Foodsnaps

Ingredients (serves 2)

• 2 tbsp. olive oil
• 1 clove garlic, finely chopped
• 200gr pasta
• Florets of 1 small broccoli
• 1 small red chili, finely chopped
• 1 Italian sausage, sliced
• 6 sun blushed tomatoes, chopped
• Salt and freshly ground pepper to taste

How to:

Cook the pasta according to the packet instructions. In the meantime bring a large pot of water to boil add the broccoli and blanch for 3 minutes. Drain the pasta and the broccoli. Heat 2 tablespoon oil in large skillet. Add the garlic, chili, sausage and blushed tomatoes and cook for 3-4 minutes. Add the pasta and the broccoli and stir gently.

Season to taste and serve.

Loading mentions Retweet

Ingredients (serves 1)

• 15gr low fat spread
• 1 clove garlic, crushed
• 1 tbsp fresh parsley chopped
• Grated zest of 1/2 lemon
• Juice of 1/2 lemon
• salt & peper to taste
• 1 small chilli
• 1 chicken breast
• 2 slices of Parma ham
• 60gr whole wheat spaghetti
• 85gr spinach
• 2 tbsp olive oil

How to:

1. Place the spread in a bowl with the garlic, parsley and the grated zest. Season with salt and pepper and beat to combine.
2. Slice a pocket in the chicken breast and spoon in the mix. Place 2 slices of parma ham on a work surface, slightly overlapping and roll around the chicken to wrap it in the ham. Place on a baking tray and cook for 20-25 min.
3. Meanwhile add 60gr whole wheat spaghetti to a pan of boiling water and cook for 8 min adding 85gr of spinach for the final 20 seconds. Drain and top with a mix of 2 tbsp olive oil, lemon juice and finely chopped chilli.

Loading mentions Retweet

Ingredients: (serves 4)

• 500 gr Whole grain pasta
• 1 kg prawns
• 6 whole canned tomatoes
• 300 gr. fresh spinach
• 1 spring onion
• 1/2 bunch parsley
• 1/2 bunch dill
• 1 tbs anise seeds, crushed in a mortar
• 5 tbs tablespoon olive oil
• salt, pepper to taste

How to:

Boil the pasta according to the packet instructions. The last minute add the prawns to the boiling water with the pasta.

In the  meantime, finely chop the tomatoes, spinach leaves, parsley, dill and spring onion. Mix them in a bowl, season, add the crushed anise and place them in a large frying pan with 2 tbs olive oil for 10-15 minutes.

Strain the spaghetti with the prawns add them to the pan with the vegetables, add some salt and pepper, 2 tablespoon olive oil, mix well and serve.

Loading mentions Retweet

Ingredients (for 4 people)

• 500 gr linguine
• 5 tablespoons olive oil
• 1 garlic clove (minced)
• 1 medium onion, finely chopped
• 3 x 150gr tubs fresh (hand-picked) crab meat (I've used both white and brown crab meat)
• 6 ripe tomatoes, finely chopped
• 1 green (horn) pepper, cut into fine rings
• 1/2 bunch of parsley, finely chopped
• 1 shot of ouzo
• 1/2 tsp. chilli flakes
• salt and pepper to taste

How to:

In a large pot sauté the garlic and the onion in olive oil for a couple of minutes.Then add the green pepper and sauté for another 2 minutes. Add the ouzo. After 1 minute add the chopped tomatoes, salt, pepper and the chilli flakes and cook for 15 to 20 minutes. The last minute add the chopped parsley and the crab meat and stir gently.

In the meantime boil the linguine according to the packed instructions.

Serve immediately with the crab sauce on top.

*Crab meat from: Fin and Flounder

Loading mentions Retweet

Ingredients for 2 people

• 200gr fettuccine
• 100 gr caviar
• 150gr smoked salmon
• 200ml fresh cream
• 1 small glass white wine
• Freshly ground pepper

How to:

Boil the fettuccine according to the packet instructions.

In a pan add 1/3 of the caviar and 1/3 of the salmon with the fresh cream and stir for 1 min. Add the white wine stir for one more minute and then add the fettuccine and stir gently.

Serve on the plates topped with stripes of salmon and the remaining caviar.

Special thanks to Vassilis for this delicious and easy recipe :-)

Loading mentions Retweet

If you prepare all the ingredients before you boil the pasta this delicious dish will not take more than 10 minutes.

Ingredients (4 people)

• 1 packet Linguine pasta
• 300 gr. marinated anchovies, drained
• 50 gr. capers (very well rinsed to remove the salt)
• 100 gr. sun-dried tomatoes, drained and chopped
• 1 garlic clove, finely chopped
• 1 small chili, finely chopped
• a bunch of parsley, chopped
• 100 ml olive oil
• freshly ground pepper

How to:

1. Boil the linguine in plenty of salted boiling water according to the package instruction. Strain the pasta and drain well.

2. Add to the pot 50 ml of the olive oil and saute the garlic and the chili for 20 seconds. Pour the pasta in the pot and stir for another 30 seconds.

3. Remove from heat, add the capers, the sun-dried tomatoes and parsley and stir. Finally, add the anchovies and stir gently.

4. Pour the remaining olive oil.

5. Serve on the plates and sprinkle with chopped parsley.

What to drink: Hatzidakis 2008 Santorini Assyrtiko from Waitrose goes perfect with this dish!

Loading mentions Retweet

Ingredients

• 400 g sweet potatoes, peeled and cut into chunks
• 200 g low-fat soft cheese
• 2 tablespoon tomato puree (I've used sun dried tomato puree)
• 250 g pasta, dried
• 150 g broccoli, broken into small pieces
• 1 medium courgette, halved lengthways and thinly sliced
• 25 g pine nut kernels, lightly toasted,
• 1 teaspoon parsley, or basil leaves 

How to:

Cook the sweet potato in boiling, lightly salted water until tender, about 15-20 minutes, Drain well, then mash and cool slightly. Stir in the low fat soft cheese and tomato puree. Season. Keep warm over a low heat whilst cooking the pasta, stirring often. If needed, add 2-3 tbsp boiling water to thin the sauce down.

Cook the pasta in a large saucepan of lightly salted boiling water for 10-12 minutes, or according to pack instructions, adding the broccoli and courgette for the final 5 minutes. Drain thoroughly and share between 4 warm bowls or plates. Spoon the sauce over the pasta and scatter the pine nuts and chopped parsley or basil leaves over the top.

Recipe via: Weight Watchers

Loading mentions Retweet

In Greek: μοσχάρι κοκκινιστό, pronounced mohs-HA-ree koh-kee-nee-STOH

Ingredients:

• 1kg of lean stewing beef, cut into pieces
• 1 cup of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 3-4 whole cloves
• A small cinnamon stick
• 2 onions, diced
• 2 carrots sliced
• 1 tablespoon of tomato paste
• 400gr of fresh tomatoes, finely chopped
• 1/2 cup of red wine
• 4 cups of water
• Paccheri pasta

How to:

Dissolve the tomato paste into the red wine. In a large pot, brown the meat in hot olive oil. Remove the meat from the pan and transfer it  to a plate.

Add the onions to the pot and sauté until the onions are soft. Add the fresh chopped tomato and wine with tomato paste, and cook for a few minutes. Return the meat in the pot, and stir in the salt, pepper, the cinnamon stick, sliced carrots and the cloves. Add the water and when it starts to boil, reduce the heat. Cook for 1 1/2 - 2 hours, stirring occasionally.

Boil the paccheri according to the packet instructions. Serve the paccheri with the beef stew on top and with grated parmesan.

Serves 5-6

Loading mentions Retweet

     

Ingredients

• 50 sea urchins
• garlic
• parsley
• peproncino
• 400g of tagliolini
• olive oil
• salt to taste

 Making it

Once the urchins have been collected they should be cut open with a pair of scissors, literally cutting the hard shell into two to reach the fleshy bit inside.

With a spoon, the egg of the female urchin should then be scooped out and placed inside a glass container.

When all 50 have been done turn the eggs with the olive oil, parsley and a pinch of salt. Bring a pot of water to the boil and cook the tagliolini pasta.

To one side heat more olive oil, peperoncino and garlic in a frying pan.

Just as the garlic is turning a yellow color the pasta should be ready to drain and be added to the pan. Toss to cover all the pasta and then turn it out into a serving dish. Add the sea urchins eggs and lightly toss again.

Recipe via

http://www.deliciousitaly.com/ricetta.php?id=113&regione_id=4

Loading mentions Retweet

This is a really tasty, quick-to-make pasta dish, with a lovely lemon sauce lifted with a hint of saffron.

Ingredients for 2 people

• 200 gr pasta, dried, papardelle
• a pinch of saffron strands
• 1 portion stock cube chicken, make up to 50ml with hot water
• 100 g low-fat soft cheese
• 3 teaspoon lemon(s), zest, finely grated (use 1 small lemon)
• 200 g roast chicken, skinless and boneless, torn into pieces
• 50 g petits pois, or garden peas, thawed if frozen
• 1 pinch salt, and freshly ground black pepper
• 4 large leaf basil, to garnish

Instructions

1. Put the saffron strands into a bowl and add 3 tablespoons boiling water. Leave to infuse for 10 minutes.
2. Cook the papardelle in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
3. Meanwhile, heat the chicken stock and low fat soft cheese in a small saucepan, whisking until smooth. Stir in the lemon zest, then the saffron and its liquid.
4. Drain the papardelle and return it to the saucepan. Add sauce, chicken and peas. Stir gently to heat through for 1-2 minutes, then serve, garnished with basil leaves.

Recipe via Weight Watchers

Loading mentions Retweet