Posted at 1:14 pm
This is another recipe for my favourite new gadget at present the Electric Pressure Cooker. It’s not only great to tenderize meat but can also be used to cook fantastic vegetable dishes, this dish takes less than 10 minutes from start to finish!
Serves 4 as a side dish
2 tbsp. olive oil
400g Courgettes, thickly sliced
1 large red pepper, roughly chopped
1 green pepper, roughly chopped
300g Aubergine, cubed
2 onions, chopped
4 tomatoes, seeds removed and chopped
1 tsp. sea salt
1 heaped teaspoon of Herbs de Provence
small handful of fresh basil or parsely, shredded
1. Add the olive oil to the cooking pot and saute using the Long Cooking function with the lid off. You want them to have a nice colour to them. Add the peppers and saute for a few minutes until they colour slightly.
Posted at 11:02 am
I love risotto, it’s an easy dinner to make when you get in from work, it doesn’t often require many ingredients and the chances are you will have what you need in the cupboard. I always keep a bag of frozen seafood/prawns in the freezer they come in so handy; the raw types can be added to dishes straight from the freezer without the need for defrosting first.
What you will need….
1 onion, peeled and finely chopped
splash of white wine (optional)
175g risotto rice
1.2 litres Hot vegetable stock ( I use Knorr )
1/2 Frozen seafood, (Tesco frozen seafood risotto mix is perfect) or defrost some cooked seafood
1 small pack of asparagus tips
1/2 lemon, zested and juiced
1 tbsp chopped parsley to serve
How to make it…
Posted at 8:18 am
This is my fail safe recipe when I get home from a busy day at work it’s rush rush rush and the last thing you want to do is stand cooking for ages. This dinner takes less than 2o minutes from start to finish. I make this with frozen raw king prawns when I forget to take them out of the freezer in the morning but I think the prawns have a better texture if you do defrost them first. Also if you score the top of the prawns with a knife they take up more of the sauce. Make sure you find Kalamanta Greek olives, don’t use those horrid little black ones they taste awful, the rest of the jar will keep in the fridge for ages.
100g raw king prawns, peeled, deveined and scored along the top
4 x anchovy fillets (reserve some oil)
3 garlic cloves, crushed
pinch of chilli flakes ( add more if you like it spicy)
1 x 400g tin tomatoes
2 tbsp. capers
2 tbsp. pitted kalamanta olives, roughly chopped
small handful of chopped parsley
200g dried spaghetti