Easy Artichoke snack,

Artichokes are so versatile and delicious, I cannot get enough of them while the are in season, from November until the end of April.  

Ingredients for 4 people:

2 large Globe artichokes.

1/2 cup water

2 tbs gram flour

1 tsp curry powder

salt and pepper

Optional: 3-4 Coriander stalks

Method:

With a sharp knife, remove the outer leaves and cut the ends of the artichokes, peel the stalk until you get to the white part. You need to have the artichoke heart.

Slice the artichokes, remove the choke in the middle.

Beat the water with the flour. Season with the spices and coriander stalks. Slice the artichokes, dip them in the batter and shallow fry for 2-3 minutes on each side. Serve hot, as is or with a yoghurt chutney.

Nutritional facts of Globe or French artichokes:
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Other names:
Alcachofa, Alcaucil, ALE, Artichaut, Artichaut Commun, Artichoke Extract, Artichoke Fruit, Artichoke Leaf, Artichoke Leaf Extract, Artischocke, Cardo, Cardo de Comer, Cardon d'Espagne

Medical uses
Artichoke is used to stimulate the flow of bile from the liver. This is thought to help reduce symptoms of heartburn and alcohol "hangover." Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, and liver problems, including hepatitis C.

Some people use artichoke for treating snakebites, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow, and as a tonic or stimulant.

Fried Artichoke Tapas

Ingredients for 4 people

2 large Globe artichokes.

1 beaten egg

1 tbs plain flour

salt and pepper

Method:

With a sharp knife, remove the outer leaves and cut the ends of the artichokes, peel the stalk until you get to the white part. You need to have the artichoke heart.

Slice the artichokes, remove the choke in the middle.

Beat the egg with the flour. Slice the artichokes, dip them in the batter and shallow fry for 2-3 minutes on each side. Serve hot, as is or with lemon wedges.

Nutritional facts of Globe or French artichokes:
This vegetable is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Other names:
Alcachofa, Alcaucil, ALE, Artichaut, Artichaut Commun, Artichoke Extract, Artichoke Fruit, Artichoke Leaf, Artichoke Leaf Extract, Artischocke, Cardo, Cardo de Comer, Cardon d'Espagne

Medical uses
Artichoke is used to stimulate the flow of bile from the liver. This is thought to help reduce symptoms of heartburn and alcohol "hangover." Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, and liver problems, including hepatitis C.

Some people use artichoke for treating snakebites, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow, and as a tonic or stimulant.

Tuna Tartar

Ingredients for a Starter for 2
This dish is quite indulgent as it uses fresh red tuna from the market. However, it is worth it!. It is very easy to make and the result is impressive.

• 1 fresh red tuna steak, about 250gr
• chopped coriander leaves about 1tbs
• 1 tsp grated fresh ginger
• 1 tbs extra virgin olive oil
• lemon juice, to taste
• 1/2 clove of garlic, minced to a pulp
• salt
• pepper
• 1 tsp wasabi, optional
• soy sauce, to taste

Chop the tuna into small bits. Do this with a heavy chopping knife, until it resembles mince meat.

With a metal spoon, carefully mix in 1 dessertspoon lemon juice, a good pinch of salt, the chopped coriander,  grated ginger garlic,  soy sauce and pepper to taste. Stir 1 tbs of good olive oil into the tuna. Try a little and correct the seasoning to taste.
Stir a little wasabi sauce if you like it.
Serve with Melba toast, as a starter.

Note. If you don't have coriander use the same amount of chopped parsley instead.

Tomato and chili Oil

A hot spicy dip to accompany roast meat or to simply serve with crusty bread, as an informal starter.

Ingredients:

4 tbs good olive oil
300 ml crushed tomato or passata
3 cloves of garlic
Chili flakes, to taste
1 dessertspoon of sugar
salt
pepper
1 tsp balsamic vinegar

Peel and slice the garlic, gently heat the oil in a sauce pan and warm the garlic for 1 minute.
Add the rest of ingredients, cook over a gentle heat for 20-25 min. check the seasoning.

Remove the sauce from the heat.
Serve hot or warm, with bread.

Tomato and Onion Salad

Ingredients:

• 1 large beef tomato, peeled
• 1 small red onion
• a few fresh basil or mint leaves
• 2 tbs good olive oil, virgin is best
• 1 dsp white wine vinegar
• salt, pepper to taste
• Optional: avocado, canned tuna, olives.

The ingredients are very simple, but key in this salad is the way the vegetables are cut and presented. 

Using a sharp or even a serrated knife, thinly slice the tomatoes and the onion.

Chop the basil.

Arrange the tomato slices on a plate and season as you layer them. Top with the thinly sliced onion.

Sprinkle the Basil over the tomato and onion.  Season again. Drizzle with the vinegar and the olive oil.

Refrigerate for at least 30 minutes.

Serve as a side dish, it goes particularly well with grilled meat.

Vitamins and minerals found in tomatoes:

• Vitamin C: An essential nutrient and antioxidant. One medium sized tomato can provide about 28% of the recommended daily intake.
• Potassium: An essential mineral, beneficial for blood pressure control and cardiovascular disease prevention (3).
• Vitamin K1: Also known as phylloquinone, vitamin K is important for blood coagulation and bone health (4, 5).
• Folate (B9): One of the B-vitamins, important for normal tissue growth and cell function (6). It is particularly important for pregnant women (7).

Healt benefits

Lycopene and the newly discovered bioflavonoids in tomatoes are responsible as cancer fighting agents. Not only raw tomatoes but also cooked or processed tomato products such as ketchup, sauce, and paste, are counted as good sources of cancer prevention. Tomato is also good for liver health. Tomato has detoxification effect in the body. Probably it is due to the presence of chlorine and sulfur in tomatoes.According to some studies, 51 mg of chlorine and 11 mg of sulfur in 100 grams size of tomato have a vital role in detoxification process. We know that natural chlorine works in stimulating the liver and its function for filtering and detoxifying body wastes. Sulfur in tomatoes protects the liver from cirrhosis, too. Tomato juice is known as good energy drink and for rejuvenating the health of patients on dialysis. 

Indonesian peanut chips. (Rempeyek Kacang)

I was In Bali recently attending the wedding of a dear friend.
I was the trip of a lifetime, we had such a great time, and I hope to take my children there sometime in the future.
One of the foods I really want to have a go at are these peanut wafers.
I tried them at the hotel bar and immediately asked the waiters for the recipe.
Delicious with drinks.....

Ingredients:

• 150 gram flour
  
• 1 beaten egg
• 475 cc thin coconut milk or single cream
  
• 4 cloves garlic, finely chopped
  
• 1 Tbs. dry roasted coriander seeds
  
• 1level tsp. salt
  
• 2 lime leaves
  
• 300 gram peanuts, chooped lightly
  
• 600 cc sunflower oil for frying

Instructions:

• Grind garlic, coriander, salt and lime leaves together.
• Mix flour, coconut milk, egg and ground ingredients. Stir well.
• Prepare a small pan, add a soup ladle half full of oil and heat it over a medium flame.
• Take one soup ladle full of dough and one tbsp of peanuts and put it into the pan.
• Press to make a flat round form.
• Fry until brownish.
• Remove and drain.
• Repeat until all dough is used.

Salmon Spread

To serve with fresh, or toasted slices of bread.
This can be served as a light appetizer or as an elegant dip.
Ingredients:

• 200gr packet of cream cheese
• 100 gr smoked salmon
• 1-2tbsp cream or plain yogurt
• pepper, to taste
• 1 tsp horseradish (optional)
• 1 tbsp lemon juice

Put the cream cheese in a bowl and soften it with a fork, mix in a little cream or yogurt to loosen it.
Take the salmon out of the package and place in on a chopping board. Chop it finely with a large knife for a rough texture; or use a food processor for a finer texture.
Mix the salmon with the cream cheese and season with pepper, horseradish and lemon juice to taste.
Place the spread in a clean serving bowl, cover it with cling film and refrigerate until needed.
This will keep in the fridge for up to 24 hours.

Baked Provolone

This is a recipe I learned when I was in Argentina.
I add my own little twist to it and serve it as a light supper dish , with crusty bread and a nice crisp, fruity white wine.
I also serve this as an apetiser at summer barbecues.

Ingredients for a starter for 3-4:

• 200 gr slice of Provolone cheese
• 1 spring onion, chopped
• 1 tomato, peeled and chopped
• chili flakes and oregano, to taste
• crusty french bread, to serve

Preheat the oven to 180ºC.
Place the cheese in a small ovenproof dish. Sprinkle with a little chili flakes and oregano.

Fry the spring onion for 3 minutes. Add a pinch of salt and the chopped tomato; cook for 3 minutes and remove from the heat. Pour the tomato sauce over the cheese.
Bake the cheese for 6-10 minutes, until bubbling.

Serve hot, with salad and crusty bread.
Each person gets a spoonful of lovely melting cheese, with a slice of french bread.

King Prawns with Chili Mayonaise

This is a lovely dish to have any time of the year, I like to serve it for a light supper and my children fight over who has the most prawns.
Whole cooked prawns can be bought frozen, they are delicious, and I always use up the heads and shells to make a spicy prawn soup for the next day.

Ingredients for 4:

• 500 gr whole king prawns
• 1.5 litre fish or chicken stock cube
• 2tbsp mayonnaise
• 1 small garlic clove, crushed
• 1 tsp tomato ketchup
• dash of chili or Tabasco

Put a large pan of water to boil, add the stock cube and a pinch of salt.
When the water comes up to the boil, pour in the prawns. As soon as the water comes up to the boil again, turn off the heat and drain the prawns, saving the stock to make a great fish soup for the next day. Place the drained prawns in a serving dish.

Mix the mayonnaise with the garlic, ketchup and chili or Tabasco, taste to check that the flavour is good and strong.

Serve the prawns cold, with the mayonnaise, as a starter or snack.
Because the prawns can be eaten with your fingers, give each person a small bowl of water with lemon juice, so they can clean their finger when finished.

Braised Artichokes

Globe artichokes are delicious and easy to find.
They also have an array of properties which are described below.

• 4 medium sized globe artichokes
• 1 clove of garlic
• 3 tbsp olive oil
• 3 tbsp white wine
• salt and pepper

Peel the outer leaves of artichokes, cut the stem to 1cm remove the outer leaves until you get to the pale and tenders inner leaves. Cut each artichoke in 8 pieces.

Heat the oil in a large pan, add the whole garlic clove. Tip all of the artichokes into the pan, stir them to mix with the oil and juices. Cover and gently cook for about 10 minutes, until the y are tender.
Serve them hot or just warm, as a side dish.

As a Vegetarian main: Serve simply with cooked rice and a little butter


Nutritional facts of Globe or French artichokes:
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Other names:
Alcachofa, Alcaucil, ALE, Artichaut, Artichaut Commun, Artichoke Extract, Artichoke Fruit, Artichoke Leaf, Artichoke Leaf Extract, Artischocke, Cardo, Cardo de Comer, Cardon d'Espagne

Medical uses
Artichoke is used to stimulate the flow of bile from the liver. This is thought to help reduce symptoms of heartburn and alcohol "hangover." Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, and liver problems, including hepatitis C.

Some people use artichoke for treating snakebites, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow, and as a tonic or stimulant.

Molded Salmon Appetizer

I found this recipe in an old recipe note book my sister was writing when we were students.
It is a classic mold, suitable for Christmas or a cold buffet.

Ingredients:

• 200 gr canned salmon or tuna in brine
• 200 gr cream cheese
• 300ml can cream of mushroom soup
• 1 packet of gelatin sheets
• 60 ml water
• 1 celery stalk, chopped
• 1 spring onion, chopped
• 200 ml mayonnaise
• 1/2 tsp curry powder

Combine the cream cheese and the can of soup. Heat and stir this mixture until smooth.
Dissolve the gelatin in water according to the packet instructions. Then add to the soup mixture.
Fold in the remaining ingredients and stir until mixed through.
Pour into one mold of 6 individual molds. Refrigerate for 5 hours until set.
Turn out when ready to serve.
Serve with a green salad and crackers.

Smooth Lentil Curry

Smooth Lentil curry
In this forgiving stew you can use curry powder or even a few tablespoons Indian pickle if you have any in the refrigerator.

Ingredients for 4:

• 400gr jar of cooked lentils
• 1 onion, chopped
• 1 tbsp cumin seeds
• 2 garlic cloves, crushed
• 1 x 2cm piece of ginger, grated
• 1 tbsp curry powder or Indian pickle
• 200 ml coconut cream (or yogurt)
• Salt, pepper

Stir fry the onion in a little olive oil for 10 minutes; add the cumin, garlic, ginger and curry spices. Cook for 1 minute and add the rest of ingredients. Cook over gentle heat for 30 minutes. Serve as part of an Indian meal or as accompaniment to meat.
It is also delicious as a vegetarian Jacket potato filling.

Spinach Omelette

I am serving this delicious omelette with Garlic bread as a light vegetarian supper. Any leftover I will use to put in the lunchbox to be eaten cold tomorrow.


Ingredients for 4:
1 Onion, finely chopped
100g/4oz Spinach, washed and finely shredded
3 tbsp Olive Oil
4 large eggs
100g/4oz Feta Cheese
4 tbsp grated Parmesan Cheese
Nutmeg
1 tbsp chopped parsley
1 tbsp chopped chives or basil
Salt and Pepper
25g/1oz Butter

Instructions:
1. Fry the finely chopped onion in 3 tbsp of the olive oil, until soft. Add the spinach and sweat for a further 2-3 minutes until soft.
2. Break the eggs into a bowl and stir them gently with a fork to mix the yolks and whites. Mix in the fried onions and spinach, feta cheese, Parmesan, nutmeg, herbs and salt and black pepper to taste.
3. Melt half of the butter and the remaining olive oil in a large frying pan. Pour in the egg mixture and cook the omelette, lifting the edges to permit the liquid egg to run underneath and shaking the pan to prevent sticking. Turn the omelette on to a plate, melt the remaining butter in the pan and slide the omelette back into the pan. Cook for 30 seconds to a minute - the centre should remain soft and creamy.
4. Slide the omelette on to a heated serving plate. Serve Hot or cold, cut into slices.

Garlic Bread

This is a classic recipe with my own twist. Serve it with salad, omelette or steak.

Ingredients for 4:
1 day old french baguette, cut into 2cm slices

For the garlic butter mix the following
150 gr soft butter
2 cloves of garlic, crushed
salt and pepper
1 tbsp chopped parsley
1 tsp lemon juice

Method:
Turn the oven on to 180ºC
Spread about 1/2 tsp of the prepared butter onto both sides of the bread slices. Reassemble the bread loaf and cover with aluminium foil. At this point you can refrigerate or freeze until needed. It will keep in the fridge for 3-4 days, and 4 weeks in the freezer.

To serve:
Bake the bread in the oven for 20 minutes. After this time open the foil and left the bread brown for a further 10 minutes, until it gets brown and crunchy.

Serve very hot.

Guacamole

Ingredients:
1 mild chilli, finely chopped
1 handful of coriander, chopped
1 ripe tomato, peeled and finely chopped
Salt and pepper to taste
1 spring onion, finely chopped
juice of ½ lime or lemon
1 ripe avocado
½ pack cream cheese

Method:
With a pestle and mortar, pound the chilli, coriander, tomatoes, salt and onion to a fine paste.
Add a little lime juice to make a looser mixture. Crush the avocados with a fork and mix with the cheese and other ingredients. Serve with tortilla chips or raw vegetables.

Argentine Empanadas (pasties)

These 'empanadas' are very well known by Argentinians, they adore them and so do all of my family and friends.
You can make other fillings for them such as cheese and onion, spinach, ham and cheese.

       Here is the basic recipe for the traditional meat stuffed empanadas. This makes enough for 20 empanadas.
       They are served as appetizers, or also as a light lunch or dinner, with a green salad.

For the Pastry:

• 150 ml melted lard
• 150 ml water or milk
• pinch of salt
• plain flour, about 350-400 gr

Pout the lard into a bowl and mix in the water or milk and the salt.
Now add flour little by little and mix in with a wooden spoon until a dough starts to form. Once the dough comes together you can start using your hands to finish. Do not overwork the pastry.
Cover the pastry dough in cling film and refrigerate until needed.

Meanwhile prepare the filling:

• 150 gr minced meat (preferably beef)
• 1 onion, chopped
• 1 small green pepper, chopped
• 1 small potato, cooked and chopped
• 1 cooked egg, chopped (optional)
• a few black olives, chopped (optional)
• 1 tsp whole cumin seeds
• 1/2 tsp chili powder
• salt, pepper
• pinch of nutmeg

Heat 1 tablespoon of oil in a pan, add the spices and stir for a few seconds. Add the meat and separate it with a fork; add the onion and the peppers; fry for 5 minutes, until the meat is cooked through.
Take the meat out of the pan and put it in a bowl to cool down. You can now add the potato and the egg and olives if you are using them. Let the filling cool down completely.

Assemble the pies:
Roll out the pastry and cut circles that are 10cm across. You should get 16-20 of them.
Hold one pastry circle in one hand and put a teaspoon of the filling inside.
Close the pasty and crimp it to seal.
Make the rest of the pasties in the same way; arrange them on an ovenproof tray; sprinkle them with oil.
Bake in the oven at 180ºC for about 35-40 minutes until golden.
Serve hot.