Cooking Recepies

Zucchini Frittata

2009-02-26T19:54:00.000-08:00

Ingredients:
6 large eggs
8 cups shredded unpeeled zucchini (about three pounds)
1/2 cup grated Parmesan cheese, divided
1 teaspoon butter
1 garlic clove, minced
2 tablespoons finely chopped onion
1 tablespoon olive oil
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne or hot pepper sauce

Preparation:
1. Place the shredded zucchini in a towel or several layers of cheese cloth; gather the ends and twist hard, squeezing out as much liquid as possible.
2. In a large oven proof skillet, heat the oil and butter, and saute the garlic and onion for about 30 seconds.
3. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
4. Meanwhile, in a medium bowl, beat together the milk, eggs, seasonings, and 2 tablespoons of the Parmesan cheese.
5. Add to the zucchini mixture and cook, stirring often, until the eggs begin to set.
6. Sprinkle the frittata with the remainder Parmesan cheese and place the pan under the broiler or in a very hot oven until the top of the frittata is lightly browned (keep a close watch so it doesn’t burn).
7. Let stand for a few minutes before slicing into wedges.

Nutritional information for one serving:
Calories: 167
Calories from fat: 96
Total fat: 10.8g
Cholesterol: 221mg
Total carbs: 7.3g
Protein: 11.8g

Spaghetti Sauce

2009-02-09T07:19:00.000-08:00

Ingredients:
- 3/4 c. chopped onion
- 1 clove garlic, minced
- 3 tbsp. salad oil
- 2 (1 lb.) cans tomatoes, cut up (4 c.)
- 2 (6 oz.) cans tomato paste
- 2 c. water
- 1 tsp. sugar
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. dried oregano, crushed
- 1 bay leaf

Preparation:
Cook onion and garlic in oil until tender, but not brown.
Stir in the other ingredients one at a time while skillet is on medium to low heat.
Simmer uncovered for 30 minutes.

Stir-Fried Vegetables

2009-01-20T22:52:00.000-08:00

You will need:

- 1 small red pepper, sliced
- 1 small green pepper sliced
- 1 small yellow pepper sliced
- 1 red onion, sliced
- 3 carrots, cut into matchsticks
- 100 g small florets of broccoli
- 100 g celery, sliced
- 100 g cabbage, shredded
- 200 g green beans, diagonally sliced
- 2 tbsp chopped ginger
- 5 tbsp vegetable oil
- salt and pepper
- 3 garlic cloves, sliced

Step 1:
Place the frying pan or wok on a very high heat. When very hot add the oil and heat it up.

Step 2:
When the oil is almost smoking, add the onions and carrots. Stir well and allow them to sweat for a minute. Add the ginger and garlic and cook for a further minute. Next add the green beans, broccoli, celery, green pepper, red pepper and yellow pepper. Cook for two minutes, stirring occasionally. Finally add the cabbage, season with salt and pepper and give it a final stir. Leave to cook for two minutes more before removing from the heat.

Step 3:
Serve immediately while it´s hot as an attractive side dish or a vegetarian main.

Mozzarella Risotto Balls

2009-01-20T22:34:00.000-08:00

You will need:

- 250 g short grain rice
- 350 ml chicken stock
- 350 ml water
- 2 tbsp olive oil
- half an onion, finely chopped
- 60 ml dry white wine
- 1 tsp thyme, chopped
- 2 tbsp parmesan
- salt and pepper
- 1 ltr vegetable oil
- 50 g flour
- 2 eggs, beaten
- 100 g bread crumbs
- 120 g mozzarella, cut into 1cm cubes

Step 1:
In a saucepan, combine the water and the chicken stock and bring it to a boil. Once boiling, move the saucepan to the back of the stove and maintain it at a simmer.

Step 2:
Place the frying pan on the heat, add the oil, onion, rice and stir well. Pour in the white wine and continue stirring. When the wine evaporates start adding the stock. First put in 3 ladles and cook while stirring almost continually.
When the rice has absorbed most of the stock, add another couple of ladles and stir again. Season with salt and pepper. Keep on adding the stock until the rice is completely cooked.
You will need to stir most of the time to stop the rice from sticking to the pan. When the rice is cooked and of a creamy consistency, stir in the parmesan and the thyme and remove from the heat.

Step 3:
Spoon the risotto into a bowl, directly cover it with cling film and put it in the fridge to cool down.

Step 4:
Take a small lump of the risotto and begin to form a ball then make a hole in the centre, insert a cube of mozzarella and mould it into a ball. Repeat the same thing until you have the used up the risotto.

TIP:
While making the risotto balls it's good to wet your hands every now and again to stop the risotto from sticking too much.

Step 5:
Have the flour, egg and bread crumbs ready in 3 separate bowls. Season the flour with salt and pepper and stir. Take a risotto ball and dip it in the flour, then in the egg and finally in the bread crumbs. Repeat until all the risotto balls are breaded.

Step 6:
Heat the vegetable oil in a saucepan. When fairly hot, but not smoking, carefully add a few of the risotto balls. It's important that the oil you use isn't too hot as this would only brown the outside.
We want to warm the inside too so that the mozzarella melts and the risotto regains its creamy consistency. Don't add them all at once as this could cause the oil to overflow. Fry for just a minute and remove.
Place them onto a tray covered in kitchen paper to drain any excess oil. Repeat the same process until you have fried them all.

Step 7:
Allow the risotto balls to cool down slightly before serving as they will be baking hot inside.

Green Salad with Three Vinaigrettes

2009-01-20T22:25:00.000-08:00

You will need:

- 120 g washed and dried mix green salad leaves
- 4 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 shallot minced
- 60 ml olive oil
- salt and pepper
- 4 tbsp soy sauce
- 2 tbsp lemon juice
- 40 ml olive oil
- 1 tbsp sesame oil
- white pepper
- 40 ml balsamic vinegar
- ½ tbsp whole grain mustard
- 1 tbsp honey
- 80 ml olive oil
- salt and pepper

Step 1:
Place into a bowl the red wine vinegar, the shallots, the Dijon mustard, the olive oil, and season with salt and pepper. Now thoroughly combine with a spoon and set aside.

TIP:
It is always good to let a vinaigrette sit for a while before dressing a salad, perhaps for 10 - 15 minutes. This helps to blend the flavours.

Step 2:
First, add the soy sauce to a bowl. Now add the lemon, the sugar, the olive oil, the sesame oil, and the white pepper. Mix together thoroughly and set aside.

Step 3:
Into a bowl, mix the balsamic vinegar, the whole-grain mustard, the honey, the olive oil, the salt, and the black pepper. Mix together and let it stand.
And here are the three vinaigrette dressings together: the red wine vinaigrette, the soy vinaigrette, and the balsamic vinaigrette.
All have different flavours but all also go extremely well with green salads.

Step 4:
Mix the green salad with vinaigrette.

TIP:
For any leafy salad, the leaves that you use must be fresh, well-washed, and dried properly or the resulting salad with be limp and lack crispness.
Place the salad greens in a large bowl. Choose any of the three vinaigrettes and spoon just enough dressing onto the leaves to compliment but not enough to drown the taste of the greens. Now use your hands to gently mix the greens.

TIP:
Always add the dressing immediately before serving any salad. The dressing breaks down the greens, making them limp and lifeless. Adding the dressing as late as possible makes the salad fresh, crisp and flavoursome.

Step 5:
In an individual salad bowl, gently pile the dressed salad in a high mound. Piling it high gives the salad a more impressive visual effect. Your green salad is now ready to serve!

Cheese Balls

2009-01-20T22:22:00.000-08:00

You will need:

- 380 g self-raising flour
- 200 g butter melted
- 220 g cream cheese
- 200 g crème fraiche
- 1 egg
- 1 pinch of salt
- 120 g cheddar cheese, grated
- 120 g soft goats cheese
- 1 tbsp oregano
- 4 tbsp sesame seeds

Step 1:
Put the flour into the mixer bowl then add the melted butter. cream cheese, sour cream, the egg and salt then lower the mixer head into the bowl and slowly blend. Then add the Cheddar cheese, the goats cheese and oregano.
After a minute or so stop blending and with a spoon move the mixture from the beater and blend once again for a few more seconds. Then switch off. Raise the mixer head and scrape the dough from the beater into the bowl.

Step 2:
Transfer the dough into another bowl. Cover with cling film. Place in the fridge to chill as dough is easier to work with when cold.

Step 3:
While the dough is cooling pre-heat the oven to 190ºC or gas mark 5.

Step 4:
Take a small amount of the chilled dough and roll it into a ball. Then dip it into the bowl of sesame seeds and place onto a tray lined with baking paper. Continue to make more balls until you have used up all the dough.
Make sure when you place them on the tray you leave enough room for expansion during the cooking. You may find that you have to cook them in batches.

Step 5:
Place the tray into the centre of the oven and bake for 20 - 25 minutes. Remove when golden brown.

Step 6:
Serve hot or cold.

Greek Salad

2009-01-20T22:20:00.000-08:00

You will need:

- 4 ripe tomatoes
- 1 red onion
- 1 cucumber
- 1 green pepper
- 1 red pepper
- 250 g feta cheese
- 100 g black olives
- ½ lemon
- 80 ml olive oil
- 1 tbsp oregano
- salt and pepper

Step 1:
Firstly, cut the top of the tomato and discard. And continue to chop it roughly into rustic chunky slices. Then, discarding the bottom, roughly cube. As Greek salad is a rustic salad everything is cut big and chunky.
Take another tomato and repeat until all the tomatoes are cut into chunky cubes. Then place in a large bowl.

Step 2:
Slice the onion in half then cut into thin slices and transfer them into the bowl with the tomatoes.

Step 3:
Using your vegetable peeler, peel off the skin from top to the bottom, creating a striped pattern by peeling then missing the next strip. Cut off both ends then slice them in half and cut them across into cubes.
And add them to the bowl of tomatoes and onion.

Step 4:
Take a red pepper and using your large knife cut into several large slices discarding the centre with the seeds. Cut the slices in half and then into chunky cubes. Take a green pepper and repeat exactly the same process.
When they are all cubed transfer them into the bowl with the rest of the ingredients.

Step 5:
Add the oregano to the bowl then the black olives and the salt and pepper. Then taking a fork, pierce a lemon and squeeze the juice all over the salad discarding any pips then pour over the olive oil and using your spoon combine it all together.

Step 6:
Just before serving heap the feta cheese on top of your salad and serve.

Vegetable Samosas

2009-01-20T22:16:00.000-08:00

You will need:

- Pastry/Samosa Pads
- 1 Egg , Beaten
- Oil
- 3 Potatoes, Boiled, peeled, mashed
- ½ cups (120ml) Green Peas, Boiled, peeled, mashed
- 2 Fresh Green Chillies, Finely Chopped
- ½ tsp Ginger & Garlic Paste
- 1 tbsp Coriander, Finely Chopped
- ½ tsp Garam Masala
- 1 tsp Salt
- ½ tsp Chilli Powder
- 1 ½ tsp Lemon Juice

Step 1:
Place the mashed potatoes in a large bowl and add the salt, chilli powder, lemon juice, garam masala and green chilles, the ginger and garlic paste and mix well until all the ingredients are evenly combined in the potato mxture. Add in the peas, cashews and and mix well again. Now add the coriander and keep aside.

Step 2:
Take a rectangular sheet of filo pastry or 1 layer of the samosa pad and brush one of the shorter edges with the beaten egg.

Step 3:
Create a triangular cone with one side open by folding the sheet over onto itself asymmetrically, (the pastry edge with the brushed egg applied to it should be sealing one end and there should be a flap left overhanging the top of the opening of the triangular cone.

Step 4:
Now add half a tablespoon of the stuffing mixture into the cone and then brush the overhanging pastry flap over onto one side of the trianglualr cone and seal properly so that none of the mixture will be able to escape.

Step 5:
Deep fry the samosas collectively (about 5 at a time) in some hot oil for 4 minutes over a medium heat, making sure to turn the samosas over in the oil every few minutes. The samosas are ready to eat when each side of the samosas are golden brown in colour and the pastry has become crispy.

Step 6:
Serve hot with chutneys and pickles.

Broad Beans with Artichoke Hearts

2009-01-20T22:10:00.000-08:00

You will need:

- 200 g shelled broad beans
- 150 g cooked artichoke hearts, halved
- 1 lemon zest
- 1 onion, sliced
- 3 cloves of garlic, sliced
- 4 tbsp olive oil
- 6 thyme
- 30 g shaved parmesan
- ½ lemon
- salt and freshly ground black pepper

Step 1:
Bring some water to the boil in the saucepan and salt it. Cook the broad beans in the water for only 10 seconds. Using a slotted spoon, transfer them to a bowl of iced water. Leave them for a few seconds remove them, getting rid of any stray ice cubes

Step 2:
Peel the broad beans and put them in a bowl. The iced water has loosened their skins making them easier to peel. Tear a small hole in the skin of each bean and squeeze it out.

Step 3:
Heat 2 tablespoons of the olive oil in a frying pan on a medium heat. Add the onions and sweat them for a few minutes.

Step 4:
Add the garlic and then the artichoke hearts. Sprinkle over the thyme leaves and stir well.

Step 5:
When the artichokes are warm add the broad beans Season with salt & pepper and add a squeeze of lemon juice. Finally sprinkle in the lemon zest and remove the frying pan from the heat immediately.

Step 6:
Transfer the vegetables to a serving plate. For the final touch, sprinkle over the parmesan shavings and serve.

Macaroni Cheese

2009-01-20T22:07:00.000-08:00

You will need:

- 500 g cooked macaroni
- 40 g butter
- 500 ml milk
- 35 g flour
- 100 g grated cheddar and 60g cut into large chunks
- 70 g parmesan grated
- ½ onion
- 2 cloves of garlic
- a few thyme sprigs
- pinch cayenne
- pinch nutmeg
- salt and pepper

Step 1:
Preheat the oven to 220 degrees centigrade or gas mark 7

Step 2:
Place a saucepan under a medium heat and add the milk, half an onion, thyme, garlic and allow to warm through and steep for a few minutes.

Step 3:
Place a second saucepan under the same heat and add the butter. And slowly melt it stirring with your wooden spoon to help it along.
When the butter has totally melted add the flour and stir in and then strain the milk into the pan and using your whisk combine it all together. Then season with a pinch of nutmeg, a pinch of cayenne, salt then pepper.
And keep whisking until it begins to thicken. When you have a lovely thick texture take it off the heat.

Step 4:
Add the grated cheddar cheese into the sauce and whisk it in until it has melted. Add the parmesan cheese and whisk it in well.

Step 5:
Place the cooked pasta into a large bowl and pour over the cheese sauce and using your spoon combine it all together. Add the cubed cheese and stir in.

Step 6:
Spoon the pasta and cheese sauce into a baking dish.

Step 7:
Place the baking dish into the centre of the preheated oven and bake for roughly 20 minutes and when brown and bubbly remove from the oven.
Serve!

Spinach and Ricotta Lasagne

2009-01-20T22:01:00.000-08:00

You will need:

For the cheese sauce:
- 1 ltr milk
- 65 g butter
- 65 g flour
- 2 bay leaves
- a few sprigs of thyme
- 70 g parmesan cheese , grated
For the lasagne:
- 220 g ricotta cheese
- 500 g spinach , cooked, squeezed and chopped
- 6 to 8 lasagne sheets , fresh or pre-soaked
- 250 g mozzarella cheese , thinly sliced
- a pinch of nutmeg
For the tomato and herb sauce:
- 2 ripe tomatoes
- 1 clove of garlic , chopped
- 4 tbsp olive oil
- 1 tbsp thyme , chopped
- 1 tbsp basil , chopped
- salt and pepper

Step 1:
Set the temperature of the oven to 180ºC (350ºF/ gas mark 4)

Step 2:
Into a saucepan put the milk, flour, butter, thyme and bay leaves. Season with salt and pepper. Bring to a simmer while whisking until it thickens. Next, reduce heat and cook for 3-5 minutes while stirring continuously. Now, remove the thyme and the bay leaves and stir in the half of parmesan. Place cling film/Saran wrap over the sauce making sure it is in contact with the surface. This will prevent it from developing a skin.

Step 3:
To a bowl add the chopped spinach, ricotta and a bit of the cheese sauce. Season with salt, pepper and a little nutmeg. Mix it together well.

Step 4:
First, place a layer of the spinach/ricotta mixture on the bottom of the baking dish. Add the cheese sauce on top and then the mozzarella. Now add a layer of the lasagne sheets. Begin a second level starting again with spinach, the sauce, and lasagne sheets. End with a layer of sauce on top. Sprinkle the remaining parmesan cheese on top. Place in the oven and bake for about 45min.

TIP:
The order in which you build your lasagne is really up to you. Just remember to end up with a level of sauce on top and not to start with the pasta on the bottom or it might stick.

Step 5:
While the lasagne is baking, you can begin the tomato and herb sauce. Place a saucepan filled with water on to boil. Now remove the tomatoes' cores at their tops and score them on their bottoms, making a small "X". This will aid in the peeling later on. Place them into the boiling water 20 seconds or until you see the skin coming loose.
Using your slotted spoon, place them into the ice bath until cool. Peel the tomatoes and put aside. It should be an easy job with the skin already loosened.

Step 6:
Next, cut the tomatoes into large chunks and place them into the blender along with the garlic and the olive oil. Blend it into a fine puree. Now, pour it into a bowl. Add the basil and the thyme. Season with salt and pepper and let it rest for a while.

Step 7:
Remove the lasagne from the oven when it becomes golden on top. Let it rest for at least 15 minutes before serving. Serve along with the sauce.

American Vegetarian Lasagna

2009-01-20T21:55:00.000-08:00

You will need:

- 340 g Soya meat substitute, pre-soaked
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp dried oregano
- 400 g canned chopped tomatoes
- 12 lasagne sheets
- 2 tbsp tomato puree
- 1 egg, beaten
- 250 g ricotta cheese
- 20 g grated parmesan cheese
- 10 g grated parmesan cheese for garnishing
- 1 tbsp chopped parsley
- 220 g grated mozzarella
- salt and pepper

Step 1:
Set the oven to 190ºC (375ºF/ gas mark 5)

Step 2:
Place the frying pan on a medium heat, allow to warm through and add the onions and garlic. Leave to sweat down for roughly 5 minutes.

Step 3:
Briefly stir the onions, before adding the basil, oregano, chopped tomatoes, puree, and Soya meat, and stir well. Cover with the pan lid. Turn down the heat to a simmer. Leave to cook for 20 minutes and remove after this time.

Step 4:
Add the eggs into a large bowl. Follow with the ricotta, 20 grams of parmesan cheese, parsley and season with salt and pepper. Mix well into a smooth cream.

Step 5:
Take a few lasagne sheets and break them roughly into pieces to fit your dish and add a layer into the dish. Spoon over a thin layer of ricotta cheese mix. Evenly sprinkle over a layer of the mozzarella. Finally, ladle over a layer of the tomato and Soya meat substitute. Repeat the same process until you have used all the ingredients, finishing with a final sprinkle of parmesan.

Step 6:
Place the lasagne into the centre of the oven and bake for 30 minutes. Remove after this time.

Step 7:
Allow the dish to rest for ten minutes before serving. Serve hot with garlic bread.

Mediterranean Pasta

2009-01-20T21:52:00.000-08:00

You will need:

- 500 g penne pasta
- 2 onions , roughly chopped
- 2 courgettes , roughly chopped
- 2 red peppers , roughly chopped
- 2 green peppers , roughly chopped
- 2 aubergines , roughly cubed
- 600 g tinned plum tomatoes , chopped
- 3 tbsp herb de provence
- 200 ml olive oil
- salt
- pepper

Step 1:
Put the frying pan over a high heat and add a drop of oil. Add the chopped onions and chopped peppers and fry for approximately 4 minutes. Transfer the cooked vegetables to a large bowl.

Step 2:
Add some more oil to the frying pan and cook the courgettes for a further 4 minutes. Transfer the courgettes to the large bowl with the onions and the peppers.

Step 3:
Add a little more oil to the frying pan and cook the aubergines for 4 minutes. Transfer to the bowl with the other vegetables and turn off the heat.

Step 4:
Half fill the large pot with water, add a sprinkling of salt and a drop of oil and place on a high heat. Cover and wait for the water to boil.

Step 5:
While you wait for the water to boil, return the frying pan to a low heat and add all of the fried vegetables from the bowl. Additionally, put in the tomatoes and the herb de provence. Simmer for approximately 20 minutes.

Step 6:
Once the water in the pot is boiling, remove the lid and add the pasta. Allow to cook for approximately 11 minutes.

Step 7:
Using the colander, drain the pasta.

Step 8:
Mix the pasta into the vegetables. Season with salt and pepper and stir thoroughly. Allow to warm through for a minute before serving.

Step 9:
Heap the pasta into a serving bowl and drizzle over a little olive oil. A dish packed full of nutritious vegetables. Serve with garlic bread and a fresh green salad.

Risotto

2009-01-20T21:47:00.000-08:00

You will need:

- 750 ml chicken stock , or vegetable stock
- 2 tbsp olive oil
- half onion, finely chopped
- 1 garlic clove, minced
- 2 bay leaves
- 250 g Arborio rice , or any short grain rice
- 200 ml dry white wine , or dry vermouth
- 35 g butter
- 35 g parmesan, grated
- salt and pepper

Step 1:
Place a pan under a high heat, add the chicken stock and bring to the boil. Once boiling, remove the pan from the heat and place on the back burner to keep warm.

Step 2:
Place a second pan under a medium high heat and allow to warm. Then add the olive oil and the onions. Stir them in with your wooden spoon, allowing them to sweat until they become translucent. Then, add the garlic and stir it in well.

Step 3:
Now add the rice and stir to combine for about one minute. Then season with salt and pepper. Stir well, then add the wine, being very careful not to get splashed and keep stirring to help it all absorb.
Once the wine has absorbed add the 2 bay leaves.

Step 4:
Add 2 ladles of chicken stock into the pan. Keep it moist but not too wet. Before adding more stock be sure that all the previous stock has been absorbed. Then add another 2 ladles and stir in.

TIP:
It is preferable to use a pan with low sides as this helps evaporate the liquid.
Repeat the ladling until all the stock has been used. The cooking process should take around 15-20 minutes. The rice should be soft but still have a bite.

Step 5:
Once cooked, remove the pan from the heat. Then fold in the butter, which simply means to mix in gently, then add the parmesan cheese and fold in. Once everything has folded, remove the bay leaves.

Step 6:
Allow it to rest for a few minutes before serving, then spoon a generous helping onto a serving plate and garnish with a sprig of thyme.

TIP:
Risotto can be made a few days or a few hours in advance and is simple to reheat.
A basic risotto can be served with any type of vegetable or seafood. However, you would have to change the chicken stock to a seafood stock.

Vegetarian Lasagna

2009-01-20T21:45:00.000-08:00

You will need:

- 1 kg frozen spinach, defrosted
- 400 g tin of plum tomatoes
- 300 g dried lasagna
- 500 g fresh tomatoes, chopped
- 2 cloves of garlic, peeled and chopped
- 1 kg ricotta cheese
- 100 g parmesan cheese, grated
- 50 ml olive oil
- 1 ltr chicken stock
- salt and pepper, to taste

Step 1:
Set the oven to 175ºC (320ºF/ gas mark 3)

Step 2:
Place the saucepan over a medium heat. Add half the oil, half the garlic, the fresh tomatoes, stir and heat. Stew for 5 minutes. Add the plum tomatoes, half the chicken stock, and season well. Stir well and cook for 5 more minutes then transfer the tomato sauce to a bowl and set aside for later.

Step 3:
Return the pan to the stove. On a medium-high heat, add the remaining oil and garlic and stir. Add the spinach and the remaining stock. Allow to cook for 5 minutes or until the spinach is done.

Step 4:
Build up the lasagna in layers as follows: a layer of tomato sauce; pasta; sauce; spinach; sauce; then ricotta cheese. Sprinkle on some parmesan and add another layer of pasta, then sauce, then spinach… Continue until dish is full.

Step 5:
Place the dish in the centre of the oven and bake for 45 minutes.

Step 6:
Once the lasagna is cooked, take it out of the oven. Allow it to cool for a few minutes before serving as this will make it easier to cut. Divide into a generous portions and serve.

Falafel

2009-01-20T21:42:00.000-08:00

You will need:

- 250 g chickpeas
- 3 cloves of garlic , chopped
- 1 handful of parsley , chopped
- 1 handful of coriander , chopped
- 1 chilli , chopped
- 2 tbsp flour
- ¾ tsp baking soda
- 1 tsp cumin
- 1 tsp coriander seeds , crushed
- 1 ltr vegetable oil
- salt
- pepper

Step 1:
Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.

Step 2:
Hold the chickpeas over the sink and drain off the water with your hand over the bowl.
Now spoon the chickpeas into the blender bowl.
Don't overfill the blender! If the blender is small, you will have to do it in batches. If you have a bigger mixer you can do it all at once.
Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture. Check the consistency by stirring with a spoon. If necessary, blend again on full power until you create a fine purée. Then transfer into a bowl.

Step 3:
Introduce the parsley, coriander, chilli, garlic along with 2 tablespoons of the puréed chickpeas into the bowl of the blender. Put the lid on and blend until well combined.

Step 4:
Spoon the blended mixture into the bowl of puréed chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water can be added.

Step 5:
Place the saucepan on the hob and add the oil. Then heat it up on a medium high setting.

Step 6:
Take a small amount of the blended mixture in your fingertips and mould into small balls. Then place onto a baking tray.
This amount of ingredients should make around twenty five to thirty balls.
Kept covered, this mixture will keep for one day in the fridge.

Step 7:
The oil should now be hot enough to fry. Individually, spoon half the batch of falafel balls into the oil. Allow to fry for 2 minutes until golden brown, stirring with the slotted spoon, so they brown evenly. Then remove and drain on a tray prepared with some kitchen towel. Now repeat the process with the remaining falafel balls.

Step 8:
The falafel balls are now ready!

Pesto Sauce

2009-01-20T21:26:00.000-08:00

You will need:

- 50 g pine nuts
- 50 g pecorino cheese
- 100 ml extra virgin olive oil
- 1 garlic clove
- handful fresh basil

Step 1:
Tear the basil leaves off the stems and place into the mortar. Crush them with the pestle. Add 50 grams, which is about a handful of pine nuts, and grind. Crush the garlic with the knife blade, chop off each end and peel. Add to the mortar and continue crushing. Keep going until the mixture is reduced to a paste.

Step 2:
Grate 50 grams of pecorino cheese, and add to the mortar. While you are stirring, gradually pour in the extra virgin olive oil. Have a taste, and add a touch of salt and pepper if you think it needs it.

Step 3:
Stir through some freshly cooked pasta, and garnish with some grated pecorino cheese.

Stuffed Mushrooms

2009-01-20T21:20:00.000-08:00

You will need:

- 12 button mushrooms
- 40 g butter
- 1 tbsp thyme, chopped
- 2 tbsp walnuts, chopped
- 1 pear, peeled and diced
- 4 g blue cheese
- 50 g butter at room temperature
- 3 cloves of garlic, minced
- 2 tbsp parsley, chopped
- 3 tbsp bread crumbs
- 1 tbsp parmesan
- 4 large chicken livers, cut in to 4
- half green apple, peeled and diced
- 1 shallot, chopped
- 20 g butter
- 2 tbsp port wine
- 2 tbsp chives, chopped
- salt and pepper

Step 1:
Take a mushroom and remove the stalk. Then using a teaspoon, scoop out the inside and discard. Repeat the same process with all the mushrooms.
Heat the large frying pan over a medium to high temperature. When hot, add half of the butter, followed by half of the mushrooms.
Turn the mushrooms over in the pan to coat them thoroughly in butter. Season with salt and pepper, add a little thyme and turn them again. Finally, add some parsley and keep turning them until they are nicely seared all over,
Just before taking them out of the pan, season the inside of the mushrooms with salt and pepper. Transfer them onto a tray when you finish and then repeat exactly the same process with the remaining mushrooms.

Step 2:
Take a bowl and put in the blue cheese, pears and walnuts. Season with salt and pepper and mix together thoroughly.

Step 3:
In a bowl, combine the bread crumbs, butter, garlic, parsley and parmesan. Season with salt and pepper and mix well.

Step 4:
Heat the small frying pan over a high heat then add the butter, apples, liver and shallots. Season with salt and pepper and toss a few times. Add the port wine, cook for a further minute and remove from the heat.

Step 5:
Turn on the grill to a high heat, ready to caramelize the mushrooms.
Fill four of the mushrooms with the blue cheese mix, then a further four with the butter mix and finally the last four with the chicken liver mix.
Grill the stuffed mushrooms for 3 to 5 minutes until caramelized and golden.

Step 6:
And just for that finishing touch, sprinkle with chives and serve.

Fusilli Pasta Salad

2009-01-20T21:17:00.000-08:00

You will need:

- 500 g dried fusilli pasta, (corkscrew)
- 6 tbsp olive oil
- 500 g baby plum tomatoes, (or cherry)
- several fresh basil leaves
- 2 tbsp capers
- 70 g black olives
- 110 g coarsely grated parmesan cheese
- 100 g tinned fillet anchovies
- 1 tsp red chilli pepper flakes
- salt and pepper

Step 1:
Fill the cooking pot ¾ full of water, add a sprinkle of salt and bring to the boil.

Step 2:
While the water is boiling rinse the basil leaves under a cold tap. Place a paper towel over a chopping board and spread the herb over the towel. Pat the basil dry but be careful not to damage or bruise it.

Step 3:
Pull the basil leaves away from the stalk and, using the scissors, cut them into coarse strips (reserve some for garnishing with later on).

Step 4:
Using the small knife cut the baby tomatoes in half.

Step 5:
Add the pasta to the boiling water and allow to boil until al dente. This should take approximately 11 minutes. Stir well and leave to boil.

Step 6:
Use the colander to drain the pasta and rinse thoroughly under a cold tap. Drain and rinse again to extract any excess water.

Step 7:
Heap the pasta into the large bowl and add the tomatoes, capers, chilli peppers, basil, olives and anchovies. Season with salt, pepper and olive oil to taste. Finally, sprinkle the parmesan cheese and mix well.

Step 8:
Present the pasta on a large serving dish and decorate with a sprig of basil.

Mushroom Risotto

2009-01-20T21:08:00.000-08:00

You will need:

- 750 ml chicken stock , or vegetable stock
- 2 tbsp olive oil
- 45 g butter , or mushroom flavoured butter like truffle butter
- 200 g mixed fresh mushrooms, roughly chopped
- half onion, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp thyme, chopped
- 250 g short grain rice, like Arborio or Carnaroli Italian rice
- 4 tbsp Madeira wine
- 3 tbsp sherry
- 2 tbsp crème fraiche , (optional)
- 2 tbsp parsley, chopped
- 25 g parmesan , shaved
- salt and pepper

Step 1:
Place a pan under a medium –high heat and add the stock. Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.

Step 2:
Place the second pan on the same hot ring and add the olive oil and butter. Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the Madeira wine and the sherry. Stir them in and cook for a few minutes allowing them to soak in and evaporate.

Step 3:
Once the wine has evaporated add 2 ladles of the stock and stir it in. It is very important that before adding anymore stock the previous stock has been absorbed. Keeping it moist but not too wet, add another 2 ladles and stir in.

TIP:
The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.
Repeat the ladling process until all the liquid has been used. The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.

Step 4:
Into the cooked risotto fold in the crème fraiche. As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour. After mixing in well add the chopped parsley.

Step 5:
To serve, spoon a generous helping into the centre of a large serving plate. Then place some shaved parmesan on top.

Roast Vegetable Salad

2009-01-20T16:26:00.000-08:00

You will need:

- 2 aubergines diced
- 3 courgettes sliced into 1cm rounds
- 3 peppers, red, green and yellow cut into chunks
- 500 g new potatoes, washed
- 500 g cherry tomatoes, washed
- 1 red onion cut into chunks
- 200 ml olive oil
- juice of 1 lemon
- oregano rinsed dried and chopped
- 4 to 6 cloves of garlic, unpeeled
- salt and pepper to taste

Step 1:
Preheat the oven to 220°C (425°F/ gas mark 7)

Step 2:
Into one of the roasting trays pour half the oil, add the potatoes and stir to coat them evenly with oil, salt and pepper to season. Place on the top shelf of the oven for 20 minutes.

Step 3:
Into the second roasting tray pour the rest of the olive oil and add the courgettes, peppers, aubergines, red onion and garlic Stir to coat evenly with oil, season with salt and pepper and place on the bottom shelf of the oven for 15 minutes.

Step 4:
After 15 mins remove both trays turn the mixed vegetables with the spatula and give the potatoes a shake to recoat them with oil then replace in the oven for a further 15 mins.

Step 5:
After 15 minutes remove the tray with the potatoes and add the tomatoes, stir to coat the tomatoes with oil and return to the oven for the last 5 minutes.

Step 6:
Remove both trays from the oven and allow to cool for 10 minutes then transfer the potatoes and tomatoes into the bowl followed by the mixed vegetables. Add the oregano then the lemon juice and season with salt and pepper. Mix well with your hands.

Step 7:
Spoon a generous serving of the salad onto a serving plate and drizzle a little olive oil over it.