Monday, 25 June 2018

Shrimp, feta and watermelon salad

Serves 2

- 100g rocket
- 50g feta cheese
- 2 medium tomatoes
- 50g watermelon
- 20g sugarsnaps (optional)
- 100g peeled shrimps
- paprika
- olive oil
- salt

Heat a bit of oil in a frying pan and cook the shrimps for 5 minutes. Add paprika and cook for another 5 minutes. In a bowl mix all the ingredients: rocket, crumbled feta cheese, tomatoes cut in chunks, watermelon diced and with the seeds removed, sugarsnaps cut in half. Season with olive oil and salt.

Thursday, 21 June 2018

Sardine salad

Servings: 3

- 100g mixed leaves salad
- 5 fresh sardines (or one can of srdines)
- 50g feta cheese
- 1/2 can chickpeas
- 20 pitted black olives
- 3 tomatoes
- olive oil
- lemon
- salt

Pan fry the sardines for 5 minutes on low heat (no oil needed with a non-stick pan). Add all the ingredients in a bowl: the salad leaves, crumbled feta cheese, drained chickpeas, olives, tomatoes cut in large chunks, and the sardines roughly chopped. Season with olive oil, lemon juice and salt. 

Sunday, 10 January 2016

Pesto and cheese christmas tree

Servings: 8-10

- 2 rolls puff pastry
- 3-4 tbsp pesto
- 100g your choice of cheese
- 1 egg


Unroll one roll of pastry and spread the pesto and grated cheese over it, then cover with the second roll of pastry. Cut a triangular shape with a 'tree trunk' bit at the bottom. Cut horizontal lines across the tree leaving the middle intact for the trunk. Twist each row of pastry on itself to make branches. Brush the tree with an egg yolk and place it in the oven at 180C for about 30 minutes.

Gluten free almond and pear muffins

Makes 5 small muffins

- ¾ cup almond flour
- 1 pear
- ⅓ cup sugar
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 egg
- 1 tbsp vanilla extract

Cut, peel and chop the pear into pieces, and cook it with a bit of water for 10-15 minutes. Pour all the ingredients in a bow and mix with a food processor leaving some small chunks of pear. Pour into a muffin tin and cook at 180C for abour 40 minutes.


Serves 6

- 100g brown sugar
- 50g butter
- 20g cocoa powder
- 1 egg
- 60g flour
- ½ tbsp baking powder
- pinch of salt

Melt the butter and mix all the ingredients in a bowl. Pour into a greased tin and bake at 180C for 20 minutes until still goey in the middle. Let cool for 15 minutes then cut and serve.

Sunday, 22 November 2015

Pumpkin soup

Serves 2-3

- ½ a small pumpkin
- 1 potato
- 2 carrots
- oil
- ¼ onion
- 1 garlic clove
- 300ml vegetable stock
- 50ml double cream
- nutmeg
- salt
- pepper

Roughly chop the pumpkin into pieces and cook it in the oven covered in tin foil for 30 minutes, or microwave it for 5 minutes, then peel it.
In a pot heat the oil, finely chop the onion and garlic and lightly them. Add the pumpkin, the potato, peeled and chopped into small pieces, and the carrots, sliced. Add the vegetable stock and let simmer for about 20 minutes or till the potato is soft. Blend everything in a blender and pour back into the pot. Add the double cream, nutmed, salt and pepper to taste. Serve with bread. 

Broccoli and mushroom risotto

Serves 2

- 160g risotto rice
- olive oil
- onion, finely chopped
- garlic, finely chopped
- white wine
- vegetable stock
- 4 portobello mushrooms, roughly chopped
- 60g broccoli, roughly chopped
- parmesan cheese

Heat the oil in a skillet and then lightly fry the garlic and onion. When brown add the rice and a dash of white wine and let the wine evaporate. Cover the rice in vegetable stock and add the broccoli and mushrooms. Let simmer and add stock as needed for about 30 minutes. Once the rice is cooked and has dried up and grated parmesan cheese.