Friday 21 August 2015

Chocolate Chip Cookies

Serves 6-8

Ingredients
60g butter
30g caster sugar
60g brown sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp baking soda
pinch of salt
175g flour
100g chocolate, chopped into small bits

Directions
Melt the butter and mix with the caster sugar and white sugar. Add the egg, vanilla extract, baking soda and salt, mixing. Gradually add the flour and finally the chocolate. Place dollops of dough on a baking tray at least 5cm apart and bake for 30 minutes at 180C.

Couscous Salad

Serves 2

Ingredients
1/2 cup couscous
mixed leaf salad
beetroot, shredded
carrot, chopped
capers
sweet corn
1/2 can tuna
1 pear
olive oil
salt

Directions
Pour boiling water over the couscous and let it rest for 10 minutes till cooked. Mix all the ingredients and season with olive oil and salt.

Saturday 15 August 2015

Spicy bean stew

Serves 3

Ingredients
- 200g passata
- onion
- garlic
- olive oil
- 1 chili pepper, sliced
- curry powder
- cumin powder
- 1 glass coconut milk
- 200g cannellini beans (any bean will do)
- 100g green peas
- 100g spinach
- 180g basmati rice

Directions
Finely chop the onion and garlic and lightly fry in a large pan. Add curry and cumin powder to taste. Add the passata, beans, peas and pinach and siimmer for 15 minutes. Add the coconut milk and the chili pepper and cook for another 5 minutes.
Cook the basmati rice in water and serve with the stew. 

Saturday 8 August 2015

Nectarine tart

Serves 8-10

M shaped for Mathilde's birthday
Ingredients
- 100g butter
- 250g flour
- 200g sugar
- 1 egg
- 3 spoonfuls marmelade
- 3 nectarines

Directions
Mix the melted butter, flour, sugar and egg with your hands to form a ball. Flatten it with a rolling pin and cut it into any shape you like. Spread a thin layer of marmelade on top. Cut the peaches into thin slices and place the slices over the pastry slightly overlapping and covering it entirely.
Bake at 180C for 40minutes.

Tuna and zucchini quiche

Serves 4-6

Ingredients
- 1 roll puff pastry
- 2 zucchini
- 2 eggs
- 1 ½ cans of tuna in water
- 100g cream cheese
- 20g chedder
- salt
- pepper
- olive oil
- onion
- garlic
- parmesan cheese

Directions
In a frying pan heat the olive oil and lightly fry the onion and garlic, finely chopped. Then add the zucchini cut into cubes. Cook till tender but not too soft.
In a bowl mix the eggs, tuna, cream chees, chedder chees cut into small pieces, and salt and pepper to taste. When the zucchini are ready let them cool and then add them to the mix.
Unroll the pastry onto a baking tin, pour the mix and grate some parmesan on top.
Bake at 180C for 30-40 minutes.

Monday 3 August 2015

Pineapple upside down cake

Serves 3

Ingredients
For the topping:
- 25g softened butter
- 25g sugar
- 4 canned pineapple rings
For the cake:
- 40g sugar
- 50g flour
- 30g softened butter
- 1 tbsp baking powder
- 1 egg
- 2 tbsp juice from the canned pineapple

Directions
For the topping: mix the butter and sugar till obtaining a smooth cream. Spread on the bottom of a cake tin and 2cm on the sides. Place the pineapple rings on the bottom of the cake tin. Break one ring into pieces to cover all of the bottom of the tin.
For the cake: Mix all the ingredients and pour in the tin.
Bake for 40 minutes at 175C. Let the cake cool for 15 minutes and then turn upside down to serve.

Baked honey mustard chicken with vegetables

Serves 2
Mostly eaten... too tasty to wait ;)

Ingredients
- ¼ chichen
- ½ onion
- garlic
- 1 courgette
- a handful of carrots, cut into batons
- 1 potato
- a handful of portobello mushrooms
- salt
- pepper
- olive oil
For the seasoning:
- 2 tbsp mustard
- 4 tbsp honey
- 1 tbsp paprika
- 1 tbsp dried basil

Directions
Coat the chicken in salt and pepper, and bake for 30 minuutes at 180C.
Mix the ingredients for the seasoning. Cut all vegetables into chunks and drizzle oil and salt over them. Take the chicken out of the oven, cover in honey mustard seasoning and place back in the oven, together with the vegetables for another half hour.