Roasted Tomato and Carrot pasta

 This is one pasta recipe which I can claim to be my own.This came about when I was trying to use up the vegetables before my weekly shop.Me and my children don't like the sourness that comes from using ready-made pasta sauces or tomatoes on their own which we buy in supermarket here in UK.when I went to Italy and tried the tomatoes that grow there it was a total revelation for me as they were so sweet and obviously pasta sauce made out of those tomatoes would taste entirely different if I tried making it here in UK.
I always try and mellow the sourness of tomatoes by adding milk or some other vegetable.But this version took it to an entirely different level by roasting the tomatoes as it turned them sweet too.

I haven't actually measured any of the ingredients here but I can tell you that the sauce you make out of these vegetables would serve a family of 4.

Ingredients

4 tomatoes
1 yellow pepper
2 carrots
3 cloves garlic
grated parmesan
Fusili pasta- 3 handfuls

Method

If you want to plan ahead to make life easier here is what I did. When I woke up on the morning and was getting myself and kids ready for the daily mill I chopped these vegetables and switched the oven on at 190 C and threw them in after a quick drizzile of olive oil.put the timer on for 40 minutes and forgot about it.switched it off after half hour and left them in the oven till the evening when I made the pasta.

After that it was easy peasy.
I put the fusili pasta in the boiling water with some salt and made the gravy in the time it takes to boil the pasta which is 10 minutes.
I used some beans out of freezer but you can use any vegetable of your choice or skip it even.

I whizzed up the roasted vegetables on the blender.

take some olive oil in a pan and add the garlic and vegetables and paste.I added some water from the pasta to the pan to give it the consistency it needed.

now drain the pasta and add it to the sauce.

here is when you can flavour it to your taste. Add salt and pepper or chilli flakes .
serve with grated Parmesan.

Asparagus and Peas Pasta

This is a simple easy recipe from Jamie Oliver's 15 minute meals.It is low in calories as uses milk and flour as substitute to cream and very fresh tasting .You will see why if you look at the ingredients.

1 small bunch of spring onions
1 bunch of asparagus (300g)
olive oil
300g frozen baby peas
1 big bunch of fresh mint
1 tablespoon plain flour
500ml  milk
320g dried pasta
250g hot-smoked trout (or salmon) or prawns
Parmesan cheese, to serve
1 Lemon
salt and pepper to taste

Method

Roughly slice the trimmed spring onions and asparagus stalks, leaving the tips whole. Set aside the asparagus tips. Put the trimmed spring onions and asparagus stalks into the medium pan with 2 tablespoons of olive oil and the peas. Roughly chop most of the top leafy half of the mint, and add it to the pan.

 Stir in the flour, pour in the milk and bring to the boil, then simmer.

 Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.

Using the stick blender, purée the asparagus sauce until fairly smooth. Turn the heat down to low, flake in the trout, add the asparagus tips and simmer for a few more minutes, then squeeze in the rest of the lemon juice and season to taste.

 Drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed. Serve straight away, with a grating of Parmesan .

South Indian Squid Curry - Rick Stein

When I was in India I have never heard of , or had squid curry in my life.After coming to UK the squid dishes I liked were in the form of calamari from Italy or salt and pepper squid - Chinese version.So I was excited to see Rick Stein make this recipe on his tour of India.He claims it to be a Mumbai dish but my research showed it to be Mangalorian.

It has all the staple South Indian cupboard ingredients so it was easy for me to whiz it up in half an hour and didn't have to buy anything other than squid for the recipe . But if you are not South Indian like me here are the ingredients to buy.

Ingredients

For the masala paste

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp fenugreek seeds
• 5 garlic cloves, peeled
• 3 fresh red chillies, stalks removed
• 1 tsp ground turmeric
• 50g/1¾oz fresh or frozen coconut, grated or finely chopped in a food processor

For the squid

• 3 tbsp vegetable oil
• 1 tsp black mustard seeds
• 1 small onion, thinly sliced
• 5 garlic cloves, finely sliced
• 4cm/1½in fresh root ginger, finely shredded
• 2 fresh green chillies, with seeds, thinly sliced at an angle
• 400g/14oz cleaned squid, cut into rings
• ½ tsp Kashmiri chilli powder
• 1 small tomato, chopped
• 1 tsp salt
• 50ml/2fl oz tamarind liquid
• 1 tsp jaggery or ½ tsp soft brown sugar
• handful fresh coriander leaves, chopped, to finish.

method

For the masala paste, tip the coriander seeds, cumin seeds, mustard seeds and fenugreek seeds into a spice grinder and grind to a powder (or use a pestle and mortar). Transfer to mini food processor with the garlic, chillies and turmeric and blend to a paste. Add the coconut and 50ml/2fl oz of water and blend again.

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I have cut the squid into rings and marinated with turmeric and 1/2 teaspoon salt for 10 minutes.

For the squid, heat the oil in a sturdy pan or karahi over a medium heat, add the mustard seeds and fry for 30 seconds until they begin to pop, then stir in the onion and fry for five minutes.

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Add the garlic, ginger and green chilli and fry for a minute, then stir in the squid, the masala paste, chilli powder, tomato, salt and 75ml/2½fl oz of water and simmer for 2–3 minutes, or until the squid is cooked but still tender. Stir in the tamarind liquid and jaggery or sugar. Scatter over fresh coriander and serve.

Easy kid's meals

Although my baking addiction still makes me bake an odd cake/cookie ,lately most of my cooking is taken over by day to day survival food.So I though why not post them and share them with my friends and probably get some ideas and inspirations from  them as well .So this is going to be a series of easy meals which are usually done in less than 30 minutes after a days hard work.

1.Spinach Chapati

Ingredients:

wheat flour(Atta)
Spinach
Salt
Olive oil

Method;

I have taken roughly  50 grams spinach and steamed it in my microwave steamer  to wilt it and then made a paste of it.
The rest is simple.

Make a well in the centre of the flour bowl and add spinach paste,salt and a table spoon of oilve oil.
Mix the dough  and rest for few minutes.

Make chapatis and eat with curry or yoghurt.

2.Fish Parcels

This is another easy dinner which is well balanced and even my 'I don't like vegetables' son seemed to enjoy it.
You can use any fish and any vegetable for this recipe if you follow the basic principles.

Ingredients

Any fish fillet
vegetables.
soy sauce
oilve oil
Sesame oil 
salt
Chillies- optional

Method

Prepare  the parcel by cutting a square piece of foil big enough to fit the fish and vegetables.
Cut the vegetables into whatever size and shape you like.

Place the vegetables first on the foil .sprinkle some salt and chillies if you like then place fish on top.
Shower some soy sauce on it and sesame oil/oilve oil or both.
seal the parcels and make in the oven at 200C for 15 minutes.

3,Prawn Fried Rice

I used tiny fresh prawns in this recipe but any size/frozen prawns would do.

Ingredients

Boiled rice( 1 day old )
Frozen peas 
Frozen sweetcorn
prawns
Soy sauce
Toasted sesame oil
clove of garlic
ajinomoto- monosodium glutamate

Method

This is how I do it.

I put a wok/pan on the stove and while it is heating up I take my frozen vegetables in a  bowl and microwave for 2 minutes to thaw them.
heat oil and add 1clove of grated garlic
add prawns ,if fresh they take 2 minutes to curl and turn pink.
Add vegetables and some salt.

Stir in the rice.
let it fry for 2 minutes and switch off the flame and add tasting salt and sesame oil.
I add chilli flakes if I am eating it.

4.Courgette and spinach  frittata

Nothing but omelet made with vegetables and cheese.

Ingredients

olive oil
small onion
100gm courgettes
50 grams spinach
4 eggs
10 g parmesan grated
25-50 grams cheddar cheese

Method

first chop courgettes into thin slices.chop washed spinach and keep both aside.chop onion.
take a bowl and brake eggs into it and whisk lightly with a pinch of salt and pepper.
Take a pan and heat some oilve oil.add onions and courgettes fry for 3-4 minutes.add spinach on top and cover with a lid to allow it wilt.
pour egg on top of it and distribute vegetables evenly.
sprinkle parmesan and cheddar on top.

Cook over a low flame until base is set which takes between 10-12 minutes.
Heat the grill and put the frittata under it for 2-3 minutes until top is golden and egg is set.

cut into wedges when cool and serve with salad.

Padma's Aloo Paratha

You can learn how to make authentic roti's or paratha's only from a Punjabi or from someone who is married to a Punjabi like my friend.Although I make these Indian breads from time to time myself the texture was never right or  it would feel too much like an effort.
So I watched my friend like a hawk while she was making these effortlessly and gathered some tips.
1.The dough you make your roti's should be  chakki gold atta  or translation- not too white not too brown with a lot of husk.
2. My friend has used much more water to mix the dough than I would normally use.So the consistency was very soft and pliable.You can almost roll it with your bare hands.
 3.To save on washing up she used microwave to boil potatoes.just prick them with a fork,put them on a plate and microwave for 10 minutes.

Ingredients

Atta or wheat flour
salt
olive oil
potatoes  2 large potatoes
coriander powder - 1 table spoon
cumin powder - 1 tea spoon
green chillies - optional
1 large onion chopped

Method;

1.First make the dough by making a well in the centre of the flour, add 1 teasoon salt and then a glug of olive oil and mix with water.

2.Boil potatoes until soft either in water or simply in the microwave.

3.Mash the potato with a masher/spoon.
4.Heat  a pan and add some oil- 2 table spoons.add the onions and a pinch of salt to soften them for 2-3 minutes.
5.then add mashes potato and cumin and coriander powder.
Optional additions- green chillies,Amchur powder which is dried mango powder.
6.mix everything together and take it off the heat.

Now you can make your dough and the stuffing a few hours in advance or refrigerate until you are ready to make your Parathas.

Now putting everything together.

Take  a Tawa/flat pan ready to fry your parathas.

take a large lemon sized dough and roll it slightly.
take a heaped tablespoon of potato mixture and keep it in the centre.

Close the dough around it and flatten with your hand

take a rolling pin and roll it as thin as it allows you to do .

Now fry it on a pan with either butter or oil.A punjabi mother would be appalled if you use anything other than clarified butter but I will leave it your discretion.

I made keema parathas the next day with the leftover dough and left over keema fry I had at home.

Black eyed peas Vada ( fritters)

This is easy to make but not instant as you have to soak the black eyed peas for few hours.I once tried it with a can of black eyed peas and it tasted good as well.But with a little bit of planning ahead you can turn these fritters  around very quickly.

Ingredients;

2 cups black eyed peas
2 table spoons urid dal/washed balck gram - you can skip these if not available.
1 inch piece ginger
1 onion
2 green chillies- omit it can't handle
few leaves on mint
coriander leaves

Method

1.soak the black eyes peas and urid dal in water for 4 hours or more.I soaked them overnight here as I made them for breakfast but not necessary.

2. Blend them in a blender after draining all the water.no need to add any water as the water absorbed by the peas is enough.add the ginger,1 tea spoon salt,mint and coriander and chillies if wanted them.add finely chopped onion right at the end so that the mix doesn't become too loose.

3. Now this is the unhealthy bit.you need to deep fry them oil.take a large table spoon of the mix and flatten it on the palm of your hand and drop it slowly in the oil.

Fry until golden brown.

serve with any chutney.I eat them on their own with a cup of tea.