Slightly Special Spaghetti with Pine nuts and Avocado

What a week, Southwark Council Environmental Health came to check out my market stall (tense, tense, tense) and it was passed into the top tier for Health & Hygiene Standards – phew- when I get that certificate I shall be displaying it 😀 Funny the things we worry about, I knew there was nothing to worry about and still I worried – such a wally 😀

Annnnyway ……

Here we are again with a gem for ‘Meatless Monday’.

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This one is a little more that the usual store cupboard recipes that I try to blog (for the sake of our health and wealth).

I have added Mozzarella as my daughter loves it this way, but it is perfectly delicious without and is then (of course) a Vegan recipe.

I also think that this one is great for when you are having good friends over for a supper and no one wants anything too stiff and long lasting and the conversation is silly and company are happy to lean on each other and have a good old belly laugh.

Again, it is super quick to make – 25 minutes from start to finish, all fresh and bright straight from your kitchen and we are all in need of a little fresh and bright (it is freezing here in England).

It is a rich and rounded flavourful dish – a delight.

Enjoy!!

Slightly Special Spaghetti with Pine nuts and Avocado

Parsley,
1 large onion
5 cloves of garlic
2 tbsps of mild olive oil
250g / 8 oz bag of spinach
1 tbsp Balsamic vinegar (any vinegar will do, but balsamic have more flavour notes)
60g / 2 oz Pine nuts (toasted if you can)
2 Ripe Avocados
125 ml / 1/4pt water or stock or noodle water
120g / 4 oz Mozzarella (drained) Obviously leave this out if you want to make this Vegan
500g / 1 lb spaghetti
2 oz Good olive oil
1 lemon juiced

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Roughly chop the parsley.
Peel the onions and garlic. And slice them but not too thinly.

Heat the oil in a large, heavy frying pan and over a medium heat saute the onions until they start to soften and turn translucent. Add the garlic and the balsamic vinegar, turn the heat to it’s lowest setting.

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Heat a pan with 2 tbsp of water to boiling, as that is happening wash the spinach.

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Then pop it onto your board and give it a rough chop, leave the leaves fairly large (just run the knife through he mass maybe 5 times) and pop into straight into the pan, put the lid on. Leave it over that high heat for maybe 1 minute.

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That is it, give it a good drain, but don’t squeeze it. Leave it to one side.

In the middle of all that get a pan of salty water on the boil. (Follow the instructions on the pack for how to cook them. If they are ready before the main part then just drain them, run cold water through them for the count of 5. Shake as they drain and then pour another tablespoon or two of oil over them and stir through to stop them sticking).
Add a ladle of the pasta water into the onion and garlic mix.

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Heat a small frying pan. Pop in those lovely pine nuts.

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Now stay with them and shake the pan over the heat as they start to toast.

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Keep shaking or they will burn. Tip them into a dish and leave them to one side.

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If you are using Mozzarella, then drain it now.

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Split the avocados, discard the stone and then run your knife through the flesh (whilst it is still in it’s peel) in a criss cross manner.

Everything should now be good to go.

So transfer the onion sauce mix into the now empty pasta pan. Add the lemon juice, the good oil and let it get hot again.

Add in the pasta. Good stir.

Add the spinach. Good stir.

Use a spoon to scoop the avocado in to the pasta. Good stir.

Tear the mozzarella, add it. Good stir.
(At this point I feel like one of Shakespeare’s Witches over my cauldron)

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Add half the parsley and half the pinenuts and give it the final stir and tip it into the serving bowls

Sprinkle the last of the pine nuts and parsley and dig in

😀

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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Creamy Potatoes

This is another one of my one pan, ‘Potatoes Are Always A Good Meal’ recipes – I love potatoes, yes I do.

I do like these with a waxy potato as they need to keep their shape as they cook. This dish is so much more than the sum of it’s parts.

I like to make it with Soya cream, but it is absolutely delicious made with dairy cream too, it’s up to you.

You can of course have these as an addition to a larger meal, but it is so tasty, every time I make it everyone remarks on how good it is, and to put anything else with it would confuse the diner as to what is the star of the show and these are definitely the star.

And it’s cheap, have some for lunch tomorrow, everyone loves it … can’t be wrong!

Enjoy

😀

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Creamy Potatoes

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4 tbsp olive oil (just a mild one) or vegetable oil even
3 Spanish onions
2 kg/4lb potatoes, here I used Lady Balfour (a medium waxy variety, or Estima or Desiree even Charlotte)
500ml/20 fl oz soya cream/double dairy cream
390ml/15 fl oz vegetable stock
salt and fresh black pepper
a nice handful of fresh chopped parsley or a large tablespoon of dried

Preheat the oven to 150˚C/300˚F/Gas 2.

Get a nice sturdy roasting tin that you can heat on the stove top. Add the oil and start to heat it over a low flame.

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Peel the onions and cut in two from top to bottom. Slice them fairly thinly.

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As you have them ready and the oil smells warm, then turn the heat right up and add in the onions to the pan. Give it a stir so they are coated in oil and spread over the pan to let them cook. Turn the heat to medium as they will now be sizzling away.

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Wash the potatoes but there is no need to peel them (if they have a lot of slug damage them you may want to peel them), and cut them into a medium dice say 1 cm square (ish – don’t stress about this for one second!).

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Stir the onions, but keep them going until they start to brown.

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When they are browning well then add in half of the potatoes. Give it a good mix and then add in the other half and mix again.

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Keep the pan on the heat and let the potatoes start to sizzle too.

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Season the potatoes with salt and black pepper and add that parsley in now.

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Pour in the hot stock (or water if you have no stock) and the cream. It should just be visible under the very top layer of potatoes.

Let the whole lot come to the boil on the stove top. Cover loosely with a sheet of foil.

Pop in the oven for 2 hours. This is a nice slow cook and the potatoes will absorb most of the cream, if the cream splits don’t worry it will still taste fab, just add a few spoons of water to allow the cream to reform

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We just eat these like this – on their own. Really great .. and you know exactly what went into it too

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Post Christmas/ I Over Did It, Satisfying & Cleansing Soupy Stew

Well, I don’t know about you, but those 8 course dining with friends and family events have somehow made my jeans fit tighter! It’s the extra Brussels spouts and carrots I reckon 😉
We’re all the same, course we are, we participate in the feast and now we think of a fast. But the dieting generally just feels like a torture, so I make this.
I am not telling you when or how often you should eat it, but it is very good, all natural, better than any of the slimming products you can buy (as you will have made it from fresh in your own kitchen), tastes great and if you finish it with some shredded savoy cabbage for the last 5 minutes you have a seriously nutritious meal there.
I think it tastes really good, really satisfying, everyone who tastes it is amazed at how flavourful it is and eaten with some of my RAW! Linseed crackers or RAW! Onion Flatbread you are doing yourself lots of flavours …. I mean favours 😀

Overdone it soup in mug 2
Post Christmas/ I Over Did It, Satisfying & Cleansing Soupy Stew

3 onions
4 carrots
3 parsnips
1 butter nut squash
3 stalks of celery
4 cloves of garlic
1 tbsp Olive oil or Sunflower oil
400 g /14 oz (drained) red kidney/ borlotti/ cannelli/ haricot/ flagolette beans (I use canned but if you want to go from dried that’s fine – I shall be adding info on how to do this quickly and safely on the Chefy-tips page)
2 lt / 4 pints Vegetable stock (from a cube is just fine)
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Peel or wash all the vegetables.
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Chop the vegetables into a medium sized dice, doesn’t have to be too small, small enough so that when you have a piece on the spoon it is not so large that you can’t comfortably chew it.
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Heat the oil in a 3 lt / 6 pt pan.
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Add the onions, celery and carrot, let them cook on a high heat until they are just starting to colour.
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Add the parsnips and squash and get them hot as you stir.
Put the lid on and bring to the boil.
Pour in the hot stock and kidney beans.
Lower to a simmer and cook for about 30 minutes until the vegetables are nice and tender and the liquid has thickened very slightly.
Overdone it soup in pan
Overdone it soup in mug 2
That’s it, it’s done.
Spoon, Eat, Yum …. HEALTH HEALTH HEALTH darling 🙂
Overdone it soup in mug3

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest