Tomato and Basil Pasta
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½-1 cup dried pasta
1 ripe tomato, roughly chopped
1 small clove garlic, finely grated
½ tsp. chili paste or ¼ tsp. chili flakes
4 pitted Kalamata olives (optional)
1 cup of loosely packed basil leaves
2 tbsp. ricotta cheese
½ tbsp. cooking oil
½ tsp. salt
Bring a medium size pot of water to the boil and add a pinch of salt.
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Place the pasta in the boiling water and cook as instructed on the pack.
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Drain the pasta and place it in your serving bowl covered with the saucepan lid.
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Chop the olives roughly.
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Return the pot to the heat and wait for the residual water to evaporate then add the oil.
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Heat the oil until it begins to ripple then add the tomato and sauté for one minute.
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Stir in the chili, olives, basil, salt and garlic and cook for another thirty seconds.
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Toss the pasta through the mixture then break in chunks of ricotta cheese.
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Cook for another minute to warm the ricotta then serve.
Orange Chicken
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1-2 chicken thigh fillets
½ an orange, juice and rind
1 tsp. brown sugar
2 tbsp. mayonnaise
Salad leaves to serve
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​Trim the chicken thigh of excess fat and cut it into three strips.
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Place the chicken in a steamer lined with baking paper.
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Steam the chicken for about five minutes.
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Grate the orange rind finely and mix it with the mayonnaise.
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When the chicken is cooked, place a small fry pan over a medium heat.
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Heat the orange juice and sugar until it begins to bubble.
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Add the chicken and its juices to the pan and fry in the orange sauce for thirty seconds each side.
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Serve topped with mayonnaise with a salad or vegetables of your choice.
Vegetable Curry
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1 small sweet potato
1 small beetroot (red beet)
1 spring onion
1 tbsp. Thai red curry paste
½ cup vegetable stock or water
1 cup coconut cream
½ tbsp. cooking oil
Slice the spring onion finely, and separate the green parts from the white.
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Cut the beetroot and sweet potato into bite size pieces.
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Heat the oil in a pan until it starts to ripple then fry the white pieces of spring onion with the curry paste for twenty seconds.
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Add the chopped vegetables to the pan and pour in the stock.
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Bring the pot to the boil then turn the heat down to a simmer.
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Cover the pan and simmer for fifteen to twenty minute or until the vegetables are tender.
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Stir the coconut cream into the curry and heat it until it is steaming.
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Serve with rice or flat bread topped with a sprinkle of the green onion slices.