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Chicken soup with orzo pasta

Category: starter / main course

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Ingredients:

Serves 4

2 chicken breasts
100g orzo pasta
1l chicken stock
1 onion
3 garlic cloves
3 celery sticks
3 carrots
1 red pepper
2 potatoes
1 can chopped tomatoes
2 bay leaves
fresh parsley
olive oil
salt and pepper

Preparation:

1. Chop the onion and red pepper, slice the celery and carrots and cut the potatoes into medium chunks
2. In a large saucepan, heat a little olive oil and add the onion and chicken, gently brown for 2 minutes
3. Add the celery, carrots, red pepper, potatoes, bay leaves, tinned tomatoes and stock
4. Top with cold water until 1 inch over the contents of the pan
5. Bring to the boil, add garlic and parsley, then simmer on low-medium heat for about 20 minutes
6. Remove chicken breasts, set aside to cool for a few minutes, keeping the soup simmering, adding more water if required
7. Meanwhile, cook the pasta in a small saucepan according to package instructions
8. Shred the chicken and return it to the pot along with the drained orzo pasta
9. Season with salt and pepper, discard bay leaves, stir and serve, topping with chopped parsley to taste

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One pot tomato spinach and mascarpone pasta

Category: main course

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

Serves 4

500g farfalle pasta
250g spinach
50g cherry tomatoes
2 cans chopped tomatoes
2 tbsp tomato puree
1 red onion
5 garlic cloves
1l boiling water
3 tbsp mascarpone
1 tbsp balsamic vinegar
1 tbsp dried italian herbs
1 tbsp fresh or dried basil
grated parmesan
olive oil
salt and pepper

Preparation:

1. In a large saucepan, heat some olive oil and gently brown the chopped onion for 2 minutes
2. Add the crushed garlic cloves and herbs and gently saute for another 1 to 2 minutes
3. Add the tinned tomatoes, tomato puree and balsamic vinegar and cook for 5 minutes
4. Add the farfalle pasta and the boiling water and season with salt and pepper
5. Bring to the boil and cook for 10-12 minutes, stirring regularly, adding more water if required
6. Add the spinach and halved cherry tomatoes and stir until cooked
7. Stir in the mascarpone until melted and a thick creamy sauce is obtained
8. Serve and top with grated parmesan and basil to taste

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Sweet pumpkin soup

Category: starter / main course

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

4 servings

1 medium pumpkin

1 ½ litre water

250ml milk

100g brown sugar

Preparation:

1. Peel and cut the pumpkin into chunks, remove the seeds and pulp

2. Place the pumpkin chunks with 1.5 litre of water in a pressure cooker

3. When whistling starts, cook for 10 minutes

4. Remove roughly half of the water from the pressure cooker and keep it aside

5. Blend everything together using a hand blender, until smooth

6. Add the milk and sugar and blend well

7. Adjust the consistency by adding some of the water kept aside if required

8. Serve with a sprinkle of brown sugar on the top

I recommend this pressure cooker, very useful for quick stews and soups!

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Spinach, pesto and mozzarella gnocchi gratin

Category: main course

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Ingredients:

Serves 2
500g gnocchi
350g fresh spinach
200ml cream
2 tsp green pesto
1 ball of mozzarella
ground nutmeg
salt and pepper

Preparation:

1. Preheat oven at 175C
2. In a large saucepan, place the spinach leaves, pesto and cream and cook on medium heat for 3 minutes, season with salt, pepper and a little ground nutmeg
3. Dispose the gnocchi in an oven-proof dish
4. Pour the spinach mixture on top, and spread evenly
5. Tear the mozzarella into pieces and dispose on top
6. Place in the oven for 20 minutes

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Ham, cheese, salami and roasted vegetables stromboli

Category: main course

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Ingredients:

Serves 2
260g pizza dough
2 large slices of ham
12 slices of salami
50g sliced mushrooms
1/2 courgette
1 medium onion
1/2 red pepper
50g grated mozzarella
25g grated parmesan
olive oil
1 tsp dried basil
2 tsp dried oregano

Preparation:

1. Preheat oven at 190C
2. Slice the courgette, chop the onion and cut the red pepper into strips
3. Place on a baking tray and sprinkle with olive oil, then place in the oven to roast for 5 minutes
4. Meanwhile, layout the pizza dough and roll it out thinly into a rectangle shape
5. Dispose the toppings on the pizza base leaving the 2 ends of the rectangle clear to allow them to be folded: ham slices, salami, mushrooms, grated mozzarella, grated parmesan, oregano and basil, then dispose the roasted vegetables on top evenly
6. Fold the 2 ends of the rectangle back towards the centre in order to close the stromboli, pinching the dough firmly in order to seal it on all sides
7. Carefully flip the stromboli over and place it on a baking tray (previously covered with a baking sheet or sprinkled with flour to avoid sticking)
8. Brush the top of the stromboli with olive oil and sprinkle with dried oregano
9. Place in the oven for 20-25 minutes, until golden brown
10. Remove from the oven and let rest for 5 minutes before cutting it into thick slices using a serrated knife

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Chicken with creamy parmesan, asparagus, mushrooms and garlic sauce

Category: main course

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

Serves 4
4 chicken breasts
50g sliced mushrooms
50g butter
2 garlic cloves, minced
50g butter
100ml chicken broth
1 tbsp flour
200ml cream
1/2 tsp garlic powder
150g frozen asparagus
50g grated parmesan
olive oil
salt & pepper

Preparation:

1. In a large frying pan, heat up a little olive oil and add the chicken breasts
2. Cook on medium-high heat for 5 minutes on each side, until brown and cooked through (no longer pink in the centre) then set aside on a plate
3. Place the sliced mushrooms in the pan and cook for a few minutes until tender, then set aside
4. To make the sauce, melt the butter in the same frying pan on medium-low heat
5. Add the garlic and cook until tender
6. Whisk in the flour until it thickens
7. Add the broth, cream, garlic powder, parmesan and season with salt and pepper stirring continously
8. Add the frozen asparagus to the pan and simmer for 5 minutes on medium heat, until the sauce has thickened
9. Place the chicken breasts and mushrooms back in the pan for 2 minutes
10. Serve on a bed of fresh tagliatelle or with a side of potato gratin

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Stuffed courgettes

Category: main course or side

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Ingredients:

Serves 2-4
2 courgettes
200g cherry tomatoes
1 garlic clove
basil (fresh or dried)
1 mozzarella ball
grated parmesan
salt & pepper

Preparation:

1. Preheat the oven at 190C
2. Cut the courgettes in 2 lengthwise
3. Using a spoon, carefully scoop out the inside of the courgettes, keep the flesh aside
4. Place the courgettes skin side up on a baking tray, drizzle with olive oil and bake for about 10 minutes
5. Meanwhile, chop the garlic, the courgette flesh and the basil (if using fresh leaves) and put into a bowl
6. Slice the cherry tomatoes into 4 and add to the bowl
7. Season with salt and pepper (and add the basil if using dried basil), mix all the ingredients together before adding a little olive oil
8. Flip the courgettes over and fill each of them with the mixture
9. Top with grated parmesan
10. Cut the mozzarella into cubes and dispose on top of the filled courgettes
11. Place in the oven and cook for 15 minutes or until golden brown
12. Serve alone or as a side for grilled meat or fish

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Category: main course

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Ingredients:

Serves 4
1 shortcrust pastry (ready made / home made)
5 eggs
2 tomatoes
100ml milk/single cream
100g lardons
100g frozen spinach
1 goats cheese log
salt & pepper

Preparation:

1. Preheat the oven at 200C
2. Spread the pastry on a tart dish, with an edge, leaving baking paper under the pastry to prevent it from sticking
3. Place in the oven for 5 minutes, then keep aside
4. In a bowl, beat the milk/cream and the eggs and season with salt, pepper
5. In a frying pan heat up a little olive oil and gently fry the lardons for 3 minutes, then add the frozen spinach and cook until defrosted
6. Slice the tomatoes and dispose on the pastry, then evenly cover with the lardons and spinach mixture
7. Pour the egg mixture on top
8. Slice the goats cheese and dispose on top
9. Place in the oven for 20-25 minutes
10. Serve warm or cold with a side salad

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Category: starter / main course

Preparation Time: 5 minutes

Cooking Time: no cooking required

Ingredients:

Serves 2
6 carpaccio beef slices
lambs lettuce
cherry vine tomatoes
2 tbsp olive oil
1 tsp balsamic vinegar
parmesan shavings
salt and pepper

Preparation:
1. Dispose the slices of beef on a plate
2. Top with a fillet of olive oil and parmesan shavings
3. Place some lambs lettuce on the side, top with cherry tomatoes
4. In a bowl, mix balsamic vinegar, olive oil, salt and pepper
5. Pour the sauce over the side salad

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Category: starter / main course / side

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

Serves 4
250g couscous
half cucumber
4 vine-ripened tomatoes
small bunch spring onions
40g fresh parsley
lemon zest
2 tbsp lemon juice
6 tbsp olive oil
1 garlic clove
salt

Preparation:
1. Cook the couscous according to packet instructions with a little salt, leave to cool down for a while and separate the grains with a fork
2. Finely dice the tomatoes and cucumber, slice the spring onions, chop the parsley and grate a zest of lemon and add to the couscous (once it has cooled down)
3. Whisk together the olive oil, the lemon juice and the grated garlic
4. Drizzle over the couscous and place in the fridge for at least 30 minutes
5. Serve cold by itself, with a boiled egg, or with grilled meat, chicken or fish

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Category: main course / side

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

Serves 2
1 courgette
100g frozen peas
50g spinach
1 garlic clove
2 tbsp pesto
1 tbsp cream cheese
parmesan (grated or shavings)
salt and pepper

Preparation:
1. Slice the courgette thinly (skin on, ends cut off)
2. Grate the garlic finely
3. In a frying pan, heat up a little olive oil and fry the garlic and courgette gently around 5 minutes or until tender
4. Add the pesto and cream cheese, season with salt and pepper
5. Reduce heat and cook for 3 minutes
6. Stir in the frozen peas, and the spinach leaves
7. Cook for a further 4 minutes
8. Serve with a fried egg or slice of ham, on a bed of fresh spinach leaves (optional) and top with parmesan cheese

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Category: main course

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

Serves 4
1 shortcrust pastry (ready made / home made)
1 tin tuna
1 tin chopped tomatoes
handful green olives
1 onion
50g grated emmental
salt & pepper

Preparation:

1. Preheat the oven at 200C
2. Spread the pastry on a tart dish, with an edge, leaving baking paper under the pastry to prevent it from sticking
3. Chop the onion finely
4. In a bowl, mix the onion, the tuna and the tinned tomatoes, season with salt and pepper
5. Pour the mixture evenly onto the pastry base
6. Top with green olives and grated emmental
7. Place in the oven for 20-25 minutes
8. Serve hot or cold with a side salad

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Category: main course

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Ingredients:

Serves 4
4 chicken breasts
250g couscous
250ml chicken stock
1 broccoli head
1 tin chopped tomatoes
1 onion
2 garlic cloves
handful dried apricots
3 tsp Moroccan ground spices
fresh chopped coriander
salt and black pepper

Preparation:
1. Cut the broccoli into florets, and place in a pan of boiling water for 5 minutes, drain and keep aside
2. Meanwhile, chop the onion and garlic finely and brown in a frying pan in a little olive oil for 2 minutes before adding the chicken stock, the Moroccan spices and seasoning with salt and pepper
3. Add the chicken, dried apricots and tinned chopped tomatoes, stir gently, reduce the heat to medium-low and cook for 40 minutes
4. Add the broccoli florets and most of the fresh coriander to the pan, stir and cook for a further 5 minutes
5. Meanwhile, prepare the couscous according to packet instructions
6. Serve and sprinkle the rest of the fresh coriander on the top

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Category: main course

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

Serves 2
2 salmon fillets
1 large courgette
1 garlic clove
1 egg
3 tbsp flour
olive oil
chopped parsley
salt and pepper

Preparation:
1. Dispose the salmon fillets on an oven-proof tray and bake for 18-20 minutes at 200C

2. Meanwhile, grate the courgette, then place in a colander over a bowl, sprinkle with salt and leave to stand for 10 minutes
3. Using your hands, squeeze out as much liquid as possible for the courgette, before transferring to a large bowl
4. Grate the garlic and add it to the courgette, before adding the flour and the egg, and mixing it all well together
5. Season with salt and pepper
6. In a frying pan heat up a little olive oil, place little piles of the mixture and cook for 5 minutes on medium-high heat
7. Press them down lightly with a spatula in order to flatten them a little, turn them over and cook for another 5 minutes until golden brown on both sides and cooked through
8. Serve with the fish and sprinkle with chopped parsley

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Category: main course

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

Serves 2
250g fresh tagliatelle
150g chorizo
150g peeled king prawns (fresh / frozen)
1/2 tin chopped tomatoes
1 small onion
2 garlic cloves
grated parmesan
olive oil
chopped parsley
salt and pepper

Preparation:
1. Chop the onion and garlic finely, skin and slice the chorizo thinly

2. In a frying pan heat up a little olive oil, add the chopped onion and garlic and brown for 2 minutes
3. Add the half tin of chopped tomatoes and simmer for another 3 minutes, season with salt and pepper
4. Add the chorizo and the prawns to the pan and simmer for 7 minutes, or until the king prawns are cooked through
5. Meanwhile, cook the tagliatelle according to packet instructions and drain
6. Add the tagliatelle to the pan and toss together with the prawns and chorizo
7. Serve and sprinkle chopped parsley and grated parmesan on each serving

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Tuscan pork chops with courgette couscous

Category: main course

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

Serves 2
2 pork chops
2 tomatoes
1 red onion
2 garlic cloves
100g dried couscous
1 courgette
olive oil
dried basil
dried oregano
salt and pepper

Preparation:

1. In a frying pan heat up a little olive oil and brown the pork chops for 2 minute on each side
2. Chop the onion and garlic and add to the pan
3. Chop the tomatoes, reduce heat to medium-low and add to the pan (including juice)
4. Add 1 tsp of dried basil and 1 tsp of dried oregano, stir well and simmer for 8 to 10 minutes, adding a little water if necessary, season with salt and pepper
5. Meanwhile, peel and slice the courgette thinly, then cut the slices into 4
6. In another frying pan, heat up a little olive oil and cook the courgette on medium-high heat for 4 minutes, season with salt and pepper
7. Prepare the couscous according to instructions on the packet and mix in the courgette
8. Serve the couscous and courgette with the pork chop with top with the tomato mixture

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Cook In Sync

Pages

Chicken soup with orzo pasta

One pot tomato spinach and mascarpone pasta

Sweet pumpkin soup

Spinach, pesto and mozzarella gnocchi gratin

Ham, cheese, salami and roasted vegetables stromboli

Chicken with creamy parmesan, asparagus, mushrooms and garlic sauce

Stuffed courgettes

Goats cheese, tomato, spinach and lardons quiche

Beef carpaccio with salad

Tabbouleh

Green vegetables with pesto

Tuna tomato and olive tart

Moroccan-style chicken with couscous and broccoli

Baked salmon with courgette hash browns

Tagliatelle with king prawns and chorizo

Tuscan pork chops with courgette couscous