MEATBALLS AND SPAGHETTI IN MARINARA SAUCE

MEATBALLS AND SPAGHETTI IN MARINARA SAUCE

INGREDIENTS

v  ½ cup milk (whole or skimmed)

v  ½ cup fine breadcrumbs

v  1 large egg

v  1 teaspoon

v  Freshly ground black pepper

v  ½ cup grated parmesan cheese

v  ¼ cup finely minced Italian parsley

v  ½ minced meat such as beef , pork, turkey, chicken, veal, or amix.

v  ½ cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion.

v  1 clove garlic, finely minced

METHOD

·          Mix the milk and breadcrumbs and set aside as you prepare the rest of the meatball mix.the breadcrumbs will absorb the milk and become soggy.

·          Thoroughly whisk the egg in a large bowl, add salt and black pepper, and then add the cheese and parsley.

·          Mix the egg and ground meat using your hands.

·          Mix the onions and breadcrumbs/milk mixture, as well as garlic, using your fingers. Pinch the meat between your fingers rather than kneading it.

·          Form meat balls by pinching appropriate chunks off the mixture and rolling it between your palms

·          Roast the meatballs. Arrange the balls on a baking sheet slightly apart. Cook under the broiler for 20 to 25 minutes or bake at 400F for 25 to 30 minutes. The meatballs are done when cooked through and the outsides are brown. If you have a food thermometer, it should read 165F  when inserted in the middle of the meatball. Serve immediately

HOW TO PREPARE SPAGHETTI

INGREDIENTS

v  500g spaghetti

v  ¼ cup plus 1 tablespoon olive oil

v  1 onion, chopped

v  1 zucchini, grated

v  2 eggs, beaten

v  ¾ cup grated pecorino (cheese made from sheep’s milk)

v  Kosher salt

v  1 cup marinara sauce

METHOD

§   Boil spaghetti following instructions on the package

§   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and zucchini and cook until soft, for 6 to 8 minutes.

§   Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.

§   Heat the remaining ¼ cup of oil in a large skillet over medium heat. Working in batches, cook ½ cup portions of spaghetti mixture until golden and crisp, 3-4 minutes per side.

Serve with marinara sauce.

HOW TO PREPARE MARINARA SAUCE

INGREDIENTS

Ø  2(14.5 ounce) cans stewed tomatoes

Ø  1(6 ounce) can tomato paste

Ø  4tablespoons chopped fresh parsley

Ø  1 clove garlic, minced

Ø  1 teaspoon salt

Ø  ¼ teaspoon ground black pepper.

Ø   

Ø  6  tablespoons olive oil

Ø  1/3 cup finely diced onion

Ø  ½ cup white wine

METHOD

v  In a food processor, place ripe tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blender until smooth.

v  In a large skillet over medium heat, sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

v  Simmer 30 minutes, stirring occasionally.

BROCCOLI POWDER AND CRUSTED BEEF WITH BEETROOT AND ASPARAGUS

BROCCOLI POWDER AND CRUSTED BEEF WITH BEETROOT AND ASPARAGUS

INGREDIENTS

v  100g dried broccoli florets

v  220g beef fillet

v  120g baby beetroots

v  60g asparagus

v  1 oregano twig

v  50ml chicken stock

v  60ml olive oil

v  1 pc lime

v  20ml honey

v  Salt and black pepper taste

METHOD

Step 1

Season the beef with salt and pepper. on a smoking hot pan, seal the beef, lower the heat and cook the beef for four minutes and put aside to rest. Deglaze the pan with the stock and reduce to form gravy. In a blender, grind the dried broccoli to a rough powder. On another pan put some olive oil and cook the broccoli power.

Add finely chopped oregano and some of reduced chicken stock. reduce to a form paste.

                                                            Step 2

To make beetroot puree, peel and cook with chicken stock, honey, few drops of lime juice and olive oil. Let simmer to form a glaze. Remove half of the beetroot from the heat and set aside. Add chicken stock and blend.

                                                             Step 3

Slice the asparagus and cook the other half with olive oil and chicken stock

Coat the beef with the broccoli paste and preheat in the oven.

When serving start with the beetroot puree then the glazed beetroots, cut the beef into two and finally the asparagus. serve with butternut chapattis, and the sauce

GLUTEN-FREE COOKIES

GLUTEN-FREE COOKIES

INGREDIENTS

Dry ingredients

·          1 cup desiccated coconut

·          ½ cup oatmeal

·          2 teaspoon ground chia seeds

·          1 teaspoon baking powder

·          ¼ teaspoon baking soda

·          1 teaspoon cinnamon

·          1 pinch salt

·          1 teaspoon xanthan gum (crucial for binding in gluten-free baked goods-available at health food stores)

Wet ingredients

·          1/3 cup coconut oil

·          ½ cup honey/maple syrup

·          1 teaspoon of fresh lemon juice

·          1 teaspoon vanilla extract

METHOD

Mix the dry ingredients , then mix wet ingredients, then mix them all and refrigerate for about 20 minutes for flavours to mingle. Preheat the oven to 190 degrees Celsius , shape the dough into small balls and bake for 19 minutes.cool for about 20 minutes and enjoy.

CHICKEN TACO PIZZA AND NON-ALCOHOLIC MOJITO

                                     CHICKEN TACO PIZZA AND NON-ALCOHOLIC MOJITO

                                                             INGREDIENTS FOR TACO SEASONING

·          2 tablespoons onion powder

·          2 tablespoons garlic powder

·          1 tablespoon chili powder

·          1 teaspoon dried oregano

·          1 teaspoon cayenne pepper

·          1 teaspoon ground cumin

·          Kosher salt and freshly ground black pepper.

PIZZA TOPPING

Ø  ¼ cup canola oil, and a little more for brushing

Ø  1 pound skinless, boneless chicken breasts.

Ø  30 grams tube pizza dough

Ø  All-purpose flour, for dusting

Ø  1 cup shredded mozzarella

Ø  1 cup shredded sharp cheddar

Ø  1 avocado

Ø  Juice of 1 lime

Ø  ½  teaspoon ground cumin

Ø  ½  teaspoon chili powder

Ø  1 tablespoon diced red onion

Ø  Kosher salt and freshly ground black pepper

Ø  1 cup fresh salsa

Ø  ½ cup sour cream

Ø  ¼ cup chopped fresh cilantro

METHOD

·          Make the taco seasoning by mixing all the ingredients with 1 tablespoon of black pepper

·          Prepare the pizza: mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl . pound the chicken between 2 pieces of plastic plastic wrap to ¼ inch thick. Put chicken to the bowl, turning to coat, and marinate for 30 minutes.

·          Preheat a grill to medium high. Grill chicken until cooked through, allow to cool, Then cut into bite-size pieces.

·          Divide the dough into 3 pieces. roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

·          Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese melts, for about 5 minutes.

·          Meanwhile mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

              VIRGIN MOJITO

INGREDIENTS (recipe makes 3 glasses)

v  Sprite 300ml

v  Lemon juice 4-5 tablespoons

v  Mint leaves ¼ cup

v  Sugar syrup 3 tablespoons

v  Ice cubes 9-10

METHOD

1.        Prepare sugar syrup by heating 1 ½ tablespoons of sugar in ¼ cup water on low to medium flame .dissolve sugar completely. Allow to simmer for half a minute.

2.        Turn off flame and bring the sugar syrup to room temperature

3.        Take a serving glass, add 7-8 fresh mint leaves, a tablespoon of sugar syrup and a tablespoon of lemon juice

4.        Use a spoon to gently crush or bruise the mint leaves

5.        Slowly poor the chilled sprite into the glass until it almost reaches the brim, and stir to mix.

6.        Garnish with a slice of lemon, a small spring of mint leaves and add 2 to 3 ice cubes in each glass. serve.