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I’ve been watching the Rick Stein’s Spain series and feeling all ‘Spanishy’ so thought I’d do my own take on his tasty looking Lettuce, anchovy and egg salad with vinaigrette that he made in last weeks episode. I’ve just used lemon juice instead of vinaigrette as I’m on a pre-wedding diet (yawn!). It really helps to keep the dish light and fresh and compliments the anchovies and egg surprisingly well.
1 large Romain Lettuce
10 baby plum tomatoes
1 x tin of anchovy fillets
Juice of 1 fresh lemon
2 medium eggs
Ground black pepper to taste
1. Boil the eggs for 3 -4 minutes so that the yolks are nice and soft. Once cooked, transfer the eggs to a bowl of cold water to cool down
2. Chop the lettuce width ways into three and then scatter the leaves out on a plate
3. Chop the tomatoes and the eggs lengthways into quarters and evenly distribute over the lettuce leaves.
4. Chop the anchovies width ways into three’s and then break them up and scatter over the lettuce leaves
5. Squeeze over the lemon juice so that it covers all leaves and season with the pepper.
This is such a healthy, fresh one-pot dinner that’s packed full of veg – and if you don’t want to use chicken, you could use any other type of meat, or even fish. And feel free to use whichever veg you like too – It’s entirely up to you.
1 large stick of lemon grass (bang with the back of a knife to bruise and release the flavours)
2 teaspoons finely grated fresh ginger
3 cloves garlic (peeled and bashed, then added whole)
2 pints of vegetable or chicken stock
2 carrots, chopped in to chunks (no need to peel)
2 large leeks, chopped in to chunky pieces
3 courgetttes, chopped in to large chunks
A good handful of green beans, cut in half
1 whole medium chicken
2 cups of frozen peas
Lots of freshly ground black pepper
Salt to taste
– serves 4 very large portions, or 6 average –
1. Take a very large, deep casserole pot and throw in the ginger, garlic, lemongrass and all of your chopped veg (minus the peas)
2. Skin the chicken and then carve it so that you’re left with 2 breasts, 2 thighs and 2 drum sticks (you could use the carcass and wings to boil with some water and make up your chicken stock – then pick the bits of meat off for adding to a risotto the next day!)
3. Chop the chicken breasts into big chunky pieces and then add all of the chicken pieces to the pot.
4. Pour over the stock (it will speed things up a little if this goes in hot) and add the black pepper
5. Give everything a good stir, then add the lid to the casserole pot and pop it in the oven, gas mark 6 for 2 hours – giving a little stir every so often.
6. Five minutes before serving, remove the pot from the oven. add the peas and return for the final 5 minutes
7. Remove from the oven, ensure all chicken is cooked through and serve in nice soup bowls
Top tip! Serve with some warm crusty bread to soak up all of the lovely broth at the end
This is a variation on the Italian Spaghetti a la Pescadora, a rich tomatoey fish pasta, the recipe of which was passed on to me by my Dad after it was given to him by a chef in the Alfresco restaurant, Brighton. The original recipe uses parsley as the main herb, however CIRIOs new tomato and basil product inspired me to try it as an alternative. It works really well and is great as a quick mid-week meal, or as a simple but impressive dinner party dish.
3 cloves garlic (finely chopped)
1 tetra pack of CIRIO tomato and basil
1 tin of anchovies (finely chopped) plus oil
2 tablespoons olive oil
6 tablespoons white wine
2 large squid tubes
12 king prawns
The juice of 1/2 fresh lemon
Greenlip mussels (optional)
Freshly ground black pepper
Penne pasta (enough for two)
Grated parmesan for serving
– serves two –
1. Cook the pasta until al-dente
2. In a deep wide pan, heat the olive oil and then add the garlic and anchovies
3. Add to the pan the CIRIO basil and tomatoes, the white wine and black pepper and heat through until bubbling.
4. Add in the squid and prawns and cook for a further 5 minutes, or until the fish is cooked through.
5. Finish off with the lemon juice and then stir in the pasta, ensuring that it’s coated in the sauce.
6. Serve with a wedge of lemon and a grating of parmesan.