PAD THAI

"Stir-fried noodles and vegetables with a spicy, slightly sweet flavour.

SERVES 4

PREP10 minutes

COOK 15 minutes

Ingredients

250g dried rice noodles

2 tsp rapeseed oil

6 spring onions, chopped at angle in 1cm pieces

3 cloves garlic, crushed

3cm fresh ginger, grated

1 Thai chilli, finely sliced

1 red pepper, finely chopped

1 courgette, cut into sticks

100g frozen broad beans

100g baby pak choi, leaves separated

200g beansprouts

75g canned pineapple, drained, chopped small

1 tbsp reduced-salt, gluten-free soy sauce

juice 1 lime

15g chopped coriander

50g unsalted peanuts, roughly chopped and toasted

1 lime cut into wedges 

Method

Cook the noodles according to the packet instructions, around 3-5 minutes. Plunge them into cold water, drain and reserve.

Heat the oil in a large pan or wok. Add the spring onions and stir-fry for 3 minutes. Add the garlic, ginger and chilli and stir-fry for another 2 minutes.

Add the red pepper and courgette, stir-fry for another minute add the broad beans and pak choy. Stir-fry for 1 minute.

Add the noodles, stir-fry for 2 minutes and add the beansprouts, pineapple, soy sauce and lime juice. Stir-fry for a further 2 minutes and add the coriander.

Put into a bowl, top with the peanuts and lime wedges.

Chef's tips

For a side dish, cut half a cucumber into ribbons with a vegetable peeler and add fresh coriander leaves and a squeeze of lime.To add more protein to this dish, use soya beans in place of broad beans or add some tofu".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Pad-Thai/

AUBERGINE STUFFED WITH TOFU, MUSHROOMS AND BORLOTTI BEANS

"Aubergines baked with herby tomatoes, beans and vegetables, topped with tofu to make a satisfying main meal.

SERVES 4

PREP 25 minutes

COOK 55-60 minutes

Ingredients

2 aubergines, halved lengthways (500g)

1 tsp rapeseed oil

1 onion, finely chopped (120g)

320g mushrooms, sliced

2 cloves garlic, crushed

1 x 400g can chopped tomatoes

1 heaped tsp dried oregano

1 400g tin borlotti beans, drained (240g)

1 x 80g bag fresh spinach

360g pack tofu, diced small

half ball reduced-fat Mozzarella (62g), thinly sliced

1 fresh tomato (80g) chopped small

2 spring onions (50g) chopped

8 fresh basil leaves, torn

Method

Preheat the oven to 180°C/ gas mark 4.

Scoop the flesh out of the aubergines, chop, and reserve. Place the aubergine skin-side down onto a baking tray and bake for 15 minutes.

Meanwhile, add oil to a pan, then add the onion and cook for 3-4 minutes. Add the mushrooms and chopped aubergine flesh, then cook for a further 5 minutes.

Add the garlic, canned tomatoes and oregano, mix well, cover and simmer for 5 minutes. Next, add the borlotti beans and spinach and cook for 2 minutes.

Remove the aubergines from the oven and fill with the bean and vegetable mixture, then place in an ovenproof dish.

Scatter with tofu, return to the oven and bake for 20 minutes. Top with the sliced mozzarella and bake for a further 20 minutes.

Remove from the oven and scatter with chopped tomato, spring onion and basil to serve.

Chef's tips

Once the aubergines are stuffed, you can pop them in the fridge, and bake when as needed.Use a non-dairy cheese alternative for a vegan version".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Aubergine-stuffed-with-tofu-mushrooms-and-borlotti-beans-/

8 Easy Low-Carb Appetizers

"Zucchini Parmesan Fries
Servings: 4-6

INGREDIENTS
Zucchini Fries
2-3 zucchini squashes
2 cups plain bread crumbs
1 cup grated Parmesan cheese
1 tablespoon chili powder
½ tablespoon garlic powder
1 teaspoon kosher salt

Cilantro-Lime Sauce
1 cup plain Greek yogurt
1 tablespoon minced cilantro
1 tablespoon lime juice
¼ teaspoon garlic powder
½ teaspoon kosher salt

PREPARATION
1. Preheat oven to 400°F (200°C).
2. Cut the ends off the zucchini and slice the squash into ¼ inch thick by 2-3 inch long strips.
3. In a larer bowl, mix the bread crumbs, Parmesan, chili powder, garlic powder, and salt until well combined.
4. In a small bowl, beat 2 eggs. Dip the zucchini strips in the egg wash until fully coated, then transfer the strips to the bread crumb mixture and toss until evenly coated.
5. Transfer the breaded zucchini strips to a parchment paper-lined bking sheet lined with parchment paper and bake for 20-25 minutes, flipping the fries halfway through.
6. In a small bowl, mix the yogurt, cilantro, lime juice, garlic powder, and salt until well combined.
7. Enjoy!


Buffalo Cauliflower Bites
Servings: 4

INGREDIENTS
1 head cauliflower
1 tablespoon olive oil

Batter
½ cup flour
1 teaspoon garlic salt
½ cup whole milk
1 tablespoon hot sauce

PREPARATION
1. Preheat oven to 450˚F (230˚C).
2. Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
3. In a medium bowl, mix the batter ingredients.
4. Add cauliflower to the batter. Stir so each floret is fully coated.
5. Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet.
6. Drizzle with olive oil.
7. Bake for 20 minutes.
8. Remove the cauliflower from the oven and toss with buffalo sauce.
9. Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.


BBQ Cauliflower Bites
Servings: 4

INGREDIENTS
1 head cauliflower
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
¾ cup BBQ sauce

PREPARATION
1. Preheat oven to 450˚F (230˚C).
2. Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
3. Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet.
4. Drizzle with olive oil. Season with salt and pepper.
5. Bake for 20 minutes.
6. Remove florets from oven and toss with BBQ sauce.
7. Return florets to the oven and bake for an additional 10 minutes until browned to your liking.
8. Brush more BBQ sauce on the cooked cauliflower for extra flavor.


Garlic Parmesan Cauliflower Bites
Servings: 4

INGREDIENTS
1 head cauliflower
2 eggs
2 tablespoons parsley, chopped
Garlic-Parmesan Crust
1 cup panko bread crumbs
¼ cup grated Parmesan
2 teaspoons garlic salt
2 teaspoons Italian seasoning


PREPARATION
1. Preheat oven to 450˚F (230˚C).
2. Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
3. In a medium bowl, mix the Parmesan crust ingredients.
4. In a separate bowl, whisk eggs. Dredge the cauliflower in the eggs, then garlic-Parmesan mixture.
5. Lay the cauliflower on a baking sheet. Drizzle with olive oil, then season with salt and pepper.
6. Bake for 20-30 minutes, until crispy and browned to your liking.
7. Garnish with chopped parsley.


Guacamole Deviled Eggs
Servings: 12

INGREDIENTS
12 eggs
Guacamole
2 avocados
2 tablespoons lime juice
Salt, to taste
Pepper, to taste
1 tomato, diced
½ cup red onion, diced
2 tablespoons cilantro
1 tablespoon garlic, minced
1 tablespoon jalapeño, minced
Garnish
Tortilla chips
Cilantro

PREPARATION
1. Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

2. Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

3. Remove from water and immediately place in bath of ice water for a few minutes.

4. Remove shells and cut the egg in half, vertically. 

5. Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.

6. In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

7. Spoon guacamole mixture into the bowls of the cooked egg whites.

8. Garnish with a broken piece of a tortilla chip and cilantro.

9. Serve & enjoy!


Garlic Roasted Brussel Sprouts
INGREDIENTS
1 pound brussels sprouts, halved
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup bread crumbs
¼ cup Parmesan, grated

PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Place brussels sprouts in a large bowl. Drizzle olive oil and toss to coat. Sprinkle the rest of the ingredients and toss again.
3. Spread the sprouts on a baking sheet. Bake for 20 minutes, then flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
4. Enjoy!


Cauliflower "Potato" Salad
Servings: 6-8

INGREDIENTS
1 head cauliflower
Salt, to taste
Pepper. to taste
2 tablespoons olive oil

Dressing
1⁄2 cup Greek yogurt
1 tablespoon dijon mustard 1 tablespoon honey
2 tablespoons dill, chopped 1 tablespoon olive oil
1 garlic clove, crushed Juice of 1⁄2 lemon
½ red onion, diced
3 stalks celery, diced
3 hard-­boiled eggs, chopped

PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Slice cauliflower into small florets.
3. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil. 4. Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
5. In a large bowl, combine all dressing ingredients. Set aside.
6. Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt dressing.
7. Garnish with more freshly chopped dill before serving.
8. Enjoy!



Zucchini Carrot Fritters
INGREDIENTS
Fritters
1 cup chickpeas, peeled
1 zucchini, grated
1 carrot, grated
2 eggs
½ cup whole wheat panko
2 teaspoons basil, chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Olive oil
Ganish
Plain Greek yogurt
Green onion, diced

PREPARATION
1. Mash chickpeas with a fork in a large bowl. Set aside.
2. Grate zucchini and carrots. Place in a clean dish towel or cloth and squeeze out as much moisture as possible.
3. Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas, and stir until homogenous.
4. Heat olive oil in a large skillet on medium heat.
5. Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
6. Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
7. Serve with a dollop of plain Greek yogurt and diced green onion.
8. Enjoy!"

Vídeo: https://www.facebook.com/officialgoodful/videos/1726341437436315/

Fonte e imagens: https://www.buzzfeed.com/rachelgaewski/these-8-easy-low-carb-appetizers-are-a-great-healthier?utm_term=.cgyMAYQGR2#.asDPXQVmyg

Tarte de Abóbora com Requeijão e Espinafres

1 (1 kg) abóbora butternut

200 g requeijão

30 g farinha

1 colher de chá de sal

q.b. pimenta

q.b. noz moscada

3 ovos M

30 g  miolo de noz

1 (170 g)  folhas de espinafres

1 (230 g)  massa de tarte (receita aqui)

Ligue o forno e ligue-o na função estática para os 180 º C.

Corte a abóbora ao meio coloque num tabuleiro com a parte cortada virada para cima e deixe cozinhar durante cerca de 30 minutos.

Deite o requeijão numa tigela, junte-lhe a farinha, o sal e uma pitada de pimenta moída  e de noz-moscada. Desfaça o requeijão com um garfo ao mesmo tempo que o mistura com os restantes ingredientes. Adicione os ovos e misture muito bem.

Pique grosseiramente o miolo de noz.

Retire a abóbora do forno, elimine as pevides e a casca e esmague a polpa com um garfo. Junte a polpa da abóbora à mistura de requeijão, adicione as folhas de espinafres e as nozes picadas e misture bem.

Forre uma forma de tarte com cerca de 24 cm de diâmetro e bordos altos, com a massa para tarte. Pique o fundo com um garfo e recheie com a mistura de requeijão e abóbora.

Leve ao forno e deixe cozinhar durante cerca de 40 minutos.

Fonte e imagem: http://www.alimentacaosaudavel.dgs.pt/receita/tarte-de-abobora-com-requeijao-e-espinafres/

Everyday green chopped salad

With easy homemade dressing and nuts

“This just goes to show that even the simplest green salad can pack a real flavour punch ”

Serves 4

Cooks In 10 minutes

Difficulty Super easy

Vegetables, Dairy-free, Vegan, Vegetarian

Nutrition per serving

Calories 94 5%

Fat 7.9g 11%

Saturates 1.1g 6%

Protein 1.8g 4%

Carbs 2.7g 1%

Sugars 2.1g 2%

Of an adult's reference intake

Ingredients

4 scallions

½ cucumber

1 handful fresh basil leaves

½ head Boston lettuce , or small red leaf lettuce

½ heart romaine

½ cup sprouted cress or alfafa

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

½ teaspoon Dijon or English mustard

⅛ teaspoon sea salt

freshly ground black pepper

½ cup chopped toasted walnuts , or your favourite nuts

Method

Chopped salads are incredibly simple to make, you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practicing your knife skills? Anyone can make these salads, just make sure you use a good, sharp chef’s knife and your biggest chopping board – and watch your fingers!

Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the centre of the board, and continue chopping and mixing together.

Add the lettuce leaves, and cress or alfalfa to the board. When everything is well chopped, you’ll have a big mound of salad on the board.

Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar. Add the mustard and the salt and pepper. Sprinkle with nuts. Mix up so everything gets well coated and serve on the board or in a bowl.

Serving suggestions:

This makes a nice addition to any main dish such as Barbecued chicken, Spaghetti and meatballs or Old-school pork chops with apples.

Jamie's tips:

- What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad – you can use whatever’s available.

- The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Bell peppers, tomatoes, herb sprigs, a peeled and pitted avocado . . . you can get any or all of these into a chopped salad.

- Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.

- For a bit of extra crunch, simply toast some nuts in a warm pan, but watch them as once they start to go brown they can burn very quickly.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/everyday-green-chopped-salad/#gGTwP21cpVHIp8bl.99

Vegan dim sum buns

With a mushroom filling

“Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these! ”

Serves 8

Cooks In 45 minutes

Difficulty Not too tricky

Vegetables, Dinner Party, Lighter New Year, Party food

Nutrition per serving

Calories 304 15%

Fat 8.3g 12%

Saturates 3.9g 20%

Protein 7.9g 18%

Carbs 52.4g 20%

Sugars 4.8g 5%

Salt 1.3g 22%

Fibre 3.1g

Of an adult's reference intake

Ingredients

hoisin sauce, to serve

2 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

½ bunch of fresh coriander

groundnut oil

450 g mixed mushrooms , such as shitake and chestnut

2 tablespoons rice wine vinegar

2 tablespoons sweet chilli sauce

2 tablespoons low-salt soy sauce

4 spring onions

1 fresh red chilli

1 tablespoon sesame oil

1 x 400 g tin of light coconut milk

500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting

sea salt

2 tablespoons sesame seeds

Method

To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.

Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.

Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.

Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.

Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.



Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.

Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-dim-sum-buns/#qdYkMABLQosD5iiX.99

My special vegan kofte

A twist on a Persian classic

“Sizzling hot vegan kofte, served with a delicious cashew and peanut sauce and a refreshing minty yoghurt dip ”

Serves 4

Cooks In1 hour

DifficultySuper easy

Vegetables, Dinner Party, Vegan, Vegetarian

Nutrition per serving

Calories 443 22%

Fat 26.1g 37%

Saturates 6.8g 34%

Protein 19g 42%

Carbs 34.7g 13%

Sugars 8.8g 10%

Salt 1.3g 22%

Fibre 8.1g

Of an adult's reference intake

Ingredients

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 thumb-sized piece of fresh ginger

2 cloves of garlic

olive oil

2 courgettes

fine sea salt

1 large bunch of fresh coriander

1 x 400 g tin of chickpeas, drained

40 g fine breadcrumbs

freshly ground black pepper

For the minty yoghurt dip:

½ a cucumber

3 sprigs of fresh mint

4 tablespoons organic soya yoghurt

1 lemon

For the nutty sauce:

1 small onion

1 clove of garlic

100 g cashew nuts

140 ml light coconut milk

2 tablespoons smooth peanut butter

Method

Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 to 3 minutes, then tip into a pestle and mortar and bash to a coarse powder.

Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 to 3 minutes, or until golden, then place into a food processor with the toasted spices.

Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined, but not smooth – you want to retain a bit of texture.

Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20 minutes. 

Meanwhile, make the minty yoghurt dip. Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well.

To make the nutty sauce, peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.

Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pitta breads or fluffy rice.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/my-special-vegan-kofte/#ZUpF2H1DJos0j4eb.99

NOODLES PARA RESSACA

"Vegetais crocantes, massa de ovo e um ovo estrelado

Esta receita super saborosa e rápida de massa de ovo é perfeita para quando se sente em baixo.

Porções 4

Tempo de preparo 20 minutes

Nível de dificuldade Muito fácil

Vegetais, Vegetariana, Sem laticínios, Asiática

Valores nutricionais por porção

Calorias 537 27%

Gordura Total 25.1g 36%

Gordura Saturada 5.2g 26%

Proteína 25.1g 56%

Carboidrato 48.3g 19%

Açúcar 7g 8%

Valores de referência para um adulto.

Ingredientes

1 pedaço (5 cm) de gengibre

1 dente de alho

2 colheres (sopa) de molho de soja (shoyu) com baixo teor de sódio

3 colheres (sopa) de vinagre de vinho branco

3 colheres (sopa) de óleo de sésamo

1 couve chinesa

500g de bróculos frescos ou congelados

250g de massa de ovos média

200g de ervilhas-torta

4 ovos grandes

azeite

molho de piri-piri, para servir

Modo de Preparo

Esta refeição super-rápida e saborosa é perfeita para quando você estiver se sentindo meio devagar ou com um pouco de ressaca, já que ela é cheia de coisas boas. Temperar os noodles com um molho é genial, e um ovo frito com gema mole por cima é um bônus. Regue com muito molho de piri-piri para garantir que você irá acordar.

Descasque o gengibre e o alho e rale-os finamente em uma tigela grande. Adicione o molho de soja, o vinagre, o óleo de sésamo e uma pitada de sal e pimenta, então mexa bem para preparar o molho. Apare e rasgue o repolho e coloque-o em uma panela grande com água fervente salgada, junto com os bróculos (corte primeiro em buquets, se utilizar os frescos) e com os noodles para cozinhar por cerca de 3 minutos; adicione a ervilha-torta no último minuto. Escorra bem e misture com o molho na tigela.

Enquanto isso, frite os ovos em uma frigideira grande antiaderente com um fio de azeite sobre fogo médio até ficar no ponto de sua preferência (eu gosto do meu com a gema mole). Divida os noodles entre tigelas individuais, acomode um ovo por cima de cada porção e sirva regado com o molho de piri-piri, para aquele toque tão importante.

Usar noodles integrais neste prato, como você vê na foto, fica realmente bacana – eles são mais caros, mas possuem uma textura e um sabor ótimos. Apenas lembre-se de seguir as instruções da embalagem, pois eles podem precisar de mais tempo de cozimento. Sinta-se livre para adicionar vegetais frescos ou sobras na receita."

Fonte e imagem: http://www.jamieoliver.com/pt/recipes/vegetables-recipes/hungover-noodles/#DKMg6brrxxWkdRy5.99

Lincolnshire Poacher pie

Filled with cheesy minted courgettes

“This amazing vegetarian pie with rich, crumbly pastry and served with sweet salt-baked shallots is on a whole other level. ”

Serves 12

Cooks In 2H 15M plus cooling time

Difficulty Super easy

Vegetables, Dinner Party, Easter treats, Mother's day

Nutrition per serving

Calories 462 23%

Fat 29.2g 42%

Saturates 16.8g 84%

Protein 13.6g 30%

Carbs 33.4g 13%

Sugars 4.5g 5%

Of an adult's reference intake

Ingredients

300 g Lincolnshire Poacher cheese

a small bunch of  fresh mint, leaves picked

250 g rock salt

24 shallots

a few sprigs of  fresh thyme

For the pastry:

500 g plain flour, plus extra for dusting

250 g cold unsalted butter, cubed

sea salt

white pepper

1 large free-range egg, beaten

For the filling:

olive oil

a bunch of fresh thyme

1 whole nutmeg , for grating

1 lemon

1.5 kg courgettes, a mixture of yellow and green if you can get them, finely sliced

sea salt

freshly ground pepper

Method

You won’t believe how tasty the courgettes get with this method of cooking – it really does take them to another level. You’ve got to find some Lincolnshire Poacher, it’s an amazing cheese made by the very talented Jones brothers, Simon and Tim (see www.lincolnshirepoachercheese.com). The pastry is rich and amazing, so embrace the fact that it’s really crumbly and will definitely break as you’re making it. I’m serving this with a lemony salad and sweet salt-baked shallots, which will get caramelized and gorgeous and pick up the seasoning from the bed of salt. This method is also a great one for beetroots, so if you like this, try that.

Preheat the oven to 180°C/350°F/gas 4. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the centre and add 100ml of cold water. Gently mix until it starts to come together, then – most importantly for a short, crumbly pastry – have the confidence to only just press, pat and almost hug it together to form a rough scruffy ball. Please don’t be tempted to knead the dough or it won’t be short and crumbly. Pop it into a floured bowl, cover with clingfilm and put into the fridge to chill while you make the filling.

Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the zest of half the lemon, the sliced courgettes and a good pinch of salt and pepper. Cook gently (the courgettes will cook down and become easier to handle), stirring occasionally, for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the courgette mixture becomes dense and the flavours really intensify and sweeten. Allow to cool a little, finely chop and crumble in the cheese, then chop and add the mint leaves. Set aside.

Halve the pastry and roll each half into a circle just under 1cm thick and slightly larger than the pie dish you’ve chosen (roughly 23cm diameter x 4cm deep). Don’t worry if the pastry breaks up – that’s normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll it over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your courgette mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg.

Now simply throw the rock salt into a roasting tray with the shallots, still with their skins on, and a few thyme tips. Put the pie right at the bottom of the oven, with the tray of shallots above. Cook for 1 hour, or until the pie is golden, then allow to cool and serve with those soft roasted shallots.

PS: All the leftover salt from baking the shallots can be bashed up and reused.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/lincolnshire-poacher-pie/#YWyu7fTmCDrAhVZJ.99

Mexican breakfast

Chilli tomato stew, eggs and cheese wrapped in tortillas.

“The Mexican name for this dish is ‘huevos rancheros’ and not only is it a breakfast for champions, it’s also the ultimate hangover cure. ”

Serves 6

Cooks In40 minutes

Difficulty Super easy

Eggs, Father's day, Vegetarian, Gluten-free

Nutrition per serving

Calories 218 11%

Fat 11.1g 16%

Saturates 2.2g 11%

Protein 10.1g 22%

Carbs 19.5g 8%

Sugars 7.7g 9%

Salt 0.6g 10%

Fibre 1g

Of an adult's reference intake

Ingredients

olive oil

1 onion , peeled and finely sliced

2 cloves of garlic , peeled and finely sliced

2 red peppers , deseeded and finely sliced

2 fresh red or orange chillies , deseeded and finely sliced

1 large dried chilli

3 fresh bay leaves

sea salt and freshly ground black pepper

2 x 400 g tins of chopped tomatoes

2 large tomatoes , sliced

6 large eggs , preferably free-range or organic

6 tortillas

Cheddar cheese to serve

Method

The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off. If you wanted to take this dish one step further, for a late brunch you could serve it with black beans, some steamed rice and a bottle of Tabasco or chilli sauce beside it. Give it a go.

Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you’ve got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Fonte e imagem: http://www.jamieoliver.com/recipes/eggs-recipes/mexican-breakfast/#sysicvk6pdKgvhIr.99

The best cauliflower & broccoli cheese

Serves 8
Cooks In 1H 35M
Difficulty Super easy
Vegetables, Christmas, Dinner Party, Father's day
Nutrition per serving

Calories 267 13%
Fat 14.5g 21%
Saturates 6.7g 34%
Protein 14.2g 32%
Carbs 16.9g 7%
Sugars 7.4g 8%
Of an adult's reference intake

Ingredients
2 cloves of garlic
50 g unsalted butter
50 g plain flour
500 ml semi-skimmed milk
500 g fresh or frozen broccoli
75 g mature cheddar cheese
1 kg fresh or frozen cauliflower
2 slices of ciabatta or stale bread
2 sprigs of fresh thyme
25 g flaked almonds
olive oil

Method
Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. Bake for
1 hour, or until golden and cooked through, then enjoy!

Tips
It’s really good fun to play around with different cheeses in this dish and how they taste and melt. It’s also nice to try different veg instead of cauliflower – for instance, 2–3cm chunks of celeriac, squash, potatoes or leeks would all work a treat. Have a play and see what your favourites are – some veg might take longer to cook than others, so test with a knife to check they’re cooked through before serving.

Fonte e imagm: http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-cauliflower-broccoli-cheese/#CqlGl8OSWE7ZVewV.99

Calzone

Filled with mushrooms, spinach and melted mozzarella

“This cracking calzone recipe makes a clever portable lunch and is great for using up leftover veg ”
Serves 4
Cooks In1H 30M
Difficulty Not too tricky
Bread, Party food, Vegetarian, Italian

Nutrition per serving
Calories 1301 65%
Fat 31.5g 45%
Saturates 9.1g 46%
Protein 30.4g 68%
Carbs 118.0g 45%
Sugars 5.4g 6%

Of an adult's reference intake


Ingredients
1 quickest tomato sauce (Molho de tomate: http://oishii-ideias.blogspot.pt/2015/06/o-meu-molho-de-tomate.html)
300 g spinach leaves, washed and spun dry
2 x 125 g good-quality mozzarella pieces, torn into pieces
Massa de pizza rápida: http://oishii-ideias.blogspot.pt/2010/06/massa-rapida-de-pizza.html


Method
First, make your quickest tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).
Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot."

Fonte e imagem: //www.jamieoliver.com/recipes/bread-recipes/calzone/#iGAPuPSKpSiK4HVu.99

Spiced aubergine dip

Makes 600 g

Cooks In1H 35M plus cooling

Difficulty Not too tricky

Vegetables, Picnic, Party food, Dairy-free

Nutrition per serving

Calories 49 2%

Fat 2.1g 3%

Saturates 0.3g 2%

Protein 1.7g 4%

Carbs 6.5g 3%

Sugars 4.7g 5%

Salt 0.03g 1%

Fibre 2.4g

-

Of an adult's reference intake

Ingredients

2 large  aubergines

2 onions

4 cloves of garlic

1-2 green chillies

4 cm piece of ginger

4 ripe tomatoes

1 bunch of fresh coriander

1 tablespoon vegetable oil

2 tablespoons curry powder

oven-baked corn tortillas

Method

Preheat the oven to 220ºC/gas 7.

Prick the aubergines all over with a fork, then place on a roasting tray. Roast for 50 minutes to 1 hour, or until the skin blackens and chars and the flesh can be easily pierced with a spoon. Allow to cool to room temperature.

Cut the cooled aubergines in half, scoop the flesh into a food processor and pulse until smooth. Set aside.

Peel and finely chop the onion and garlic, trim and finely slice the chillies, and peel and finely grate the ginger (you should end up with roughly 2 teaspoons). Roughly chop 3 of the tomatoes and slice the remaining, then pick and finely chop the coriander leaves.

Heat the oil in a large frying pan. Add the onion and sauté for 5 to 6 minutes, or until softened.

Add the garlic, ginger and chilli, then stir-fry for 1 to 2 minutes. Stir in the tomatoes and curry powder and cook for a further 12 to 15 minutes, or until softened.

Next, add the reserved aubergine and cook, for 3 to 4 minutes, stirring regularly. Stir in the coriander, then remove from the heat.

Garnish with the extra tomato slices, and serve with the oven-baked corn tortillas.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/spiced-aubergine-dip/#Cd4DLzUEGXAXqbUA.99