Chilli Garlic & Lemon Spaghetti

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A few years ago, I went out with my colleagues for a meal after work. We all decided on an Italian restaurant that had just opened. We made ourselves comfortable and it was time to order the starters.

A dear colleague of mine, Francesco was speaking to the waiter in Italian and requested a dish that was not on the menu. I was intrigued and when all our starters arrived he got a steaming shallow dish of Spaghetti Aioli/ spaghetti “aglio olio”!

It looked so good and I wish at the time he had ordered I would have gone for the same. Though not on the menu he said that if you request it at restaurants they will most always accommodate as it is very much a loved dish in Italy!

In the next few days l, I just had to recreate this adorable dish for my husband and me. I put a twist on mine with lemon so that the freshness would cut through the strength of the garlic.

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We have this very often now! And am so happy that Francesco had this dish as now we get to enjoy it! I hope you do too..

What’s cooking in your kitchen today? I have some stuffed peppers to prepare for lunch! Have a fun filled Wednesday! Much love D x

INGREDIENTS

1 green chilli sliced finely
6 cloves garlic crushed
6 tbsp olive oil
1 tsp dried oregano
Salt to taste
Lemon to taste
Fresh Spaghetti pre cooked

METHOD

• Heat the 2 tablespoons of oil in a medium saucepan with the garlic on a low heat

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• Add the chilli and oregano. Let the flavours intermingle. Cook on a gentle heat for 5-8 minutes, being careful not to burn the garlic

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• Pour in the rest of the oil

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• Take off the heat and stir in some salt and fresh lemon juice

• Take the pre cooked spaghetti and place into the saucepan. Gently combine and toss the pasta until it is covered in the garlic oil dressing

• Serve with a sprinkling of parmasen cheese and devour!

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Purple Majesty Potato Salad

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This is the first time I have cooked and tried the Purple Majesty Potato. I can see after eating it why it is classed as royalty! It really has an earthy taste and sweetness that makes it quite special!

It is extremely good for you and is naturally high in healthy anthocyanin, an antioxidant which gives blueberries and blackberries it’s intense colour. Bursting with flavour and full health benefits you can’t go wrong!

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I teamed the steamed potato up with some raw white cabbage in an “Indiany lemony” dressing. This way you get a sharp tangy and refreshing taste yet a crunchy texture!

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INGREDIENTS

Half cabbage sliced into strips
4 medium purple majesty potatoes steamed
pinch of turmeric
pinch of asafoetida
Salt to taste
Squeeze of fresh lemon juice

METHOD

• In a large mixing bowl,  combine all ingredients and toss the salad to coat on the dressing

• Leave to marinade at room temperature for 30 minutes and then you’re good to go!

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A Taste of the Mediterranean

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When we went to Spain a few years ago for the first time, I was not fortunate enough to eat a Spanish Omelette! But yesterday at lunch time I may have captured a little of the Mediterranean speciality!

I was hungry as always and saw only eggs, feta cheese, milk and butter in the fridge. The red smoky paprika that I bought at the weekend was too hot and fiery not to use in this dish. I mixed things up and within 10 minutes I had myself a Spanish/Greek omelette! All soft, fluffy with the saltiness of feta and the smoky barbecuey hint of paprika!

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Yummmmmy! Will definitely be making this omelette combination again!

INGREDIENTS

1 large free range egg
a little feta cubed small
splash of milk
¼ tsp smoked paprika
Pinch of dried chilli flakes
little knob of butter
1 tsp olive oil

METHOD

• In a small frying pan on a low heat add the butter and olive oil

• Beat the egg with the milk, season with the paprika and salt. Mix in the feta

• Place the egg mixture into the frying pan and sprinkle with the chilli flakes

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Keep on a low to medium heat and after 2-3 minutes cover the pan with a lid or plate to set the egg as it cooks in its own steam (low heat)

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• After 5 minutes or so check the omelette and if it has set well, transfer onto a plate and serve with some buttered crusty bread

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