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