Sunday, 10 August 2008

Roasted Genius

This recipe is genius not just because its the most exciting discovery since gravity, but also because onions apparently make you clever and this contains onions as well as onion squash (okay, its not really an onion but we can pretend!)

These roasted vegetables go great with meat or fish, or you can just enjoy eating it on its own.

1 1kg organic onion squash
1 large onion
6 cloves of garlic
6 boiled new potatoes
1 tablespoon salt
1 teaspoon black pepper
15 tablespoons olive oil

1. Preheat the oven to 180degC.
2. Peel the boiled potatoes, onions, and onion squash.
3. Chop squash and onion in two inch pieces and chop the potatoes in half.
4. Crush the garlic inside the skin.
5. Add all of the ingredients to the large baking tray and mix them so that they all are covered in oil.
6. Put the baking tray in the oven for 30 to 45 minutes.
Keep an eye on the squash, the squash shouldn't go brown, it should be golden.
7. Now get a fork and taste it.
Genius isn't it?!?

Courgettes pasta

This is a really tasty and simple pasta dish that makes a nice change from tomato sauce.
It takes about half an hour to make it, and makes everybody happy.

Serves 3


For cooking:
5 medium sized courgettes
6 cloves of garlic
2 table spoons grated Parmesan cheese
1 tea spoon salt
1/2 teaspoon black pepper
Olive oil - 6 tablespoons
250gm pasta (penne)
3 table spoons water

For topping:
Extra virgin olive oil - 6 table spoons
3 teaspoon grated Parmesan cheese

1. Heat a large pan on medium heat and add the olive oil.
2. Grate the garlic into the pan.
3. Chop all courgettes into thin strips and add to the pan.
4.Meanwhile, start boiling water for the pasta in the kettle and cook the pasta according to the packet instructions.
5. Add the salt and pepper to the pan.
6. Keep the lid on the pan and stir the mixture every few minutes so that it doesn't stick to the bottom. Add water to the pan if the mixture starts to dry out.
7. The courgettes will start to soften and mix with the garlic and start looking like a paste.
8. Add the parmesan and stir it well.

Once pasta is cooked, drain it and add the pasta to the mixture, stir well.

Serve it on three plates, drizzle the 2 table spoons of olive oil and one tea spoon of parmesan on each plate.

Enjoy!

Saturday, 26 January 2008

Foogasmic Cake - Flavours to choose from!

Serves 4

Easy Sponge layers

Ingredients
100g/4oz softened organic butter
100g/4oz Organic self raising flour
2 organic free range eggs
100g/4oz caster sugar
1 tsp vanilla essence
1 tbsp water


1. Beat all ingredients together in a mixing bowl.
2. Divide between 2 oiled/buttered and greeseproof lined 18cm/7"round tins.
3. Bake in an oven preheated to 180deg/350F for 25-30 mins.
4. Turn out cakes onto a wire rack to cool.
5. Sandwich cakes together with chosen filling from below.

  1. Victorian Sponge cake:Add home made rasberry jam with 3 tbsp sugar and spread it in between the sponge layers.
  2. Berry fruits: 75g/3oz butter, 125g/5oz Icing sugar, 100gm/4oz fresh berries, Cream together butter and sugar then mix in fresh berries.
  3. Chocolate Frosting: 1 egg white(beat it till you can), 100g/4oz sugar, 1tbsp water, 75g/3oz melted chocolate. Carefully bring sugar and water to a rolling boil then stir into stiff egg white followed by melted chocolate.
  4. Cappuccino: 150ml whipped cream, 25g/2oz Instant coffee, 50g/2oz grated chocolate. - Stir coffee powder and grated chocolate into whipped cream.
  5. Lemon Drizzle: 75g/3oz butter 150g/6oz icing sugar, 1 lemon rind and juice. - Cream together the butter, sugar and grated lemon rind. Add lemon juice to make spreading consistency.
Trust me this is the best cake recipe ever. Just follow the instructions and get a ride to the Foogasm land! hehe.

Wednesday, 23 January 2008

Tangy summer fish

Serves 2

Ingredients

Juice of half a lemon (about 2 table spoons)
Extra virgin olive oil 6 table spoons
1 garlic clove grated
A couple of chopped large basil leaves

Mix all the ingredients in a bowl and drizzle over freshly cooked fish. Serve with rice.

Monday, 7 January 2008

Green Pasta Salad

Serves 2

Ingredients
2 Handful of Spinach leaves, roughly chopped
3 table spoons of toasted pine nuts
Shavings of Parmesan cheese
Few basil leaves, roughly chopped
1 Garlic clove, finely grated
3 table spoons of extra virgin olive oil
Tagliatelle (100gm)

For salad
1 Avocado
2 small tomatoes
Mozzarella cheese

Boil Tagliatelle as per packet instructions. Add all the other ingredients apart from the Parmesan cheese. Toss it up, and serve on a plate, add some parmesan shavings on the top.
Ready to eat, tasty healthy pasta.

This dish could be seved with salad.