Tag Archives: recipes

Chilli Sauce & Coconut Oil Prawns

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Ingrediants
For Chilli Sauce
3 Red Jalapeno peppers
1 chilli
2 tblps Sugar
1 tbsp Vinegar
Water
Cornstarch
2 Garlic Cloves

Coconut Oil Prawns
Coconut Oil
250g King Prawns
110g Brown rice & Quinoa (Boil yourself or Uncle Bens).
Baby Corn
Spring Onion & Coriander (for garnish)

Method

Chilli Sauce
To make the chilli sauce, blend together (I use a food processor) the garlic, chilli, red peppers, sugar, vinegar and 2 tbsp water into a puree.

Once blended, add to a saucepan and bring to the boil. The chilli, garlic and peppers should all start to soften, and the mixture will thicken. (I always taste as I am going along to see if it needs more sugar, vinegar etc).

Once you are satisfied it has thickened (roughly the consistency of a pasta sauce), combine the cornstarch and 2 tbsp of water in a mixing jug. Once combined, mix into the pan of peppers and sugar. Bring mixture to the boil and simmer for a few minutes. Once you are satisfied, remove from heat, cool and store in the fridge.

Coconut Oil Prawns
(If you are cooking your rice rather than heating in a microwave, start this process as will take 20 minutes to cook thoroughly).

Add roughly 2 tsp of coconut oil to a pan, on a low heat. Once oil has melted, add the prawns and cook on a low heat until soft and slightly browned.

Sometimes I chop a red chilli and add to the pan with the prawns for added flavour.

Whilst cooking, heat a pan of water for your baby corn. Once boiling, add and cook for 5 minutes (leave the baby corn whole and chop after cooking). Once cooked, drain, chop and add to the pan with the prawns, this gives them a delicious buttery flavour without the fat!

Once the prawns are cooked, stir in a tsp of cayenne pepper, and season with salt and pepper. Leave on a low heat.

Heat up Brown rice and Quinoa (or drain cooked rice once boiled) and server on plate.

Add the prawns and baby corn mixture, take the chilli sauce from the fridge and pour over. Garnish with spring onion and coriander. (You will see in the photo that i also added pomegranate seeds, something I tried as I had them to use up, equally as good without them.)

Enjoy!

Elena xxx

Melanzane Di Parmigiana

Ingredients

1 white onion
3 Garlic Cloves
1 Red Chilli
2 cans Chopped Tomatoes
500g Cherry Tomatoes
1 tbsp. Tomato Puree
2 Large Aubergines
500g Mozzarella
Parmesan
Cheddar
1 tbsp. Milk
Basil
Chilli Flakes
Salt & Pepper

Method

Preheat Oven on Gas Mark 4

Chop onion, garlic, chilli and lightly fry in olive oil.

Once browned, add the chopped tomatoes, cherry tomatoes, and tomato puree and leave to simmer on a medium heat. Once bubbling, add 1 tbsp. of milk, season with salt and pepper.

Leave to simmer on a low heat.

Meanwhile, slice the aubergines into medium thickness circles. Heat a frying pan with oil, and once hot, lightly fry all aubergine slices until slightly browned on each side. Once done remove from heat and set aside.

Check the tomato sauce and stir if necessary. Add to taste the basil, and as many chilli flakes as you want J

Slice mozzarella; grate the cheddar and parmesan ready to assemble your Melanzane.

In an oven proof dish, cover the bottom in some of the tomato sauce (not all as you will need this for layering).

Then add the first layer of fried aubergine.

Then top with some of the mozzarella, cheddar and parmesan.

Then coat the cheese with another layer of the tomato sauce.

Repeat the process until you have a dish looking similar to lasagne.

Sprinkle on the last of the cheese on the top layer, along with a few sprigs of basil, salt and pepper, and some extra chilli flakes.

Place dish in the oven for 30-40 to cook through.

Enjoy!

Elena xxx

Honey Spice Rice

Summer (If like me you are in the UK i’d argue if we could really call it that but…) is a great time to experiment with sweeter flavors, heat and spice! Typically I have a lot of BBQ’s, family events and there is always loads of food to be made.

I tried my own version of Honey Spice Rice for my family which they loved so thought I would share the recipe with you!

Ingredients

6 Cups Brown Rice
6 Mixed Peppers
2 White Onions

2 Red Chilli
4 Garlic Cloves
1 Pack Pomegranate Seeds (250g)
1 Pack Thick Cut Bacon
1 Teaspoon Tumeric
1 Teaspoon Paprika
3 Teaspoon Chinese Five Spice
Salt & Pepper
Olive oil
Honey

Method

Chop onions and crush garlic and add to a pan with heated olive oil.

Once Brown, add in chopped peppers, red chilli and cook until soft. Add the bacon to the pan and cook through, seasoning with salt and pepper.

Took cook the rice, you can either add to the pan with 500ml of water, or you can boil separately, whichever you prefer. (Sometimes I use Uncle Bens Microwave Wholegrain Rice & Quinoa which gives more texture and Shorter prep time!)

Once rice is fluffy and cooked through, add to the pan of ingredients, and turn off the heat, and leave to cool for 10 minutes.

Once the rice has cooled, mix in the Tumeric, Chinese Five Spice, and Honey (as much as you like to your own taste – half a tablespoon is usually sweet enough).

Add rice to serving dish/es.

Sprinkle chopped cucumber and pomegranate seeds over the top. Season with salt and pepper. You can drizzle more honey over the top but again this will be to your taste!

Enjoy

Elena xxx

Stubborn Italian meets Healthy Alternatives

If you have ever tried to convince a stubborn Italian male to start eating less red meat, processed carbohydrates and bad fats (I gave up on ‘less alcohol’ a long time ago) then you will know how hard it is.

Due to a change in my Father’s health I have recently been searching for healthier ways to cook old faithful dishes, that I know he will enjoy, but will put my mind at ease. “Put down the pastrami!!! (or the focacia, or the butter) the doctor said you can’t have it” is replied to with “chi se ne frega” – So unless I actually ply it out of his hands – there’s not much hope apart from tempting him into eating a healthier alternative. Talk about parent/child role reversal :p

I thought I would share some of the tips and recipe ideas I have found, I can speak from experience when I say some of them are really tasty (what kind of daughter would I be if I made him eat them alone) so perhaps they can be of use to you.

  • Tuna Carpaccio 

Firsty, I have started to use a lot more fish. Unlike red meat, it’s high in nutrients as opposed to heart clogging compounds (If it sounds like I am regurgitating a health book then its probably because I am). So instead of Steak Carpaccio, i’ve started to use tuna, which actually goes down pretty well.

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(All photo’s not my own)

Read more…

Red Chilli & Prawn Spaghetti

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Ingredients
2 dried red chillies
Handful coriander
White onion
2 cloves garlic
2 handfuls cherry tomatoes
400g king prawns
1 lemon
1kg spaghetti/tagliatelle
Fresh rocket
Tomato purée

To prepare

Crush dried chillies, coriander and mix with olive oil in a small bowl. Leave the tails on prawns and marinate in the mixture for 20 mins.

Put large pan of salted water on to boil. Once boiling add the pasta and cook to taste.

Finely chop onion and garlic and halve cherry tomatoes. Add a few lugs of olive oil to medium heated pan and add the onion and garlic.

Fry until golden then add the cherry tomatoes. Keep on medium heat. Once the tomatoes have reduced add the marinating prawns with the chill and coriander mixture.

Grate the zest of lemon and add to the pan. Cut and juice the rest and set aside. Season with salt and pepper.

Once pasta has boiled scoop a table spoon of water out and mix with tomato purée and add this to the prawns. Strain the pasta and toss with olive oil.

Scoop pasta out of colander and mix into pan with prawns which will have slowly thickened. Add the juice of the lemon and handful of fresh rocket.

Taste and divide the pasta between plates. Season with salt and pepper.

Enjoy!

Elena xxx