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Monday, March 5, 2007

Spanish Tortilla

One of my favorite foods. I like to add some smoked paprika to give it a bit of a kick!
400g of new potatoes
1 large onion
2 cloves of garlic
Olive Oil
8 eggs
1/2 cup of milk
Bunch of Asparagas
A large handful of grated cheese of your choice (Manchego is good for a Spanish feel or plain English cheddar is fine!)
2tsp smoked paprika
2tsp oregano

1. Finely chop the onions and crush the garlic and saute in a lare deep frying pan until they start to soften.
2. Chop the potatoes in to small pieces (2 cm square ish) and add to the pan.
3. Saute for 10 minutes on a low heat and sprinkle with the smoked paprika and some salt. Cook until the potatoes are al dente.
4. Meanwhile beat the eggs together with themilk in a bowl and add the oregano, salt and pepper.
5. Add the asparagas to a pan of boiling water and cook for 5 minutes.
6. Pour the egg mixture ontop on the potatoes and cook on a low heat for 10 minutes.
7. Sprinkle on the cheese and arrange the asapragus on top then cook under a pre heated grill until the cheese starts to turn brown.

Serve with a green salad and a glass of rioja.

Monday, January 22, 2007

Ready meals at the ready!

I'm not a big fan of ready meals but sometimes a girl has to do what a girl has to do when presented with a hectic life. However, when the time comes to turn to the ready meal a vegetarian is often left with pizza, macaroni cheese, a soya burger, or dare I say it quiche! Get yourself down to Good ol Marks and Sparks, the king of high quality ready meals for a bit of a treat. My favorite of the bunch is their Vegetable Moussaka, made with lenitils, aubergines and the usual sauces, this is filling, really tastey and a snippet at £1.99! What's more it's won awards! They do a great selection of vegetarian greek mezze (their stuffed vine leaves are mouth watering), good Leek and Gruyere Tartlets and a lazy vegetarian Indain meal for one. What's more this retail giant has just announced it's "eco plan" investing £200m, over five years to make the company carbon neutral. That's very nice of them. Ethical and Tastey!!

Butternut Squash Risotto

Another hearty, comfort-food meal. Adding ginger gives this a bit of a kick. If there is any left over it is nice cold or mix in an egg and fry it up into a risotto cake!


1 small butternut squash
2 tablespoons of freshly grated ginger
200g of risotto rice
Vegtable stock
Parmasan cheese
Olive oil
Salt and pepper


1.Peel and chop the butternut squash into 1 inch chunks
2.Heat some olive oil in a saucepan and add the ginger, fry lightly for 1 minute.
3.Add the butternut squash and a cup of stock. Simmer until the butter nut squash has turned mushy.
4. Meanwhile heat some olive oil in another saucepan and add the risotto rice, fry for a few minutes then add some stock.
5. Everytime the rice absorbs the liquid add more stock until the rice has cooked.
6. Combine the butternut squash mixture and the rice, mix well together. Serve srinkled with parmasan cheese, rocket salad with lemon juice, and crusty bread.

Monday, January 8, 2007

Roasted Vegtables and chestnuts with a blue cheese and lime dressing

Another winter warmer! The blue cheese and lime juice gives it a nice tangy taste.


3 large parsnips
3 large carrots
2 large potatoes
250g cooked, peeled, chestnuts
Juice from 1 lime
200g of blue cheese, crumbled (stilton, roqueforte..)
5tbsp Olive Oil
3tsp Caraway Seeds
Salt and Pepper


1. Preheat oven to 200 deg C
3. Pour 3 tbsp of olive oil into a large roasting tray and heat in the oven for 5 minutes
4. Slice all the vegtables into long strips
5. Add the vegtables to the oil and sprinkle with the caraway seeds and season.
6. Mix together and cook in the oven for 50 minutes
7. Roughly chop the chestnuts and add to the vegtables for 10 more minutes, remove from oven.
8. Mix the remaining oil and lime juice together
9. Dish up the vegtables and dress with the lime juice and crumbled blue cheese

Tuesday, January 2, 2007

Melanzane Parmigiana

This is one of my most favorite meals and real comfort food. The trick is to add lots of basil and to fry to aubergine slices in egg and flour before creating the dish. It can be made in advance and stored in the fridge until ready to cook.

2 large aubergines
2 tins of chopped tomatoes
3 carrots
1 stick of celery
1 large onion
2 large garlic cloves
2 balls of mozarella
Freshly cut basil
Parmazan cheese
Olive Oil
2 eggs
Salt and Pepper

1. Thinly chop the onion, carrots and celery.
2. Fry in a saucepan until they soften. Add the tinned tomatoes, season and simmer for 20 minutes
3. Slice the aubergines length ways at about 1 cm thick.
4. Beat the eggs together in a bowl and cover each aubergine slice with egg, then with flour.
5. Heat the Olive Oil in a pan and fry the slices on a medium heat until they start to brown. Remove slices and place on kitchen roll to absorb excess oil.
6. Slice the mozarella balls
7. To buld the dish sread a layer of sauce, then add a layer of aubergines, another layer of sauce, half the mozarella, sprinkle with a large handful of basil. Then add another layer of aubergines, sauce, the remaining mozarella, basil. TO finish add the final layer of aubergines, cover with sauce and sprinkle with the grated parmasan and freshly ground black pepper.
8. Bake in the oven at 200 degrees for about 40 minute until the top is browned and bubbling.

Serve with fresh crusty bread and a green salad.