Silvana's Mediterranean & basil pasta

Ingredients:

·         2 red peppers, seeded and cut into chunks.

·         2 red onions, cut into wedges.

·         2 mild red chilies , seeded and diced.

·         3 garlic cloves, coarsely chopped.

·         1 tsp golden caster sugar.

·         2 tbsp olive oil , plus extra to serve.

·         1kg small ripe tomatoes, quartered.

·         350g dried pasta.

·         a handful of fresh basil leaves and 2 tbsp grated Parmesan(or vegetarian alternative).

Method:

1.   To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.

2.   While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.

3.   Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

Nutrition per serving:

452 kcalories, protein 14g, carbohydrate 86g, fat 8 g, saturated fat 1g, fibre 7g, sugar 1g, salt 0.1 g.

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Mediterranean slices

Ingredients:

·         375g pack ready-rolled puff pastry.

·         4 tbsp green pesto.

·         140g frozen sliced roasted peppers.

·         140g frozen artichokes (about 3 wedges per serving).

·         125g ball mozzarella, or 85g cheddar, grated.

Method:

1.   Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.

2.   Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.

3.   Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.

Nutrition per serving:

515 k calories, protein 16g, carbohydrate 42g, fat 33 g, saturated fat 14g, fibre 3g, sugar 6g, salt 1.98 g.

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Italian green salad with Parmesan & lemon dressing

Ingredients:

·         1 large bag crisp mixed salad, about 200g.

·         2 large carrots peeled and finely diced.

·         1 small red onion, diced.

·         2 red peppers cut into rings.

·         Tbsp grated Parmesan (or vegetarian alternative).

·         Tsp sugar.

·         Tbsp lemon juice.

·         Extra-virgin olive oil.

Method:

Put all the vegetables into a large bowl. Put the Parmesan, sugar, lemon juice and 5 tbsp oil into a small jar with a fitted lid. Season and then shake well. Pour over the salad just before serving.

Nutrition per serving:

78 kcalories, protein 1.0g, carbohydrate 5.3g, fat 6.0 g, saturated fat 0.9g, fibre 1.4g, salt 0.04 g.

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Roasted chestnut & herb pesto pasta with mushroom

Ingredients:

·         100g cooked chestnuts.

·         Handful each basil, parsley and mint, leaves only.

·         50g Parmesan, grated, plus extra to serve (optional).

·         2 garlic cloves.

·         150ml rapeseed oil.

·         500g dried pasta.

·         1 tbsp olive oil.

·         250g pack chestnut mushrooms, quartered.

Method:

1.      Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.

2.      Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

Nutrition per serving:

582 kcalories, protein 14g, carbohydrate 70g, fat 29 g, saturated fat 4g, fibre 4g, sugar 3g, salt 0,2 g.

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Italian tuna balls

Ingredients:

• 2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil).
• small handful of pine nuts.
• freshly grated zest 1 lemon.
• small handful parsley leaves, roughly chopped.
• 50g fresh breadcrumbs.
• 1 egg, beaten.
• 400g spaghetti.
• 500g jar pasta sauce.

Method:

1.      Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.

2.      Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

Nutrition per serving:

594 k calories, protein 35g, carbohydrate 92g, fat 12 g, saturated fat 2g, fibre 4g, sugar 8g, salt 1.42 g.

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Brioche French toast with raspberry jam

Ingredients:

·         8 slices brioche , from a big loaf

·         4 eggs.

·         100.0ml milk.

·         25.0g butter.

·         300.0g frozen raspberries , defrosted.

·         raspberry jam , to serve.         

Method:

1.   Put the brioche slices in a large shallow dish, whisk together the eggs and milk and pour over. Leave to soak for at least half an hour (this can be done the night before and kept in the fridge).

2.   Heat the butter in a large frying pan and cook the brioche, a slice or two at a time, for 2 minutes on each side, or until golden brown and cooked through. Keep warm in a low oven and repeat until all the slices of brioche are cooked.

3.   Cut the slices in half and arrange on a platter scattered with raspberries. Serve with raspberry jam for spreading.

Nutrition per serving:

209 kcalories, protein 7.6g, carbohydrate 17.8g, fat 12.4 g, saturated fat 5.4g, fibre 1.6g, salt 0.45 g.

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Ultimate French omelette

Ingredients:

• 3 eggs , as fresh as possible, preferably organic and free-range, room temperature.
• 2 knobs unsalted butter.
• 1 tsp finely, freshly grated Parmesan (or vegetarian alternative).

Method:

1.      Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.

2.      Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.

3.      Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Nutrition per serving:

396 k calories, protein 24g, carbohydrate 0g, fat 33 g, saturated fat 14g, fibre 0g, salt 0.95 g.

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