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Welcome to my little gastronomical corner...
Here you will not find haute cuisine but good, plain, food; food for everyday of our lives . I have tried most if not all recipes, the rest my mum tried and I can assure you that they are delicious!
Have a peek...
Menu No.1- Low fat food
Fettucini Alfredo
Shhh! Has any one heard of a low fat version of this recipe? Low-fat?? Yes! This alfredo sauce has all the taste you enjoy with less fat and calories. You'll never know the difference!
Serves 4 portions.
8 ounces fettucini, cooked
1 cup broccoli, cut small
1 cup carrots, sliced
1/2 cup red pepper, diced
1/2 cup onion, diced
1/2 cup zucchini, diced
1/2 cup pea pods, sliced
1 teaspoon olive oil
1/4 teaspoon garlic powder
1 cup part-skim Ricotta cheese
2 tablespoons Parmesan cheese
2 tablespoon skim milk
1/4 cup liquid egg substitute
1/4 teaspoon salt (optional)
1/2 teaspoon parsley
1/8 teaspoon pepper
1.Cook fettucini according to package directions. Meanwhile, microwave
all 4 cups of vegetables in a covered dish with 1 tablesoon water for 3
minutes. At the same time, heat olive oil in a saucepan and add garlic
powder. Stir to mix.
2.Blend ricotta and parmesan cheese, skim milk, liquid egg and
seasonings into saucepan. Bring to a boil. Reduce heat to low, and
cook 3 minutes.
3.Transfer this sauce to a blender and blend smooth.
4.Drain noodles and vegetables well. Transfer to serving bowl. Pour
sauce over noodles and vegetables and toss lightly. Serve.
Chunky Beef Stew
This is a hearty, wholesome stew, packed with vegetables and flavor, just like in Grandma's old recipe.
Serves 4 portions.
1 pound beef round, cubed
2 cup water
1/2 cup white onion, chopped
1 teaspoon dried oregano
1 large green pepper, chopped
1/4 cup arrowroot or 2 tbs cornflour (optional)
2 carrots, sliced
1/2 cup water (optional)
2 celery stalks, sliced
2 tablespoon basil, minced
2 garlic cloves, minced
2 tablespoon parsley, minced
2 cup stewed tomatoes
1 tablespoon lemon juice
1.Brown beef in skillet over medium heat. Drain off all but about 1
tablespoon of fat.
2.Add onions, peppers, carrots, celery and garlic. Saute for a few
minutes.
3.Add tomatoes and 2 cups water. Stir in oregano. Simmer 1 1/2 to 2
hours, until beef is tender.
4.For a thicker sauce, combine arrowroot with 1/2 cup water and stir into
stew. Simmer 5 more minutes.
5.Stir in basil, parsley and lemon juice before serving.
Chocolate Lover's Smoothie
HMMMM!!! Beats Nutella anytime
1 cup nonfat vanilla frozen yogurt
3/4 cup nonfat milk or soy milk
2-4 tablespoon fat free chocolate syrup
1/4 teaspoon almond extract
Combine ingredients in blender and blend until smooth.
SHELLFISH RISOTTO
Serves 4
1kg/2lb mussels, cleaned
200ml/7fl oz dry white wine
600ml/1 pint fish stock (home-made or from a carton)
3 tbsp extra virgin olive oil
750g/3oz chilled unsalted butter, diced 1 onion, finely
chopped
2 garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, peeled and finely grated
1 red chilli, seeded and finely chopped
350g/12oz arborio rice or other rice suitable for risotto
1 pinch saffron stamens, soaked in 1 tbsp warm water
225g/8oz squid, cleaned and sliced
225g/8oz uncooked peeled tiger or Dublin Bay prawns
2 plum tomatoes, seeded and diced
2 tbsp each chopped fresh basil and flat-leaf parsley
salt and freshly ground black pepper
Place the mussels in a pan with 50ml/2fl oz of the wine.
Cover tightly and cook over a high heat for a few minutes,
shaking occasionally, until they have opened - discard any
that do not. Strain through a sieve. Remove the meat from
mussels and reserve. Place the stock in a pan and pour in
the cooking liquor, leaving behind any grit - you should
have 300ml/half pint in total. Bring to a gentle simmer.
Heat two tablespoons of the oil and 25g/1oz of the butter in
a sauté pan. Add the onion, garlic, ginger and chilli and
cook for about 5 minutes until softened but not browned.
Stir in the rice and cook for a few minutes until nutty and
perfumed. Add the remaining wine and allow to bubble
away, stirring. Add a ladleful of the stock and cook gently,
stirring, until absorbed. Continue to add stock in this way,
adding the saffron mixture after about 10 minutes - the
whole process takes 20-25 minutes until the rice is tender
but 'al dente'.
Heat the remaining tablespoon of oil in a wok. Add the
squid and prawns and stir-fry for 1-2 minutes, then add the
tomatoes, herbs and reserved mussel meat, toss together
and remove from the heat. About 2 minutes before the
risotto is cooked fold in the shellfish mixture and then fold
in the remaining butter, stirring until emulsified. Serve at
once.
PAELLA
Paella can be eaten both as a starter or as maincourse, either way it`s delicious!
Serves 4
2 tbsp olive oil
2 boneless chicken breasts, skinned and each cut into 4
pieces
2 large onions, finely chopped
salt and freshly ground black pepper
275g (10 oz) long grain rice
750ml (1.25 pints) chicken stock
1 packet saffron threads or powdered saffron
350g (12 oz) mixed exotic, oriental frozen vegetables,
including sweetcorn and peppers, thawed.
350g (12 oz) seafood (fresh or frozen seafood mix)
chopped fresh parsley, to garnish
lemon wedges to serve
Heat the oil in a large frying pan, add the chicken pieces
and fry for 2-3 minutes. Add the onion and fry for a further
2-3 minutes. Season generously with salt and pepper, then
add the rice, stirring well to ensure that the rice is well
coated in the oil. Pour in 600 ml (1 pint) of the chicken
stock, bring to the boil and simmer gently, uncovered, for
about 10 minutes, until most of the liquid has been
absorbed.
Meanwhile, if using saffron threads, put them into a
dessert spoon and crush with the back of a teaspoon. Add
the saffron threads or powder to the remaining chicken
stock and stir gently.
Before all the liquid has been absorbed by the rice, add the
thawed vegetables, seafood and the saffron flavoured
stock. Stir gently. Cover and simmer for 10 minutes.
Remove the lid, allow to stand for 2-3 minutes, sprinkle
over a little chopped parsley and serve with lemon wedges.
SEARED SWORDFISH WITH A PIQUANT SAUCE
Serves 4
2 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, seeded and finely chopped
Half tsp each ground cumin and coriander
juice of 2 limes
4 x 175-225g/6-8oz swordfish steaks
225g/8oz small cherry tomatoes, halved
1 ripe, firm avocado, peeled, stoned and chopped
1 small red onion, finely chopped
2 tbsp chopped fresh coriander
pinch of sugar
salt and freshly ground black pepper
fresh green salad, to serve
Place the oil in a shallow non-metallic dish with half of the
garlic, chilli, ground cumin and coriander. Add the juice of
half a lime and season generously. Mix to combine, then
add half the marinade to the swordfish steaks, turning to
coat. Set aside for at least 5 and up to 30 minutes in the
fridge to allow the flavours to develop.
To make the salsa, place the remaining garlic, chilli,
ground cumin and coriander and lime juice in a bowl. Add
the cherry tomatoes, avocado, red onion, fresh coriander
and sugar. Season generously and mix gently to combine.
Set aside.
Heat a griddle pan. Remove the swordfish steaks from the
marinade, shaking off any excess. Add to the pan and
char- for 2-3 minutes on each side or until just tender.
Serve at once with the salsa and some salad.
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