Vegetarian Quinoa Balls

Vegetarian Quinoa Balls
So here we are, this is the last post before my wedding! Continue reading

Fortunately I’m trying to stay healthy with good food and exercise otherwise my patience and diplomacy could easily get lost on the way…especially for anything that has to do with hair and make up (things I usually avoid dedicating too much time on 😉 ). So for my last post as a non-wedded person I decided to make these vegetarian balls, which turned out surprisingly good, especially once I added the potato to make everything stick together. This is an easy recipe and the good thing is that the veggies and the quinoa can be cooked previously so that the final preparation will take less time to get done.

I hope you’ll enjoy it and keep fingers crossed for Saturday…may I not fall while walking down the aisle 😉

Vegetarian Quinoa Balls Vegetarian Quinoa Balls

 

Vegetarian Quinoa Balls

 

For about 13-14 balls

Pre time: 30 min

Cook time: 40 min

 

Ingredients:

1 bell pepper

1 corncob

1 red onion

2 tbsp. tomato paste

1-2 red chilli peppers

160 g boiled potatoes

90 g quinoa

300 g tofu

1.5 tbsp. chopped coriander leaves

1 large egg

2 tbsp. vegetable oil (+extra to grease the baking tray)

Salt

 

Recipe:

Cut off the top and the bottom of the bell pepper; remove the seeds and any other white part. Cut it in half and the cut it into 0.5 cm strips. Now chop the strips into 0.5 cm pieces.

Remove the grains from the corn by holding almost vertically and running the blade of a large knife downwards. Finally finely chop the onion.

Heat a non-stick pan on a medium fire; add 1 tbsp. oil with the chopped onion and cook for 4-5 min stirring regularly. Then add the bell pepper and the corn, season with salt and cook for about 8 minutes stirring regularly. Add the tomato paste and the chilli and cook for another 3-4 min.

In a high-sided pan add the portion of quinoa and two times its amount in water. Bring to a boil and let it simmer on a low fire for 15 minutes. Once done add it to the vegetables season with salt and let everything cool until lukewarm.

Mash the boiled potatoes and finely crumble the tofu. Add them to the vegetables and quinoa along with the coriander leaves and the egg. Mix until all is evenly distributed and with your hands form little balls of about 5 cm. Grease a baking dish and place the vegetarian balls in it. Combine 1 tbsp. tomato paste, 1 tbsp. oil and a few drops water in a small cup or bowl. Brush the top of the vegi balls before baking them for 20 min in a preheated the oven at 190°C. Serve asap.

 

A Thought for My Dad & Peanut Crusted Chicken with Salsa

Peanut Crusted Chicken with SalsaAfter some time I have posted a recipe with some meat. As time goes by, I find myself eating less and less meat. The only things I really still enjoy are chicken and spare ribs. I guess it’s eating with my fingers what I truly enjoy. In this recipe I have tried to combine flavours that all go well together according to The Flavour Thesaurus (from Niki Segnit) book: chicken, peanuts, tomato, coriander leaves, chilli and lime. This is the cookbook I have been using the most, I find it inspiring and even when I’m not looking for a recipe I browse through the ingredients for the fun of it. Continue reading

 

After hesitating I decided to write something more personal than usual. Today is a sad anniversary for me and I’m finding it difficult to concentrate. Exactly seventeen years ago my father died and with my wedding coming up, I am finding this anniversary more difficult than usual. On this occasion I wanted to share a picture of the two of us back in 1997:

My Dad and II so wish that on my wedding I could turn around and see him sitting next to my mother, looking at me the way he used to. Tomorrow I will certainly feel better and anyway this is life. I felt like sharing this event because I wish everyone could have known what a great person he was. I really miss him but I am also really thankful to have had him in my life, no matter how long it lasted. Thank you Dad.

 

 

Peanut Crusted Chicken with Salsa

 

Recipe for 4 as an appetiser or 2 as a meal

Prep time: 15-20 min

Cook time: 12-15 min

 

 

Ingredients

Chicken:

240g chicken breast

70 g peanuts

2 generous tbsp. breadcrumbs

1 egg (beaten)

Salt and pepper

Zest of 1 lime

1 lime

 

Salsa:

200 g meaty tomatoes

1 tbsp. chopped coriander leaves

1 large tbsp. chopped spring onion

½-1 tsp. sugar

1 finely chopped red chilli

Salt

 

 

Recipe:

 

Heat oven at 190°C.

Cut the tomato(es) into small pieces and then finely chop them. Place them in a small holed strainer and season them with salt. Place the strainer in a bowl and leave aside.

Coarsely process the peanuts and place them in a bowl with the breadcrumbs and lime zest.

In another bowl place the beaten egg.

Cut the chicken into about 4 cm pieces and season it generously with salt and pepper. Dip the each piece in the beaten egg first and then evenly coat with the peanut and breadcrumb mix. Place the pieces on a parchment lined baking tray and cook for 12-15 min in the oven.

Meanwhile prepare the salsa by mixing the tomatoes in a bowl along with the coriander leaves, spring onion, sugar, red chilli and salt.

Once the chicken is ready place it in a serving plate with the salsa on the side.

Cut the lime into wedges and place them on top of the chicken for each to drizzle according to their taste.

Tomato Sandwich with Avocado Mayo

Tomato Sandwich with Avocado Mayo

I love foods that get along with each other; they are just a wonder to combine… like tomato and avocado. So this week I thought I’d make a simple, quick but tasty sandwich with such simple ingredients. This is a sandwich I made last week with my mother when we had an improvised picnic on the terrace under the hot sun. Continue reading

I am also really excited to announce that from October on I will be blogging for the tasty association the “amis da la forcheta” which is an association that focuses on products from Ticino by organising gastronomic events and walks. They are a group that proudly supports locals products and also, they have an eye on ecological sustainability. All of these aspects I personally consider to be really important. Over the next few weeks I will write more about it; but for now I am really excited to share the news! With a heart full of excitement I wish you all a great week 😀

Tomato Sandwich with Avocado Mayo

 

Tomato Sandwich with Avocado Mayo

 

Recipe for 4:

Prep time: 15 min

Cook time: 5 min

 

Ingredients:

8 1 cm thick slices brown bread

2 small avocadoes

4 small tbsp. mayonnaise

2 meaty tomatoes (I used the beef heart kind)

2 spring onions (white part only)

A few salad leaves

Powdered chilli

Salt and pepper

 

Recipe:

Toast the four slices of bread either in a toaster or in an oven. Once they’re lightly toasted let the cool by leaning them on something so that they don’t lay flat and therefore loose they crunchiness.

Remove the hard part of the tomatoes and slice them into 3-4 mm thick pieces. Do the same with the spring onion.

Cut the avocadoes in two, remove the pit and remove the meat with the help of a tbsp. Place the avocado meat in a bowl and mash it with a fork. Add mayo and powdered chilli to taste and mix all together.

Take a slice of bread and spread on one side a generous layer of the avocado mayo. On top place the tomatoes and the spring onion, season with salt and pepper, add the salad leaves and top with a second slice of bread. Repeat with the rest of the bread slice and the ingredients and serve.

 

Light Spaghetti and Zucchini Pasta with Goat Cheese

Light Spaghetti and Zucchini Pasta with Goat CheeseFlavourful and quick pasta recipes always come in handy. To lighten up the calorie content of this pasta dish I have replaced part of the carbs with the zucchini. In the end I was quite surprised about how filling this dish was. Continue reading

In the beginning I wanted to make the zucchini spaghetti using my knife (since I don’t have a spiralizer) but then I found here a simple alternative using a grater that I thought worked well and was also faster. It was my first time making zucchini spaghetti and since I really liked them I now have a new item on my to buy list: the spiralizer. This quick fresh and light recipe turned out to be a tasty dish and surely one of these days this is a recipe I shall serve again… especially since the wedding is less than a month away and I want to keep my food on the light side.

Light Spaghetti and Zucchini Pasta with Goat Cheese Light Spaghetti and Zucchini Pasta with Goat Cheese

Light Spaghetti and Zucchini Pasta with Goat Cheese

 

 

Light Spaghetti and Zucchini Pasta with Goat Cheese

 

Recipe for 4

Prep time: 10-12 min

Cook time: 8-10 min

 

Ingredients

2-3 zucchini

8 sun dried tomato filets

240 g spaghetti

120 g hard goat cheese

80 g crème fraiche

Zest of 1 organic lemon

4 tbsp. dry roasted pine nuts

2 tbsp. olive oil

Salt and pepper

 

Recipe:

Using either a spiralizer or a large holed grater or even a knife, make the zucchini noodles. As I only have a grater I used it by grating the zucchini through their whole length. The other option is to thinly slice the zucchini by their length and them cut each slice into spaghetti like shapes.

Roughly chop the sun dried tomato filets and grate the hard goat cheese.

Cook the spaghetti in salted boiling water according to package instructions.

Meanwhile heat the olive oil in a pan on a medium heat and add the zucchini and the sun dried tomatoes. Season with salt and pepper and cook for 2-3 min stirring once or twice. Add the crème fraiche, hard goat cheese and lemon zest. Lower the fire and cook until the sauce is dense but still a little runny.

Drain the pasta and add it to the sauce along with the pine nuts. Remove from fire, mix all together, correct taste if needed and serve.