to accompaign the lid as this one is edible too. Place a frying pan on the stove with a little olive oil, once hot add half of the chopped courgette (pulp) , one of the garlic cloves, the onion and a little seasoning (salt and black pepper), fry these stirring regularly. Once the onion reaches its semi-transparent stage add the 1/2 tin of tomatoes, and brig it to the boil again, then add the butter and as soon as this one melts the pearl barley flakes, mix occasionally until these are cooked through, if it gets too dry add a little water (just a little to keep it moist, as you want quite a thick consistency). Once cooked turn the fire off and add the mozzarella, giving it a stir so that it melts in.

Once cooked drain the courgettes from the water, stuff them with the barley filling all the way to the top, and then place these in a preheated oven to 200c for 15-20 minutes until golden brown on the top (see picture), the lids do not go in the oven you save these on the side.

Meanwhile, place a frying pan on the stove with a little olive oil and some seasoning (salt & pepper) and as soon as is hot add the salmon fillets they will cook through (depending on thickness) in about 3 minutes on each side, once they are 1 minute from being totally cooked add the remaining garlic, once fried remove them from the pan and set them aside, add to the pan the ginger, cook for around 1 minute then add the remaining courgette, the almonds and the mushrooms and if need be a couple of spoons of water, these will cook quick between 3-5 minutes, meanwhile the courgettes are done. Start serving and even with the oven just switched off put the fish in just to heat it a little, serving it last, so that all is hot (or do it your own way lol). Then plate as per picture or make your own arrangement as the eyes also eat. It was SUPER.

..when I invented this, I had not though of it being so nice...

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!!!

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.

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.

Pan Fried Pork Sausage in a bed of Spring Onion Bulgar dusted with Paprika

Really easy to make yet nutritious and fast to accomplish.

Recipe Ingredients: (enough for 3-4 people)

• 300grs bulgar wheat
• 2 garlic cloves (1 finely diced, the other crushed)
  
• 2 carrots (julienned)
  
• 6 spring onions (thinly sliced)
• 1 soup spoon of tomato concentrate
  
• 1 bay leaf
  
• some olive oil
• a little butter
• Salt, pepper and (sweet) paprika to taste

Cook the Bulgar (I used fine one this time) as you would cook rice it will be done in 7-8 minutes, and once cooked drain it in a small holes strainer, and set it aside. Meanwhile get a frying pan with a glug of olive oil and a little butter (heaped tea spoon will do) and as soon as is hot add the garlic the bay leaf and the sausages, following this method seal turn, seal turn keep doing that until is sealed all the way around, then you do the same for browning, browned turn and so on.

And while that is doing, on another frying pan put a glug of olive oil and the minced garlic soon as it get hot add a little seasoning and the carrots and spring onions, cook until the spring onions start to go a little darker, at this stage add some paprika and a soup spoon of tomato concentrate and 1/2 cup of water, bring to the boil reduce the heat to minimum and let it simmer for about 10 minutes, then join the sauce to the drained bulgar and let it rest about 3 minutes with a lid on....serve and eat. this was my yesterday's diner. Have fun

Spring Onion and Parsley Macaroni Cheese

Receita em Português AQUI

Recipe Ingredients: (enough for 4 people)

• 400grs Macaroni pasta
• 3 spring onions (chopped fine slices)
• 3 garlic cloves (2 minced, 1 crushed)
  
• 1 glass of milk
• 50grs butter
• 50grs cheddar cheese (grated)
• 1 bunch parsley (chopped coarsely)
  
• salt and black pepper (to taste)
• 1/3 spoon of nutmeg (powder, or grate it yourself)
• 1/3 of a glass with water and a heaped tea spoon of plain flour diluted in it
• 1 glug of vegetable oil
  

This is an easy and delicious winter recipe, that I make all the time when I haven't got much time. not very healthy but is comforting and is definitely a filler.

Put a pan with some boiling water a glug of oil, 1 crushed garlic and a little salt, put the macaroni inside let it boil for 7-10 minutes, once cooked drain and pass through it some boiling water, and drain it again and put it in the sauce.

The sauce is made as follows, put the milk butter a little salt and pepper and the nutmeg in a little saucepan, take to the stove on a medium heat once it starts boiling add the spring onions, and the flour diluted in water, stir it and let it thicken, once it reaches that stage which will take around 2 minutes add the grated cheese and the parley, stir it again for another 1 minute, that will thicken some more. Now place the sauce in the large empty pan where you previously boiled the pasta, add the drained pasta to it, put a little on and let it rest about 2 minutes and serve. If you like a better effect and some crispiness, you may put it in a little pirex tray add a little grated cheese on top and dust also some oregano and goes in the oven 200c for around 10 minutes or under the grill till golden brown on top around 3-5 minutes, you decide...I couldn't wait so I ate it like that.

"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...

Eggs with Peas "My Way" (portuguese traditional)

This is a very well known traditional Portuguese recipe, at least I remember eating this since I was a little boy, there are some differences like, it used to take also chorizo slices (cooked in at the same time as the bacon, you can do this if you want).

Recipe Ingredients:

• 1 Onion (finely sliced)
• 2 garlic cloves (finely chopped)
• 1 red chilli (finely chopped)
  
• 4 soup spoons of olive oil
• 300grs potatoes (thick sliced)
  
• 300grs peas (or Petit Pois)
• 2 large carrots (thinly sliced)
  
• 2 eggs per person (as each egg is equivalent to 100grs of beef)
• 2 tins of chopped tomatoes (good quality don't skimp on this)
• 2 soup spoons of tomato paste
• salt and pepper to taste
• Paprika

Again another very easy to prepare and very healthy meal. Put a large pan on the stove high heat, put the oil the garlic and the onion inside + the salt and pepper to taste and the chilli. Let these cook until the onion is nearly caramelized, at this stage add the carrot, let it cook stirring frequently for about 5 minutes adding little bits of water when needed, then add the peas and let it cook for a further 5 minutes, again stirring and adding little bits of water when needed.

Now add the potato and the tomato + one glass of water and the paprika let it cook until the potatoes are done about 15 minutes (with the pan lid on, and on a med heat) take the lid of the pan and add the eggs gently on the top of the veg so that they poach. leave it for another 3 minutes with the lid on....and it is done serve this with a side of fresh bread to dip in the sauce, it is lovely full of protein and vitamins and virtually fat free apart from the oil and being olive oil , very good for you.

I submitted this recipe to be shared on the foodie virtual tour ran by Joan of Foodalogue in February the stop is in Portugal my place of birth, and this dish reminds me of when I was a kid around 9 years old and my mum used to call me from playing outside to come in for dinner at winter time, and this dish always brought me comfort, my mum used to make it with chorico too, but currently I opt not to make it like that as my wife is vegetarian, and she loves this dish too. The Culinary Tour Around the World event is design to raise awareness with regards World Food Hunger, and see what you can contribute to prevent it. Please visit BloggerAid for more details.