Spicy Cauliflower

This is a great recipe! It is very easy and not many ingredients are needed. I made this side dish for some friends and It was a hit. I think cauliflower can take on big flavours.  One big bowl of this vegetable and you’ve got a happy bunch. This is a great side dish.

Ingredients:

1 cauliflower head

1/4 cup olive oil

1 heated teaspoon chilli powder or more if you prefer

1/2 tsp cumin

1 tsp smoked paprika

1 tbsp valentina sauce or any chili sauce you’ve got around

salt

 

Preparation:

Preheat the oven 210C

Cut the cauliflower in smaller florets and place them on a baking tray

In a small bowl, mix the rest of the ingredients, taste and adjust as you like

Toss the cauliflower with this mix and bake for about 15 mins, stir the veggies and keep in the over for another 10-15 min. I like my cauliflower somewhat charred, so stop baking when it’s beginning to char.

 

 

Barley and butternut squash salad

Here’s one idea for an autumn/wintery salad. I eat salads all year round but when the winter comes I like to take advantage of autumn vegetables and see how I can make the most of them. I love butternut squash and barley, they are both very filling ingredients, they are versatile and perfect for salads! This salad is great because It can be made ahead and you can eat it cold or warm. It will keep in the fridge for a couple of days.

 

Ingredients:

• 1 butternut squash, peeled and cut into long pieces
• Olive oil
• Cinnamon and honey
• 250g pearl barley
• 1 broccoli head, cut into medium-size pieces
• A few slices of  Sun-blush tomatoes
• Half pomegranate
• 2 tbsp sunflower seeds
• 2 tbsp sesame seeds
• 1 tbsp small capers, rinsed
• 15 black olives, pitted

For the Dressing:

• 5 tbsp balsamic vinegar
• 6 tbsp extra-virgin olive oil
• 1 tbsp wholegrain mustard or Dijon mustard
• 1 garlic clove, finely chopped

Preparation:

1- Butternut squash : Preheat the oven at 200C. Place the sliced butternut squash in a tray with a splash of cinammon, olive oil and honey and roast for about 20 mins until caramelized.

2- Barley: Boil the barley until tender for about 20-25 minutes in salted water, rinse and set apart

3- Vinaigrette: Mix all the ingredients for the vinaigrette

4- Broccoli: boil in salted water, I like my broccoli to be crunchy. A few minutes should do. Rinse in cold water and place it in the bowl.

 

5 – Mix all the ingredients together plus the dressing and you’ve got your salad! Add or takeaway whatever you want.

 

Barley and Butternut squash Salad!

Rye toast for lunch

Rye toast is perfect for lunch. I love it and I can’t get enough of it. It is a healthy lunch and a very filling one. I used the following toppings for my toasted rye bread. You can toast the rye bread in the oven or using a toaster

Ingredients:

• 2 rye toasts
• Cream cheese
• 1/2 Avocado
• 2 small Radishes
• Spring Onions
• A bunch of coriander
• A lime wedge

As soon as your toast is out of the oven, spread the cheese OR not (I tried it both ways and it tasted great!!), add the rest of the ingredients and little bit of pepper, squeeze some lime and enjoy it.

Red Wine Mushroom Risotto

Last week I made one of the nicest risottos I have attempted. Red Wine Mushroom risotto! It is rich, creamy, perfect for chilly September evenings. Perhaps not the lightest. I made this with chestnut mushrooms but any other woody mushroom will work just as nice if not better. This will serve enough for 2-3 servings

Ingredients:

• 2 cloves of Garlic
• 1 medium onion, finely chopped
• 1 chili
• 1 litre of vegetable stock
• 1 cup of arborio rice
• 1 wine glass of red wine
• 250g Chesnut Mushrooms
• Handful of grated Parmesan
• Parsley
• Butter, Olive Oil, Salt and Pepper

First, put the olive oil and butter into a pan, add the onion, chilli and garlic, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

The rice will lightly fry, don’t stop stirring it. When it looks slightly translucent. Add the red wine and keep stirring until the alcohol evaporates. When the wine has been absorbed by the rice, add the first ladle of stock and salt. Turn the heat down to a simmer and keep adding laddlefuls of stock, while constantly stirring. You will add a new laddle of stock when it has been absorbed. The risotto should take about 15-20 mins to be ready. Carry on the process until done.

Meanwhile, get a pan, add butter and the mushrooms with some salt at a moderate heat. Leave until brown and cooked. Add parsley.

Remove the risotto from the heat,  add the mushrooms into the risotto and the handful of cheese. Stir well, place a lid on the pan and allow to sit for 2 minutes. Serve and eat immediately.

Quick Asparagus

I find this to be a great light lunch with some rustic bread or a side for any occasion. You will need:

• Asparagus
• Feta Cheese
• Dill
• Extra Virgin Olive Oil
• Lemon
• Salt and Pepper

Grill the asparagus with salt an pepper. Place them on a plate when they are ready. Crumble feta cheese and then the chopped dill. Add olive oil and squeeze lemon. I love it!

Quickest Green Spaghetti

 

 

 

 

 

I cook this every time I do not have more than 15mins to spend in the kitchen and it’s great.

Ingredients:

• Greens (Spring greens or cabbage)
• Red chillies
• Garlic
• Olive oil, salt & pepper
• Anchovies (Optional)

I like anchovies but I understand not many people like it but I use it to give taste to the whole thing. It does not really taste like anchovies. Start to cook your spaghetti as per pack instruction and in the meantime prepare the greens

In a frying pan, add a bit of olive oil and add the anchovies until they melt, add the Chopped the garlic and chillies. When they are soft add the greens and stir, add some black pepper and take it off the heat when everything looks soft. Taste and season if needed.

Mix everything! and done.

Overnight Porridge

 

I am back once again! – I should be updating regularly this blog or at least that is my intention. This is the first post for 2014 and I hope it’s not the last one. This is an alternative to the traditional way of eating porridge. It requires no cooking and you simply prepare in the evening before going to bed. The oats need to soak in water, milk or yogurt so they can soften. This is my basic recipe.

Ingredients:

• 1 cup of old-fashion rolled oats
• 1 cup of yogurt ( Soy alternative if you don’t want any dairy)
• 1/3 cup of milk ( Same as above)
• 1-2 teaspoons of honey (Or any sweetener)
• 1 tablespoon of chia seeds
• Cinnamon (Optional)
• Cocoa (Optional)

Mix everything in a glass bowl or mason jar, close the lid, leave overnight in the fridge. Top with fruits and nuts (If you fancy) and enjoy! I used strawberries and blueberries

And I have used almonds but you can use anything else

 

 

It’s the best!