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Spinach With Chickpeas (Espinacas Con Garbanzos)

Serves: 4

Time: 15 mins

 

Ingredients

  • 1 400g tin of chickpeas (drained)
  • 4 cloves of Garlic (diced or minced)
  • 300g Frozen Spinach (thawed and drained)
  • ½ Onion chopped
  • 1 tbsp. Virgin Olive Oil
  • 1 tsp Cumin

Method

  1. Place the olive oil into a medium sized pan and put onto a medium heat
  2. Add the diced onion and garlic to the pan
  3. Cook for a few minutes until the onion starts to go soft
  4. Stir in the chickpeas, spinach and cumin and cook for 10 minutes on a low to medium heat. Remember to stir the mixture every now and then to stop the bottom from burning
  5. Serve with some warm crusty bread

This is a Tapas recipe. Tapas are a variety of small snacks or appetizers in the Spanish cuisine which can be served hot or cold and part of a meal or light lunch. Many people have a few different varieties to make up a whole meal.




Fusilli feta pesto

Serves: 4

Time:15 mins

Ingredients

  • 300g Fusilli Pasta
  • 4tsp Green Pesto
  • 150g Feta cheese

Method

  1. Cook the pasta in a saucepan of boiling water for 10 mins or according to the packets instructions
  2. On a chopping board cut the feta cheese into small bite size cubes
  3. Once the pasta is cooked, drain off the excess water using a colander
  4. Return the pasta back to the saucepan
  5. Add the pesto to the pasta and on a low heat stir in until incorporated
  6. Add the cheese and stir for a few minutes until the cheese starts to soften
  7. Take off the heat and serve whilst still hot

This pasta dish goes well with any type of cheese, which makes it a very versatile recipe

Quick Veg Stir-Fry

Serves: 2

Time: 10 mins

Ingredients

  • 2 nests of Noodles
  • 3 medium carrots
  • 75g baby button mushrooms
  • 100g babycorn
  • 100g sugar snap peas
  • 1tbsp soy sauce
  • 1 vegetable oxo cube

Method

  1. Cut carrots into thin long strips using a peeler
  2. Cook noodles for 4 mins (or according to cooking instructions) in boiling water
  3. Fry the carrots, sugar snap peas, babycorn and mushrooms for 5 mins, (no oil needed just use a non-stick pan) making sure you stir all the time to avoid sticking to the hot pan
  4. Drain noodles and add to the vegetables and stir in.
  5. Crumble the oxo cube over the vegetables and noodles.
  6. Add the soy sauce and stir in.
  7. Mix all together and serve

Fantastic little meal with 2 of your 5 a day. Also try adding a spoonful of honey just before serving to enhance all of the flavours. This recipe can also be easily adapted by adding meal, fish or Soya.




Spaghetti Fritters

Serves: 4-6

Time:20 mins

Ingredients

  • 2 cloves garlic peeled and finely chopped.
  • 1 tsp flat leave parsley (if using fresh then chop)
  • 2 eggs,
  • 1 egg yolk,
  • 50g grated cheddar cheese.
  • 1 tbsp of tuna (optional)
  • 1-2 chillies (De-seeded and chopped)
  • Salt and black pepper,
  • 200g/7oz dried spaghetti

Method

  1. Put all of the ingredients, apart from the spaghetti and olive oil, into a bowl and mix together using a wooden spoon.
  2. Add your dried spaghetti to a pan of boiling water and cook until soft. (the pasta will turn from a dark brown colour to a lighter creamy colour)
  3. Drain the pasta in a colander and rinse under cold water to cool down.
  4. Once the pasta is cool, cut it using a pair of scissors into pieces roughly 8cm/3 inches long and add them to the bowl with all of the other ingredients in.
  5. Mix everything together well.
  6. Pour a small amount of oil into a frying pan and place on the heat. Then using a fork, add piles (as big or as small as you like) of the spaghetti mixture to the pan and fry until golden and crisp on both sides, or if you prefer a crispy and darker golden colour cook on a slightly higher heat.

This is a different way to make spaghetti look and taste cool! These fritters go really well with a tasty salad and warm crusty bread. Go on…. bring some of that Mediterranean sun and flavours into your house!

English Breakfast


Serves: 2

Time: 15 mins

Ingredients

  • 2 eggs
  • 2 rashers of bacon
  • 2 sausages,
  • 1 tomato
  • 1 Tin Baked beans
  • 2 -3 mushrooms (depending on size)
  • 2 slices of black pudding
  • 2 Hash brown

Method

  1. Get your tomato and cut it in half
  2. Place your sausages on a tray under a hot grill to cook. Occasionally turning so the sausages get evenly cooked. These should take between 10-15 minutes
  3. Place your 2 rashers of bacon on to the tray that is under the grill and cook
  4. After 3-4 minutes turn the bacon over
  5. Add you baked beans to a sauce pan and put onto a low heat to slowly cook the baked beans. (making sure that you occasionally stir to ensure the bottom of the pan doesn’t get caught and begins to burn)
  6. Whilst the baked beans are beginning to heat up and the bacon and sausages are cooking, add some oil to a frying pan and heat up, add your hash browns to the pan and begin to cook on a low heat. Also add you egg to the pan and fry off ensuring that the yolk gets covered with hot oil. (the egg yolk will get a white film over it, which is normal)
  7. Finally place your tomatoes and mushrooms to the frying pan and cook for another3-4 minutes making sure both sides are cooked
  8. You should have timed everything so that it is all ready at the same time.
  9. Serve you English breakfast onto a plate, with hot toast and a nice hot brew!!!

There are many different types of the good old English fry up, this is how I like to have my own. However many people like to have poached, scrambled or even boiled eggs. The choice is yours!