Meatballs 2 ways

Here are two easy ways to make a meatball curry and Italian style with spaghetti.

Italian Style Meatballs with spaghetti
Mix together 500g turkey mince, cupful herbs like rosemary, sage & thyme finely chopped, 1 tsp dried oregano, 1 tsp chilli flakes, 1 tbsp tomato puree, 1 tbsp caramelised onions & season with salt & pepper.

Divide mix into 12 and shape into oval or round balls. Add 1 tsp vegetable oil in a pan and sear the balls on high heat to add colour. Put to one side until sauce is ready. Boil 2 portions of spaghetti to al dente - drain liquid.

In the same pan, add 1 large onion chopped into small cubes and cook until brown. Stir in sliced bell peppers then add a beef stockpot and 1 packet tomato passata along with 2 tbsp tomato puree, 1 tbsp balsamic vinegar and 1 tsp oregano. Cook on medium heat for 5 minutes. The sauce will be bubbling at this point.

Add spaghetti and mix in well into the rich tomato sauce followed by the meatballs. Put the lid on the pan and simmer for 15-20 minutes. Serve with grated cheese topping.

Beef Kofta Curry

Mix together 500g beef mince with finely chopped - 2 green chillies, 1 cup coriander & 1 small red onion. Season with salt & pepper and roll into 12 balls.

In a large pan, heat 1 tbsp vegetable oil and add one large white onion (cubed), cook until brown then add 1 tbsp garlic/ginger paste, 1 tbsp cumin powder, 1/4 tsp turmeric powder, 1 tsp chilli powder (optional), 1 tbsp coriander powder and cook into the onions for a minute. Add a tin of chopped tomatoes and a vegetable stock pot, mix well then add the meatballs.

Bring to the boil shaking the pan lightly to cover all the meatballs, reduce temperature to lowest setting and simmer for 15 minutes. Sprinkle 1 tsp garam masala, 4 fresh green chillies whole and a handful of chopped coriander stalks. Squeeze juice of half a lime over the curry and let simmer for another 10 minutes. Serve with rice or naan bread.

Breakfast Pancakes

I am big on breakfasts and believe in starting my day with a happy belly so I can get on without thinking about food! I made this for a friend who was dropping in for a quick hello before going to work.

Makes 2 generous portions

Ingredients
60g porridge oats
2 heaped tbsp yoghurt
1 tsp honey
2 medium eggs whisked

Method

• Mix all the ingredients and rest for an hour in the fridge.
• Prepare berries or any fruit topping of your choice along with sauces to go with the pancakes.
• I like to defrost assorted berries as the juices give enough sweetness to the pancakes however put anything you like from chocolate, nuts, yoghurts and/or butterscotch sauce!
• Place a lightly oiled baking parchment* in a frying pan, heat on medium and put 2-3 tbsp of mix. Spread out to get the thickness you prefer.
• Cook on one side for 2-3 minutes (may need more cooking time if pancakes are thick) then flip and cook the other side for a few minutes or until cooked through.
• Serve with your favourite toppings.

*I put a piece of baking parchment as it saves the pan from becoming sticky and its easier to clean :)

Garlic Mushrooms

We had a bumper crop of garlic this year so naturally its going in everything we cook! I made an easy & cream free garlic mushroom dish for dinner (tonight) to go with roast chicken & potatoes - delish!

 Elephant garlic used in this recipe.

Serves 2

Ingredients:
1 punnet garlic mushrooms sliced
1 vegetable stock pot
4-5 garlic cloves sliced
1/4 cup water
1 tsp vegetable oil
lots of pepper

parsley garnish

Method:

• Heat oil in a large frying pan and add mushrooms. Cook on medium heat for 2-3 minutes until they turn brown.
• Add garlic & stir for 30 seconds then add stock pot & 1/4 cup hot water. You may want to add a little bit more water but keep an eye on it as the mix needs to have a thick sauce.
• Simmer for 2-3 minutes on low heat, turn off heat and add a good bit of pepper.
• Garnish with parsley & serve warm on a slice of toast or as part of a warm salad.