Black Pasta with Cod and Tomato Sauce

Fresh black pasta is very special for me as firstly I cannot get it easily in shops and secondly – even if I wanted to make it myself – I still would have a problem with getting the special ingredient. So when it is available either in a shop or in a restaurant, I always try to take advantage of such an opportunity.

The special ingredient – ink of a squid or cuttlefish - not only gives the dark colour to the pasta but also the slight taste of sea. And because of the aquatic flavour, the black pasta is best complimented by fish and seafood, just like in the recipe below.

For this recipe I tried to prepare the fish in a different way. Instead of cooking it with the tomato sauce, I used the Ceviche method: I “cooked” it in lemon juice at first and added to the sauce right at the end, only to warm up. Thanks to it the fish did have a better taste and it didn't fall apart.

INGREDIENTS (4 portions):

400g cod, skinless and boneless, cut into 3cm pieces,

2 tbsp lemon juice,

2 tbsp olive oil,

1 onion chopped,

2 garlic cloves sliced,

0.25 tsp chilli flakes,

2 tbsp chopped parsley,

1 can (~400g) plum tomatoes,

500g black pasta,

0.5 tsp sugar,

salt,

extra olive oil for drizzling,

chopped parsley.

METHOD:

1. Put the cod into a bowl, pour the lemon juice over it and mix gently not to break the fish. Leave it to “cook”. 
2.  Warm up the olive oil in a big frying pan, add the chopped onion, fry gently for 5 min. Add the garlic, chilli, parsley, stir and fry for another 3-5 minutes. 
3.  Add the chopped plum tomatoes, cook for 10 min, stirring occasionally. 
4. Boil the pasta as per packet instruction.  
5. Add the drained cod to the tomato sauce; stir gently and warm up. 
6. Mix with the black pasta and serve sprinkled with the chopped parsley.

Read More

Green Pea Soup [vegetarian]

Green peas are very high on my own list of favourite vegetables. I like them for many reasons: their slightly sweet taste, their beautiful green colour and also for their versatility. You can add them to salads, soups, stews; together with a boiled egg and a bit of mayo they make a great and speedy snack or they can be served as a side dish for a roast or any other meat or fish dish.

A list of health benefits of green peas is equally impressive. They contain phytonutrients that lower risk of stomach cancer as well as provide antioxidant and anti-inflammatory benefits. Green peas are also very good source of manganese, Vitamins K and B1. But it is the excellent protein and fibre content that regulates a rate of food digestion and keeps our blood sugar on a steady level that is especially important as it reduces risk of type 2 diabetes. 

So I hope I have convinced you that – along with other legumes (lentils, chickpeas, beans, etc.) – we should eat more green peas (at least 3 cups of legumes per week). So why not start with this delicious soup?

INGREDIENTS (4 lunch or 6 starter portions):

1 tbsp olive oil,

1 tbsp butter,

1 onion, chopped,

400g potatoes, peeled and chopped,

750ml vegetable stock,

450g frozen green peas,

150ml milk,

Salt and pepper.

METHOD:

1. In a medium size pot warm up the olive oil and butter, add the onion and sweat on a medium heat for 5 minutes stirring occasionally.
2. Add the potatoes, stir them with the onions and cook for 5 minutes more (it is important not to burn the onions).
3. Add the stock, bring to boil, lower the heat to medium and cook covered for 10-15 minutes till the potatoes are soft.
4. Add the green peas and milk, bring to boil and cook for 3 minutes more.
5. Check the seasoning and liquidise until nice and smooth.

Read More

Vegetarian Chilli Con Carne [vegetarian/vegan]

It was ages ago when I cooked Chilli Con Carne for the first time and it was so easy: I fried some beef, opened a pack of seasoning fix, added tomatoes and red beans and done! Yes, however much I am embarrassed to admit to it now, I used a fix to make that dish. And what is even more embarrassing, when that ready to prepare packet wasn’t available any more... I stopped cooking Chilli Con Carne.

It took me some time to realize I could make it myself from the scratch and it will taste equally good or even better and furthermore - I will know exactly what is in it. Now after years of preparing proper Chilli Con Carne, I had to face another challenge – cook this dish which main ingredient is meat – without the meat and make it taste like Chilli Con Carne. I think I may have succeeded ;-)

INGREDIENTS (for 4 portions with leftovers):

2 tbsp olive oil,

1 onion finely chopped,

2 garlic cloves finely chopped,

2 tsp ground cumin,

1.5 chilli powder,

1 tsp salt,

500g mushrooms (champignons) finely chopped,

1 tin (approx. 400g) chopped tomatoes,

200ml tomato passata,
1 tin red beans,

5-10g dark chocolate (at least 70% cocoa).

To serve:

Sour cream,

Grated Cheddar cheese,

Cooked rice.

METHOD:

1. Heat the olive oil in a big frying pan; add the onions and garlic, sweat on a medium heat for 5 minutes.
2. Add the cumin and chilli, fry for a minute.
3. Add the mushrooms and fry for 3-5 minutes.
4. Add chopped tomatoes, passata, salt and fry for 10-15 minutes till the sauce thickens.
5. Add chocolate, red beans and adjust the seasoning. Serve on a bed of cooked rice with a dollop of sour cream and grated cheese on top.

Read More

1 Hoisin Chicken Wrap 2 Go

As I have mentioned earlier on this blog, I couldn't be a proper vegetarian because it would be too difficult for me to give up some of my favourite meat dishes, and Peking Duck is one of them. I love having it in a restaurant; I do prepare it myself from time to time. But “time” is a key word here: sometimes there is simply not enough time to either wait for the duck to marinate or to make pancakes.

This is when these wraps come in very useful as they will be ready in approx. 35-40 minutes if made from scratch. But when leftovers from a roast chicken are used, then the time needed to make them will be even shorter. They are great as a snack, but if served with a salad, they will be also very good as a complete dish for lunch or even a light dinner.

Please click link to see how to quickly make these wraps.

INGREDIENTS (for 4 people):

500g chicken thighs, skinless and boneless,

1 tbsp olive oil,

0.5 Iceberg lettuce,

1 cucumber,

3 spring onions (only green parts),

4 wraps,

4 tbsp Hoisin sauce,

Salt and pepper.

METHOD:

1. Preheat an oven to 180 Celsius degrees.
2. Season the chicken thighs, rub them in the olive oil, transfer to a flame-proof dish and put to the hot oven for 25 min.
3. Tear the Iceberg lettuce into small pieces, cut the cucumber into long strips and chop the spring onions.
4. When the chicken thighs are done, cut them into strips, add the Hoisin sauce and mix well.
5. In the middle of a wrap put some lettuce, cucumber, chicken and spring onions. Roll tightly and serve.

Read More

Top 10 Spaghetti - with Spinach, Mozzarella and Cherry Tomatoes (vegetarian)

When I think about ingredients that are the most typical for Italian cuisine; spaghetti, mozzarella, tomatoes, olive oil, spinach and garlic would be very high on the list, probably in the top 10. This pasta dish uses all of the ingredients and – except for seasoning and water – only them. It is very easy and quick to prepare but the result is absolutely wonderful.

I used to cook it just for my husband and I when our daughters were small and it was quite normal for us to have different meals. But when the girls started to eat “normal” food and I cooked the same for all of us, I couldn't really make this pasta dish as they wouldn't eat tomatoes or spinach. Luckily now they know what is good (and healthy) for them and we all can enjoy this delicious pasta together.

INGREDIENTS (4 portions):

2 tbsp olive oil,

3 garlic cloves finely sliced,

500g cherry tomatoes, halved,

250g fresh spinach,

250g mozzarella cut into small cubes,

300-400g spaghetti,

Salt and pepper.

METHOD:

1. Heat the olive oil in a big frying pan, add the garlic and fry it for a few seconds (make sure not to burn it).
2. Add the cherry tomatoes and cook them on a medium heat for about 5 minutes.
3. In the meantime cook the spaghetti per the packet instructions. Before you drain the pasta, save a few tablespoons of the cooking water for later use.
4. Add the spinach to the tomatoes and cook till just wilted, adjust the seasoning (you may want to add 0.5 tsp sugar if the sauce is still too tangy).
5. Add the cooked pasta, mozzarella and - if the dish is too dry – a few tablespoons of the kept pasta cooking water, stir and quickly serve (if you wait too long, the mozzarella will melt and it will be difficult to serve).

Read More

Fish and Tomato Soup

Good tomato soup is always a winner. I make quite a few different types of tomato soup and I am sure so do many other people. I thought about this recipe when I ended up with some fish “leftovers” after I cut out nice, thick fillets from a cod.  This soup is a great way of using such thinner parts of cod or any other white fish. It is aromatic and substantial as addition of chopped tomatoes and green peas turns it into almost a stew. Another great advantage of this soup is that is very easy and quick to prepare.

INGREDIENTS (for 4 portions):

1 onion finely chopped,

2 tbsp olive oil,

2 garlic cloves, crushed,

1 can (approx. 420g) chopped tomatoes,

800ml fish or vegetable stock,

1 tsp sugar,

1.5 tsp paprika,

0.5 tsp chilli powder,

1 tbsp fish sauce,

300g frozen green peas,

350g cod, skinless and boneless, cut into pieces,

1 tbsp lemon juice,

Salt and pepper.

METHOD:

1. Heat olive oil in a big pot, add the onions and fry on a medium heat for 3 minutes; add the garlic and fry for further 2 minutes.
2. Add chopped tomatoes, bring to boil and cook on a medium heat for 10 minutes; then add stock and cook for 10 minutes more.
3. Add all the spices (sugar, paprika, chilli and fish sauce) and frozen peas; bring to boil.
4. After 3 minutes add the fish and lemon juice, cook for 2-3 minutes, taste and adjust the seasoning if necessary.

Read More

Teriyaki Salmon with Broccoli and Rice Vermicelli

The below recipe wasn't even supposed to be on my blog. One day I was so busy that when it came to deciding about dinner, I felt as if I was going to cook for the first time in my life: my head was completely empty of any ideas. I checked what we had in the fridge and in the pantry and decided to play it by the ear, without having great expectations as to the final result.

I found salmon and broccoli, so some type of stir-fry seemed to be a workable solution. We only had rice vermicelli bought by my husband some time earlier and since I thought we all preferred thicker, ribbon-like rice noodles, I didn't really expect  a big applause from my family. But they loved the dish so much that they made me quickly write down the recipe while I still remembered it. And when I cooked it again to make sure the recipe was correct, my daughter came to the kitchen, looked into the wok and said “Oh, you are making my favourite dish!”. Considering it was only the second time I prepared it, I think it is the best recommendation you can ask for.

INGREDIENTS (4 portions):

500g salmon fillet,

5 tbsp teriyaki marinade,

1 broccoli cut into small florets,

2 grated garlic cloves,

2 tsp grated ginger,

2 tbsp olive oil,

200g rice vermicelli,

3 tbsp soy sauce,

2 tbsp fish sauce,

1.5 limes (juice of half and the whole one cut into quarters).

METHOD:

1. Cut salmon into 3 cm cubes, put into a bowl with teriyaki marinade, mix well and leave to marinate for at least 30 minutes (it can also be left overnight).
2. Heat 1 tbsp olive oil in a frying pan, fry the salmon cubes in 2-3 batches , stirring it gently (not to break it) from time to time for 2-3 minutes, put aside.
3. Prepare the rice vermicelli per packet instruction. Drain it.
4. Heat  1 tbsp olive oil in the frying pan, add garlic and ginger and fry stir for 30 seconds, add the broccoli, and continue to stir fry. You can also add a few tablespoons of water to the wok. This will create steam that will make the broccoli softer faster without burning.
5. When the broccoli is soft but still al dente, add the salmon cubes, fish and soy sauces, stir gently; add the vermicelli and lime juice, stir again. Serve with lime quarters.

Read More

Hedi's Almond Biscuits

I come from a family where there had to be (many) cakes for each celebration and at least one every Sunday. Of course we also ate biscuits but generally these were the bought ones. This changed when I was introduced to my husband’s Austrian godmother – Hedi - and her biscuits. Before Christmas she is always busy preparing a selection of treats so when you open a tin that comes from her, it is as you were opening a box of chocolates: there are so many types of biscuits, each looking better than the other one that you really don’t know which one to choose.

The Almond Biscuits are one of our favourites: buttery, soft, melting in your mouth. Hedi usually uses apricot jam but I have made them with strawberry and raspberry jam and they tasted equally good.

INGREDIENTS (for approx. 20 biscuits):

260g all purpose flour (plus extra for rolling)

180g icing sugar,

160g butter,

80g ground almonds,

2 egg yolks,

a few tbsps of apricot/strawberry/raspberry jam,

Icing sugar for dusting.

METHOD:

1. In a food processor whizz together the flour, sugar, almonds and butter till they resemble fine crumbs.
2. Add the egg yolks and process until all is combined.
3. Form a ball, cover it in cling film and let it rest in a fridge for at least 30 minutes.
4. Preheat an oven to 160 degrees Celsius.
5. Roll out the dough pretty thinly (approx. 5 mm) on a floured surface, cut out 5-6 cm diameter circles and in half of the biscuits cut out a small circle in the middle.
6. Transfer the biscuits onto the baking tray covered with baking paper leaving some space between them (they will not rise a lot). The dough is not very elastic so be careful when you transfer the cut out biscuits as they may break.
7. Bake the biscuits for approx. 15 minutes until golden; let them cool down on a baking tray.
8. When cold, spread some jam on a whole biscuit, cover it with a biscuit with a hole in the middle, sprinkle with icing sugar.

Read More

Salad with Figs, Pomegranate and Goat's Cheese (vegetarian)

This is a variation of a recipe I posted some time ago for Grilled Goat’s Cheese Salad with Figs. Although both salads seem to be similar, there are a few major differences. This salad is much lighter - there is less of goat’s cheese in it – so it can be served as a starter or part of a salad buffet as it doesn't have to be arranged separately on each plate. And obviously it takes less time to prepare since no grilling is required. Another difference – pomegranate seeds which not only add a refreshing taste but also make this salad look as it was sprinkled with red rubies. Nevertheless - whichever salad you choose, I am sure you will enjoy it!

INGREDIENTS (4 portions):

6-8   figs cut into quarters,

100g rocket,

50g spinach,

150-200g goat’s cheese (roulade with a rind or a softer cheese that can be easily divided into pieces),

seeds from 2 pomegranates,

Dressing:

3 tbsp olive oil,

2 tbsp balsamic vinegar,

1.5 tbsp pomegranate molasses,

1 tbsp honey,

Salt and pepper

METHOD:

1. In a big bowl mix the rocket, spinach and half of the pomegranate seeds.
2. Arrange the figs and cheese divided into small pieces on top of the salad leaves.
3. Mix all the dressing ingredients, pour it on the salad and sprinkle with the rest of the pomegranate seeds.

Read More

Oriental Spiced Pumpkin Pie (vegetarian)

Having a vegetarian at home sometimes makes cooking more challenging. And celebrations like Christmas is one of those times as you would like to prepare something special: very tasty, good looking but also nutritious. This pie ticks all the boxes. It is packed with wonderful ingredients and flavours and the filo pastry allows you to create ruffle-like decorations to make the pie look beautiful.

Although it is a savoury dish, it is rather on a sweet side thanks to the pumpkin and honey. However the spicy harrisa sauce balances the pie beautifully so for sure you will not feel like you are having a dessert for main meal!

INGREDIENTS (6-8 portions):

2 tsp coriander seeds,

2 tsp cumin seeds,

1 tsp paprika,

0.5 tsp cinnamon,

6 tbsp olive oil,

900g pumpkin (I used Hokkaido), peeled and cut into 2 cm cubes,

12 shallots quartered,

4 cm piece root ginger, grated,

140g whole blanched almonds,

140g shelled pistachios,

75g raisins (or cranberries),

3 tbsp clear honey,

200g fresh spinach,

Salt and pepper,

4-8 large sheets of filo pastry (depending on its size),

Extra olive oil for brushing the filo pastry.

Sauce:

200g plain yogurt,

2-3 tbsp harrisa paste,

1 tbsp chopped mint leaves,

Salt and pepper.

METHOD:

1. Preheat an oven to 200C (or 180C fan).
2. Over a medium heat dry fry the cumin and coriander seeds till they release aroma, grind them using a pestle and mortar, add paprika, cinnamon, 0.5 tsp salt and 4 tbsp olive oil and mix everything together.
3. Place the pumpkin cubes in a roasting tin, poor the spiced olive over it and mix well to coat all the pieces (best done with your hands).
4. Put to the oven and roast for 30 minutes or until the pumpkin is cooked through.
5. In the meantime heat 2 tbsp of olive oil in a frying pan over a medium heat, add the shallots and fry them stirring for approx. 5 minutes till they start getting slightly brown.
6. Add the ginger, 100g pistachios and 100g almonds, fry for further 2 minutes.
7. Add the raisins (or cranberries), 2 tbsp honey and the spinach, fry stirring till the spinach is wilted, mix everything with the roasted pumpkin when it is ready.
8. Grease a 23cm diameter loose-bottomed baking tin.
9. The filo pastry sheets should be kept under a damp tea towel to prevent them from drying out. Each filo pastry sheet should be brushed on one side with olive oil before it is put to the baking tin. If sheets are big enough, put one in so it covers the bottom and two opposite sides of the tin with some overhang and then turn the tin 90 degrees and put the second sheet the same way (now the bottom is covered by 2 layers and side by 1 layer, with some overlaps). Repeat the steps with 2 more sheets of filo pastry. If the sheets are smaller, then place one in the tin so it covers the bottom (or at least two thirds of it) and 1 side with some pastry overhanging and then put the second one the same way but to cover the opposite side of the tin. Turn the tin 90 degrees and put two other sheets the same way. Repeat the steps so there are at least 2 layers of filo pastry everywhere.
10. Put the pumpkin mixture to the tin, spread it and cover with the overhanging filo pastry creating desirable pattern. In case the filo wouldn't cover the top of the pie completely, at first use another sheet and only then decorate with the rest of the pastry. The pie can be prepared up to this stage and kept in a fridge covered with cling film a day in advance.
11. Put to the oven and bake for 30-35 minutes.
12. Just before the pie is ready, toast the rest of almond and pistachios until golden, mix with 1 tbsp of honey and pour over the pie.
13. Serve it with a sauce prepared by mixing all the ingredients together.

Read More