Caponata and Sopranos Re-run

We recently started watching again The Sopranos. I guess it was an inevitable result of the lack of some serious action in our lives,which is mostly full of wet nappies and teething issues at the moment. The best company to watch Tony Soprano's killer lines is Sicilian Caponata with bread and some fine red wine.
Here is the easy recipe :

§ 100g green pitted olives
§ a handful of capers drained and chopped
§ 4 medium aubergines, chopped
§ salt and ground black pepper
§ extra virgin olive oil
§ 1 big red onion chopped
§ 30ml red wine vinegar
§ 3 medium tomatoes chopped
§ a tbsp sugar or honey
§ handful parsley chopped

1. Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes.
   
2. Heat some of the olive oil in a saucepan and brown the aubergine on a moderate heat for 10 minutes. When cooked, set aside and allow to cool to room temperature.
   
3. In a separate saucepan, heat the remaining olive oil and sauté the onion along with the tomatoes. Season with salt and freshly ground black pepper. Add the olives and cook for 20 minutes.
   
4. Add the cooled aubergine and the capers.
   
5. In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan and cook for 10 minutes or till the red wine vinegar has been absorbed.
   
6. Transfer to a large bowl, add the chopped parsley and mix well.
   
7. Drizzle with extra virgin olive oil to serve.
8. Serve hot or cold.
   

Apologies for the bad iphone photo, it looks like I have -temporarily- lost my lovely camera. It must be somewhere between those unused nappies and the rattles.

Cauliflower Steak. Yes. Yes. Yes.

Preheat oven to gas mark 2. Using sharp heavy knife and starting at top center of cauliflower head, cut two 3cm thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut into florets all left from the remaining cauliflower head. Steam florets for 10 minutes, set aside and then add milk in medium saucepan, and sprinkle with salt and pepper. Transfer the mix in to a blender. Add 1 cup cooking liquid from the steaming water and puree until smooth. Keep warm.

Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Divide puree between 2 plates; top each with cauliflower steak.

Here served with parmesan on top.

Get Stuffed With Goodness

Stuffed mushrooms with goats cheese and watercress are quick and tasty though I must admit that I cheated the last time I made them and used ready made Putanesca sauce from Waitrose. Sorry!
You will need :
5 portobello mushrooms
a bunch of watercress
capers (if not already in the sauce)
1 jar of putanesca sauce

Fill in the mushrooms -after a nice rinse- as seen in the photos. Stick in the oven for 15-20 minutes
and serve with wild rice. Success.

A Fish Friendly Tote

By Katharine Hamnett

Wunderfood

Had a pretty hard (emotionally and physically) weekend which made me realize once more the importance of good food.
This is made with quinoa but rice, millet or couscous can be used instead. It is very crunchy and nutty and will give you super powers.
150g quinoa
1 red pepper
1 red onion
3 grated big carrots
sesame seeds
pumpkin seeds
sunflower seeds
bean sprouts
green beans steamed
broccoli florets steamed
a handful of cassius nuts broken in little pieces

Mix all together pour over some oil and the juice of half orange, season.
You can climb mount Everest with a smile just with this in your lunch box.

MURDER SALADS Part Two

It is time for proper detox from last week's BBQs.
Pilates class this morning helped and then a walk around the park.
For lunch another one of the murder salads series.









for the salad:
250g brown basmati rice
3 grated carrots
1 red or yellow pepper chopped
100g marinated artichokes (from the local deli or from a jar)
chopped parsley
a handful of flaked almonds
a handful of capers

for the dressing:
juice of 1 lemon
2 tablespoons of olive oil
some juice from the artichokes jar

Cook rice for 30 minutes drain and wait till it is cool. Then mix with all the other ingredients and pour over the dressing. Perfect with jasmine tea.

Easter Sunday Prawns

Cooked this yesterday and it was just perfect after all the meaty barbecues of this week.
Tip: do not go easy on the lemon juice.

300g wild mushrooms
100 g butter
1 red pepper finely chopped
1 large clove garlic, chopped
Salt and pepper
Lemon juice
650 g prawns, peeled
chopped parsley
chili flakes

Chop the mushrooms after giving them a good rinse or brush.
Melt the butter in a shallow casserole. Add the mushrooms, red pepper, garlic, salt, pepper and lemon juice. Cook for a few minutes.
Add the prawns (if they are precooked) to the casserole and cook for 3 minutes, stirring several times. Then add the chili flakes.
If you go for raw prawns cook them separately & thoroughly then add to the mix when they feel ready.
Mix in the parsley and add more seasoning if necessary. Serve with warm quinoa.