Sautéed Artichokes

Remove outer leaves of the artichokes, cut the ends, peel the stalk.
Slice and remove the inner choke if there is any (fresh tender artichokes do not have any and they are the most succulent)

Heat a tablespoon of Olive oil in a pan. Fry the slices for a minute or two, stirring from time to time to coat all the slices in oil. Season with salt and pepper.
Serve hot or cold.


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.

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.

SpanishTortilla

Known in Mallorca as 'Truita de Patata'
When it is made properly it should be juicy and succulent, equally good cold or warm, and it cannot be made in a hurry.
Here is the true Spanish tortilla, where you only need eggs, onion, potatoes and salt.

Ingredients:

• 5 large potatoes with white, waxy flesh
• 1 medium onion, chopped
• 6 eggs
• salt, pepper
• oregano (optional)
• olive oil

Preparation:

1. Start by stir frying the onion in 2 tbs of olive oil.
2. Peel and dice the potatoes finely. Add them to the onion and fry gently over a low heat and covered with a lid. Stir from time to time, cook over low heat for 10-15 minutes or until well cooked, they must not turn brown. Season them well.
3. Alternatively, place the potatoes and oil in a bowl, cover with cling film. Punch a few holes and microwave for 4 minutes at the highest power. Let them rest for a minute, stir them and cook again for 2 minutes. Check that they are fully cooked.
4. Meanwhile crack the eggs into a large bowl, stir them with a fork and season with salt and pepper. Add a little marjoram or thyme if you wish to give an extra flavor.
5. When the potatoes are cooked, lift them out of the oil with a slotted spoon and put them in the egg while they are still hot. This is important to the dish as the potatoes will start to cook the egg and will absorb the flavor. Leave the potatoes to stand in the egg for a few minutes or until they cool slightly.
6. Heat 2 tbs olive oil in a 20cm non-stick pan, pour the potato and egg mix. Stir with a fork for a minute or so, then turn the heat down, cover with a lid and let the tortilla cook for 6-10 minutes.
7. Now it is time to turn the tortilla over with the help of a plate. Cook the tortilla for 5 more minutes on the other side. Turn the heat off and let it stand for a few minutes before turning onto a plate.
8. If you don't dare turn the tortilla, grill the top in the oven for 5-6 minutes.

Serve the Tortilla warm or cold with green salad. Great for picnics and parties.

Caramelized Onion Dip

This is a Standard dip recipe which as many variations, 

Ingredients:

• 1 medium onion, chopped (see variations)
• 2 tbsp butter
• 1 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp ground black pepper
• 100 gr cream cheese, room temperature
• 1/2 cup sour cream, greek yoghurt or mayonnaise
• 100 gr grated cheddar or any other hard cheese

Turn oven to 180 degrees celsius.

Cut the onions in half, and chop them finely.

Heat the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese and sour cream in a bowl and beat until smooth. Add the onions and mix well.

Bake for 30 minutes. serve warm or cold with crackers


Variations:
Make your own dip changing the caramelized onion for salmon, chopped artichokes and garlic, bacon and onion.... cooked aubergine and garlic.

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. 

Thai Prawn Cakes

• 3 spring onions 
• 2 small red chillies 
• finely grated zest of 1 lime and 1 tbsp fresh lime juice 
• pinch of sugar 
• 3 tbsp chopped fresh coriander 
• 225g shelled raw tiger prawns 
• 1-2 tbsp plain flour , for dusting 
• 3 tbsp sunflower oil 

1 tbsp toasted sesame seeds for sprinkling over the cakes


Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden.

NOTE:  as a main course, serve with a large green salad and a rice dish. Try my egg fried rice.

Cheese Puffs (Aigrettes)

• 80 gm. plain flour
• 55 gm butter
• pinch of salt
• 125 ml water and milk, mixed
• 2 beaten eggs
• 90gm grated cheese (cheddar, or mixed)
• Chili flakes, to taste

Sift the flour and the salt into a bowl.
Heat the liquid with the salt and butter, until the butter melts. Bring to the boil and remove from the heat. Throw all of the flour and beat the mixture with a wooden spoon. Beat lightly until the pastry comes away from the sides of the pan.
Beat the eggs in little by little until the pastry is soft and shiny.
Mix the cheese and cayenne into the pastry.

Drop teaspoonfuls of pastry into hot oil and fry until golden.
Serve hot, as a snack or part of a tapas dinner.
Makes about 30-35 puffs.

Chicken in Cream

To use up any leftover chicken. 

You can also use fresh chicken breast meat.

Serve on a bed of plain rice, as a light meal.

for 3-4 people:

• 300 grm cooked chicken or 2 small chicken breasts
  
• 200 ml double cream
• 100 ml white wine
• 100 gr mushrooms, sliced.
• salt and pepper to taste

Cut the chicken meat into regular chunks.

Fry the chicken with the mushrooms in a little butter for 4-5 minutes; season and add the wine; let it cook down.

Pour the cream into the pan and bring to the boil.

Serve hot, over a bed of rice.

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.

Potato Skins

For this recipe I am using some potato skins I have already cooked. I emptied the shells to make mash and have the potato hulls ready for stuffing with something delicious.

Ingredients for a snack or light supper for 2

• 4 potato skins, cooked and hulled
• 1 slice of ham
• 100 gr Raclette or Cheddar cheese
• salt, pepper, and cayenne to taste
  

Place the skins in a shallow ovenproof dish, pour a little oil, salt and pepper over them.
Roughly chop the ham and divide it into 4 equal amounts, put one portion into each skin.
Place a quarter of the cheese into each hull.
Bake in a hot oven at 200ºC for about 15 minutes until the cheese is melted and bubbling.

Serve hot with a green salad.

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.

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.

Aloo Matar. Indian Potato Cakes.

This indian snack is addictive and best served with a chutney and a mint and yogurt sauce.

• 3 large boiled aloo (potatoes)
• 1 tsp salt or as per taste
• 1/4th tsp ground black pepper
• 1 handful chopped coriander leafs

For Stuffing:

• 2/3rd cup matar (green peas) cooked or frozen peas defrosted
• 1/2 tbsp minced ginger
• 1 minced garlic clove
• 1/4th tsp garam masala
• 1/4th tsp salt or to taste
• Red chili powder to taste (optional)
• Oil for pan-frying

How to make aloo tiki :

* Take the defrosted peas and mash them using a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
* Peel the potatoes and mash them very finely into smooth mashed potatoes. Add coriander, salt and pepper and mash until well mixed. Divide it into 10 equal portions.
* Now wash your hands and rub them with little oil.
* Take each portion of potato mixture and make a ball.
* Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
* Gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
* Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry for 3 minutes on each side until crisp golden brown, adding more oil if needed, on a low heat.
* Serve aloo tikki hot with chutney and yogurt and mint sauce.

Note : Boil or microwave the potatoes until fork-tender. For best results, the potatoes can be boiled in advance and refrigerated a day before.

Easy Potato Patties

This is an ideal solution for when you have a few leftover boiled potatoes or any pie that has a mash topping. You can make it with leftover cottage pie or even fish pie.

Ingredients:

• 3 boiled potatoes or any quantity of leftover pie made with mash.
• herbs or curry spices, optional
  
• 1 beaten egg
• 1 cup breadcrumbs
• oil, for frying
  

Mash all of the potato with a fork and add some spices or herbs according to taste.
Shape the mix into even sized patties. You can make them burger size for a main course or croquette size for a snack.
Cover the patties with Breadcrumbs, then some egg, then more breadcrumbs. Put the patties on a plate and let them rest in the refrigerator for at least one hour.

Shallow fry for 3 minutes on each side.
Serve hot with salad or as part of a tapas meal.

Vegetable Fritters

Ingredients:

• 1 chopped onion
• 1 cup cooked spinach or peas
• salt and pepper to taste
• 1 tbsp curry powder
• 1 beaten egg
• 2 tbsp flour

Mix all of the ingredients in a bowl.
Fry spoonfuls of the mix in olive oil for a few minutes on each side until browned.
serve as a snack or side dish.

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.