Here is a very quick and easy to make Mexican-inspired dish to expand the usual repertoire of Chillies and Fajitas. This one is just as simple with the majority of ingredients perhaps already in your cupboard. All you need is a bag of frozen (or fresh) prawns.
There are loads of variations of this dish. I based mine on this one, hardly changing anything at all. I think all I did was to increase the quantity. I just wanted to share this recipe with my Mum, first of all. Her name is Vera and she loves prawns, so I knew she’d appreciate this 🙂
(Adapted from ‘Grab a Plate’)
1 pound large frozen prawns, defrosted and tails removed
2 large limes, one juiced, one cut into wedges
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1 small jalapeño, seeds and pith removed, finely diced
1 can of chopped tomatoes
1/3 cup green pimento olives, halved
1-2 tablespoon coriander, torn, plus extra as garnish
Salt & pepper to taste
Any preferred rice to serve
I served with Tomato Rice and guacamole
- Add the prawns to a mixing bowl, squeeze juice from one lime and 1 tablespoon olive oil, gently massage the shrimp with your hands, cover with cling film and refrigerate for 15-30 minutes.
- Heat up the skillet over medium-high heat, add the rest of the olive oil. Then add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so, add the garlic and cook for 30 seconds. Lastly add the chopped tomatoes and continue cooking for 3-4 minutes.
- Add the olives and the prawns to the mixture. Cook for another 3-4 minutes, or until the prawns turn pink.
- Before serving, add chopped coriander and squeeze the lime juice.
- Serve with either plain rice, or go further and make Mexican Red Rice and Guacamole on the side.
I saw this recipe on Pinch of Yum site and immediately wanted to try it. The suggestion was that it’s a breakfast/bruch casserole dish, but I think it’s great at any time of day on its own with some nice crispy salad or as a side dish perhaps. I’ve slightly adapted this to match my taste, but you can check out the original recipe here. It’s a lovely site, by the way, if you haven’t heard about it.
POTATO AND SPINACH BAKE
2 tablespoons olive oil
1 medium onion, finely chopped
4 any preferred good quality sausages
2 teaspoons chilli powder
1/2 teaspoon onion powder
1 tablespoon minced garlic
3 handfuls of fresh spinach, roughly chopped
2 large eggs
1/3 cup of milk
1 cup of grated raw potatoes
1/2 cup of grated mozzarella cheese
salt & pepper to taste
- Heat up the oven to 200C. Grease the medium oven proof dish and set aside.
- Heat up the flying pan over medium heat with the 1 tablespoon of olive oil, add the chopped onions and sauté it until it becomes soft and translucent.
- Take the sausages, peel off their outer skin by gently cutting the skin in the middle and peeling it off with your fingers. Then crumble the sausage meat in rough chunks over the onion. Then add chilli powder and onion powder. Mix well and continue cooking until it brown and fully cooked. Transfer this mixture to the prepared oven dish, distribute evenly on the bottom.
- Add the rest of the olive oil to the frying pan, add the garlic and gently cook t for a few minutes, do not allow it to burn. Add the spinach and stir until whilted for a few more minutes. Then scatter over the sausage mixture.
- In a mixing bowl, using fork, mix together the eggs, milk, mozzarella cheese, raw potatoes, salt and pepper. Pour over the sausage and spinach mixture.
- Bake for 20-25 minutes or until the top is golden brown or until it springs back when touched.
These are highly addictive, once you’ve tried it, you won’t be able to stop eating them. Covered with a crispy exterior, they have a really soft inside, due to cottage cheese, and remain soft for a long time. And because they are not very sweet, you can indulge them even for breakfast.
I made this batch just plain, but you can add some extras in a dough like raisins, dried chopped apricots or other berries, or use any favourite syrup instead of the icing powder before serving.
COTTAGE CHEESE MINI DOUGHNUTS
250g cottage cheese/farmer’s cheese
4 tablespoons caster sugar
1 teaspoon baking powder
2 cups plain flour (you might need to add just a bit more if the dough will be too wet)
1 teaspoon vanilla extract (optional)
vegetable oil for frying (approx 250ml)
icing sugar for decoration
- In a big bowl start by beating the eggs with sugar, using a wooden spoon.
- Then add the cottage cheese and mix well with egg mixture.
- Then add the flour, baking powder and vanilla extract, mix well until combined (you might need to add a bit more flour at this stage, if the dough is too wet, but it should be sticky anyway).
- In a small pan heat up the vegetable oil until the small bubble start to appear, then turn the heat down to the medium.
- When the oil is ready, damp the palms of your hands with a little bit oil, then form a little dough balls (approx. size of the walnut, they will expand while frying) and place them one by one in a hot oil. Fry each ball around 2-3 minutes or until it’s golden brown, turning them around.
- Drain ready doughnuts onto the paper towel and dust them with the icing sugar.
This recipe comes from the latest book by Nigella Lawson ‘At my table’. Since I first saw it a few month ago, I’ve already made it several times. It’s my new ‘go to’ recipe for dinner parties, as it’s perfect for sharing, easily adaptable to the vegetarian version (just replace the beef mince with Quorn/soya mince, or double the quantities of aubergine and add the mushrooms). I normally serve it with the roasted vegetables, couscous or herby bulgur wheat on side. Everyone loves it.
BEEF & AUBERGINE FATTEH
(Nigella Lawson recipe)
For the base:
4 pitta breads, split open and cut into nacho-sized triangles
For the sauce:
500g Greek-style yoghurt
4 tablespoons tahini, at room temperature
1 lemon, juice only
2 garlic cloves, crushed
1–2 teaspoon sea salt flakes, to taste
125g pomegranate seeds
50g toasted pine nuts (optional)
1 tbsp finely shredded mint leaves (optional)
For the ‘meaty’ layer:
3 tablespoons olive oil
1 small onion, finely chopped
1 aubergine, cut into small cubes
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon Aleppo pepper or paprika, plus extra for sprinkling
1–2 teaspoon sea salt flakes, to taste
500g beef mince
- Preheat the oven to 180C.
To make the aubergine-beef layer, warm the oil in a heavy-based saucepan or casserole, add the onion and cook, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and golden colour.
Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching.
Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat.
- To make a sauce, pour about 3cm of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the ‘tahini, yoghurt, lemon juice, garlic and salt’ mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. Set aside.
- Toast the pitta breads and cut it into triangles.
To assemble, arrange the crisp pitta triangles on a large plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style.
I love gnocchi, but only if they are pan-fried. I found boiled ones to be a bit heavy and sloppy. When I discovered pan-fried gnocchi (thanks to Nigella!), it was a game changer and since then I don’t do it any other way.
If I remember it right, I saw this recipe on one of the Sainsbury’s recipe cards, which you can pick up from the store. The recipe is so easy and adaptable, you can easily adjust it to your taste.
PAN-FRIED GNOCCHI WITH WATERCRESS PESTO & ROASTED TOMATOES
200g cherry tomatoes, halved
2 garlic cloves, finely chopped
75ml olive oil, plus extra for frying
3 tbsp walnuts/pine nuts, toasted
1 x 110g bag watercress
1 x 500g pack fresh gnocchi
100g fine green beans, halved
- Preheat the oven to 200C. Place the halved tomatoes on the oiled roasting tray and roast until they are ready and caramelised on the edges.
- While the tomatoes are roasting, make the pesto by putting the garlic, olive oil, walnuts and the watercress in a food processor, blitz to combine. Check for seasoning.
- Heat a large frying pan with a splash of olive oil, add the gnocchi and toss gently over a medium-high heat for 6-8 minutes until lightly golden.
- Meanwhile, cook the beans in boiling salted water for 2-3 minutes until just tender, drain.
- To assemble, add the pesto to the gnocchi and toss together. Gently stir in the beans and tomatoes. Serve as a side dish or as a main with some salad.
Here is a quick improvisation on one of the classic Italian Polpette, which I made few times before, which I highly recommend. Fennel is this magic ingredient, which transforms these meatballs to another level of deliciousness.
This time I ran out of fennel seeds, instead I just added some chilli powder, paprika & Worcestershire sauce for a little bit of kick, plus cannellini beans for some substance.
PORK POLPETTE IN TOMATO SAUCE WITH CANNELLINI BEANS
For tomato sauce:
100ml extra virgin olive oil
1 white onion, finely sliced
1 garlic clove, chopped
1/2 tbsp salt
1/4 tsp pepper
pinch of chilli flakes to your taste
1/2 paprika powder
2 x 400g tins chopped tomatoes
1 small handful of oregano, finely chopped
pinch of caster sugar
1 teaspoon Worcestershire sauce (optional)
1 x 400g tin of cannellini beans (or any other canned beans of your choice)
chopped dill/parsley to garnish (optional)
For the Polpette:
1.5 kg minced pork
3 medium free-range eggs
large pinch of dried chilli flakes
salt flakes and freshly ground black pepper
- To make a sauce, heat half the oil in a large saucepan and sweat the onion, garlic, salt, pepper and chilli on a medium heat for about 15 minutes. When transparent, add the tinned tomatoes, cannelloni beans and bring to a gentle simmer. Leave to bubble on the lowest heat for about 20 minutes. Turn off the heat and add the sugar, Worcestershire sauce, if using, and the oregano. Taste and see if it needs anything else. Set aside for now.
- To make meatballs, preheat the oven to 220C. Put the pork, eggs, breadcrumbs, chilli flakes, salt and pepper into a large mixing bowl and massage thoroughly. Roll into approx 45g balls, place them on a greased baking tray and roast in the oven for 10 minutes, turning once until they are starting to brown.
- Then poach the meatballs in the tomato & beans sauce for 10 minutes.
- Serve on its own with some fresh chopped herbs and nice crusty bread or focaccia.
These biscuits are a taste of childhood for me. It comes from the time when our mums couldn’t get hold of chocolate, nuts or any other ‘exotic’ ingredients easily, so they had to make some treats with what was available. However, the cottage cheese was a staple ingredients in any household, hence in our culture so many recipes are based on this product, which is still very popular to this day.
These biscuits are very frugal, just 4 ingredients, but you need to get hold of this type of cottage cheese/farmers cheese/tvorog to get a right consistency. Luckily, it’s widely available in all big supermarkets, in ‘world section’.
They are the best while still warm, with glass of milk.
SOFT COTTAGE CHEESE BISCUITS
(About 30-35 biscuits)
200g butter,at room temperature
250g farmers/cottage cheese
350g plain flour
1 teaspoon baking powder
sugar for rolling , approx 150g
- Preheat the oven to 180C. Line up a baking sheet with the parchment paper.
- In a big bowl, mix together the butter and cottage cheese first, then add the flour and baking powder. Using a wooden spoon or a mixer, make sure it is well incorporated. At this stage, you might need to add a bit more flour to get the consistency of sought when it is pliable, but not sticking to the hands.
- Then, on a lightly dusted with flour clean surface, roll out the dough at about 0.5 cm thickness. Cut the circuits with the cookies cutter (I prefer using 3 inches/88mm cutter). Cut as much circles from the dough as possible, save the scraps, scrunch them into a little ball and reuse it, repeating the the same process.
- Put the sugar into a small bowl and press one side of the circle of dough into the sugar. Fold it in half to form a half moon shape. Press one side into the sugar again, fold it in half and press one of the sides in the sugar. Alternately, you can press both sides in the sugar straight away, but in this case your biscuits will be much darker in colour and crispier. I normally do half and half to satisfy everyone. Notice that there is no sugar added in a dough, so you control how much sugar you want to roll into the biscuits.
- Place the cookies on pre lined baking tray and bake for 20 – 25 minutes or until the cookies are puffed and golden.