The Finest Chefs

Category - Recipes You’ll Love

Getting Slutty Over Spaghetti alla Puttanesca

spaghetti-2

As the name suggests in Italian it literally means “Spaghetti a la Whore”! Was this dish then created to allow ladies of the night to have a quick meal in between jobs? There are a lot of stories as to how it got its name, but one of the most common is that it was a dish that the working girls could quickly prepare between customers. Another version is that is was cooked in brothels so customers would be lured in by the enticing aromas.

Here’s the seductive recipe:-

PREP TIME 20 Mins
COOK TIME 10 Mins
TOTAL TIME 30Mins

Serves 4

INGREDIENTS

  • 3 Large Zucchini
  • 1 can of cherry tomatoes
  • 100g anchovy fillets (salted or in oil)
  • 100g good quality olives, rinsed. The recipe calls for Gaeta olives, which of course can be green or black. You can leave them whole or stone them and roughly chop. Can always try half green and half black.
  • 50g capers, rinsed and roughly chopped. The salted variety taste better.
  • 4 tbsp olive oil
  • 1 sprig rosemary, leaves finely chopped
  • 4 sage leaves, shredded thinly
  • 50g or a good handful of chopped fresh oregano
  • 3 cloves of garlic, peeled and lightly crushed
  • 1 chilli or a good pinch of chili flakes)
  • Chopped parsley to garnish
  • Generous serving of Parmesan

INSTRUCTION

1. Using a spiralizer cut your zucchini into long ribbons.

2. Heat the olive oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.

3. Add the chili, canned cherry tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.

4. Tossed the sauce through the spiralized zucchini.

5. Served with the chopped parsley and generous serving of fresh Parmesan. Serve straight away, with plenty of red wine.

KITCHEN GADGET

 

Curried Chickpea & Veggie “Noodle” Salad

curried-chickpea

A light and healthy salad of vegetable “noodles”, chickpeas, and a creamy curry dressing. Vegan and gluten-free!

Prep Time 15 mins
Recipe type: Salad, Main
Cuisine: Indian

Serves: 2-3

Author: Angela @ Vegangela.com

Ingredients
  • 1 cup green cabbage, cut into thin strips
  • 1 red bell pepper (capsicum), cut into thin strips
  • 2 carrots, spiralized or julienned
  • 2 medium zucchinis, spiralized or julienned
  • ¼ cup green onions (or 1 clove garlic), chopped
  • ¼ cup cilantro (or mint), chopped
  • 1 can chickpeas, drained and rinsed (optional)
  • salt and pepper
  • red chili flakes (optional)
Dressing
  • ⅓ cup tahini (or other nut butter)
  • 2 tbsp lime juice
  • 3 tbsp maple syrup (or agave)
  • 1 tbsp curry powder
  • 1 tbsp fresh grated ginger (or 1 tsp dried ginger)
  • 2-3 tbsp water (as needed)
Instructions
  1. In a large bowl, mix all dressing ingredients, adding just enough water to thin it out to a thick dressing consistency.
  2. Add veggies and chickpeas and mix until well-coated with the dressing. Season with salt and pepper, and red chili flakes (if using).

Kitchen Gadget

Roasted Corn & Zucchini Salad With Chili Lime Vinaigrette

zucchini

Grilled, charred corn is paired with spiraled zucchini, crisp red onion and tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer salad!

PREP TIME 1o mins
COOK TIME 10 mins
TOTAL TIME 20 mins
Recipe type: Salad
Serves: 6
INGREDIENTS
  • 2 ears of corn
  • 2 large zucchini, spiralized with the smallest blade
  • ½ large red onion, diced
  • Optional: Queso Fresco or Cojita
  • Salt and pepper to season corn

Vinaigrette:

  • .5 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • Juice and zest of 1 lime
  • ½ tsp chili powder
  • ¾ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp honey
INSTRUCTIONS
  1. Prepare grill.
  2. Pull husks down on corn. Spray with non-stick cooking spray and season with salt and pepper.
  3. Grill until slightly charred.
  4. Meanwhile prepare vinaigrette; combine all ingredients and mix well. Toss with spiralized zucchini noodles , red onion and cheese, if using.
  5. When corn is done and cooled slightly. Cut kernels off. Top salad with corn and serve!

KITCHEN GADGET

 

Hearty White Bean Soup Recipe

hearty-vegetable-soup

Everyone loves a good soup recipe – and better yet one that is not just good, but good for you. We have all been there – the temperature is starting to drop, autumn is coming on, bathing suits are packed away and we start to crave – and I mean crave – comfort food. Why? Because it is good! And it is so satisfying when there is a chill in the air That’s why I love hearty comfort food that is still healthy – like this wonderful white bean soup recipe. It is amazingly rich in flavor and yet when you look at the ingredients it is all good for you. If you want to make this even a little more interesting you can add a green like kale or my favorite, escarole.

If you use this bean soup recipe as your base – and it is great just the way it is – then you can try little variations on the theme. You could try a green like I suggested or maybe a few potatoes. Lots of options, but all great. When you do, post a picture on our facebook page and let us know how it was.

Hearty White Bean Vegetable Soup Recipe
Serves: 6
This healthy soup is hearty enough to be comforting on a crisp fall night, but it is wonderfully healthy too.
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 large leek, sliced into ½″ rings, washed well to remove any sand and drained in a colander
  • 2 cloves garlic, chopped
  • 3 Tablespoons tomato paste
  • 1½ cups cooked white beans, rinsed (one 15 ounce can or homemade from dry beans)
  • 1 (28 ounce) can diced tomatoes
  • 6-8 cups vegetable or chicken broth, or water
  • 2 sprigs fresh thyme
  • 2 cups diced butternut squash
  • 4-5 kale leaves, ribs removed, roughly chopped
  • salt and freshly ground black pepper, to taste
Instructions
  1. In a large soup pot heat the oil. Add the onion and cook, stirring often, until the onions starts to soften. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds, being careful not to let it burn.
  2. Next add the tomato paste and stir well. Let cook for 30 seconds then add beans, diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper, to taste. (It might not need much salt if the broth is salted.) Bring to a simmer and let cook for about 15-20 minutes, or until the squash is tender.
  3. Add the chopped kale and let cook for another 5-10 minutes. Taste and add more salt and pepper, if needed.
  4. Ladle into bowls and serve hot with warm rolls or bread on the side.

 

Roasted Peanut Butter Cookies (Lite Version Without Losing Taste and Texture)

Peanut-Butter-Cookies

The smell of roasted peanut always conjures up a time in the past when I was just a child munching away my favourite childhood treat, roasted peanut butter cookies. You can never stop at 1 piece. The crunchy peanut and the buttery taste that is sweet and aromatic in every single bite.

Roasted Peanut Butter Cookies
  • Prepare Time: 25 mins plus chilling
  • Cook Time: 10-12 mins
  • Makes 20 Cookies
Ingredients
  • 50g/2oz soft butter
  • 50g/2oz light muscovado sugar*
  • 25g/1oz golden caster sugar
  • 100g/4oz chunky peanut butter with no sugar
  • 1 tbsp rapeseed oil, plus 2 tsp
  • 1 medium size egg, beaten
  •  1/2 tsp vanilla extract
  • 140g/50z plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 25g/1oz oven roasted unsalted peanuts, roughly chopped
Instructions
  1. Line a large baking sheet with baking parchment. Heat oven to 180C/160C fan/gas 4.
  2. In a bowl, beat together the butter, both the sugars and peanut butter with a wooden spoon until light and well blended. Beat in all the oil, then the egg and vanilla extract.
  3. Combine the flour, baking powder and bicarbonate of soda, then stir this into the mixture, half at a time, along with the peanuts, to make a soft dough into a log shape, wrap in a baking parchment and chill for 30 mins.
  4. Slice the dough into 20 even sized pieces between your hands into small balls.
  5. On your work surface, flatten each one with your fingers into a 6cm/ 2 1/2in circle, smoothing the tops and neatening the edges. Place them 2.5cm/1in apart in the lined baking sheet (bake in batches if necessary). Press them gently with the back of a fork to make pattern of lines.
  6. Bake for 10-12 mins or until pale golden.
  7. Transfer to  wire rack to cool.
Nutritional Facts Per Cookie
  • 106 kcals, protein 3g, carbs 10g, fat 6g, sat fat 2g, fibre 1g, sugar 4g, salt o.2g

* Muscovado is a type of unrefined sugar obtained naturally when sugar cane juice is dehydrated. Its distinctive color and flavor come from the sugar cane juice and the extraction process it undergoes. Muscovado sugar is available in either light or dark varieties; it has a coarse texture and is most commonly used in baking.