Spicy quick chicken a’ l’arrabiata.

 

Mix together:

• 5 tbs olive oil
• 1 tbs dried origano
• 1 tsp hot paprika powder (to taste)
• 1/2 tsp sea salt
• 1 tsp chicken spice (optional)
• juice of one lemon
• 150 ml white wine (optional)

pour the above over 4 chicken breasts or thighs and bake in a 230 oC oven for 45/50 mins.  Nothing could be easier or tastier!

Tip: serve with roasted pumpkin as in above.

 

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Trouble free spelt lasagne

Lasagne does not need to mean unhealthy and lots of work.  Try this easy version:

Fry  2 red roughly chopped onions until soft in 2 tbs of olive/sunflower oil, then add the following and cook for around 6 mins, stirring often:

• 400g lean mince meat – you can substitute with soya mince – follow the pack directions accordingly
• one aubergines cut into small cubes
• one courgette sliced in half and then 5 mm slices
• 2 cloves of garlic, roughly chopped
• salt and black pepper to taste
• some chilli to taste
• 3 bay leaves
• 1 tsp cumin seed  and 1 heaped tsp coriander seed
• 1 tbs dried mixed italian herbs
• 1 tbs ground flaxseed (optional)

After the 6 mins, add:

• 2 tinned tomato cubes
• 500 ml beef stock (made from organic cubes)

and simmer for 35/40 mins.

Prepare and cook lasagne by following the instructions on the spelt lasagne packet (250g) – it usually does not require any pre-cooking and needs 35 mins at 200oC.  Top with a layer of grated cheese to taste before baking.

Easy summer quinoa and salmon salad

Quinoa is all about what you mix it with, and this quick recipe blends the following healthy ingredients nicely.

You will need:

1 chopped cucumber

Half an iceberg lettuce, chopped

200g sugar snaps or any other similar crunchy vegetables, cooked 5 mins in lightly salty boiling water

150g quinoa – follow the pack for instructions on how to cook (I cooked for 8 mins and then added the sugar snaps and cooked for a further 5 mins, to save on time and effort)

300 g baked salmon at 210oC for 12 mins, sprinkled with ground sea salt and pepper

Mix the above, and sprinkle with some olive oil and serve with a side dressing very easily made from:

250g creme fraiche or yogurt

15g dill

 

 

 

Quick but delicious oven roasted asparagus

 

Asparagus is healthy and easy to cook, but also easy to get wrong.  The following takes literally 5 minutes to prepare and is ideal as a starter or even a snack.

You will need:

• 400-500g asparagus
• generous amount of olive oil
• 1 heaped tsp sea salt
• 2 gloves garlic, finely chopped
• bunch of fresh Melissa/lemon balm leaves
• ground black pepper
• balsamic vinegar

In a small bowl mix the oil, chopped Melissa, garlic, salt and black pepper.  Arrange the asparagus on a sheet of baking paper on a tray and cover with the oil mixture.  Spray or sprinkle some balsamic vinegar.

Bake at 220oC for around 20 minutes or until the asparagus is done and slightly golden.

If lemon balm is not available, use some lemon juice instead.